Double-layer cheese cake and production method thereof

A technology of cheesecake and manufacturing method, which is applied in the direction of baking, dough processing, baked food, etc., and can solve problems such as no weight loss and fat reduction, high prevalence of obesity, and difficulty in treatment

Inactive Publication Date: 2018-08-17
上海味宜美食品科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high prevalence of obesity, it can cause serious complications, seriously threaten human health, and is difficult to treat. Therefore...

Method used

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  • Double-layer cheese cake and production method thereof
  • Double-layer cheese cake and production method thereof
  • Double-layer cheese cake and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Such as Figure 1-Figure 4 As shown, the double cheese cake comprises the following raw materials in parts by weight: parts by weight are 6 parts of frozen powder, parts by weight are 6 parts of seasoning, parts by weight are 100 parts of cheese, parts by weight 75 parts of eggs, 60 parts by weight of yogurt, 10 parts of white granulated sugar, 10 parts of soft white sugar, 12 parts of natural butter, 50 parts by weight of parts by weight of wheat flour, 30 parts by weight of water, 10 parts by weight of starch, 25 parts by weight of sunflower oil, 1.2 parts by weight of edible salt, 4 parts by weight of food additives;

[0046] Also include the following raw materials in parts by weight:

[0047] Parts by weight are 15 parts of hawthorn, soybeans of 5 parts by weight, green dill flowers of 3 parts by weight, amaranth of 3 parts by weight, purslane of 4 parts by weight, purslane of 4 parts by weight, Konjac is 6 parts, sorrel is 4 parts by weight, raffinose is 3 part...

Embodiment 2

[0086] Such as Figure 1-Figure 4 As shown, the double cheesecake comprises the following raw materials in parts by weight: parts by weight are 9 parts of frozen powder, parts by weight are 9 parts of seasoning, parts by weight are 120 parts of cheese, parts by weight 90 parts of eggs, 70 parts by weight of yogurt, 15 parts of white granulated sugar, 15 parts of soft white sugar, 19 parts of natural butter, 60 parts by weight of parts by weight of wheat flour, 35 parts by weight of water, 11 parts by weight of starch, 30 parts by weight of sunflower oil, 1.5 parts by weight of edible salt, 5 parts by weight of food additives;

[0087] Also include the following raw materials in parts by weight:

[0088] Parts by weight are 17 parts of hawthorn, soybeans of 7 parts by weight, green dill flowers of 5 parts by weight, amaranth of 5 parts by weight, purslane of 6 parts by weight, purslane of 6 parts by weight, Konjac is 7 parts, sorrel is 5 parts by weight, raffinose is 5 parts...

Embodiment 3

[0126] Such as Figure 1-Figure 4 As shown, the double cheesecake comprises the following raw materials in parts by weight: parts by weight are 12 parts of frozen powder, 12 parts by weight of seasoning, 140 parts by weight of cheese, parts by weight 105 parts of eggs, 80 parts by weight of yogurt, 20 parts of white granulated sugar, 20 parts of soft white sugar, 26 parts of natural butter, 70 parts by weight of parts by weight of wheat flour, 40 parts by weight of water, 12 parts by weight of starch, 35 parts by weight of sunflower oil, 1.8 parts by weight of edible salt, 6 parts by weight of food additives;

[0127] Also include the following raw materials in parts by weight:

[0128] Parts by weight are 20 parts of hawthorn, soybeans of 9 parts by weight, green dill flowers of 7 parts by weight, amaranth of 7 parts by weight, purslane of 8 parts by weight, purslane of 8 parts by weight, Konjac is 8 parts, sorrel is 6 parts by weight, raffinose is 7 parts by weight, suppl...

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Abstract

The invention discloses a double-layer cheese cake and a production method thereof. The double-layer cheese cake comprises, in parts by weight, 15-20 parts of haws, 5-9 parts of soybeans, 3-7 parts offlowers of scindapsus aureus, 3-7 parts of edible amaranth, 4-8 parts of purslane herb, 6-8 parts of konjac, 4-6 parts of creeping woodsorrel herb, 3-7 parts of raffinose, 2-4 parts of a supplement,2-4 parts of wheat bran, 0.1-0.2 part of calcium stearoyl lactylate and 0.05-0.15 part of benzoic acid. The defect that double-layer cheese cakes have no weight losing and lipid reducing performance in the prior art is effectively overcome in combination with the production method.

Description

technical field [0001] The invention relates to the technical field of cake materials, in particular to a double cheesecake and a manufacturing method thereof. Background technique [0002] Cheesecakes usually use biscuits as the bottom layer, and some don't use the bottom layer. There are several fixed flavors, such as original cheese, vanilla cheese, chocolate cheese, etc. The decoration on the surface is usually strawberry or blueberry, and there are also types without decoration or simply smeared with a thin layer of honey on the top layer. The structure of the cake is firmer than that of ordinary cakes, but its texture is softer than ordinary cakes, and its taste is also moister than ordinary cakes. If it is described in terms of specific things, cheesecake is similar to tiramisu or mousse in taste. It is a kind of pastry, but it is not as soft as the two. In order to meet the needs of diversity, the cheesecake has launched a double cheesecake, that is, a double-layer...

Claims

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Application Information

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IPC IPC(8): A21D13/062A21D13/068A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D2/366A21D13/062A21D13/068
Inventor 蔡霞
Owner 上海味宜美食品科技有限责任公司
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