Light cheese cake and preparation method thereof

A cake and cheese technology, applied in baking, dough processing, baked goods, etc., can solve the problems of complex production process, graininess and uneven texture of light cheese cakes

Inactive Publication Date: 2019-02-19
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the production process of light cheesecake is relatively complicated, and each step plays a vital role in the successful production of the cake, otherwise the cake will be prone to cracking, uneven texture, and grainy texture, and the cake skin will be easy to dry after refrigeration. Shrinkage causes wrinkled skin, uneven smoothness and other quality problems

Method used

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  • Light cheese cake and preparation method thereof
  • Light cheese cake and preparation method thereof
  • Light cheese cake and preparation method thereof

Examples

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preparation example Construction

[0018] In another specific embodiment, a kind of preparation method of light cheesecake is provided, the method comprises the following steps:

[0019] (1) Prediction A, beat egg whites, soft white sugar and tartar powder together until wet foaming, wet foaming for 5 to 7 minutes, stir the egg whites into a hook shape;

[0020] (2) Prediction B, heat and dissolve the cream cheese, milk and butter in water first, the water temperature is 60-70°C, then add the Gouda cheese, and beat it with a hand-held egg beater until it is even; the cream cheese is Duomexian brand, iron tower One or more of the brand, Baijia brand, and Kiri; more preferably, the cream cheese is one or more of Anjia and Kraft Filly; the milk refers to milk squeezed from the normal udder of a healthy cow The natural mammary gland secretion; and the raw milk refers to the raw raw milk after pretreatment; the gouda cheese is one or several kinds of Besilon or King Kelly brand.

[0021] (4) Mix Prediction A and Pr...

Embodiment 1

[0026] A light cheesecake, which is prepared from the following raw materials in parts by weight: 190 parts of egg protein, 108 parts of soft white sugar, 1 part of tartar powder, 40 parts of wheat low-gluten flour, 20 parts of cornstarch, and 60 parts of gouda cheese 200 parts of cream cheese, 70 parts of butter, 220 parts of milk, 13 parts of locust bean gum, and 120 parts of egg yolk liquid.

[0027] The preparation method of the light cheesecake is: predicting A→predicting B→cooling predicting B→mixing predicting A and predicting B→inverting the mold→steaming and roasting→cooling, the specific steps are as follows:

[0028] (1) Prediction A, beat egg whites, soft white sugar and tartar powder together until wet foaming, wet foaming for 5 to 7 minutes, stir the egg whites into a hook shape;

[0029] (2) Prediction B, heat and dissolve the cream cheese, milk and butter first with water, the water temperature is 60°C, then add Gouda cheese, beat with a hand-held egg beater un...

Embodiment 2

[0034] A light cheesecake, which is prepared from the following raw materials in parts by weight: 240 parts of egg protein, 118 parts of soft white sugar, 5 parts of cream of tartar, 30 parts of wheat low-gluten flour, 12 parts of cornstarch, and 40 parts of Gouda cheese 150 parts of cream cheese, 45 parts of butter, 190 parts of milk, 7 parts of locust bean gum, and 105 parts of egg yolk liquid.

[0035] The preparation method of the light cheesecake is: predicting A→predicting B→cooling predicting B→mixing predicting A and predicting B→inverting the mold→steaming and roasting→cooling, the specific steps are as follows:

[0036] (1) Prediction A, beat egg whites, soft white sugar and tartar powder together until wet foaming, wet foaming for 5 to 7 minutes, stir the egg whites into a hook shape;

[0037] (2) Prediction B, heat and dissolve the cream cheese, milk and butter in water first, the water temperature is 70°C, then add Gouda cheese, beat with a hand-held egg beater un...

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Abstract

The invention discloses a light cheese cake and a preparation method thereof. The light cheese cake is prepared from the following raw materials in parts by weight: 190 to 240 parts of egg protein, 108 to 118 parts of cotton sugar, 1 to 5 parts of tartar powder, 30 to 40 parts of wheat low-gluten flour, 12 to 20 parts of corn starch, 40 to 60 parts of Gouda cheese, 150 to 200 parts of cream cheese, 45 to 70 parts of butter, 190 to 220 parts of milk, 7 to 13 parts of a stabilizer, and 105 to 120 parts of egg yolk liquid. The light cheese cake has the advantages that the skin is not easily contracted to cause drapes after the cheese cake is refrigerated, the skin is uniformly colored, smooth and flat, and the cheese cake has a rich cheese flavor and a better taste.

Description

technical field [0001] The invention belongs to the field of cheesecake preparation, and in particular relates to a light cheesecake and a preparation method thereof. Background technique [0002] Cream cheese is a kind of soft immature cheese. Its fat content is generally about 33%, and its moisture content is not higher than 55%. Pleasant and spreadable at room temperature, it is the main ingredient in cheesecakes. [0003] Cheesecakes are usually divided into three types according to the amount of cream cheese added: light, medium and heavy cheesecakes. Among them, light cheesecake is deeply loved by consumers because of its soft texture, sweet and sour taste, and a slight cheese fragrance. Since the production process of light cheesecake is relatively complicated, and each step plays a vital role in the successful production of the cake, otherwise the cake will be prone to cracking, uneven texture, and grainy texture, and the cake skin will be easy to dry after refrige...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D2/34
CPCA21D2/34A21D13/80
Inventor 腾军伟刘振民徐致远苏米亚郑远荣苗君莅刘景焦晶凯
Owner BRIGHT DAIRY & FOOD CO LTD
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