Mini basque cheesecake and method of making the same

Abstract

The present application relates to a kind of mini basque cheese cakes and its preparation method, the preparation method includes preparation: according to the preparation amount of each raw material preparation;Raw material processing: formula amount of cream cheese is stirred to smooth, formula amount of thickening agent and sweetening agent is mixed uniformly to obtain mixture;Emulsification: mixture is added cream cheese, milk cream and egg liquid and is emulsified;First temperature control: the cheese batter made is filled into mousse ring, is stored in refrigerator and is first temperature control;High-temperature fast baking: cheese batter is carried out high-temperature fast baking;Second temperature control: the cake removed from oven is moved to freezer and is rapidly cooled, and is removed from freezer;Shaping: after the cake after demoulding is placed in cold storage and matures, the cake that needs to be frozen is quick-frozen to-10 ℃ or below, and is stored in freezer.The basque cheese cake obtained by the preparation method has good mouth feel, and the cheese eating feeling is smoother and melts in mouth.

Description

TECHNICAL FIELD

[0001] The present application relates to food processing technology, in particular to a mini Basque cheese cake and a preparation method thereof. BACKGROUND

[0002] The traditional cheese cake takes butter cream, egg, animal cream, milk and the like as main raw materials, and is supplemented with flavoring essence, matcha, chocolate, coffee and the like, and is baked slowly in a low-temperature water bath to obtain a cake with high acceptance and strong cheese taste and thick texture.

[0003] In order to obtain the effect of soft and smooth inside, the traditional cheese cake is usually large in size, generally 500g-1000g, has a typical dark brown appearance, and has a relatively thick and solid texture on the periphery, and only near the center of the cake, the texture is relatively smooth. However, the current consumers demand for cheese cake is more inclined to smooth texture and instant melting, but the traditional Basque cheese cake is relatively thick and heavy, and eating too much will have a obvious greasy feeling, which does not meet the current consumer's demand trend for cheese cake. SUMMARY

[0004] In order to overcome the above defects, the present application provides a preparation method of a mini Basque cheese cake, which has good mouthfeel and makes the cheese eating feeling smoother, instant melting, effectively reduces the greasy feeling of cheese, and meets the current consumer's demand trend for cheese cake.

[0005] The technical scheme adopted by the present application to solve the technical problems is:

[0006] A preparation method of a mini Basque cheese cake, comprising the following steps:

[0007] Preparation: according to the formula amount, the following weight parts of raw materials are weighed: butter cream 35-50 parts, cream 15-35 parts, thickening agent 0.5-5 parts, sweetener 10-25 parts and egg liquid 10-30 parts;

[0008] Raw material processing: the formula amount of butter cream is stirred to be smooth, and the formula amount of thickening agent and sweetener is mixed uniformly to obtain a mixture;

[0009] Emulsification: after the mixture is added to the butter cream and stirred uniformly, the formula amount of cream and egg liquid is added, and then first slow stirring is performed, and then fast stirring is performed to a state of slightly whipped cheese batter, and finally second slow stirring is performed to a state of bright and delicate cheese batter without particles;

[0010] First temperature control: the prepared cheese batter is poured into a mousse ring and stored in a refrigerator for first temperature control, and the temperature of the cheese batter is maintained at 0-10℃;

[0011] High-temperature fast baking: the cheese batter after the first temperature control is subjected to high-temperature fast baking in the air, to obtain a cake with a surface of brown color, which is taken out of the oven;

[0012] Second temperature control: the cake taken out of the oven is moved to a freezer for rapid cooling until the temperature of the cake is reduced to below 30℃, and then the cake is demolded;

[0013] Shaping: the demolded cake is placed in a refrigeration chamber for aging, and then the cake that needs to be frozen is rapidly frozen to below -10℃ and stored in a freezer.

[0014] Optionally, the thickening agent comprises at least one of guar gum, xanthan gum, pre-gelatinized corn starch and pre-gelatinized wheat starch, the guar gum and xanthan gum are defined as first colloids, and the pre-gelatinized corn starch and pre-gelatinized wheat starch are defined as second colloids.

[0015] Optionally, the thickening agent comprises first colloids and second colloids, wherein the first colloids are 0.05-0.5 parts, and the second colloids are 0.5-3 parts.

[0016] Optionally, the egg liquid comprises whole egg liquid and yolk liquid, wherein the whole egg liquid is 10-20 parts, and the yolk liquid is 1-5 parts.

[0017] Optionally, the sweetener comprises white granulated sugar and trehalose, wherein the white granulated sugar is 10-20 parts, and the trehalose is 1-5 parts.

[0018] Optionally, in the raw material processing step, the cream cheese is first pre-softened at a temperature of 15-30℃, then sheared to a paste state in a Robot-Coupe food processor at a speed of 250-350 RPM / min, and then the cream cheese is slowly whipped with a fan-shaped stirring head of an egg beater at 2-5 gears for 1-5 min until smooth; the sweetener and the thickening agent are slowly stirred at 2-5 gears for 1-2 min until uniformly mixed to obtain a mixture; and the light cream and the egg liquid are adjusted to 15-20℃.

[0019] Optionally, in the emulsification step, the mixture is added to the cream cheese, and a fan-shaped stirring head is used for stirring, wherein the first slow stirring speed is 2-5 gears, the first slow stirring time is 1-7 min, the fast stirring speed is 5-8 gears, the fast stirring time is 1-5 min, and the second slow stirring speed is 2-5 gears, and the second slow stirring time is 15-30 min; and the relative density of the obtained cheese batter is 0.7-1.1.

[0020] Optionally, in the first temperature control step, the diameter of the mousse ring mold is 5-8 cm, and the cheese batter is filled into 70-85% of the volume of the mousse ring mold.

[0021] Optionally, in the high-temperature fast baking step, the cheese batter is placed in a baking tray, and the baking tray is placed in the oven for high-temperature fast baking, wherein the distance between the baking tray and the heating plate is 4-6 cm, and the high-temperature fast baking conditions are as follows: the upper fire temperature is 298℃±5℃, the lower fire temperature is 140±5℃, and the baking time is 11min±3min.

[0022] The application further provides a mini Basque cheese cake prepared according to the preparation method of the mini Basque cheese cake.

[0023] The application has the following beneficial effects:

[0024] 1) The application adopts a new emulsification process, i.e., the second slow stirring time is more than 15 min, so that a little air is introduced into the cheese liquid to form a microporous cheese structure, the traditional Basque cake is changed in the solid and greasy taste, a good cheese feeling is formed, the cheese eating feeling is smoother, the cake is melted in the mouth, the greasy feeling of the cheese is effectively reduced, the double taste of melting in the mouth and smooth flow is obtained, and the taste demand trend of young consumers for the cheese cake product is met.

[0025] 2) The application adopts the twice temperature control and high-temperature fast baking technology, wherein the twice temperature control includes the first control of the initial temperature of the cheese batter and the second control of the high-temperature blocking of the post-curing of the cake after baking, so that the mini Basque cake not only guarantees the typical baking appearance of Basque, but also effectively shortens the over-heating time of the center part of the small Basque cake and blocks the post-curing process of the baked cake, finally forms the mini Basque cake with good charring state on the outside after baking, produces rich Maillard reaction aroma, the cake body 2 / 3 to 3 / 4 is in a wet state, the cake center part 1 / 4 to 1 / 3 cheese body still maintains soft flow after the cake is cured, the same Basque cake produces visual differentiation and taste differentiation. After the cake is thawed and restored to the edible temperature of 7-10℃, the flow state can still be obtained, so that the demand of consumers is met. DETAILED DESCRIPTION

[0026] The technical solutions in the embodiments of the application will be clearly and completely described in combination with the embodiments of the application. Obviously, the described embodiments are only part of the embodiments of the application, rather than all the embodiments of the application. Based on the embodiments in the application, all other embodiments obtained by those skilled in the art without creative labor fall within the protection scope of the application.

[0027] A preparation method of a mini Basque cheese cake comprises the following steps:

[0028] Preparation: according to the formula amount, the following weight parts of raw materials are weighed: cream cheese 35-50 parts, light cream 15-35 parts, thickening agent 0.5-5 parts, sweetener 10-25 parts and egg liquid 10-30 parts;

[0029] Raw material processing: the formula amount of cream cheese is stirred to be smooth, and the formula amount of thickening agent and sweetener is mixed uniformly to obtain a mixture;

[0030] Emulsification: after the mixture is added to the cream cheese and stirred uniformly, the formula amount of light cream and egg liquid is added, then first slow stirring, then fast stirring to a slightly whipped cheese batter, and finally second slow stirring to a cheese batter with a bright and delicate appearance without particles; by using the new emulsification process, a little air is introduced into the cheese batter to form a microporous cheese structure, which changes the traditional Basque cake with a solid and greasy taste to a cheese cake with a good smooth taste;

[0031] First temperature control: the prepared cheese batter is poured into a mousse ring and stored in a refrigerator for first temperature control, so that the temperature of the cheese batter is maintained at 0-10℃;

[0032] High-temperature fast baking: the cheese batter after the first temperature control is subjected to high-temperature fast baking in a vacuum, so that a cake with a surface of brown color is obtained and taken out of the oven;

[0033] Second temperature control: the cake taken out of the oven is moved to a freezer for rapid cooling until the temperature of the cake is reduced to below 30℃, and then the cake is demolded; by controlling the initial temperature of the cheese batter, high-temperature fast baking is performed once, then second temperature control is performed to block the ripening process at a high temperature, and after the cheese cake is ripened in a refrigerator, the cake still has a soft and runny center; the temperature of the freezer is -18℃±2℃.

[0034] Shaping: after the demolded cake is ripened in a refrigerator, the cake that needs to be frozen is quick-frozen to below -10℃ and stored in a freezer; the temperature of the refrigerator is 4℃±2℃. The present application relates to a preparation method of a mini Basque cheese cake, ingredients including cream cheese, light cream, sweetener, thickening agent, etc., by controlling the initial temperature of the cheese batter, high-temperature fast baking is performed once, then second temperature control is performed to block the ripening process at a high temperature, and after the cheese cake is ripened in a refrigerator, the cake still has a soft and runny center, the obtained Basque cake is only 115-125g, which is very mini, and the cake has a smooth, rich and melting taste, and the center of the cake has a soft and runny center, which meets the taste demand trend of young consumers for cheese cake products.

[0035] In order to obtain the over-coking appearance, the smaller the volume of the Basque cake, the more difficult to bake the moist and tender cheese body, and it is difficult for the super-small single Basque to obtain the molten core relying on the current preparation process. The effect of the cake molten core is more reflected in the mousse cake. Different from the mousse body, other materials such as jam, soft fruit jelly, etc. are used to embed in the mousse cake through freezing and shaping, so that the mousse cake presents a soft or semi-fluid molten core effect at the eating temperature, and brings the difference of taste buds. In this application, the same formula is used to combine the molten core and the cheese cake by changing the process, which is the first time to make the cheese cake have more rich taste, increase the appetite, and better meet the needs of consumers.

[0036] The thickening agent includes at least one of guar gum, xanthan gum, pre-gelatinized corn starch and pre-gelatinized wheat starch, the guar gum and xanthan gum are defined as the first colloid, and the pre-gelatinized corn starch and pre-gelatinized wheat starch are defined as the second colloid. That is, the first colloid can be guar gum, or xanthan gum, or a mixture of guar gum and xanthan gum, and the second colloid can be pre-gelatinized corn starch, or pre-gelatinized wheat starch, or a mixture of pre-gelatinized corn starch and pre-gelatinized wheat starch.

[0037] Optionally, the thickening agent includes the first colloid and the second colloid, wherein the first colloid is 0.05-0.5 parts, and the second colloid is 0.5-3 parts. The egg liquid includes whole egg liquid and yolk liquid, wherein the whole egg liquid is 10-20 parts, and the yolk liquid is 1-5 parts.

[0038] The sweetener includes white granulated sugar and trehalose, wherein the white granulated sugar is 10-20 parts, and the trehalose is 1-5 parts. In this application, the mixture of white granulated sugar and trehalose is selected as the sweetener, white granulated sugar is made of sugarcane or sugar beet, which is a sweet type familiar to consumers, and the sweet taste is pure; trehalose is a non-reducing disaccharide, which has not only high-quality sweet taste, but also the characteristics of preventing starch aging, resisting protein denaturation, resisting freezing, and water retention, etc., which can effectively prolong the shelf life of the cheese cake, enhance the water retention of the cake during baking, and ensure the moist and smooth taste of the cheese cake during the storage period.

[0039] In the raw material processing step, first, the cream cheese is pre-softened at a temperature of 15-30℃, then sheared to a paste state in a Robot-Coupe food processor at a speed of 250-350 RPM / min, and then the cream cheese is slowly whipped with a fan-shaped stirring head of an egg beater at 2-5 gears for 1-5 min until smooth; the sweetener and the thickening agent are stirred at 2-5 gears for 1-2 min until uniformly mixed to obtain a mixture; and the light cream and the egg liquid are adjusted to 15-20℃. The paste state in the cream cheese shearing process in the food processor is a thick paste state similar to solidified lard, and a common egg beater can be used.

[0040] In the emulsification step, the mixture is added to the cream cheese, and stirred using a fan-shaped stirring head, the first slow stirring speed is 2-5, the time is 1-7 min; the fast stirring speed is 5-8, the time is 1-5 min; the second slow stirring speed is 2-5, the time is 15-30 min; the relative density of the cheese batter obtained is 0.7-1.1.

[0041] In the first temperature control step, the diameter of the mousse ring mold is 5-8 cm, and the cheese batter is filled into 70-85% of the volume of the mousse ring mold.

[0042] In the high-temperature fast baking step, the cheese batter is placed in a baking tray, and the baking tray is placed in a high-temperature fast baking oven, wherein the distance between the baking tray and the heating plate is 4-6 cm, and the high-temperature fast baking conditions are: upper fire temperature: 298±5℃, lower fire temperature: 140±5℃, baking time: 11±3min.

[0043] I. Configuration of examples and comparative examples

[0044] Example 1: Vanilla-flavored mini heart-pumping Basque cheese cake

[0045] 1. Ingredients: Prepare the raw materials according to the formula in Table 1

[0046] Table 1 Formula table of Example 1

[0047]

[0048] 2. Preparation method

[0049] S1: Raw material processing: soften the formula amount of cream cheese at room temperature, then cut it into a thick paste similar to solidified lard in a Robot-Coupe food processor at a speed of 300 RPM / min, then beat it with a fan-shaped stirring head in an egg beater at 3 gears for 3 min, beat it until smooth, mix the formula amount of white sugar, trehalose, guar gum and pregelatinized cornstarch uniformly in advance to obtain a mixture;

[0050] S2: Emulsification: add the mixture to the cream cheese and stir slowly at 3 gears until smooth and thick paste;

[0051] Take out the formula amount of light cream and egg liquid and warm it to 17-19℃, and add the light cream and egg liquid to the beaten cream cheese;

[0052] Stir using a fan-shaped stirring head, first slow stirring to mix evenly, stirring conditions: speed 3 gears, time 5 min;

[0053] Then, high-speed whipping at middle-high speed (6th gear) for 2 minutes to obtain cheese batter in a slightly whipped state, and then add vanilla sauce;

[0054] Continue to whip at low speed (3rd gear) for 27 minutes until the cheese batter is in a smooth and fine emulsified state without particles, and the relative density of the cheese batter is 0.95;

[0055] S3: First temperature control: pour the prepared cheese batter into a 7.5 cm diameter mousse ring to 8 / 10 full, and the amount of material is about 120 g. Store in the refrigerator for the first temperature control, and the temperature of the batter reaches 7℃ for standby;

[0056] S4: High-temperature fast baking: place the cheese batter after the first temperature control in the oven for high-temperature fast baking, i.e. the distance between the baking tray and the heating plate is 4-6 cm, the upper fire is 298℃, and the lower fire is 140℃. The baking time is 11 minutes, and a cake with a brown surface is obtained.

[0057] S5: Second temperature control: move the baked cake to the freezer (-18℃) for rapid cooling until the temperature of the cake is below 30℃, and then take it out of the freezer for demolding;

[0058] S6: Forming: place the demolded cake in the refrigerator for cooling and aging overnight. If the cheese cake needs to be frozen, continue to freeze it until the center temperature is below -10℃ for storage.

[0059] Before eating, the cheese cake needs to be refrigerated and thawed for 14 hours until the center temperature of the cake is 4-7℃ for optimal eating. The cake body has a typical Basque cake shape, is dark brown, has a smooth surface, a moist periphery, and good mouthfeel, and the inside 1 / 4 of the cake is soft and has a delicate texture and rich aroma.

[0060] Example 2: Vanilla-flavored mini Basque cheese cake

[0061] 1. Ingredients: prepare the raw materials according to the formula in Table 2

[0062] Table 2: Formula table of Example 2

[0063]

[0064] 2. Preparation method: the same as the preparation method of Example 1.

[0065] Before eating, the cheese cake needs to be refrigerated and thawed for 14 hours until the center temperature of the cake is 4-7℃ for optimal eating. The cake body has a typical Basque cake shape, is dark brown, has a smooth surface, a moist periphery, and good mouthfeel, and the inside 1 / 4 of the cake is soft and has a delicate texture and rich aroma.

[0066] Comparative Example 1: Vanilla-flavored mini lava Basque cheesecake

[0067] 1. Ingredients: Prepare the ingredients according to the formulation in Table 3

[0068] Table 3 Formulation table for Comparative Example 1

[0069]

[0070] 2. Preparation method

[0071] S1: Raw material processing: Soften the formulation amount of cream cheese at room temperature, then shear it to a thick paste similar to solidified lard in a Robot-Coupe food processor at a speed of 300 RPM / min, then put it into a eggbeater and beat it with a fan-shaped stirring head at 3 gears for 3 min until it is smooth. Mix the formulation amount of white granulated sugar, trehalose, guar gum, and pregelatinized corn starch uniformly in advance to obtain a mixture;

[0072] S2: Emulsification: Add the mixture to the cream cheese and stir it slowly at 3 gears until it is smooth and thick;

[0073] Take out the formulation amount of light cream and egg liquid and warm them to 17-19°C, and then add the light cream and egg liquid to the beaten cream cheese;

[0074] Stir it with a fan-shaped stirring head, first stir it uniformly at a slow speed of 3 gears for 5 min;

[0075] Then beat it quickly at a medium-high speed of 6 gears for 2 min to obtain a micro-beaten cheese batter, and add Tahitian vanilla sauce;

[0076] Continue to stir it at a slow speed of 3 gears for 5 min until the cheese batter is uniformly emulsified without particles, and the relative density of the cheese batter is 1.02;

[0077] S3: First temperature control: Pour the prepared cheese batter into a 7.5 cm diameter mousse ring to 8 / 10 full, with a material amount of about 120 g, and store it in the refrigerator for the first temperature control. The batter temperature reaches 7°C for standby;

[0078] S4: High-temperature fast baking: Place the first temperature-controlled cheese batter in the oven tray and place it in the oven for high-temperature fast baking with a distance of 4-6 cm between the oven tray and the heating plate. The above fire temperature is 298°C, and the lower fire temperature is 140°C. Bake for 11 min to obtain a cake with a surface color of dark brown, and take it out of the oven;

[0079] S5: Second temperature control: Move the baked cake to the freezer (-18°C) for rapid cooling until the cake temperature is below 30°C, then take it out of the freezer and demold it;

[0080] S6: Molding: Put the demolded cake into the refrigerator for further cooling and aging overnight; the cheese cake that needs to be frozen is continuously quick-frozen until the center temperature is below -10℃, and is stored in the freezer.

[0081] Before eating, the cheese cake needs to be refrigerated for 14 hours for thawing, and the center temperature of the cake is 4-7℃ for optimal eating. The cake body presents a Basque cake shape, the cake surface is flat, not collapsed or concave, presents a light golden color, the cake periphery is moist, the cake has a slightly solid texture, presents a delicate cheese taste, and the cake has no soft core, and has a rich aroma.

[0082] Comparative Example 2: Vanilla-flavored mini coreless Basque cheese cake

[0083] 1. Ingredients: Prepare the raw materials according to the formula amount in Table 4

[0084] Table 4 Formula table of Comparative Example 2

[0085]

[0086] 2. Preparation method

[0087] S1: Raw material treatment: Soften the formula amount of cream cheese at room temperature, then cut it into a thick paste similar to solidified lard in a Robot-Coupe food processor at a speed of 300 RPM / min, then put it into a eggbeater and beat it with a fan-shaped stirring head at 3 gears for 3 min until it is smooth, mix the formula amount of white granulated sugar, alginate, guar gum and pregelatinized corn starch uniformly in advance to obtain a mixture;

[0088] S2: Emulsification: Add the mixture to the cream cheese and stir slowly at 3 gears until it is smooth and thick;

[0089] Take out the formula amount of light cream and egg liquid and warm them to 17-19℃, and add the light cream and egg liquid to the beaten cream cheese;

[0090] Use the fan-shaped stirring head to stir, first uniformly stir slowly at 3 gears for 5 min;

[0091] Then beat it quickly at a medium-high speed, i.e. 6 gears, for 2 min to obtain a slightly beaten cheese batter, and add Tahitian vanilla sauce;

[0092] Continue to stir slowly at 3 gears for 28 min until the cheese batter presents a bright and delicate emulsified state without particles, and the relative density of the cheese batter is 0.95;

[0093] S3: First temperature control: Pour the prepared cheese batter into a 7.5 cm diameter mousse ring to 8 / 10 full, and the material amount is about 120 g, store it in the refrigerator for the first temperature control, and the batter temperature is 18℃ for standby;

[0094] S4: High temperature fast baking: the cheese paste after the first temperature control is placed in the oven for high temperature fast baking, i.e. the distance between the baking tray and the heating plate is 4-6 cm, the temperature of the upper fire is 298℃, the temperature of the lower fire is 140℃, the total baking time is 10 min, and a cake with a brown surface is obtained;

[0095] S5: Second temperature control: the cake is removed from the oven and placed in a freezer (-18℃) for rapid cooling until the temperature of the cake is below 30℃, and then the cake is removed from the freezer;

[0096] S6: Shaping: the demolded cake is placed in a refrigerator for continued cooling and aging overnight; the cheese cake that needs to be frozen is continuously frozen until the center temperature is below -10℃, and then stored in the freezer.

[0097] Before eating, the cheese cake needs to be refrigerated and thawed for 14 hours until the center temperature of the cake is 4-7℃ for optimal eating. The surface of the cake is sunken to different degrees, and the cake is dark brown. The cake is moist on the outside, the texture of the cake is solid, the texture is poor, and there is a small part of soft cheese in the cake.

[0098] Comparative Example 3: Vanilla-flavored mini hollow Basque cheese cake

[0099] 1. Ingredients: prepare the raw materials according to the formula amount in Table 5

[0100] Table 5 Formula table of Comparative Example 3

[0101]

[0102] 2. Preparation method

[0103] S1: Raw material treatment: soften the butter in the formula amount at room temperature, then cut it into a thick paste similar to solidified lard in a Robot-Coupe food processor at a speed of 300 RPM / min, then beat it in an eggbeater with a fan-shaped stirring head at 3 gears for 3 min until it is smooth, mix the formula amount of white sugar, trehalose, guar gum and pregelatinized corn starch in advance to obtain a mixture;

[0104] S2: Emulsification: add the mixture to the butter and stir slowly until it is smooth and thick;

[0105] Take out the formula amount of whipping cream and egg liquid and warm them to 17-19℃, and then add the whipping cream and egg liquid to the beaten butter;

[0106] Use a fan-shaped stirring head to stir, first stir slowly and uniformly, stirring conditions: speed 3 gears, time 5 min;

[0107] Then, high-speed whipping is performed for 1-2 minutes at a medium-high speed (6th gear) to obtain cheese batter in a slightly whipped state, and vanilla sauce from Tahiti is added;

[0108] The second slow-speed (3rd gear) stirring is continuously performed for 28 minutes until the cheese batter is in a bright and fine emulsified state without particles, and the relative density of the cheese batter is 0.95;

[0109] S3: First temperature control: the prepared cheese batter is poured into a 7.5 cm diameter mousse ring to be 8 / 10 full, and the material amount is about 120 g. The cheese batter is stored in a refrigeration room for first temperature control, and the temperature of the cheese batter reaches 7°C for standby;

[0110] S4: High-temperature fast baking: the cheese batter after the first temperature control is placed in an oven for high-temperature fast baking in a spaced manner, i.e. the distance between the baking tray and the heating plate is 4-6 cm. The above fire temperature is 298°C, and the lower fire temperature is 140°C. The total baking time is 11 minutes, and a cake with a surface of dark brown color is obtained and taken out of the oven;

[0111] S5: Second temperature control: the cake taken out of the oven is moved to a normal temperature warehouse (20±5°C) for slow cooling until the temperature of the cake is below 30°C, and the cake is demolded and taken out of the warehouse;

[0112] S6: Shaping: the demolded cake is placed in a refrigeration room for continuous cooling and aging overnight. The cheese cake that needs to be frozen is continuously quick-frozen until the center temperature is below -10°C, and the frozen cake is stored.

[0113] Before eating, the cheese cake needs to be refrigerated and thawed for 14 hours until the center temperature of the cake is 4-7°C for optimal eating. The cake has a flat surface, a typical appearance of Basque cake, a dark brown color, a moist periphery, and a good cake texture without soft and runny center.

[0114] II. Sensory evaluation of example 1, example 2 and comparative examples

[0115] The finished product is evaluated by 10 experienced professional staff engaged in cheese cake product research and development and 5 non-professional persons according to the sensory evaluation standard. The sensory evaluation standard is as follows: appearance and color (20 points): typical appearance of Basque cake (10 points), brown to dark brown cake surface (10 points);

[0116] texture (20 points): the center of the cake is required to be soft and runny (10 points), and the periphery is slightly solid and not hard (10 points);

[0117] taste (20 points): air feeling and good melting (10 points), and not greasy (10 points);

[0118] state (30 points): stable structure (10 points), no filling collapse (10 points), and no shrinkage (10 points);

[0119] Aroma (10 points): Typical Basque cheesecake baked cheese aroma.

[0120] Table 6 Sensory evaluation results

[0121]

[0122] From Table 6, the products of Example 1 and Example 2 have high comprehensive scores in appearance, color, texture, taste, aroma, etc., good mouthfeel, typical Basque appearance, two-textured cheese taste, and better meet the needs of consumers.

[0123] Comparative Example 1 does not have an emulsification process (the second slow stirring is only 5 min), Comparative Example 2 has a temperature of 18°C during the first temperature control, and Comparative Example 3 is directly placed in normal temperature during the second temperature control, which causes the cake texture, appearance, taste, and flow center to not meet the target needs of consumers, resulting in scores lower than Example 1 and Example 2.

[0124] After the testers evaluated the sensory evaluation of the above 5 kinds of Basque cakes, the overall evaluation is as follows:

[0125] Table 7 Sensory evaluation results of the above 5 kinds of Basque cakes

[0126]

[0127] From Table 7, among Example 1-2 and Comparative Examples 1-3 in this application, only the mini flow center Basque cakes obtained from Example 1-2 have the advantages of cute appearance, characteristic flavor, good mouthfeel, and obvious differentiated taste.

[0128] This application uses a new emulsification process, i.e., the second slow stirring time is more than 15 min, thereby introducing a small amount of air into the cheese liquid to form a microporous cheese structure, changing the traditional Basque cake's solid and greasy taste, and forming a good mouthfeel cheese feeling; through the second temperature control and high-temperature fast baking technology, the mini Basque cake not only ensures the typical baked appearance of Basque, but also effectively shortens the over-heating time of the center part of the small Basque cake and blocks the post-ripening process of the baked cake, finally forming a mini Basque cake with good external charring state after baking, producing rich Maillard reaction aroma, 2 / 3 of the internal cake body in a moist state, good mouthfeel, and 1 / 3 of the cheese body in the center part of the cake still maintaining soft and flow center after cake ripening, producing visual differentiation and taste differentiation in the same Basque cake.

[0129] It should be noted that, for the person skilled in the art, several modifications and improvements can be made without departing from the inventive concept, and these all belong to the protection scope of the present application. Therefore, the protection scope of the present application patent should be subject to the appended claims.

Claims

1. A process for the preparation of mini Basque cheesecakes, characterized by: The method comprises the following steps: Preparation: according to the formula, the following raw materials are weighed: butter cheese 35-50 parts, light cream 15-35 parts, thickening agent 0.5-5 parts, sweetener 10-25 parts and egg liquid 10-30 parts; Raw material processing: the formula amount of butter cheese is stirred to be smooth, and the formula amount of thickening agent and sweetener is mixed uniformly to obtain a mixture; Emulsification: after the mixture is added to the butter cheese and stirred uniformly, the formula amount of light cream and egg liquid is added, and then first slow stirring, then fast stirring to a slightly whipped cheese batter, and finally second slow stirring to a cheese batter with a bright and delicate appearance without particles; First temperature control: the prepared cheese batter is poured into a mousse ring and stored in a refrigerator for first temperature control, and the cheese batter temperature is maintained at 0-10 DEG C; High-temperature fast baking: the cheese batter after the first temperature control is subjected to high-temperature fast baking in a vacuum, and a cake with a brown surface is obtained and taken out of the oven; Second temperature control: the cake taken out of the oven is moved to a freezer for rapid cooling until the cake temperature is reduced to below 30 DEG C, and then taken out of the freezer and demolded; Shaping: after the demolded cake is placed in a refrigerator for aging, the cake that needs to be frozen is quickly frozen to below -10 DEG C and stored in a freezer.

2. The preparation method of mini Basque cheesecake according to claim 1, characterized in that: The thickening agent comprises at least one of guar gum, xanthan gum, pre-gelatinized corn starch and pre-gelatinized wheat starch, the guar gum and xanthan gum are defined as first colloids, and the pre-gelatinized corn starch and pre-gelatinized wheat starch are defined as second colloids.

3. The method of preparing mini Basque cheesecakes according to claim 2, characterized in that: The thickening agent comprises first colloids and second colloids, wherein the first colloids are 0.05-0.5 parts, and the second colloids are 0.5-3 parts.

4. The method of making mini Basque cheesecakes according to claim 1, wherein: The egg liquid comprises whole egg liquid and egg yolk liquid, wherein the whole egg liquid is 10-20 parts, and the egg yolk liquid is 1-5 parts.

5. The method of making mini Basque cheesecakes according to claim 1, wherein: The sweetener comprises white granulated sugar and trehalose, wherein the white granulated sugar is 10-20 parts, and the trehalose is 1-5 parts.

6. The method of making mini Basque cheesecakes according to claim 1, wherein: In the raw material processing step, the butter cheese is first pre-softened at a temperature of 15-30 DEG C, then cut into a paste state by a Robot-Coupe food processor at a speed of 250-350 RPM / min, and then slowly whipped by a fan-shaped stirring head of an egg beater at 2-5 gears for 1-5 min until smooth; the sweetener and the thickening agent are slowly stirred at 2-5 gears for 1-2 min until uniformly mixed to obtain a mixture; and the light cream and the egg liquid are adjusted to 15-20 DEG C.

7. The method of making mini Basque cheesecakes according to claim 1, wherein: In the emulsification step, the mixture is added to the butter cheese and stirred using the fan-shaped stirring head, the first slow stirring speed is 2-5 gears, the time is 1-7 min, the fast stirring speed is 5-8 gears, the time is 1-5 min, and the second slow stirring speed is 2-5 gears, the time is 15-30 min; and the relative density of the obtained cheese batter is 0.7-1.

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8. The method of making mini Basque cheesecakes according to claim 1, wherein: In the first temperature control step, the diameter of the mousse ring mold is 5-8 cm, and the cheese batter is poured into 70-85% of the volume of the mousse ring mold.

9. The method of making mini Basque cheesecakes according to claim 1, wherein: In the high-temperature fast baking step, the cheese batter is placed in a baking tray, and the baking tray is placed in the oven for high-temperature fast baking, wherein the distance between the baking tray and the heating plate is 4-6 cm, and the high-temperature fast baking conditions are as follows: the upper fire temperature is 298±5℃, the lower fire temperature is 140±5℃, and the baking time is 11±3 min.

10. A mini Basque cheesecake, characterized in that: The mini Basque cheese cake is prepared according to the preparation method of the mini Basque cheese cake according to any one of claims 1-9.

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