Semi-baked cheesecake sauce and preparation method thereof, and semi-baked cheesecake

Abstract

The present invention provides a semi-ripe cheesecake sauce and a preparation method thereof and a semi-ripe cheesecake. The semi-ripe cheesecake sauce includes the following raw material components: 15-55 parts by weight of cream cheese, 15-30 parts by weight of cream, 5-15 parts by weight of egg yolk liquid, 5-10 parts by weight of sugar, 1-10 parts by weight of egg white powder, 0.5-3 parts by weight of cross-linked modified starch, 0.5-4 parts by weight of emulsifier, 1-3 parts by weight of stabilizer; the emulsifier is selected from at least one of sodium octenyl succinate starch, mono- and diglycerol fatty acid esters, and hydroxypropyl starch. The semi-ripe cheesecake sauce provided by the present invention does not separate oil, does not produce water, and does not collapse during baking, can be directly transported to various stores, does not require other treatment, and can obtain semi-ripe cheesecakes of excellent quality by whipping and directly baking, effectively achieving the industrialization goal of semi-ripe cheesecake production and ensuring the stability and consistency of product flavor.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a semi-cooked cheesecake sauce and a preparation method thereof and a semi-cooked cheesecake. Background Art

[0002] The half-cooked cheese refers to a light baking method. The temperature has been repeatedly and accurately calculated to determine the specified threshold, so that it is baked to a half-cooked state, and the state is lighter. Its state is between raw cheese and fully cooked cheese, and it is a light cheesecake.

[0003] Semi-baked cheesecakes are ideal for photo sharing due to their artistry and visual appeal, which has boosted their popularity among young consumers. They are widely popular in major bakery chains and private dessert shops. At the same time, the emergence of pre-packaged and ready-to-eat semi-baked cheesecakes has made this exquisite dessert more accessible to thousands of households.

[0004] The existing half-ripened cheese is made by physically beating egg whites to form pores, then mixing cheese and milk to soften them, and then mixing them evenly with egg yolk liquid, flour, sugar and other ingredients, and finally slowly stirring them evenly with the beaten egg whites, pouring them into molds, and baking them in a water bath at an appropriate temperature.

[0005] The traditional process is to make it in the store, which is handmade and complicated. It is also affected by the instability of human operation and has large batch differences. At the same time, the traditional half-cooked cheesecake recipe uses fresh eggs, which cannot be industrially packaged. Even if the existing traditional recipe is optimized, the recipe is unstable and cannot be industrially processed. The storage method is frozen and the shelf life is very short. It is inconvenient to use and cannot be industrially produced. Summary of the invention

[0006] The present invention aims to solve one of the technical problems in the prior art at least to a certain extent. To this end, an object of the present invention is to provide a semi-baked cheesecake sauce and a preparation method thereof and a semi-baked cheesecake.

[0007] The first aspect of the present invention provides a semi-baked cheesecake sauce, which comprises the following raw material components: 15-55 parts by weight of cream cheese, 15-30 parts by weight of cream, 5-15 parts by weight of egg yolk liquid, 5-10 parts by weight of sugar, 1-10 parts by weight of egg white powder, 0.5-3 parts by weight of cross-linked modified starch, 0.5-4 parts by weight of emulsifier, and 1-3 parts by weight of stabilizer; The emulsifier is selected from at least one of sodium starch octenyl succinate, hydroxypropyl starch, and mono- and di-glycerol fatty acid esters.

[0008] According to the above-mentioned half-cooked cheesecake sauce provided by the present invention, by adding cross-linked deformed starch, the problem of traditional starch aging is effectively solved, and the problem of water discharge and baking collapse caused by the aging of traditional starch is avoided. Moreover, the cross-linked deformed starch has a stable gelatinization temperature, excellent gel ability and shear-resistant auxiliary whipping function, thus significantly improving the water retention, baking resistance and baking non-collapse performance of the product. Egg white powder is extracted from fresh eggs, and the product is made by fermentation, drying and spraying. It has the characteristics of strong gel, easy whipping and foaming. The addition of egg white powder can make the product have the effect of rapid whipping and inflation, and the taste is fluffy and dense after baking. At the same time, the present invention uses sodium octenyl succinate starch, hydroxypropyl starch, mono- and diglycerol fatty acid esters as emulsifiers, and the above emulsifiers and phospholipids in egg yolk, protein in cream cheese and egg white powder can construct a fat globule structure under high-speed shearing, that is, when physically whipped, the fat globules in the system are quickly adsorbed on the bubble surface to form a stable network structure, and the oil droplets are reduced and dispersed in the emulsion to form a stable system, so that the product does not precipitate oil, water, or collapse during baking. The addition of the stabilizer further ensures that the product can still maintain its original uprightness and does not collapse after being whipped and baked at high temperature. Therefore, the present invention adds egg white powder, cross-linked deformed starch, emulsifier and stabilizer on the basis of the traditional manual formula, and especially adopts sodium octenyl succinate starch, hydroxypropyl starch, mono- and di-glycerol fatty acid esters as emulsifiers. On the basis of ensuring the taste of the cake product, the various components work together to ensure that the product does not separate oil, does not produce water, and does not collapse during the baking process. The semi-cooked cheesecake sauce can be directly transported to various stores without other processing. The semi-cooked cheesecake with excellent quality can be obtained by directly beating and baking, thereby effectively achieving the industrialization goal of semi-cooked cheesecake production and ensuring the stability and consistency of product flavor.

[0009] Preferably, the emulsifier comprises the sodium starch octenyl succinate and the mono- and di-glycerol fatty acid esters, and the mass ratio of the sodium starch octenyl succinate to the mono- and di-glycerol fatty acid esters is (5-15):1.

[0010] Preferably, the emulsifier comprises the hydroxypropyl starch and the mono- and di-glycerol fatty acid esters, and the mass ratio of the hydroxypropyl starch to the mono- and di-glycerol fatty acid esters is (8-20):1.

[0011] Preferably, the emulsifier comprises the sodium starch octenyl succinate, the hydroxypropyl starch, and the mono- and di-glycerol fatty acid esters, and the mass ratio of the sodium starch octenyl succinate, the hydroxypropyl starch, and the mono- and di-glycerol fatty acid esters is (5-15)(8-20):1.

[0012] According to the semi-cooked cheesecake sauce provided by the present invention, the cross-linked modified starch is selected from at least one of hydroxypropyl distarch phosphate, acetylated distarch phosphate, and acetylated distarch adipic acid, and preferably the cross-linked modified starch includes hydroxypropyl distarch phosphate and acetylated distarch phosphate. The cross-linked modified starch has a stable gelatinization temperature, excellent gelling ability, and shear-resistant auxiliary whipping function, which significantly improves the baking resistance and water retention ability of the product, and ensures that the product does not whip after baking.

[0013] According to the semi-cooked cheesecake sauce provided by the present invention, the stabilizer is selected from at least one of carrageenan, guar gum, xanthan gum, sodium hexametaphosphate, trisodium phosphate, sodium tripolyphosphate, disodium hydrogen phosphate, and sodium pyrophosphate, preferably one or more of carrageenan, guar gum, sodium hexametaphosphate, sodium tripolyphosphate, and trisodium phosphate. The inventors have found that the use of the above stabilizers can ensure that the product has stable water retention, viscosity, and baking resistance during the shelf life.

[0014] According to the semi-cooked cheesecake sauce provided by the present invention, the cream is light cream.

[0015] Preferably, the fat content of the cream is 20wt%-40wt%.

[0016] Preferably, the egg yolk liquid is pasteurized egg yolk liquid.

[0017] The semi-baked cheesecake sauce provided by the present invention comprises the following raw material components based on 100 parts by weight: 15-55 parts by weight of cream cheese, 15-30 parts by weight of cream, 5-15 parts by weight of egg yolk liquid, 5-10 parts by weight of sugar, 1-10 parts by weight of egg white powder, 0.5-3 parts by weight of cross-linked modified starch, 0.5-4 parts by weight of emulsifier, 1-3 parts by weight of stabilizer, and balance water.

[0018] Preferably, based on 100 parts by weight, the semi-cooked cheesecake sauce comprises the following raw material components: 30-40 parts by weight of the cream cheese, 20-30 parts by weight of the cream, 8-12 parts by weight of the egg yolk liquid, 4-10 parts by weight of the sugar, 1-2 parts by weight of the egg white powder, 1-2 parts by weight of the cross-linked modified starch, 2-4 parts by weight of the emulsifier, 2-3 parts by weight of the stabilizer, and the balance water.

[0019] In some embodiments of the present invention, the semi-cooked cheesecake sauce includes the following raw material components based on 100 parts by weight: 15-55 parts by weight of cream cheese, 15-30 parts by weight of cream, 5-15 parts by weight of egg yolk liquid, 5-10 parts by weight of sugar, 1-10 parts by weight of egg white powder, 0.5-3 parts by weight of cross-linked modified starch, 0.5-4 parts by weight of emulsifier, 1-3 parts by weight of stabilizer, and balance water; the emulsifier includes sodium starch octenyl succinate and hydroxypropyl starch, mono- and diglycerol fatty acid esters; the modified starch is selected from hydroxypropyl distarch phosphate and acetylated distarch phosphate; the stabilizer includes one or more of carrageenan, guar gum, sodium hexametaphosphate, sodium tripolyphosphate, and trisodium phosphate.

[0020] Preferably, based on 100 parts by weight, the following raw material components are included: 30-40 parts by weight of the cream cheese, 20-30 parts by weight of the cream, 8-12 parts by weight of the egg yolk liquid, 4-10 parts by weight of the sugar, 1-2 parts by weight of the egg white powder, 1-2 parts by weight of the cross-linked modified starch, 2-4 parts by weight of the emulsifier, 2-3 parts by weight of the stabilizer, and the balance water, the emulsifier includes sodium starch octenyl succinate, hydroxypropyl starch, and mono- and diglycerol fatty acid esters; the modified starch is selected from hydroxypropyl distarch phosphate and acetylated distarch phosphate; the stabilizer includes one or more of carrageenan, guar gum, sodium hexametaphosphate, sodium tripolyphosphate, and trisodium phosphate.

[0021] In a second aspect of the present invention, the present invention provides a method for preparing the semi-cooked cheesecake sauce, the method comprising: (1) stirring and shearing cream cheese, butter, egg yolk liquid, sugar, egg white powder, cross-linked modified starch, emulsifier, stabilizer and water until melted to obtain a molten material; (2) While shearing, steam is directly injected into the molten material to heat the molten material to 90-95° C., and the molten material is kept at 90-95° C. for emulsification.

[0022] According to the method for preparing semi-ripe cheesecake sauce provided by the present invention, cream cheese, cream, egg yolk liquid, sugar, egg white powder, cross-linked modified starch, emulsifier, stabilizer and water are first stirred and sheared until melted to obtain a molten material. Then, accompanied by shearing, steam is directly sprayed into the molten material to heat the molten material to 90-95°C, and the molten material is kept warm and emulsified at 90-95°C. On the one hand, effective sterilization of the material can be achieved by direct spraying high-temperature steam to extend the shelf life of the product, and the shelf life can reach 6 months under refrigerated conditions. On the other hand, through emulsification and heat preservation, the emulsification effect of the material is further guaranteed, and the quality of the product is improved. The pH of the semi-ripe cheesecake sauce obtained after emulsification is between 5.0-5.8.

[0023] According to the method for preparing semi-cooked cheesecake sauce provided by the present invention, in step (1) and step (2), the shearing speed is independently 500-3000 r / min.

[0024] Preferably, in step (2), the time of heat preservation and emulsification is 3 min-5 min.

[0025] In a third aspect of the present invention, a semi-baked cheesecake is provided, wherein the semi-baked cheesecake is obtained by whipping and baking the semi-baked cheesecake sauce or by whipping and baking the semi-baked cheesecake sauce prepared by the method. The semi-baked cheesecake has a good taste, does not separate oil or water, does not collapse, and has high sensory quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0027] Figure 1 This is a baking effect diagram of a cake obtained in Example 1 of the present invention; Figure 2 This is a baking effect diagram of a cake obtained in Example 2 of the present invention; Figure 3 This is a baking effect diagram of a cake obtained in Example 3 of the present invention; Figure 4 This is a baking effect diagram of a cake obtained in Example 4 of the present invention; Figure 5 This is a baking effect diagram of the cake obtained in Comparative Example 1 of the present invention; Figure 6 This is a baking effect diagram of the cake obtained in Comparative Example 2 of the present invention; Figure 7 This is a baking effect diagram of the cake obtained in Comparative Example 3 of the present invention; Figure 8 This is a baking effect diagram of a cake obtained in Comparative Example 4 of the present invention; Fig. 9 This is a baking effect diagram of the cake obtained in Comparative Example 5 of the present invention; Fig.10 It is a baking effect diagram of the cake obtained in Comparative Example 6 of the present invention. DETAILED DESCRIPTION

[0028] Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative work are within the scope of protection of the present invention. The present invention is described below with reference to specific embodiments. It should be noted that these embodiments are merely illustrative and do not limit the present invention in any way. All raw materials used in the embodiments and comparative examples meet the national standards in the field of food.

[0029] Example 1 The raw materials for preparing the semi-cooked cheesecake sauce of the present embodiment are as follows: Based on 100 parts by weight, the ingredients include 35 parts by weight of cream cheese, 25 parts by weight of light cream (fat content 30%), 10 parts by weight of pasteurized fresh egg yolk liquid, 2 parts by weight of egg white powder, 8 parts by weight of white granulated sugar, 1 part by weight of cross-linked modified starch (the mass ratio of hydroxypropyl distarch phosphate to acetylated distarch phosphate is 1:1), 3 parts by weight of emulsifier (the mass ratio of sodium starch glycolate octenylsuccinate to mono- and di-glycerol fatty acid esters is 10:1), 1 part by weight of stabilizer (the mass ratio of carrageenan, sodium hexametaphosphate and trisodium phosphate is 1:1:0.5), and the balance is water.

[0030] The preparation process of the semi-cooked cheesecake sauce of the present embodiment is as follows: (1) Processing the cream cheese into small pieces; (2) Put (1) and all raw materials and auxiliary materials into the melting pot in the order of solid, powder, and liquid; (3) Turn on the stirring and shearing of the melting pot, with a shearing speed of 2000 r / min and a shearing time of 4 min to shear the material into a uniform state; (4) Steam is introduced into the melting pot and heated to 94°C at a shear rate of 2000 r / min; (5) Keep warm for 4 min, shear speed is 2000 r / min; (6) Filling: Use a clean filling machine for filling, and the filling temperature should be ≥85°C; (7) Packaging; (8) Cooling: Cool down to below 6°C in a cold storage.

[0031] Example 2 The raw materials for preparing the semi-ripe cheesecake sauce of Example 2 differ from those of Example 1 in that: The emulsifier includes hydroxypropyl starch and mono- and di-glycerol fatty acid esters, and the mass ratio of the two is 12:1.

[0032] The stabilizer includes guar gum, sodium tripolyphosphate and trisodium phosphate, and the mass ratio of the three is 1:3:1.

[0033] The preparation process of the semi-cooked cheesecake sauce of Example 2 is the same as that of Example 1.

[0034] Example 3 The raw materials for preparing the semi-cooked cheesecake sauce of Example 3 are different from those of Example 1.

[0035] The emulsifier includes sodium starch octenyl succinate, hydroxypropyl starch and mono- and di-glycerol fatty acid esters, and the mass ratio of the three is 6:8:1. The stabilizers include carrageenan, sodium hexametaphosphate and trisodium phosphate, and the mass ratio of the three is 1:2:1.

[0036] The difference between the preparation process of the semi-cooked cheesecake sauce of Example 3 and that of Example 1 is as follows: (4) Steam is introduced into the melting pot and heated to 94°C at a shear rate of 3000 r / min; (5) Keep warm for 4 min, shear speed is 1500 r / min; Example 4 The raw materials for preparing the semi-cooked cheesecake sauce of Example 4 differ from those of Example 1 in that: The emulsifier includes sodium starch octenylsuccinate and mono- and di-glycerol fatty acid esters, and the mass ratio of the two is 12:1.

[0037] The stabilizer includes carrageenan, sodium tripolyphosphate and trisodium phosphate, and the mass ratio of the three is 1:1:1.

[0038] The difference between the preparation process of the semi-cooked cheesecake sauce of Example 4 and that of Example 1 is as follows: (4) Steam is introduced into the melting pot and heated to 90°C with a shear rate of 1500 r / min; (5) Keep warm for 4 min, shear speed is 3000 r / min; Comparative Example 1 The raw materials for preparing the semi-cooked cheesecake sauce of this comparative example are as follows: 35 parts by weight of cream cheese, 25 parts by weight of cream, 15 parts by weight of eggs, 7 parts by weight of milk, 8 parts by weight of white granulated sugar, and 10 parts by weight of corn starch.

[0039] This comparative example was prepared using the traditional store process, as follows: (1) Mix milk and cream cheese evenly, then add cream and stir evenly; (2) sifting the flour and mixing it into the material (1), and stirring evenly; (3) Separating the egg white and yolk; (4) Mix the egg yolk in (3) into (2) and mix well. (5) Add white sugar to the egg whites in (3) and physically aerate and beat until they become creamy; (6) Mix the materials in (4) into (5) in multiple batches and stir evenly; (7) After packaging in a clean environment, store under refrigerated conditions.

[0040] Comparative Example 2 The raw materials for preparing the semi-cooked cheesecake sauce of this comparative example are the same as those of comparative example 1. Comparative example 2 adopts an industrialized production process, which is as follows: (1) Processing the cream cheese into small pieces; (2) Cold sterilization of the production line; (3) Put (1) and all raw materials and auxiliary materials into the melting pot in the order of solid, powder, and liquid; (4) Turn on the stirring and shearing of the melting pot, with a shearing speed of 1000 r / min and a shearing time of 8 min to shear the material into a uniform state; (5) Use a clean filling machine for filling and packaging, and cool the product to below 6°C in a cold storage.

[0041] Comparative Example 3 The raw materials for preparing the semi-cooked cheesecake sauce of this comparative example are as follows: 35 parts by weight of cream cheese, 25 parts by weight of light cream, 10 parts by weight of pasteurized fresh egg yolk liquid, 2 parts by weight of egg white powder, 8 parts by weight of white granulated sugar, 2 parts by weight of emulsifier (the mass ratio of sucrose fatty acid esters to mono- and diglycerol fatty acid esters is 1:1), and 1 part by weight of stabilizer (the mass ratio of carrageenan, guar gum, xanthan gum, and sodium hexametaphosphate is 1:1:1:5).

[0042] The preparation process of the semi-cooked cheesecake sauce of this comparative example is the same as that of Example 1.

[0043] Comparative Example 4 The raw materials for preparing the semi-cooked cheesecake sauce of this comparative example are as follows: 35 parts by weight of cream cheese, 25 parts by weight of light cream, 10 parts by weight of pasteurized fresh egg yolk liquid, 1.5 parts by weight of egg white powder, 8 parts by weight of white granulated sugar, 1 part by weight of cross-linked modified starch (acetylated distarch phosphate), 2 parts by weight of emulsifier (the mass ratio of sucrose fatty acid ester and mono- and diglycerol fatty acid ester is 1:1), and 2 parts by weight of stabilizer (the mass ratio of guar gum and sodium hexametaphosphate is 1:6).

[0044] The preparation process of the semi-cooked cheesecake sauce of this comparative example is the same as that of Example 1.

[0045] Comparative Example 5 The raw materials for preparing the semi-cooked cheesecake sauce of this comparative example are as follows: 35 parts by weight of cream cheese, 25 parts by weight of light cream, 10 parts by weight of pasteurized fresh egg yolk liquid, 1.5 parts by weight of egg white powder, 8 parts by weight of white sugar, 1 part by weight of corn starch, 3 parts by weight of emulsifier (the mass ratio of sodium starch octenylsuccinate and mono- and diglycerol fatty acid esters is 1:1), and 1 part by weight of stabilizer (the mass ratio of carrageenan and sodium hexametaphosphate is 1:8).

[0046] The preparation process of the semi-cooked cheesecake sauce of this comparative example is the same as that of Example 1.

[0047] Comparative Example 6 The raw materials for preparing the semi-cooked cheesecake sauce of this comparative example are as follows: 35 parts by weight of cream cheese, 25 parts by weight of light cream, 10 parts by weight of pasteurized fresh egg yolk liquid, 2 parts by weight of egg white powder, 8 parts by weight of white granulated sugar, 1 part by weight of emulsifier (the mass ratio of sucrose fatty acid esters to mono- and diglycerol fatty acid esters is 1:1), and 1 part by weight of stabilizer (the mass ratio of carrageenan, guar gum, xanthan gum, and sodium hexametaphosphate is 1:1:1:6).

[0048] The preparation process of the semi-cooked cheesecake sauce of this comparative example is the same as that of Example 1.

[0049] The semi-baked cheesecake was prepared by using the semi-baked cheesecake sauce of the embodiment and the comparative example, and the specific preparation process was as follows: Take an appropriate amount of finished semi-cooked cheesecake sauce sample with a center temperature of 2-10℃, place it in a food processor and whip it at high speed until it reaches an appropriate degree. Place the whipped sample evenly in a suitable mold and bake it in an oven in a water bath at a baking temperature of 180-250℃ for upper heat and 150-200℃ for lower heat for 40-60min. After baking, cool it to room temperature and remove it from the mold.

[0050] (1) The sensory qualities of the semi-cooked cheesecakes obtained in the examples and comparative examples are shown in Table 1.

[0051] Table 1

[0052] Starch morphology: "+" indicates the completeness of the starch morphology after starch gelatinization. The higher the completeness, the better the water retention of the product and the better the baking effect. Tissue state: The more "+" there are, the less the starch fragmentation is; Baking effect: "+" indicates the size of the pores of the finished product after baking. The more "+" there are, the smaller the pores are and the finer the product is.

[0053] As can be seen from Table 1, the sensory effect of the half-baked cheesecake prepared by the half-baked cheesecake sauce provided in the embodiment is equivalent to or better than that of the traditional method (Comparative Example 1), indicating that the half-baked cheesecake with excellent sensory quality can be prepared by the half-baked cheesecake sauce of the present invention, and industrial production can be realized.

[0054] (2) Evaluation of the taste of the semi-cooked cheesecakes obtained in the examples and comparative examples 20 professionals were asked to evaluate and score the taste of the products, and the average value of each item was taken, with a total score of 100 points, 60 points for the delicate taste and 40 points for the comprehensive flavor. See Table 2 for specific evaluation scores.

[0055] Table 2

[0056] (3) Determination of the storage properties of the semi-cooked cheesecake sauce of the embodiment and the comparative example The total number of microbial colonies of the semi-cooked cheesecake sauces of the embodiments and comparative examples during storage under refrigerated conditions of 2-6° C. are shown in Table 3.

[0057] Table 3

[0058] The coliform index of the semi-cooked cheesecake sauce of the embodiment and the comparative example during storage under 2-6°C refrigerated conditions is shown in Table 4.

[0059] Table 4

[0060] The mold index of the semi-cooked cheesecake sauce of the embodiment and the comparative example during storage under 2-6° C. refrigeration conditions is shown in Table 5.

[0061] Table 5

[0062] The yeast indexes of the semi-cooked cheesecake sauces of the embodiments and comparative examples during storage under refrigerated conditions of 2-6° C. are shown in Table 6.

[0063] Table 6

[0064] It can be seen from Tables 3-6 that the semi-baked cheesecake sauce provided by the present invention has a long shelf life and can be stored for at least 6 months under refrigerated conditions. Therefore, the semi-baked cheesecake sauce of the present invention is suitable for industrial production.

[0065] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A semi-cooked cheesecake sauce, characterized in that: The raw material components include: 15-55 parts by weight of cream cheese, 15-30 parts by weight of butter, 5-15 parts by weight of egg yolk liquid, 5-10 parts by weight of sugar, 1-10 parts by weight of egg white powder, 0.5-3 parts by weight of cross-linked modified starch, 0.5-4 parts by weight of emulsifier, 1-3 parts by weight of stabilizer; The emulsifier is selected from at least one of sodium starch octenyl succinate, mono- and di-glycerol fatty acid esters, and hydroxypropyl starch.

2. The semi-baked cheesecake sauce according to claim 1, characterized in that: The emulsifier comprises the sodium starch octenyl succinate and the mono- and di-glycerol fatty acid esters, and the mass ratio of the sodium starch octenyl succinate to the mono- and di-glycerol fatty acid esters is (5-15):1; Or, the emulsifier comprises the hydroxypropyl starch and the mono- and di-glycerol fatty acid esters, and the mass ratio of the hydroxypropyl starch to the mono- and di-glycerol fatty acid esters is (8-20):1; Or, the emulsifier includes the sodium starch octenyl succinate, the hydroxypropyl starch and the mono- and di-glycerol fatty acid esters, and the mass ratio of the sodium starch octenyl succinate, the hydroxypropyl starch and the mono- and di-glycerol fatty acid esters is (5~15):(8~20):

1.

3. The semi-baked cheesecake sauce according to claim 1, characterized in that: The cross-linked modified starch is selected from at least one of hydroxypropyl distarch phosphate, acetylated distarch phosphate, and acetylated distarch adipate. Preferably, the cross-linked modified starch includes hydroxypropyl distarch phosphate and acetylated distarch phosphate.

4. The semi-baked cheesecake sauce according to claim 1, characterized in that: The stabilizer is selected from at least one of carrageenan, guar gum, xanthan gum, sodium hexametaphosphate, trisodium phosphate, sodium tripolyphosphate, disodium hydrogen phosphate, and sodium pyrophosphate, preferably one or more of carrageenan, guar gum, sodium hexametaphosphate, sodium tripolyphosphate, and trisodium phosphate.

5. The semi-baked cheesecake sauce according to claim 1, characterized in that: The cream is light cream; and / or, the fat content of the cream is 20wt%-40wt%; And / or, the egg yolk liquid is pasteurized egg yolk liquid.

6. The semi-baked cheesecake sauce according to any one of claims 1 to 5, characterized in that: The invention comprises the following raw material components based on 100 parts by weight: 15-55 parts by weight of cream cheese, 15-30 parts by weight of butter, 5-15 parts by weight of egg yolk liquid, 5-10 parts by weight of sugar, 1-10 parts by weight of egg white powder, 0.5-3 parts by weight of cross-linked modified starch, 0.5-4 parts by weight of emulsifier, 1-3 parts by weight of stabilizer, and the balance water; Preferably, based on 100 parts by weight, the following raw material components are included: 30-40 parts by weight of the cream cheese, 20-30 parts by weight of the cream, 8-12 parts by weight of the egg yolk liquid, 4-10 parts by weight of the sugar, 1-2 parts by weight of the egg white powder, 1-2 parts by weight of the cross-linked modified starch, 2-4 parts by weight of the emulsifier, 2-3 parts by weight of the stabilizer, and the balance water.

7. The semi-baked cheesecake sauce according to any one of claims 1 to 5, characterized in that: The emulsifier includes sodium starch octenyl succinate, mono- and di-glycerol fatty acid esters and hydroxypropyl starch; The cross-linked modified starch includes hydroxypropyl distarch phosphate and acetylated distarch phosphate; The stabilizer includes one or more of carrageenan, guar gum, sodium hexametaphosphate, sodium tripolyphosphate, and trisodium phosphate.

8. A method for preparing the semi-baked cheesecake sauce according to any one of claims 1 to 7, characterized in that: include: (1) stirring and shearing cream cheese, butter, egg yolk liquid, sugar, egg white powder, cross-linked modified starch, emulsifier, stabilizer and water until melted to obtain a molten material; (2) While shearing, steam is directly injected into the molten material to heat the molten material to 90-95° C., and the molten material is kept at 90-95° C. for emulsification.

9. The method according to claim 8, characterized in that: In step (1) and step (2), the shearing speed is independently 500-3000 r / min; And / or, in step (2), the time of heat preservation and emulsification is 3 min-5 min.

10. A semi-cooked cheesecake, characterized in that: The cake is obtained by whipping and baking the semi-cooked cheesecake sauce described in any one of claims 1 to 7 or by whipping and baking the semi-cooked cheesecake sauce prepared by the method described in claim 8 or 9.

Images