Basque cheesecake sauce and preparation method thereof and Basque cheesecake

Abstract

The invention provides a Basque cheesecake sauce, a preparation method thereof and a Basque cheesecake. The raw materials for preparing the Basque cheesecake sauce include: 15-55 parts by weight of cheese, 10-20 parts by weight of cream, 0.5-1.5 parts by weight of egg yolk powder, 5-12 parts by weight of sugar, 0.8-1.5 parts by weight of soy protein, 0.8-1.2 parts by weight of modified starch, 0.7-1.2 parts by weight of emulsifier, and 1-1.5 parts by weight of stabilizer; the emulsifier includes mono- and di-glycerol fatty acid esters, sodium caseinate, and diacetyl tartaric acid mono- and di-glycerides; the stabilizer includes a gum stabilizer and a salt stabilizer, the gum stabilizer is selected from at least one of carrageenan, guar gum and xanthan gum, and the salt stabilizer is selected from at least one of sodium hexametaphosphate, disodium dihydrogen pyrophosphate, sodium citrate and disodium hydrogen phosphate. The Basque cheesecake sauce can be prepared by a thermal processing technology, which prolongs the shelf life of the product and can be stored for a long time in a refrigerated environment. The Basque cheesecake sauce product system has high stability and does not produce water, oil, or collapse after baking.

Description

Technical Field

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

[0002] Traditional Basque cheesecake is mainly made and sold in stores. It is made of cheese, eggs, animal cream, milk and other ingredients as the main ingredients, supplemented with flavoring essences, spices, matcha, chocolate, coffee and other ingredients. After mixing and gelatinization, high-temperature fast baking, and rapid cooling, the resulting cake has a strong cheese texture and a heavy texture. It has a mellow and dense taste, delicate and smooth, and is highly accepted. It has a burnt black crust and moist and dense cheese inside. After baking, it needs to be refrigerated before tasting. The sweetness of the cheese and the burnt aroma on the surface spread in the mouth, which is quite soft and silky. During the production process, there is no need to whip. According to the corresponding steps, mix the ingredients, stir evenly, gelatinize, bake, and refrigerate before eating.

[0003] The traditional Basque cheesecake production process includes: cake batter making and baking. The cake batter making process requires stirring the cheese until smooth, and mixing the thickener and sweetener evenly to obtain a mixture; adding the above mixture to the softened cheese and stirring evenly, then adding cream and egg liquid, first stirring slowly for the first time, then stirring quickly until the cheese batter is slightly whipped, and finally stirring slowly for the second time until the cheese batter is shiny, delicate and particle-free. Baking is to pour the prepared cheese batter into the mousse ring and bake it quickly at high temperature in the air. The specific parameters vary depending on the baking equipment; the baked cake is moved to the freezer for rapid cooling and demolding; molding: the demolded cake is placed in the refrigerator for maturation and refrigerated for at least 4 hours before it can be eaten.

[0004] Most of the industrialized Basque cheesecake sauces on the market are made by cold mixing process. That is, the materials required by the formula are put in order, the shearing is turned on for 5-10 minutes, the materials are mixed, filled and frozen. After thawing to a molten state before baking, it is poured into a mold, baked and refrigerated for storage. On the one hand, the freezing and thawing process is cumbersome, which increases storage costs and time costs. At the same time, the cold processing method has a greater risk of microbial control and a short product storage period. On the other hand, the formula stability is poor. During hot processing, the sauce produced shows oil after baking, obvious collapse, and obvious granularity. Summary of the invention

[0005] 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 Basque cheesecake sauce and a preparation method thereof and a Basque cheesecake.

[0006] The first aspect of the present invention provides a Basque cheesecake sauce, wherein the raw materials for preparing the Basque cheesecake sauce include: 15-55 parts by weight of cheese, 10-20 parts by weight of cream, 0.5-1.5 parts by weight of egg yolk powder, 5-12 parts by weight of sugar, 0.8-1.5 parts by weight of soy protein, 0.8-1.2 parts by weight of modified starch, 0.7-1.2 parts by weight of emulsifier, and 1-1.5 parts by weight of stabilizer; The emulsifier includes mono- and di-glycerol fatty acid esters, sodium caseinate, and diacetyl tartaric acid mono- and di-glycerides; The stabilizer includes a gum stabilizer and a salt stabilizer, wherein the gum stabilizer is selected from at least one of carrageenan, guar gum, and xanthan gum, and the salt stabilizer is selected from at least one of sodium hexametaphosphate, disodium dihydrogen pyrophosphate, sodium citrate, and disodium hydrogen phosphate.

[0007] According to the above-mentioned Basque cheesecake sauce provided by the present invention, firstly, the present invention uses egg yolk powder and soy protein as main raw materials to replace the fresh egg liquid in the traditional formula, and combines with other stabilizers and emulsifiers, especially the above-mentioned emulsifiers and stabilizers selected by the present invention, which can effectively construct a stable system of the product, and can effectively solve the problems of water, oil, collapse, obvious shrinkage after cooling, and obvious graininess of the Basque cheesecake sauce prepared by traditional thermal processing after baking, and also solves the problem of cumbersome operation of the formula of traditional stores for making and selling on the spot. The Basque cheesecake sauce provided by the present invention can be applied to industrial production, avoiding manual production of cake batter, and achieving convenient and simple application operation. At the same time, it can be produced by thermal processing, and the formula can reach a stable state, solving the problem of instability of the formula and product of traditional thermal processing industrial products. The sauce of the present invention will not have the problems of oil discharge, collapse and obvious graininess after baking, and the performance can be similar to or better than the sensory experience of cakes prepared by manual operation.

[0008] Secondly, the above-mentioned Basque cheesecake sauce of the present invention can be made by thermal processing (the traditional production formula uses fresh eggs, so the cold processing process is generally used), so it can effectively solve the problem of easy excessive microorganisms, short shelf life, and high storage conditions of traditional Basque cheesecake sauces. The risk of microbial reproduction can be reduced by thermal processing, and food safety can be further guaranteed. At the same time, refrigerated storage is more convenient to use, and the application and flavor requirements are met. The Basque cheesecake sauce of the present invention has a shelf life of 6 months under refrigerated conditions. Furthermore, the present invention can also effectively improve the flavor of the product and meet the quality requirements of consumers by using modified starch in the formula.

[0009] Therefore, the Basque cheesecake sauce can be prepared by a thermal processing technology, which prolongs the shelf life of the product, can be stored for a long time in a refrigerated environment, reduces storage requirements, is easy to use, can be directly baked to prepare cakes, and the thermal processing technology is still used to maintain the system stability of the product; at the same time, the Basque cheesecake sauce product system has high stability, and there is no water or oil discharge, collapse after baking, shrinkage after cooling, obvious graininess, and other problems.

[0010] According to the Basque cheesecake sauce provided by the present invention, the mass ratio of the gum stabilizer to the salt stabilizer is 1:(2-6). For example, the mass ratio of the gum stabilizer to the salt stabilizer is 1:2, 1:3, 1:4, 1:5, 1:6, etc., or a range between any two of the above values. The use of the gum stabilizer and the salt stabilizer in the above mass ratio can effectively improve the stability of the product system and avoid problems such as water, oil, and collapse during baking.

[0011] Preferably, the salt stabilizer includes the sodium hexametaphosphate and the disodium hydrogen phosphate, and the mass ratio of the colloid stabilizer to the salt stabilizer is 1:(4-6).

[0012] Preferably, the salt stabilizer includes the disodium dihydrogen pyrophosphate and the sodium citrate, and the mass ratio of the colloid stabilizer to the salt stabilizer is 1:(2-4).

[0013] Preferably, the gum stabilizer includes carrageenan and guar gum.

[0014] More preferably, the mass ratio of carrageenan to guar gum is (1-2): (1-2).

[0015] According to the Basque cheesecake sauce provided by the present invention, the emulsifier includes the mono- and di-glycerol fatty acid esters and the sodium caseinate, and the mass ratio of the mono- and di-glycerol fatty acid esters to the sodium caseinate is 5:(2-4). For example, the mass ratio is 5:2, 5:3, 5:4, etc., or a range between any two of the above values.

[0016] According to the Basque cheesecake sauce provided by the present invention, the emulsifier includes the mono- and di-glycerol fatty acid esters and the diacetyl tartaric acid mono- and di-glycerol esters, and the mass ratio of the mono- and di-glycerol fatty acid esters to the diacetyl tartaric acid mono- and di-glycerol esters is 5: (2-4). For example, the mass ratio is 5:2, 5:3, 5:4, etc., or a range between any two of the above values.

[0017] According to the Basque cheesecake sauce provided by the present invention, the modified starch is selected from at least one of hydroxypropyl distarch phosphate, acetylated distarch phosphate, and distarch phosphate. By adding the modified starch, the flavor of the cake is further improved to meet the quality requirements of consumers.

[0018] According to the Basque cheesecake sauce provided by the present invention, the fat content of the cheese is 15%-40%, and the protein content is 4%-30%. For example, the fat content of the cheese is 15%, 20%, 30%, 40%, etc., and the protein content is 4%, 10%, 20%, 30%, 40%, etc., or a range between any two of the above values.

[0019] Furthermore, the cheese also includes processed cheese.

[0020] According to the Basque cheesecake sauce provided by the present invention, the cream is selected from at least one of butter or cream having a fat content of 30%-90%.

[0021] The Basque cheesecake sauce provided by the present invention comprises, based on 100 parts by weight, 15-55 parts by weight of cheese, 10-20 parts by weight of cream, 0.5-1.5 parts by weight of egg yolk powder, 5-12 parts by weight of sugar, 0.8-1.5 parts by weight of soy protein, 0.8-1.2 parts by weight of modified starch, 0.7-1.2 parts by weight of emulsifier, 1-1.5 parts by weight of stabilizer, and balance water.

[0022] In a second aspect of the present invention, the present invention provides a method for preparing the above-mentioned Basque cheesecake sauce, the method comprising: (1) Stir and shear cheese, butter, egg yolk powder, sugar, soy protein, modified starch, emulsifier, stabilizer and water until they are melted to obtain a molten material; (2) Directly injecting steam into the molten material to heat the molten material to 85-90° C. while shearing, and then maintaining the molten material at 85-90° C. while shearing for emulsification.

[0023] According to the above-mentioned method for preparing Basque cheesecake sauce provided by the present invention, cheese, cream, egg yolk powder, sugar, soy protein, 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 injected into the molten material to heat the molten material to 85-90°C, and then accompanied by shearing, the molten material is emulsified at 85-90°C. On the one hand, the material can be effectively sterilized by high-temperature steam direct injection insulation, which prolongs the shelf life of the product and can reach a shelf life of 6 months under refrigerated conditions. On the other hand, through emulsification insulation, the emulsification stabilization effect of the material is further guaranteed, and the stability of the product system is improved. The pH of the Basque cheesecake sauce obtained after emulsification is between 5.0-5.8.

[0024] According to the method for preparing Basque cheesecake sauce provided by the present invention, in step (1) and step (2), the shearing speed is independently 500-3000 r / min.

[0025] According to the method for preparing Basque cheesecake sauce provided by the present invention, in step (1), the shearing time is 3 min-10 min, so that the material reaches a molten state.

[0026] According to the method for preparing Basque cheesecake sauce provided by the present invention, the molten material is emulsified at 85-90° C. for 5 min-10 min, thereby effectively sterilizing and emulsifying the product, improving product stability and extending the storage period.

[0027] In a third aspect of the present invention, a Basque cheesecake is provided, wherein the Basque cheesecake is baked with the Basque cheesecake sauce or baked with the Basque cheesecake sauce obtained by the method. Thus, the Basque cheesecake has excellent quality and flavor, and the cake has no problems such as water leakage, oil leakage, and collapse, and the cake has a high sensory evaluation. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] 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.

[0029] 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 It is a baking effect diagram of the cake obtained in Comparative Example 5 of the present invention. DETAILED DESCRIPTION

[0030] Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field 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.

[0031] Example 1 The preparation raw materials of the Basque cheesecake sauce of the present embodiment are as follows: Based on 100 parts by weight, 40 parts by weight of cheese (fat content 30%, protein content 25%), 12 parts by weight of cream (butter with a fat content of 80%), 1 part by weight of egg yolk powder, 11 parts by weight of white sugar, 1 part by weight of soy protein, 1 part by weight of modified starch (the mass ratio of hydroxypropyl distarch phosphate and acetylated distarch phosphate is 3:2), 0.8 parts by weight of emulsifier (the mass ratio of mono- and diglycerol fatty acid esters and sodium caseinate is 5:3), 1.2 parts by weight of stabilizer (the mass ratio of carrageenan, guar gum, sodium hexametaphosphate and disodium hydrogen phosphate is 1:1:8:2), and the balance is water.

[0032] The preparation process of the Basque cheesecake sauce of the present embodiment is as follows: (1) Put all the above auxiliary materials into a melting pot; (2) Turn on the stirring and shearing of the melting pot, the shearing speed is 2000r / min, and the shearing time is 6min; (3) heating the above molten auxiliary materials to 90° C. by direct steam injection while maintaining a shear rate of 1500 r / min. When the temperature reaches 90° C., emulsification is carried out for 5 min. (4) Filling: After the insulation is completed, use a clean filling machine to fill; (5) Cooling: The product in step 4 is cooled to 2-6°C and then packaged.

[0033] Example 2 The preparation raw materials of the Basque cheesecake sauce of the present embodiment are as follows: Based on 100 parts by weight, 40 parts by weight of cheese (fat content 30%, protein content 25%), 12 parts by weight of cream (butter with a fat content of 80%), 1 part by weight of egg yolk powder, 11 parts by weight of white sugar, 1.5 parts by weight of soy protein, 1 part by weight of modified starch (the mass ratio of hydroxypropyl distarch phosphate and acetylated distarch phosphate is 1:1), 0.8 parts by weight of emulsifier (the mass ratio of mono- and diglycerol fatty acid esters and diacetyl tartaric acid mono- and diglycerol is 5:3), 1.18 parts by weight of stabilizer (the mass ratio of carrageenan, guar gum, sodium hexametaphosphate and disodium hydrogen phosphate is 8:10:90:10), and the balance is water.

[0034] The preparation process of the Basque cheesecake sauce of this embodiment is the same as that of Example 1.

[0035] Example 3 The preparation raw materials of the Basque cheesecake sauce of the present embodiment are as follows: Based on 100 parts by weight, 40 parts by weight of cheese (fat content 30%, protein content 25%), 12 parts by weight of cream (butter with a fat content of 80%), 1 part by weight of egg yolk powder, 11 parts by weight of white sugar, 1 part by weight of soy protein, 1 part by weight of modified starch (the mass ratio of distarch phosphate and acetylated distarch phosphate is 2:3), 0.8 parts by weight of emulsifier (the mass ratio of mono- and diglycerol fatty acid esters and sodium caseinate is 5:3), 1.18 parts by weight of stabilizer (the mass ratio of carrageenan, guar gum, sodium hexametaphosphate and disodium hydrogen phosphate is 10:8:85:15), and the balance is water.

[0036] The preparation process of the Basque cheesecake sauce of this embodiment is the same as that of Example 1.

[0037] Example 4 The preparation raw materials of the Basque cheesecake sauce of the present embodiment are as follows: Based on 100 parts by weight, 40 parts by weight of cheese (fat content 30%, protein content 25%), 12 parts by weight of cream (butter with a fat content of 80%), 1 part by weight of egg yolk powder, 11 parts by weight of white sugar, 1 part by weight of soy protein, 1 part by weight of modified starch (the mass ratio of hydroxypropyl distarch phosphate and distarch phosphate is 4:1), 0.8 part by weight of emulsifier (the mass ratio of mono- and diglycerol fatty acid esters and sodium caseinate is 5:3), 0.8 part by weight of stabilizer (the mass ratio of carrageenan, guar gum, disodium dihydrogen pyrophosphate and sodium citrate is 1:1:5:1), and the balance is water.

[0038] The preparation process of the Basque cheesecake sauce of this embodiment is the same as that of Example 1.

[0039] Comparative Example 1 The raw materials for preparing the Basque cheesecake sauce of this comparative example are as follows: (using traditional Basque cheesecake ingredients) 40 parts by weight of cheese (fat content 30%, protein content 25%), 22 parts by weight of ultra-high temperature sterilized pure milk, 27 parts by weight of ultra-high temperature sterilized cream, 20 parts by weight of pasteurized whole eggs, and 11 parts by weight of white granulated sugar.

[0040] The preparation process of the Basque cheesecake sauce of this comparative example is as follows: (using the existing preparation process) (1) Cold disinfection of the production line; (2) All raw materials and auxiliary materials are put into the melting pot in the order of solid, powder, and liquid. All raw materials and auxiliary materials in this step are sterilized materials to avoid microbial reproduction problems caused by improper control of raw materials and auxiliary materials.

[0041] (3) Turn on the stirring and shearing of the melting pot, with a shearing speed of 1200 r / min and a shearing time of 8 min to shear the material into a uniform state; (4) Filling: use a clean filling machine for filling and then packaging; (5) Cooling: Cool down in a 2-6℃ cold storage to below 6℃.

[0042] Comparative Example 2 The preparation raw materials of the Basque cheesecake sauce of this comparative example are as follows: Based on 100 parts by weight, 40 parts by weight of cheese (fat content 30%, protein content 25%), 12 parts by weight of cream (butter with a fat content of 80%), 1 part by weight of egg yolk powder, 11 parts by weight of white sand sugar, 1 part by weight of modified starch (hydroxypropyl distarch phosphate), 0.8 parts by weight of emulsifier (the mass ratio of mono- and diglycerol fatty acid esters and sodium caseinate is 5:3), 1.2 parts by weight of stabilizer (the mass ratio of carrageenan, guar gum and sodium hexametaphosphate is 1:1:10), and the balance is water.

[0043] The preparation process of the Basque cheesecake sauce of this comparative example is the same as that of Example 1.

[0044] Comparative Example 3 The preparation raw materials of the Basque cheesecake sauce of this comparative example are as follows: Based on 100 parts by weight, 40 parts by weight of cheese (fat content 30%, protein content 25%), 12 parts by weight of cream (butter with a fat content of 80%), 1 part by weight of egg yolk powder, 11 parts by weight of white sugar, 1 part by weight of soy protein, 1 part by weight of modified starch (hydroxypropyl distarch phosphate), 0.5 parts by weight of emulsifier (mono- and diglycerol fatty acid esters), 1.2 parts by weight of stabilizer (carrageenan, guar gum, and sodium hexametaphosphate in a mass ratio of 1:1:10), and the balance is water.

[0045] The preparation process of the Basque cheesecake sauce of this comparative example is the same as that of Example 1.

[0046] Comparative Example 4 The preparation raw materials of the Basque cheesecake sauce of this comparative example are as follows: Based on 100 parts by weight, 40 parts by weight of cheese (fat content 30%, protein content 25%), 12 parts by weight of cream (butter with a fat content of 80%), 20 parts by weight of pasteurized whole eggs, 11 parts by weight of white granulated sugar, 1 part by weight of modified starch (hydroxypropyl distarch phosphate), 0.8 parts by weight of emulsifier (the mass ratio of mono- and diglycerol fatty acid esters and sodium caseinate is 5:3), 1.2 parts by weight of stabilizer (the mass ratio of carrageenan, guar gum and sodium hexametaphosphate is 1:1:10), and the balance is water.

[0047] The preparation process of the Basque cheesecake sauce of this comparative example is as follows: (using the existing preparation process) (1) Put the remaining raw materials except egg liquid into a melting pot; (2) Turn on the stirring and shearing of the melting pot, the shearing speed is 1500r / min, and the shearing time is 7min; (3) The material is heated to 90°C by direct steam injection, and the shear rate is 1500 r / min, while the shear rate is maintained at 2000 r / min. When the temperature reaches 90°C, the material is emulsified for 5 minutes; (4) Filling: use a clean filling machine for filling; (5) Cooling: Cool the product in step 4 to 2-6°C; (6) Cold disinfection of the production line; (7) putting the sauce and pasteurized ice whole eggs after cooling in step 5 into a melting pot; (8) Turn on the stirring and shearing of the melting pot, with a shearing speed of 1000 r / min and a shearing time of 5 min to shear the material into a uniform state; (9) Filling: use a clean filling machine for filling and packaging; (10) Cooling: Cool down in a 2-6℃ cold storage to below 6℃.

[0048] Comparative Example 5 The preparation raw materials of the Basque cheesecake sauce of this comparative example are as follows: Based on 100 parts by weight, 40 parts by weight of cheese (fat content 30%, protein content 25%), 12 parts by weight of cream (butter with a fat content of 80%), 1 part by weight of egg yolk powder, 11 parts by weight of white sugar, 1 part by weight of soy protein, 1 part by weight of modified starch (hydroxypropyl distarch phosphate), 0.5 parts by weight of emulsifier (mono- and diglycerol fatty acid esters), 1.2 parts by weight of stabilizer (carrageenan: guar gum: trisodium phosphate in a mass ratio of 1:1:10), and the balance is water.

[0049] The preparation process of the Basque cheesecake sauce of this comparative example is the same as that of Example 1.

[0050] The Basque cheesecake sauce of the embodiment and the comparative example is used to prepare the Basque cheesecake, and the specific preparation process is as follows: (1) Pour the Basque cheesecake sauce into the prepared loose-bottom cake pan, 70% to 80% full; (2) Preheat the oven in advance, upper fire 250℃, lower fire 160℃. When the oven temperature reaches the target, add the prepared cake sauce and bake for about 25 minutes. (3) After taking out, place at room temperature below 30°C and refrigerate for 3-4 hours before eating; (1) The quality of the cakes obtained in the examples and comparative examples was evaluated. The specific evaluation criteria can be found in Table 1.

[0051] Ten experienced bakery cake developers and five non-professionals were invited to rate the finished products. See Table 1 for the specific scoring criteria.

[0052] Table 1

[0053] The quality evaluation results of the cakes obtained in the embodiments and comparative examples are shown in Table 2.

[0054] Table 2

[0055] 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. As can be seen from Table 2, the Basque cheesecake prepared by the Basque cheesecake sauce of the present application is not only in appearance, but also in taste, quality and taste. Compared with the cake prepared by the traditional process (Comparative Example 1), the quality is equivalent to or better, which shows that the Basque cheesecake sauce of the present application can replace the traditional cake formula and realize industrial production. In Comparative Example 2, the soy protein of the present invention is not added, and the cake obtained has obvious oil separation and poor taste and flavor. The emulsifier used in Comparative Example 3 is only mono- and diglycerol fatty acid esters, and the sensory quality of the cake finally obtained is poor, indicating that the selection of the emulsifier of the present invention has a significant effect on the sensory quality of the final product. Comparative Example 4 uses traditional whole egg liquid to replace the egg yolk powder and soy protein of the present invention. Although the product is equivalent to the flavor of the present invention's product in flavor, it is found in the subsequent product shelf life determination that the product of Comparative Example 4 has a short shelf life and is not suitable for industrial production. Comparative Example 5 uses trisodium phosphate as a stabilizer, and the sensory quality of the cake finally obtained is poor, indicating that the selection of the stabilizer of the present invention has a significant effect on the sensory quality of the final product.

[0056] (2) Determination of the storage properties of the Basque cheesecake sauce of the embodiment and the comparative example The total number of microbial colonies of the Basque cheesecake sauce of the embodiment and the comparative example during storage under 2-6°C refrigeration conditions is shown in Table 3.

[0057] Table 3

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

[0059] Table 4

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

[0063] Table 6

[0064] It can be seen from Tables 3-6 that the Basque 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 Basque 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 Basque cheesecake sauce, characterized in that: The preparation raw materials include: 15-55 parts by weight of cheese, 10-20 parts by weight of butter, 0.5-1.5 parts by weight of egg yolk powder, 5-12 parts by weight of sugar, 0.8-1.5 parts by weight of soy protein, 0.8-1.2 parts by weight of modified starch, 0.7-1.2 parts by weight of emulsifier, and 1-1.5 parts by weight of stabilizer; The emulsifier includes at least one of mono- and di-glycerol fatty acid esters, sodium caseinate, and diacetyl tartaric acid mono- and di-glycerides; The stabilizer includes a gum stabilizer and a salt stabilizer, wherein the gum stabilizer is selected from at least one of carrageenan, guar gum, and xanthan gum, and the salt stabilizer is selected from at least one of sodium hexametaphosphate, disodium dihydrogen pyrophosphate, sodium citrate, and disodium hydrogen phosphate.

2. The Basque cheesecake sauce according to claim 1, characterized in that The mass ratio of the colloid stabilizer to the salt stabilizer is 1:(2-6); Preferably, the salt stabilizer includes the sodium hexametaphosphate and the disodium hydrogen phosphate, and the mass ratio of the colloid stabilizer to the salt stabilizer is 1:(4-6); Preferably, the salt stabilizer includes the disodium dihydrogen pyrophosphate and the sodium citrate, and the mass ratio of the colloid stabilizer to the salt stabilizer is 1:(2-4).

3. The Basque cheesecake sauce according to claim 1, characterized in that: The gum stabilizer includes carrageenan and guar gum; Preferably, the mass ratio of carrageenan to guar gum is (1-2): (1-2).

4. The Basque cheesecake sauce according to claim 1, characterized in that: The emulsifier comprises the mono- and di-glycerol fatty acid esters and the sodium caseinate, and the mass ratio of the mono- and di-glycerol fatty acid esters to the sodium caseinate is 5:(2-4); or The emulsifier includes the mono- and di-glycerol fatty acid esters and the diacetyl tartaric acid mono- and di-glycerol esters, and the mass ratio of the mono- and di-glycerol fatty acid esters to the diacetyl tartaric acid mono- and di-glycerol esters is 5: (2-4).

5. The Basque cheesecake sauce according to claim 1, characterized in that: The modified starch is selected from at least one of hydroxypropyl distarch phosphate, acetylated distarch phosphate and distarch phosphate.

6. The Basque cheesecake sauce according to claim 1, characterized in that: The cheese has a fat content of 15%-40% and a protein content of 4%-30%; And / or, the cheese also includes processed cheese; The cream is selected from at least one of butter or cream having a fat content of 30%-90%.

7. The Basque cheesecake sauce according to any one of claims 1 to 6, characterized in that The invention comprises, based on 100 parts by weight, 15-55 parts by weight of cheese, 10-20 parts by weight of butter, 0.5-1.5 parts by weight of egg yolk powder, 5-12 parts by weight of sugar, 0.8-1.5 parts by weight of soy protein, 0.8-1.2 parts by weight of modified starch, 0.7-1.2 parts by weight of emulsifier, 1-1.5 parts by weight of stabilizer and the balance of water.

8. A method for preparing the Basque cheesecake sauce according to any one of claims 1 to 7, characterized in that: include: (1) Stir and shear cheese, butter, egg yolk powder, sugar, soy protein, modified starch, emulsifier, stabilizer and water until they are melted to obtain a molten material; (2) Directly injecting steam into the molten material to heat the molten material to 85-90° C. while shearing, and then maintaining the molten material at 85-90° C. while shearing 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 (1), the shearing time is 3 min-10 min; And / or, the molten material is emulsified at 85-90° C. for 5 min-10 min.

10. A Basque cheesecake, characterized in that: The method is obtained by baking the Basque cheesecake sauce described in any one of claims 1 to 7 or by baking the Basque cheesecake sauce obtained by the method described in claim 8 or 9.

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