Cheese strip cake formula and production process thereof

Abstract

The invention discloses a cheese strip cake formula and a production process thereof, and belongs to the technical field of food processing. The cheese strip cake is sequentially provided with a cheese layer and a biscuit layer from top to bottom. The cheese layer is prepared from the following raw materials in parts by mass: 500 to 700 parts of butter, 800 to 1200 parts of white granulated sugar, 300 to 500 parts of trehalose, 800 to 1000 parts of yolk liquid, 8000 to 12000 parts of cheese, 3000 to 4000 parts of single cream and 500 to 700 parts of corn starch; the biscuit layer comprises the following raw materials in parts by mass: 800 to 1200 parts of butter, 150 to 250 parts of white granulated sugar, 50 to 150 parts of trehalose, 1 to 5 parts of salt, 200 to 300 parts of whole egg liquid, 500 to 600 parts of low-gluten flour and 450 to 550 parts of high-gluten flour; and the thickness ratio of the cheese layer to the biscuit layer is (5-8): 1. On the premise that additives such as an emulsifier, a preservative and a flavoring agent are not added, the cheese strip cake can have richer cheese fragrance, the color, texture and texture of the cake are good, potential damage to health of consumers is avoided, and the longer shelf life and taste freshness can be obtained.

Description

Technical Field

[0001] The present application relates to the field of food processing technology, and in particular to a cheese cake recipe and a production process thereof. Background Art

[0002] Cheesecake, also known as cheesecake, is a common modern cake with rich and varied types. According to the amount of cream cheese in the cake, cheesecake is mainly divided into two categories: light cheesecake and heavy cheesecake. Light cheesecake, also known as Japanese cheesecake, has a relatively low cream cheese content and adds a small amount of low-gluten flour. The egg whites are beaten and then mixed with the cheese paste. After baking, it is golden in color, light in taste, melts in the mouth, and is as soft as a cloud. Heavy cheesecake is made entirely of cream cheese, and the production method usually uses crispy biscuit crumbs as the base. Due to its higher cheese content, heavy cheesecake has a richer cheese aroma after baking, and has a solid and unique taste, which is deeply loved by consumers.

[0003] In the prior art, cheesecakes are usually made and eaten immediately, and are not easy to store for a long time, generally for about 1 day. In order to better store cheesecakes, various emulsifiers, preservatives or frozen storage are usually used to extend the shelf life. On the one hand, although the addition of various emulsifiers and preservatives can extend the shelf life, it is not good for human health; on the other hand, during the frozen storage process, changes in taste and texture usually occur, the taste will become dry, hard, and the dense taste will become rougher, the overall cake structure will become looser, and the original rich milky aroma and delicate taste will also change. This is because during the preparation process, a small amount of water in the internal wet raw materials will form ice crystals, which will make the texture of the cake coarser, the internal organizational structure worse, destroy the internal structure of the cake, and become hard in taste, causing the cheesecake to lose its original fluffiness and elasticity after freezing, affecting the soft taste, increasing the hardness, and gradually aging; secondly, the loss of water molecules will also cause the outermost skin of the cake to shrink, dry, rough, and crack, affecting the appearance and taste of the cake.

[0004] To this end, the present application provides a preparation process for cheese bar cakes, which can extend the shelf life as much as possible without adding various emulsifiers and preservatives; at the same time, through the improvement of the preparation process and the adjustment of the components, the taste and texture of the cheesecake, as well as the rich cheese aroma, can be effectively prolonged during the frozen storage process, thereby improving the overall quality of the cake. Summary of the invention

[0005] In order to solve the above problems, the present invention provides a cheese cake formula and a production process thereof. In the preparation stage, by using a cheese ratio of not less than 60%, the rich flavor of cheese can be effectively achieved, and the moisture and taste of the cheese cake can be ensured during long-term frozen storage; by vacuum stirring the cheese layer, the oxidation process of the cheese during the stirring process can be prevented, so that the cheese and other raw materials are mixed more fully and stirred more delicately, while reducing the introduction of air to avoid cracks due to air bubbles during baking; by utilizing the gelatinization process of cream and corn starch, corn starch paste is obtained, which can better achieve the stability of mutual fusion between the components of the cheese raw materials; by further grinding the sugar, not only the whipping efficiency can be improved, but also the dense taste of the cake after baking can be promoted, providing a certain moisturizing type for the cake; therefore, the frozen cheese cake can be achieved in appearance color, unique taste, cheese aroma, and sensory taste through this application.

[0006] The present invention provides a cheese cake, wherein the cheese cake is provided with a cheese layer and a biscuit layer in sequence from top to bottom;

[0007] The cheese layer comprises the following raw materials in parts by weight: 500-700 parts of butter, 800-1200 parts of white sugar, 300-500 parts of trehalose, 800-1000 parts of egg yolk liquid, 15000-19000 parts of cheese, 3000-4000 parts of cream, and 500-700 parts of corn starch;

[0008] The biscuit layer comprises the following raw materials in parts by weight: 800-1200 parts of butter, 150-250 parts of white sugar, 50-150 parts of trehalose, 1-5 parts of salt, 200-300 parts of whole egg liquid, 500-600 parts of low-gluten flour, and 450-550 parts of high-gluten flour;

[0009] The thickness ratio between the cheese layer and the biscuit layer is (5-8):1.

[0010] Preferably, the protein content of the low-gluten flour is 5-9%; the protein content of the high-gluten flour is 12-16%.

[0011] Preferably, the cheese layer is made of the following raw materials in parts by mass: 550-650 parts of butter, 900-1100 parts of white sugar, 350-450 parts of trehalose, 850-950 parts of egg yolk liquid, 16000-18000 parts of cheese, 3400-3800 parts of cream, and 580-650 parts of corn starch;

[0012] The biscuit layer is made of the following raw materials in parts by mass: 900-1100 parts of butter, 180-220 parts of white sugar, 80-120 parts of trehalose, 2-4 parts of salt, 220-260 parts of whole egg liquid, 540-580 parts of low-gluten flour, and 480-520 parts of high-gluten flour.

[0013] Optionally, the steps for making the biscuit layer are:

[0014] S1. After softening the butter, add sugar, trehalose and salt and stir to obtain a mixed paste A;

[0015] S2. The mixed paste A is added with half of the whole egg liquid and beaten once, and then the remaining whole egg liquid is added and beaten twice to obtain a mixed paste B;

[0016] S3. After the low-gluten flour and high-gluten flour are mixed and sieved, they are mixed with the mixed paste B to obtain a premixed dough;

[0017] S4. After baking the premixed dough, cool it at room temperature to obtain raw biscuit material.

[0018] Optionally, the steps for making the cheese layer are:

[0019] T1. After the cheese is stirred once, butter and mixed sugar are added and stirred for a second time to obtain a cheese premix;

[0020] T2. Grind the corn starch, add some cream and gelatinize at low temperature to obtain corn starch paste;

[0021] T3. After adding the cheese premix to the egg yolk liquid, stir once, add the remaining cream and stir twice, and finally add corn starch paste and stir three times to obtain the cheese raw material.

[0022] Optionally, the cheese cake is prepared by the following steps:

[0023] P1. Take the raw biscuit material in step S4 and spread it on the bottom of the baking tray to obtain a raw biscuit layer;

[0024] P2. Take the cheese raw material of step T2 and pour it onto the biscuit raw material layer to obtain a cheese raw material layer spread on top of the biscuit raw material layer, and then roll the baking tray to obtain a mixed raw material paste;

[0025] P3. Bake the mixed raw material paste, cool it to room temperature after baking, put it into a cold storage for freezing, take it out and cut it into pieces, and finally obtain a cheese cake.

[0026] Optionally, in step S4 of making the biscuit layer, the biscuit dough is baked at an upper heating temperature of 180° C. and a lower heating temperature of 170° C. for 15 minutes, and then cooled at room temperature for 40 minutes to obtain biscuit raw material.

[0027] Optionally, in step T1 of preparing the cheese layer, the first stirring and the second stirring are both vacuum stirring, the stirring speed is 30-40 r / min, the stirring time is 3-5 min, and the mixed sugar is obtained by grinding white sugar and trehalose at 5-10° C. to a fineness of 180-200 mesh;

[0028] In the preparation step T2, after the corn starch is ground to 200 meshes, light cream having a mass fraction of 2 times that of the corn starch is added, and constant temperature gelatinization is performed at 60-70° C. for 25-35 minutes to obtain a corn starch paste;

[0029] The first stirring, second stirring and third stirring in the preparation step T3 are all vacuum stirring, the stirring speed is 40-50 r / min, and the stirring time is 3-5 min.

[0030] Optionally, in the cheese cake making step P1, 400-600 portions of biscuit raw materials are spread on the bottom of a baking tray to obtain a biscuit raw material layer;

[0031] In the production step P2 of the cheese bar cake, 3000-3400 portions of cheese raw material are poured onto the biscuit raw material layer in P1, and the entire baking tray is raised by 2-5 cm and pressed 3-5 times to obtain a mixed raw material paste;

[0032] The thickness of the biscuit raw material layer is 3-5 mm, and the thickness of the mixed raw material paste is 18-22 mm.

[0033] Optionally, the cheese content in the mixed raw material paste is greater than 60%.

[0034] Optionally, the mixed raw material paste in step P3 of making the cheese bar cake is baked at an upper and lower fire temperatures of 180°C for 40-50 minutes, cooled at room temperature for 90 minutes, and then placed in a -10 to -18°C ultraviolet cold storage for freezing for 2-4 hours, taken out and cut into pieces to finally obtain the cheese bar cake.

[0035] It should be specially noted that the suitable storage conditions for the cheese bar cake prepared as above are: the cheese bar cake is placed in a frozen storage below -18°C (the freezer layer of a household refrigerator can meet the requirements), and it can be effectively stored for 20 days; the suitable eating conditions are: the frozen cheese bar cake is taken out and placed at room temperature, and it can be eaten after thawing at room temperature for 1-2 hours. During the thawing process, the cheese bar cake can slowly release a rich cheese smell and obtain a good taste.

[0036] The beneficial effects of this application include but are not limited to:

[0037] 1. The present invention provides a cheese cake bar, which can achieve a cheese cake bar with a richer cheese aroma without adding additives such as emulsifiers, preservatives, flavoring agents, etc. The cake color, texture, and sensory taste are all excellent, not only will it not cause potential harm to the health of consumers, but it can also obtain a longer shelf life and taste freshness.

[0038] 2. In order to solve the problem of ice crystallization during the freezing process, the present application adopts a water-free cake recipe process, in which no water is added during the preparation process, thereby achieving anhydrous baking of the cake; firstly, through a higher proportion of cheese content, it has a higher fat and protein content, which can help maintain the moisture and texture of the cake during long-term frozen storage, and avoid ice crystallization causing the cake texture to become hard. At the same time, a higher proportion of cheese can form a certain network structure, which provides some additional support during the frozen storage process to avoid the collapse or deformation of the cake; secondly, the cheese cake prepared with a high proportion of cheese content can effectively inhibit bacterial growth when stored at -18°C, and a higher concentration of fat and protein is less likely to deteriorate, further extending the shelf life of the cake; in addition, a high proportion of cheese content can ensure that after a long period of storage, the thawed cake still has a strong cheese smell and a good taste.

[0039] 3. In the process of preparing the cheese layer in the present application, the cheese is stirred and vacuum ground, which can effectively avoid oxidation caused by contact with air during the grinding process, thereby further affecting the taste of the cheese; secondly, the cheese is pre-ground (one-time grinding) before adding other raw materials, which can fully destroy the cheese structure and release more flavor substances. White sugar and trehalose are further ground at low temperature and mixed with cheese, which can not only effectively improve the taste of the cake after baking, but also maintain the softness and moistness of the cake; secondly, the present application also introduces corn starch paste, which can effectively reduce the particle size of the corn starch after grinding. The gelatinization temperature of low corn starch is gelatinized at low temperature after heating with cream, wherein the whey protein component contained in the cream can more effectively maintain the stability of corn starch gelatinization. The corn starch paste prepared as above can effectively improve the stirring stability of the cheese layer, avoid stratification or precipitation in the subsequent stirring process, further improve the viscosity and fluidity of the batter, so that the cheesecake can better maintain its shape and stability during baking, avoid collapse and deformation, and at the same time, the ground trehalose can further improve the freeze-thaw stability of the corn starch paste, ensuring that the cake still maintains a good shape and taste after frozen storage.

[0040] 4. In the present application, biscuit raw materials are used as the biscuit base during the cake baking process. Because no water is added to the biscuit raw materials and the cheese raw materials in the present application, a semi-cooked biscuit base is used. In the subsequent cake baking process, the biscuit raw materials as the biscuit base will be combined with the cheese raw materials, so that the bottom has a crispy taste with a certain moist feeling, and the biscuit base will not be burnt, and the overall taste is denser; secondly, during the baking process, the cheese flavor in the cheese raw materials will also be integrated and penetrated with the flavor components in the biscuit raw materials to produce a unique aroma and taste, and further balance the thickness of the cheese; in addition, the semi-cooked raw materials will continue to mature and expand in the subsequent baking process, and will be more closely combined with the cheese raw materials, thereby improving the overall stability of the cake, and can promote the heat transfer of the cheese raw materials, so that the cheese raw materials can reach the appropriate maturation temperature more stably, and slowly release the cheese flavor to achieve the best degree of maturation and taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] The drawings described herein are used to provide a further understanding of the present application and constitute a part of the present application. The illustrative embodiments of the present application and their descriptions are used to explain the present application and do not constitute an improper limitation on the present application. In the drawings:

[0042] Figure 1 This is a product rendering of cake 1# prepared in Example 1 of the present application;

[0043] Figure 2 This is a product rendering of cake 7# prepared in Example 7 of the present application;

[0044] Figure 3 This is a product rendering of cake D1# prepared in Comparative Example 1 of the present application. DETAILED DESCRIPTION

[0045] In order to more clearly illustrate the overall concept of the present invention, a detailed description is given below by way of examples.

[0046] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the protection scope of the present invention is not limited to the specific embodiments disclosed below.

[0047] Hereinafter, a cheese cake recipe and a production process thereof according to the present invention will be described in detail in conjunction with exemplary embodiments.

[0048] The raw materials of the following examples are purchased unless otherwise specified. The cheese used in the examples and comparative examples in this specification is cream cheese, but it is not limited thereto, and other types of cheese can be used.

[0049] Example 1

[0050] A method for making a cheese cake comprises the following steps:

[0051] (1) Make the biscuit layer:

[0052] S1. 1000 g butter was placed in a 15°C thermostat for 5 h to soften, and then 200 g white sugar, 100 g trehalose, and 2.8 g edible salt were added and stirred slowly for 3 min, and then the butter was stirred rapidly for 12 min until obvious flocculent lines appeared and the color turned slightly white, thereby obtaining a mixed paste A;

[0053] S2. Add 120g of egg liquid to the mixed paste A, beat slowly for 1min, then add the remaining 120g of egg liquid and beat quickly for 2min, stir to obtain a mixed paste B;

[0054] S3. Mix 560g of low-gluten flour and 500g of high-gluten flour, sieve, add mixed paste B and stir by hand to obtain a premixed dough;

[0055] S4. The premixed dough was placed in a preheated oven at 180°C on top and 170°C on the bottom, baked for 15 min, and cooled at room temperature for 40 min to obtain a raw biscuit;

[0056] (2) Make the cheese layer:

[0057] T1. First, 1000g of white sugar and 400g of trehalose were mixed and ground to 200 mesh in a refrigerator at 8°C, and then 17000g of cheese was stirred for 2min, and then 600g of butter, 400g of ground trehalose and 1000g of white sugar were added, and stirred evenly for 2min. After stopping the machine and stirring, homogenizing for 2min, a cheese premix was obtained. The above stirring process was vacuum stirring;

[0058] T2. 625 g corn starch was mixed and ground to 200 mesh in a refrigerator at 8 ° C, 1250 g cream was added, and the mixture was gelatinized at a constant temperature of 65 ° C for 30 min to prepare a corn starch paste;

[0059] T3. The cheese premix was added to 900 g of egg yolk liquid and homogenized for 3 min, 2350 g of cream was added and homogenized for 3 min, and the corn starch paste prepared above was added and homogenized for 3 min to obtain cheese raw material. The above stirring process was vacuum stirring;

[0060] (3) Making Cheesecake Bars

[0061] P1. Take 500g of raw biscuit and spread it evenly on the bottom of the baking tray to obtain a raw biscuit layer;

[0062] P2. Take 3200g of cheese raw material and pour it on the biscuit raw material layer to obtain a cheese raw material layer spread on the biscuit raw material layer, then raise the baking tray by 3cm and drop it vertically, perform the pier tray 3 times, exhaust the internal air, and finally obtain a mixed raw material paste;

[0063] P3. Put the mixed raw material paste into a preheated oven at 180℃ for upper and lower temperatures, bake for 45 minutes, cool at room temperature for 40 minutes, put into a -8℃ ultraviolet cold storage and freeze for 2 hours, then take out and cut to obtain cheese cake 1#.

[0064] The cheese bar cake prepared as above is recorded as cheese bar cake 1#. According to the preparation method and steps of cheese bar cake 1#, the component amounts are adjusted to prepare cakes 1#-9# and cakes D1-D4#. The cake recipes are shown in Table 1. Cakes 1-9# are embodiment groups, and cakes D1-D4# are comparative example groups.

[0065] Example 2

[0066] The cheese cake was prepared by the method of reference Example 1, except that Example 2 was set according to the parameter conditions of the cheese cake raw materials in Table 1, and other conditions were the same as Example 1, to prepare cheese cake 2#.

[0067] Example 3

[0068] The cheese cake was prepared by the method of reference example 1, except that example 3 was set according to the parameter conditions of the cheese cake raw materials in Table 1, and other conditions were the same as example 1, to prepare cheese cake 3#.

[0069] Example 4

[0070] The cheese cake was prepared by the method of Reference Example 1, except that Example 4 was set according to the parameter conditions of the cheese cake raw materials in Table 1, and other conditions were the same as Example 1, to prepare cheese cake 4#.

[0071] Example 5

[0072] The cheese cake was prepared by the method of reference Example 1, except that Example 5 was set according to the parameter conditions of the cheese cake raw materials in Table 1, and other conditions were the same as Example 1, to prepare cheese cake 5#.

[0073] Example 6

[0074] The cheese bar cake was prepared by the method of reference example 1, except that in the process of preparing the biscuit layer, the baking time of step S4 was adjusted from 15 min to 25 min to obtain biscuit clinker, and the biscuit clinker replaced the original biscuit raw material for baking. Other conditions were the same as those of embodiment 1 to prepare cheese bar cake 6#.

[0075] Example 7

[0076] The cheese cake was prepared by the method of reference example 1, except that during the preparation of the cheese layer, the raw materials of the cheese layer were directly subjected to simple physical mixing and stirring to obtain raw cheese. Other conditions were the same as those of example 1 to prepare cheese cake 7#.

[0077] Example 8

[0078] The cheese cake was prepared according to the method of Example 1, except that in the preparation of the cheese layer, the corn starch in step T2 was not ground, and 1250 g of water was added to replace the cream, and gelatinization was performed at 85°C for 30 min to prepare a corn starch paste, and further prepare cheese raw material. Other conditions were the same as in Example 1 to prepare cheese cake 8#.

[0079] Example 9

[0080] The cheese cake was prepared by the method of reference example 1, except that during the preparation of the cheese layer, the white sugar and trehalose in step T1 were not ground, and no vacuum stirring was performed during the preparation of the cheese layer to prepare the cheese raw material. Other conditions were the same as those in example 1 to prepare cheese cake 9#.

[0081] Comparative Example 1

[0082] The cheese cake was prepared according to the method of Example 1, except that during the preparation of the cheese layer, the cheese content was adjusted to 5000 g, and other conditions were the same as in Example 1, to prepare cheese cake D1#.

[0083] Comparative Example 2

[0084] The cheese cake was prepared by the method of Reference Example 1, except that during the preparation of the cheese layer, no butter, corn starch, or cream was added to the raw material components, and other conditions were the same as in Example 1, to prepare cheese cake D2#.

[0085] Comparative Example 3

[0086] The cheese bar cake was prepared according to the method of Example 1, except that in the preparation process of the cheese bar cake, 1000g of cheese raw material was sieved and poured onto the biscuit raw material layer for baking in step P2, wherein the thickness ratio between the cheese layer and the biscuit layer was 1:2, and other conditions were the same as in Example 1, and cheese bar cake D3# was prepared.

[0087] Comparative Example 4

[0088] The cheese bar cake was prepared by the method of Reference Example 1, except that during the preparation of the cheese bar cake, the biscuit raw material layer was not spread flat on the bottom of the baking pan, and the cheese raw material layer was directly poured into the bottom of the baking pan for baking. Other conditions were the same as in Example 1, and cheese bar cake D4# was prepared.

[0089] Table 1. Cheesecake recipe

[0090]

[0091] Experiment 1. Sensory evaluation test

[0092] 1.1 Experimental method: 150 passers-by were randomly selected to form a sensory evaluation test team. Evaluation criteria were distributed to tasters before tasting. The main evaluation indicators included external shape, internal structure, mouthfeel, taste, and acceptance. The total score of each group was calculated, as shown in Table 2, which enabled the tasters to have a more comprehensive understanding of the evaluation criteria.

[0093] Table 2. Evaluation criteria for cheese cake

[0094]

[0095] 1.2 Experimental results,For the comprehensive evaluation of cheese cake, combined with the indicators in Table 2, the comprehensive scores fed back by each test team member were averaged and weighted to obtain the sensory score results shown in Table 3.

[0096] Table 3. Comprehensive sensory evaluation results

[0097]

[0098]

[0099] 1.3 Analysis of the results: It can be seen from Table 3 that the components of the cheese cakes 1-5# prepared in the present application are reasonably arranged, and have a higher comprehensive sensory evaluation than the cakes prepared in other groups, especially the cheese cakes 1-3#, which can obtain high evaluations in appearance, internal structure, mouthfeel and taste, and the tasters have the highest satisfaction.

[0100] Experiment 2. Frozen sensory evaluation test

[0101] 2.1 Experimental method: The cheese bar cakes 1-9# prepared in the example and the cheese bar cakes D1-D4# prepared in the comparative example were frozen and stored, and the cheese bar cakes corresponding to each experimental group were taken out on the 10th day and the 20th day, respectively. The sensory evaluation results of the cheese bar cakes on the 10th day and the 20th day were measured using the experimental method in Experiment 1.

[0102] The experimental conditions in this experiment are as follows: the cheese cake bars prepared in Examples 1-9# and Comparative Examples D1-D4# were stored in a freezer at -18°C, taken out from the freezer after the 10th and 20th days, respectively, and tested after thawing at room temperature for 90 minutes.

[0103] 2.2 Experimental results,The comprehensive evaluation of the cheese cake was carried out by weighted calculation based on the indicators in Table 2, and the sensory score results shown in Table 4 were obtained.

[0104] Table 4

[0105]

[0106]

[0107] 2.3 Analysis of the results: It can be seen from Table 4 that the cheese bar cakes 1-5# prepared in the present application can obtain higher comprehensive sensory evaluations when frozen for 10 and 20 days compared with the cheese bar cakes prepared in other groups, especially the cheese bar cakes 1-3#, which can obtain higher evaluations in terms of external shape, internal structure, taste and flavor, and obtain better taste and quality of the cheese bar cakes, and the satisfaction level of the tasting panel members is the best.

[0108] 2.4 Analysis of baking effect

[0109] Cakes baked with the cake 1# recipe, cake 7# recipe, and cake D1# recipe in the present application were frozen and stored for 20 days and then taken out to observe the surface characteristics and side structure of the cakes.

[0110] Depend on Figure 1 It can be seen that the cake prepared by adopting the cake recipe 1# in the present application, after being taken out after freezing, its surface is still relatively smooth and flat, without obvious cracks, spots, wrinkles, etc. on the surface, and the surface integrity is relatively high; the internal structure of its side is fine, without abnormal pores, etc., and the upper and lower layers are more bonded; this shows that the cake prepared in the present application still has a high score of external morphology and internal structure after frozen storage.

[0111] Depend on Figure 2 It can be seen that the cake prepared by using cake recipe 7# has obvious wrinkles on its surface after being taken out of the freezer, and obvious shrinkage deformation and depression can be seen, and the surface is highly affected; the internal structure of its side is fine, but individual smaller pores can be seen, which shows that only through simple physical mixing of the cheese raw material layer, there is a significant difference in external shape and internal structure compared with 1# cake in the later stage of frozen storage.

[0112] Depend on Figure 3It can be seen that the cake prepared by using the cake D1# recipe had obvious wrinkles on its surface after being taken out of the freezer, and it shrank and deformed severely, with some areas even concave. There were obviously larger pores in the internal structure on the side, which was uneven and partially layered. This shows that after reducing the cheese content of cake D1#, the performance of the external morphology and internal structure in the later stage of frozen storage was poor.

[0113] The above is only an embodiment of the present application, and the protection scope of the present application is not limited by these specific embodiments, but is determined by the claims of the present application. For those skilled in the art, the present application may have various changes and variations. Any modification, equivalent replacement, improvement, etc. made within the technical ideas and principles of the present application should be included in the protection scope of the present application.

Claims

1. A cheese cake, characterized in that: The cheese cake is provided with a cheese layer and a biscuit layer in sequence from top to bottom; The cheese layer comprises the following raw materials in parts by weight: 500-700 parts of butter, 800-1200 parts of white sugar, 300-500 parts of trehalose, 800-1000 parts of egg yolk liquid, 15000-19000 parts of cheese, 3000-4000 parts of cream, and 500-700 parts of corn starch; The biscuit layer comprises the following raw materials in parts by weight: 800-1200 parts of butter, 150-250 parts of white sugar, 50-150 parts of trehalose, 1-5 parts of salt, 200-300 parts of whole egg liquid, 500-600 parts of low-gluten flour, and 450-550 parts of high-gluten flour; The thickness ratio between the cheese layer and the biscuit layer is (5-8):

1.

2. The cheese cake according to claim 1, characterized in that: The cheese layer is made of the following raw materials in parts by mass: 550-650 parts of butter, 900-1100 parts of white sugar, 350-450 parts of trehalose, 850-950 parts of egg yolk liquid, 16000-18000 parts of cheese, 3400-3800 parts of cream, and 580-650 parts of corn starch; The biscuit layer is made of the following raw materials in parts by mass: 900-1100 parts of butter, 180-220 parts of white sugar, 80-120 parts of trehalose, 2-4 parts of salt, 220-260 parts of whole egg liquid, 540-580 parts of low-gluten flour, and 480-520 parts of high-gluten flour.

3. The cheese cake according to claim 1, characterized in that: The steps for making the biscuit layer are as follows: S1. After softening the butter, add white sugar, trehalose and salt and stir to obtain a mixed paste A; S2. The mixed paste A is added with half of the whole egg liquid and beaten once, and then the remaining whole egg liquid is added and beaten twice to obtain a mixed paste B; S3. After the low-gluten flour and high-gluten flour are mixed and sieved, they are mixed with the mixed paste B to obtain a premixed dough; S4. After baking the premixed dough, cool it at room temperature to obtain raw biscuit material.

4. The cheese cake according to claim 1, characterized in that: The production steps of the cheese layer are as follows: T1. After the cheese is stirred once, butter and mixed sugar are added and stirred for a second time to obtain a cheese premix; T2. Grind the corn starch, add some cream and gelatinize at low temperature to obtain corn starch paste; T3. After adding the cheese premix to the egg yolk liquid, stir once, add the remaining cream and stir twice, and finally add corn starch paste and stir three times to obtain the cheese raw material.

5. The cheese cake according to claim 1, characterized in that: The production steps of the cheese cake are: P1. Take the raw biscuit material in step S4 and spread it on the bottom of the baking tray to obtain a raw biscuit layer; P2. Take the cheese raw material of step T2 and pour it onto the biscuit raw material layer to obtain a cheese raw material layer spread on top of the biscuit raw material layer, and then roll the baking tray to obtain a mixed raw material paste; P3. Bake the mixed raw material paste, cool it to room temperature after baking, freeze it in a cold storage, take it out and cut it into pieces, and finally obtain a cheese cake.

6. The cheese cake according to claim 3, characterized in that: In step S4 of making the biscuit layer, the biscuit dough is baked at an upper heating temperature of 180° C. and a lower heating temperature of 170° C. for 15 minutes, and then cooled at room temperature for 40 minutes to obtain biscuit raw material.

7. The cheese cake according to claim 4, characterized in that: In step T1 of preparing the cheese layer, the first stirring and the second stirring are both vacuum stirring, the stirring speed is 30-40 r / min, and the stirring time is 3-5 min. The mixed sugar is obtained by grinding white sugar and trehalose at 5-10° C. to a fineness of 180-200 mesh; In the preparation step T2, after the corn starch is ground to 200 meshes, light cream having a mass fraction of 2 times that of the corn starch is added, and constant temperature gelatinization is performed at 60-70° C. for 25-35 minutes to obtain a corn starch paste; The first stirring, second stirring and third stirring in the preparation step T3 are all vacuum stirring, the stirring speed is 40-50 r / min, and the stirring time is 3-5 min.

8. The cheese cake according to claim 5, characterized in that: In the production step P1 of the cheese cake, 400-600 portions of raw biscuits are taken and spread on the bottom of a baking tray to obtain a raw biscuit layer; In the production step P2 of the cheese bar cake, 3000-3400 portions of cheese raw material are poured onto the biscuit raw material layer in P1, and the entire baking tray is raised by 2-5 cm and pressed 3-5 times to obtain a mixed raw material paste; The thickness of the biscuit raw material layer is 3-5 mm, and the thickness of the mixed raw material paste is 18-22 mm.

9. The cheese cake according to claim 8, characterized in that: The cheese content in the mixed raw material paste is greater than 60%.

10. The cheese cake according to claim 7, characterized in that: The mixed raw material paste in step P3 of making the cheese cake is baked for 40-50 minutes at an upper and lower heating temperatures of 180° C., cooled at room temperature for 90 minutes, and then placed in a -8 to -18° C. ultraviolet cold storage for freezing for 2-4 hours, taken out and cut into pieces, and finally the cheese cake is obtained.

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