CN104094995A - Cheese cake premixing liquid, processing method thereof and application of cheese cake premixing liquid - Google Patents
Cheese cake premixing liquid, processing method thereof and application of cheese cake premixing liquid Download PDFInfo
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Abstract
The invention relates to cheese cake premixing liquid, a processing method thereof and application of the cheese cake premixing liquid. The processing method for processing the cheese cake premixing liquid comprises the following steps of (1) performing spray drying to obtain cheese powder; (2) adding water in the cheese powder and uniformly blending the cheese powder; (3) performing primary swelling; (4) adjusting pH; (5) performing secondary swelling; (6) performing cooling and gelatinization; (7) performing burdening; (8) performing stirring and homogenizing; and (9) performing sterilizing and cooling. The processing method also optionally comprises the following steps of (10) performing filling; and (11) performing quick-freezing and refrigeration. The cheese cake premixing liquid has high using universality and convenience; and the various processed foods such as cakes have good flavor, high quality and attractive appearance, so that the cheese cake premixing liquid can be applied to the technical field of the dairy product processing industry and baking processing, and has high industrial potential and economic promotional value.
Description
Technical field
The present invention relates to the prefabricated material of a kind of food, relate more particularly to a kind of cheese cake premixed liquid and preparation method thereof and application, belong to dairy products processing and cure processing technique field.
Background technology
At present, curing industry, generally using premixed powder, the slurry wherein using in this field is mainly to use as fillings, and still less as the premixed liquid of the prefabricated effect of cake.
To this, people have carried out a large amount of research, have developed some cake pre-compositions, for example:
CN1323530 discloses a kind of sponge cake premix compositions, the premix compositions that said composition is made up of Main Ingredients and Appearance grain dust, wherein add the batter that heat setting solidity albumen obtains, can be by making sponge cake with the modulation of electronics microwave-oven-heating, the grain dust of this premix compositions is starch and alphalysed starch.
And in dairy products and baked product, cheese cake is one of them important kind, its market share is large, of a great variety, taste is good, thereby is subject to liking and welcoming of consumers in general.The purposes of cheese in food is to give the distinctive quality of food and distinctive cheese's local flavor, and at present, the primary raw material of cheese cake is former cheese, and in former cheese taking cream cheese as main, it has occupied the overwhelming majority of current cheese cake.
But another aspect, due to the difference of chronic dietary custom, culture, and cause cheese both domestic and external source, kind veriety etc., all gap is larger: abroad, because cheese originates abundant, thereby can make according to different customer demands the cheese cake of different taste, the abundant of cheese source makes at all without making and use cheese cake premixed liquid.But at home,, situation is completely different, due to the milk source deficiency of China, cheese needs import substantially, but the problem of bringing is thus the storing inconvenience due to former cheese, thereby cause occurring the change of local flavor in transporting procedures, thereby bring great inconvenience to the exploitation of cheese's confectionary of China.For this defect, people have developed the dry cheese's powder of spray from former cheese, because the dry cheese's powder storing of spray is convenient, use flexibility ratio high, with and local flavor and basic chemical composition be in close proximity to former cheese, thereby being subject to downstream user's welcome, is also important form and the selection of current cheese's transport and consumption.
At present, the research that uses cheese's powder to make cake rarely has report, although CN103229809A discloses the fragrant cheese cake of a kind of bright-colored leaf, it is to be made by the raw material of following weight parts: flour 60-70, the egg 50-60 that shells, white granulated sugar 50-60, cream 15-20, baking powder 1.3-2.5, cheese's powder 15-20, butter 8-12, the compound freeze-dried powder 8-10 of fruits and vegetables, compound Chinese medicine powder 7-9, frying coarse rice powder 5-7, frying buckwheat 2-4, frying bright-colored leaf powder 1-2 and water are appropriate.The cake mouthfeel sweet-smelling obtaining, has the fragrance of bright-colored leaf uniqueness, and its compound Chinese medicine powder compatibility is reasonable, has effect of health care.
But up to now, the research that cheese's powder is made into cake premixed liquid does not have report yet, reason is that the plastid formation of cheese's powder exists certain difficulty.Therefore, the plastid of solution cheese powder becomes the key point that cheese's powder is made for cheese cake.
As mentioned above, although in prior art, disclose the cake that comprises cheese with and preparation method thereof, but how directly to use cheese's powder and cheese's powder is made to cake pre-composition, thereby the pretreatment of cheese's powder is just completed in the time making slurry, this not only has great convenience, generalization is good, and cheese's powder is had to important value and realistic meaning at the application and the convenient operation that cure in industry, and this is also at present important development direction in this field and focus.
Summary of the invention
In view of this, for with cheese's powder but not former cheese makes cake, and solve the complexity that cheese uses, the inventor for how making cheese cake premixed liquid conducts in-depth research, paying after a large amount of creative works, thereby completing the present invention.
The present invention relates generally to three aspects, in particular to a kind of cheese cake premixed liquid and preparation method thereof and application.
First aspect, the present invention relates to a kind of preparation method of cheese cake premixed liquid, and described method comprises the steps:
(1) the dry cheese's powder that obtains of spraying;
(2) add water and mix well;
(3) once swelling;
(4) regulate pH;
(5) secondary is swelling;
(6) cooling gelation;
(7) batching;
(8) stir homogeneous;
(9) sterilization is cooling;
And, optionally also can comprise following subsequent step:
(10) filling;
(11) quick freezing and cold preserving.
In the preparation method of a kind of cheese cake premixed liquid of the present invention, described step (1) is specially: cheese is sprayed dry, thereby obtain cheese's powder.This spraying drying process is known in those skilled in the art, for example, can use conventional spray-drying installation and implement, and this is no longer going to repeat them.
In the preparation method of a kind of cheese cake premixed liquid of the present invention, described step (2) is specially: cheese's powder that step (1) is obtained mixes, mixes well with water, obtains mixing well thing.Wherein, the mass ratio of cheese's powder and water is 1:2-4, for example, can be 1:2,1:3 or 1:4.
In the preparation method of a kind of cheese cake premixed liquid of the present invention, described step (3) is specially: the thing of mixing well that step (2) is obtained heats, and cheese's powder is occurred swelling, obtains once swelling thing.
Wherein, the temperature that described heating should make to mix well thing is 50-60 DEG C, for example, can be 50 DEG C, 52 DEG C, 54 DEG C, 56 DEG C, 58 DEG C or 60 DEG C, is preferably 52-56 DEG C, most preferably is 55 DEG C.
Wherein, swelling time is 30-60 minute, for example, can be 30 minutes, 40 minutes, 50 minutes or 60 minutes.
In the preparation method of a kind of cheese cake premixed liquid of the present invention, described step (4) is specially: the once pH to 7.5-8 of swelling thing of regulating step (3) gained, for example, can be 7.5,7.6,7.7,7.8,7.9 or 8.For example can be by adding edibility acid-base modifier to carry out this pH adjusting as face alkali etc., those skilled in the art can carry out suitable selection.
In the preparation method of a kind of cheese cake premixed liquid of the present invention, described step (5) is specially: regulating after pH, continuing to heat at a certain temperature 90-180 minute, obtaining the swelling thing of secondary.
Wherein, described " uniform temperature " is 50-60 DEG C, for example, can be 50 DEG C, 52 DEG C, 54 DEG C, 56 DEG C, 58 DEG C or 60 DEG C,
Wherein, heating 90-180 minute, for example, can be 90 minutes, 110 minutes, 130 minutes, 150 minutes, 170 minutes or 180 minutes.
In the preparation method of a kind of cheese cake premixed liquid of the present invention, described step (6) is specially: the swelling thing of secondary of step (5) gained is cooled to 10-15 DEG C, for example can be 10 DEG C, 11 DEG C, 12 DEG C, 13 DEG C, 14 DEG C or 15 DEG C, thereby obtain cheese's gel structure thing.
In the preparation method of a kind of cheese cake premixed liquid of the present invention, described step (7) is specially: cheese's gel structure thing that step (6) is obtained coordinates with yolk, butter, milk powder, mixes, and is prepared burden.
Wherein, the mass ratio of cheese's gel structure thing, yolk, butter, milk powder is 2-4:1:1:1-3, for example, can be 2:1:1:1,2:1:1:2,2:1:1:3,3:1:1:1,3:1:1:2,3:1:1:3,4:1:1:1,4:1:1:2 or 4:1:1:3.
Wherein, yolk can be egg yolk, and milk powder can be commercially available dried milk powder, and this is not particularly limited, and those skilled in the art can carry out suitable selection as required, for example, can determine according to price, the quality etc. of made cake.
In the preparation method of a kind of cheese cake premixed liquid of the present invention, described step (8) is specially: step (7) gained batching is stirred under certain pressure, it is homogenized.
Wherein, described pressure is 8-12MPa, for example, can be 8MPa, 9MPa, 10MPa, 11MPa or 12MPa.
In the preparation method of a kind of cheese cake premixed liquid of the present invention, described step (9) is specially: it is cooling that the product that step (8) is homogenized carries out sterilization, obtains cheese cake premixed liquid.
Wherein, sterilization is carried out at 60-80 DEG C, for example, can be 60 DEG C, 70 DEG C or 80 DEG C; Sterilizing time is 4-8 minute, for example, can be 4 minutes, 6 minutes or 8 minutes.
Wherein, after sterilization finishes, be cooled to 8-12 DEG C, for example, can be 8 DEG C, 10 DEG C or 12 DEG C.
The described cheese cake premixed liquid obtaining can directly use, or for the ease of transport, use later, also can be carried out further subsequent treatment, as filling in (10) and (11) quick freezing and cold preserving.
In the preparation method of a kind of cheese cake premixed liquid of the present invention, described step (10) is specially: the cheese cake premixed liquid that step (9) is obtained carries out filling, and the weight that for example can be 2-5kg seals filling.
In the preparation method of a kind of cheese cake premixed liquid of the present invention, described step (11) is specially: by the freezing 60-80 hour at-30～-40 DEG C of the cheese cake premixed liquid after filling step (10), and refrigerate at-15～-20 DEG C.
Second aspect, the present invention relates to a kind of cheese cake premixed liquid obtaining by above-mentioned preparation method, this cheese cake premixed liquid is in the time being used for making cake, can there is good local flavor, quality and outward appearance, store simultaneously, transport, use etc. is all very convenient, simplified cake preparation process, plain cake fan also can do it yourself to make, and need not carry out professional training and/or study, there is very large promotion potential.
The 3rd aspect, the present invention relates to the application (be also purposes) of described cheese cake premixed liquid in food industry, especially at bakery as the application in cake etc.
As mentioned above, the invention provides a kind of cheese cake premixed liquid and its preparation method and application, compared with prior art, the present invention has obtained following advantage:
1,, taking the dry cheese's powder obtaining of spraying as initial raw material, avoided the change of the local flavor that cheese causes in import process, thereby there is more pure cheese's taste.
2,, through suitable PROCESS FOR TREATMENT, for example once swelling and secondary is swelling etc., has obtained having the cheese cake premixed liquid of excellent flavor, and has ensured the excellent quality of final products.
Detailed description of the invention
Below by specific embodiment, the present invention is described in detail; but the purposes of these exemplary embodiments and object are only used for exemplifying the present invention; not real protection scope of the present invention is formed to any type of any restriction, more non-protection scope of the present invention is confined to this.
Embodiment 1
(1) cheese the is sprayed dry cheese's powder that obtains.
(2) take 100g cheese's powder, add 200g water to mix, mix well, obtain mixing well thing.
(3) will mix well thing and heat, and until temperature is 55 DEG C, cheese's powder be occurred swelling, swelling time is 30 minutes, obtains once swelling thing.
(4) regulate the once pH of swelling thing of gained, be 7.5.
(5) regulated after pH, continued at 50 DEG C, to heat 90 minutes, obtained the swelling thing of secondary.
(6) swelling the secondary of gained thing is cooled to 10 DEG C, thereby obtains cheese's gel structure thing.
(7) batching cheese's gel structure thing of gained is coordinated with yolk, butter, milk powder, mix, prepared burden.Wherein the mass ratio of cheese's gel structure thing, yolk, butter, milk powder is 2:1:1:1.
(8) gained batching is stirred under 10MPa, until it homogenizes.
(9) by the product sterilization 8 minutes at 60 DEG C that homogenizes of gained, and be cooled to 8 DEG C, thereby obtain cheese cake premixed liquid, by its called after ZS1, can directly use.
And in order to use or to be convenient to transport later, the cheese cake premixed liquid that also step (9) can be obtained carries out following subsequent step:
(10) be filled in the container of 3kg dress.
(11) then at-30 DEG C freezing 60 hours, then at-15 DEG C, refrigerate.
Embodiment 2
(1) cheese the is sprayed dry cheese's powder that obtains.
(2) take 100g cheese's powder, add 300g water to mix, mix well, obtain mixing well thing.
(3) will mix well thing and heat, and until temperature is 55 DEG C, cheese's powder be occurred swelling, swelling time is 40 minutes, obtains once swelling thing.
(4) regulate the once pH of swelling thing of gained, be 7.7.
(5) regulated after pH, continued at 55 DEG C, to heat 120 minutes, obtained the swelling thing of secondary.
(6) swelling the secondary of gained thing is cooled to 12 DEG C, thereby obtains cheese's gel structure thing.
(7) batching cheese's gel structure thing of gained is coordinated with yolk, butter, milk powder, mix, prepared burden.Wherein the mass ratio of cheese's gel structure thing, yolk, butter, milk powder is 3:1:1:2.
(8) gained batching is stirred under 10MPa, until it homogenizes.
(9) by the product sterilization 6 minutes at 70 DEG C that homogenizes of gained, and be cooled to 10 DEG C, thereby obtain cheese cake premixed liquid, by its called after ZS2, can directly use.
And in order to use or to be convenient to transport later, the cheese cake premixed liquid that also step (9) can be obtained carries out following subsequent step:
(10) be filled in the container of 5kg dress.
(11) then at-35 DEG C freezing 70 hours, then at-17 DEG C, refrigerate.
Embodiment 3
(1) cheese the is sprayed dry cheese's powder that obtains.
(2) take 100g cheese's powder, add 400g water to mix, mix well, obtain mixing well thing.
(3) will mix well thing and heat, and until temperature is 55 DEG C, cheese's powder be occurred swelling, swelling time is 60 minutes, obtains once swelling thing.
(4) regulate the once pH of swelling thing of gained, be 7.9.
(5) regulated after pH, continued at 60 DEG C, to heat 160 minutes, obtained the swelling thing of secondary.
(6) swelling the secondary of gained thing is cooled to 15 DEG C, thereby obtains cheese's gel structure thing.
(7) batching cheese's gel structure thing of gained is coordinated with yolk, butter, milk powder, mix, prepared burden.Wherein the mass ratio of cheese's gel structure thing, yolk, butter, milk powder is 2:1:1:3.
(8) gained batching is stirred under 10MPa, until it homogenizes.
(9) by the product sterilization 4 minutes at 80 DEG C that homogenizes of gained, and be cooled to 8 DEG C, thereby obtain cheese cake premixed liquid, by its called after ZS3, can directly use.
And in order to use or to be convenient to transport later, the cheese cake premixed liquid that also step (9) can be obtained carries out following subsequent step:
(10) be filled in the container of 5kg dress.
(11) then at-40 DEG C freezing 60 hours, then at-20 DEG C, refrigerate.
Embodiment 4
(1) cheese the is sprayed dry cheese's powder that obtains.
(2) take 100g cheese's powder, add 250g water to mix, mix well, obtain mixing well thing.
(3) will mix well thing and heat, and until temperature is 55 DEG C, cheese's powder be occurred swelling, swelling time is 50 minutes, obtains once swelling thing.
(4) regulate the once pH of swelling thing of gained, be 8.0.
(5) regulated after pH, continued at 50 DEG C, to heat 180 minutes, obtained the swelling thing of secondary.
(6) swelling the secondary of gained thing is cooled to 10 DEG C, thereby obtains cheese's gel structure thing.
(7) batching cheese's gel structure thing of gained is coordinated with yolk, butter, milk powder, mix, prepared burden.Wherein the mass ratio of cheese's gel structure thing, yolk, butter, milk powder is 4:1:1:2.
(8) gained batching is stirred under 10MPa, until it homogenizes.
(9) by the product sterilization 7 minutes at 70 DEG C that homogenizes of gained, and be cooled to 10 DEG C, thereby obtain cheese cake premixed liquid, by its called after ZS4, can directly use.
And in order to use or to be convenient to transport later, the cheese cake premixed liquid that also step (9) can be obtained carries out following subsequent step:
(10) be filled in the container of 5kg dress.
(11) then at-35 DEG C freezing 75 hours, then at-15 DEG C, refrigerate.
Embodiment 5-8
Except adopting in step (3) following swelling temperature, respectively to have implemented embodiment 5-8 with the same way of embodiment 1-4, gained cheese cake premixed liquid is called after ZS5-ZS8 respectively, and its corresponding relation is as shown in the table:
Embodiment 9-12
Except adopting following homogenizing pressure in step (8), respectively to have implemented embodiment 9-12 with the same way of embodiment 1-4, gained cheese cake premixed liquid is called after ZS9-ZS12 respectively, and its corresponding relation is as shown in the table:
Comparative example 1-4
Except adopting in step (2) the quality of following cheese's powder and water, respectively to have implemented comparative example 1-4 with the same way of embodiment 1-4, gained cheese cake premixed liquid is called after D1-D4 respectively, and its corresponding relation is as shown in the table:
Comparative example 5-20
In step (3), adopt respectively 40 DEG C, 45 DEG C, 65 DEG C and 70 DEG C, respectively to have implemented comparative example 5-20 with the same way of embodiment 1-4, gained cheese cake premixed liquid called after D5-D20 in turn, that is:
In step (3), adopt respectively 40 DEG C, 45 DEG C, 65 DEG C and 70 DEG C, implemented comparative example 5-8 in the mode identical with embodiment 1, gained cheese cake premixed liquid called after D5-D8 in turn;
In step (3), adopt respectively 40 DEG C, 45 DEG C, 65 DEG C and 70 DEG C, implemented comparative example 9-12 in the mode identical with embodiment 2, gained cheese cake premixed liquid called after D9-D12 in turn;
In step (3), adopt respectively 40 DEG C, 45 DEG C, 65 DEG C and 70 DEG C, implemented comparative example 13-16 in the mode identical with embodiment 3, gained cheese cake premixed liquid called after D13-D16 in turn;
In step (3), adopt respectively 40 DEG C, 45 DEG C, 65 DEG C and 70 DEG C, implemented comparative example 17-20 in the mode identical with embodiment 4, gained cheese cake premixed liquid called after D17-D20 in turn.
Comparative example 21-24
In step (6), the swelling thing of secondary of step (5) gained is down to following temperature, respectively to have implemented comparative example 21-24 with the same way of embodiment 1-4, gained cheese cake premixed liquid is called after D21-D24 respectively, and its corresponding relation is as shown in the table:
Comparative example 25-28
Except adopting following homogenizing pressure in step (8), respectively to have implemented comparative example 25-28 with the same way of embodiment 1-4, gained cheese cake premixed liquid is called after D25-D28 respectively, and its corresponding relation is as shown in the table:
cake production
The making of cake is carried out according to routine operation, and for example a kind of possible method is specific as follows:
1, open baking box and be preheated to 140 DEG C;
2, cheese cake premixed liquid is thawed to without ice cube state in normal temperature or tepidarium, take 285 weight portions, in water-bath, be heated to while stirring 60-70 DEG C, add while hot 38 weight portion weak strength flours, be stirred to smooth without particle;
3,83 weight portion protein liquids (for example Egg-white) are mixed with 55 weight portion sugar, beat at a slow speed to occurring after even flake bubble, transfer quick whipping to albumen to and occur lines clearly, transfer again deep low gear to and stir 2min, the state of final protein is gloss exquisiteness, mentioning egg-whisk can fall by nature, the state that the lines of drippage albumen can not disappear at once;
4, the mixture of step 3 is poured in the mixture of step 2, stirred with rubber squeegee, in whipping process, note excessively drawing circle and stir in order to avoid albumen froth breaking;
5, the about 3cm that adds water in baking tray is high, 6 cun of solid prior oilings of bed die, pour slurry in mould into, and water proof is baked about 40min, in roasting process, to note opening oven door or exhaust valve appropriateness and dispel the heat and remain to end in the time that cake just swells, avoid cake surface to ftracture.Bake to cake surface and evenly paint, with toothpick insertion cake inside, above toothpick, be not stained with cake, illustrate that baking completes;
The cake internal structure of 6, just having baked is more fragile, wait cooling a little after the demoulding again, refrigeration after taste better.
quality estimating
The organoleptic quality assessment of obtained cake mainly comprises local flavor (fragrance, mouthfeel etc.), quality (as mellowness etc.), outward appearance (color, shape etc.).
Appraiser is made up of the technical staff in the field of curing, and quantity is 30 people, and each assessment is independent scoring separately, and makes even and divide equally.
(1), to adopt with the former cheese of the weight such as cheese's powder in cheese cake premixed liquid (be that other composition is all identical to control group, namely only use the homogeneous mixture of former cheese, yolk, butter and the milk powder of identical weight ratio directly to carry out cake production, and do not carry out of the present invention as the method processing).
Assessment result is as shown in table 1 below, and wherein all evaluation indexes all adopt 5 points of systems of full marks, and control group cake is all set as to 4 points.
The Product evaluation of table 1. different component gained cake
From upper table 1:
1, in the time adopting cheese cake premixed liquid of the present invention, the various organoleptic indicators of final prepared cake all will significantly be better than using the prepared cake of former cheese.
2, when the swelling temperature in step (3) is 50-60 DEG C, all can obtain good effect, but 55 DEG C be optimum temperature, in the time being 50 DEG C or 60 DEG C, organoleptic indicator declines to some extent.
3, when the pressure that homogenizes in step (8) is 8-12MPa, all can obtain good effect, but organoleptic indicator reaches optimum when the 10MPa, and in the time being 8MPa or 12MPa, organoleptic indicator declines to some extent.
(2), when the cheese cake premixed liquid adopting in above-mentioned comparative example, organoleptic indicator's result is as shown in table 2 below, same all evaluation indexes all adopt 5 points of systems of full marks, and control group cake is all set as to 4 points.
The Product evaluation of table 2. different component gained cake
From upper table 2:
1, in the time that the mass ratio of the cheese's powder in step (1) and water is not within the scope of 1:2-4, will cause all organoleptic indicators to decrease.
2, in the time that the swelling temperature in step (3) is not within the scope of 50-60 DEG C, cause all organoleptic indicators to have significantly and reduced, even to be worse than the control group that only uses former cheese.This has proved that swelling temperature has the impact of highly significant for final product sensory performance.
3, in the time that the cooling gelling temperature in step (6) is not within the scope of 10-15 DEG C, cause all organoleptic indicators to have significantly and reduced, even to be worse than the control group that only uses former cheese.This has proved that cooling gelling temperature has the impact of highly significant for final product sensory performance.
4, when the pressure that homogenizes in step (8) is during lower than 8MPa or higher than 12MPa, all will reduce significantly the organoleptic indicator of product, even will be worse than the control group that only uses former cheese.This pressure that proved to homogenize has the impact of highly significant equally for final product sensory performance.
(3), the cake sensory evaluation after strengthening cheese taste: the former cheese's consumption in control group is increased to 10%, increase by 10% by same the consumption of cheese's powder in the step (2) in all the present invention embodiment, the cake sense organ of investigating after strengthening cheese taste with this changes, and result is as shown in table 3 below.
Table 3. is strengthened the Product evaluation of gained cake after cheese
From upper table 3, after strengthening cheese, the quality of control group and outward appearance decline on the contrary to some extent, and by the cake obtaining after ZS1-ZS4 of the present invention strengthening cheese, in local flavor, quality with there has been in appearance further improvement.
The purposes that should be appreciated that these embodiment only limits the scope of the invention for the present invention being described but not being intended to.In addition; also should understand; after having read technology contents of the present invention, those skilled in the art can make various changes, amendment and/or modification to the present invention, within these all equivalent form of values fall within the protection domain that the application's appended claims limits equally.
Claims (4)
1. a preparation method for cheese cake premixed liquid, described method comprises the steps:
(1) the dry cheese's powder that obtains of spraying;
(2) add water and mix well;
(3) once swelling;
(4) regulate pH;
(5) secondary is swelling;
(6) cooling gelation;
(7) batching;
(8) stir homogeneous;
(9) sterilization is cooling;
And, optionally also can comprise following subsequent step:
(10) filling;
(11) quick freezing and cold preserving.
2. preparation method as claimed in claim 1, is characterized in that: described step (2) is specially: cheese's powder that step (1) is obtained mixes, mixes well with water, obtains mixing well thing; Wherein, the mass ratio of cheese's powder and water is 1:2-4, and described step (3) is specially: the thing of mixing well that step (2) is obtained heats, and cheese's powder is occurred swelling, obtains once swelling thing; Wherein, should to make to mix well the temperature of thing be 50-60 DEG C in described heating; Swelling time is 30-60 minute, described step (4) is specially: the once pH to 7.5-8 of swelling thing of regulating step (3) gained, described step (5) is specially: regulating after pH, continue to heat at a certain temperature 90-180 minute, obtain the swelling thing of secondary; Wherein, described " uniform temperature " is 50-60 DEG C, described step (6) is specially: the swelling thing of secondary of step (5) gained is cooled to 10-15 DEG C, described step (7) is specially: cheese's gel structure thing that step (6) is obtained coordinates with yolk, butter, milk powder, mix, prepared burden; Wherein, the mass ratio of cheese's gel structure thing, yolk, butter, milk powder is 2-4:1:1:1-3, and described step (8) is specially: step (7) gained batching is stirred under certain pressure, it is homogenized; Wherein, described pressure is 8-12MPa.
3. the cheese cake premixed liquid obtaining by the claims 1-2 any one preparation method.
4. the application of the cheese cake premixed liquid that the claims 1-3 any one preparation method obtains in food industry.
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| CN112205444A (en) * | 2020-10-09 | 2021-01-12 | 北京工商大学 | Preparation method of lotus seed red skin cake |
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| CN110150356A (en) * | 2018-04-08 | 2019-08-23 | 苏州欧福蛋业股份有限公司 | A kind of preparation method of cheese's flavor stream heart Egg Tarts |
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| CN1767767A (en) * | 2002-08-26 | 2006-05-03 | 方塔拉合作集团有限公司 | Pre-mix formulations comprising ingredients for dairy products |
| FR2958833A1 (en) * | 2008-06-02 | 2011-10-21 | Regime Dukan | CEREAL FOOD PREPAREDNESS, MAINLY OATMEAL, FOR THE INDUSTRIAL MANUFACTURE OF FOOD PRODUCTS |
| CN103636698A (en) * | 2013-11-11 | 2014-03-19 | 高晶晶 | Premixed type cake flour and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112205444A (en) * | 2020-10-09 | 2021-01-12 | 北京工商大学 | Preparation method of lotus seed red skin cake |
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