CN106665763A

CN106665763A - Optimized production method of soybean cheese cake

Info

Publication number: CN106665763A
Application number: CN201610398578.6A
Authority: CN
Inventors: 周茂伟
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-06-01
Filing date: 2016-06-01
Publication date: 2017-05-17

Abstract

An optimized production method of a soybean cheese cake comprises the steps that (a) certain parts of weight of soybean protein, fat and water are mixed uniformly; (b) fat particles in the mixture are refined, so a soybean protein milky solution is formed; (c) the soybean protein milky solution is heated; (d) ingredients such as edible glue, edible acid and seasonings are added into the heated milky solution; (e) the milky solution is homogenized and made into a basic mixture of the soybean cheese cake; (f) the soybean cheese cake basic mixture and other auxiliary materials are made into a soybean cheese cake main body; and (g) the soybean cheese cake main body is placed on a cake base and made into a product similar to a cheese cake. By the method provided by the invention, existing cheese cakes can be made through traditional soybean protein processing; implementation is easy; the taste and texture can be improved sufficiently; various flavors can be adjusted; and the method is applicable to production of the soybean cheese cake.

Description

A kind of soybean cheese cake production method of optimization

Technical field

The present invention relates to cake processing method field, and in particular to a kind of soybean cheese egg of optimization Cake production method.

Background technology

In recent years with the continuous lifting of present scientific and technological level, people are for the pursuit of living standard Also more and more higher, and globalize also among day by day penetrating into, the every aspect such as clothing, food, lodging and transportion -- basic necessities of life is equal Received by people in country variant area.

It is also easily to be received by people especially for cooking culture, cheese is used as non-China Traditional food materials, but, now increasing youngster also extremely likes cheese.Cheese egg Cake.With spongecake, send skin etc. as bottom base, the cheese mixture after processing poured into above, Through baking, the product of decoration.Product includes american-type cheese cake, Yoghourt cheese cake Deng.Cheese class cake list from material, processing technology and mouthfeel compared with other several cakes slightly Have difference, this kind of cake between cake and dessert, because being increasingly concerned by people.

But the raw material required for present cheese is costly, traditional cheese cake generally makes It is funeral broker's oil or other vegetable oil, flour, sugar, egg and sweet cream with buttercream, butter It is a kind of multiplex food made by the bean milk of heat of solidification Deng bean curd, but this bearing mode, The traditional Chinese dietary habit of the stasis of blood is not corresponded, it is difficult to further genralrlization.The bean curd picture sea in culinary art Silk floss equally absorbs the taste from other compositions.Have four kinds of different types of bean curd because robustness, Structure and nutritive value and differ from one another.Particularly strong bean curd water content is few, and shape keeps Must get well, even if it is thinly sliced the fried shape for also having and remaining intact.Hard bean curd is not so good as ultrahard Bean curd like that to close, but it thinly slice it is fried it can also keep good shape.

The content of the invention

For the deficiencies in the prior art, the invention provides a kind of soybean cheese cake life of optimization Product method, solving existing cheese cake can be processed using traditional soybean protein, symbol Close the dietary habit of compatriots.

To realize object above, the present invention is achieved by the following technical programs：

A kind of soybean cheese cake production method for producing optimization as claimed in claim 1, its It is characterised by that step is：A () is by weight by the uniform mixing of soybean protein, fat and water；(b) Micronization processes are carried out to the lipochondrion in the mixture and soy protein emulsion is formed；Semen sojae atricolor Protein emulsifying liquid is optimized using heating means, and emulsion blends will be heated at 63-74 DEG C Few 2-3 minutes；(c) heating soy protein emulsion；It is at 65-90 DEG C that heating temperature range is required Lower heating about 5-60 minutes；Edible glue, food acids, seasoning are added in (d) emulsion after the heating Product component；E () homogenizing emulsion makes the basic mixture of soybean cheese cake；F () is Semen sojae atricolor milk Cheese cake basic mixture and other adjuvants such as flour, starch and flavoring agent mix, and make Semen sojae atricolor Cheese cake main body；G soybean cheese cake main body is placed on cake base and forms soybean cheese by () Cake entirety, then toasts under the conditions of certain temperature and time, makes the product of cheese cake Product.

Preferably, to toast its condition be heating and temperature control scope at 220-270 DEG C, the persistent period Scope is in 30-80 minutes.

Preferably, preferred heating and temperature control scope is toasted at 160-260 DEG C, preferred baking continues In 30-60 point, the product after baking is preserved after cooling time range at 2-5 DEG C of low temperature.

The invention provides a kind of soybean cheese cake production method of optimization, the soybean cheese of the present invention Cake makes that mouthfeel is of good quality, battalion of Semen sojae atricolor without cheese and without cholesterol as primary raw material The advantages of supporting abundant, and agriculturally also easily obtaining, it is adapted in food service industry on cake production Promote the use of, meet the dietary habit characteristic of compatriots, tasty mouthfeel is easy to promote.It is produced Method simple practical, easily implements, and can fully improve mouthfeel and quality, and adjusts various local flavors, It is adapted to production soybean cheese cake.

Specific embodiment

To make purpose, technical scheme and the advantage of the embodiment of the present invention clearer, below will knot Embodiments of the invention are closed, the technical scheme in the embodiment of the present invention is carried out clearly and completely Description.Based on the embodiment in the present invention, those of ordinary skill in the art are not making creation Property work under the premise of the every other embodiment that obtained, belong to the scope of protection of the invention.

Embodiment 1：

The present embodiment provides a kind of soybean cheese cake for producing optimization as claimed in claim 1 Production method, it is characterised in that step is：A () is by weight by soybean protein, fat and water Uniform mixing；B () carries out micronization processes and forms soybean protein to the lipochondrion in the mixture Emulsion；(c) heating soy protein emulsion；In (d) emulsion after the heating add edible glue, Food acids, dressing ingredients；E () homogenizing emulsion makes the basic mixture of soybean cheese cake； F () mixes soybean cheese cake basic mixture and other adjuvants such as flour, starch and flavoring agent Close, make soybean cheese cake main body；G () is placed in soybean cheese cake main body on cake base Soybean cheese cake entirety is formed, is then toasted under the conditions of certain temperature and time, made The product of similar cheese cake.

Soybean protein emulsion is optimized using heating means, and emulsion blends will be at 63-74 DEG C Lower heating at least 2-3 minutes.

Heating preferred range requires it is that about 5-60 minutes are heated at 65-90 DEG C.

Toast its condition for heating and temperature control scope at 220-270 DEG C, duration ranges are in 30-80 Minute.

Embodiment 2：

The mass ratio of soybean protein, fat and water is 0.1:0.3:10.

Mixing apparatus are that using two-stage homogenizer, first order homogenization pressure is at least 3000psi, second Level at least 200psi.

Preferred heating and temperature control scope is toasted at 160-260 DEG C, preferred baking duration ranges exist 30-60 point, the product after baking is preserved after cooling at 2-5 DEG C of low temperature.

Above example only to illustrate technical scheme, rather than a limitation；Although The present invention is described in detail with reference to the foregoing embodiments, one of ordinary skill in the art It should be understood that：It still can modify to the technical scheme described in foregoing embodiments, Or equivalent is carried out to which part technical characteristic；And these modifications or replacement, not Make the spirit and scope of the essence disengaging various embodiments of the present invention technical scheme of appropriate technical solution.

Claims

1. it is a kind of to produce the soybean cheese cake production method for optimizing as claimed in claim 1, its feature It is that step is：A () is by weight by the uniform mixing of soybean protein, fat and water；B () is in the mixture Lipochondrion carry out micronization processes and form soy protein emulsion；Soybean protein emulsion adopts heating side Optimizing, emulsion blends will heat at least 2-3 minutes to method at 63-74 DEG C；(c) heating soy protein breast Shape liquid；It is that about 5-60 minutes are heated at 65-90 DEG C that heating temperature range is required；(d) emulsion after the heating Middle addition edible glue, food acids, dressing ingredients；E () homogenizing emulsion makes the basis of soybean cheese cake Mixture；F () mixes soybean cheese cake basic mixture and other adjuvants such as flour, starch and flavoring agent, Make soybean cheese cake main body；G soybean cheese cake main body is placed on cake base and forms soybean cheese by () Cake entirety, then toasts under the conditions of certain temperature and time, makes the product of cheese cake.

2. the soybean cheese cake production method for optimizing as claimed in claim 1, it is characterised in that baking Its condition is heating and temperature control scope at 220-270 DEG C, and duration ranges are in 30-80 minutes.

3. the soybean cheese cake production method for optimizing as claimed in claim 1, it is characterised in that baking It is preferred that heating and temperature control scope is at 160-260 DEG C, preferred baking duration ranges are toasted at 30-60 point Product afterwards is preserved after cooling at 2-5 DEG C of low temperature.