CN111685150B - Preparation method of light cheese cake - Google Patents
Preparation method of light cheese cake Download PDFInfo
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- CN111685150B CN111685150B CN202010639857.3A CN202010639857A CN111685150B CN 111685150 B CN111685150 B CN 111685150B CN 202010639857 A CN202010639857 A CN 202010639857A CN 111685150 B CN111685150 B CN 111685150B
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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Abstract
The invention discloses a preparation method of a light cheese cake. The preparation method comprises the following steps: (1) Weighing raw materials according to a formula, and performing microwave heating treatment on the butter to make the butter slightly soft; stirring and mixing the softened butter and cream cheese to obtain a mixture; (2) Adding milk, egg yolk and flour into the mixture obtained in the step (1), and uniformly stirring to obtain egg yolk paste; (3) freezing the yolk paste and storing for later use; (4) Naturally thawing the frozen yolk paste obtained in the step (3), and heating and melting to obtain warm yolk paste; (5) adding sugar into egg white and beating to obtain protein cream; (6) Pouring the warm yolk paste obtained in the step (4) into the egg white cream obtained in the step (5), and uniformly stirring to obtain cake paste; (7) Placing baking pan paper into a mold, then placing raisins and uniformly laying, and then pouring the cake paste obtained in the step (6) into the mold; (8) And (5) putting the mould filled with the cake paste in the step (7) into a preheated oven for baking to obtain the light cheesecake. Compared with the prior art, the frozen yolk paste technology is introduced, the yolk paste which is uniformly stirred and mixed is quickly frozen and stored, and the egg white which is beaten is matched in a storefront, so that the baking and selling can be realized, the time from production to consumers is greatly shortened, and the consumers are guaranteed to enjoy the fresh light cheesecake.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of a light cheese cake.
Background
Modern cakes can be classified into egg paste, milk foam and chiffon according to the combination mode among raw materials; the egg paste is prepared by stirring oil and sugar to obtain emulsion, adding flour into the emulsion, stirring to obtain pasty cake paste, and baking to obtain egg paste cake; the cream foam mainly comprises two basic steps, firstly, eggs and sugar are stirred to obtain emulsion, then the sieved low-gluten flour is added into the emulsion to be uniformly stirred to obtain cream foam cake paste, and finally, the cream foam cake paste is baked to obtain the finished cream foam cake; the chiffon cake is prepared by firstly preparing yolk paste containing yolk, oil (liquid oil), low-gluten flour and water (pure milk), then adding the yolk paste into the protein milk which is frothed by beating egg white and sugar, uniformly stirring to obtain chiffon cake paste, and baking to obtain the finished chiffon cake.
Cheesecake is one kind of chiffon cake, and is generally classified into 3 types of light, medium and heavy cheesecakes according to the addition amount of cream cheese. Among them, light cheesecake is very popular with consumers because of its soft texture, sour, sweet and delicious taste, and slight cheese flavor.
The traditional production method of the light cheesecake is that the light cheesecake baked in batches is cooled and packaged into a finished product which is then transported to a fast food store or retail outlet, the aroma and the nutrition of the cake are lost in the process, and a consumer hardly eats the fresh light cheesecake, thereby directly influencing the sales volume of the cake. Meanwhile, during the storage and transportation of the light cheesecake produced by the traditional method, a series of complex physicochemical changes occur inside the light cheesecake, such as the dryness and the hardening of cake cores and the deterioration of mouthfeel caused by moisture migration and redistribution, starch aging, hydrogen bond formation between starch or between starch and protein and the like; oxidative rancidity of fats and oils, as well as certain bacteria, mold, and other microorganisms, causes deterioration in cake quality, and these changes severely shorten the shelf life of light cheesecake.
Disclosure of Invention
In view of the defects of the prior art, the invention provides a method for making light cheesecake, which introduces a frozen yolk paste technology, quickly freezes and stores the uniformly stirred and mixed yolk paste, and matches with beaten egg white in a storefront, so that the purposes of roasting and selling can be realized, the time from production to consumers is greatly shortened, and the consumers can enjoy the fresh light cheesecake. The light cheesecake does not need to be added with preservative to ensure the quality of the light cheesecake, and can not cause potential damage to consumers; in addition, the transportation cost and the labor cost can be reduced.
The specific scheme is as follows:
a method of preparing a light cheesecake comprising the steps of:
(1) Weighing raw materials according to a formula, and performing microwave heating treatment on the butter to make the butter slightly soft; stirring and mixing the softened butter and cream cheese to obtain a mixture;
(2) Adding milk, egg yolk and flour into the mixture obtained in the step (1), and uniformly stirring to obtain egg yolk paste;
(3) Freezing the yolk paste and storing for later use;
(4) Naturally unfreezing the frozen yolk paste obtained in the step (3), and then heating and melting to obtain warm yolk paste;
(5) Adding sugar into egg white and beating to obtain protein cream;
(6) Pouring the warm yolk paste obtained in the step (4) into the egg white cream obtained in the step (5), and uniformly stirring to obtain cake paste;
(7) Placing baking pan paper into a mold, then placing raisins and uniformly laying, and then pouring the cake paste obtained in the step (6) into the mold;
(8) And (4) putting the mould filled with the cake paste in the step (7) into a preheated oven for baking to obtain the light cheesecake.
Further preferred; the preparation method of the light cheesecake comprises the following steps:
(1) Weighing the raw materials according to the formula, and heating 40-60 parts by weight of butter by microwave to make the butter become slightly soft; adding 80-100 parts by weight of cream cheese, stirring and mixing to be viscous to obtain a mixture;
(2) Adding 30-50 parts by weight of milk, 80-100 parts by weight of egg yolk and 20-30 parts by weight of flour into the mixture obtained in the step (1), and uniformly stirring to obtain egg yolk paste;
(3) Quickly freezing the yolk paste at-35 to-18 ℃ for 20 to 40min, and then storing at-18 to-7 ℃ for later use;
(4) Naturally unfreezing the frozen yolk paste obtained in the step (3) at room temperature, and heating to 35-50 ℃ to obtain warm yolk paste;
(5) Adding 45-65 parts by weight of sugar into 150-200 parts by weight of egg white for beating;
(6) Pouring the warm yolk paste obtained in the step (4) into the egg white cream obtained in the step (5), and uniformly stirring to obtain cake paste;
(7) Laying the anti-sticking baking paper in a mould, then putting 20-40 parts by weight of raisins, uniformly laying, and then pouring the cake paste obtained in the step (6) into the mould;
(8) And (4) putting the mould filled with the cake paste in the step (7) into a preheated oven, and baking for 20-80min at 150-180 ℃ in a water-proof manner.
Preferably, the step (3) is to quickly freeze the yolk paste at-35 ℃ for 20min, and then store the yolk paste at-18 ℃ for later use.
Preferably, the step (4) is to naturally thaw the frozen yolk paste of the step (3) at room temperature and then heat the yolk paste to 45 ℃ to obtain warm yolk paste.
Preferably, the sugar is one or a mixture of two or more of sucrose, maltose, fructose, trehalose, lactose, maltitol and xylitol.
The making method of the light cheesecake of the invention introduces the frozen yolk paste technology, realizes roasting and selling at the present time, and greatly shortens the time from production to consumers, thereby ensuring that the consumers enjoy the fresh light cheesecake. However, the inventor finds that the introduction of the frozen yolk paste technology has the following problems: the gluten network is damaged in the freezing process, so that the air-holding capacity of the thawed egg yolk paste is reduced after the egg yolk paste and the egg white are combined, the prepared cake is small in volume, and the cake is poor in filling power. The possible reasons for this are: during the freezing process, the depolymerization and viscoelasticity degradation of the glutelin macromolecular polymer and the reduction of the hydration of the glutelin and the prolamin are caused, so that the depolymerization of the glutelin and the degradation of the gluten network are caused, and the filling power of the prepared cake is reduced.
The research of the invention finds that in cold days, the red algae extract is rich in algal polysaccharides, can be combined with the proteins in the gluten, reduces the depolymerization of the gluten caused by freezing, reduces the gluten protein network structure, and effectively ensures the gas-holding capacity of the egg yolk paste after being combined with the protein cream after being thawed, thereby improving the specific volume of the light cheese cake and enabling the cake to look more fluffy.
Preferably, the step (2) is to add 30 to 50 parts by weight of milk, 80 to 100 parts by weight of egg yolk, 20 to 30 parts by weight of flour and 0.5 to 1.5 parts by weight of red algae extract into the mixture obtained in the step (1) and uniformly stir the mixture to obtain the egg yolk paste.
The preparation method of the red algae extract comprises the following steps: crushing the dried red algae to 10-50 meshes, adding 10 parts by weight of red algae powder into 40-80 parts by weight of water, treating at the temperature of 101-121 ℃ and under the pressure of 0.13-0.20 MPa for 1-5 h, naturally cooling to room temperature after pressure relief, filtering, adding 160-320 parts by weight of absolute ethyl alcohol, stirring and mixing uniformly, standing at the temperature of 1-7 ℃ for 8-24h, centrifuging at the rpm of 4000-10000 for 3-15 min, taking precipitate, drying in vacuum at the temperature of 40-65 ℃ for 8-24 h, and grinding into powder to obtain the red algae extract.
The invention introduces the frozen yolk paste technology, and simultaneously has the problem that the hardness of the prepared light cheesecake is larger because the frozen yolk paste is combined with the protein cream after being unfrozen. And the possible reasons for this are: starch contained in flour in the cake paste can cause quality deterioration in the freezing process, namely starch retrogradation/aging, so that the mouthfeel of the light cheese cake prepared by mixing the thawed egg yolk paste and the protein cream is reduced, the hardness is increased, and a pudding layer is easy to appear in the cake to influence the quality of the cake. The possible reasons for this are the following two points: in the process of gradual crystallization and nucleation of water molecules caused by formation of ice crystals and recrystallization of the ice, starch particles are subjected to expansion pressure generated by aggregation and aggregation of the ice crystals, so that the starch particles are mechanically damaged, the starch is regenerated/aged, and finally the problems of reduced mouthfeel, larger hardness and pudding layer of the light cheese cake are caused.
On the basis of the above, the invention discovers that the red alga extract and the soluble chitosan are combined to prepare the red alga extract/chitosan quaternary ammonium salt composite powder (gel powder) through further research and improvement on the red alga extract, and the problems of the taste and the hardness of the light cheese cake can be effectively solved. The reason for this may be: the red algae extract/chitosan quaternary ammonium salt composite powder (gel powder) has strong hydrophilicity, can compete with protein and starch for water, binds water in the yolk paste, reduces the water migration speed, inhibits larger ice crystals from being formed in the freezing process, reduces the mechanical damage of the large ice crystals to the starch, and thus effectively solves the problem that the light cheese cake is hardened and has reduced mouthfeel caused by introducing the frozen yolk paste technology.
More preferably, in the step (2), 30-50 parts by weight of milk, 80-100 parts by weight of egg yolk, 20-30 parts by weight of flour and 0.5-1.5 parts by weight of red algae extract/chitosan quaternary ammonium salt composite powder are added into the mixture obtained in the step (1) and stirred uniformly to obtain the egg yolk paste.
The preparation method of the red algae extract/chitosan quaternary ammonium salt composite powder comprises the following steps:
s1, adding a red algae extract into water to prepare a 1.5-4.5 wt% red algae extract water solution; adding chitosan quaternary ammonium salt into water to prepare 3-6 wt% of chitosan quaternary ammonium salt water solution;
s2, dripping 30-60 parts by weight of 1.5-4.5 wt% chitosan quaternary ammonium salt aqueous solution into 30-60 parts by weight of 3-6 wt% red algae extract aqueous solution, stirring and mixing uniformly at 10-35 ℃ and 200-1000 rpm, centrifuging for 3-15 min at 4000-10000 rpm, freeze-drying the precipitate, and grinding into powder to obtain the red algae extract/chitosan quaternary ammonium salt composite powder.
The red algae is one or mixture of two or more of thallus Porphyrae, eucheuma Gelatinosum, herba Hylotelephii Erythrosticti, thallus Gracilariae, and Eucheuma Gelatinosum.
Porphyra, pyropia/Porphyra spp.
Gelidium amansii Lamouroux.
Seaweed, digenea simplex (Wulf.) C.Ag.
Gracilaria lemaneiformis, gracilariopsis lemaneiformis.
Eucheuma, eucheuma muricatum (Gmel.) Web. Van Bos.
The invention also discloses a light cheese cake prepared by the method.
The invention has the beneficial effects that:
compared with the prior art, the frozen yolk paste technology is introduced, the yolk paste which is uniformly stirred and mixed is quickly frozen and stored, and the beaten egg white is matched with the egg white in a storefront, so that the purposes of baking and selling can be realized, the time from production to consumers is greatly shortened, and the consumers can be guaranteed to enjoy the fresh light cheese cakes. The light cheesecake does not need to be added with preservative to ensure the quality of the light cheesecake, and can not cause potential damage to consumers; in addition, the transportation cost and the labor cost can be reduced.
Detailed Description
In order to more clearly describe the technical scheme of the invention, the technical scheme of the invention is further described by combining the specific embodiments as follows:
the raw materials of the following examples were all purchased unless otherwise specified.
French cream cheese, french butter, soft sugar, low-gluten flour, american raisin and soft sugar are all commercially available food-grade products.
The milk used in this example is commercially available bright pure milk.
The yolk and the egg white are obtained by separating commercially available eggs.
The asparagus adopted in the embodiment of the invention is sun-dried asparagus, and is produced in Shandong Tengzhou.
Chitosan quaternary ammonium salt with molecular weight of 69kDa, shanghai-sourced leaf Biotech Co., ltd.
Example 1
A method of preparing a light cheesecake comprising the steps of:
(1) Weighing the raw materials according to the formula; putting 40g of French butter into a microwave bowl, and heating the French butter for 30 seconds in a 1000W microwave oven by high fire to soften the French butter; adding 80g French cream cheese, and stirring in a cutter stirrer at 600rpm for 3min to obtain a viscous mixture;
(2) Adding 30g of milk, 80g of egg yolk and 20g of weak flour into the cutter stirrer in the step (1), and stirring at the rotating speed of 100rpm for 3min to obtain uniform egg yolk paste;
(3) Quickly freezing the yolk paste in a quick freezing cabinet at-35 deg.C for 20min, placing into food fresh-keeping bag, sealing, and storing in a refrigerator at-18 deg.C;
(4) Naturally thawing the frozen yolk paste obtained in the step (3) at room temperature, and heating to 40 ℃ to obtain warm yolk paste;
(5) Adding 45g of soft sugar into 150g of egg white, and beating the mixture to be in a tail shape by using an egg beater to obtain protein cream;
(6) Pouring the warm yolk paste obtained in the step (4) into the egg white cream obtained in the step (5), and uniformly stirring to obtain cake paste;
(7) Spreading the anti-sticking baking paper in a circular mould with the diameter of 18cm, then putting 20g of American raisins, uniformly spreading, and then pouring the cake paste obtained in the step 6) into the mould;
(8) Putting the mould filled with the cake paste in the step (7) into a baking tray, adding 500mL of water into the baking tray, putting into an oven at 160 ℃, and baking for 50min in a waterproof way; and after the baking is finished, naturally cooling to obtain the light cheese cake.
Example 2
A method of preparing a light cheesecake comprising the steps of:
(1) Weighing the raw materials according to the formula; putting 60g of French butter into a microwave bowl, and heating the French butter for 30 seconds in a 1000W microwave oven by high fire to soften the French butter; adding 100g French cream cheese, and stirring in a cutter stirrer at 500rpm for 5min to obtain a viscous mixture;
(2) Adding 50g of milk, 100g of egg yolk and 30g of low-gluten flour into the cutter stirrer in the step (1), and stirring at the rotating speed of 100rpm for 3min to obtain uniform egg yolk paste;
(3) Quickly freezing the yolk paste in a quick freezing cabinet at-35 deg.C for 20min, placing into food fresh-keeping bag, sealing, and storing in a refrigerator at-18 deg.C;
(4) Naturally thawing the frozen yolk paste obtained in the step (3) at room temperature, and heating to 45 ℃ to obtain warm yolk paste;
(5) Adding 65g of soft white sugar into 200g of egg white, and beating the egg white into a tail shape by using an egg beater to obtain protein cream;
(6) Pouring the warm yolk paste obtained in the step (4) into the egg white cream obtained in the step (5), and uniformly stirring to obtain cake paste;
(7) Paving the anti-sticking baking paper in a circular mould with the diameter of 18cm, then putting 40g of American raisins, and uniformly paving, and then pouring the cake paste obtained in the step 6) into the mould;
(8) Putting the mould filled with the cake paste in the step (7) into a baking tray, adding 500mL of water into the baking tray, putting into an oven at 180 ℃, and baking for 30min in a waterproof way; and after the baking is finished, naturally cooling to obtain the light cheese cake.
Example 3
A method of preparing a light cheesecake comprising the steps of:
(1) Weighing the raw materials according to the formula; putting 50g of French butter into a microwave bowl, and heating the French butter for 30 seconds in a 1000W microwave oven by high fire to soften the French butter; adding 90g French cream cheese into the mixture, and stirring in a cutter stirrer at 500rpm for 5min to obtain a viscous mixture;
(2) Adding 40g of milk, 90g of egg yolk and 25g of weak flour into the cutter stirrer in the step (1), and stirring at the rotating speed of 100rpm for 3min to obtain uniform egg yolk paste;
(3) Quickly freezing the yolk paste in a quick freezing cabinet at-35 deg.C for 20min, placing into food fresh-keeping bag, sealing, and storing in a refrigerator at-18 deg.C;
(4) Naturally thawing the frozen yolk paste obtained in the step (3) at room temperature, and heating to 45 ℃ to obtain warm yolk paste;
(5) Adding 50g of soft white sugar into 180g of egg white, and beating the mixture to be in a tail shape by using an egg beater to obtain protein cream;
(6) Pouring the warm yolk paste obtained in the step (4) into the egg white cream obtained in the step (5), and uniformly stirring to obtain cake paste;
(7) Paving the anti-sticking baking paper in a circular mould with the diameter of 18cm, then putting 30g of American raisins, and uniformly paving, and then pouring the cake paste obtained in the step 6) into the mould;
(8) Putting the mould filled with the cake paste in the step (7) into a baking tray, adding 500mL of water into the baking tray, putting into an oven at 160 ℃, and baking for 50min in a waterproof way; and after the baking is finished, naturally cooling to obtain the light cheese cake.
Example 4
A method of preparing a light cheesecake comprising the steps of:
(1) Weighing the raw materials according to the formula; putting 50g of French butter into a microwave bowl, and heating the French butter for 30 seconds in a 1000W microwave oven by high fire to soften the French butter; adding 90g French cream cheese into the mixture, and stirring in a cutter stirrer at 500rpm for 5min to obtain a viscous mixture;
(2) Adding 40g of milk, 90g of egg yolk, 25g of low-gluten flour and 1.1g of red algae extract into the cutter stirrer in the step (1), and stirring at the rotating speed of 100rpm for 3min to obtain uniform egg yolk paste;
(3) Quickly freezing the yolk paste in a quick freezing cabinet at-35 deg.C for 20min, placing into food fresh-keeping bag, sealing, and storing in a refrigerator at-18 deg.C;
(4) Naturally thawing the frozen yolk paste obtained in the step (3) at room temperature, and heating to 45 ℃ to obtain warm yolk paste;
(5) Adding 50g of soft white sugar into 180g of egg white, and beating the mixture to be in a tail shape by using an egg beater to obtain protein cream;
(6) Pouring the warm yolk paste obtained in the step (4) into the egg white cream obtained in the step (5), and uniformly stirring to obtain cake paste;
(7) Paving the anti-sticking baking paper in a circular mould with the diameter of 18cm, then putting 30g of American raisins, and uniformly paving, and then pouring the cake paste obtained in the step 6) into the mould;
(8) Putting the mould filled with the cake paste in the step (7) into a baking tray, adding 500mL of water into the baking tray, putting into an oven at 160 ℃, and baking for 50min in a waterproof way; and after the baking is finished, naturally cooling to obtain the light cheese cake.
The preparation method of the red algae extract comprises the following steps: pulverizing dried Gracilaria lemaneiformis into 20 meshes, adding 10g of Gracilaria lemaneiformis into 50mL of water, treating for 1.5h by using a high-temperature pressure sterilization pot under the conditions of 105 ℃ and 0.15MPa, relieving pressure, naturally cooling to room temperature, filtering by using a 100-mesh screen, adding 200mL of absolute ethyl alcohol, stirring and mixing uniformly, standing for 12h at 4 ℃, centrifuging for 10min at 5000rpm, taking precipitate, drying for 10h under vacuum at 60 ℃, and grinding into powder to obtain the red algae extract.
The making method of the light cheesecake of the invention introduces the frozen yolk paste technology, realizes roasting and selling at the present time, and greatly shortens the time from production to consumers, thereby ensuring that the consumers enjoy the fresh light cheesecake. However, the inventor finds that the introduction of the frozen yolk paste technology has the following problems: the gluten network is destroyed in the freezing process, so that the gas holding capacity of the thawed egg yolk paste is reduced after the egg yolk paste is combined with the egg white cream, the prepared cake is small in volume, and the cake is poor in filling power. The possible reasons for this are: the process of freezing results in depolymerization and deterioration of viscoelasticity of the gluten macromolecule polymer and reduced hydration of gluten and prolamine, resulting in depolymerization of the glutenin and deterioration of the gluten network, and thus a reduction in the filling power of the prepared cake. The research of the invention finds that in cold days, the red algae extract is rich in algal polysaccharides, can be combined with the proteins in the gluten, reduces the depolymerization of the gluten caused by freezing, reduces the gluten protein network structure, and effectively ensures the gas-holding capacity of the egg yolk paste after being combined with the protein cream after being thawed, thereby improving the specific volume of the light cheese cake and enabling the cake to look more fluffy.
Example 5
A method of preparing a light cheesecake comprising the steps of:
(1) Weighing the raw materials according to the formula; putting 50g of French butter into a microwave bowl, and heating the French butter for 30 seconds in a 1000W microwave oven by high fire to soften the French butter; adding 90g French cream cheese into the mixture, and stirring in a cutter stirrer at 500rpm for 5min to obtain a viscous mixture;
(2) Adding 40g of milk, 90g of egg yolk, 25g of low-gluten flour and 1.1g of chitosan quaternary ammonium salt into the cutter stirrer in the step (1), and stirring at the rotating speed of 100rpm for 3min to obtain uniform egg yolk paste;
(3) Quickly freezing the yolk paste in a quick freezing cabinet at-35 deg.C for 20min, placing into food fresh-keeping bag, sealing, and storing in a refrigerator at-18 deg.C;
(4) Naturally thawing the frozen yolk paste obtained in the step (3) at room temperature, and heating to 45 ℃ to obtain warm yolk paste;
(5) Adding 50g of soft white sugar into 180g of egg white, and beating the egg white into a tail shape by using a beater to obtain protein cream;
(6) Pouring the warm yolk paste obtained in the step (4) into the egg white cream obtained in the step (5), and uniformly stirring to obtain cake paste;
(7) Spreading the anti-sticking baking paper in a circular mould with the diameter of 18cm, then putting 30g of American raisins, uniformly spreading, and then pouring the cake paste obtained in the step 6) into the mould;
(8) Putting the mould filled with the cake paste in the step (7) into a baking tray, adding 500mL of water into the baking tray, putting into an oven at 160 ℃, and baking for 50min in a waterproof way; and naturally cooling after baking to obtain the light cheese cake.
Example 6
A method of preparing a light cheesecake comprising the steps of:
(1) Weighing the raw materials according to the formula; putting 50g of French butter into a microwave bowl, and heating the French butter for 30 seconds in a 1000W microwave oven by high fire to soften the French butter; adding 90g French cream cheese into the mixture, and stirring in a cutter stirrer at 500rpm for 5min to obtain a viscous mixture;
(2) Adding 40g of milk, 90g of egg yolk, 25g of low-gluten flour and 1.1g of red algae extract/chitosan quaternary ammonium salt composite powder into the cutter stirrer in the step (1), and stirring at the rotating speed of 100rpm for 3min to obtain uniform egg yolk paste;
(3) Quickly freezing the yolk paste in a quick freezing cabinet at-35 deg.C for 20min, placing into food fresh-keeping bag, sealing, and storing in a refrigerator at-18 deg.C;
(4) Naturally thawing the frozen yolk paste obtained in the step (3) at room temperature, and heating to 45 ℃ to obtain warm yolk paste;
(5) Adding 50g of soft white sugar into 180g of egg white, and beating the egg white into a tail shape by using a beater to obtain protein cream;
(6) Pouring the warm yolk paste obtained in the step (4) into the egg white cream obtained in the step (5), and uniformly stirring to obtain cake paste;
(7) Spreading the anti-sticking baking paper in a circular mould with the diameter of 18cm, then putting 30g of American raisins, uniformly spreading, and then pouring the cake paste obtained in the step 6) into the mould;
(8) Putting the mould filled with the cake paste in the step (7) into a baking tray, adding 500mL of water into the baking tray, putting into an oven at 160 ℃, and baking for 50min in a waterproof way; and naturally cooling after baking to obtain the light cheese cake.
The preparation method of the red algae extract/chitosan quaternary ammonium salt composite powder comprises the following steps:
s1, adding a red algae extract into water to prepare a 3wt% red algae extract water solution; adding chitosan quaternary ammonium salt into water to prepare 5wt% of chitosan quaternary ammonium salt water solution;
s2, dropwise adding 50mL of 5wt% chitosan quaternary ammonium salt aqueous solution to 50mL of 3wt% red algae extract aqueous solution, stirring and mixing uniformly at 25 ℃ and 500rpm, centrifuging for 10min at 5000rpm, freeze-drying the precipitate, and grinding into powder to obtain the red algae extract/chitosan quaternary ammonium salt composite powder.
The preparation method of the red algae extract comprises the following steps: pulverizing dried Gracilaria lemaneiformis into 20 meshes, adding 10g of Gracilaria lemaneiformis into 50mL of water, treating for 1.5h by using a high-temperature pressure sterilization pot under the conditions of 105 ℃ and 0.15MPa, relieving pressure, naturally cooling to room temperature, filtering by using a 100-mesh screen, adding 200mL of absolute ethyl alcohol, stirring and mixing uniformly, standing for 12h at 4 ℃, centrifuging for 10min at 5000rpm, taking precipitate, drying for 10h under vacuum at 60 ℃, and grinding into powder to obtain the red algae extract.
The invention introduces the frozen yolk paste technology, and simultaneously has the problem that the hardness of the prepared light cheesecake is larger because the frozen yolk paste is combined with the protein cream after being unfrozen. And the possible reasons for this are: starch contained in flour in the cake paste can cause quality deterioration in the freezing process, namely starch retrogradation/aging, so that the mouthfeel of the light cheese cake prepared by mixing the thawed egg yolk paste and the protein cream is reduced, the hardness is increased, and a pudding layer is easy to appear in the cake to influence the quality of the cake. The possible reasons for this are the following two: in the process of gradual crystallization and nucleation of water molecules caused by formation of ice crystals and recrystallization of the ice, starch granules bear expansion pressure generated by aggregation and aggregation of ice crystals, so that the starch granules are mechanically damaged, starch is regenerated/aged, and finally the problems of reduced mouthfeel, larger hardness and pudding layer of the light cheese cake are caused.
Test example 1
Sensory evaluation analysis of light cheesecake
100 passers-by are randomly selected to form a sensory evaluation group, evaluation criteria are issued to tasters before tasting, main evaluation indexes comprise appearance, internal structure, elasticity, flexibility and taste, and total scores are calculated, as shown in table 1. The evaluator is fully aware of the sensory evaluation of the cake. The sensory evaluation system of chiffon cakes refers to GB/T24303-2009.
TABLE 1 tasting items and tasting criteria for light cheesecake
TABLE 2 composite sensory Scoring results for light cheesecake
| Examples | Appearance form | Internal structure | Elastic flexibility | Taste of the product | Total score |
| Example 3 | 17 | 25 | 15 | 23 | 80 |
| Example 4 | 18 | 28 | 19 | 26 | 91 |
| Example 5 | 18 | 28 | 18 | 25 | 90 |
| Example 6 | 20 | 28 | 20 | 30 | 96 |
Test example 2
Determination of specific volume of light cheesecake
Measuring the volume of the light cheesecake by a millet arrangement method, filling a 2000mL beaker with millet, fixing the amount of the millet, pouring part of the millet into a measuring cylinder (the volume is larger than that of the cake), placing the light cheesecake in the beaker, filling the beaker with the millet in the measuring cylinder, paying attention to pressing the light cheesecake as little as possible to prevent the light cheesecake from being deformed by pressure, reading the volume of the millet left in the measuring cylinder, and recording as the volume of the light cheesecake; the specific volume of the light cheesecake was calculated by the following formula.
Specific volume (cm) of light cheese cake 3 /g) = volume of light cheesecake (cm) 3 ) Quality of light cheesecake (g)
TABLE 3 specific volume of light cheesecake
| Examples | Specific volume (cm) of light cheesecake 3 /g) |
| Example 3 | 2.85 |
| Example 4 | 3.73 |
| Example 5 | 3.26 |
| Example 6 | 4.51 |
As can be seen from Table 3, the addition of red algae extract to the yolk paste of the present invention can effectively increase the specific volume of the light cheesecake, and the cake prepared by the present invention has higher puffiness. The reason may be that: the red algae extract is rich in combination of algal polysaccharides and gluten in gluten, so that the gluten depolymerization caused by freezing is reduced, the gluten network structure is reduced, and the air holding capacity of the egg yolk paste after being thawed and combined with protein frost is effectively ensured, thereby improving the specific volume of the light cheese cake and enabling the cake to look more fluffy.
Test example 3
Determination of textural characteristics of light cheesecake
The texture properties of the light cheesecake were measured using a texture analyzer. The test parameters are: the probe of p/25 has the speed of 1.0mm/s before measurement, the speed of 2.0mm/s during measurement, the return speed of 1.0mm/s, the compression ratio of 40 percent, the trigger force Auto-5g and the data acquisition speed of 250pps. 10 samples of light cheesecake (sample size 2.5cm x 2.5cm, samples from each cake section) were taken for each group as replicates and the results averaged. Texture analyzer analysis results included hardness, chewiness, springiness, recovery of the light cheesecake. The definition of each index is as follows:
hardness: the maximum peak value is obtained when the food is compressed for the first time, the hardness value of most foods appears at the maximum deformation position, and the stress peak does not appear when some foods are compressed to the maximum deformation position.
Chewiness: it is used only to describe the solid state test specimens and is numerically expressed as the product of tackiness and elasticity. The test samples cannot be both solid and semi-solid, so the chewiness and gumminess cannot be used to describe the texture (physical) characteristics of a particular test sample.
Elasticity: the extent to which the sample can recover after the first compression. The dwell time between the two compression tests is important for the determination of the elasticity, the longer the dwell time, the greater the height of recovery. The elasticity is expressed by the ratio of the recovered height of the sample detected in the second compression to the amount of compression set in the first compression.
Recovery property: the ability of the sample to rebound during the first compression is expressed as the ratio of the elastic energy released by the sample on return during the first compression cycle to the energy consumed by the probe on compression.
The texture characteristics comprise indexes such as hardness, chewiness, adhesiveness, elasticity, recoverability and the like, are important indexes of cake quality, describe texture characteristic parameters relevant to human sensory evaluation, wherein the hardness is extremely and positively correlated with the perceived freshness (p is less than 0.01) of people, is the most important index in the evaluation of baked products, and is the first-choice index of cake texture testing.
The increment of the cake hardness indirectly expresses the aging degree of starch molecules and is inversely related to the cake quality. In short, the hardness of the cake is increased, the taste of the cake is reduced, and the quality of the cake is also reduced. With the same trend as for hardness. The elasticity and the resilience represent the height ratio of the cake which can be recovered after being pressed and deformed, and are positively correlated with the specific volume and the moisture content of the cake.
TABLE 4 hardness and elasticity of light cheesecake
As can be seen from table 4, the frozen yolk paste technology is introduced, and the red algae extract/chitosan quaternary ammonium salt composite powder (gel powder) prepared by combining the red algae extract and the soluble chitosan is introduced into the frozen cake paste, so that the problems of the mouthfeel and hardness of the light cheesecake can be effectively improved. The reason for this may be: the red algae extract/chitosan quaternary ammonium salt composite powder (gel powder) has strong hydrophilicity, can compete with protein and starch for water, binds water in the yolk paste, reduces the water migration speed, inhibits larger ice crystals from being formed in the freezing process, reduces the mechanical damage of the large ice crystals to the starch, and thus effectively solves the problem that the light cheese cake is hardened and has reduced mouthfeel caused by introducing the frozen yolk paste technology.
The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the present teachings without departing from the inventive concepts. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.
Claims (5)
1. A method for preparing a light cheesecake is characterized by comprising the following steps:
(1) Weighing the raw materials according to the formula, and heating 40-60 parts by weight of butter by microwave to make the butter become slightly soft; adding 80-100 parts by weight of cream cheese, stirring and mixing to be viscous to obtain a mixture;
(2) Adding 30-50 parts by weight of milk, 80-100 parts by weight of egg yolk, 20-30 parts by weight of flour and 0.5-1.5 parts by weight of red algae extract/chitosan quaternary ammonium salt composite powder into the mixture obtained in the step (1), and uniformly stirring to obtain egg yolk paste;
(3) Quickly freezing the yolk paste at-35 to-18 ℃ for 20-40min, and then storing at-18 to-7 ℃ for later use;
(4) Naturally thawing the frozen yolk paste obtained in the step (3) at room temperature, and heating to 35-50 ℃ to obtain warm yolk paste;
(5) Adding 45-65 parts by weight of sugar into 150-200 parts by weight of egg white, and beating to obtain protein cream;
(6) Pouring the warm yolk paste obtained in the step (4) into the egg white cream obtained in the step (5), and uniformly stirring to obtain cake paste;
(7) Laying the anti-sticking baking paper in a mould, then putting 20-40 parts by weight of raisins, uniformly laying, and then pouring the cake paste obtained in the step (6) into the mould;
(8) Placing the mould filled with the cake paste in the step (7) into a preheated oven, and baking for 20-80min at 150-180 ℃ in a water-proof manner;
the preparation method of the red algae extract/chitosan quaternary ammonium salt composite powder comprises the following steps:
s1, adding a red algae extract into water to prepare a 1.5 to 4.5wt% red algae extract water solution; adding chitosan quaternary ammonium salt into water to prepare a chitosan quaternary ammonium salt water solution with the weight percent of 3-6;
s2, dripping 30-60 parts by weight of 1.5-4.5 wt% of chitosan quaternary ammonium salt aqueous solution into 30-60 parts by weight of 3-6 wt% of red algae extract aqueous solution, stirring and mixing uniformly under the conditions of 10-35 ℃ and 200-1000 rpm, centrifuging for 3-15 min at 4000-10000 rpm, freeze-drying the precipitate, and grinding into powder to obtain the red algae extract/chitosan quaternary ammonium salt composite powder;
the preparation method of the red algae extract comprises the following steps: crushing the dried red algae to 10 to 50 meshes, adding 10 parts by weight of red algae powder into 40 to 80 parts by weight of water, processing for 1 to 5 hours under the conditions that the temperature is 101 to 121 ℃ and the pressure is 0.13 to 0.20MPa, decompressing, naturally cooling to room temperature, filtering, adding 160 to 320 parts by weight of absolute ethyl alcohol, stirring and mixing uniformly, standing for 8 to 24 hours under 1 to 7 ℃, centrifuging for 3 to 15 minutes under 4000 to 10000rpm, taking out a precipitate, drying for 8 to 24 hours under vacuum at 40 to 65 ℃, and grinding into powder to obtain the red algae extract;
the red algae is at least one of thallus Porphyrae, eucheuma Gelatinosum, herba Hylotelephii Erythrosticti, thallus Gracilariae, and Eucheuma Gelatinosum.
2. The method of making a light cheesecake of claim 1, characterized in that: and the step (3) is to quickly freeze the yolk paste at-35 ℃ for 20min, and then store the yolk paste at-18 ℃ for later use.
3. The method of making a light cheesecake of claim 1, characterized in that: and (4) naturally thawing the frozen yolk paste obtained in the step (3) at room temperature, and heating to 45 ℃ to obtain warm yolk paste.
4. The method of making a light cheesecake of claim 1, characterized in that: the sugar is at least one of sucrose, maltose, fructose, trehalose, lactose, maltitol and xylitol.
5. A light cheesecake characterized in that: prepared by the method for preparing a light cheesecake according to any of claims 1 to 4.
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