CN114732040A - Snow lemon cheese cake and probiotic modulation process thereof - Google Patents
Snow lemon cheese cake and probiotic modulation process thereof Download PDFInfo
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- CN114732040A CN114732040A CN202210223495.9A CN202210223495A CN114732040A CN 114732040 A CN114732040 A CN 114732040A CN 202210223495 A CN202210223495 A CN 202210223495A CN 114732040 A CN114732040 A CN 114732040A
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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
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/17—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with coatings
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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Abstract
The invention discloses a snow lemon cheese cake and a probiotic modulation process thereof, wherein the snow lemon cheese cake comprises the following raw materials in percentage by weight: the biscuit comprises, by weight, 10-20% of biscuit bottom, 40-60% of cheese cake, 25-35% of lemon mousse in perfume and 0.3-1% of green lemon peel, wherein probiotic whipping cream is added into the lemon mousse in perfume. The snow lemon cheese cake prepared by the invention has high water content and low fat content, takes probiotics rich in 10 hundred million beneficial bacteria, masca Pengzi, perfume lemon puree and biscuits as raw materials, breaks through the defects of the traditional dessert, relieves the lactose intolerance symptom of a human body, promotes digestion and absorption, has low fat content, reduces serum cholesterol, enhances the immunity of the human body, plays a certain role in preventing cancer and inhibiting tumor growth, improves the sweet and greasy feeling of the traditional cake by utilizing the faint scent and the fresh taste of the lemon, and has soft, delicious and high nutritional value.
Description
Technical Field
The invention relates to the technical field of food production, in particular to a snow lemon cheese cake and a probiotic modulation process thereof.
Background
With the global development of the world, the western dessert gradually occupies one day in the Chinese market, but the western dessert has high sugar content, and a large amount of sugar eaten by human bodies may cause obesity, diabetes, coronary heart disease and the like. Probiotics, which are strains beneficial to the human body, can be mentioned to modulate the immune effects. The lemon is rich in citric acid, vitamins, trace elements, organic acids and the like, and the lemon peel is also rich in pectin and dietary fiber. With the growing concern of people on health, dairy desserts with probiotic properties are bound to become the main product of the future functional food market, products are more and more favored by consumers and become the global diet trend, and snow lemon cheese cakes modulated by probiotics are a certain trend.
Disclosure of Invention
The invention aims to provide a snow lemon cheese cake and a probiotic preparation process thereof, and aims to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme:
a snow lemon cheese cake and a probiotic preparation process thereof comprise the following raw materials in percentage by weight: 10-20% of self-made biscuit bottom, 40-60% of cheese cake, 25-35% of lemon mousse in perfume and 0.3-1% of green lemon peel, wherein probiotic whipping cream is added into the lemon mousse in perfume.
Preferably, the self-made biscuit bottom comprises the following raw materials by weight: 60-80 g of butter biscuit, 10-30 g of cocoa butter and 10-30 g of white chocolate.
Preferably, the cheese cake comprises the following raw materials in parts by weight: 200-300 g of cream cheese, 3-7 g of Jilibing powder, 20-30 g of water, 60-80 g of fine granulated sugar, 40-60 g of protein liquid and 200-300 g of unsalted butter.
Preferably, the perfume lemon mousse comprises the following raw materials in parts by weight: 40-60 g of yolk liquid, 60-80 g of fine granulated sugar, 50-70 g of whole milk, 250-270 g of cheese, 6-8 g of diced girlfried, 30-40 g of water, 250-270 g of probiotic egg cream, 70-90 g of mashed lemon fruit and 9-11 g of rum.
Preferably, the preparation process of the snow lemon cheese cake comprises the following steps:
s1: weighing the raw materials in parts by weight;
s2: bottom part of the biscuit: crushing the biscuit, melting cocoa butter and chocolate in water, mixing, stirring, pouring into a mold, and compacting;
s3: cheese cake portion: softening cream cheese in water, sequentially adding half of the fine granulated sugar, soft gelatin pudding and liquid light cream, stirring to obtain cheese paste, adding the rest fine granulated sugar into egg white, stirring, adding into a mold, baking at 135 deg.C for 35-45 min;
s4: perfume lemon mousse part: mixing yolk and fine granulated sugar uniformly, boiling milk, pouring into yolk liquid, sequentially adding pickled Jili Ding and cheese, stirring, adding lemon and mashed fruit, cooling, mixing with fermented probiotic light butter, and grinding to obtain surface lines;
s5: green lemon peel fraction: digging green peel with fresh green lemon for use;
s6: and placing the bottom of the biscuit on the bottommost layer of a mould, sequentially coating a cheese cake part and a perfume lemon mousse part, and then uniformly spreading green husks shaved from fresh green lemons on the surface to finish the snow lemon cheese cake. And (3) putting the packaged quick-frozen food into a finished product freezer with the temperature of-15 ℃, delivering the frozen food to consumers in a frozen logistics distribution way or carrying out heat preservation on ice bags, and unfreezing the food at the temperature of 0-4 ℃ to obtain the best edible mouthfeel.
Preferably, the probiotic whipping cream comprises the following raw materials by weight: 1g-3g of probiotic powder and 900g-1100g of whipping cream.
Preferably, the probiotic whipping cream comprises the following raw materials by weight: 1g of probiotic powder and 900g of whipping cream.
Preferably, the probiotic whipping cream comprises the following raw materials by weight: 2g of probiotic powder and 1000g of whipping cream.
Preferably, the probiotic whipping cream comprises the following raw materials by weight: 3g of probiotic powder and 1100g of whipped cream.
On the other hand, the invention also provides a probiotic modulation process, which comprises the snow lemon cheese cake, and the specific steps are as follows: adding probiotics into the whipped cream, adding into a temperature control box, controlling the temperature to be 30-40 ℃, and whipping to obtain the probiotics whipped cream.
Compared with the prior art, the invention has the beneficial effects that:
1. the snow region lemon cheese cake and the probiotic modulation process thereof have the advantages that the prepared snow region lemon cheese cake is high in moisture content and low in fat content, probiotics rich in 10 hundred million beneficial bacteria, masca peng cheese, perfume lemon fruit puree and biscuits are used as raw materials, the defects of traditional desserts are overcome, lactose intolerance symptoms of human bodies are relieved, digestion and absorption are promoted, the fat content is low, serum cholesterol is reduced, human body immunity is enhanced, a certain effect is achieved in the aspects of preventing cancers and inhibiting tumor growth, meanwhile, the sweet and greasy feeling of the traditional cake is improved by utilizing the faint scent and refreshing taste of lemon, and the prepared cake is soft and delicious in taste and high in nutritional value.
2. The lemon cheese cake in the snow region and the probiotic modulation process thereof can increase the nutrition and functional characteristics of the product, can also improve the commercial value, have very important practical significance and influence on the adjustment of the industrial structure of dairy products in China and the introduction of the functionalization of common foods, have good market development prospect and bring certain economic benefit.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiment is only one embodiment of the present invention, and not all embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
Example 1
A snow lemon cheese cake comprises the following raw materials in percentage by weight: 19% of self-made biscuit bottom, 50% of cheese cake, 30.5% of perfume lemon mousse and 0.5% of green lemon peel, wherein probiotic whipping cream is added into the perfume lemon mousse.
In this example, the homemade biscuit bottom comprises the following raw materials by weight: 70g of butter biscuit, 20g of cocoa butter and 30g of white chocolate.
Specifically, the cheese cake comprises the following raw materials in parts by weight: 300g of cream cheese, 7g of Jilibing powder, 30g of water, 80g of fine granulated sugar, 60g of protein liquid and 300g of unsalted butter.
It is worth mentioning that the perfume lemon mousse comprises the following raw materials by weight: 60g of yolk liquid, 80g of fine granulated sugar, 70g of whole milk, 270g of cheese, 8g of gerbera powder, 40g of water, 270g of probiotic egg-milk oil, 90g of lemon fruit puree and 11g of rum.
In this embodiment, the preparation process of the snow lemon cheese cake comprises the following steps:
s1: weighing the raw materials in parts by weight;
s2: bottom part of the biscuit: crushing the biscuit, melting cocoa butter and chocolate in water, mixing, stirring, pouring into a mold, and compacting;
s3: cheese cake portion: softening cream cheese in a water-proof manner, sequentially adding half of fine granulated sugar, soft Jili dices and liquid light cream, stirring uniformly to obtain cheese paste, adding the rest fine granulated sugar into egg white, fully beating, stirring uniformly with the cheese paste, pouring into a mold, placing into an oven, and baking for 40min in a water-proof manner at 135 ℃ under the condition of upper and lower fire;
s4: perfume lemon mousse part: mixing yolk and fine granulated sugar uniformly, boiling milk, pouring into yolk liquid, sequentially adding pickled Jili Ding and cheese, stirring, adding lemon and mashed fruit, cooling, mixing with fermented probiotic light butter, and grinding to obtain surface lines;
s5: green lemon peel fraction: digging green peel with fresh green lemon for use;
s6: and placing the bottom of the biscuit on the bottommost layer of a mould, sequentially coating a cheese cake part and a perfume lemon mousse part, and then uniformly spreading green husks shaved from fresh green lemons on the surface to finish the snow lemon cheese cake. And (3) putting the packaged quick-frozen food into a finished product freezer with the temperature of-15 ℃, delivering the frozen food to consumers in a frozen logistics distribution way or carrying out heat preservation on ice bags, and unfreezing the food at the temperature of 0-4 ℃ to obtain the best edible mouthfeel.
In this example, the probiotic whipping cream comprises the following raw materials by weight: 1g of probiotic powder and 900g of whipping cream.
In addition, the probiotic preparation process in this embodiment specifically includes the steps of: adding probiotics into the whipped cream, adding the whipped cream into a temperature control box, controlling the temperature to be 35 ℃, and obtaining the probiotics whipped cream.
Example 2
A snow lemon cheese cake comprises the following raw materials in percentage by weight: 20% of self-made biscuit bottom, 45% of cheese cake, 34.6% of perfume lemon mousse and 0.4% of green lemon peel, wherein probiotic whipping cream is added into the perfume lemon mousse.
In this example, the homemade biscuit bottom comprises the following raw materials by weight: 70g of butter biscuit, 30g of cocoa butter and 20g of white chocolate.
Specifically, the cheese cake comprises the following raw materials in parts by weight: 250g of cream cheese, 5g of Jilibong powder, 25g of water, 70g of fine granulated sugar, 50g of protein liquid and 250g of whipped cream.
It is worth mentioning that the perfume lemon mousse comprises the following raw materials by weight: 50g of yolk liquid, 75g of fine granulated sugar, 60g of whole milk, 260g of cheese, 7g of diced girlfried, 35g of water, 260g of probiotic egg cream, 80g of lemon fruit puree and 10g of rum.
In this embodiment, the preparation process of the snow lemon cheese cake comprises the following steps:
s1: weighing the raw materials in parts by weight;
s2: bottom part of the biscuit: crushing the biscuit, melting cocoa butter and chocolate in water, mixing, stirring, pouring into a mold, and compacting;
s3: cheese cake portion: softening cream cheese in a water-proof manner, sequentially adding half of fine granulated sugar, soft Jili dices and liquid light cream, stirring uniformly to obtain cheese paste, adding the rest fine granulated sugar into egg white, fully beating, stirring uniformly with the cheese paste, pouring into a mold, placing into an oven, and baking for 35min in a water-proof manner at 135 ℃ under the condition of upper and lower fire;
s4: perfume lemon mousse part: mixing yolk and fine granulated sugar uniformly, boiling milk, pouring into yolk liquid, sequentially adding pickled Jili Ding and cheese, stirring, adding lemon and mashed fruit, cooling, mixing with fermented probiotic light butter, and grinding to obtain surface lines;
s5: green lemon peel fraction: digging green peel with fresh green lemon for use;
s6: and placing the bottom of the biscuit on the bottommost layer of a mould, sequentially coating a cheese cake part and a perfume lemon mousse part, and then uniformly spreading green husks shaved from fresh green lemons on the surface to finish the snow lemon cheese cake. And (3) putting the packaged quick-frozen food into a finished product freezer with the temperature of-15 ℃, delivering the frozen food to consumers in a frozen logistics distribution way or carrying out heat preservation on ice bags, and unfreezing the food at the temperature of 0-4 ℃ to obtain the best edible mouthfeel.
In this example, the probiotic whipping cream comprises the following raw materials by weight: 2g of probiotic powder and 1000g of unsalted butter.
In addition, the probiotic preparation process in this embodiment specifically includes the steps of: adding probiotics into the whipped cream, adding the whipped cream into a temperature control box, controlling the temperature to be 40 ℃, and obtaining the probiotics whipped cream.
Example 3
A snow lemon cheese cake comprises the following raw materials in percentage by weight: 15% of self-made biscuit bottom, 55% of cheese cake, 29% of perfume lemon mousse and 1% of green lemon peel, and probiotic whipping cream is added into the perfume lemon mousse.
In this example, the homemade biscuit base comprises the following raw materials by weight: 60g of butter biscuits, 15g of cocoa butter and 20g of white chocolate.
Specifically, the cheese cake comprises the following raw materials in parts by weight: 200g of cream cheese, 6g of Jilibong powder, 25g of water, 80g of fine granulated sugar, 50g of protein liquid and 270g of unsalted butter.
It is worth mentioning that the perfume lemon mousse comprises the following raw materials by weight: 60g of yolk liquid, 70g of fine granulated sugar, 60g of whole milk, 260g of cheese, 7g of diced girlfried, 35g of water, 260g of probiotic egg cream, 80g of lemon fruit puree and 10g of rum.
In this embodiment, the preparation process of the snow lemon cheese cake comprises the following steps:
s1: weighing the raw materials in parts by weight;
s2: biscuit bottom part: crushing the biscuit, melting cocoa butter and chocolate in water, mixing, stirring, pouring into a mold, and compacting;
s3: cheese cake portion: softening cream cheese in a water-proof manner, sequentially adding half of fine granulated sugar, soft Jili dices and liquid light cream, stirring uniformly to obtain cheese paste, adding the rest fine granulated sugar into egg white, fully beating, stirring uniformly with the cheese paste, pouring into a mold, placing into an oven, and baking for 40min in a water-proof manner at 135 ℃ under the condition of upper and lower fire;
s4: perfume lemon mousse part: mixing yolk and fine granulated sugar uniformly, boiling milk, pouring into yolk liquid, sequentially adding pickled Jili Ding and cheese, stirring, adding lemon and mashed fruit, cooling, mixing with fermented probiotic light butter, and grinding to obtain surface lines;
s5: green lemon peel fraction: digging green peel with fresh green lemon for use;
s6: and placing the bottom of the biscuit on the bottommost layer of a mould, sequentially coating a cheese cake part and a perfume lemon mousse part, and then uniformly spreading green husks shaved from fresh green lemons on the surface to finish the snow lemon cheese cake. And (3) putting the packaged quick-frozen food into a finished product freezer with the temperature of-15 ℃, delivering the frozen food to consumers in a frozen logistics distribution way or carrying out heat preservation on ice bags, and unfreezing the food at the temperature of 0-4 ℃ to obtain the best edible mouthfeel.
In this example, the probiotic whipping cream comprises the following raw materials by weight: 3g of probiotic powder and 1100g of whipped cream.
In addition, the probiotic preparation process in this embodiment specifically includes the steps of: adding probiotics into the whipped cream, adding the whipped cream into a temperature control box, controlling the temperature to be 30 ℃, and obtaining the probiotics whipped cream.
The water content and fat content of the snow lemon cheese cake prepared in the three examples of the invention were compared to the conventional cheese cake as follows:
| water content/%) | Fat/% | |
| Example 1 | 35.9 | 18.3 |
| Example 2 | 36.2 | 20.1 |
| Example 3 | 34.8 | 19.8 |
| Traditional cheese cake | 15-20 | 40-50 |
The snow lemon cheese cake and the snow lemon cheese cake prepared by the probiotic modulation process have high water content and low fat content, take probiotics rich in 10 hundred million beneficial bacteria, masache Penghuacheese, perfume lemon puree and biscuits as raw materials, break the defects of the traditional dessert, relieve lactose intolerance symptoms of human bodies, promote digestion and absorption, have low fat content, reduce serum cholesterol, enhance human body immunity, play a certain role in preventing cancers and inhibiting tumor growth, improve the sweetness of the traditional cake by utilizing the faint scent and refreshing taste of the lemon, have soft, delicious and high nutritive value, can increase the nutrition and functional characteristics of products, can improve the commercial value, adjust the structure of dairy products in China, introduce the functionalization of common foods and have very important practical significance and influence, has good market development prospect and necessarily brings certain economic benefit.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and the preferred embodiments of the present invention are described in the above embodiments and the description, and are not intended to limit the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. A snow lemon cheese cake is characterized in that: comprises the following raw materials in percentage by weight: the biscuit comprises, by weight, 10-20% of biscuit bottom, 40-60% of cheese cake, 25-35% of lemon mousse and 0.3-1% of green lemon peel, wherein probiotic whipping cream is added into the lemon mousse.
2. The snow lemon cheese cake of claim 1, wherein: the biscuit bottom comprises the following raw materials by weight: 60-80 g of butter biscuit, 10-30 g of cocoa butter and 10-30 g of white chocolate.
3. The snow lemon cheese cake of claim 1, wherein: the cheese cake comprises the following raw materials in parts by weight: 200-300 g of cream cheese, 3-7 g of Jilibing powder, 20-30 g of water, 60-80 g of fine granulated sugar, 40-60 g of protein liquid and 200-300 g of unsalted butter.
4. The following raw materials by weight: 40-60 g of yolk liquid, 60-80 g of fine granulated sugar, 50-70 g of whole milk, 250-270 g of cheese, 6-8 g of gerbera powder, 30-40 g of water, 250-270 g of probiotic egg-milk oil, 70-90 g of lemon fruit puree and 9-11 g of rum.
5. The snow lemon cheese cake according to claim 1, wherein: the preparation process comprises the following steps:
s1: weighing the raw materials in parts by weight;
s2: and (3) biscuit bottom: crushing the biscuit, melting cocoa butter and chocolate in water, mixing, stirring, pouring into a mold, and compacting;
s3: cheese cake: softening cream cheese in water, sequentially adding half of fine granulated sugar, soft Geliding and liquid light cream, stirring to obtain cheese paste, adding egg white into the rest fine granulated sugar, stirring, adding into mould, baking at 135 deg.C for 35-45 min;
s4: perfume lemon mousse: mixing yolk and fine granulated sugar uniformly, boiling milk, pouring into yolk liquid, sequentially adding pickled Jili Ding and cheese, stirring, adding lemon and mashed fruit, cooling, mixing with fermented probiotic light butter, and grinding to obtain surface lines;
s5: green lemon peel: digging green peel with fresh green lemon for use;
s6: placing the bottom of the biscuit on the bottom layer of a mould, sequentially coating cheese cake and perfume lemon mousse, then uniformly spreading green peel shaved from fresh green lemon on the surface to finish the snow region lemon cheese cake, boxing and quickly freezing the cake at the center temperature of-15 ℃, putting the cake into a finished product freezer with the temperature of-18 ℃, delivering the frozen material to consumers in a logistics distribution mode or carrying out heat preservation on ice bags, and unfreezing the cake at the temperature of 0-4 ℃ to obtain the best edible mouthfeel.
6. The snow lemon cheese cake according to claim 5, wherein: the probiotic whipping cream comprises the following raw materials in parts by weight: 1g-3g of probiotic powder and 900g-1100g of whipping cream.
7. The snow lemon cheese cake of claim 6, wherein: the probiotic whipping cream comprises the following raw materials in parts by weight: 1g of probiotic powder and 900g of unsalted butter.
8. The snow lemon cheese cake of claim 6, wherein: the probiotic whipping cream comprises the following raw materials in parts by weight: 2g of probiotic powder and 1000g of whipping cream.
9. The snow lemon cheese cake of claim 6, wherein: the probiotic whipping cream comprises the following raw materials in parts by weight: 3g of probiotic powder and 1100g of whipped cream.
10. A probiotic brewing process comprising the snow lemon cheese cake of any of claims 1-9, wherein: the method comprises the following specific steps: adding probiotics into the whipped cream, adding into a temperature control box, controlling the temperature to be 30-40 ℃, and whipping to obtain the probiotics whipped cream.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210223495.9A CN114732040A (en) | 2022-03-09 | 2022-03-09 | Snow lemon cheese cake and probiotic modulation process thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210223495.9A CN114732040A (en) | 2022-03-09 | 2022-03-09 | Snow lemon cheese cake and probiotic modulation process thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347139A (en) * | 2008-09-04 | 2009-01-21 | 上海瑞莱新侨食品有限公司 | Cream cake containing probiotics and preparing technique thereof |
| CN103875767A (en) * | 2012-12-23 | 2014-06-25 | 吕艳 | Probiotics cream cake |
| CN110402989A (en) * | 2019-08-09 | 2019-11-05 | 济南每日焙想食品有限公司 | A kind of production method of probiotics decorative cakes |
-
2022
- 2022-03-09 CN CN202210223495.9A patent/CN114732040A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347139A (en) * | 2008-09-04 | 2009-01-21 | 上海瑞莱新侨食品有限公司 | Cream cake containing probiotics and preparing technique thereof |
| CN103875767A (en) * | 2012-12-23 | 2014-06-25 | 吕艳 | Probiotics cream cake |
| CN110402989A (en) * | 2019-08-09 | 2019-11-05 | 济南每日焙想食品有限公司 | A kind of production method of probiotics decorative cakes |
Non-Patent Citations (2)
| Title |
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| CHENSTUDIO: "雪域蓝莓芝士蛋糕", pages 1 - 6, Retrieved from the Internet <URL:https://www.xiachufang.com/recipe/100104470> * |
| 恩喜村EVIRTH: "叮咚-恩喜村与你发起美食共享", pages 439, Retrieved from the Internet <URL:http://mp.weixin.qq.com/s/ssU7nLmwJDd2gCpNN-6R0iQ> * |
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