阅读说明：本技术 一种芝士奶酪蛋糕的配方及制备方法 (Formula and preparation method of cheese cake ) 是由 王文全 于 2021-06-30 设计创作，主要内容包括：本说明书涉及食品领域,具体涉及一种芝士奶酪蛋糕的配方及制备方法。一种芝士奶酪蛋糕的配方包括如下重量份：鲜芝士乳酪4-8份；蛋黄0.3-0.7份；酸奶0.5-1.5份；幼砂糖2-3份；淡奶油2-4份；吉利丁片0.1-0.3份；黄油0.3-0.7份；面粉0.5-1.5份；巧克力酱0.05-0.15份；牛奶0.05-0.15份。通过本申请的处理方案在蛋糕糊的原材料当中含有奶香、补钙、提高免疫力等保健作用,本发明中,在奶酪糊当中加入巧克力酱,是蛋糕等具有巧克力的香气,也使蛋糕变的美观。(The specification relates to the field of food, in particular to a formula of cheese cake and a preparation method thereof. The cheese cake formula comprises the following components in parts by weight: 4-8 parts of fresh cheese; 0.3-0.7 parts of egg yolk; 0.5-1.5 parts of yoghourt; 2-3 parts of young granulated sugar; 2-4 parts of unsalted butter; 0.1-0.3 part of gilidine tablet; 0.3-0.7 part of butter; 0.5-1.5 parts of flour; 0.05-0.15 part of chocolate sauce; 0.05-0.15 part of milk. According to the processing scheme, the raw materials of the cake paste contain health-care effects of milk fragrance, calcium supplement, immunity improvement and the like.)

1. The formula of cheese cake is characterized by comprising the following components in parts by weight: 4-8 parts of fresh cheese; 0.3-0.7 parts of egg yolk; 0.5-1.5 parts of yoghourt; 2-3 parts of young granulated sugar; 2-4 parts of unsalted butter; 0.1-0.3 part of gilidine tablet; 0.3-0.7 part of butter; 0.5-1.5 parts of flour; 0.05-0.15 part of chocolate sauce; 0.05-0.15 part of milk.

2. The cheese cake recipe according to claim 1, wherein the young granulated sugar comprises the following components in parts by weight: 0.7-1.2 parts of first young granulated sugar; 0.7-1.1 parts of second granulated sugar; 0.6-0.7 part of the third granulated sugar.

3. The cheese cake recipe of claim 2, comprising the following parts by weight: 6 parts of fresh cheese; 0.5 part of egg yolk; 1 part of yoghourt; 0.9 part of first young granulated sugar; 0.8 part of second granulated sugar; 0.65 part of the third granulated sugar; 3 parts of unsalted butter; 0.2 part of gilidine tablet; 0.5 part of butter; 1 part of flour; 0.1 part of chocolate sauce; 0.1 part of milk.

4. The cheese cake recipe of claim 1, comprising the following parts by weight: 4 parts of fresh cheese; 0.3 part of egg yolk; 1.5 parts of yoghourt; 0.7 part of first young granulated sugar; 1.1 parts of second granulated sugar; 0.6 part of the third granulated sugar; 2 parts of unsalted butter; 0.1 part of gilidine tablet; 0.3 part of butter; 0.5 part of flour; 0.15 part of chocolate sauce; 0.05 part of milk.

5. The cheese cake recipe of claim 1, comprising the following parts by weight: 8 parts of fresh cheese; 0.7 part of egg yolk; 1.5 parts of yoghourt; 1.2 parts of first young granulated sugar; 0.7 part of second granulated sugar; 0.7 part of the third granulated sugar; 4 parts of unsalted butter; 0.1 part of gilidine tablet; 0.7 part of butter; 1.5 parts of flour; 0.05 part of chocolate sauce; 0.15 part of milk.

6. The method of preparing a cheese cake recipe according to claim 1, comprising the following steps:

the method comprises the following steps: melting butter with slow fire, adding flour and the third part of brown sugar, parching to golden yellow, placing into a processing mold, compacting, and refrigerating in a refrigerator to obtain cake bottom;

step two: adding a first part of young granulated sugar into fresh cheese, placing above water, heating in a water-proof way, and continuously stirring until the cheese is softened; pouring the mixture into a whipping machine for quick stirring for 3-5 min, adding egg yolk, and continuously stirring until the mixture is lubricated; adding yogurt, and stirring to obtain cheese paste;

step three: adding the second part of the young granulated sugar into the light cream, pouring the mixture into a light cream whipper, quickly stirring the mixture for 4-7 min at the stirring speed of 200r/min, and forming cream after the stirring is finished;

step four: soaking the keliding slices in cold water for softening, and heating the milk to 60 ℃; adding the softened geridine sheets into hot milk to melt, uniformly mixing, adding into cheese paste, and uniformly stirring;

step five: adding whipped cream into cheese paste, stirring uniformly, and pouring into a mold;

step six: spraying chocolate paste on the cheese paste, and drawing marble patterns with chopsticks;

step seven: putting the cheese cake into a refrigerator at the temperature of minus 7 to 15 ℃, and freezing the cheese cake for 6 hours to obtain a finished cheese cake product;

step eight: the frozen cheese cheesecake is packaged.

Technical Field

The specification relates to the field of food, in particular to a formula of cheese cake and a preparation method thereof.

Background

Currently, cheese cake is a dessert that melts immediately upon entering the mouth, and is an old western-style pastry that is formed by freezing. The main components of the cake comprise fresh cheese, light cream, young granulated sugar, flour, butter, etc. Specifically, the cake comprises flour, eggs, light butter and the like, contains carbohydrate, protein, fat, vitamins and mineral substances such as calcium, potassium, phosphorus, sodium, magnesium, selenium and the like, is convenient to eat, and is one of cakes which are most frequently eaten by people. With the development of times, the living standard of people is improved and the health care consciousness is enhanced, people pay more attention to the freshness and health of cakes while meeting the hunger-allaying requirement, and a new subject is put forward to the making process of the cakes

Cheese cakes which are mainly used as substances generating milk fragrance and have the characteristics of calcium supplement, immunity improvement and the like appear on the market.

Disclosure of Invention

In view of this, the embodiments of the present disclosure provide a formula and a preparation method of cheese cake, which can solve the technical problems in the prior art, and provide a cake with the characteristics of melting in the mouth, that is, having health care effects of calcium supplement, immunity improvement, and the like.

The embodiment of the specification provides the following technical scheme:

the embodiment of the specification provides a cheese cake formula which comprises the following components in parts by weight: 4-8 parts of fresh cheese; 0.3-0.7 parts of egg yolk; 0.5-1.5 parts of yoghourt; 2-3 parts of young granulated sugar; 2-4 parts of unsalted butter; 0.1-0.3 part of gilidine tablet; 0.3-0.7 part of butter; 0.5-1.5 parts of flour; 0.05-0.15 part of chocolate sauce; 0.05-0.15 part of milk.

The formula of cheese cake comprises the following raw materials in parts by weight: 0.7-1.2 parts of first young granulated sugar; 0.7-1.1 parts of second granulated sugar; 0.6-0.7 part of the third granulated sugar.

The formula of cheese cake comprises the following components in parts by weight: 6 parts of fresh cheese; 0.5 part of egg yolk; 1 part of yoghourt; 0.9 part of first young granulated sugar; 0.8 part of second granulated sugar; 0.65 part of the third granulated sugar; 3 parts of unsalted butter; 0.2 part of gilidine tablet; 0.5 part of butter; 1 part of flour; 0.1 part of chocolate sauce; 0.1 part of milk.

The formula of cheese cake comprises the following components in parts by weight: 4 parts of fresh cheese; 0.3 part of egg yolk; 1.5 parts of yoghourt; 0.7 part of first young granulated sugar; 1.1 parts of second granulated sugar; 0.6 part of the third granulated sugar; 2 parts of unsalted butter; 0.1 part of gilidine tablet; 0.3 part of butter; 0.5 part of flour; 0.15 part of chocolate sauce; 0.05 part of milk.

The formula of cheese cake comprises the following components in parts by weight: 8 parts of fresh cheese; 0.7 part of egg yolk; 1.5 parts of yoghourt; 1.2 parts of first young granulated sugar; 0.7 part of second granulated sugar; 0.7 part of the third granulated sugar; 4 parts of unsalted butter; 0.1 part of gilidine tablet; 0.7 part of butter; 1.5 parts of flour; 0.05 part of chocolate sauce; 0.15 part of milk.

The embodiment of the specification also provides a formula preparation method of cheese cake, which comprises the following preparation methods:

the method comprises the following steps: melting butter with slow fire, adding flour and the third part of brown sugar, parching to golden yellow, placing into a processing mold, compacting, and refrigerating in a refrigerator to obtain cake bottom;

step two: adding a first part of young granulated sugar into fresh cheese, placing above water, heating in a water-proof way, and continuously stirring until the cheese is softened; pouring the mixture into a whipping machine for quick stirring for 3-5 min, adding egg yolk, and continuously stirring until the mixture is lubricated; adding yogurt, and stirring to obtain cheese paste;

step three: adding the second part of the young granulated sugar into the light cream, pouring the mixture into a light cream whipper, quickly stirring the mixture for 4-7 min at the stirring speed of 200r/min, and forming cream after the stirring is finished;

step four: soaking the keliding slices in cold water for softening, and heating the milk to 60 ℃; adding the softened geridine sheets into hot milk to melt, uniformly mixing, adding into cheese paste, and uniformly stirring;

step five: adding whipped cream into cheese paste, stirring uniformly, and pouring into a mold;

step six: spraying chocolate paste on the cheese paste, and drawing marble patterns with chopsticks;

step seven: putting the cheese cake into a refrigerator at the temperature of minus 7 to 15 ℃, and freezing the cheese cake for 6 hours to obtain a finished cheese cake product;

step eight: the frozen cheese cheesecake is packaged.

Compared with the prior art, the embodiment of the specification adopts at least one technical scheme which can achieve the following beneficial effects: the raw materials of the cake paste contain health-care functions of milk fragrance, calcium supplement, immunity improvement and the like, and in the invention, the chocolate paste is added into the cheese paste, so that the cake and the like have chocolate fragrance, and the cake is also beautiful.

Detailed Description

The following is a detailed description of embodiments of the present application.

The following description of the embodiments of the present application is provided by way of specific examples, and other advantages and effects of the present application will be readily apparent to those skilled in the art from the disclosure herein. It is to be understood that the embodiments described are only a few embodiments of the present application and not all embodiments. The present application is capable of other and different embodiments and its several details are capable of modifications and/or changes in various respects, all without departing from the spirit of the present application. It is to be noted that the features in the following embodiments and examples may be combined with each other without conflict. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.

It is noted that various aspects of the embodiments are described below within the scope of the appended claims. It should be apparent that the aspects described herein may be embodied in a wide variety of forms and that any specific structure and/or function described herein is merely illustrative. Based on the present application, one skilled in the art should appreciate that one aspect described herein may be implemented independently of any other aspects and that two or more of these aspects may be combined in various ways. For example, an apparatus may be implemented and/or a method practiced using any number and aspects set forth herein. Additionally, such an apparatus may be implemented and/or such a method may be practiced using other structure and/or functionality in addition to one or more of the aspects set forth herein.

In addition, in the following description, specific details are provided to facilitate a thorough understanding of the examples. However, it will be understood by those skilled in the art that the aspects may be practiced without these specific details.

The cheese cake formula comprises the following components in parts by weight: 4-8 parts of fresh cheese; 0.3-0.7 parts of egg yolk; 0.5-1.5 parts of yoghourt; 2-3 parts of young granulated sugar; 2-4 parts of unsalted butter; 0.1-0.3 part of gilidine tablet; 0.3-0.7 part of butter; 0.5-1.5 parts of flour; 0.05-0.15 part of chocolate sauce; 0.05-0.15 part of milk.

The formula of cheese cake comprises the following raw materials in parts by weight: 0.7-1.2 parts of first young granulated sugar; 0.7-1.1 parts of second granulated sugar; 0.6-0.7 part of the third granulated sugar.

Example 1:

the formula of cheese cake comprises the following components in parts by weight: 6 parts of fresh cheese; 0.5 part of egg yolk; 1 part of yoghourt; 0.9 part of first young granulated sugar; 0.8 part of second granulated sugar; 0.65 part of the third granulated sugar; 3 parts of unsalted butter; 0.2 part of gilidine tablet; 0.5 part of butter; 1 part of flour; 0.1 part of chocolate sauce; 0.1 part of milk.

Preparation of example 1:

a formula preparation method of cheese cake comprises the following preparation methods:

the method comprises the following steps: melting butter with slow fire, adding flour and the third part of brown sugar, parching to golden yellow, placing into a processing mold, compacting, and refrigerating in a refrigerator to obtain cake bottom;

step two: adding a first part of young granulated sugar into fresh cheese, placing above water, heating in a water-proof way, and continuously stirring until the cheese is softened; pouring into a whipper for whipping with light cream, stirring rapidly for 4min, adding egg yolk, and stirring continuously until lubrication; adding yogurt, and stirring to obtain cheese paste;

step three: adding the second part of the young granulated sugar into the light cream, pouring the mixture into a light cream whipper, quickly stirring the mixture for 5min at the stirring speed of 200r/min to form cream after the stirring is finished;

step four: soaking the keliding slices in cold water for softening, and heating the milk to 60 ℃; adding the softened geridine sheets into hot milk to melt, uniformly mixing, adding into cheese paste, and uniformly stirring;

step five: adding whipped cream into cheese paste, stirring uniformly, and pouring into a mold;

step six: spraying chocolate paste on the cheese paste, and drawing marble patterns with chopsticks;

step seven: putting the cheese cake into a refrigerator at the temperature of minus 10 ℃, and freezing the cheese cake for 6 hours to obtain a finished cheese cake product;

step eight: the frozen cheese cheesecake is packaged.

Example 2:

the formula of cheese cake comprises the following components in parts by weight: 4 parts of fresh cheese; 0.3 part of egg yolk; 1.5 parts of yoghourt; 0.7 part of first young granulated sugar; 1.1 parts of second granulated sugar; 0.6 part of the third granulated sugar; 2 parts of unsalted butter; 0.1 part of gilidine tablet; 0.3 part of butter; 0.5 part of flour; 0.15 part of chocolate sauce; 0.05 part of milk.

Preparation of example 2:

a formula preparation method of cheese cake comprises the following preparation methods:

the method comprises the following steps: melting butter with slow fire, adding flour and the third part of brown sugar, parching to golden yellow, placing into a processing mold, compacting, and refrigerating in a refrigerator to obtain cake bottom;

step two: adding a first part of young granulated sugar into fresh cheese, placing above water, heating in a water-proof way, and continuously stirring until the cheese is softened; pouring into a whipper for whipping with light cream, stirring rapidly for 3min, adding egg yolk, and stirring continuously until lubrication; adding yogurt, and stirring to obtain cheese paste;

step three: adding the second part of the young granulated sugar into the light cream, pouring the mixture into a light cream whipper, quickly stirring the mixture for 4min at the stirring speed of 200r/min, and forming cream after the stirring is finished;

step four: soaking the keliding slices in cold water for softening, and heating the milk to 60 ℃; adding the softened geridine sheets into hot milk to melt, uniformly mixing, adding into cheese paste, and uniformly stirring;

step five: adding whipped cream into cheese paste, stirring uniformly, and pouring into a mold;

step six: spraying chocolate paste on the cheese paste, and drawing marble patterns with chopsticks;

step seven: putting the cheese cake into a refrigerator at the temperature of minus 7 ℃, and freezing the cheese cake for 6 hours to obtain a finished cheese cake product;

step eight: the frozen cheese cheesecake is packaged.

Example 3:

the formula of cheese cake comprises the following components in parts by weight: 8 parts of fresh cheese; 0.7 part of egg yolk; 1.5 parts of yoghourt; 1.2 parts of first young granulated sugar; 0.7 part of second granulated sugar; 0.7 part of the third granulated sugar; 4 parts of unsalted butter; 0.1 part of gilidine tablet; 0.7 part of butter; 1.5 parts of flour; 0.05 part of chocolate sauce; 0.15 part of milk.

Preparation of example 3:

a formula preparation method of cheese cake comprises the following preparation methods:

the method comprises the following steps: melting butter with slow fire, adding flour and the third part of brown sugar, parching to golden yellow, placing into a processing mold, compacting, and refrigerating in a refrigerator to obtain cake bottom;

step two: adding a first part of young granulated sugar into fresh cheese, placing above water, heating in a water-proof way, and continuously stirring until the cheese is softened; pouring into a whipper for whipping with light cream, stirring rapidly for 5min, adding egg yolk, and stirring continuously until lubrication; adding yogurt, and stirring to obtain cheese paste;

step three: adding the second part of the young granulated sugar into the light cream, pouring the mixture into a light cream whipper, quickly stirring the mixture for 7min at the stirring speed of 200r/min, and forming cream after the stirring is finished;

step four: soaking the keliding slices in cold water for softening, and heating the milk to 60 ℃; adding the softened geridine sheets into hot milk to melt, uniformly mixing, adding into cheese paste, and uniformly stirring;

step five: adding whipped cream into cheese paste, stirring uniformly, and pouring into a mold;

step six: spraying chocolate paste on the cheese paste, and drawing marble patterns with chopsticks;

step seven: putting the cheese cake into a refrigerator at the temperature of minus 15 ℃, and freezing the cheese cake for 6 hours to obtain a finished cheese cake product;

step eight: the frozen cheese cheesecake is packaged.

The embodiments in the present specification are described in a progressive manner, and the same and similar parts among the embodiments can be referred to each other, and each embodiment focuses on the differences from the other embodiments. In particular, for the method embodiments described later, since they correspond to the system, the description is simple, and for the relevant points, reference may be made to the partial description of the system embodiments.

The above description is only for the specific embodiments of the present application, but the scope of the present application is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present application should be covered within the scope of the present application. Therefore, the protection scope of the present application shall be subject to the protection scope of the claims.