阅读说明：本技术 一种桂花酿曲芝士蛋糕配方及其制备方法 (Formula and preparation method of sweet osmanthus fermented cheese cake ) 是由 张秀琬 于 2021-01-25 设计创作，主要内容包括：本发明涉及甜点制作领域,具体的讲是一种桂花酿曲芝士蛋糕配方及其制备方法,配方为：蛋胚层：蛋清液、精制盐、复配糕点酸度调节剂、韩国白砂糖、水、大豆油、小麦粉、小麦淀粉、蛋黄液、砂糖粉；慕斯层：吉利丁片、全脂牛奶、奶油干酪、韩国白砂糖、巴氏杀菌蛋黄液、桂花酒酿果味酱、桂花果味米酒、桂花香精、鲜乳脂；装饰层：桂花酒酿果味酱、中性镜面果胶；其制作方法包括：S1,制作蛋胚；S2,制作慕斯层；S3,组装；S4,表面装饰；S5,包装；S6,保存。与现有技术相比,采用了韩国砂糖,其颗粒更细,纯净度更高,使得芝士蛋糕的口感更加细腻,加入桂花酒酿的同时加入了桂花米酒,使其桂花香气更加醇厚,整体风味更加独特。(The invention relates to the field of dessert making, in particular to a formula of sweet osmanthus fermented cheese cake and a preparation method thereof, wherein the formula comprises the following components: egg germ layer: egg white liquid, refined salt, compound cake acidity regulator, Korean white sugar, water, soybean oil, wheat flour, wheat starch, egg yolk liquid and granulated sugar powder; mousse layer: geliding tablets, whole milk, cream cheese, Korean white granulated sugar, pasteurized mayonnaise, sweet osmanthus fermented fruit-flavored sauce, sweet osmanthus fruity rice wine, sweet osmanthus essence and fresh cream; decorating layer: sweet osmanthus fermented glutinous rice fruity sauce and neutral mirror pectin; the manufacturing method comprises the following steps: s1, making egg blanks; s2, making a mousse layer; s3, assembling; s4, surface decoration; s5, packaging; and S6, storing. Compared with the prior art, the sweet osmanthus cake has the advantages that the Korean granulated sugar is adopted, the grains are finer, the purity is higher, the taste of the cheese cake is finer, the sweet osmanthus rice wine is added while the sweet osmanthus rice wine is added, the sweet osmanthus fragrance is mellow, and the integral flavor is more unique.)

1. The formula of the sweet osmanthus fermented cheese cake comprises an egg germ layer, a mousse layer and a decorative layer, and is characterized in that: the formula of each layer is as follows:

egg germ layer: 28-30 wt% of egg white liquid, 0.1-0.2 wt% of refined salt, 0.2-0.3 wt% of compound cake acidity regulator, 10-10.3 wt% of Korean white granulated sugar, 8.5-8.7 wt% of water, 17.20-17.23 wt% of soybean oil, 13.70-13.73 wt% of wheat flour, 2.88-2.90 wt% of wheat starch, 14.2-14.5 wt% of egg yolk liquid and 3.3-3.6 wt% of granulated sugar powder, wherein the sum of the contents of all the components is 100%;

mousse layer: 1.0-1.2% of Jilibing tablets, 14.70-17.75% of full cream milk, 9.0-9.5% of cream cheese, 7.4-7.6% of Korean white granulated sugar, 7.4-7.6% of pasteurized yolk liquid, 14.0-14.15% of sweet osmanthus fermented glutinous rice, 2.3-2.5% of sweet osmanthus rice wine, 0.15-0.18% of osmanthus essence and 42.2-43.5% of fresh milk fat, wherein the sum of the contents of all the components is 100%;

decorating layer: 30-40% wt of sweet osmanthus fermented glutinous rice and 60-70% wt of neutral mirror pectin, wherein the sum of the contents of all the components is 100%;

a preparation method of sweet osmanthus fermented cheese cake is characterized by comprising the following steps: the method comprises the following steps: s1, making egg blanks; s2, making a mousse layer; s3, assembling; s4, surface decoration; s5, packaging; and S6, storing.

2. A preparation method of sweet osmanthus fermented cheese cake is characterized by comprising the following steps: the method comprises the following steps: s1, making egg blanks; s2, making a mousse layer; s3, assembling; s4, surface decoration; s5, packaging; and S6, storing.

3. The preparation method of the sweet osmanthus fermented cheese cake according to claim 2, characterized in that: the specific method of step S1 is as follows: s11, adding refined salt and the compound cake acidity regulator into the egg white liquid, stirring until the mixture is slightly foamed, and then adding Korean white granulated sugar and stirring until the mixture is wet and foamed; s12, mixing water, soybean oil, wheat flour, wheat starch, egg yolk liquid and granulated sugar powder, and stirring; s13, adding 1/3 foaming protein into the mixed egg yolk liquid, stirring for 3-4 times, pouring the rest foaming protein, and uniformly stirring; s14, pouring the slurry into a mould, baking for 25min at the temperature of 180 +/-5 ℃ of the upper fire and 160 +/-5 ℃ of the lower fire, and finishing the egg blank preparation.

4. The preparation method of the sweet osmanthus fermented cheese cake according to claim 2, characterized in that: the specific method of step S2 is as follows: s21, soaking the keliding slices in whole milk to soften, and heating to 55 ℃ in a waterproof manner for later use; s22, putting the cream cheese into a stirring barrel, stirring until the cream cheese is smooth and has no particles, adding the Korean white granulated sugar and the pasteurized yolk liquid, and stirring uniformly; s23, pouring the mixed solution in the S21 into the mixed solution in the S22 and stirring uniformly; s24, when the temperature of the mixed liquor in the S23 is reduced to about 38 ℃, adding the osmanthus fermented glutinous rice, the osmanthus rice wine and the osmanthus essence and uniformly stirring; s25, throwing the fresh cream into an automatic whipping machine to be whipped at a medium speed until the specific gravity is 0.54 +/-0.01, adding the mixed liquid in the S24, and uniformly whipping for later use, wherein the mixed specific gravity is 0.75 +/-0.01.

5. The preparation method of the sweet osmanthus fermented cheese cake according to claim 2, characterized in that: the specific method of step S3 is as follows: s31, pressing a part of egg embryo into a round piece with the height of 15 +/-1 mm by using a round die with the diameter of 100 +/-1 mm; s32, placing the round piece into a plastic box, placing an aluminum tray, injecting 290 +/-10 g of fermented glutinous rice mousse stuffing, smearing the surface evenly and then placing the mixture into a freezing double tower.

6. The preparation method of the sweet osmanthus fermented cheese cake according to claim 2, characterized in that: the specific method of step S4 is as follows: s41, after the assembled mousse cake is taken out of the tower, uniformly mixing the osmanthus fermented glutinous rice and the neutral mirror pectin, and heating to 30 ℃; and S42, performing surface finishing decoration on the mousse cake by using the mixed solution.

7. The preparation method of the sweet osmanthus fermented cheese cake according to claim 2, characterized in that: the specific method of step S5 is as follows: putting the finished product into a freezing tower, freezing at a temperature below-38 ℃, taking out of the tower, putting into a plastic box with a clean surface, passing through a metal detector, and then

Covering the plastic box cover, sealing, and packaging into mousse plastic bag.

8. The preparation method of the sweet osmanthus fermented cheese cake according to claim 2, characterized in that: the specific method of step S6 is as follows: and (4) putting the packaged mousse cake into a small freezing paper box, sealing the box by using an adhesive tape, and putting the box into a freezer for storage.

Technical Field

The invention relates to the field of dessert making, in particular to a formula of sweet osmanthus fermented cheese cake and a preparation method thereof.

Background

The fermented glutinous rice is sweet, pungent and warm, contains sugar, organic acid, vitamin B1, B2 and the like, is indispensable nutrient components for human bodies, and can tonify qi, promote the production of body fluid, activate blood, dissipate stagnation and reduce swelling. The fermented glutinous rice is not only beneficial to inducing diuresis and reducing edema for pregnant women, but also suitable for promoting lactation of women, and the fermented glutinous rice contains alcohol, so that the fermented glutinous rice is beneficial to blood circulation of a human body and digestion.

Therefore, it is necessary to design a formula and a preparation method of the sweet osmanthus fermented cheese cake.

Disclosure of Invention

The invention breaks through the difficult problems in the prior art and designs the formula and the preparation method of the sweet osmanthus fermented cheese cake.

In order to achieve the purpose, the invention designs a formula of sweet osmanthus fermented cheese cake and a preparation method thereof, the sweet osmanthus fermented cheese cake comprises an egg germ layer, a mousse layer and a decorative layer, and the formula of each layer is as follows:

egg germ layer: 28-30 wt% of egg white liquid, 0.1-0.2 wt% of refined salt, 0.2-0.3 wt% of compound cake acidity regulator, 10-10.3 wt% of Korean white granulated sugar, 8.5-8.7 wt% of water, 17.20-17.23 wt% of soybean oil, 13.70-13.73 wt% of wheat flour, 2.88-2.90 wt% of wheat starch, 14.2-14.5 wt% of egg yolk liquid and 3.3-3.6 wt% of granulated sugar powder, wherein the sum of the contents of all the components is 100%;

mousse layer: 1.0-1.2% of Jilibing tablets, 14.70-17.75% of full cream milk, 9.0-9.5% of cream cheese, 7.4-7.6% of Korean white granulated sugar, 7.4-7.6% of pasteurized egg yolk liquid, 14.0-14.15% of sweet osmanthus fermented glutinous rice fruity sauce, 2.3-2.5% of sweet osmanthus fruity rice wine, 0.15-0.18% of sweet osmanthus essence and 42.2-43.5% of fresh milk fat, wherein the sum of the contents of all the components is 100%;

decorating layer: 30-40% of sweet osmanthus fermented glutinous rice fruity sauce and 60-70% of neutral mirror pectin, wherein the sum of the contents of the components is 100%;

the preparation method comprises the following steps: s1, making egg blanks; s2, making a mousse layer; s3, assembling; s4, surface decoration; s5, packaging; and S6, storing.

The specific method of step S1 is as follows: s11, adding refined salt and the compound cake acidity regulator into the egg white liquid, stirring until the mixture is slightly foamed, and then adding Korean white granulated sugar and stirring until the mixture is wet and foamed; s12, mixing water, soybean oil, wheat flour, wheat starch, egg yolk liquid and granulated sugar powder, and stirring; s13, adding 1/3 foaming protein into the mixed egg yolk liquid, stirring for 3-4 times, pouring the rest foaming protein, and uniformly stirring; s14, pouring the slurry into a mould, baking for 25min at the temperature of 180 +/-5 ℃ of the upper fire and 160 +/-5 ℃ of the lower fire, and finishing the egg blank preparation.

The specific method of step S2 is as follows: s21, soaking the keliding slices in whole milk to soften, and heating to 55 ℃ in a waterproof manner for later use; s22, putting the cream cheese into a stirring barrel, stirring until the cream cheese is smooth and has no particles, adding the Korean white granulated sugar and the pasteurized yolk liquid, and stirring uniformly; s23, pouring the mixed solution in the S21 into the mixed solution in the S22 and stirring uniformly; s24, when the temperature of the mixed liquid in the S23 is reduced to about 38 ℃, adding the sweet osmanthus fermented glutinous rice fruity sauce, the sweet osmanthus fruity rice wine and the sweet osmanthus essence and uniformly stirring; s25, throwing the fresh cream into an automatic whipping machine to be whipped at a medium speed until the specific gravity is 0.54 +/-0.01, adding the mixed liquid in the S24, and uniformly whipping for later use, wherein the mixed specific gravity is 0.75 +/-0.01.

The specific method of step S3 is as follows: s31, pressing a part of egg embryo into a round piece with the height of 15 +/-1 mm by using a round die with the diameter of 100 +/-1 mm; s32, placing the round piece into a plastic box, placing an aluminum tray, injecting 290 +/-10 g of fermented glutinous rice mousse stuffing, smearing the surface evenly and then placing the mixture into a freezing double tower.

The specific method of step S4 is as follows: s41, after the assembled mousse cake is taken out of the tower, uniformly mixing the sweet osmanthus fermented glutinous rice fruity sauce and the neutral mirror pectin, and heating to 30 ℃; and S42, performing surface finishing decoration on the mousse cake by using the mixed solution.

The specific method of step S5 is as follows: putting the finished product into a freezing tower, freezing at a temperature below-38 ℃, taking out of the tower, putting into a plastic box with a clean surface, passing through a metal detector, and then

Covering the plastic box cover, sealing, and packaging into mousse plastic bag.

The specific method of step S6 is as follows: and (4) putting the packaged mousse cake into a small freezing paper box, sealing the box by using an adhesive tape, and putting the box into a freezer for storage.

Compared with the prior art, the sweet osmanthus cake has the advantages that the Korean granulated sugar is adopted, the grains are finer, the purity is higher, the taste of the cheese cake is finer, the sweet osmanthus rice wine is added while the sweet osmanthus cake is added, the sweet osmanthus fragrance is mellow, and the integral flavor is more unique.

Detailed Description

Example 1:

the invention designs a formula and a preparation method of sweet osmanthus brewing cheese cake, wherein the sweet osmanthus brewing cheese cake comprises egg germ layers, mousse layers and decorative layers, and the formula of each layer is as follows:

egg germ layer: 29 wt% of egg white liquid, 0.1 wt% of refined salt, 0.25 wt% of compound cake acidity regulator, 10.3 wt% of Korean white granulated sugar, 8.7 wt% of water, 17.22 wt% of soybean oil, 13.73 wt% of wheat flour, 2.90 wt% of wheat starch, 14.4 wt% of egg yolk liquid and 3.5 wt% of granulated sugar powder;

mousse layer: 1.1% of Jilibing tablets, 14.75% of full cream milk, 9.5% of cream cheese, 7.6% of Korean white granulated sugar, 7.6% of pasteurized yolk liquid, 14.15% of sweet osmanthus fermented glutinous rice, 2.5% of sweet osmanthus rice wine, 0.18% of sweet osmanthus essence and 42.62% of fresh cream;

decorating layer: 30% of sweet osmanthus fermented glutinous rice and 70% of neutral mirror pectin.

The manufacturing method comprises the following steps:

s1, preparing egg embryo, the specific method is as follows: s11, adding refined salt and the compound cake acidity regulator into the egg white liquid, stirring until the mixture is slightly foamed, and then adding Korean white granulated sugar and stirring until the mixture is wet and foamed; s12, mixing water, soybean oil, wheat flour, wheat starch, egg yolk liquid and granulated sugar powder, and stirring; s13, adding 1/3 foaming protein into the mixed egg yolk liquid, stirring for 3-4 times, pouring the rest foaming protein, and uniformly stirring; s14, pouring the slurry into a mould, baking for 25min at the temperature of 180 +/-5 ℃ of the upper fire and 160 +/-5 ℃ of the lower fire, and finishing the egg blank preparation.

S2, preparing the mousse layer by the specific method as follows: s21, soaking the keliding slices in whole milk to soften, and heating to 55 ℃ in a waterproof manner for later use; s22, putting the cream cheese into a stirring barrel, stirring until the cream cheese is smooth and has no particles, adding the Korean white granulated sugar and the pasteurized yolk liquid, and stirring uniformly; s23, pouring the mixed solution in the S21 into the mixed solution in the S22 and stirring uniformly; s24, when the temperature of the mixed liquor in the S23 is reduced to about 38 ℃, adding the osmanthus fermented glutinous rice, the osmanthus rice wine and the osmanthus essence and uniformly stirring; s25, throwing the fresh cream into an automatic whipping machine to be whipped at a medium speed until the specific gravity is 0.54 +/-0.01, adding the mixed liquid in the S24, and uniformly whipping for later use, wherein the mixed specific gravity is 0.75 +/-0.01.

S3, assembling, specifically comprising the following steps: s31, pressing a part of egg embryo into a round piece with the height of 15 +/-1 mm by using a round die with the diameter of 100 +/-1 mm; s32, placing the round piece into a plastic box, placing an aluminum tray, injecting 290 +/-10 g of fermented glutinous rice mousse stuffing, smearing the surface evenly and then placing the mixture into a freezing double tower.

S4, surface decoration, the concrete method is as follows: s41, after the assembled mousse cake is taken out of the tower, uniformly mixing the osmanthus fermented glutinous rice and the neutral mirror pectin, and heating to 30 ℃; and S42, performing surface finishing decoration on the mousse cake by using the mixed solution.

S5, packaging, wherein the specific method is as follows: putting the finished product into a freezing tower, freezing at a temperature below-38 ℃, taking out of the tower, putting into a plastic box with a clean surface, passing through a metal detector, and then

Covering the plastic box cover, sealing, and packaging into mousse plastic bag.

S6, storing, specifically comprising the following steps: and (4) putting the packaged mousse cake into a small freezing paper box, sealing the box by using an adhesive tape, and putting the box into a freezer for storage.

According to the embodiment, the Korean granulated sugar is adopted, the grains are finer, the purity is higher, the taste of the cheese cake is finer, and the sweet osmanthus rice wine is added while the sweet osmanthus fermented glutinous rice is added, so that the sweet osmanthus fragrance is mellow, and the integral flavor is more unique.