Low-sugar Chinese wolfberry cheese and preparation method thereof

Abstract

The invention discloses low-sugar Chinese wolfberry cheese and a preparation method thereof, and belongs to the technical field of food processing. The low-sugar Chinese wolfberry cheese disclosed by the invention is prepared from the following raw materials in parts by weight: 15 to 18 parts of cream cheese, 15 to 18 parts of unsalted butter, 32 to 35 parts of pure milk, 2 to 4 parts of gelatin, 0.10 to 0.20 part of carrageenan, 0.10 to 0.20 part of locust bean gum, 0.50 to 0.80 part of sodium tripolyphosphate, 0.50 to 0.80 part of sodium citrate, 5 to 10 parts of erythritol, 15 to 25 parts of Chinese wolfberry primary pulp and 0.05 to 0.8 part of edible mint essence. Through reasonable compounding of the Chinese wolfberry puree and the mint essence, the flavor of a cheese product is effectively enriched and improved, the sweetness perception intensity in the Chinese wolfberry cheese is improved by using the fragrance-taste transmembrane state effect, and the sweet greasy feeling of the cheese is reduced, so that the effects of reducing sugar and increasing sweetness are achieved.

Description

Technical Field

[0001] The invention relates to low-sugar wolfberry cheese and a preparation method thereof, and belongs to the technical field of food processing. Background Art

[0002] Cheese products are made from cheese (15% to 50%) as the primary ingredient, with other ingredients added, with or without food additives and nutritional fortifiers, through heating, stirring, and emulsification. Compared to milk or natural cheese, their diverse flavors and forms are more popular with consumers. As consumers become more health-conscious, developing healthy and delicious cheese products has become a core competitive advantage in the cheese industry.

[0003] Although the market demand for cheese products has continued to grow in recent years, large amounts of sugar are often added during the production process to enhance the flavor of the cheese products. However, excessive sugar intake can have adverse effects on consumer health, increasing the risk of diabetes, obesity, cardiovascular diseases, and other diseases, thereby affecting the further development of cheese products. "Sugar reduction" has become one of the key bottlenecks restricting the development of the cheese industry. Currently, most low-sugar products on the market often achieve this by directly reducing sugar levels or adding low-calorie sweeteners (such as erythritol, xylitol, etc.), but this often results in a relatively monotonous flavor.

[0004] Therefore, developing a healthy, safe, and flavor-enhancing sugar reduction method for cheese products is highly desirable. Existing technologies disclose methods for reducing sugar and enhancing sweetness by combining menthol with sweeteners. However, these methods still have drawbacks. For example, the sugar reduction and sweetening effect is not significant for certain food matrices, the flavor of the product is relatively monotonous, and some consumers are not well-received by the minty flavor. Summary of the Invention

[0005] [Technical Issues]

[0006] Existing low-sugar cheese products often achieve the purpose of reducing sugar and increasing sweetness by directly lowering sugar content or adding low-calorie sweeteners, or by adding menthol to the product. However, the effect of reducing sugar and increasing sweetness is still insufficient, and the flavor of the product is relatively simple, which has low sensory acceptance for some consumers.

[0007] [Technical solution]

[0008] In order to solve the defects of the prior art, the purpose of the present invention is to provide a low-sugar wolfberry cheese and a preparation method thereof. Wolfberry, as a "medicinal and edible substance", is rich in nutrients such as amino acids, minerals, vitamins, and functional ingredients such as flavonoids, polysaccharides and carotenoids. It has the effects of enhancing the body's immunity, anti-aging, anti-oxidation, lowering blood lipids, anti-cancer, and improving vision. Its related products are favored by consumers in the market; by adding wolfberry to cheese products, not only is the cheese rich in functional ingredients and rich taste and flavor, but it also has an unexpected effect of enhancing the perceived sweetness of the cheese, achieving the effect of "reducing sugar and increasing sweetness", forming a new natural "low-sugar" cheese product.

[0009] In order to achieve the above objectives, the technical solutions provided are as follows:

[0010] The invention provides a low-sugar wolfberry cheese. The raw materials of the low-sugar wolfberry cheese include the following components: 15-18 parts of cream cheese, 15-18 parts of light cream, 32-35 parts of pure milk, 2-4 parts of gelatin, 0.10-0.20 parts of carrageenan, 0.10-0.20 parts of locust bean gum, 0.50-0.80 parts of sodium tripolyphosphate, 0.50-0.80 parts of sodium citrate, 5-10 parts of erythritol, 15-25 parts of wolfberry puree, and 0.05-0.8 parts of edible mint essence.

[0011] In one embodiment, the low-sugar wolfberry cheese comprises the following raw materials: 15-18 parts of cream cheese, 15-18 parts of light cream, 32-35 parts of pure milk, 2-4 parts of gelatin, 0.10-0.20 parts of carrageenan, 0.10-0.20 parts of locust bean gum, 0.50-0.80 parts of sodium tripolyphosphate, 0.50-0.80 parts of sodium citrate, 5-10 parts of erythritol, 15-25 parts of wolfberry puree, and 0.05-0.5 parts of edible mint flavor.

[0012] In one embodiment, the low-sugar wolfberry cheese comprises the following raw materials: 15-18 parts of cream cheese, 15-18 parts of light cream, 32-35 parts of pure milk, 2-4 parts of gelatin, 0.10-0.20 parts of carrageenan, 0.10-0.20 parts of locust bean gum, 0.50-0.80 parts of sodium tripolyphosphate, 0.50-0.80 parts of sodium citrate, 5-10 parts of erythritol, 15-25 parts of wolfberry puree, and 0.05-0.25 parts of edible mint flavor.

[0013] In one embodiment, the low-sugar wolfberry cheese comprises the following raw materials: 15-18 parts of cream cheese, 15-18 parts of light cream, 32-35 parts of pure milk, 2-4 parts of gelatin, 0.10-0.20 parts of carrageenan, 0.10-0.20 parts of locust bean gum, 0.50-0.80 parts of sodium tripolyphosphate, 0.50-0.80 parts of sodium citrate, 5 parts of erythritol, 15-25 parts of wolfberry puree, and 0.05-0.25 parts of edible mint flavor.

[0014] In one embodiment, the low-sugar wolfberry cheese comprises the following raw materials: 15-18 parts of cream cheese, 15-18 parts of light cream, 32-35 parts of pure milk, 2-4 parts of gelatin, 0.10-0.20 parts of carrageenan, 0.10-0.20 parts of locust bean gum, 0.50-0.80 parts of sodium tripolyphosphate, 0.50-0.80 parts of sodium citrate, 5 parts of erythritol, 25 parts of wolfberry puree, and 0.25 parts of edible mint flavor.

[0015] In one embodiment, the low-sugar wolfberry cheese comprises the following raw materials: 17 parts of cream cheese, 17 parts of light cream, 35 parts of pure milk, 3.5 parts of gelatin, 0.20 parts of carrageenan, 0.20 parts of locust bean gum, 0.70 parts of sodium tripolyphosphate, 0.70 parts of sodium citrate, 5 parts of erythritol, 25 parts of wolfberry puree, and 0.25 parts of edible mint flavor.

[0016] In one embodiment, the preparation of the wolfberry puree is specifically as follows: soaking the wolfberries in water to absorb water and swell, then crushing and beating the wolfberries, filtering, homogenizing, adding a color preservative, and sterilizing to obtain the wolfberry puree.

[0017] In one embodiment, the ratio of wolfberry to water is 1:4 (g:mL).

[0018] In one embodiment, the soaking temperature is 50-60° C. and the soaking time is 50-60 min.

[0019] In one embodiment, the homogenization parameters are: 2000-3000 r / min for 3-5 minutes.

[0020] The present invention also provides a method for preparing the low-sugar wolfberry cheese described above, the method comprising the following steps:

[0021] Weigh all the raw materials except edible mint essence and gelatin, add them into a food processor, heat and emulsify twice, then add the soaked gelatin, stir until it is completely melted, filter, pour the filtrate into a mold and drop edible mint essence, refrigerate and set.

[0022] In one embodiment, the conditions for the two heating emulsifications are: the first emulsification conditions are: temperature 50-60°C, rotation speed 500-700 r / min, and time 3-5 min; the second emulsification conditions are: temperature 80-95°C, rotation speed 1000 r / min, and time 7-9 min.

[0023] In one embodiment, the soaked gelatin refers to gelatin that is added into water in advance for soaking.

[0024] In one embodiment, the stirring speed is 300-400 r / min and the stirring time is 2-4 min.

[0025] In one embodiment, the filtration mesh size is 100-200 meshes.

[0026] In one embodiment, the refrigerated setting temperature is 2-8°C.

[0027] The present invention also provides the use of the low-sugar wolfberry cheese described above in the field of dairy product preparation.

[0028] Beneficial effects:

[0029] (1) The low-sugar wolfberry cheese of the present invention is prepared by rationally adding wolfberry puree and mint essence for compounding, effectively enriching and improving the flavor of the cheese product, utilizing the transmembrane effect of aroma-flavor to enhance the sweetness perception intensity in the wolfberry cheese, and reducing the "sweet and greasy" feeling of the cheese, thereby achieving the effect of "reducing sugar and increasing sweetness", having sufficient market competitiveness, and having important significance for promoting the high-value utilization of wolfberry resources and the development of "low-sugar" cheese products;

[0030] (2) By adding wolfberry puree as a natural flavor enhancer, not only can the problem of single cheese flavor be improved and the fruity and sweet aroma of the product be enhanced, but also the aroma components contained in wolfberry puree itself can significantly enhance the sweetness perception intensity of cheese, reducing the amount of sugar added by more than 40%, and developing a new natural, low-sugar cheese product. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 This is a process flow chart for preparing the low-sugar wolfberry cheese of the present invention;

[0032] Figure 2 The figures are actual pictures of cheese prepared in the examples and comparative examples of the present invention;

[0033] Figure 3 The radar chart of sensory evaluation of cheeses prepared in Examples of the present invention and Comparative Examples is shown. DETAILED DESCRIPTION

[0034] The technical solutions in the embodiments of the present invention will be described clearly and completely below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention. The following specific embodiments further describe the present invention.

[0035] The test method involved in the present invention is:

[0036] 1. Sugar sweetness value

[0037] The soluble solids content (°Brix) of wolfberry solution and erythritol solution was determined using a handheld sugar meter (WYT-4, produced by Quanzhou Zhongyou Optical Instrument Co., Ltd.).

[0038] 2. GC-MS detection method of aroma components

[0039] Aroma components were extracted using headspace solid-phase microextraction (SPME). 5g of goji berry cheese was placed in a sealed headspace vial. 10μL of the internal standard (2-octanol, 220mg / L) was added and equilibrated at 60°C for 15 minutes. The extraction probe (DVB / CAR / PDMS) was then inserted 2-3cm from the sample surface and extracted for 40 minutes. Thermal desorption was then performed at the GC inlet for 5 minutes.

[0040] Aroma components were detected using a gas chromatography-mass spectrometer (GC-MS) using an HP-Innowax quartz capillary column (60 m × 0.25 mm × 0.25 μm). The carrier gas was helium at a flow rate of 1 mL / min, splitless. The temperature program was as follows: initially at 40°C for 4 min, then increased at 4°C / min to 100°C, then at 3°C / min to 200°C and held for 2 min. Finally, the temperature was increased at 8°C / min to 230°C and held for 2 min. Mass spectrometry conditions included an EI ion source, an electron energy of 70 eV, an ion source temperature of 250°C, and a scan range of 35–500 AmU.

[0041] Qualitative and quantitative analysis of aroma components: NIST11 and Wiley7n.1 mass spectrometry libraries were searched, and the compounds were preliminarily determined based on the matching degree. 30 The retention index (RI) was calculated from the retention time of the n-alkane standard and compared with the retention index of compounds under the same analytical conditions in the literature. The above methods were combined to finally complete the qualitative analysis of volatile compounds, and 2-octanol was used as the internal standard for quantitative analysis.

[0042] 3. Sensory evaluation standards

[0043] A sensory evaluation panel consisting of 14 sensory evaluators (7 males and 7 females) with olfactory experience conducted a quantitative descriptive sensory analysis of the aroma profile of the samples. The selected sensory evaluators have good odor perception ability and sensory evaluation experience. The sensory experiment uses a 10-point scoring system (1 to 10 points), where "1" represents no smell of the aroma, "4" represents weak intensity, "7" represents medium intensity, and "10" represents strong aroma intensity. Sensory attribute words include coolness, milky aroma, sweet aroma, fruity aroma, mint aroma, sweetness, bitterness, sweetness and overall acceptability. The results take the average of the scores of the 14 sensory evaluators, and all sensory evaluation experiments are repeated 3 times.

[0044] The raw materials involved in the present invention are:

[0045] Cream cheese: Anchor cream cheese;

[0046] Whipping cream: Nestle's multifunctional whipping cream;

[0047] Preparation of wolfberry puree: wolfberries and water are mixed in a ratio of 1:4 (g:mL), soaked at 50-60°C for 50-60 minutes to allow swelling, crushed and pulped twice, filtered, homogenized at a speed of 2000-3000 r / min for 3-5 minutes, and a 0.2% sodium D-isoascorbate solution is added for color protection. The resulting product is placed in a sterilized bottle and treated under ultrahigh pressure conditions of 400-600 MPa for 2-4 minutes. After treatment, it is packaged in a sterile environment to obtain the wolfberry puree.

[0048] Example 1

[0049] A low-sugar wolfberry cheese, the raw material formula of which includes the following components by weight:

[0050] Cream cheese 17g, light cream 17g, pure milk 35g, gelatin 3.5g, carrageenan 0.2g, locust bean gum 0.2g, sodium tripolyphosphate 0.7g, sodium citrate 0.7g, erythritol 8.7g, wolfberry puree 17g, edible mint flavor 0.05g;

[0051] A method for preparing low-sugar wolfberry cheese comprises the following steps:

[0052] (1) Wolfberry and water were mixed in a ratio of 1:4 (g:mL), and the mixture was soaked at 55°C for 60 min to allow for swelling; the mixture was then crushed and pulped, and then homogenized at a speed of 3000 r / min for 4 min to obtain wolfberry pulp;

[0053] (2) Weighing cream cheese, light cream, pure milk, gelatin, carrageenan, locust bean gum, sodium tripolyphosphate, sodium citrate, erythritol, wolfberry puree, and edible mint flavoring ingredients by weight;

[0054] (3) Soak the gelatin in deionized water; add the remaining raw materials into the Thermomi x intelligent food processor and perform secondary heating and emulsification. The first emulsification conditions are: temperature 55°C, speed 600 r / min, time 3.5 min; the second emulsification conditions are: temperature 95°C, speed 1000 r / min, time 7.5 min; and the finished product is obtained;

[0055] (4) Remove the water from the soaked gelatin and add it to the finished product, stir until it is completely melted, and then filter it through a 100-mesh sieve;

[0056] (5) Pour the filtered material into a mold, add edible mint essence, and refrigerate at 6°C to set the mold.

[0057] Example 2

[0058] A low-sugar wolfberry cheese, the raw material formula of which includes the following components by weight:

[0059] 17g cream cheese, 17g light cream, 35g pure milk, 3.5g gelatin, 0.2g carrageenan, 0.2g locust bean gum, 0.7g sodium tripolyphosphate, 0.7g sodium citrate, 8.7g erythritol, 17g wolfberry puree, 0.25g edible mint flavor.

[0060] A method for preparing low-sugar wolfberry cheese comprises the following steps:

[0061] (1) Wolfberry and water were mixed in a ratio of 1:4 (g:mL), and the mixture was soaked at 55°C for 60 min to allow for swelling; the mixture was then crushed and pulped, and then homogenized at a speed of 3000 r / min for 4 min to obtain wolfberry pulp;

[0062] (2) Weighing cream cheese, light cream, pure milk, gelatin, carrageenan, locust bean gum, sodium tripolyphosphate, sodium citrate, erythritol, wolfberry puree, and edible mint flavoring ingredients by weight;

[0063] (3) Soak the gelatin in deionized water; add the remaining raw materials into the Thermomi x intelligent food processor and perform secondary heating and emulsification. The first emulsification conditions are: temperature 55°C, speed 600 r / min, time 3.5 min; the second emulsification conditions are: temperature 95°C, speed 1000 r / min, time 7.5 min; and the finished product is obtained;

[0064] (4) Remove the water from the soaked gelatin and add it to the finished product, stir until it is completely melted, and then filter it through a 100-mesh sieve;

[0065] (5) Pour the filtered material into a mold, add edible mint essence, and refrigerate at 6°C to set the mold.

[0066] Example 3

[0067] A low-sugar wolfberry cheese, the raw material formula of which includes the following components by weight:

[0068] 17g cream cheese, 17g light cream, 35g pure milk, 3.5g gelatin, 0.2g carrageenan, 0.2g locust bean gum, 0.7g sodium tripolyphosphate, 0.7g sodium citrate, 8.7g erythritol, 17g wolfberry puree, 0.5g edible mint flavor.

[0069] A method for preparing low-sugar wolfberry cheese comprises the following steps:

[0070] (1) Wolfberry and water were mixed in a ratio of 1:4 (g:mL), and the mixture was soaked at 55°C for 60 min to allow for swelling; the mixture was then crushed and pulped, and then homogenized at a speed of 3000 r / min for 4 min to obtain wolfberry pulp;

[0071] (2) Weighing cream cheese, light cream, pure milk, gelatin, carrageenan, locust bean gum, sodium tripolyphosphate, sodium citrate, erythritol, wolfberry puree, and edible mint flavoring ingredients by weight;

[0072] (3) Soak the gelatin in deionized water; add the remaining raw materials into the Thermomi x intelligent food processor and perform secondary heating and emulsification. The first emulsification conditions are: temperature 55°C, speed 600 r / min, time 3.5 min; the second emulsification conditions are: temperature 95°C, speed 1000 r / min, time 7.5 min; and the finished product is obtained;

[0073] (4) Remove the water from the soaked gelatin and add it to the finished product, stir until it is completely melted, and then filter it through a 100-mesh sieve;

[0074] (5) Pour the filtered material into a mold, add edible mint essence, and refrigerate at 6°C to set the mold.

[0075] Example 4

[0076] A low-sugar wolfberry cheese, the raw material formula of which includes the following components by weight:

[0077] 17g cream cheese, 17g light cream, 35g pure milk, 3.5g gelatin, 0.2g carrageenan, 0.2g locust bean gum, 0.7g sodium tripolyphosphate, 0.7g sodium citrate, 8.7g erythritol, 17g wolfberry puree, 0.75g edible mint flavor.

[0078] A method for preparing low-sugar wolfberry cheese comprises the following steps:

[0079] (1) Wolfberry and water were mixed in a ratio of 1:4 (g:mL), and the mixture was soaked at 55°C for 60 min to allow for swelling; the mixture was then crushed and pulped, and then homogenized at a speed of 3000 r / min for 4 min to obtain wolfberry pulp;

[0080] (2) Weighing cream cheese, light cream, pure milk, gelatin, carrageenan, locust bean gum, sodium tripolyphosphate, sodium citrate, erythritol, wolfberry puree, and edible mint flavoring ingredients by weight;

[0081] (3) Soak the gelatin in deionized water; add the remaining raw materials into the Thermomi x intelligent food processor and perform secondary heating and emulsification. The first emulsification conditions are: temperature 55°C, speed 600 r / min, time 3.5 min; the second emulsification conditions are: temperature 95°C, speed 1000 r / min, time 7.5 min; and the finished product is obtained;

[0082] (4) Remove the water from the soaked gelatin and add it to the finished product, stir until it is completely melted, and then filter it through a 100-mesh sieve;

[0083] (5) Pour the filtered material into a mold, add edible mint essence, and refrigerate at 6°C to set the mold.

[0084] Example 5

[0085] A low-sugar wolfberry cheese, the raw material formula of which includes the following components by weight:

[0086] Cream cheese 17g, light cream 17g, pure milk 35g, gelatin 3.5g, carrageenan 0.2g, locust bean gum 0.2g, sodium tripolyphosphate 0.7g, sodium citrate 0.7g, erythritol 5g (7°Brix), wolfberry puree 25g (7°Brix), edible mint flavor 0.25g.

[0087] A method for preparing low-sugar wolfberry cheese comprises the following steps:

[0088] (1) Wolfberry and water were mixed in a ratio of 1:4 (g:mL), and the mixture was soaked at 55°C for 60 min to allow for swelling; the mixture was then crushed and pulped, and then homogenized at a speed of 3000 r / min for 4 min to obtain wolfberry pulp;

[0089] (2) Weighing cream cheese, light cream, pure milk, gelatin, carrageenan, locust bean gum, sodium tripolyphosphate, sodium citrate, erythritol, wolfberry puree, and edible mint flavoring ingredients by weight;

[0090] (3) Soak the gelatin in deionized water; add the remaining raw materials into the Thermomi x intelligent food processor and perform secondary heating and emulsification. The first emulsification conditions are: temperature 55°C, speed 600 r / min, time 3.5 min; the second emulsification conditions are: temperature 95°C, speed 1000 r / min, time 7.5 min; and the finished product is obtained;

[0091] (4) Remove the water from the soaked gelatin and add it to the finished product, stir until it is completely melted, and then filter it through a 100-mesh sieve;

[0092] (5) Pour the filtered material into a mold, add edible mint essence, and refrigerate at 6°C to set the mold.

[0093] Example 6

[0094] A low-sugar wolfberry cheese, the raw material formula of which includes the following components by weight:

[0095] 17g cream cheese, 17g light cream, 35g pure milk, 3.5g gelatin, 0.2g carrageenan, 0.2g locust bean gum, 0.7g sodium tripolyphosphate, 0.7g sodium citrate, 5g white sugar, 25g wolfberry puree, 0.25g edible mint flavor.

[0096] A method for preparing low-sugar wolfberry cheese comprises the following steps:

[0097] (1) Wolfberry and water were mixed in a ratio of 1:4 (g:mL), and the mixture was soaked at 55°C for 60 min to allow for swelling; the mixture was then crushed and pulped, and then homogenized at a speed of 3000 r / min for 4 min to obtain wolfberry pulp;

[0098] (2) Weighing cream cheese, light cream, pure milk, gelatin, carrageenan, locust bean gum, sodium tripolyphosphate, sodium citrate, erythritol, wolfberry puree, and edible mint flavoring ingredients by weight;

[0099] (3) Soak the gelatin in deionized water; add the remaining raw materials into the Thermomi x intelligent food processor and perform secondary heating and emulsification. The first emulsification conditions are: temperature 55°C, speed 600 r / min, time 3.5 min; the second emulsification conditions are: temperature 95°C, speed 1000 r / min, time 7.5 min; and the finished product is obtained;

[0100] (4) Remove the water from the soaked gelatin and add it to the finished product, stir until it is completely melted, and then filter it through a 100-mesh sieve;

[0101] (5) Pour the filtered material into a mold, add edible mint essence, and refrigerate at 6°C to set the mold.

[0102] Comparative Example 1

[0103] A low-sugar wolfberry cheese, the raw material formula of which includes the following components by weight:

[0104] Cream cheese 17g, light cream 17g, pure milk 35g, gelatin 3.5g, carrageenan 0.2g, locust bean gum 0.2g, sodium tripolyphosphate 0.7g, sodium citrate 0.7g, erythritol 8.7g.

[0105] The preparation method is the same as that of Example 1.

[0106] Comparative Example 2

[0107] A low-sugar wolfberry cheese, the raw material formula of which includes the following components by weight:

[0108] 17g cream cheese, 17g light cream, 35g pure milk, 3.5g gelatin, 0.2g carrageenan, 0.2g locust bean gum, 0.7g sodium tripolyphosphate, 0.7g sodium citrate, 8.7g erythritol, 17g wolfberry puree.

[0109] The preparation method is the same as that of Example 1.

[0110] Comparative Example 3

[0111] A low-sugar wolfberry cheese, the raw material formula of which includes the following components by weight:

[0112] 17g cream cheese, 17g light cream, 35g pure milk, 3.5g gelatin, 0.2g carrageenan, 0.2g locust bean gum, 0.7g sodium tripolyphosphate, 0.7g sodium citrate, 8.7g erythritol, 0.25g mint flavor.

[0113] The preparation method is the same as that of Example 1.

[0114] Comparative Example 4

[0115] 17g cream cheese, 17g light cream, 35g pure milk, 3.5g gelatin, 0.2g carrageenan, 0.2g locust bean gum, 0.7g sodium tripolyphosphate, 0.7g sodium citrate, 50g wolfberry puree (11°Brix), 0.25g edible mint flavor.

[0116] The preparation method is the same as that of Example 1.

[0117] Comparative Example 5

[0118] Based on Example 5, the wolfberry puree was replaced with erythritol; the specific formula is as follows:

[0119] Cream cheese 17g, light cream 17g, pure milk 35g, gelatin 3.5g, carrageenan 0.2g, locust bean gum 0.2g, sodium tripolyphosphate 0.7g, sodium citrate 0.7g, erythritol 10.3g (14°Brix), edible mint flavor 0.25g.

[0120] The preparation method is the same as that of Example 1.

[0121] Comparative Example 6

[0122] 17g cream cheese, 17g light cream, 35g pure milk, 3.5g gelatin, 0.2g carrageenan, 0.2g locust bean gum, 0.7g sodium tripolyphosphate, 0.7g sodium citrate, 8.7g white sugar, 0.25g edible mint flavor.

[0123] The preparation method is the same as that of Example 1.

[0124] Table 1 is the composition ratio table of the examples and comparative examples

[0125]

[0126]

[0127] Result Analysis

[0128] 1. Sensory analysis of the cheeses prepared in the examples and comparative examples was performed. The results are shown in Tables 2 and Figure 3 As shown:

[0129] Table 2 Sensory scores of cheeses prepared in the examples and comparative examples

[0130]

[0131] From Table 1 and Figure 3The results show that the sensory performance of the product in various dimensions, including cooling sensation, milky aroma, sweet aroma, fruity aroma, minty aroma, sweetness, bitterness, and cloying sweetness, varies with the amount of wolfberry puree and edible mint flavor added. The figure shows that compared to Comparative Example 1, the sweetness perception of Comparative Example 2 increased significantly by 26.5% after adding wolfberry puree, indicating that wolfberry puree can significantly enhance the intensity of sweetness perception, but the cloying sweetness increased by 52.7%. Comparative Example 3, in which only mint flavor was added, showed a significant 4.9% increase in sweetness perception intensity compared to Comparative Example 1, and a 7.8% decrease in sweetness compared to Comparative Example 1. This change indicates that mint flavor has a certain effect on enhancing sweetness perception and can reduce the sweetness perception. Compared to Example 5, Comparative Example 4 replaced the sugar content in erythritol with an equal amount of wolfberry puree, increasing the amount of wolfberry puree added. The results showed that the fruity and sweet aromas of the prepared cheese were enhanced, but the bitterness also increased by 51.9%, the sweetness perception decreased by 11.7%, and the overall acceptability decreased by 43.5%. However, compared with Comparative Example 1, the sweetness perception was enhanced by 18%. However, compared with Comparative Example 3, Comparative Example 4, without the addition of erythritol, showed a 12.4% increase in sweetness perception intensity, indicating that the addition of wolfberry puree can reduce the amount of sugar added by 100%, again indicating that the addition of wolfberry puree can enhance the sweetness perception intensity of cheese, but if its addition amount is too high, it will have a certain masking effect on other flavor attributes, thereby reducing the overall sensory quality of the product. In Comparative Example 5, based on Example 5, the sugar content in the wolfberry puree was converted into erythritol in equal amounts, and the amount of erythritol added was increased. It was found that the milky aroma of the cheese was enhanced, and the fruity and sweet aromas were greatly reduced. The sweetness perception intensity was reduced by 23.9% compared with Example 5, indicating that the addition of wolfberry puree enriched the flavor quality of the cheese, and to a certain extent had the effect of reducing sugar and increasing sweetness. The sweetening effect was not only due to the presence of sugar, but was also related to the aroma substances with fruity and sweet aromas.

[0132] Compared with the comparative example, the embodiment has enhanced sweetness perception and improved sensory quality under the synergistic effect of wolfberry puree and mint flavor. For Examples 1 to 4, the fruity and milky properties are relatively stable, and with the increase in the amount of mint flavor added, the sweetness perception is significantly enhanced by 7.6%-24.5% relative to Comparative Example 1, the mint aroma gradually increases, the cool feeling also increases, and the sweet feeling gradually decreases. However, as the amount of mint flavor added continues to increase, the bitterness is also significantly enhanced, especially in Example 4, the bitterness of cheese reaches the strongest. When the amount of mint flavor added is 0.25g, the overall sensory acceptability is higher, that is, Example 2, the overall acceptability increases by 11.8%, 66.9% and 25.5% compared with Comparative Example 1, Comparative Example 2 and Comparative Example 3, respectively. Compared with Example 2, the amount of erythritol added in Example 5 was reduced from 8.7g to 5g, and the amount of wolfberry puree added was increased from 17g to 25g, thereby enhancing the sweet aroma, fruity aroma and sweetness perception intensity. Among them, the fruity aroma increased by 34% and the sweetness perception increased by 12.5%, indicating that the increase in the wolfberry puree content further enhanced the sweetness perception intensity of the cheese and could reduce the amount of sugar added by more than 42.5%. The sugar content of the wolfberry puree in Example 5 was converted into erythritol in equal amounts, so that the comparative example 5 and the example 5 had the same sugar content. Compared with the comparative example 5, the sweetness perception intensity of Example 5 increased by 31.4%, and the overall acceptability increased by 53.7%, indicating that the wolfberry puree made the cheese flavor richer, and the wolfberry puree played a role in reducing sugar and increasing sweetness. The effect is not due to the sugar in the wolfberry, and the synergistic sweetening effect of this amount of wolfberry puree and mint essence is higher than that of 5.3g erythritol. Compared with Comparative Example 1, the sweetness perception intensity of Example 5 was significantly increased by 33.6%, while the amount of erythritol added was reduced from 8.7g to 5g, a decrease of 42.5%; compared with Comparative Example 2, the greasy sweetness of Example 5 was reduced by 31.1%, the cooling sensation was enhanced, and the overall sensory acceptance was increased by 71.8%. Compared with Comparative Example 3, the sweetness perception intensity of Example 5 was increased by 27.3%, and the overall acceptability was increased by 29.1%. Compared with Comparative Example 6, after adding 5g of white sugar, 25g of wolfberry puree and 0.25g of mint flavor, the sweetness perception intensity of Example 6 was increased by 8.2%, indicating that the synergistic sweetening effect of this amount of wolfberry puree and mint flavor is higher than the sweetness contribution of 3.7g of white sugar. The above results show that wolfberry puree or its synergistic effect with mint flavor can reduce the amount of erythritol or white sugar added to cheese by more than 40%, achieving the goal of "reducing sugar without reducing sweetness".

[0133] 2. The aroma activity values ​​(OAV) of the aroma components in the cheeses prepared in the examples and comparative examples were analyzed by GC-MS. The results are shown in Table 3:

[0134] Table 3 Aroma Activity Value (OAV) of Aroma Components in Cheese Prepared by Examples and Comparative Examples

[0135]

[0136]

[0137] As shown in Table 3, 12 aroma compounds were detected in Comparative Example 1, 21 in Comparative Example 2, and 33 in Comparative Example 3. In Examples 1, 2, 3, 4, and 5, 32, 37, 39, 39, and 38 aroma compounds were detected, respectively. This demonstrates that the addition of both wolfberry puree and mint flavor increases the variety of aroma compounds in cheese. Furthermore, Examples 1-4 show that the OAV values ​​of some aroma compounds increase with increasing amounts of mint flavor. For example, the OAV value of menthol gradually increases from 318.92 to 4327.49, indicating a stronger minty aroma, consistent with the sensory evaluation results. Similar trends were observed for minty compounds such as L-menthol and L-carvone. Compared with Comparative Example 1, the addition of wolfberry puree and mint flavor increased the OAV of sweet aromas in Comparative Examples 2, 3, and the Examples, such as n-hexanol (mild sweetness) and phenylethyl alcohol (associated with sweetness in the rose fragrance). The OAV of some sweet aroma substances decreased with the addition of mint flavor, thereby reducing the greasy sweetness to a certain extent. For example, 4-vinyl-2-methoxyphenol, due to its dominant mint property, brought a cooling sensation that also weakened the greasy sweetness perception, which is consistent with the sensory evaluation results. The OAV of substances related to milky aroma, such as Δ-dodecalactone, butyl-decanolide, and butyl-nonanolide, remained relatively stable with the increase in the amount of mint flavor added. It is worth noting that compared with Example 2, the amount of wolfberry puree added in Example 5 is increased, and the OAV values ​​of substances with fruity attributes such as 2-nonanone (fruity aroma), (+)-limonene (citrus orange sweetness), and ethyl acetate (fruity aroma) are also significantly improved, further demonstrating that wolfberry puree brings rich fruity aroma attributes to cheese, and then enhances the sweetness perception intensity of cheese through the cross-modal perceptual interaction of aroma and taste, which is also consistent with the sensory evaluation results.

[0138] The embodiments provided above are not intended to limit the scope of the present invention, nor are the steps described to limit their execution order. Any obvious improvements to the present invention made by those skilled in the art in combination with existing common knowledge shall fall within the scope of protection defined by the claims of the present invention.

Claims

1. A low-sugar wolfberry cheese, characterized in that: Its raw material composition The invention comprises the following components: 15-18 parts of cream cheese, 15-18 parts of light cream, 32-35 parts of pure milk, 2-4 parts of gelatin, 0.10-0.20 parts of carrageenan, 0.10-0.20 parts of locust bean gum, 0.50-0.80 parts of sodium tripolyphosphate, 0.50-0.80 parts of sodium citrate, 5-10 parts of erythritol or 5-10 parts of white sugar, 15-25 parts of wolfberry puree, and 0.05-0.8 parts of edible mint essence.

2. The low-sugar wolfberry cheese according to claim 1, characterized in that Its raw material composition The invention comprises the following components: 15-18 parts of cream cheese, 15-18 parts of light cream, 32-35 parts of pure milk, 2-4 parts of gelatin, 0.10-0.20 parts of carrageenan, 0.10-0.20 parts of locust bean gum, 0.50-0.80 parts of sodium tripolyphosphate, 0.50-0.80 parts of sodium citrate, 5-10 parts of erythritol or 5-10 parts of white sugar, 15-25 parts of wolfberry puree, and 0.05-0.5 parts of edible mint essence.

3. The low-sugar wolfberry cheese according to claim 1, characterized in that Its raw material composition The invention comprises the following components: 15-18 parts of cream cheese, 15-18 parts of light cream, 32-35 parts of pure milk, 2-4 parts of gelatin, 0.10-0.20 parts of carrageenan, 0.10-0.20 parts of locust bean gum, 0.50-0.80 parts of sodium tripolyphosphate, 0.50-0.80 parts of sodium citrate, 5-10 parts of erythritol or 5-10 parts of white sugar, 15-25 parts of wolfberry puree, and 0.05-0.25 parts of edible mint essence.

4. The low-sugar wolfberry cheese according to claim 1, characterized in that Its raw material composition The invention comprises the following components: 15-18 parts of cream cheese, 15-18 parts of light cream, 32-35 parts of pure milk, 2-4 parts of gelatin, 0.10-0.20 parts of carrageenan, 0.10-0.20 parts of locust bean gum, 0.50-0.80 parts of sodium tripolyphosphate, 0.50-0.80 parts of sodium citrate, 5 parts of erythritol or 5 parts of white sugar, 15-25 parts of wolfberry puree, and 0.05-0.25 parts of edible mint essence.

5. The low-sugar wolfberry cheese according to claim 1, characterized in that Its raw material composition The invention comprises the following components: 15-18 parts of cream cheese, 15-18 parts of light cream, 32-35 parts of pure milk, 2-4 parts of gelatin, 0.10-0.20 parts of carrageenan, 0.10-0.20 parts of locust bean gum, 0.50-0.80 parts of sodium tripolyphosphate, 0.50-0.80 parts of sodium citrate, 5 parts of erythritol or 5 parts of white sugar, 25 parts of wolfberry puree and 0.25 parts of edible mint essence.

6. The low-sugar wolfberry cheese according to claim 1, characterized in that Its raw material composition The invention comprises the following components: 17 parts of cream cheese, 17 parts of light cream, 35 parts of pure milk, 3.5 parts of gelatin, 0.20 parts of carrageenan, 0.20 parts of locust bean gum, 0.70 parts of sodium tripolyphosphate, 0.70 parts of sodium citrate, 5 parts of erythritol or 5 parts of white sugar, 25 parts of wolfberry puree, and 0.25 parts of edible mint essence.

7. The low-sugar wolfberry cheese according to claim 1, characterized in that The wolfberry pulp is prepared by soaking the wolfberries in water to absorb water and swell, then crushing and beating the wolfberries, filtering, homogenizing, adding a color preservative, and sterilizing to obtain the wolfberry pulp.

8. A method for preparing the low-sugar wolfberry cheese according to any one of claims 1 to 7, characterized in that: The method comprises the following: Weigh all the raw materials of the low-sugar wolfberry cheese described in any one of claims 1 to 7, except edible mint essence and gelatin, add them into a food processor, heat and emulsify twice, then add the soaked gelatin, stir until it is completely melted, filter, pour the filtrate into a mold, add edible mint essence, and refrigerate to set.

9. The preparation method according to claim 8, characterized in that The heating and emulsification conditions are as follows: the first emulsification condition is: temperature 50-60° C., rotation speed 500-700 r / min, and time 3-5 min; the second emulsification condition is: temperature 80-95° C., rotation speed 1000 r / min, and time 7-9 min.

10. Use of the low-sugar wolfberry cheese according to any one of claims 1 to 7 in the field of dairy product preparation.

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