A multi-layered gel reduced sugar cheese stick and a method of making the same

Abstract

The application provides a multi-layer gel reduced-sugar cheese stick and a preparation method thereof. The prepared multi-layer gel reduced-sugar cheese stick is stacked by a plurality of layers of cheese gel, and sucrose is unevenly distributed in each layer of gel. The application stacks layered cheese stick gels with different sucrose contents, introduces non-uniform spatial distribution of sucrose in the cheese stick, thereby generating a sweet contrast and causing the sweet intensity to be enhanced; and the addition amount of raw material whey protein powder is changed to compensate for the adverse effects of removing sucrose on the texture of zero-sugar gel. The application can be used for further optimizing product development, reducing the sugar content in food, and maintaining the sweet intensity and texture.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of reduced-sugar food, and particularly relates to a multi-layer gel reduced-sugar cheese stick and a preparation method thereof. BACKGROUND

[0002] In recent years, people have paid more and more attention to the relationship between eating habits and health problems. In this case, reducing the intake of sugar can reduce the incidence of obesity, dental caries and cardiovascular diseases caused by high blood pressure. At present, different strategies have been proposed to reduce the sugar content in food. One strategy is to use high-efficiency sweeteners instead of sucrose, and another strategy is to add taste enhancers to enhance the intensity of mouthfeel. However, since sugar can provide mouthfeel, sweetness and texture in food, changes in sugar content often change people's perception of sweetness and texture, resulting in a decrease in the overall quality of food, which will cause a decrease in consumer preference and acceptance. Reducing sugar in food is a great challenge for food manufacturers, and other methods are needed to reduce the sugar content in food and beverages. SUMMARY

[0003] This section is intended to summarize some aspects of the embodiments of the present application and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the abstract and title of the specification to avoid obscuring the purpose of this section, the abstract and the title, and such simplifications or omissions cannot be used to limit the scope of the present application.

[0004] In view of the above and / or problems existing in the prior art, the present application is proposed.

[0005] Therefore, the purpose of the present application is to overcome the deficiencies in the prior art and provide a preparation method of a multi-layer gel reduced-sugar cheese stick.

[0006] To solve the above technical problems, the present application provides the following technical scheme: a preparation method of a multi-layer gel reduced-sugar cheese stick, characterized in that it comprises,

[0007] First mixing: heating drinking water and adding powder for low-speed stirring;

[0008] Second mixing: adding natural cheddar cheese, anhydrous butter, sucrose, emulsifying salt, stabilizer, preservative and lactic acid, and performing high-speed stirring to fully melt and emulsify the raw materials, so as to obtain cheese stick slurry;

[0009] Stacking and forming: stacking the slurry prepared after the second mixing one layer at a time on the previous layer, and storing in a refrigerator at 4 DEG C for cold preservation;

[0010] The components of the multi-layer gel reduced-sugar cheese stick, by mass percentage, include: cheddar cheese 10-30%, butter 5-20%, sucrose 0-20%, powder 2-8%, concentrated milk protein powder 1%-5%, whey powder 1-5%, emulsifying salt 1.5-2.5%, stabilizer 0.5-1.5%, preservative 0.05-0.1%, lactic acid 0.05-0.1%, and the balance is drinking water.

[0011] As a preferred scheme of the preparation method, the powder is one or more of whole milk powder, semi-skimmed milk powder and skimmed milk powder.

[0012] As a preferred scheme of the preparation method, the emulsifying salt is one or more of sodium citrate, sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate.

[0013] As a preferred scheme of the preparation method, the stabilizer is one or more of locust bean gum, guar gum, carrageenan and xanthan gum.

[0014] As a preferred scheme of the preparation method, the preservative is one or more of sorbic acid and potassium sorbate.

[0015] As a preferred scheme of the preparation method, the low-speed stirring rate is 1000-1200 r / min, the stirring time is 4-8 min, and the stirring temperature is 65-75 DEG C.

[0016] As a preferred scheme of the preparation method, the high-speed stirring rate is 2000-3000 r / min, the stirring time is 10-20 min, and the stirring temperature is 75-90 DEG C.

[0017] As a preferred scheme of the preparation method, the prepared slurry is stacked in a gel on the previous layer one layer at a time, wherein the pipetting amount of each layer of the stack is 1-3 ml, and the thickness of each layer is about 1-2 cm; the number of stacked layers is 0-8.

[0018] Still another object of the present application is to overcome the deficiencies in the prior art and provide a multi-layer gel reduced-sugar cheese stick, characterized in that the preparation raw materials of the multi-layer gel reduced-sugar cheese stick include the following components by mass percentage: cheddar cheese 10-30%, butter 5-20%, sucrose 0-20%, powder 2-8%, concentrated milk protein powder 1%-5%, whey powder 1-5%, emulsifying salt 1.5-2.5%, stabilizer 0.5-1.5%, preservative 0.05-0.1%, lactic acid 0.05-0.1%, and the balance is drinking water.

[0019] As a preferred solution of the multi-layered gel reduced sugar cheese stick of the present application, wherein: the multi-layered gel reduced sugar cheese stick is stacked by several layers of cheese gel, and the sucrose concentration of each layer of gel is not completely the same.

[0020] The present application has the following advantages:

[0021] The present application proposes an alternative method to enhance the sweetness by modifying the structure of the cheese stick system, by stacking the layered cheese stick gel with different sucrose content, introducing the non-uniform spatial distribution of sucrose in the cheese stick, thereby generating the sweetness contrast, resulting in the enhancement of the sweetness intensity.

[0022] The present application can reduce the sucrose content in the cheese stick without reducing the sweetness intensity of sucrose by stacking several layers of cheese stick gel with different sucrose concentrations. BRIEF DESCRIPTION OF DRAWINGS

[0023] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the following will briefly introduce the drawings needed to be used in the embodiment description. Obviously, the drawings in the following description are only some embodiments of the present application, and other drawings can also be obtained by those skilled in the art without creative labor. Among them:

[0024] Figure 1 The structure and sucrose distribution of the cheese stick samples prepared in the present application examples 1-9 and comparative examples 1-4, 7-9 are shown in the following schematic diagram:

[0025] Figure 2 The changes of texture and sweetness preference of the cheese stick samples prepared in the present application comparative example 1 and comparative examples 5-9 are shown in the following schematic diagram:

[0026] Figure 3 The changes of sensory evaluation of sweetness intensity within 75s after eating of the present application examples 1, 5, 9 and comparative example 7 are shown in the following schematic diagram. DETAILED DESCRIPTION

[0027] In order to make the above-mentioned purposes, features and advantages of the present application more obvious and easy to understand, the specific embodiments of the present application will be described in detail in the following description.

[0028] In the following description, many specific details are set forth in order to provide a thorough understanding of the present application, but the present application can also be implemented in other ways different from those described herein, and those skilled in the art can make similar generalizations without departing from the connotation of the present application, therefore the present application is not limited to the specific embodiments disclosed below.

[0029] Second, the "one embodiment" or "an embodiment" referred to herein means a specific feature, structure, or characteristic under discussion. Throughout this specification, and in all claims appearing below, the phrases "in one embodiment" or "in an embodiment" do not refer to the same embodiment, although they can. None of the additional features, structures, or characteristics under discussion are individually necessary to the practice of this application, nor are all of them requisite.

[0030] The raw materials in the embodiments of the present application are as follows: sucrose from Guangzhou Fuzhengdonghai Food Co., Ltd.; cheddar cheese and butter from Inner Mongolia Yili Industrial Group Co., Ltd.; milk powder, concentrated milk protein powder and whey powder from Jiangsu Ruicheng Biological Technology Co., Ltd.; lactic acid, preservative and stabilizer from Jiangsu Fushengde Biological Engineering Co., Ltd.; emulsifying salt from Jiangsu Peidu Biological Engineering Co., Ltd.; and pure water from Wuxi Jiangnan University Culture and Education Service Co., Ltd.

[0031] Embodiment 1

[0032] The formula of the cheese stick with sugar-containing layer is as follows: cheddar cheese 15%, butter 10%, sucrose 10%, skim milk powder 5%, concentrated milk protein powder 2%, whey powder 1%, emulsifying salt (sodium citrate: sodium tripolyphosphate: sodium hexametaphosphate = 1:1:1) 2%, stabilizer (carrageenan: locust bean gum: gelatin = 1:1:1) 1.2%, preservative (sorbic acid) 0.1%, lactic acid 0.08%, and drinking water 53.62%.

[0033] The formula of the cheese stick with zero sugar layer is as follows: cheddar cheese 15%, butter 10%, skim milk powder 5%, concentrated milk protein powder 2%, whey powder 1%, emulsifying salt (sodium citrate: sodium tripolyphosphate: sodium hexametaphosphate = 1:1:1) 2%, stabilizer (carrageenan: locust bean gum: gelatin = 1:1:1) 1.2%, preservative (sorbic acid) 0.1%, lactic acid 0.08%, and drinking water 63.62%.

[0034] The process flow for preparing the cheese stick is as follows: the skim milk powder, concentrated milk protein powder and whey powder are mixed with water, heated and stirred at 70°C and 1000 rpm for 6 min; the cheddar cheese, butter, sucrose, emulsifying salt, stabilizer, sorbic acid and lactic acid are stirred at 90°C and 3000 rpm for 20 min to melt and emulsify the raw materials, so as to obtain cheese stick slurry with a sucrose concentration of 10% or 0%; the prepared slurry is stacked in layers, with each layer being 3 ml in volume and about 2.0 cm in thickness, to obtain a 5-layer gel cheese stick with reduced sugar, which is stored in a refrigerator at 4°C. The average total sugar concentration of the layered cheese gel is 6% (w / w), and the sucrose concentration of each layer from top to bottom is 10%, 0%, 10%, 0% and 10% (w / w).

[0035] Embodiment 2

[0036] Sugar-containing layer cheese stick formula: cheddar cheese 15%, butter 10%, sucrose 10%, skim milk powder 5%, concentrated milk protein powder 2%, whey powder 1%, emulsifying salt (sodium citrate: sodium tripolyphosphate: sodium hexametaphosphate = 1:1:1) 2%, stabilizer (carrageenan: locust bean gum: gelatin = 1:1:1) 1.2%, preservative (sorbic acid) 0.1%, lactic acid 0.08%, drinking water 53.62%.

[0037] Sugar-free layer cheese stick formula: cheddar cheese 15%, butter 10%, skim milk powder 5%, concentrated milk protein powder 2%, whey powder 1.2%, emulsifying salt (sodium citrate: sodium tripolyphosphate: sodium hexametaphosphate = 1:1:1) 2%, stabilizer (carrageenan: locust bean gum: gelatin = 1:1:1) 1.2%, preservative (sorbic acid) 0.1%, lactic acid 0.08%, drinking water 63.42%.

[0038] Cheese stick preparation process: weigh skim milk powder, concentrated milk protein powder, and whey powder, and mix with water, heat and stir at 70°C and 1000 rpm for 6 min; weigh cheddar cheese, butter, sucrose, emulsifying salt, stabilizer, sorbic acid, and lactic acid, and high-speed stir at 90°C and 3000 rpm for 20 min to fully melt and emulsify the raw materials, obtaining cheese stick slurry with sucrose concentration of 10% or 0%; stack the prepared slurry one layer at a time on the previous layer, with each layer being 3 ml in volume and about 2.0 cm in thickness, to make a 5-layer gel reduced-sugar cheese stick, which is stored in a refrigerator at 4°C. The average total sugar concentration of the layered cheese gel is 6% (w / w), and the sucrose concentration of each layer of gel from top to bottom is 10%, 0%, 10%, 0%, and 10% (w / w).

[0039] Example 3

[0040] Sugar-containing layer cheese stick formula: cheddar cheese 15%, butter 10%, sucrose 10%, skim milk powder 5%, concentrated milk protein powder 2%, whey powder 1%, emulsifying salt (sodium citrate: sodium tripolyphosphate: sodium hexametaphosphate = 1:1:1) 2%, stabilizer (carrageenan: locust bean gum: gelatin = 1:1:1) 1.2%, preservative (sorbic acid) 0.1%, lactic acid 0.08%, drinking water 53.62%.

[0041] Sugar-free layer cheese stick formula: cheddar cheese 15%, butter 10%, skim milk powder 5%, concentrated milk protein powder 2%, whey powder 1.5%, emulsifying salt (sodium citrate: sodium tripolyphosphate: sodium hexametaphosphate = 1:1:1) 2%, stabilizer (carrageenan: locust bean gum: gelatin = 1:1:1) 1.2%, preservative (sorbic acid) 0.1%, lactic acid 0.08%, drinking water 63.12%.

[0042] Cheese stick preparation process: Take skim milk powder, concentrated milk protein powder and whey powder and mix with water, heat and stir at 70°C, 1000 rpm for 6 min; Take cheddar cheese, butter, sucrose, emulsifying salt, stabilizer, sorbic acid and lactic acid, high speed stirring at 90°C, 3000 rpm for 20 min, so that the raw materials are fully melted and emulsified, obtain cheese stick slurry with sucrose concentration of 10% or 0%; The prepared slurry is stacked on the previous layer one layer at a time, the pipetting volume of each layer is 3ml, and the thickness of each layer is about 2.0cm, 5 layers of gel reduced sugar cheese stick is prepared, and placed in 4°C refrigerator for storage. The average total sugar concentration of the layered cheese gel is 6%(w / w), and the sucrose concentration of each layer of gel from top to bottom is 10%, 0%, 10%, 0%, 10%(w / w).

[0043] Example 4

[0044] Sugar-containing layer cheese stick formula: cheddar cheese 15%, butter 10%, sucrose 10%, skim milk powder 5%, concentrated milk protein powder 2%, whey powder 1%, emulsifying salt (sodium citrate: sodium tripolyphosphate: sodium hexametaphosphate = 1:1:1) 2%, stabilizer (carrageenan: locust bean gum: gelatin = 1:1:1) 1.2%, preservative (sorbic acid) 0.1%, lactic acid 0.08%, drinking water 53.62%.

[0045] Zero sugar layer cheese stick formula: cheddar cheese 15%, butter 10%, skim milk powder 5%, concentrated milk protein powder 2%, whey powder 2%, emulsifying salt (sodium citrate: sodium tripolyphosphate: sodium hexametaphosphate = 1:1:1) 2%, stabilizer (carrageenan: locust bean gum: gelatin = 1:1:1) 1.2%, preservative (sorbic acid) 0.1%, lactic acid 0.08%, drinking water 62.62%.

[0046] Cheese stick preparation process: Take skim milk powder, concentrated milk protein powder and whey powder and mix with water, heat and stir at 70°C, 1000 rpm for 6 min; Take cheddar cheese, butter, sucrose, emulsifying salt, stabilizer, sorbic acid and lactic acid, high speed stirring at 90°C, 3000 rpm for 20 min, so that the raw materials are fully melted and emulsified, obtain cheese stick slurry with sucrose concentration of 10% or 0%; The prepared slurry is stacked on the previous layer one layer at a time, the pipetting volume of each layer is 3ml, and the thickness of each layer is about 2.0cm, 5 layers of gel reduced sugar cheese stick is prepared, and placed in 4°C refrigerator for storage. The average total sugar concentration of the layered cheese gel is 6%(w / w), and the sucrose concentration of each layer of gel from top to bottom is 10%, 0%, 10%, 0%, 10%(w / w).

[0047] Example 5

[0048] Sugar-containing layer cheese stick formula: cheddar cheese 15%, butter 10%, sucrose 15% or 6%, skim milk powder 5%, concentrated milk protein powder 2%, whey powder 1%, emulsifying salt (sodium citrate: sodium tripolyphosphate: sodium hexametaphosphate = 1:1:1) 2%, stabilizer (carrageenan: locust bean gum: gelatin = 1:1:1) 1.2%, preservative (sorbic acid) 0.1%, lactic acid 0.08%, drinking water 47.62% or 56.62%.

[0049] Sugar-free layer cheese stick formula: cheddar cheese 15%, butter 10%, skim milk powder 5%, concentrated milk protein powder 2%, whey powder 1%, emulsifying salt (sodium citrate: sodium tripolyphosphate: sodium hexametaphosphate = 1:1:1) 2%, stabilizer (carrageenan: locust bean gum: gelatin = 1:1:1) 1.2%, preservative (sorbic acid) 0.1%, lactic acid 0.08%, drinking water 63.62%.

[0050] Cheese stick preparation process: mix skim milk powder, concentrated milk protein powder, and whey powder with water, heat and stir at 70°C and 1000 rpm for 6 min; weigh cheddar cheese, butter, sucrose, emulsifying salt, stabilizer, sorbic acid, and lactic acid, and high-speed stir at 90°C and 3000 rpm for 20 min to fully melt and emulsify the raw materials, obtaining cheese stick slurry with sucrose concentration of 15%, 6%, or 0%; stack the prepared slurry one layer at a time on the previous layer, with each layer having a pipetting volume of 1.4 ml and a thickness of about 1.5 cm, to produce a 7-layer gel reduced sugar cheese stick, which is stored in a refrigerator at 4°C. The average total sugar concentration of the layered cheese gel is 6% (w / w), and the sucrose concentration of each layer of gel from top to bottom is 6%, 0%, 15%, 0%, 15%, 0%, and 6% (w / w), respectively.

[0051] Example 6

[0052] Sugar-containing layer cheese stick formula: cheddar cheese 15%, butter 10%, sucrose 15% or 6%, skim milk powder 5%, concentrated milk protein powder 2%, whey powder 1%, emulsifying salt (sodium citrate: sodium tripolyphosphate: sodium hexametaphosphate = 1:1:1) 2%, stabilizer (carrageenan: locust bean gum: gelatin = 1:1:1) 1.2%, preservative (sorbic acid) 0.1%, lactic acid 0.08%, drinking water 47.62% or 56.62%.

[0053] Sugar-free layer cheese stick formula: cheddar cheese 15%, butter 10%, skim milk powder 5%, concentrated milk protein powder 2%, whey powder 1.2%, emulsifying salt (sodium citrate: sodium tripolyphosphate: sodium hexametaphosphate = 1:1:1) 2%, stabilizer (carrageenan: locust bean gum: gelatin = 1:1:1) 1.2%, preservative (sorbic acid) 0.1%, lactic acid 0.08%, drinking water 63.42%.

[0054] Cheese stick preparation process: Take skim milk powder, concentrated milk protein powder and whey powder and mix with water, heat and stir at 70°C, 1000 rpm for 6 min; Take cheddar cheese, butter, sucrose, emulsifying salt, stabilizer, sorbic acid and lactic acid, high speed stirring at 90°C, 3000 rpm for 20 min, so that the raw materials are fully melted and emulsified, obtain cheese stick slurry with sucrose concentration of 15%, 6% or 0%; The prepared slurry is stacked on the previous layer one layer at a time, the pipetting volume of each layer is 1.4 ml, and the thickness of each layer is about 1.5 cm, 7 layers of gel reduced sugar cheese stick is made, placed in 4°C refrigerator for storage. The average total sugar concentration of the layered cheese gel is 6% (w / w), and the sucrose concentration of each layer of gel from top to bottom is 6%, 0%, 15%, 0%, 15%, 0%, 6% (w / w) respectively.

[0055] Example 7

[0056] Sugar-containing layer cheese stick formula: cheddar cheese 15%, butter 10%, sucrose 15% or 6%, skim milk powder 5%, concentrated milk protein powder 2%, whey powder 1%, emulsifying salt (sodium citrate: sodium tripolyphosphate: sodium hexametaphosphate = 1:1:1) 2%, stabilizer (carrageenan: locust bean gum: gelatin = 1:1:1) 1.2%, preservative (sorbic acid) 0.1%, lactic acid 0.08%, drinking water 47.62% or 56.62%.

[0057] Zero sugar layer cheese stick formula: cheddar cheese 15%, butter 10%, skim milk powder 5%, concentrated milk protein powder 2%, whey powder 1.5%, emulsifying salt (sodium citrate: sodium tripolyphosphate: sodium hexametaphosphate = 1:1:1) 2%, stabilizer (carrageenan: locust bean gum: gelatin = 1:1:1) 1.2%, preservative (sorbic acid) 0.1%, lactic acid 0.08%, drinking water 63.12%.

[0058] Cheese stick preparation process: Take skim milk powder, concentrated milk protein powder and whey powder and mix with water, heat and stir at 70°C, 1000 rpm for 6 min; Take cheddar cheese, butter, sucrose, emulsifying salt, stabilizer, sorbic acid and lactic acid, high speed stirring at 90°C, 3000 rpm for 20 min, so that the raw materials are fully melted and emulsified, obtain cheese stick slurry with sucrose concentration of 15%, 6% or 0%; The prepared slurry is stacked on the previous layer one layer at a time, the pipetting volume of each layer is 1.4 ml, and the thickness of each layer is about 1.5 cm, 7 layers of gel reduced sugar cheese stick is made, placed in 4°C refrigerator for storage. The average total sugar concentration of the layered cheese gel is 6% (w / w), and the sucrose concentration of each layer of gel from top to bottom is 6%, 0%, 15%, 0%, 15%, 0%, 6% (w / w) respectively.

[0059] Example 8

[0060] Sugar-containing layer cheese stick formula: cheddar cheese 15%, butter 10%, sucrose 15% or 6%, skim milk powder 5%, concentrated milk protein powder 2%, whey powder 1%, emulsifying salt (sodium citrate: sodium tripolyphosphate: sodium hexametaphosphate = 1:1:1) 2%, stabilizer (carrageenan: locust bean gum: gelatin = 1:1:1) 1.2%, preservative (sorbic acid) 0.1%, lactic acid 0.08%, drinking water 47.62% or 56.62%.

[0061] Sugar-free layer cheese stick formula: cheddar cheese 15%, butter 10%, skim milk powder 5%, concentrated milk protein powder 2%, whey powder 2%, emulsifying salt (sodium citrate: sodium tripolyphosphate: sodium hexametaphosphate = 1:1:1) 2%, stabilizer (carrageenan: locust bean gum: gelatin = 1:1:1) 1.2%, preservative (sorbic acid) 0.1%, lactic acid 0.08%, drinking water 62.62%.

[0062] Cheese stick preparation process: weigh the skim milk powder, concentrated milk protein powder, and whey powder, and mix with water, heat and stir at 70°C and 1000 rpm for 6 min; weigh the cheddar cheese, butter, sucrose, emulsifying salt, stabilizer, sorbic acid, and lactic acid, and high-speed stir at 90°C and 3000 rpm for 20 min to fully melt and emulsify the raw materials, obtaining cheese stick slurry with sucrose concentration of 15%, 6%, or 0%; stack the prepared slurry one layer at a time on the previous layer, with a pipetting volume of 1.4 ml per layer, and a thickness of about 1.5 cm per layer, to make a 7-layer gel reduced sugar cheese stick, which is stored in a refrigerator at 4°C. The average total sugar concentration of the layered cheese gel is 6% (w / w), and the sucrose concentration of each layer of gel from top to bottom is 6%, 0%, 15%, 0%, 15%, 0%, and 6% (w / w), respectively.

[0063] Example 9

[0064] Cheese stick formula: cheddar cheese 15%, butter 10%, sucrose 6%, skim milk powder 5%, concentrated milk protein powder 2%, whey powder 1%, emulsifying salt (sodium citrate: sodium tripolyphosphate: sodium hexametaphosphate = 1:1:1) 2%, stabilizer (carrageenan: locust bean gum: gelatin = 1:1:1) 1.2%, preservative (sorbic acid) 0.1%, lactic acid 0.08%, drinking water 56.62%.

[0065] Cheese stick preparation process: take skim milk powder, concentrated milk protein powder and whey powder and mix with water, heat and stir at 70°C, 1000 rpm for 6 min; take cheddar cheese, butter, sucrose, emulsifying salt, stabilizer, sorbic acid and lactic acid, high-speed stirring at 90°C, 3000 rpm for 20 min, so that the raw materials are fully melted and emulsified, and the sucrose concentration of the cheese stick slurry is 6%; the prepared slurry is stacked on the previous layer one layer at a time, and the pipetting volume of each layer is 3 ml, and the thickness of each layer is about 2.0 cm, and 5-layer gel reduced sugar cheese sticks are prepared, which are stored at 4°C. The average total sugar concentration of the layered cheese gel is 6% (w / w), and the sucrose concentration of each layer of gel is 6% (w / w).

[0066] Comparative example 1

[0067] Cheese stick formula: cheddar cheese 15%, butter 10%, skim milk powder 5%, concentrated milk protein powder 2%, whey powder 1%, emulsifying salt (sodium citrate: sodium tripolyphosphate: sodium hexametaphosphate = 1:1:1) 2%, stabilizer (carrageenan: locust bean gum: gelatin = 1:1:1) 1.2%, preservative (sorbic acid) 0.1%, lactic acid 0.08%, drinking water 63.62%.

[0068] Cheese stick preparation process: take skim milk powder, concentrated milk protein powder and whey powder and mix with water, heat and stir at 70°C, 1000 rpm for 6 min; take cheddar cheese, butter, sucrose, emulsifying salt, stabilizer, sorbic acid and lactic acid, high-speed stirring at 90°C, 3000 rpm for 20 min, so that the raw materials are fully melted and emulsified, and the sucrose concentration of the cheese stick slurry is 6%; the prepared slurry is stacked on the previous layer one layer at a time, and the pipetting volume of each layer is 3 ml, and the thickness of each layer is about 2.0 cm, and 5-layer gel reduced sugar cheese sticks are prepared, which are stored at 4°C. The average total sugar concentration of the layered cheese gel is 6% (w / w), and the sucrose concentration of each layer of gel is 6% (w / w).

[0069] Comparative example 2

[0070] Cheese stick formula: cheddar cheese 15%, butter 10%, skim milk powder 5%, concentrated milk protein powder 2%, whey powder 1.2%, emulsifying salt (sodium citrate: sodium tripolyphosphate: sodium hexametaphosphate = 1:1:1) 2%, stabilizer (carrageenan: locust bean gum: gelatin = 1:1:1) 1.2%, preservative (sorbic acid) 0.1%, lactic acid 0.08%, drinking water 63.42%.

[0071] Cheese stick preparation process: the skim milk powder, concentrated milk protein powder and whey powder were mixed with water, heated and stirred at 70°C and 1000 rpm for 6 min; the cheddar cheese, butter, sucrose, emulsifying salt, stabilizer, sorbic acid and lactic acid were stirred at 90°C and 3000 rpm for 20 min to melt and emulsify the raw materials, obtaining a cheese stick slurry with a sucrose concentration of 0%; the prepared slurry was poured into the mold at one time to form a homogeneous gel cheese stick, which was stored in a refrigerator at 4°C. The average total sugar concentration of the homogeneous gel cheese stick was 0% (w / w).

[0072] Comparative Example 3

[0073] Cheese stick formula: cheddar cheese 15%, butter 10%, skim milk powder 5%, concentrated milk protein powder 2%, whey powder 1.5%, emulsifying salt (sodium citrate: sodium tripolyphosphate: sodium hexametaphosphate = 1:1:1) 2%, stabilizer (carrageenan: locust bean gum: gelatin = 1:1:1) 1.2%, preservative (sorbic acid) 0.1%, lactic acid 0.08%, drinking water 63.12%.

[0074] Cheese stick preparation process: the skim milk powder, concentrated milk protein powder and whey powder were mixed with water, heated and stirred at 70°C and 1000 rpm for 6 min; the cheddar cheese, butter, sucrose, emulsifying salt, stabilizer, sorbic acid and lactic acid were stirred at 90°C and 3000 rpm for 20 min to melt and emulsify the raw materials, obtaining a cheese stick slurry with a sucrose concentration of 0%; the prepared slurry was poured into the mold at one time to form a homogeneous gel cheese stick, which was stored in a refrigerator at 4°C. The average total sugar concentration of the homogeneous gel cheese stick was 0% (w / w).

[0075] Comparative Example 4

[0076] Cheese stick formula: cheddar cheese 15%, butter 10%, skim milk powder 5%, concentrated milk protein powder 2%, whey powder 2%, emulsifying salt (sodium citrate: sodium tripolyphosphate: sodium hexametaphosphate = 1:1:1) 2%, stabilizer (carrageenan: locust bean gum: gelatin = 1:1:1) 1.2%, preservative (sorbic acid) 0.1%, lactic acid 0.08%, drinking water 62.62%.

[0077] Cheese stick preparation process: the skim milk powder, concentrated milk protein powder and whey powder were mixed with water, heated and stirred at 70°C and 1000 rpm for 6 min; the cheddar cheese, butter, sucrose, emulsifying salt, stabilizer, sorbic acid and lactic acid were stirred at 90°C and 3000 rpm for 20 min to melt and emulsify the raw materials, obtaining a cheese stick slurry with a sucrose concentration of 0%; the prepared slurry was poured into the mold at one time to form a homogeneous gel cheese stick, which was stored in a refrigerator at 4°C. The average total sugar concentration of the homogeneous gel cheese stick was 0% (w / w).

[0078] Comparative example 5

[0079] Cheese stick formula: cheddar cheese 15%, butter 10%, sucrose 2%, skim milk powder 5%, concentrated milk protein powder 2%, whey powder 1%, emulsifying salt (sodium citrate: sodium tripolyphosphate: sodium hexametaphosphate = 1:1:1) 2%, stabilizer (carrageenan: locust bean gum: gelatin = 1:1:1) 1.2%, preservative (sorbic acid) 0.1%, lactic acid 0.08%, drinking water 61.62%.

[0080] Cheese stick preparation process: the skim milk powder, concentrated milk protein powder and whey powder were mixed with water, heated and stirred at 70°C and 1000 rpm for 6 min; the cheddar cheese, butter, sucrose, emulsifying salt, stabilizer, sorbic acid and lactic acid were stirred at 90°C and 3000 rpm for 20 min to melt and emulsify the raw materials, obtaining a cheese stick slurry with a sucrose concentration of 6%; the prepared slurry was poured into the mold at one time to form a homogeneous gel cheese stick, which was stored in a refrigerator at 4°C. The average total sugar concentration of the homogeneous gel cheese stick was 2% (w / w).

[0081] Comparative example 6

[0082] Cheese stick formula: cheddar cheese 15%, butter 10%, sucrose 4%, skim milk powder 5%, concentrated milk protein powder 2%, whey powder 1%, emulsifying salt (sodium citrate: sodium tripolyphosphate: sodium hexametaphosphate = 1:1:1) 2%, stabilizer (carrageenan: locust bean gum: gelatin = 1:1:1) 1.2%, preservative (sorbic acid) 0.1%, lactic acid 0.08%, drinking water 59.62%.

[0083] Cheese stick preparation process: mix skim milk powder, concentrated milk protein powder and whey powder with water, heat and stir at 70°C, 1000 rpm for 6 min; take cheddar cheese, butter, sucrose, emulsifying salt, stabilizer, sorbic acid and lactic acid, high-speed stirring at 90°C, 3000 rpm for 20 min, so that the raw materials are fully melted and emulsified, and a cheese stick slurry with a sucrose concentration of 6% is obtained; pour the prepared slurry into the mold at one time to make a homogeneous gel cheese stick, and store it in a refrigerator at 4°C. The average total sugar concentration of the homogeneous gel cheese stick is 4% (w / w).

[0084] Comparative example 7

[0085] Cheese stick formula: cheddar cheese 15%, butter 10%, sucrose 6%, skim milk powder 5%, concentrated milk protein powder 2%, whey powder 1%, emulsifying salt (sodium citrate: sodium tripolyphosphate: sodium hexametaphosphate = 1:1:1) 2%, stabilizer (carrageenan: locust bean gum: gelatin = 1:1:1) 1.2%, preservative (sorbic acid) 0.1%, lactic acid 0.08%, drinking water 58.82%.

[0086] Cheese stick preparation process: mix skim milk powder, concentrated milk protein powder and whey powder with water, heat and stir at 70°C, 1000 rpm for 6 min; take cheddar cheese, butter, sucrose, emulsifying salt, stabilizer, sorbic acid and lactic acid, high-speed stirring at 90°C, 3000 rpm for 20 min, so that the raw materials are fully melted and emulsified, and a cheese stick slurry with a sucrose concentration of 6% is obtained; pour the prepared slurry into the mold at one time to make a homogeneous gel cheese stick, and store it in a refrigerator at 4°C. The average total sugar concentration of the homogeneous gel cheese stick is 4% (w / w).

[0087] Comparative example 8

[0088] Cheese stick formula: cheddar cheese 15%, butter 10%, sucrose 10%, skim milk powder 5%, concentrated milk protein powder 2%, whey powder 1%, emulsifying salt (sodium citrate: sodium tripolyphosphate: sodium hexametaphosphate = 1:1:1) 2%, stabilizer (carrageenan: locust bean gum: gelatin = 1:1:1) 1.2%, preservative (sorbic acid) 0.1%, lactic acid 0.08%, drinking water 54.82%.

[0089] Cheese stick preparation process: the skim milk powder, concentrated milk protein powder and whey powder were mixed with water, heated and stirred at 70°C and 1000 rpm for 6 min; the cheddar cheese, butter, sucrose, emulsifying salt, stabilizer, sorbic acid and lactic acid were stirred at 90°C and 3000 rpm for 20 min to melt and emulsify the raw materials, obtaining a cheese stick slurry with a sucrose concentration of 10%; the prepared slurry was poured into the mold at one time to form a homogeneous gel cheese stick, which was stored in a refrigerator at 4°C. The average total sugar concentration of the homogeneous gel cheese stick was 10% (w / w).

[0090] Comparative example 9

[0091] Cheese stick formula: cheddar cheese 15%, butter 10%, sucrose 15%, skim milk powder 5%, concentrated milk protein powder 2%, whey powder 1%, emulsifying salt (sodium citrate: sodium tripolyphosphate: sodium hexametaphosphate = 1:1:1) 2%, stabilizer (carrageenan: locust bean gum: gelatin = 1:1:1) 1.2%, preservative (sorbic acid) 0.1%, lactic acid 0.08%, drinking water 49.82%.

[0092] Cheese stick preparation process: the skim milk powder, concentrated milk protein powder and whey powder were mixed with water, heated and stirred at 70°C and 1000 rpm for 6 min; the cheddar cheese, butter, sucrose, emulsifying salt, stabilizer, sorbic acid and lactic acid were stirred at 90°C and 3000 rpm for 20 min to melt and emulsify the raw materials, obtaining a cheese stick slurry with a sucrose concentration of 15%; the prepared slurry was poured into the mold at one time to form a homogeneous gel cheese stick, which was stored in a refrigerator at 4°C. The average total sugar concentration of the homogeneous gel cheese stick was 15% (w / w).

[0093] Through market research, the maximum addition of sucrose in commercially available cheese sticks is mostly around 15%, and the sucrose content is relatively high. Therefore, first, the maximum degree of sugar reduction was explored in the homogeneous sample, and comparative examples 1, 5, 6, 7, 8, 9 were set, with sucrose concentrations of 0%, 2%, 4%, 6%, 10% and 15%, respectively. After the sample was prepared and refrigerated for 1 day, it was taken out of the refrigerator and placed at room temperature for about 30 min. A well-trained sensory evaluation team (12 evaluators) evaluated the texture and sweetness of the sample and scored the nine-point preference degree, obtaining Figure 2 .

[0094] The results showed that the preference degree of comparative examples 7-9 was relatively high. It showed that for the cheese stick system, when the sucrose content was reduced to 6%, the taste and texture were acceptable and the purpose of sugar reduction could be achieved. (Note: The nine-point preference degree scoring criteria are extremely dislike, very dislike, moderate dislike, a little dislike, neither like nor dislike, a little like, moderate like, very like and extremely like from 0-9.)

[0095] On this basis, multi-layered gelled reduced sugar cheese sticks were prepared, hoping to continue to reduce the average sucrose concentration while keeping the total sugar concentration at 6%. The samples of Example 1, 5, 9 and Comparative Examples 1, 7, 8, 9 were taken out of the refrigerator after being refrigerated for 1 day, and placed at room temperature for about 30 min. The sweetness intensity perceived by a trained sensory panel at different time points when tasting the samples was obtained, and Table 1 was obtained.

[0096] Table 1 Time-intensity score of sweetness attribute of samples

[0097] Item Sweetness 0 s Sweetness 15 s Sweetness 30 s Sweetness 45 s Sweetness 60 s Sweetness 75 s Comparative Example 1 1.22 1.17 0.89 1.00 1.11 1.78 Comparative Example 7 11.33 21.94 29.39 34.28 38.50 28.72 Example 9 10.56 19.94 27.56 33.00 34.44 25.56 Example 1 12.28 20.78 35.61 40.17 40.33 30.61 Example 5 13.78 24.17 35.39 40.06 41.06 29.78 Comparative Example 8 20.56 35.28 46.44 51.94 54.11 38.78 Comparative Example 9 28.22 45.44 55.56 60.67 61.33 49.61

[0098] As can be seen from Table 1, in the homogeneous samples, the sweetness of the gels increased with the increase of sucrose content. At all eating time points, the higher the sucrose concentration, the higher the sweetness intensity of the cheese stick gels, and the change was significant (P<0.05). However, due to the too large range of sucrose concentration between the samples involved in Table 1, it was not possible to specifically distinguish the sweetness intensity of the samples containing 6% sucrose, so a separate sensory evaluation experiment was conducted on the change of sweetness intensity within 75s after eating of Example 1, 5, 9 and Comparative Example 7, and the results are shown in Table 2. Figure 3

[0099] The results show that for samples with a sucrose concentration of 6% (w / w), although the total sucrose concentration of the samples is the same, Example 5 is significantly sweeter than Comparative Example 7 (P<0.05) within the first 30s after entry, and even sweeter than Example 1. At all time points from entry to chewing to fast swallowing, Example 5 is considered to be the sample with the highest sweetness intensity. The test results prove that when the average total sugar concentration of the cheese stick is constant, single-layer cheese stick gels with less or more total sugar concentration can be prepared, and as many as possible are stacked into multiple layers. The uneven distribution of sucrose formed by stacking cheese sticks with different sucrose concentrations in layers can allow people to form a contrast in sweetness when tasting, thereby enhancing people's perception of sweetness. In addition, as can be seen from Example 1 and Example 5, setting a large sucrose gradient in the layered gels can significantly enhance the sweetness and provide a similar sweetness to the uniform sample.

[0100] Texture Profile Analysis (TPA) test was performed on the cheese stick samples using a TA-XT plus texture analyzer. A 5kg force sensing element was selected, and a P / 0.5s ball probe was used. The measurement parameters were: pre-test speed 1 mm / s, test speed 3 mm / s, post-test speed 3 mm / s, compression distance 6 mm, interval time 5 s, trigger force 5 g. Each group of samples was measured 5 times. The results are shown in Table 2.

[0101] Table 2 Differences in texture attributes of samples ​

[0102]

[0103]

[0104] According to the examples 1, 5, 9 and the comparative example 7 in Table 2, the uneven distribution of sucrose can bring about the decrease of the gel hardness, elasticity and cohesiveness of the cheese stick at the same average total sugar concentration, and the deterioration of the texture is mainly caused by the sugar-free sample layer in the multi-layer gel. Since the whey powder added in the cheese stick formula can provide whey protein, which can denature and cross-link with each other at 75℃, the texture properties of the cheese stick can be improved. Therefore, in order to compensate for the lack of texture of the sugar-free layer, the effects of the amount of whey powder on the gel texture of the zero-sugar cheese stick in the multi-layer and homogeneous state are explored in examples 1-8 and comparative examples 1-4, and the optimal amount of whey powder in the zero-sugar cheese stick gel is obtained.

[0105] The results show that in comparative examples 1-4, when the amount of whey powder is in the range of 1.0-1.5%, the hardness of the cheese stick gel increases with the increase of the whey powder content, and when the amount of whey powder reaches 2%, the hardness of the cheese stick gel decreases, indicating that the texture of the zero-sugar cheese stick gel is optimal when the amount of whey powder is 1.5%. The effect of the amount of whey powder on the multi-layer cheese stick gel of examples 1-4 and examples 5-8 is consistent with the above comparative examples. At the level of 1.5% of the amount of whey protein, there is no significant difference in hardness between examples 3, 7, 9 and comparative example 6 (P>0.05), indicating that in the multi-layer cheese stick gel, when the amount of whey powder in the zero-sugar layer is 1.5%, it can compensate for the lack of texture caused by the reduction of sucrose content in the cheese stick gel containing sucrose.

[0106] It should be noted that the above examples are only used to illustrate the technical solutions of the present application and not to limit it. Although the present application has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present application can be modified or replaced by equivalents without departing from the spirit and scope of the present application, which should be covered in the scope of the present application.

Claims

1. A method of making a multi-layered gel reduced sugar cheese stick, characterized by: Comprising, Primary mixing: heating drinking water and adding milk powder for low-speed stirring; Secondary mixing: adding natural cheddar cheese, butter, sucrose, milk powder, concentrated milk protein powder, whey powder, emulsifying salt, stabilizer, preservative and lactic acid for high-speed stirring to make the raw materials fully melt and emulsify, and obtain cheese stick paste; Stacking forming: stacking the paste obtained after secondary mixing layer by layer on the previous layer to gel, and storing in a refrigerator at 4 ℃; According to the sucrose content in each layer of cheese stick paste, each layer of cheese stick is divided into a sugar-containing layer and a zero-sugar layer, and the zero-sugar layer does not contain sucrose; The multi-layer gel reduced-sugar cheese stick is stacked by several layers of cheese gel, and the pipetting volume of each layer is 1-3 ml, and the thickness of each layer is 1-2 cm; the number of stacked layers is 5-8, and the sucrose concentration of each layer of cheese stick paste is not completely the same; The sugar-containing layer and the zero-sugar layer are stacked from top to bottom, and the uppermost layer and the lowermost layer of the multi-layer gel reduced-sugar cheese stick are sugar-containing layers; The components of the sugar-containing layer and the zero-sugar layer paste include, by mass percentage: cheddar cheese 15-30%, butter 5-20%, sucrose 0-20%, milk powder 2-8%, concentrated milk protein powder 1-5%, whey powder 1-5%, emulsifying salt 1.5-2.5%, stabilizer 0.5-1.5%, preservative 0.05-0.1%, lactic acid 0.05-0.1%, and the balance is drinking water.

2. The production method according to claim 1, characterized by: The milk powder is one or more of whole milk powder, semi-skimmed milk powder and skimmed milk powder.

3. The production method according to claim 1, wherein: The emulsifying salt is one or more of sodium citrate, sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate.

4. The production method according to claim 1, wherein: The stabilizer is one or more of locust bean gum, guar gum, carrageenan and xanthan gum.

5. The production method according to claim 1, wherein: The preservative is one or more of sorbic acid and potassium sorbate.

6. The production method according to claim 1, wherein: The low-speed stirring rate is 500-1500 r / min, the stirring time is 5-10 min, and the stirring temperature is 65-75 ℃.

7. The production method according to claim 1, wherein: The high-speed stirring rate is 2000-4000 r / min, the stirring time is 10-30 min, and the stirring temperature is 75-100 ℃.

8. A multi-layer gel reduced-sugar cheese stick prepared by the preparation method of any one of claims 1-7.

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