Construction method of cheese product with high mouth melting property

Abstract

The invention discloses a construction method of a cheese product with high mouth melting property. The construction method comprises the following steps: determining a basic formula model of the cheese product; starch and dextrin raw materials with different sources are selected, cheese prepared from whole milk fat is used as a benchmarking product, and products with different mouth melting properties are prepared; constructing a sensory evaluation method; establishing the association between the raw materials and the mouth melting property of the cheese from the gel melting time and the molecular weight interval; determining the texture, viscosity, low-field nuclear magnetism, SFC and rheological result indexes of different cheese samples, and establishing the correlation between the mouth melting property of the cheese and the related detection indexes; comparing sensory evaluation values; the directions of raw materials need to be selected for obtaining products with different mouth melting properties through derivation, and cheese products with high mouth melting properties are obtained. By means of the construction method, in the formula design stage, the product formula can be designed according to the molecular weight condition, and the mouth feel of the product is ensured; and meanwhile, objective and quantitative mouth melting property detection and evaluation can be carried out on the mouth melting property of the finished cheese.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to a method for preparing a highly palatable cheese product. Background Art

[0002] Cheese is a dairy product made from concentrated and fermented milk. It retains the essence of high nutritional value and is known as the "gold" of dairy products. Cream cheese is an immature full-fat cheese with a white color and soft texture, almost creamy, and suitable for spreading. Cream cheese products (including cheese sauce, cheese sticks, cream cheese, processed cheese and other products) are made from cheese as the main raw material, with emulsifying salt and emulsifier, with or without other raw materials, and are made through processes such as heating, stirring, emulsification, and cooling. The pH value is 4.7-4.8, the fat content in its dry matter is about 60%, and the flavor is mainly creamy.

[0003] In the existing commercially available cheese products (except high-end full-fat cheese products), especially in plant-based cheeses, starch or dextrin raw materials are added to meet the texture requirements while greatly reducing the cost pressure of the product. However, after adding a certain amount of starch or dextrin, the cheese product will have a sticky taste, too tight and not simulated enough; it cannot achieve the silky mouthfeel of full-fat cheese. At present, the starch or dextrin products on the market are mainly divided into two categories. One is macromolecular starch or modified starch raw materials, which are sticky and have a high system consistency, which is not conducive to spreading; the other is maltodextrin raw materials. Due to the low molecular weight, the system is more watery, not full, and has no physical feel. In order to solve the compatibility problem of mouthfeel and physical feel, maltodextrin and starch are often used in combination. The problem of mouthfeel has always been a common appeal point in the cheese industry, but its evaluation method is too subjective, and there is no objective quantitative detection method, which is not conducive to the industry personnel to predict and evaluate the mouthfeel of the product, and it is also difficult to effectively judge the quality of the product. Summary of the invention

[0004] In view of the shortcomings of the prior art, the present invention provides a method for constructing a cheese product with high chemical properties. Through the construction method of the present application, the product formula can be designed according to the molecular weight during the formula design stage to ensure the taste of the product; at the same time, the chemical properties of the finished cheese can be objectively and quantitatively detected and evaluated.

[0005] The technical solution adopted by the present invention to solve the above technical problems is:

[0006] A method for preparing a cheese product with improved palatability comprises the following steps:

[0007] 1) Determine the basic formula model of cheese products;

[0008] 2) Select starch and dextrin raw materials from different sources, use cheese made from whole milk fat as a benchmark, and make products with different palatability;

[0009] 3) Construction of sensory evaluation method to evaluate the palatability of related products and obtain a score database of acceptability;

[0010] 4) For starch and dextrin raw materials from different sources, the gel melting time Mx is tested, and the molecular weight range is screened by autonomous integration to obtain the molecular weight interval Hx; and the relationship between the raw material and the cheese-like mouthfeel is established based on Mx and Hx, and the sensory evaluation value of the cheese-like mouthfeel at the raw material end is obtained: Y1=7.43E-7*Mx 3 -0.001Mx 2 +0.536Mx;

[0011] 5) Determine the texture, viscosity, low-field NMR, SFC, and rheological results of different cheese samples;

[0012] 6) Taking the data obtained from the sensory evaluation as the dependent variable, and texture (Tx), viscosity (Vx), low-field nuclear magnetic resonance (Nx), SFC (Sx) and rheology (Rx) as independent variables, a fitness function was constructed to establish the association between cheese-like mouthfeel and related detection indicators, and the sensory evaluation value of cheese-like mouthfeel at the detection indicator end was obtained: Y2=252.695+1.127Tx-0.455Vx+0.266Nx-3.066Sx-11.274Rx;

[0013] 7) Comparison of sensory evaluation values: if the values ​​of Y1 and Y2 are both between 80-100, and the deviation between the values ​​of Y1 and Y2 does not exceed 5%, it is considered that the melt-in-mouth is good; if the values ​​of Y1 and Y2 are both between 60-100, and at least one of the values ​​of Y1 and Y2 is between 60-80, and the deviation between the values ​​of Y1 and Y2 does not exceed 10%, it is considered that the melt-in-mouth is acceptable; otherwise, it is considered that the melt-in-mouth is poor;

[0014] 8) The palatability evaluation of the product is obtained from the independent variable index of the cheese sample in Y2, and the adjustment of the Mx value of the raw material sample is deduced from this, so as to obtain the direction of raw material selection for products with different palatability and obtain cheese products with high palatability.

[0015] Further: the basic formula model of the cheese product is:

[0016] PC full-fat cheese products (%): cream 29.7-36.3, butter 10.8-13.2, white sugar 8.1-9.9, flavored cheese 10.8-13.2, whole milk powder 3.6-4.4, compound emulsifying salt 0.74-0.90, xanthan gum 0.13-0.17, lactic acid 0.27-0.33, potassium sorbate 0.01-0.03, water 26.7-32.7;

[0017] TC test cheese products (%): cream 18.0-22.0, butter 4.5-5.5, starch / dextrin 4.05-4.95, white sugar 8.1-9.9, flavored cheese 9.0-11.0, whole milk powder 3.6-4.4, compound emulsifying salt 0.74-0.90, xanthan gum 0.13-0.17, lactic acid 0.27-0.33, potassium sorbate 0.01-0.03, water 42.5-51.9;

[0018] The above are mass ratios;

[0019] PC: Full-fat cheese sample without added starch or dextrin, used as the standard for melty cheese sample;

[0020] TC: Reduced-fat cheese samples with added starch and dextrin raw materials, used as a test model for testing various starch and dextrin raw materials;

[0021] The total amount of all raw materials in the full-fat cheese product is 100%, and the total amount of all raw materials in the test cheese product is 100%.

[0022] Preferably, the basic formula model of the cheese product is:

[0023] Raw materials PC full fat cheese products (%) TC test cheese products (%) Cream 33 20 butter 12 5 Starch / dextrin / 4.5 white sugar 9 9 Flavored cheese 12 10 Whole milk powder 4 4 Compound emulsifying salt 0.82 0.82 Xanthan gum 0.15 0.15 lactic acid 0.30 0.30 Potassium Sorbate 0.02 0.02 water 28.71 46.21

[0024] Furthermore, the starch and dextrin raw materials from different sources include:

[0025] serial number raw material A Hydroxypropyl distarch phosphate B Acetylated distarch phosphate C Corn starch D Tapioca starch E Rice starch F Maltodextrin MD6 G Maltodextrin MD12 H Maltodextrin MD19 I Hydroxypropyl distarch phosphate: rice starch = 1:1 J Rice starch: maltodextrin MD6 mass ratio = 1:1 K Rice starch: maltodextrin MD12 mass ratio = 1:1 L Rice starch: maltodextrin MD19 mass ratio = 1:1

[0026] The raw materials AL listed above are mainly divided into 4 categories, AB represents the commonly used thickening modified starch in the cheese system, CE represents the commonly used edible starch in the cheese system, FH represents the commonly used dextrin for solid filling in the cheese system, and IL represents the starch raw materials for the mixed system in the cheese system. The above 4 categories are all very representative and cover almost all categories, so the above 12 raw materials have the general representativeness of the industry.

[0027] Furthermore, the construction of the sensory evaluation method in step (3) includes:

[0028]

[0029] Compared with the prior art, the present invention has the following beneficial effects: the present invention derives an objective evaluation / prediction method for sensory evaluation of palatability with a certain degree of versatility based on common and commonly used raw materials in the field. The method for constructing a high-palatability cheese product of the present invention can more accurately achieve an objective evaluation of the palatability of cheese without professional sensory evaluators; and it helps cheese product industry personnel to design high-palatability products in advance at the raw material screening end. In addition, standardized and specialized high-palatability cheese products can be developed. According to the correlation between raw materials and cheese palatability, the appropriate index requirements of the raw material end can be inferred to obtain a standardized product. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 Cheese samples and state diagrams made from different raw material recipes;

[0031] Figure 2 This is a comparison chart of melting time of gel blocks with different raw materials;

[0032] Figure 3 This is a diagram of the melting state of the gel block;

[0033] Figure 4 Molecular weight spectrum 1 for raw materials;

[0034] Figure 5 Molecular weight spectrum 2 for raw materials;

[0035] Figure 6 This is a diagram showing the proportion of molecular weight intervals;

[0036] Figure 7 is the viscosity curve of cheese;

[0037] Figure 8 The following are the results of low-field nuclear magnetic resonance testing of 12 cheese samples;

[0038] Fig. 9 This is a graph of melting times for different cheeses;

[0039] Fig.10 This is the rheological result diagram. DETAILED DESCRIPTION

[0040] The technical solution of the present invention is further described in detail below in conjunction with the accompanying drawings.

[0041] A method for preparing a cheese product with improved palatability comprises the following steps:

[0042] 1) Determine the basic formula model of cheese products;

[0043] 2) Select starch and dextrin raw materials from different sources, use cheese made from whole milk fat as a benchmark, and make products with different palatability;

[0044] 3) Construction of sensory evaluation method to evaluate the palatability of related products and obtain a score database of acceptability;

[0045] 4) For starch and dextrin raw materials from different sources, the gel melting time Mx is tested, and the molecular weight range is screened by autonomous integration to obtain the molecular weight interval Hx; and the relationship between the raw material and the cheese-like mouthfeel is established based on Mx and Hx, and the sensory evaluation value of the cheese-like mouthfeel at the raw material end is obtained: Y1=7.43E-7*Mx 3 -0.001Mx 2 +0.536Mx;

[0046] 5) Determine the texture, viscosity, low-field NMR, SFC, and rheological results of different cheese samples;

[0047] 6) Taking the data obtained from the sensory evaluation as the dependent variable, and texture (Tx), viscosity (Vx), low-field nuclear magnetic resonance (Nx), SFC (Sx) and rheology (Rx) as independent variables, a fitness function was constructed to establish the association between cheese-like mouthfeel and related detection indicators, and the sensory evaluation value of cheese-like mouthfeel at the detection indicator end was obtained: Y2=252.695+1.127Tx-0.455Vx+0.266Nx-3.066Sx-11.274Rx;

[0048] 7) Comparison of sensory evaluation values: if the values ​​of Y1 and Y2 are both between 80-100, and the deviation between the values ​​of Y1 and Y2 does not exceed 5%, it is considered that the melt-in-mouth is good; if the values ​​of Y1 and Y2 are both between 60-100, and at least one of the values ​​of Y1 and Y2 is between 60-80, and the deviation between the values ​​of Y1 and Y2 does not exceed 10%, it is considered that the melt-in-mouth is acceptable; otherwise, it is considered that the melt-in-mouth is poor;

[0049] 8) The palatability evaluation of the product is obtained from the independent variable index of the cheese sample in Y2, and the adjustment of the Mx value of the raw material sample is deduced from this, so as to obtain the direction of raw material selection for products with different palatability and obtain cheese products with high palatability.

[0050] The basic formula model of the cheese product in step (1) is:

[0051] Raw materials PC full fat cheese products TC Testing Cheese Products Cream 33％ 20％ butter 12％ 5％ Starch / dextrin / 4.50％ white sugar 9％ 9％ Flavored cheese 12％ 10％ Whole milk powder 4％ 4％ Compound emulsifying salt 0.82％ 0.82％ Xanthan gum 0.15％ 0.15％ lactic acid 0.30％ 0.30％ Potassium Sorbate 0.02％ 0.02％ water 29.71％ 47.21％ Protein content% 4.2 3.5 Fat Content% 25.6 14.7

[0052] PC: Full-fat cheese sample without added starch or dextrin, used as the standard for melty cheese sample;

[0053] TC: Reduced-fat cheese samples with added starch and dextrin ingredients are used as a test model for testing various starch and dextrin ingredients.

[0054] Preparation and status of cheese samples of starch and dextrin raw materials from different sources in step (2):

[0055] Raw material situation: According to the above formula model, various representative types of starch and dextrin raw materials (i.e. raw material AL) on the market were selected, as shown in the table below, and samples were prepared, totaling 12 types of cheese.

[0056] Table 1 Common and representative starch and dextrin raw materials on the market

[0057]

[0058]

[0059] Preparation and application of cheese samples (test cheese products): Cheese samples were prepared under the same conditions and using the same conventional cheese making process. Figure 1 As shown. Figure 1 It can be seen that the finished cheese products, in terms of spreadable texture, are ranked in the following order of firmness (by type): modified starch > natural starch > maltodextrin; and the tighter the texture of the cheese product, the more clearly the presence of large molecular particles can be seen in the microscope image, and these particles will affect the palatability of the cheese product in the mouth.

[0060] Correlation between the indicators of starch and dextrin raw materials from different sources in step (3) and step (4) and sensory evaluation:

[0061] ① Sensory evaluation method and results of cheese palatability:

[0062] According to the palatability of cheese, a sensory evaluation method was constructed from four perspectives, as shown in Table 1.

[0063] Table 1 Sensory evaluation method for cheese texture

[0064]

[0065]

[0066] 50 professional sensory assessors were selected to conduct sensory evaluation on the above 12 cheese samples, with PC (no starch / dextrin raw materials added) as 100 points. The sensory evaluation results of the palatability of the tested cheese samples are shown in Table 2:

[0067] Table 2 Sensory evaluation results of the palatability of the tested cheese samples

[0068] Serial number sample Evaluation results of palatability 1 A 20 2 B 25 3 C 60 4 D 50 5 E 70 6 F 55 7 G 50 8 H 60 9 I 50 10 J 75 11 K 90 12 L 85

[0069] ②Gel melting speed of different raw materials:

[0070] For the above raw material AL, slurry is adjusted by 10%, and then heated to complete ripening, cooled and stored; 15g of the cooled sample gel is heated in a boiling water bath, and the gel melting time Mx is recorded, as follows: Figure 2 For the above raw materials, several representative gel block melting state diagrams are selected, as shown in the figure below. Figure 3 shown.

[0071] Different raw material samples, after being prepared into 10% gel (or solution), show different hardness states, corresponding to different melting speeds; the time for complete melting is closely related to the sensitivity of the gel to temperature, and the melting property of cheese has a certain correlation with temperature, so the melting time and the melting property show a certain correlation.

[0072] ③ Molecular weight range of different raw materials:

[0073] The raw material AL was dissolved by heating in a water bath at a temperature above 60°C, vortexed and mixed, and fixed to volume to prepare a sample solution with a mass concentration of 10 mg / mL. The solution was filtered through a 0.45 um filter membrane and determined by high performance gel permeation chromatography.

[0074] Chromatographic column: gel chromatography column (Ultrahydrogel TM Linear 300mm*7.8mmid), two columns of the same model connected in series; detector: differential refractive index detector; column temperature: 40℃; injection volume: 50uL; flow rate: 0.5mL / min; mobile phase: 0.1mol / L sodium nitrate solution; isocratic elution for 50min. Molecular weight spectrum comparison of related raw materials can be found in Figure 4 and Figure 5 .

[0075] against Figure 4 and Figure 5 Based on the data, the chromatogram was divided into intervals for autonomous integration by GPC software processing. Combined with the intervals related to chemical properties, the area proportion of the molecular weight between 1000-20000Da was determined as the key indicator Hx. The Hx results are summarized as follows: Figure 6 shown.

[0076] For starch / dextrin raw materials, short chains with a degree of polymerization greater than 6 and the linear part outside the branched starch can interact with the amylose molecules to form tiny crystals, reducing their own mutual entanglement. Amylose molecules with an average length of more than 70 glucose residues are sufficient to pass through multiple tiny crystals and form multiple network nodes. When a certain concentration is reached, a gel network structure is formed. The gel network traps a large amount of water in it, making it fluid and easy to spread, showing a pseudoplasticity similar to fat. The human mouth perceives its taste for the same time as fat. Factors with too large or too low molecular weight are not conducive to the realization of the silky feeling and melting properties of fat in cheese products.

[0077] ④The correlation between raw material indicators and the correlation with sensory evaluation results:

[0078] In order to facilitate the use in actual operation and prevent the lack of conditions for molecular weight analysis, the correlation between Mx and Hx is demonstrated first. After demonstration, it is found that there is a significant correlation between the two.

[0079] Relevance

[0080]

[0081]

[0082] *.The correlation is significant at the 0.05 level (two-tailed).

[0083] The longer the melting time is, the more unfavorable it is to the sensory evaluation result; the higher the molecular weight range proportion is, the higher the sensory evaluation result is.

[0084] Then, Mx (melting time) is taken as the independent variable, and the Y value of sensory evaluation is taken as the dependent variable. Through data fitting, the curve formula is obtained as follows: Y1 = 7.43E-7*Mx 3 -0.001Mx 2 +0.536Mx.

[0085] Model Summary

[0086]

[0087] The independent variable is Mx.

[0088] Analysis of indicators of different cheese samples in step (5)

[0089] For the cheese samples prepared from raw material AL, relevant index analysis was performed:

[0090] ①Full texture chewiness Tx

[0091] Among all the texture indicators, the chewiness of cheese has a certain impact on its melting in the mouth.

[0092] Measurement method: Probe model P / 0.5; descending speed 1mm / s, test speed 1mm / s, return speed 1mm / s, test distance 10mm; contact pressure 5g. Test results:

[0093]

[0094]

[0095] The content and proportion of starch / dextrin, protein, fat and other ingredients in cheese will affect the chewiness of cheese; and there is a close correlation between chewiness and melting property. The melting property of cheese emphasizes the property that after a certain process in the mouth (including chewing, the effect of saliva, etc.), the cheese can be dispersed, melted and swallowed in the mouth smoothly and naturally. In simple terms, it is the ease with which the cheese gradually changes from a solid state to a state that can be easily swallowed in the mouth. Therefore, the chewing condition in TPA can reflect the melting property to a certain extent.

[0096] ②RVA viscosity Vx

[0097] The viscosity of cheese sauce is a reflection of the cohesive force of cheese sauce, which can partially reflect the strength of the product's palatability.

[0098] Determination method (self-setting): Set the operating procedure of RVA (rapid viscometer) as follows:

[0099] Serial number Time(HH:MM:SS) Type(TempSpeed) Value / RPM 1 00:00:00 Temp 30 2 00:00:00 Speed 480 3 00:00:01 Speed 960 4 00:00:10 Speed 160 5 00:01:00 Temp 50 6 00:05:00 Temp 70 7 00:10:00 Temp 70

[0100] The viscosity value Vx at 37°C in the curve is selected as the representative of the cohesive force simulated in the oral cavity, and the measurement results are:

[0101]

[0102]

[0103] In order to see the trend more clearly, Figure 7 The viscosity curves of 4 types (cheese sauce A, cheese sauce C, cheese sauce F and cheese sauce J) are listed.

[0104] ③ Low field NMR Nx

[0105] Low-field nuclear magnetic resonance can measure the different states of water in gels formed by aging stored in starch or dextrin. Based on the difference in relaxation time, water molecules in three different states are distinguished. The smaller the relaxation time, the less likely it is for water molecules to migrate when combined with macromolecules. The relaxation time of 0.01 to 0.44 ms is T21 deep bound water, the relaxation time between 0.49 and 21.54 ms is non-mobile water (T22), and the relaxation time of free water (T23) is 200 to 500 ms.

[0106] Low-field nuclear magnetic resonance (NMR) tests were performed on 12 cheese samples. The results are as follows: Figure 8 And the following table shows:

[0107]

[0108]

[0109] The ratio of T21+T22 is the core key indicator Nx. The higher the ratio, the tighter the water binding and the lower the free water content. However, the effect on stickiness shows a nonlinear trend. If the bound water is tighter and the free water is lower, stickiness may occur. However, if the bound water is too low and the free water is too high, the taste will be loose or loose and sticky, and the shelf life is a potential problem.

[0110] ④SFI melting time Sx

[0111] The simulated "solid fat index" (an indicator to measure the solid fat content of fat at different temperatures) indicates the proportion of solid fat in fat within a specific temperature range. Applying it to cheese can reflect the melting speed of the material and simulate the speed of fat melting in the mouth.

[0112] Determination method: Take 50g of cheese sauce and place it in a plate, keep it in a constant temperature and humidity environment at 50℃ for 5 hours, separate the solidified and melted parts, determine the solid content of each, and then calculate Sx. Fig. 9 shown.

[0113] Sx = dry matter content in melted state / dry matter content in solidified state * 100

[0114] It can be seen from the melting time Sx value that at a certain temperature, the longer the melting time, the stronger the cohesion of the product, the more difficult it is to melt and disperse, and the weaker its dissolution properties in the mouth.

[0115] ⑤ Rheological results Rx

[0116] The compactness of cheese texture in rheology is closely related to the elastic modulus G'. A high elastic modulus will keep the cheese sauce cohesive and elastic to a certain extent. The viscosity modulus G" is related to the viscosity resistance of the cheese texture. A high viscosity modulus will make the cheese texture feel more viscous and have a noticeable sticky feel in the mouth. Therefore, the viscosity modulus G" data Rx is selected for the palatability comparison here.

[0117] Determination method: Select a flat plate mold with a diameter of 40mm, and the gap between the flat plate and the fixture is 800um; temperature scanning program: 20℃ to 37℃, heating rate 2℃ / min, strain 2%, fixed frequency 5.0rad / s, test the viscous modulus G" (Rx) value of the cheese sample at 37℃. Compare the Rx results of different cheese samples as shown in Fig.10 shown.

[0118] ⑥Correlation between different indicators and sensory evaluation

[0119] The data Y obtained from sensory evaluation was taken as the dependent variable, and texture (Tx), viscosity (Vx), low-field nuclear magnetic resonance (Nx), SFC (Sx) and rheology (Rx) were taken as independent variables. Through data fitting, the fitness function was constructed as follows: Y2=252.695+1.127Tx-0.455Vx+0.266Nx-3.066Sx-11.274Rx.

[0120] Correlation between cheese sample indicators and raw materials:

[0121] In the absence of a sufficient number of professional sensory assessors, the basic sensory evaluation results Y2 of the cheese samples can be obtained based on the independent variable indicators of the above-mentioned cheese samples; based on the correlation of Y2=Y1, the range value of Mx on the raw material end can be obtained, and then the direction of the raw material product can be adjusted according to the evaluation requirements of the final product end, and finally products with different palatability can be obtained.

Claims

1. A method for preparing a cheese product with improved palatability, characterized in that: The following steps are involved: 1) Determine the basic formula model of cheese products; 2) Select starch and dextrin raw materials from different sources, use cheese made from whole milk fat as a benchmark, and make products with different palatability; 3) Construction of sensory evaluation method to evaluate the palatability of related products and obtain a score database of acceptability; 4) For starch and dextrin raw materials from different sources, the gel melting time Mx is tested, and the molecular weight range is screened by autonomous integration to obtain the molecular weight interval Hx; and the relationship between the raw material and the cheese-like mouthfeel is established based on Mx and Hx, and the sensory evaluation value of the cheese-like mouthfeel at the raw material end is obtained: Y1=7.43E-7*Mx 3 -0.001Mx 2 +0.536Mx; 5) Determine the texture, viscosity, low-field NMR, SFC, and rheological results of different cheese samples; 6) Taking the data obtained from the sensory evaluation as the dependent variable, and texture (Tx), viscosity (Vx), low-field nuclear magnetic resonance (Nx), SFC (Sx) and rheology (Rx) as independent variables, a fitness function was constructed to establish the association between cheese-like mouthfeel and related detection indicators, and the sensory evaluation value of cheese-like mouthfeel at the detection indicator end was obtained: Y2=252.695+1.127Tx-0.455Vx+0.266Nx-3.066Sx-11.274Rx; 7) Comparison of sensory evaluation values: if the values ​​of Y1 and Y2 are both between 80-100, and the deviation between the values ​​of Y1 and Y2 does not exceed 5%, it is considered that the creaminess is good; if the values ​​of Y1 and Y2 are both between 60-100, and at least one of the values ​​of Y1 and Y2 is between 60-80, and the deviation between the values ​​of Y1 and Y2 does not exceed 10%, it is considered that the creaminess is acceptable; Other cases are considered to be poor in palatability; 8) The palatability evaluation of the product is obtained from the independent variable index of the cheese sample in Y2, and the adjustment of the Mx value of the raw material sample is deduced from this, so as to obtain the direction of raw material selection for products with different palatability and obtain cheese products with high palatability.

2. The method for preparing a cheese product with improved palatability according to claim 1, characterized in that: The basic formula model of the cheese product is: PC full-fat cheese products (%): cream 29.7-36.3, butter 10.8-13.2, white sugar 8.1-9.9, flavored cheese 10.8-13.2, whole milk powder 3.6-4.4, compound emulsifying salt 0.74-0.90, xanthan gum 0.13-0.17, lactic acid 0.27-0.33, potassium sorbate 0.01-0.03, water 26.7-32.7; TC test cheese products (%): cream 18.0-22.0, butter 4.5-5.5, starch / dextrin 4.05-4.95, white sugar 8.1-9.9, flavored cheese 9.0-11.0, whole milk powder 3.6-4.4, compound emulsifying salt 0.74-0.90, xanthan gum 0.13-0.17, lactic acid 0.27-0.33, potassium sorbate 0.01-0.03, water 42.5-51.9; The above are weight ratios; the PC: a full-fat cheese sample without adding starch or dextrin raw materials, used as a standard for palatable cheese samples; the TC: a reduced-fat cheese sample with added starch or dextrin raw materials, used as a test model for testing various starch or dextrin raw materials.

3. The method for preparing a cheese product with improved palatability according to claim 2, characterized in that: The basic formula model of the cheese product is: PC full-fat cheese product (%): cream 33.0, butter 12.0, white sugar 9.0, flavored cheese 12.0, whole milk powder 4.0, compound emulsifying salt 0.82, xanthan gum 0.15, lactic acid 0.30, potassium sorbate 0.02, water 28.71; TC test cheese product (%): cream 20.0, butter 5.0, starch / dextrin 4.5, white sugar 9.0, flavored cheese 10.0, whole milk powder 4.0, compound emulsifying salt 0.82, xanthan gum 0.15, lactic acid 0.30, potassium sorbate 0.02, water 46.

21.

4. The method for preparing a cheese product with improved palatability according to claim 1, characterized in that: The starch and dextrin raw materials from different sources include: A-hydroxypropyl distarch phosphate, B-acetylated distarch phosphate, C-corn starch, D-cassava starch, E-rice starch, F-maltodextrin MD6, G-maltodextrin MD12, H-maltodextrin MD19, I-hydroxypropyl distarch phosphate: rice starch = 1:1, J-rice starch: maltodextrin MD6 mass ratio = 1:1, K-rice starch: maltodextrin MD12 mass ratio = 1:1, L-rice starch: maltodextrin MD19 mass ratio = 1:1, wherein AL are the numbers of the starch and dextrin raw materials from different sources.

5. The method for preparing a cheese product with improved palatability according to claim 1, characterized in that: The construction of the sensory evaluation method in step (3) comprises:

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