Detection method for sweetness of low-sugar frozen drink and preparation method of frozen drink

Abstract

The invention provides a method for detecting the sweetness of a low-sugar frozen beverage, which comprises the following steps: obtaining the concentration of maltitol, the concentration of trehalose and the concentration of low-sugar milk powder in the low-sugar frozen beverage, and determining the sweetness score of the low-sugar frozen beverage according to a pre-established sugar substitute concentration model. The invention further provides a preparation method of the frozen beverage. According to the application, maltitol, trehalose and low-sugar milk powder are taken as sugar substitute raw materials, the sweetness of the low-sugar frozen beverage is divided into front sweetness, middle sweetness and after sweetness, and the relationship between the sweetness score of the front sweetness, the sweetness score of the middle sweetness and the sweetness score of the after sweetness and the concentration of the maltitol, the concentration of the trehalose and the concentration of the low-sugar milk powder is established respectively; the method can be used for detecting the sweetness of the low-sugar frozen product, can also be used for guiding preparation of the low-sugar frozen product with specific sweetness, and is relatively accurate in result.

Description

Technical Field

[0001] The present invention relates to the technical field of detection and inspection, and in particular to a method for detecting the sweetness of low-sugar frozen drinks and a method for preparing frozen drinks. Background Art

[0002] With the awakening of consumers' health awareness, the concept of health has become popular in the ice cream field, and low-sugar ice cream is becoming more and more popular among consumers. Low-sugar ice cream is a frozen drink prepared by using sugar substitutes such as maltitol and trehalose instead of sucrose. Since different sugar substitutes have different sweetness, it is difficult to control the sweetness of low-sugar ice cream. Moreover, in conventional ice cream, the total sugar can be detected to reflect the sugar content of the product, and thus the sweetness of the product can be indirectly evaluated. However, the sugar substitute content cannot be reflected in the total sugar detection, resulting in difficulty in detecting the sweetness of low-sugar ice cream. Summary of the Invention

[0003] In view of this, the technical problem to be solved by the present invention is to provide a method for detecting the sweetness of low-sugar frozen drinks and a method for preparing frozen drinks. The preparation method provided by the present application can accurately control the sweetness of frozen drinks such as ice cream and ice cream added with sugar substitutes.

[0004] Generally, frozen drinks using sucrose, fructose, maltose, etc. as the sweet taste source have a more "real" sweet taste and a more coordinated sweetness. However, the sweet taste of sugar substitute raw materials is not coordinated, which affects the market competitiveness of low-sugar products. Based on this, the present application has established a method for detecting the sweetness of low-sugar frozen drinks and a method for preparing frozen drinks by studying the distribution of sweetness of sugar substitutes in the mouth, which can accurately control the sweetness of frozen drinks such as ice cream and ice cream added with sugar substitutes and make it coordinated.

[0005] The present application uses maltitol, trehalose, and low-sugar milk powder as sugar substitute raw materials, makes them into frozen drinks, and analyzes the distribution of sweetness in the mouth. It is found that the sweetness of low-sugar frozen drinks such as ice cream can be comprehensively detected and evaluated by using front sweetness, middle sweetness, and after sweetness as sweetness indicators. Specifically, the front sweetness refers to the sweet taste when the oral cavity perceives 0-2 s after the frozen drink enters the mouth. The higher the front sweetness, the greater the degree of sweetness stimulation of the taste buds when the product enters the mouth. The middle sweetness refers to the sweet taste when the oral cavity perceives 2 s-5 s after the frozen drink enters the mouth. The intensity of the middle sweetness perceived by the oral cavity is mainly judged by the duration. The longer the middle sweetness lasts, the stronger the sweet taste. The after sweetness is the sweet taste when the oral cavity perceives 5 s-8 s after the frozen drink enters the mouth. The higher the after sweetness, the sweeter the product appears.

[0006] As the first sweet taste perceived in the mouth after the product enters the mouth, the tasting time range is 0 to 2 seconds. If the sweetness is too high, it will cover up other flavors of the product and cause discomfort to the taster. If the initial sweetness is too low, it will affect the release of the product's flavor. Therefore, an appropriate initial sweetness has a great impact on the product's flavor; the medium sweetness tasting time range is 2 to 5 seconds, and the intensity of the medium sweetness perceived in the mouth mainly depends on the duration. The longer the medium sweetness lasts, the stronger the sweet taste. The after-sweetness is also called the tail sweetness, and the tasting time range of the after-sweetness is 5 to 8 seconds. The higher the after-sweetness, the sweeter the product will be, which will affect the overall flavor of the product. If the after-sweetness is too low, it will affect the overall richness of the product, and the taster will have a feeling of lack of sweetness.

[0007] Based on this, the present application provides a method for detecting the sweetness of a low-sugar frozen beverage, including the following steps:

[0008] Obtain the concentrations of maltitol, trehalose, and low-sugar milk powder in the low-sugar frozen beverage, and determine the sweetness score of the low-sugar frozen beverage according to a pre-established sugar substitute concentration model;

[0009] The sugar substitute concentration model includes formula (I), formula (II), and formula (III):

[0010] Y 1 = 0.2687x + 0.2007y + 0.1027z - 0.7494 formula (I);

[0011] Y 2 = 0.1974x + 0.2569y + 0.1544z - 1.4 formula (II);

[0012] Y 3 = 0.1011x + 0.0476y + 0.1481z + 0.2 formula (III);

[0013] Wherein, Y 1 is the sweetness score of the initial sweetness, Y 2 is the sweetness score of the medium sweetness, Y 3 is the sweetness score of the after-sweetness, x is the maltitol concentration (%), y is the trehalose concentration (%), and z is the low-sugar milk powder concentration (%).

[0014] In some specific implementation manners, in formula (I), formula (II), and formula (III), x, y, and z are all not 0. In some specific implementation manners, in formula (I), formula (II), and formula (III), at least two of x, y, and z are not 0.

[0015] In some specific implementation manners, the sugar substitute concentration model further includes formula (1) to formula (9):

[0016] Y麦前 = 0.2687x - 0.006 Equation (1);

[0017] Y 麦中 = 0.1974x + 0.032 Equation (2);

[0018] Y 麦后 = 0.1011x + 0.008 Equation (3);

[0019] Y 海前 = 0.2007y + 0.0333 Equation (4);

[0020] Y 海中 = 0.2569y - 0.0113 Equation (5);

[0021] Y 海后 = 0.0476y + 0.0353 Equation (6);

[0022] Y 低前 = 0.1027z - 0.0173 Equation (7);

[0023] Y 低中 = 0.1544z - 0.0227 Equation (8);

[0024] Y 低后 = 0.1481z + 0.008 Equation (9);

[0025] Among them, Y 麦前 is the sweetness score of the pre-sweet of maltose; Y 麦中 is the sweetness score of the mid-sweet of maltose; Y 麦后 is the sweetness score of the post-sweet of maltose; Y 海前 is the sweetness score of the pre-sweet of trehalose; Y 海中 is the sweetness score of the mid-sweet of trehalose; Y 海后 is the sweetness score of the post-sweet of trehalose; Y 低前 is the sweetness score of the pre-sweet of low-sugar milk powder; Y 低中 is the sweetness score of the mid-sweet of low-sugar milk powder; Y 低后 is the sweetness score of the post-sweet of low-sugar milk powder, x is the concentration of maltitol (%), y is the concentration of trehalose (%), and z is the concentration of low-sugar milk powder (%).

[0026] Specifically, when at least two of the concentrations of maltitol, trehalose, and low-sugar milk powder in the low-sugar frozen drink are not 0, use Equation (I), Equation (II), and Equation (III); when there is only one component in the low-sugar frozen drink, use Equations (1) to (9) according to the type of sugar substitute.

[0027] As described above, the front sweetness is the sweet taste perceived in the mouth within 0 - 2 s after the sample enters the mouth;

[0028] The middle sweetness is the sweet taste perceived in the mouth within 2 s - 5 s after the sample enters the mouth;

[0029] The after - sweetness is the sweet taste perceived in the mouth within 5 s - 8 s after the sample enters the mouth.

[0030] In some specific implementation manners, x is 1 - 20%; y is 1 - 15%; z is 1 - 15%.

[0031] In some specific implementation manners, the detection method further includes converting the sweetness score into sucrose concentration according to formula (IV):

[0032] y = 2.0075x 1 - 0.0823 Formula (IV);

[0033] where y is the sweetness score and x 1 is the sucrose concentration (%).

[0034] This application also provides a preparation method for a low - sugar frozen drink, including the following steps:

[0035] A) Determine the concentrations of maltitol, trehalose, and low - sugar milk powder according to the required sweetness score and a pre - established sugar substitute concentration model;

[0036] The sugar substitute concentration model includes formula (I), formula (II), and formula (III):

[0037] Y 1 = 0.2687x + 0.2007y + 0.1027z - 0.7494 Formula (I);

[0038] Y 2 = 0.1974x + 0.2569y + 0.1544z - 1.4 Formula (II);

[0039] Y 3 = 0.1011x + 0.0476y + 0.1481z + 0.2 Formula (III);

[0040] where Y 1 is the sweetness score of the required front sweetness, Y 2 is the sweetness score of the required middle sweetness, Y 3 is the sweetness score of the required after - sweetness, x is the maltitol concentration (%), y is the trehalose concentration (%), and z is the low - sugar milk powder concentration (%).

[0041] B) Mix maltitol, trehalose and low-sugar milk powder with the raw materials of frozen drinks at the concentrations determined in step A), homogenize, cool and freeze to obtain low-sugar frozen drinks.

[0042] In some specific implementation manners, in formula (I), formula (II) and formula (III), x, y, and z are all not 0. In some specific implementation manners, in formula (I), formula (II) and formula (III), at least two of x, y, and z are not 0.

[0043] In some specific implementation manners, the artificial sweetener concentration model further includes formula (1) to formula (9):

[0044] Y 麦前 = 0.2687x - 0.006 Formula (1);

[0045] Y 麦中 = 0.1974x + 0.032 Formula (2);

[0046] Y 麦后 = 0.1011x + 0.008 Formula (3);

[0047] Y 海前 = 0.2007y + 0.0333 Formula (4);

[0048] Y 海中 = 0.2569y - 0.0113 Formula (5);

[0049] Y 海后 = 0.0476y + 0.0353 Formula (6);

[0050] Y 低前 = 0.1027z - 0.0173 Formula (7);

[0051] Y 低中 = 0.1544z - 0.0227 Formula (8);

[0052] Y 低后 = 0.1481z + 0.008 Formula (9);

[0053] Wherein, Y 麦前 is the sweetness score of the front sweetness of maltose; Y 麦中 is the sweetness score of the middle sweetness of maltose; Y 麦后 is the sweetness score of the back sweetness of maltose; Y 海前 is the sweetness score of the front sweetness of trehalose; Y 海中 is the sweetness score of the middle sweetness of trehalose; Y 海后is the sweetness score of the aftertaste of trehalose; Y 低前 is the sweetness score of the front sweetness of low-sugar milk powder; Y 低中 is the sweetness score of the middle sweetness of low-sugar milk powder; Y 低后 is the sweetness score of the aftertaste of low-sugar milk powder, x is the concentration of maltitol (%), y is the concentration of trehalose (%), and z is the concentration of low-sugar milk powder (%).

[0054] Specifically, when at least two of the concentrations of maltitol, trehalose, and low-sugar milk powder in the low-sugar frozen drink are not 0, formulas (I), (II), and (III) are used; when there is only one component in the low-sugar frozen drink, formulas (1)-(9) are used according to the type of sugar substitute.

[0055] As described above, the front sweetness is the sweet sensation perceived in the mouth 0-2 s after the sample enters the mouth;

[0056] The middle sweetness is the sweet sensation perceived in the mouth 2 s-5 s after the sample enters the mouth;

[0057] The aftertaste is the sweet sensation perceived in the mouth 5 s-8 s after the sample enters the mouth.

[0058] In some specific implementation manners, the sweetness score is obtained according to formula (IV):

[0059] y = 2.0075x 1 -0.0823 Formula (IV);

[0060] where y is the sweetness score and x 1 is the concentration of sucrose (%).

[0061] In some specific implementation manners, Y 1 is 2.4-5.6 points; Y 2 is 3.0-4.2 points; Y 3 is 1.4-3.5 points.

[0062] This application has conducted a quantitative study on the front sweetness, middle sweetness, and aftertaste of low-sugar frozen drinks, and the results are as follows:

[0063] (1) Quantitative study on the sweet sensation of the front sweetness of low-sugar frozen drinks:

[0064] As the first sweet taste perceived in the mouth after the product enters the mouth, the tasting time range is 0 - 2 s. If the initial sweetness is too high, it will mask other flavors of the product and cause discomfort to the taster. If the initial sweetness is too low, it will affect the release of the product's flavor. Therefore, an appropriate initial sweetness has a great impact on the product's flavor. After being evaluated by sensory evaluators, when the initial sweetness score is 0 - 2.4 points, the overall taste of the low-sugar ice cream is relatively weak, and the original flavor is released weakly in the mouth. When the sweetness score is 2.4 - 5.6 points, the overall sweetness of the low-sugar ice cream is appropriate, and the flavor is released well. When the initial sweetness of the low-sugar ice cream > 5.6 points, the overall sweet taste of the low-sugar ice cream is too strong, masking other flavors of the product, and the product only shows sweetness.

[0065] (2) Quantitative study on the sweet taste in low-sugar frozen beverages:

[0066] The sweet taste perceived in the mouth 2 - 5 s after the ice cream enters the mouth is called the middle sweetness. The middle sweetness plays a key role in evaluating whether the overall sweet taste of the product is harmonious. After being evaluated by sensory evaluators, when the middle sweetness score is 0 - 3.0 points, the overall sweet taste of the product is relatively short, and the flavor is released unevenly. When the sweetness score is 3.0 - 4.2 points, the overall sweet taste of the low-sugar ice cream is the most harmonious, and the flavor is also released most harmoniously. However, when the sweetness > 4.2 points, the middle sweetness of the low-sugar ice cream is too high at this time, the overall sweetness is not coordinated, and there is a phenomenon of masking the flavor.

[0067] (3) Quantitative study on the aftertaste sweetness in low-sugar frozen beverages:

[0068] The sweet taste perceived in the mouth 5 - 8 s after the ice cream enters the mouth is called the aftertaste sweetness. The higher the aftertaste sweetness, the sweeter the product will be, which will affect the overall flavor of the product. If the aftertaste sweetness is too low, it will affect the overall richness of the product, and the taster will have a feeling of lack of sweetness. Therefore, an appropriate aftertaste sweetness will enhance the consumer's positive impression of the product. After being evaluated by sensory evaluators, when the aftertaste sweetness is 0 - 1.4 points, the low-sugar ice cream will have insufficient aftertaste and a lack of sweetness; when the aftertaste sweetness is 1.4 - 3.5 points, the overall sweetness of the product is appropriate, the flavor is released normally, and there is no situation of insufficient aftertaste; when the aftertaste sweetness > 3.5 points, the overall product will have a too sweet phenomenon, and the flavor will be severely masked.

[0069] In this application, maltitol, trehalose, and low-sugar milk powder are used as sugar substitute raw materials. By dividing the sweetness of the low-sugar frozen beverage into initial sweetness, middle sweetness, and aftertaste sweetness, and respectively establishing the relationships between the sweetness scores of initial sweetness, middle sweetness, and aftertaste sweetness and the concentrations of maltitol, trehalose, and low-sugar milk powder, it can be used for detecting the sweetness of low-sugar frozen products and also for guiding the preparation of low-sugar frozen products with specific sweetness, and the results are relatively accurate. Description of the Drawings

[0070] Figure 1It is the linear relationship between the sucrose concentration and the sweetness score in the embodiments of the present invention.

[0071] Figure 2 It is the front sweetness scoring distribution map of the sample prepared from the low-sugar mixed liquor;

[0072] Figure 3 It is the front sweetness range of the low-sugar ice cream;

[0073] Figure 4 It is the middle sweetness scoring distribution map of the sample prepared from the low-sugar mixed liquor;

[0074] Figure 5 It is the middle sweetness range of the low-sugar ice cream;

[0075] Figure 6 It is the after-sweetness scoring distribution map of the sample prepared from the low-sugar mixed liquor;

[0076] Figure 7 It is the after-sweetness range of the low-sugar ice cream. Specific embodiments

[0077] The present invention provides a method for detecting the sweetness of a low-sugar frozen drink and a method for preparing a frozen drink. Those skilled in the art can draw on the content of this article and appropriately modify the process parameters to achieve it. It should be particularly noted that all similar substitutions and modifications are obvious to those skilled in the art, and they are all regarded as included in the present invention. The methods and applications of the present invention have been described through preferred embodiments. Relevant personnel can obviously make changes or appropriate changes and combinations to the methods and applications in this article without departing from the content, spirit and scope of the present invention to implement and apply the technology of the present invention.

[0078] In the following embodiments, the front sweetness refers to the sweet feeling when the ice cream or sucrose solution is in the mouth for 0-2 s after entry; the middle sweetness refers to the sweet feeling when the ice cream is in the mouth for 2 s-5 s; the after-sweetness refers to the sweet feeling when the ice cream is in the mouth for 5 s-8 s.

[0079] Embodiment 1 Establishing a model

[0080] 1.1 Training of sensory evaluators

[0081] Sucrose solutions with concentrations of 2%, 4%, 6%, 8%, 10%, 12%, 14%, 16%, and 18% are prepared using 99% sucrose as the standard solutions. Fifteen sensory evaluators are trained. The fifteen sensory evaluators score the front sweetness of the sucrose solutions with different concentrations, and it is stipulated that the score of the sucrose solution with the lowest concentration = 1, and the result can be retained to one decimal place. After testing, the sweetness scores of the sucrose solutions with different concentrations are respectively: 1.0, 2.1, 3.0, 3.9, 5.2, 6.0, 7.1, 7.9, 9 points.

[0082] Establish a linear relationship between sucrose concentration and sweetness score. The results are shown in Figure 1 , Figure 1 which is the linear relationship between sucrose concentration and sweetness score in the embodiments of the present invention: y = 2.0075x 1 - 0.0823.

[0083] 1.2 Preparation of liquid materials and production of low - sugar ice cream

[0084] Prepare liquid materials with maltitol at concentrations of 3%, 6%, 9%, 12%, 15%, and 18% respectively, prepare liquid materials with trehalose at concentrations of 2%, 4%, 6%, 8%, 10%, and 12% respectively, and prepare liquid materials with low - sugar milk powder at concentrations of 2%, 4%, 6%, 8%, 10%, and 12% respectively. Heat, homogenize, and cool each liquid material to obtain low - sugar liquid materials;

[0085] Mix, heat, homogenize, and cool maltitol, trehalose, and low - sugar milk powder according to the formula shown in Table 1 to obtain low - sugar mixed liquid materials respectively.

[0086] Table 1 Formula of low - sugar mixed liquid materials

[0087] Sample Maltitol (%) Trehalose (%) Low-sugar milk powder (%) 1 3 2 2 2 6 4 4 3 9 6 6 4 12 8 8 5 15 10 10 6 18 12 12

[0088] Pour the above - mentioned liquid materials into molds respectively, carry out freezing, and finally demold and store at - 20°C.

[0089] 1.3 Sweetness test of low - sugar ice cream before sweetening:

[0090] Distribute the low-sugar ice creams prepared in Step 1.2 to 15 sensory evaluators. After wearing nasal plugs, the evaluators taste each ice cream. Each time, about 5 g of ice cream is tasted, and it is held in the mouth briefly and chewed. Then, according to the time on the timer and combined with the sweetness score in Step 1.1, the evaluators evaluate the sweetness felt in the mouth at 0 - 2 s (the sensory evaluators put the low-sugar ice cream into the mouth, the timer starts, the evaluators start to memorize the sweetness, after 2 s, spit out the ice cream sample, and deeply memorize the sweetness for 20 s. After the memorization ends, score the initial sweetness of the low-sugar ice cream). Three parallel samples are set for each ice cream, and the evaluators evaluate three times and the final score is the average value. The scores for maltitol at concentrations of 3%, 6%, 9%, 12%, 15%, and 18% are 0.82, 1.65, 2.37, 3.11, 4.09, and 4.85 points respectively; the scores for trehalose at concentrations of 2%, 4%, 6%, 8%, 10%, and 12% are 0.41, 0.85, 1.23, 1.65, 2.11, and 2.38 points respectively; the scores for low-sugar milk powder at concentrations of 2%, 4%, 6%, 8%, 10%, and 12% are 0.21, 0.39, 0.54, 0.8, 1.02, and 1.21 respectively; the scores for the low-sugar mixture liquid are: Sample 1: 0.6 points; Sample 2: 2.0 points; Sample 3: 3.4 points; Sample 4: 4.8 points; Sample 5: 6.4 points; Sample 6: 7.6 points. See Figure 2 , Figure 2 which is the distribution diagram of the initial sweetness scores for the samples prepared from the low-sugar mixture liquid.

[0091] Establish the relationship between the sweetness score and the sugar substitute concentration according to the sugar substitute concentrations of the above single components and the initial sweetness scores:

[0092] Y 麦前 = 0.2687x - 0.006 Formula (1);

[0093] Y 海前 = 0.2007y + 0.0333 Formula (4);

[0094] Y 低前 = 0.1027z - 0.0173 Formula (7);

[0095] wherein, Y 麦前 is the sweetness score of the initial sweetness of maltitol; Y 海前 is the sweetness score of the initial sweetness of trehalose; Y 低前 is the sweetness score of the initial sweetness of low-sugar milk powder; x is the maltitol concentration (%), y is the trehalose concentration (%), and z is the low-sugar milk powder concentration (%).

[0096] Establish the linear relationship between the sweetness score and the sugar substitute concentration according to the above mixed sugar substitute concentration, its initial sweetness score, and Formulas (1), (4), and (7), as shown in Formula (I):

[0097] Y 1 = 0.2687x + 0.2007y + 0.1027z - 0.7494 Formula (I)

[0098] Wherein, Y 1 is the sweetness score of the front sweetness, x is the maltitol concentration (%), y is the trehalose concentration (%), and z is the low-sugar milk powder concentration (%).

[0099] Meanwhile, establish the relationship between the sweet sensation and the sweetness score of the front sweetness. Refer to Figure 3 , Figure 3 is the front sweetness range of the low-sugar ice cream. Among them: the sweet sensation is not obvious: 0 points to 2.4 points, which is equivalent to the sweetness released by 0 - 4.7% sucrose solution at this time; the sweet sensation is moderate: 2.4 - 5.6 points, which is equivalent to the sweetness released by 4.7% - 11.2% sucrose solution at this time; the sweetness is too high: > 5.6 points, which is equivalent to the sweetness released by > 11.2% sucrose solution. In summary: as the first taste perceived by the oral cavity, the front sweetness has good oral tolerance. Therefore, when the front sweetness of the low-sugar ice cream reaches the sweetness of 4.7% concentration, the oral perception of sweetness is appropriate.

[0100] 1.4 Sweetness test of the middle sweetness in the low-sugar ice cream:

[0101] Distribute the low-sugar ice creams prepared in Step 1.2 to 15 sensory evaluators. After wearing nasal plugs, the evaluators taste the ice creams. Each ice cream is tasted about 5g each time, staying briefly in the oral cavity, and after chewing, the evaluators evaluate the sweet sensation felt in the oral cavity at 2 - 5s according to the timer time, combined with the scores corresponding to different sweet sensations in Step 1.1 (the sensory evaluators put the low-sugar ice cream into the mouth, the timer starts timing, the evaluators start to remember the sweetness, spit out the ice cream sample after 5s, and deeply remember the sweetness for 20s. After the memory ends, score the middle sweetness of the low-sugar ice cream). Each ice cream is set with three parallel samples, and the evaluators evaluate three times and the final score is the average value. The scores for maltitol concentrations of 3%, 6%, 9%, 12%, 15%, and 18% are 0.62, 1.22, 1.78, 2.43, 3.03, and 3.55 points in sequence; the scores for trehalose concentrations of 2%, 4%, 6%, 8%, 10%, and 12% are 0.48, 1.02, 1.53, 2.12, 2.5, and 3.07 points in sequence; the scores for low-sugar milk powder concentrations of 2%, 4%, 6%, 8%, 10%, and 12% are 0.25, 0.61, 0.93, 1.24, 1.51, and 1.81 in sequence. The scores of the low-sugar mixture liquid are: Sample 1: 0.1 point; Sample 2: 1.4 points; Sample 3: 2.8 points; Sample 4: 4.2 points; Sample 5: 5.6 points; Sample 6: 7.0 points. Refer to Figure 4 , Figure 4 is the distribution diagram of the scores for the middle sweetness of the samples prepared from the low-sugar mixture liquid.

[0102] Establish the relationship between the sweetness score and the sweetener concentration according to the sweetener concentration of the above single component and the pre-sweetness score:

[0103] Y 麦中 = 0.1974x + 0.032 Formula (2);

[0104] Y 海中 = 0.2569y - 0.0113 Formula (5);

[0105] Y 低中 = 0.1544z - 0.0227 Formula (8);

[0106] wherein, Y 麦中 is the sweetness score of sweet in maltose; Y 海中 is the sweetness score of sweet in trehalose; Y 低中 is the sweetness score of sweet in low-sugar milk powder; x is the maltitol concentration (%), y is the trehalose concentration (%), and z is the low-sugar milk powder concentration (%).

[0107] Establish the linear relationship between the sweetness score and the sweetener concentration according to the above mixed sweetener concentration and its medium-sweetness score and Formulas (2), (5), and (8), as shown in Formula (II):

[0108] Y 2 =0.1974x + 0.2569y + 0.1544z - 1.4 Formula (II)

[0109] wherein, Y 2 is the medium-sweetness score, x is the maltitol concentration (%), y is the trehalose concentration (%), and z is the low-sugar milk powder concentration (%).

[0110] Meanwhile, establish the relationship between the sweet sensation and the medium-sweetness score, see Figure 5 , Figure 5 is the medium-sweetness range of the low-sugar ice cream, wherein: the sweet sensation is not obvious: 0 points to 3.0 points, which is equivalent to the sweetness of a 5.9% sucrose solution at this time; the sweet sensation is moderate: 3.0 - 4.2 points, which is equivalent to the sweetness of a 5.9% - 8.3% sucrose solution at this time; the sweetness is too high: > 4.2 points.

[0111] 1.5 Post-sweetness test of low-sugar ice cream:

[0112] Distribute the low-sugar ice creams prepared in Step 1.2 to 15 sensory evaluators. After wearing nasal plugs, the evaluators taste the ice creams. Each time, about 5 g of each ice cream is tasted, held in the mouth briefly, and chewed. Then, according to the time on the timer and the scores corresponding to different sweet sensations in Step 1.1, the evaluators evaluate the sweet sensation felt in the mouth at 5 - 8 s (the sensory evaluators put the low-sugar ice cream into the mouth, the timer starts, the evaluators start to memorize the sweetness, spit out the ice cream sample after 8 s, and deeply memorize the sweetness for 20 s. After the memorization ends, the evaluators score the aftertaste of the low-sugar ice cream). Three parallel samples are set for each ice cream, and the evaluators evaluate three times and take the average of the scores. The scores for maltitol at concentrations of 3%, 6%, 9%, 12%, 15%, and 18% are 0.31, 0.63, 0.9, 1.24, 1.49, and 1.85 points respectively; the scores for trehalose at concentrations of 2%, 4%, 6%, 8%, 10%, and 12% are 0.15, 0.22, 0.31, 0.4, 0.5, and 0.63 points respectively; the scores for low-sugar milk powder at concentrations of 2%, 4%, 6%, 8%, 10%, and 12% are 0.31, 0.61, 0.92, 1.13, 1.48, and 1.82 respectively; the scores for the low-sugar mixture liquid are as follows: Sample 1: 0.9 points; Sample 2: 1.6 points; Sample 3: 2.3 points; Sample 4: 3.0 points; Sample 5: 3.7 points; Sample 6: 4 points. The results are shown in Figure 6 , Figure 6 the aftertaste score distribution diagram of the samples prepared from the low-sugar mixture liquid.

[0113] Establish the relationship between the sweetness score and the sugar substitute concentration according to the sugar substitute concentration of the above single component and the front sweetness score:

[0114] Y 麦后 = 0.1011x + 0.008 Formula (3)

[0115] Y 海后 = 0.0476y + 0.0353 Formula (6)

[0116] Y 低后 = 0.1481z + 0.008 Formula (9)

[0117] where, Y 麦后 is the sweetness score of the aftertaste of maltitol; Y 海后 is the sweetness score of the aftertaste of trehalose; Y 低后 is the sweetness score of the aftertaste of low-sugar milk powder, x is the concentration of maltitol (%), y is the concentration of trehalose (%), and z is the concentration of low-sugar milk powder (%).

[0118] Establish the linear relationship between the sweetness score and the sugar substitute concentration according to the above mixed sugar substitute concentration, the middle sweetness score, and Formulas (2), (5), and (8), as shown in Formula (III):

[0119] Y 3 = 0.1011x + 0.0476y + 0.1481z + 0.2 Formula (III)

[0120] Wherein, Y 3 is the post - sweetness score, x is the maltitol concentration (%), y is the trehalose concentration (%), and z is the low - sugar milk powder concentration (%).

[0121] Meanwhile, establish the relationship between the sweetness sensation and the sweetness score of medium - sweetness, see Figure 7 , Figure 7 is the range of post - sweetness of the low - sugar ice cream, where: the sweetness sensation is not obvious (also known as lack of sweetness): 0 - 1.4 points; the sweetness sensation is moderate: 1.4 - 3.5 points; the sweetness is excessive (also known as overly sweet): > 3.5 points.

[0122] Example 2 Model Verification

[0123] 2.1 Provide ice cream samples 1 - 4, and their compositions are respectively as follows:

[0124] Low - sugar ice cream 1: Maltitol: 2%, Trehalose: 3%, Low - sugar milk powder: 3%

[0125] Low - sugar ice cream 2: Maltitol: 4%, Trehalose: 6%, Low - sugar milk powder: 6%

[0126] Low - sugar ice cream 3: Maltitol: 6%, Trehalose: 9%, Low - sugar milk powder: 9%

[0127] Low - sugar ice cream 4: Maltitol: 8%, Trehalose: 12%, Low - sugar milk powder: 12%;

[0128] 2.2 Calculate the sweetness scores of samples 1 - 4 according to Formula (I), Formula (II) and Formula (III), and the results are shown in Table 2. Table 2 is the predicted sweetness scores and the measured sweetness scores of the low - sugar ice cream provided in Example 2 of this application.

[0129] 2.3 Score the sweetness of samples 1 - 4 respectively according to the methods of Step 1.1, Step 1.3 - 1.5 in Example 1, and the results are shown in Table 2. Table 2 is the predicted sweetness scores and the measured sweetness scores of the low - sugar ice cream provided in Example 2 of this application.

[0130] Table 2 Predicted sweetness scores and measured sweetness scores of the low - sugar ice cream provided in Example 2 of this application

[0131]

[0132] As can be seen from Table 2, the method provided by this application can measure the sweetness of low - sugar frozen beverages, and the results are relatively accurate.

[0133] The above are only the preferred embodiments of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements and modifications can be made, and these improvements and modifications should also be regarded as the protection scope of the present invention.

Claims

1. A method for detecting the sweetness of a low-sugar frozen beverage, characterized in that, it comprises the following steps: Obtain the concentrations of maltitol, trehalose and low-sugar milk powder in the low-sugar frozen beverage, and determine the sweetness score of the low-sugar frozen beverage according to a pre-established sugar substitute concentration model; The sugar substitute concentration model includes formula (I), formula (II) and formula (III): Y 1 = 0.2687x + 0.2007y + 0.1027z - 0.7494 Formula (I); Y 2 = 0.1974x + 0.2569y + 0.1544z - 1.4 Formula (II); Y 3 = 0.1011x + 0.0476y + 0.1481z + 0.2 Formula (III); Among them, Y 1 is the sweetness score of the front sweetness, Y 2 is the sweetness score of the middle sweetness, Y 3 is the sweetness score of the back sweetness, x is the maltitol concentration (%), y is the trehalose concentration (%), and z is the low-sugar milk powder concentration (%).

2. The detection method according to claim 1, characterized in that, the initial sweetness is the sweet sensation perceived in the mouth within 0 - 2 s after the sample enters the mouth; the middle sweetness is the sweet sensation perceived in the mouth within 2 s - 5 s after the sample enters the mouth; the aftertaste sweetness is the sweet sensation perceived in the mouth within 5 s - 8 s after the sample enters the mouth.

3. The detection method according to claim 1 or 2, characterized in that, x is 1 - 20%; y is 1 - 15%; z is 1 - 15%.

4. The detection method according to claim 3, characterized in that, it further comprises: converting the sweetness score into sucrose concentration according to formula (IV): y = 2.0075x 1 -0.0823 Formula (IV); Among them, y is the sweetness score, and x 1 is the sucrose concentration (%).

5. The detection method according to claim 1, characterized in that, the frozen beverage is ice cream or ice lolly.

6. A preparation method for a low-sugar frozen beverage, characterized in that, it comprises the following steps: A) Determine the concentrations of maltitol, trehalose and low-sugar milk powder according to the required sweetness score and a pre-established sugar substitute concentration model; The sugar substitute concentration model includes formula (I), formula (II) and formula (III): Y 1 = 0.2687x + 0.2007y + 0.1027z - 0.7494 Formula (I); Y 2 = 0.1974x + 0.2569y + 0.1544z - 1.4 Formula (II); Y 3 = 0.1011x + 0.0476y + 0.1481z + 0.2 Formula (III); Among them, Y 1 is the sweetness score of the required front sweetness, Y 2 is the sweetness score of the required middle sweetness, Y 3 is the sweetness score of the required back sweetness, x is the maltitol concentration (%), y is the trehalose concentration (%), and z is the low-sugar milk powder concentration (%). B) Mix maltitol, trehalose and low-sugar milk powder with the raw materials of the frozen beverage according to the concentrations determined in step A), and after homogenization, cooling and freezing, obtain the low-sugar frozen beverage.

7. The preparation method according to claim 6, characterized in that, the initial sweetness is the sweet sensation perceived in the mouth within 0 - 2 s when the sample enters the mouth; the middle sweetness is the sweet sensation perceived in the mouth within 2 s - 5 s when the sample enters the mouth; the aftertaste sweetness is the sweet sensation perceived in the mouth within 5 s - 8 s when the sample enters the mouth.

8. The preparation method according to claim 6 or 7, characterized in that, the sweetness score is obtained according to formula (IV): y = 2.0075x 1 -0.0823 formula (IV); Among them, y is the sweetness score, and x 1 is the sucrose concentration (%).

9. The preparation method according to claim 6, characterized in that, Y 1 is 2.4 to 5.6 points; Y 2 is 3.0 to 4.2 points; Y 3 is 1.4 to 3.5 points.

10. The preparation method according to claim 6, characterized in that, the frozen beverage is ice cream or ice lolly.

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