Low-sugar milk tea preparation method based on olfaction-taste interaction

Abstract

The invention relates to the technical field of food processing, in particular to a preparation method of low-sugar milk tea based on smell-taste interaction. According to the specific technical scheme, the method comprises the following steps: braising and soaking tea leaves with boiled water for 15-25 minutes, filtering, adding evaporated milk and cane sugar, uniformly stirring to prepare a milk tea base, and then adding water and edible essence. Through the synergistic effect of the added specific odor substances and the sucrose content, the sweetness perception is remarkably improved, and the actual sugar consumption is reduced. Meanwhile, aroma positively correlated with sweet taste perception is selected and is combined with low, medium and high sucrose concentrations, so that the optimal sensory experience is formed. And through a Pivot-CATA method and a consumer preference degree test, the improvement effect of different smells on the sweetness and the comprehensive preference degree under different sugar contents is verified.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly to a method for preparing low-sugar milk tea based on olfactory-gustatory interaction. Background Art

[0002] Traditional milk tea generally has a high sugar content (usually ≥10%), and long-term intake is likely to cause health problems such as obesity and diabetes. Existing sugar reduction technologies mostly rely on artificial sweeteners to replace sucrose, but they may produce unpleasant aftertastes or affect the taste. Research shows that specific odors can enhance the perception of sweetness, but there is no systematic solution on how to achieve sweet taste optimization through the precise combination of odor types and sugar content while improving consumer preference.

[0003] Traditional milk tea generally has a high sugar content (usually ≥10% w / w), and long-term intake is likely to cause health problems such as obesity and diabetes. To reduce sugar content, existing technologies mostly use artificial sweeteners (such as aspartame, sucralose, steviol glycoside) to replace sucrose, but they may produce unpleasant aftertastes (such as metallic taste, bitter taste, lingering taste of Chinese herbal medicine, etc.), disrupting the balance of the milk-fat - tea aroma flavor in milk tea. At the same time, artificial sweeteners also bring a series of health risks. Research shows that sucralose may affect glucose metabolism by changing the intestinal flora structure, and the metabolite of aspartame (phenylalanine) is toxic to patients with phenylketonuria; animal experiments show that long-term high-dose steviol glycoside can induce anxiety-like behaviors, and epidemiological investigations further reveal that the intake of artificial sweetener beverages is dose-dependently positively correlated with the risk of insulin resistance. Meanwhile, the sweetness stability of sweeteners highly depends on the food matrix (such as pH value, fat content, etc.) and is prone to failure in the complex system of milk tea. Recent research shows that specific odors can enhance the perception of sweetness through olfactory-gustatory cross-modal interaction, but the existing research has the following limitations:

[0004] Separation of odor and sugar concentration: Existing technologies mostly focus on the sweetening effect of a single odor or at a fixed sugar concentration, and do not establish a dynamic matching relationship between odor types and sugar content;

[0005] Lack of consumer preference: Existing solutions do not optimize the odor-sugar combination in combination with consumer sensory preferences, resulting in an increase in sweet taste but a decrease in overall acceptance;

[0006] Blank in industrial application: There is a lack of quantifiable odor addition standards (such as essence concentration, process parameters), making it difficult to achieve large-scale production.

[0007] Therefore, there is an urgent need for a precise matching model of odor types and sugar concentration to reduce the actual sucrose usage, synergistically optimize the sweet taste intensity and the overall consumer preference, and solve the feasibility problem of industrial production. Summary of the Invention

[0008] In view of the deficiencies of the prior art, the present invention provides a method for preparing low-sugar milk tea based on the interaction between olfaction and gustation. By the synergistic effect of adding specific odor substances and the sucrose content, the sweetness perception is significantly improved, and the actual sugar usage is reduced.

[0009] To achieve the above object, the present invention is realized through the following technical solutions:

[0010] The present invention discloses a method for preparing low-sugar milk tea based on the interaction between olfaction and gustation. The tea leaves are steeped in boiling water for 15 - 25 minutes, and after filtration, fresh milk and sucrose are added. After stirring evenly, a milk tea base is made, and then water and edible essence are added.

[0011] Preferably, the dosage ratio of the tea leaves to boiling water is 1 - 5:100, w / v, and the tea leaves are black tea.

[0012] Preferably, the addition amount of fresh milk is 5 - 15%.

[0013] Preferably, the mass concentration of sucrose is 3 - 7% w / w.

[0014] Preferably, the mass ratio of the milk tea base to water is 2 - 6:3.

[0015] Preferably, the edible essence is one of banana, osmanthus, peach, vanilla, cream, and caramel.

[0016] Preferably, the concentration of the edible essence is 0.01% - 0.1% w / w.

[0017] Preferably, during the preparation of the milk tea, when the sucrose concentration is 3% w / w, cream, peach, and osmanthus flavor edible essence are added to enhance the sweet taste of the milk tea; when the sucrose concentration is 5% w / w, cream and banana flavor edible essence are added to enhance the sweet taste of the milk tea; when the sucrose concentration is 7% w / w, banana and peach edible essence are added to enhance the sweet taste of the milk tea.

[0018] Preferably, during the preparation of the milk tea, when the sucrose concentration is 3% w / w, osmanthus, caramel, and vanilla flavor edible essence are added to enhance consumers' preference; when the sucrose concentration is 5% w / w, osmanthus, caramel, and peach flavor edible essence are added to enhance consumers' preference; when the sucrose concentration is 7% w / w, osmanthus and caramel flavor edible essence are added to enhance consumers' preference.

[0019] The present invention has the following beneficial effects:

[0020] (1) Odor screening and sugar content matching: Select the aroma positively correlated with sweetness perception and combine it with three sucrose concentrations (3%, 5%, 7%) of low, medium, and high to form the best sensory experience.

[0021] (2) Cross-modal interaction optimization: Through the Pivot-CATA method and consumer preference tests, verify the enhancement effects of different odors on sweetness perception and overall preference at different sugar contents.

[0022] (3) The results show that in the case of low sucrose concentration (3% w / w) of the present invention, the cream odor has the strongest enhancing effect on its sweetness, followed by the peach and osmanthus fragrances. At medium sucrose concentration (5% w / w), the cream and banana odors have the strongest enhancing ability on its sweetness. Under the condition of high sucrose concentration (7% w / w), the aromas of banana and peach can effectively enhance the sweetness. The combination of 3% sucrose and osmanthus flavor has the highest consumer preference score and can be used as the key point in the research and development of low-sugar milk tea. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 It is the experimental design diagram of the present invention;

[0024] Figure 2 It is the execution method of Pivot Profile combined with CATA (Pivot-CATA);

[0025] Figure 3 It is the symmetric correspondence analysis diagram of the frequency data of milk tea samples with different odors (blue) and sensory attributes (red); a: The sucrose content of the milk tea is 3% w / w, b: The sucrose content of the milk tea is 5% w / w, c: The sucrose content of the milk tea is 7% w / w; F1 and F2 respectively represent the first and second dimensions of the symmetric diagram generated by the correspondence analysis, and P represents the central point sample. DETAILED DESCRIPTION OF THE INVENTION

[0026] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0027] Unless otherwise specified, the technical means used in the implementation examples are conventional means well known to those skilled in the art.

[0028] The present invention discloses a method for preparing low-sugar milk tea based on the interaction between olfaction and gustation, and the steps are: making tea → filtering → adding light milk → adding sucrose → stirring → milk tea base → weighing the milk tea base → adding pure water → adding edible essence → finished product.

[0029] The specific process is as follows: Steep the tea leaves in boiling water for 15 - 25 minutes, filter, add light milk and sucrose, stir well to make the milk tea base, and then add water and edible essence. The dosage ratio of the tea leaves to the boiling water is 1 - 5:100, w / v, and the tea leaves are black tea. The addition amount of the light milk is 5 - 15%. The mass concentration of the sucrose is 3 - 7%, w / w. The mass ratio of the milk tea base to the water is 2 - 6:3. The concentration of the edible essence is 0.01% - 0.1% w / w.

[0030] The present invention will be further described below in conjunction with specific embodiments.

[0031] Example 1

[0032] A method for preparing low - sugar milk tea based on the interaction between olfaction and gustation is as follows:

[0033] 1. Experimental materials

[0034] Coca 85 black tea, purchased from Meizhou Ciwa Food Co., Ltd.; Mengniu whole - milk pure milk, purchased from Inner Mongolia Mengniu Dairy Co., Ltd.; sucrose, purchased from Nanjing Ganzhiyuan Co., Ltd.; edible essence (banana, osmanthus, peach, vanilla, cream, caramel), purchased from Piaoxiangyuan Edible Essence Business Department; black - and - white light milk, purchased from Friesland Campina Consumer Products Co., Ltd.

[0035] 2. Preparation method of milk tea

[0036] Brew tea → Filter → Add light milk → Add sucrose → Stir → Milk tea base → Weigh milk tea base → Add pure water → Add edible essence → Finished product.

[0037] The specific steps are as follows:

[0038] (1) Brew tea: Weigh 15 g of Coca black tea, add 500 g of boiling water, and steep for 20 minutes.

[0039] (2) Filter: Filter the brewed black tea through a sieve to remove the residue.

[0040] (3) Add light milk: Add 50 g of black - and - white light milk to the brewed black - tea tea soup.

[0041] (4) Add sucrose: Add different masses of sucrose to the brewed black - tea tea soup.

[0042] (5) Stir: Stir the above - added substances until dissolved to make the milk tea base.

[0043] (6) Weigh: Weigh 100 g of the milk tea base.

[0044] (7) Add pure water: Add 75 g of pure water to the milk tea base.

[0045] (8) Add edible essence.

[0046] 3. Experimental design

[0047] To screen for the aroma that can enhance consumers' perception of sweetness, the first experiment was to screen 6 kinds of aromas (banana, osmanthus, peach, vanilla, cream, caramel), and these scents are all associated with sweetness in the context of Chinese culture. The scents were combined with milk tea at 3 different sucrose concentrations: low sucrose concentration (3% w / w), medium sucrose concentration (5% w / w), and high sucrose concentration (7% w / w). Due to the purpose of reducing sugar, the selected concentrations are lower than the common 10% w / w sucrose content in commercially available milk tea. In addition, a preliminary experiment was conducted to test the sucrose concentration to ensure a perceivable difference in sweetness intensity. Use Pivot Profile combined with CATA to screen the scents and conduct a consumer preference study (see Figure 1 ).

[0048] 4. Execution method of Pivot Profile combined with CATA (Pivot-CATA)

[0049] See Figure 2 As shown, the milk tea with only sucrose added was selected as the sample for comparison, that is, the central point sample, and was coded as P, while other milk tea samples were coded with three random numbers and then provided to the assessors participating in the Pivot-CATA test. A total of one hundred untrained assessors participated in the Pivot-CATA test. Five pairs of samples (one P sample paired with another milk tea sample) were provided in sequence to avoid carry-over effects, and pure water and unsalted crackers were provided to clean the taste buds.

[0050] During the evaluation process, each assessor was first required to evaluate the central point sample (P), and then evaluate the coded samples. The assessors needed to independently examine the sensory attributes listed in the questionnaire and compare the intensity differences of the coded samples and P in these attributes. For each pair of samples, the assessor had to tick "more" (indicating that the intensity of the coded sample in this attribute exceeded P) or "less" (indicating that the intensity of the coded sample in this attribute was lower than P) next to the corresponding attribute in the questionnaire. For some specific sensory attributes, if the assessor could not distinguish the difference between the coded sample and P, they could choose to skip these attributes without ticking.

[0051] After the evaluation, for each attribute of each sample, the selection frequencies of "less" (negative frequency) and "more" (positive frequency) are separately counted. The attribute strength is estimated by subtracting the negative frequency from the positive frequency, and this process may result in negative scores for some attributes (i.e., the number of selections in the "less" option exceeds that in the "more" option). To handle these negative scores and perform correspondence analysis (CA), the strategy is to add the absolute value of the minimum score to all scores to transform the resulting scores; this ensures that the minimum score becomes zero and all other scores are positive, thus forming an adjusted contingency table. To determine the theoretical position of the central point sample (P), the values of all sensory attributes in the frequency matrix (before transformation) are added with zero, which is used as a supplementary variable. In this way, the positions and characteristics of the 6 samples and P can be shown in the graph generated by the correspondence analysis (CA).

[0052] 5. Hedonic test

[0053] A total of 69 consumers (aged 17 - 22 years) were recruited from the students of the School of Biological and Food Engineering of Chuzhou University for this test. All participants had experience in drinking milk tea and declared no history of food allergies. Before the experiment, each evaluator signed an informed consent form, understood the test content and process, and knew that they would taste milk tea samples containing black tea and milk. The evaluators used a 9 - point scale (1 = dislike very much, 9 = like very much) to score 8 milk tea samples, and all samples were evaluated in one test. Pure water and unsalted crackers were provided during the test to clean the taste.

[0054] 6. Result analysis

[0055] 6.1 Pivot - CATA analysis of milk tea with different sucrose contents

[0056] Figure 3 Shows the CA analysis results of the Pivot - CATA contingency table. The loadings of the 6 samples are distributed in the four different quadrants of Figure 3 (a, b, c), indicating that the evaluators using the Pivot - CATA method can effectively distinguish the samples. The P sample is located at the center of the 6 samples and is associated with most sensory attributes, which means its sensory attributes are neutral among all samples and meet the selection criteria of the central point sample. Among them, the F1 and F2 axes respectively represent the 2 main dimensions generated by the correspondence analysis, and they jointly explain most of the variability in the data: at 3% sucrose content, F1 and F2 explain 89.87% of the variability; at 5% sucrose content, they explain 76.17% of the variability; and at 7% sucrose content, they explain 93.99% of the variability.

[0057] As Figure 3As shown in a), the positive direction of the first dimension is characterized by the two sensory attributes of "sweet" and "aftertaste sweet", and is negatively correlated with "tea smell". Due to the difference in the sweetness intensity sensed by the assessors between the milk tea with 3% w / w sucrose with added cream smell and the central point sample, the assessors chose "more" more frequently, pushing the upper right quadrant space. It can be seen that at low sucrose concentrations, the cream smell has the strongest enhancing effect on its sweetness, while the caramel and banana smells have little effect on its sweetness. At medium sucrose concentrations (5% w / w), the vanilla smell has little effect on its sweetness, while the cream and banana smells have the strongest enhancing ability on its sweetness ( Figure 3 b). Under high sucrose concentration conditions, the aromas of banana and peach can effectively enhance the sweetness, while the cream smell fails to enhance the sweetness ( Figure 3 c). It can be seen that different smells have different effects on sweetness perception at different sucrose concentrations. Sweetness perception is not only affected by a single factor (such as sucrose concentration), but also by the combined action of multiple factors (such as smell).

[0058] 6.2 Analysis of preference results

[0059] The results are shown in Table 1 below. Table 1 presents the preference scores of milk tea samples with different added smells at different sucrose contents (3%, 5%, 7%). At 3% sucrose content, the milk tea sample with osmanthus smell has the highest preference score (6.55 ± 0.91), significantly higher than the samples with other smells and sample P; the sample with caramel smell also shows a relatively high preference (5.68 ± 1.62), but lower than the sample with osmanthus smell. This indicates that in milk tea with low sucrose content (3%), the osmanthus and caramel smells can significantly enhance consumers' preference. As the sucrose content increases to 5%, the preference scores also change. At 5% sucrose content, the preference score of the milk tea sample without added smell (7.31 ± 0.90) is significantly higher than that of the milk tea samples with different added smells, followed by the osmanthus smell (6.69 ± 0.90), caramel (6.16 ± 1.11) and the smell of peach (5.76 ± 1.10). This may reflect that consumers have a higher preference for the natural sweetness of milk tea with a higher sucrose content. At 7% sucrose content, the preference score of the milk tea sample without added smell (6.21 ± 1.00) is still the highest, and the preference score of the milk tea sample with osmanthus smell is (5.62 ± 1.13). Although it is lower than the sample without added smell, it is still higher than the samples with other smells. This shows that even in milk tea with a high sucrose content, the osmanthus smell still has a certain attraction.

[0060] The final results show that the sucrose content and odor type have significant effects on the preference for milk tea. The sweetness of milk tea that young consumers like the most is 5%, and too high or too low sweetness will reduce consumer preference. Among the milk tea samples with low sucrose content, although the cream odor has the greatest impact on enhancing its sweetness, it fails to improve consumer preference; while the osmanthus odor can significantly enhance the preference at low sucrose content. Among the milk tea samples with medium sucrose content, the cream and banana odors have the greatest impact on enhancing its sweetness, but the consumer preference is significantly reduced; compared with the milk tea with low and high sucrose content, the consumer preference for the milk tea samples with banana, osmanthus, peach, and caramel odors has increased; as the sucrose content increases, the ability of the cream odor to enhance sweetness gradually decreases, and the consumer preference also decreases. Combining Figure 3 with the analysis, it may be that the cream odor in the milk tea system affects consumers' perception of the aroma of tea. Among the milk tea with medium-high sucrose content, although the samples without added odor are more popular, the osmanthus odor still has certain market potential. The specific results are shown in Table 2.

[0061] Table 1 Preference scores of milk tea samples with different added odors

[0062]

[0063] Note: Under different sugar contents (3%, 5%, 7%), the sensory evaluation results (mean ± standard deviation) of milk tea samples with various added odors. Different lowercase letters (a, b, c, etc.) in the same sugar content column indicate significant differences between different odor groups (P<0.05); different capital letters (A, B, C, etc.) in the same odor row indicate significant differences between different sugar contents (P<0.05).

[0064] Table 2 Sweetness enhancement and preference score improvement of milk tea samples with different added odors

[0065]

[0066] Note: Enhancement of sweet taste intensity: Calculated based on the frequency difference of sensory attributes (such as "sweet taste" and "aftertaste sweetness") by the Pivot-CATA method;

[0067] Percentage increase in consumer preference = (score of the group with added fragrance - score of the group without addition) / score of the group without addition × 100%.

[0068] The embodiments described above are only descriptions of the preferred embodiments of the present invention, and do not limit the scope of the present invention. Without departing from the design spirit of the present invention, various deformations and improvements made by those of ordinary skill in the art to the technical solutions of the present invention shall fall within the protection scope determined by the claims of the present invention.

Claims

1. A method for preparing low-sugar milk tea based on olfactory-gustatory interaction, characterized in that: Steep the tea leaves in boiling water for 15 - 25 minutes. After filtration, add light cream and sucrose, stir well to make the milk tea base, and then add water and edible essence.

2. The preparation method of a low-sugar milk tea based on olfactory-gustatory interaction according to claim 1, characterized in that: The dosage ratio of the tea leaves to boiling water is 1 - 5:100, w / v, and the tea leaves are black tea.

3. A method for preparing a low-sugar milk tea based on olfactory-gustatory interaction according to claim 1, characterized in that: The addition amount of the light cream is 5 - 15%.

4. A method for preparing a low-sugar milk tea based on olfactory-gustatory interaction according to claim 1, characterized in that: The mass concentration of the sucrose is 3 - 7% w / w.

5. A method for preparing a low-sugar milk tea based on olfactory-gustatory interaction according to claim 1, characterized in that: The mass ratio of the milk tea base to water is 2 - 6:

3.

6. A method for preparing a low-sugar milk tea based on olfactory-gustatory interaction according to claim 4, characterized in that: The edible essence is one of banana, osmanthus, peach, vanilla, cream, and caramel.

7. A method for preparing a low-sugar milk tea based on olfactory-gustatory interaction according to claim 6, characterized in that: The concentration of the edible essence is 0.01% - 0.1% w / w.

8. A method for preparing a low-sugar milk tea based on olfactory-gustatory interaction according to claim 6, characterized in that: During the preparation of the milk tea, when the sucrose concentration is 3% w / w, adding cream, peach, and osmanthus flavor edible essence can enhance the sweetness of the milk tea; when the sucrose concentration is 5% w / w, adding cream and banana flavor edible essence can enhance the sweetness of the milk tea; when the sucrose concentration is 7% w / w, adding banana and peach edible essence can enhance the sweetness of the milk tea.

9. A method for preparing a low-sugar milk tea based on olfactory-gustatory interaction according to claim 6, characterized in that: During the preparation of the milk tea, when the sucrose concentration is 3% w / w, adding osmanthus, caramel, and vanilla flavor edible essence can enhance consumers' preference; when the sucrose concentration is 5% w / w, adding osmanthus, caramel, and peach flavor edible essence can enhance consumers' preference; when the sucrose concentration is 7% w / w, adding osmanthus and caramel flavor edible essence can enhance consumers' preference.

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