Edible fresh flower aqueous extract cream cheese product and preparation method thereof

Abstract

The invention provides an edible fresh flower aqueous extract cream cheese product and a preparation method thereof. The edible fresh flower aqueous extract cream cheese product comprises the following raw material compositions: 40%-50% of an edible fresh flower aqueous extract, 15%-20% of cream cheese, 15%-20% of grease, 15%-20% of whole milk powder, 1%-2% of emulsifying salt, 1%-2% of starch, 2%-5% of a sweetening agent, 0.5%-1% of an acidity regulator, 0.1%-0.3% of a stabilizer, 0.1%-0.2% of an emulsifier and 0.05%-0.1% of a preservative, the percentage is the percentage of the mass of each component in the total mass of the raw material composition. The edible fresh flower water extract cream cheese product is rich in nutrition, pleasant in fragrance, uniform and fine in texture, smooth in surface and rich in color.

Description

Technical Field

[0001] The present invention relates to an edible flower water extract cream cheese product and a preparation method thereof. Background Art

[0002] Edible flowers are rich in nutrients such as vitamins, minerals, and amino acids required by the human body. In addition, they also contain natural active substances such as verbascoside, chlorogenic acid, and caffeic acid, which have effects such as antioxidant, anti-inflammatory, anti-cancer, nerve protection, and weight loss, and have been widely used in the food processing field. However, in existing fresh flower cream cheeses, fresh flowers, pollen, fresh flower pulp, or fresh flower sauce are generally directly mixed with cream cheese. In the actual production process, problems such as insufficient homogenization and difficulty in sterilization will occur, and solid substances cannot be evenly dispersed in the product, resulting in rough texture, whey separation, dull color, short shelf life, and difficulty in mass production of the product. And the addition amount of edible flowers is relatively low, and directly eating edible flowers cannot achieve the health care function. Therefore, it is necessary to add an enriched fresh flower water extract to significantly improve the nutritional value and flavor characteristics of the cream cheese product. Summary of the Invention

[0003] In order to overcome the problems of texture deterioration, dull color, whey separation, insufficient homogenization in the production process, and difficulty in sterilization caused by directly adding fresh flowers, pollen, fresh flower pulp, and fresh flower sauce to cream cheese products in the prior art. The present invention provides an edible flower water extract cream cheese product and a preparation method thereof. The edible flower water extract cream cheese product of the present invention is rich in nutrition, has a pleasant aroma, and has a uniform and delicate texture, a smooth surface, and rich colors.

[0004] To achieve the above object, the present invention adopts the following technical solutions:

[0005] The present invention discloses an edible flower water extract cream cheese product, and its raw material composition includes: 40% - 50% of edible flower water extract, 15% - 20% of cream cheese, 15% - 20% of oil, 15% - 20% of whole milk powder, 1% - 2% of emulsifying salt, 1% - 2% of starch, 2% - 5% of sweetener, 0.5% - 1% of acidity regulator, 0.1% - 0.3% of stabilizer, 0.1% - 0.2% of emulsifier, and 0.05 - 0.1% of preservative. The percentages are the percentages of the masses of the respective components in the total mass of the raw material composition.

[0006] In the present invention, the dosage of the edible flower water extract is preferably 43.34%.

[0007] In the present invention, the dosage of the cream cheese is preferably 15.5%.

[0008] In the present invention, the dosage of the oil is preferably 19.5%.

[0009] In the present invention, the dosage of the whole milk powder is preferably 16%.

[0010] In the present invention, the dosage of the sweetener is preferably 3%.

[0011] In the present invention, the dosage of the acidity regulator is preferably 0.36%.

[0012] In an alternative embodiment of the present invention, the raw material composition of the edible flower water extract cream cheese product comprises: 43.34% of edible flower water extract, 15.5% of cream cheese, 19.5% of vegetable oil, 16% of whole milk powder, 1% of sodium hexametaphosphate, 1% of starch, 3% of lactose, 0.36% of malic acid, 0.1% of guar gum, 0.1% of mono- and diglycerol fatty acid esters, and 0.1% of potassium sorbate.

[0013] In the present invention, the edible flower water extract can be a conventional edible flower water extract in the art, and usually includes polyphenolic substances; preferably, the edible flower water extract includes one or more of syringic acid, caffeic acid, gallic acid, ferulic acid, chlorogenic acid, protocatechuic acid, p-hydroxybenzoic acid, rutin, and acteoside.

[0014] Among them, the content of syringic acid is preferably 2.95 - 19.84 mg / L.

[0015] Among them, the content of caffeic acid is preferably 0 - 5.11 mg / L.

[0016] Among them, the content of gallic acid is preferably 0 - 256.67 mg / L.

[0017] Among them, the content of ferulic acid is preferably 0 - 77.24 mg / L.

[0018] Among them, the content of chlorogenic acid is preferably 8.37 - 43.58 mg / L.

[0019] Among them, the content of protocatechuic acid is preferably 5.12 - 19.88 mg / L.

[0020] Among them, the content of p-hydroxybenzoic acid is preferably 0 - 7.25 mg / L.

[0021] Among them, the content of rutin is preferably 0 - 8.77 mg / L.

[0022] Among them, the content of acteoside is preferably 0 - 442.11 mg / L.

[0023] In the present invention, the edible flower aqueous extract may include one or more of osmanthus flower aqueous extract, sophora flower aqueous extract, rose flower aqueous extract, peony flower aqueous extract, gardenia flower aqueous extract, roselle flower aqueous extract, chrysanthemum flower aqueous extract, jasmine flower aqueous extract, daylily flower aqueous extract, clove flower aqueous extract, mint flower aqueous extract, narcissus flower aqueous extract, pansy flower aqueous extract, turmeric flower aqueous extract and violet flower aqueous extract. Preferably, it includes one or more of osmanthus flower aqueous extract, sophora flower aqueous extract, rose flower aqueous extract, peony flower aqueous extract and gardenia flower aqueous extract.

[0024] In an alternative embodiment of the present invention, when the edible flower aqueous extract is osmanthus flower aqueous extract, the osmanthus flower aqueous extract includes syringic acid, caffeic acid, chlorogenic acid, protocatechuic acid, p-hydroxybenzoic acid and acteoside.

[0025] In the above alternative embodiment, the content of syringic acid is preferably 3.06 - 3.30 mg / L. The content of caffeic acid is preferably 3.23 - 3.53 mg / L. The content of chlorogenic acid is preferably 17.11 - 15.01 mg / L. The content of protocatechuic acid is preferably 5.12 - 5.96 mg / L. The content of p-hydroxybenzoic acid is preferably 6.23 - 7.25 mg / L. The content of acteoside is preferably 386.81 - 442.11 mg / L.

[0026] In an alternative embodiment of the present invention, when the edible flower aqueous extract is sophora flower aqueous extract, the sophora flower aqueous extract includes syringic acid, caffeic acid, chlorogenic acid, protocatechuic acid, p-hydroxybenzoic acid and rutin.

[0027] In the above alternative embodiment, the content of syringic acid is preferably 3.45 - 3.71 mg / L. The content of caffeic acid is preferably 3.02 - 3.3 mg / L. The content of chlorogenic acid is preferably 15.78 - 18.62 mg / L. The content of protocatechuic acid is preferably 7.41 - 7.97 mg / L. The content of p-hydroxybenzoic acid is preferably 5.03 - 5.39 mg / L. The content of rutin is preferably 7.16 - 7.64 mg / L.

[0028] In an alternative embodiment of the present invention, when the edible flower aqueous extract is rose flower aqueous extract, the rose flower aqueous extract includes syringic acid, gallic acid, chlorogenic acid and protocatechuic acid.

[0029] In the above alternative embodiment, the content of syringic acid is preferably 19.84 - 17.81 mg / L. The content of gallic acid is preferably 122.88 - 137.44 mg / L. The content of chlorogenic acid is preferably 17.93 - 20.69 mg / L. The content of protocatechuic acid is preferably 8.61 - 10.09 mg / L.

[0030] In an alternative embodiment of the present invention, when the edible flower aqueous extract is the aqueous extract of peony flower, the aqueous extract of peony flower includes syringic acid, gallic acid, ferulic acid, chlorogenic acid, protocatechuic acid and rutin.

[0031] In the above alternative embodiment, the content of syringic acid is preferably 14.87 - 17.83 mg / L. The content of gallic acid is preferably 230.37 - 256.67 mg / L. The content of ferulic acid is preferably 69 - 77.24 mg / L. The content of chlorogenic acid is preferably 36.66 - 43.58 mg / L. The content of protocatechuic acid is preferably 10.9 - 13.8 mg / L. The content of rutin is preferably 7.85 - 8.77 mg / L;

[0032] In an alternative embodiment of the present invention, the edible flower aqueous extract is the aqueous extract of gardenia flower; the aqueous extract of gardenia flower includes syringic acid, caffeic acid, gallic acid, chlorogenic acid and protocatechuic acid.

[0033] In the above alternative embodiment, the content of syringic acid is preferably 2.95 - 5.09 mg / L. The content of caffeic acid is preferably 3.59 - 5.11 mg / L. The content of gallic acid is preferably 31.74 - 37.3 mg / L. The content of chlorogenic acid is preferably 8.37 - 9.93 mg / L. The content of protocatechuic acid is preferably 16.82 - 19.88 mg / L.

[0034] In the present invention, the edible flower aqueous extract can be obtained by the method of ultrasonic extraction with boiling water and rotary evaporation concentration.

[0035] In the present invention, the edible flower aqueous extract can be prepared by the following method: ultrasonic extraction is carried out on a mixture containing dry pollen and water, and then rotary evaporation is carried out to obtain the edible flower aqueous extract.

[0036] Among them, the dry pollen can be prepared by the following method: after the fresh flowers are washed, the calyx is removed, the petals are retained, and then freeze-dried in vacuum and crushed to obtain dry pollen. The temperature of the freeze-drying can be -75 to -85 °C. The time of the freeze-drying can be 48 to 72 h, such as 48 h.

[0037] Among them, the temperature of the mixture can be 98 to 100 °C.

[0038] Among them, preferably, the mass of the water accounts for 8 to 12 times the mass of the dry pollen, such as 10 times.

[0039] Among them, the number of times of the ultrasonic extraction can be 3 to 5 times, such as 3 times.

[0040] Among them, the time for ultrasonic extraction can be 25 to 40 minutes, such as 30 minutes.

[0041] Among them, after the ultrasonic extraction and before the rotary evaporation, a filtration step may further be included.

[0042] Among them, the temperature for rotary evaporation can be 80 to 85 °C.

[0043] Among them, the purpose of the rotary evaporation is to enrich the fresh flower extract and remove the excess water. Preferably, after the rotary evaporation, the water content of the rotary evaporation liquid is reduced to 30% to 50%. The percentage is the percentage of the water content of the rotary evaporation liquid after rotary evaporation to the water content of the rotary evaporation liquid before rotary evaporation.

[0044] In an alternative embodiment of the present invention, the edible fresh flower water extract can be prepared by the following method:

[0045] S1. After the fresh flowers are washed, the calyces are removed, the petals are retained, and after vacuum freeze-drying and pulverization, dry pollen is obtained;

[0046] S2. The mixture containing the dry pollen and water is subjected to ultrasonic extraction, filtration and rotary evaporation to obtain an edible fresh flower water extract;

[0047] Among them, the mass of the water accounts for 8 to 12 times the mass of the dry pollen; the temperature of the mixture is 98 to 100 °C, the number of times of ultrasonic extraction is 3 times, the time for ultrasonic extraction is 25 to 40 minutes. Among them, the temperature for rotary evaporation is 80 to 85 °C; after the rotary evaporation, the water content of the rotary evaporation liquid is reduced to 30% to 50%.

[0048] In the present invention, the cream cheese can be a conventional cream cheese in the art, usually a soft cheese fermented by thermophilic lactic acid bacteria. Preferably, it is the cream cheese produced by Arla.

[0049] In the present invention, the emulsifying salt can be one or more of sodium hexametaphosphate, sodium pyrophosphate, disodium hydrogen phosphate and sodium citrate, such as sodium hexametaphosphate.

[0050] In the present invention, the oil and fat can be vegetable oil and / or butter, such as vegetable oil.

[0051] In the present invention, the sweetening agent can be lactose.

[0052] In the present invention, the acidity regulator can be one or more of malic acid, citric acid and lactic acid, such as malic acid.

[0053] In the present invention, the stabilizer can be one or more of xanthan gum, locust bean gum, guar gum, sodium alginate, gellan gum and carrageenan, such as guar gum.

[0054] In the present invention, the emulsifier may be one or more of mono-, di- glycerol fatty acids, diglycerol fatty acids, sucrose esters, and phospholipids, for example, mono-, di- glycerol fatty acids. The mono-, di- glycerol fatty acids may be conventional in the art and generally may include one or more of oleic acid, linoleic acid, linolenic acid, palmitic acid, behenic acid, stearic acid, and lauric acid.

[0055] In the present invention, the preservative may be sorbic acid and / or potassium sorbate, for example, potassium sorbate.

[0056] The present invention provides a method for preparing an edible fresh flower water extract cream cheese product, comprising the following steps: melting and mixing the raw material composition of the edible fresh flower water extract cream cheese product, and then successively performing emulsification sterilization, homogenization, and filling.

[0057] In the present invention, pulverization and stirring assistance are used during the melting and mixing process. The time of the pulverization and stirring may be a conventional time in the art, for example, 5 min. The rotation speed of the pulverization and stirring may be a conventional rotation speed in the art, for example, 1500 r / min.

[0058] In the present invention, the temperature of the emulsification sterilization may be a conventional temperature in the art, for example, 96 °C.

[0059] In the present invention, the rotation speed during the emulsification sterilization process may be a conventional rotation speed in the art, for example, 1500 r / min.

[0060] In the present invention, the time of the emulsification sterilization may be a conventional time in the art, for example, 10 min.

[0061] In the present invention, the temperature of the homogenization may be 85 - 95 °C.

[0062] In the present invention, the pressure of the homogenization may be 18 - 20 Mpa.

[0063] In the present invention, the filling is usually carried out under aseptic conditions, and preferably includes the following steps: aseptically filling the material obtained by the homogenization, cooling in a refrigerated storage at 4 °C, and storing at 4 - 6 °C.

[0064] The present invention discloses an edible fresh flower water extract cream cheese product prepared by the method for preparing an edible fresh flower water extract cream cheese product as described above.

[0065] In the present invention, the shelf life of the edible fresh flower water extract cream cheese product may be 6 months.

[0066] On the basis of conforming to the common knowledge in the art, the above preferred conditions can be combined arbitrarily to obtain various preferred examples of the present invention.

[0067] The reagents and raw materials used in the present invention are all commercially available.

[0068] The positive and progressive effects of the present invention are as follows:

[0069] (1) The addition of the edible flower aqueous extract in the present invention can endow the cream cheese product with a delicate texture and the natural aroma of the flower. By adding the edible flower aqueous extract, the present invention can enrich the nutrition of the cream cheese product. On the one hand, the functional active substances in the flower are enriched by the method of hot water ultrasonic extraction, so as to improve the nutrition of the edible flower aqueous extract cream cheese product. On the other hand, the texture of the cream cheese product can also be improved.

[0070] (2) The preparation of the edible flower aqueous extract cream cheese product of the present invention is simple and can be mass-produced. By adding the edible flower aqueous extract, the problems that are difficult to achieve homogenization and sterilization caused by uneven mixing can be avoided, the packaging cost can be effectively reduced, and the shelf life can be extended. Detailed implementation manners

[0071] The present invention will be further described below by way of examples, but the present invention is not limited to the scope of the described examples. For the experimental methods without specific conditions in the following examples, they are carried out according to conventional methods and conditions, or selected according to the product instructions.

[0072] Example 1

[0073] Preparation method of osmanthus flower aqueous extract:

[0074] (1) Making dry pollen: After washing the osmanthus flowers, removing the calyces, retaining the petals, and vacuum freeze-drying, they are pulverized by a pulverizer to obtain dry pollen for later use.

[0075] (2) Edible flower aqueous extract: Add 10 times of boiling water with a temperature of 100 °C to the dry pollen in step (1), extract ultrasonically for 3 times, 30 minutes each time, filter and combine the extracts, and remove 50% of the water by rotary evaporation at 85 °C to obtain the osmanthus flower aqueous extract for later use.

[0076] Preparation of osmanthus flower aqueous extract cream cheese product:

[0077] S1. Premixing: The raw material composition of the osmanthus flower aqueous extract cream cheese product includes: 43.34% of the above-mentioned osmanthus flower aqueous extract, 15.5% of cream cheese (purchased from Arla), 19.5% of vegetable oil, 16% of whole milk powder, 1% of sodium hexametaphosphate, 1% of starch, 3% of lactose, 0.36% of malic acid, 0.1% of guar gum, 0.1% of mono- and diglycerol fatty acid esters, and 0.1% of potassium sorbate. The above raw materials are put into a cheese melting pot, pulverized and stirred for 5 minutes at a rotation speed of 1500 r / min to obtain a mixture;

[0078] S2. Emulsification and sterilization: The mixed materials are heated to 96 °C, and the rotation speed is maintained at 1500 r / min for 10 minutes;

[0079] S3. Aseptic Homogenization: Homogenize the material obtained in step S2 aseptically, maintaining the homogenization temperature at 85°C and the homogenization pressure at 18 Mpa;

[0080] S4. Aseptic Canning: Aseptically fill the material obtained in step S3, cool it in a 4°C cold storage, and obtain the osmanthus aqueous extract cream cheese product, which is stored at 4°C.

[0081] Example 2

[0082] Preparation of Sophora japonica aqueous extract:

[0083] (1) Preparation of dry pollen: After washing the Sophora japonica flowers, remove the calyx, retain the petals, vacuum freeze-dry them, and then pulverize them with a pulverizer to obtain dry pollen for later use.

[0084] (2) Edible flower aqueous extract: Add 10 times the boiling water at a temperature of 100°C to the dry pollen in step (1), extract ultrasonically 3 times, each time for 30 min, filter and combine the extracts, and remove 50% of the water by rotary evaporation at 85°C to obtain the Sophora japonica aqueous extract for later use.

[0085] Preparation of Sophora japonica aqueous extract cream cheese product:

[0086] S1. Premixing: The raw material composition of the Sophora japonica aqueous extract cream cheese product includes: 43.34% of the above-mentioned Sophora japonica aqueous extract, 15.5% of cream cheese (purchased from Arla), 19.5% of vegetable oil, 16% of whole milk powder, 1% of sodium hexametaphosphate, 1% of starch, 3% of lactose, 0.36% of malic acid, 0.1% of guar gum, 0.1% of mono- and diglycerol fatty acid esters, and 0.1% of potassium sorbate. Put the above raw materials into a cheese melting pot, pulverize and stir for 5 min at a rotation speed of 1500 r / min to obtain a mixture;

[0087] S2. Emulsification and Sterilization: Mix the materials, heat them up to 96°C, maintain the rotation speed at 1500 r / min, and keep warm for 10 min;

[0088] S3. Aseptic Homogenization: Homogenize the material obtained in step S2 aseptically, maintaining the homogenization temperature at 85°C and the homogenization pressure at 18 Mpa;

[0089] S4. Aseptic Canning: Aseptically fill the material obtained in step S3, cool it in a 4°C cold storage, and obtain the Sophora japonica aqueous extract cream cheese product, which is stored at 4°C.

[0090] Example 3

[0091] The fresh flower used in Example 3 is rose, and the preparation of rose water extraction is the same as that in Example 1; the raw material composition and production process steps of the rose aqueous extract cream cheese product are the same as those in Example 1.

[0092] Example 4

[0093] The fresh flower used in Example 4 is peony flower, and the preparation of the water extraction of peony flower is the same as that in Example 1; the raw material composition and production process steps of the cream cheese product with peony flower water extract are the same as those in Example 1.

[0094] Example 5

[0095] The fresh flower used in Example 5 is gardenia flower, and the preparation of the water extraction of gardenia flower is the same as that in Example 1; the raw material composition and production process steps of the cream cheese product with gardenia flower water extract are the same as those in Example 1.

[0096] Comparative Example 1

[0097] Comparative Example 1 does not add the water extract of edible fresh flowers; the specific steps of the cream cheese product in Comparative Example 1 are as follows:

[0098] S1. Premixing: The raw material composition of the cream cheese product includes: 43.34% water, 15.5% cream cheese (purchased from Arla), 19.5% vegetable oil, 16% whole milk powder, 1% sodium hexametaphosphate, 1% starch, 3% lactose, 0.36% malic acid, 0.1% guar gum, 0.1% mono- and diglycerol fatty acid esters, and 0.1% potassium sorbate. The above raw materials are put into a cheese melting pot, crushed and stirred for 5 min at a rotation speed of 1500 r / min to obtain a mixture.

[0099] S2. Emulsification and sterilization: The mixed materials are heated to 96 °C, and the rotation speed is maintained at 1500 r / min for 10 min.

[0100] S3. Sterile homogenization: The materials obtained in step S2 are subjected to sterile homogenization, and the homogenization temperature is maintained at 85 °C and the homogenization pressure is 18 Mpa.

[0101] S4. Sterile canning: The materials obtained in step S3 are subjected to sterile canning, and the temperature is reduced in a 4 °C cold storage to obtain a cream cheese product, which is stored at 4 °C.

[0102] Comparative Example 2

[0103] What Comparative Example 2 adds is 1% osmanthus pollen. Preparation of osmanthus pollen: After the osmanthus is cleaned, the calyx is removed, the petals are retained, and after vacuum freeze-drying, it is crushed by a pulverizer to obtain dry pollen for use.

[0104] Preparation of osmanthus pollen cream cheese product:

[0105] S1. Premixing: The raw material composition of the osmanthus pollen cream cheese product includes: 43.34% water, 15.5% cream cheese (purchased from Arla), 19.5% vegetable oil, 16% whole milk powder, 1% sodium hexametaphosphate, 1% osmanthus pollen, 3% lactose, 0.36% malic acid, 0.1% guar gum, 0.1% mono- and diglycerol fatty acid esters, and 0.1% potassium sorbate. The above raw materials are put into a cheese melting pot, crushed and stirred for 5 min at a rotation speed of 1500 r / min to obtain a mixture;

[0106] S2. Emulsification and sterilization: The mixed materials are heated to 96 °C, and the rotation speed is maintained at 1500 r / min for 10 min;

[0107] S3. Sterile homogenization: The materials obtained in step S2 are subjected to sterile homogenization, with the homogenization temperature maintained at 85 °C and the homogenization pressure at 18 Mpa;

[0108] S4. Sterile canning: The materials obtained in step S3 are subjected to sterile canning, and the temperature is reduced in a 4 °C cold storage to obtain the osmanthus pollen cream cheese product, which is stored at 4 °C.

[0109] Testing of the main polyphenol composition and content in the water extract of edible flowers

[0110] The main polyphenols in the edible flower water extracts prepared in Examples 1 to 5 were analyzed. The main polyphenols include: syringic acid, caffeic acid, gallic acid, ferulic acid, chlorogenic acid, protocatechuic acid, p-hydroxybenzoic acid, quercetin, rutin, and acteoside.

[0111] The test includes the following steps: First, using chromatographic grade methanol as a solvent, the above polyphenols are prepared into a standard stock solution of 1 mg / mL, diluted to a solution of 50 mg / L, and filtered through a 0.22 μm filter membrane before injection; and according to the pre-experiment results, they are mixed in a certain proportion to prepare mixed standard solutions with different concentrations. The edible flower water extracts are respectively prepared into 1 mg / mL solutions with ultrapure water and chromatographic grade methanol, and filtered through a 0.22 μm filter membrane; an HPLC e2695 system (Waters) equipped with a photodiode array detector (PDA) is used to identify and quantify these phenolic compounds. The chromatographic column is a YMC-Pack ODS C18 chromatographic column (250 mm × 4.6 mm, 5 μm), and the mobile phases A and B are respectively composed of 0.1% formic acid and acetonitrile, with gradient elution: 0 - 1 min, 90% A; 13 min, 72% A; 16 min, 0% A; 17 min, 0% A; 18 min, 90% A; 22 min, 90% A. The injection volume is 10 μL, and the flow rate is 1 mL / min. The detection wavelength of acteoside is 330 nm, and that of other polyphenols is 280 nm. Qualitative analysis is carried out based on the retention time and ultraviolet absorption spectrum, and quantitative analysis is carried out by the external standard method.

[0112] The test results are listed in Table 1.

[0113] Table 1 Composition and content of polyphenols in the water extracts of edible flowers prepared in Examples 1-5

[0114]

[0115] Note: N.D. indicates not detected. Different letters a, b, c, d, e, g in the same row of the table represent significant differences (P<0.05).

[0116] As can be seen from Table 1, 6 kinds of polyphenols were detected in the water extract of osmanthus flowers, and the polyphenol with the highest content was acteoside; 6 kinds of polyphenols were detected in the water extract of sophora japonica flowers, and the polyphenol with the highest content was chlorogenic acid; 4 kinds of polyphenols were detected in the water extract of rose flowers, and the polyphenol with the highest content was gallic acid; 6 kinds of polyphenols were detected in the water extract of peony flowers, and the polyphenol with the highest content was gallic acid; 5 kinds of polyphenols were detected in the water extract of gardenia flowers, and the polyphenol with the highest content was gallic acid. Most of these polyphenols have the effects of antioxidant, anti-inflammatory, anti-cancer, and nerve protection. Therefore, adding the water extract of edible flowers can significantly improve the nutritional and functional properties of bread.

[0117] Effect Examples

[0118] The sensory scores of the cream cheese products prepared in Examples 1-5 and Comparative Examples 1-2 were evaluated. The scoring criteria are shown in Table 2, and the scoring results are shown in Table 3.

[0119] Table 2 Sensory scoring criteria

[0120]

[0121] Table 3 Sensory and flavor evaluation results of the cream cheese products with the water extract of edible flowers

[0122]

[0123] The sensory evaluation results in Table 3 show that the cream cheese products in Examples 1-5 and Comparative Examples 1-2 have a strong milk flavor and a fermented lactic acid flavor. The cream cheese products with the water extract of edible flowers in Examples 1-5 have a faint fragrance of fresh flowers, a uniform and delicate texture, a smooth surface, are semi-soft, have good spreadability, have no bitterness of fresh flowers, and have rich colors, capable of showing the colors of different fresh flowers.

[0124] Compared with the cream cheese products in Comparative Example 1, the cream cheese products with the water extract of edible flowers prepared in Examples 1-5 have a significant improvement in flavor; compared with the cream cheese products in Comparative Example 2, the cream cheese products with the water extract of edible flowers prepared in Examples 1-5 have significant improvements in flavor, texture, color, and appearance.

[0125] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. An edible fresh flower water extract cream cheese product, characterized in that, Its raw material composition includes: 40% - 50% of edible flower aqueous extract, 15% - 20% of cream cheese, 15% - 20% of oil, 15% - 20% of whole milk powder, 1% - 2% of emulsifying salt, 1% - 2% of starch, 2% - 5% of sweetener, 0.5% - 1% of acidity regulator, 0.1% - 0.3% of stabilizer, 0.1% - 0.2% of emulsifier, and 0.05% - 0.1% of preservative. The percentages are the percentages of the masses of the respective components in the total mass of the raw material composition.

2. The edible fresh flower water extract cream cheese product according to claim 1, characterized in that, The emulsifying salt is one or more of sodium hexametaphosphate, sodium pyrophosphate, disodium hydrogen phosphate, and sodium citrate, such as sodium hexametaphosphate; And / or, the oil is vegetable oil and / or butter, such as vegetable oil; And / or, the sweetener is lactose; And / or, the acidity regulator is one or more of malic acid, citric acid, and lactic acid, such as malic acid; And / or, the stabilizer is one or more of xanthan gum, locust bean gum, guar gum, sodium alginate, gellan gum, and carrageenan, such as guar gum; And / or, the emulsifier is one or more of mono- and diglycerol fatty acids, diglycerol fatty acids, sucrose esters, and phospholipids, such as mono- and diglycerol fatty acids; Among them, the mono- and diglycerol fatty acids preferably include one or more of oleic acid, linoleic acid, linolenic acid, palmitic acid, behenic acid, stearic acid, and lauric acid; And / or, the preservative is sorbic acid and / or potassium sorbate, such as potassium sorbate; And / or, the dosage of the edible flower aqueous extract is 43.34%; And / or, the dosage of the cream cheese is 15.5%; And / or, the dosage of the oil is 19.5%; And / or, the dosage of the whole milk powder is 16%; And / or, the dosage of the sweetener is 3%; And / or, the dosage of the acidity regulator is 0.36%.

3. The edible fresh flower water extract cream cheese product according to claim 1, characterized in that, The edible flower aqueous extract includes one or more of syringic acid, caffeic acid, gallic acid, ferulic acid, chlorogenic acid, protocatechuic acid, p-hydroxybenzoic acid, rutin, and acteoside; Among them, the content of syringic acid is preferably 2.95 - 19.84 mg / L; the content of caffeic acid is preferably 0 - 5.11 mg / L; the content of gallic acid is preferably 0 - 256.67 mg / L; the content of ferulic acid is preferably 0 - 77.24 mg / L; the content of chlorogenic acid is preferably 8.37 - 43.58 mg / L; the content of protocatechuic acid is preferably 5.12 - 19.88 mg / L; the content of p-hydroxybenzoic acid is preferably 0 - 7.25 mg / L; the content of rutin is preferably 0 - 8.77 mg / L; the content of acteoside is preferably 0 - 442.11 mg / L; And / or, the edible flower aqueous extract includes one or more of osmanthus flower aqueous extract, sophora flower aqueous extract, rose flower aqueous extract, peony flower aqueous extract, gardenia flower aqueous extract, roselle flower aqueous extract, chrysanthemum flower aqueous extract, jasmine flower aqueous extract, daylily flower aqueous extract, clove flower aqueous extract, mint flower aqueous extract, narcissus flower aqueous extract, pansy flower aqueous extract, turmeric flower aqueous extract and violet flower aqueous extract, preferably including one or more of osmanthus flower aqueous extract, sophora flower aqueous extract, rose flower aqueous extract, peony flower aqueous extract and gardenia flower aqueous extract.

4. The edible fresh flower water extract cream cheese product according to claim 3, characterized in that, The edible flower aqueous extract is the osmanthus flower aqueous extract; the osmanthus flower aqueous extract includes syringic acid, caffeic acid, chlorogenic acid, protocatechuic acid, p-hydroxybenzoic acid and acteoside; Among them, the content of syringic acid is preferably 3.06 - 3.30 mg / L; the content of caffeic acid is preferably 3.23 - 3.53 mg / L; the content of chlorogenic acid is preferably 17.11 - 15.01 mg / L; the content of protocatechuic acid is preferably 5.12 - 5.96 mg / L; the content of p-hydroxybenzoic acid is preferably 6.23 - 7.25 mg / L; the content of acteoside is preferably 386.81 - 442.11 mg / L; And / or, the edible flower aqueous extract is the sophora flower aqueous extract; the sophora flower aqueous extract includes syringic acid, caffeic acid, chlorogenic acid, protocatechuic acid, p-hydroxybenzoic acid and rutin; Among them, the content of syringic acid is preferably 3.45 - 3.71 mg / L; the content of caffeic acid is preferably 3.02 - 3.3 mg / L; the content of chlorogenic acid is preferably 15.78 - 18.62 mg / L; the content of protocatechuic acid is preferably 7.41 - 7.97 mg / L; the content of p-hydroxybenzoic acid is preferably 5.03 - 5.39 mg / L; the content of rutin is preferably 7.16 - 7.64 mg / L; And / or, the edible flower aqueous extract is the rose flower aqueous extract; the rose flower aqueous extract includes syringic acid, gallic acid, chlorogenic acid and protocatechuic acid; Among them, the content of syringic acid is preferably 19.84 - 17.81 mg / L; the content of gallic acid is preferably 122.88 - 137.44 mg / L; the content of chlorogenic acid is preferably 17.93 - 20.69 mg / L; the content of protocatechuic acid is preferably 8.61 - 10.09 mg / L; And / or, the edible flower aqueous extract is the peony flower aqueous extract; the peony flower aqueous extract includes syringic acid, gallic acid, ferulic acid, chlorogenic acid, protocatechuic acid and rutin; Among them, the content of syringic acid is preferably 14.87 - 17.83 mg / L; the content of gallic acid is preferably 230.37 - 256.67 mg / L; the content of ferulic acid is preferably 69 - 77.24 mg / L; the content of chlorogenic acid is preferably 36.66 - 43.58 mg / L; the content of protocatechuic acid is preferably 10.9 - 13.8 mg / L; the content of rutin is preferably 7.85 - 8.77 mg / L; And / or, the edible flower aqueous extract is the gardenia flower aqueous extract; the gardenia flower aqueous extract includes syringic acid, caffeic acid, gallic acid, chlorogenic acid and protocatechuic acid; Among them, the content of syringic acid is preferably 2.95 - 5.09 mg / L; the content of caffeic acid is preferably 3.59 - 5.11 mg / L; the content of gallic acid is preferably 31.74 - 37.3 mg / L; the content of chlorogenic acid is preferably 8.37 - 9.93 mg / L; the content of protocatechuic acid is preferably 16.82 - 19.88 mg / L.

5. The edible fresh flower water extract cream cheese product according to claim 1, wherein The edible flower aqueous extract is obtained by the method of ultrasonic extraction with boiling water and rotary evaporation and concentration.

6. The edible fresh flower water extract cream cheese product according to claim 5, characterized in that, The edible flower aqueous extract is prepared by the following method: ultrasonic extraction is carried out on a mixture containing dry pollen and water, and then rotary evaporation is carried out to obtain the edible flower aqueous extract.

7. The edible fresh flower water extract cream cheese product according to claim 6, wherein The dry pollen is prepared by the following method: after the fresh flowers are washed, the calyx is removed, the petals are retained, and then vacuum freeze-dried and pulverized to obtain dry pollen; Among them, the temperature of the freeze-drying is preferably -75 to -85 °C; Among them, the time of the freeze-drying is preferably 48 - 72 h, such as 48 h; And / or, the temperature of the mixture is 98 - 100 °C; And / or, the mass of water accounts for 8 - 12 times the mass of the dry pollen, such as 10 times; And / or, the number of times of the ultrasonic extraction is 3 - 5 times, such as 3 times; And / or, the time of the ultrasonic extraction is 25 - 40 min, such as 30 min; And / or, a filtration step is further included after the ultrasonic extraction and before the rotary evaporation; And / or, the temperature of the rotary evaporation is 80 - 85 °C; And / or, after the rotary evaporation, the water content of the rotary evaporation liquid is reduced to 30% - 50%, and the percentage is the percentage of the water content of the rotary evaporation liquid after rotary evaporation accounting for the water content of the rotary evaporation liquid before rotary evaporation.

8. A preparation method of an edible fresh flower water extract cream cheese product as described in any one of claims 1 to 7, characterized in that, It includes the following steps: After the raw material composition of the edible flower aqueous extract cream cheese product is melted and mixed, emulsification sterilization, homogenization and filling are carried out in sequence.

9. The preparation method of the edible fresh flower water extract cream cheese product according to claim 8, characterized in that, Crushing and stirring assistance is used during the melting and mixing process; Among them, the time of the crushing and stirring is preferably 5 min; the rotation speed of the crushing and stirring is preferably 1500 r / min; And / or, the temperature of the emulsification sterilization is 96 °C; And / or, the rotation speed during the emulsification sterilization process is 1500 r / min; And / or, the time of the emulsification sterilization is 10 min; And / or, the temperature of the homogenization is 85 - 95 °C; And / or, the pressure of the homogenization is 18 - 20 Mpa; And / or, the filling is carried out under aseptic conditions, preferably including the following steps: aseptically filling the material obtained by homogenization, cooling in a cold storage at 4°C, and storing at 4 - 6°C.

10. An edible fresh flower water extract cream cheese product, characterized in that, It is prepared by using the preparation method of the edible fresh flower water extract cream cheese product as described in claim 8 or 9.

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