Clean label mascarpone cheese with different application properties and methods of making and using the same

Abstract

The present application relates to the field of food technology, and provide a kind of clean label mascarpone cheese with different application characteristics and its preparation method and application, and the mascarpone cheese is prepared by mixing protein raw material and cream after acidification, sterilization and homogenization;The fat content of mascarpone cheese is 30~50%, and the protein content is 3~8%;The mass ratio of casein and whey protein in mascarpone cheese is 0.25~4;In the mass ratio range, increase the mass ratio to improve the supportability of mascarpone cheese in application and the hardness of mascarpone cheese, so that the tiramisu made of mascarpone cheese has better supportability, higher hardness and clearer appearance;In the mass ratio range, reduce the mass ratio to improve the whipping rate of mascarpone cheese, and when used to make cheese cake such as basque, the whipping rate of mascarpone cheese is high, and the side cut surface has dense pores;At the same time, the mascarpone cheese still has delicate taste, and the ingredient list is clean.

Description

Technical Field

[0001] This invention relates to the field of food technology, and more particularly to a clean-label mascarpone cheese with different application characteristics, its preparation method, and its application. Background Technology

[0002] Mascarpone is an unripened cream cheese originating from Italy, renowned for its rich, creamy flavor, smooth texture, and high fat content. Traditionally, mascarpone is made by acidifying and coagulating fresh milk with acidifying agents such as citric acid, followed by filtering or centrifugation to remove some of the moisture.

[0003] Mascarpone cheese is one of the traditional and classic ingredients for making tiramisu. In recent years, with the rapid development of the baking market, the high fat and high protein characteristics of mascarpone cheese have given it a wide range of applications and possibilities in baking, making the exploration of new applications a focus of attention for the industry and manufacturers.

[0004] Mascarpone cheese is increasingly used in baked goods due to its ability to impart a richer, moister, and melt-in-your-mouth texture to cakes. However, its application in cake baking remains challenging due to the traditional mascarpone's weak whipping properties. Furthermore, practical experience has shown that existing mascarpone cheeses often require the use of multiple food additives, such as stabilizers (carrageenan, locust bean gum, guar gum, etc.) and emulsifiers (mono- and diglyceride fatty acid esters), to ensure their physical stability during shelf life (e.g., preventing whey separation and maintaining homogeneous texture) and to meet the handling properties required for downstream applications, such as application support and whipping properties. This contradicts the market demand for "clean label" products.

[0005] In addition, when mascarpone cheese is used in the production processes of downstream products, such as non-baked food categories (e.g., tiramisu) and baked food categories (e.g., Basque cake), the performance of mascarpone cheese needs to be optimized. Summary of the Invention

[0006] While preparing clean-label mascarpone cheese, specific optimizations must be made for the characteristics of different product applications. As mentioned above, the specific requirements for mascarpone cheese in non-baked desserts (such as tiramisu) and baked foods (such as Basque cake) are completely different. The former requires excellent support, while the latter requires excellent whipping properties. This invention has discovered that the regulation of these two properties can be simultaneously determined by the mass ratio of casein to whey protein. By utilizing the differences in the processing characteristics and spatial structures of different proteins, the support and whipping properties can be controlled simultaneously in specific product systems by adjusting the mass ratio of casein to whey protein. Based on this, this invention provides clean-label mascarpone cheese with different application characteristics, its preparation method, and its applications.

[0007] Specifically, in a first aspect, the present invention provides a method for optimizing the performance of clean-label mascarpone cheese, wherein the mascarpone cheese is obtained by mixing protein raw materials and light cream, followed by acidification, sterilization, and homogenization; the mascarpone cheese has a fat content of 30-50% and a protein content of 3-8%; the protein raw materials ensure that the mass ratio of casein to whey protein in the mascarpone cheese is in the range of 0.25-4; the performance optimization method includes increasing the mass ratio within the range of the mass ratio to improve the hardness of the mascarpone cheese, and decreasing the mass ratio within the range of the mass ratio to improve the whipping rate of the mascarpone cheese.

[0008] Preferably, the protein raw material includes the protein powder, which includes casein powder and / or whey protein concentrate.

[0009] In this invention, the proteins in mascarpone cheese are mainly of two types: casein and whey protein. Casein molecules have a randomly coiled structure, lacking secondary and tertiary structures, and exhibit a micellar structure. They play a key role in the gelation, thickening, and stabilization of the system. Whey protein, on the other hand, can undergo denaturation and unfolding under heating and acidification, and plays a key role in the dissolution, emulsification, gelation (heat-induced), and foaming of the system.

[0010] In this invention, the protein raw materials can be a combination of whey protein concentrate and casein powder. The whey protein concentrate contains less than 1% casein and more than 55% whey protein. The ash and lactose content in the whey protein concentrate of this invention is within a conventional range, and fluctuations within this range will not significantly affect the performance of the mascarpone cheese and tiramisu obtained by this invention. The whey protein concentrate of this invention contains more than 55% whey protein, for example, any value or a range of values ​​from 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, and 100%. The casein powder contains more than 84% casein and less than 2% whey protein. The ash and lactose content in the casein powder is within a conventional range, and fluctuations within this range will not significantly affect the performance of the mascarpone cheese and tiramisu obtained by this invention. The casein powder of the present invention has a casein content of 84% or more, for example, it can be any value or a numerical range composed of any values ​​from 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, 100%.

[0011] As mentioned above, mascarpone cheese is one of the commonly used ingredients in making tiramisu. When making tiramisu, mascarpone cheese needs to be mixed and whipped with heavy cream, egg yolks, sugar, etc. If the mascarpone cheese doesn't have enough firmness after mixing and whipping, and the viscosity is too low, it will cause ladyfingers and other ingredients to float to the top during the tiramisu making process, affecting the appearance and the final result. Furthermore, if the tiramisu is removed from the cold chain or left at room temperature for an extended period, it is prone to collapsing.

[0012] This invention reveals that the production of mascarpone cheese involves an acidification process. During acid coagulation, the κ-casein "hair layer" on the surface of casein micelles is destroyed or removed. The calcium phosphate bridges between micelles dissolve and then rebuild; simultaneously, hydrophobic regions are exposed, and the micelles connect and aggregate, forming a robust three-dimensional network structure that runs throughout the entire system. However, this overly robust network structure can result in a grainy texture. Acid coagulation, on the other hand, denatures and expands whey protein, causing it to form flocculent precipitates and preventing the formation of a continuous gel network. Denatured whey protein can still adsorb onto the interface, but the resulting interfacial film is typically thin and brittle. Meanwhile, temperature can modulate the weak interactions in protein structures: hydrogen bonds, hydrophobic interactions, and van der Waals forces. As temperature increases, molecular thermal motion intensifies, hydrophobic groups inside the protein turn outward, hydrogen bond networks break, and the internal structure is exposed, controlling the degree of protein denaturation and aggregation state to achieve different textures and applications.

[0013] Based on this, the present invention adjusts the mass ratio of casein to whey protein in the mascarpone cheese and, with the addition of a specific acidification temperature, enhances the three-dimensional network structure to meet the high support requirements of dessert foods (such as tiramisu) while avoiding a rough and grainy texture, thus achieving a delicate texture.

[0014] Secondly, the present invention also provides a clean label mascarpone cheese, wherein the mascarpone cheese has a hardness of 0.8~1.2N, and is a material I obtained by mixing protein raw materials and light cream, wherein the material I is obtained by acidification, sterilization, homogenization and cooling at a temperature of 65~80℃; preferably, the protein raw materials include protein powder, wherein the protein powder includes casein powder and / or whey protein concentrate.

[0015] The fat content of material I is 32-42%, and the protein content is 4-8%. The protein raw material makes the mass ratio of casein to whey protein in material I (1-4):1.

[0016] However, unlike desserts (such as tiramisu), the preparation of baked goods (such as Basque cake) typically requires mixing and whipping mascarpone cheese with other ingredients. However, the whipping ratio of existing mascarpone cheese is usually low; commercially available clean-label mascarpone cheese typically has a whipping ratio of only 20-30%. This makes it difficult to incorporate and lock in sufficient air during whipping, resulting in a cake batter with a higher density and poor air-holding capacity. Consequently, the center of the cake is prone to severe collapse and shrinkage during baking and cooling, reducing yield. Furthermore, due to the uneven and unstable distribution of gas within the batter, the final cake cross-section often exhibits large, unevenly sized air pockets, resulting in a loose and less refined texture, failing to achieve the creamy, even, melt-in-your-mouth texture sought after in high-end Basque cakes.

[0017] Studies have found that in products without added emulsifiers, the protein components in the system play a crucial role in the product's whipping performance, foam stability, and air trapping ability. Casein, with its micellar structure, has a large molecular weight, slow diffusion speed at the gas-liquid interface, and insufficient elasticity in the interfacial film it forms. However, once formed, the film is thick and resistant to damage, effectively preventing oil droplet coalescence. Whey protein, on the other hand, has small molecules and high solubility, allowing it to diffuse rapidly to the bubble surface. Its structure can partially unfold at the interface, forming a viscoelastic and robust interfacial film through intermolecular forces, thereby stabilizing the bubbles.

[0018] Therefore, the mascarpone cheese in this invention can also be adapted to the high whipping performance requirements of baked goods (such as Basque cake) by adjusting the mass ratio of casein to whey protein in the mascarpone cheese.

[0019] Thirdly, the present invention also provides a clean label mascarpone cheese, wherein the mascarpone cheese has a whipping rate of 50-60%, and is material II obtained by mixing protein raw materials and light cream, wherein material II is obtained by acidification, sterilization, homogenization and cooling; preferably, the protein raw materials include protein powder, wherein the protein powder includes casein powder and / or whey protein concentrate.

[0020] The fat content of Material II is 32-42%, and the protein content is 4-8%. The protein raw material makes the mass ratio of casein to whey protein in Material II (0.25-0.9):1.

[0021] According to the performance optimization method for clean-label mascarpone cheese provided by the present invention, or the clean-label mascarpone cheese, the acid used in the acidification is selected from one or more combinations of citric acid, lactic acid, acetic acid and tartaric acid; preferably, the pH value of the mascarpone cheese is 6.0 to 6.1.

[0022] According to the performance optimization method for the clean-label mascarpone cheese provided by the present invention, or the clean-label mascarpone cheese, the sterilization is performed by ultra-high temperature instantaneous sterilization and / or pasteurization.

[0023] Preferably, the ultra-high temperature instantaneous sterilization temperature is 138°C and the time is 4 seconds. Ultra-high temperature sterilization results in a longer shelf life, achieving commercial sterility of up to 6 months, and providing higher hygiene and safety.

[0024] According to the performance optimization method for clean-label mascarpone cheese provided by the present invention, or the clean-label mascarpone cheese, the homogenization pressure is 10~20 mPa.

[0025] Fourthly, the present invention also provides a method for preparing mascarpone cheese as described above, comprising: mixing protein raw materials and light cream to obtain material A, wherein material A is subjected to acidification, sterilization, homogenization and cooling; preferably, the protein raw materials include the protein powder, wherein the protein powder includes casein powder and / or whey protein concentrate.

[0026] Preferably, the method for preparing the mascarpone cheese includes:

[0027] (1) Heat the light cream to obtain the first material;

[0028] (2) Add the protein raw material to the first material and stir to obtain material A. The protein raw material includes the protein powder, which includes casein powder and / or whey protein concentrate.

[0029] (3) Acidify material A to obtain material B.

[0030] (4) Sterilize material B to obtain material C.

[0031] (5) Homogenize material C to obtain material D.

[0032] (6) Fill and cool material D to obtain mascarpone cheese.

[0033] Fifthly, the present invention also provides a food product, including mascarpone cheese as described above, or mascarpone cheese prepared by the method described above.

[0034] According to the present invention, the food is a dessert; the mascarpone cheese has a hardness of 0.8~1.2N.

[0035] According to the food provided by the present invention, the dessert is tiramisu, which is made by mixing mascarpone cheese, light cream, rum, egg yolk, white sugar and water and then covering it on top of a solid.

[0036] According to the food product provided by the present invention, in the tiramisu, the mass ratio of the mascarpone cheese to the light cream is (1~1.5):1;

[0037] According to the food provided by the present invention, when preparing the tiramisu, the ingredients, by weight, include: 200-300 parts mascarpone cheese, 180-230 parts light cream, 1-5 parts rum, 20-50 parts egg yolk liquid, 20-60 parts white sugar, and 30-50 parts water.

[0038] According to the food product provided by the present invention, the food product is a baked product, which is prepared by mixing the mascarpone cheese with the remaining ingredients; the whipping rate of the mascarpone cheese is 50-60%.

[0039] The mascarpone cheese is mixed with the remaining ingredients using a food processor until homogeneous, and then baked to obtain the baked product.

[0040] According to the food provided by the present invention, the baked food is a Basque cake, and the preparation of the Basque cake includes mixing and beating the mascarpone cheese, heavy cream, granulated sugar, egg liquid, heavy cream and cornstarch until smooth.

[0041] According to the food provided by the present invention, the ingredients of the Basque cake, by weight, include: 200-300 parts mascarpone cheese, 50-100 parts granulated sugar, 120-180 parts egg liquid, 100-150 parts light cream, and 5-15 parts corn starch.

[0042] As an example, the whipping ratio can be achieved using a hand blender in this invention.

[0043] This invention provides a clean-label mascarpone cheese with different application characteristics, its preparation method, and its application. By adjusting the protein composition ratio and acidification temperature, the mascarpone cheese used in tiramisu has better support, higher firmness, and clear and distinct cream and ladyfinger layers in the side cross-section. At the same time, the mascarpone cheese still has a delicate texture, a clean ingredient list, and no additional thickeners or emulsifiers are added. Attached Figure Description

[0044] To more clearly illustrate the technical solutions in this invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0045] Figure 1 This is a reference sample diagram with dense pores from Test Example 3 provided by the present invention.

[0046] Figure 2 This is a reference sample diagram of Test Example 3 provided by the present invention, which has relatively large pores and a moderate number of pores.

[0047] Figure 3 This is a reference sample diagram of test example 3 provided by the present invention, which has large and numerous pores. Detailed Implementation

[0048] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of this invention. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0049] Where specific techniques or conditions are not specified in the examples, they shall be performed in accordance with the techniques or conditions described in the literature in this field, or in accordance with the product instructions. Reagents or instruments whose manufacturers are not specified are all conventional products that can be purchased through legitimate channels.

[0050] The sources and key parameters of some of the raw materials involved in this invention are as follows:

[0051] Citric acid solution: A liquid prepared using citric acid and water that meets the requirements of GB 1886.235.

[0052] Whipping cream: Mengniu multi-effect whipping cream (36% fat; 1.5% protein).

[0053] Rum: Bacardi Dark Rum.

[0054] Egg yolk liquid: Fresh eggs purchased from the market are used, with the egg white removed, leaving only the yolk.

[0055] White granulated sugar: Grade 1 white granulated sugar that meets GB / T 317 standards.

[0056] Ladyfingers: Anthony's Ladyfingers.

[0057] Corn starch: Grade 1 or above corn starch that meets GB / T 8885-2017.

[0058] Casein powder: Casein content is 84% ​​or higher, and whey protein content is 2% or lower. In the following examples, the same batch of casein powder was used.

[0059] Whey protein concentrate: Casein content less than 1%, whey protein content greater than 55%. In the following examples, the same batch of whey protein concentrate was used.

[0060] Blender: Braun MQ7035 hand blender.

[0061] Electric cream whipper: ACA AM-CG108-1.

[0062] Example A1: Mascarpone Cheese

[0063] This embodiment provides a method for preparing mascarpone cheese, the steps of which are as follows:

[0064] (1) Heat light cream with a fat content of 45% to 55°C to obtain the first material.

[0065] (2) Add protein powder to the first material and stir at 56 rpm for 0.5 h at 40°C to obtain material A with a fat content of 37% and a protein content of 6%.

[0066] In this process, casein powder and whey protein concentrate are used as protein powder raw materials to achieve a mass ratio of casein to whey protein of 4:1 in material A.

[0067] (3) Use citric acid solution to acidify material A at 65℃ to pH 6.0 to obtain material B.

[0068] (4) Material B is sterilized by ultra-high temperature instantaneous sterilization at 138℃ for 4s to obtain material C.

[0069] (5) Homogenize material C under a condition of 12mPa to obtain material D.

[0070] (6) Fill material D at 30~35℃ and then refrigerate at 2~8℃ to obtain mascarpone cheese.

[0071] Example A2: Mascarpone Cheese

[0072] It is basically the same as Example A1, except that the mass ratio of casein to whey protein in material A is 1.5:1, and it is acidified at 70°C.

[0073] Example A3: Mascarpone Cheese

[0074] It is basically the same as Example A1, except that the mass ratio of casein to whey protein in material A is 1:1, and it is acidified at 80°C.

[0075] Example A4: Mascarpone Cheese

[0076] It is basically the same as Example A1, except that: the fat content of material A is 32% and the protein content is 8%, and the mass ratio of casein to whey protein in material A is 1:1.

[0077] Example A5: Mascarpone Cheese

[0078] It is basically the same as Example A1, except that: the fat content of the obtained material A is 42%, the protein content is 4%, and the mass ratio of casein to whey protein in material A is 4:1.

[0079] Example A6: Mascarpone Cheese

[0080] It is basically the same as Example A1, except that the mass ratio of casein to whey protein in material A is 1:4, and it is acidified at 75°C.

[0081] Example A7: Mascarpone Cheese

[0082] It is basically the same as Example A1, except that the mass ratio of casein to whey protein in material A is 2:1, and it is acidified at 55°C.

[0083] Example A8: Mascarpone Cheese

[0084] It is basically the same as Example A1, except that the mass ratio of casein to whey protein in material A is less than 0.2, and it is acidified at 85°C.

[0085] Example A9: Mascarpone Cheese

[0086] It is basically the same as Example A1, except that the mass ratio of casein to whey protein in material A is greater than 12.8, and it is acidified at 80°C.

[0087] Example B1: Mascarpone Cheese

[0088] This embodiment provides a method for preparing mascarpone cheese, the steps of which are as follows:

[0089] (1) Heat light cream with a fat content of 45% to 40°C to obtain the first material;

[0090] (2) Add protein powder to the first material and stir at 30 rpm for 0.5 h at 40°C to obtain material A with a fat content of 36% and a protein content of 5.5%.

[0091] In this process, casein powder and whey protein concentrate are used as protein powder raw materials to achieve a mass ratio of casein to whey protein of 0.25:1 in material A.

[0092] (3) Acidify material A at 70°C to pH 6.0 using citric acid solution to obtain material B;

[0093] (4) Material B was sterilized by ultra-high temperature instantaneous sterilization at 138℃ for 4s to obtain material C;

[0094] (5) Homogenize material C under a condition of 20 mPa to obtain material D.

[0095] (6) Fill material D at 35°C and then refrigerate at 2~8°C to obtain mascarpone cheese.

[0096] Example B2 Mascarpone Cheese

[0097] It is basically the same as Example B1, except that the mass ratio of casein to whey protein in material A is 0.33:1.

[0098] Example B3: Mascarpone Cheese

[0099] It is basically the same as Example B1, except that the mass ratio of casein to whey protein in material A is 0.5:1.

[0100] Example B4 Mascarpone Cheese

[0101] It is basically the same as Example B1, except that the mass ratio of casein to whey protein in material A is 0.7:1.

[0102] Example B5: Mascarpone Cheese

[0103] It is basically the same as Example B1, except that the mass ratio of casein to whey protein in material A is 0.9:1.

[0104] Example B6 Mascarpone Cheese

[0105] It is basically the same as Example B1, except that: the fat content of material A is 42% and the protein content is 4%.

[0106] Example B7 Mascarpone Cheese

[0107] It is basically the same as Example B1, except that the fat content of material A is 32% and the protein content is 8%.

[0108] Example B8: Mascarpone Cheese

[0109] It is basically the same as Example B1, except that the mass ratio of casein to whey protein in material A is 1:1.

[0110] Example B9 Mascarpone Cheese

[0111] It is basically the same as Example B1, except that the mass ratio of casein to whey protein in material A is 2:1.

[0112] Example B10 Mascarpone Cheese

[0113] It is basically the same as Example B1, except that the mass of casein and whey protein in material A is greater than 12.8.

[0114] Comparative Example

[0115] This comparative example provides a Ciresá mascarpone cheese.

[0116] Example C1 Tiramisu

[0117] A method for preparing tiramisu, comprising the following steps:

[0118] Ingredients: 250g mascarpone cheese (prepared in Example A1), 200g heavy cream, 3g rum, 30g egg yolk, 60g granulated sugar, 100g ladyfingers, 45g water.

[0119] The mold dimensions are approximately 12cm × 12cm × 6cm.

[0120] (1) First, place the ladyfingers one by one at the bottom of the mold (12cm×12cm×6cm);

[0121] (2) Mix the mascarpone cheese with egg yolk, sugar water, light cream and rum evenly, and then pipe half of the mixture into the mold using a piping bag;

[0122] (3) Place another layer of ladyfingers on the mixture; then squeeze the remaining material into the mold, spread it evenly, and smooth the surface to avoid air bubbles;

[0123] (4) Refrigerate overnight at 2~8℃.

[0124] Examples C2-C5 and Comparative Examples C1-C4: Tiramisu

[0125] It is basically the same as Example C1, except that the mascarpone cheese obtained in Example A1 is replaced with the mascarpone cheese obtained in Examples A2 to A9. The specific correspondence is shown in the table below.

[0126] Table 1

[0127]

[0128] Example D1 Basque Cake

[0129] A method for preparing Basque cake, the steps of which are as follows:

[0130] Mix 250g of mascarpone cheese (prepared in Example B1), 70g of granulated sugar, 150g of egg liquid, 120g of heavy cream, and 10g of cornstarch until smooth. Use a hand blender at speed 4 to blend for 3 minutes. Divide the mixture into molds that can hold about 80g of contents. Bake at 220℃ for 25-30 minutes. Let it cool to room temperature and then refrigerate for 24 hours.

[0131] Examples D2-D7 and Comparative Examples D1-D3: Basque Cakes

[0132] It is basically the same as Example D1, except that the mascarpone cheese obtained in Example B1 is replaced with the mascarpone cheese obtained in Examples B2 to B10 and the comparative example. The specific correspondence is shown in the table below.

[0133] Table 2

[0134]

[0135] Test Example 1: Mascarpone Cheese

[0136] (1) Hardness

[0137] Test Method: After storing the samples in a 4℃ refrigerator for 12 hours, the hardness of the samples was determined using a TA-XTPlus physical property tester. Probe type: cylindrical probe (diameter 35mm); speed before test: 8.0mm / s; speed during test: 3mm / s; speed after test: 10mm / s; test distance: 13mm; test time: 5s; all samples were tested three times. All samples were tested on the same equipment under essentially the same environmental conditions.

[0138] (2) Dispensing rate

[0139] Test method: Take 250g of mascarpone cheese and place it in a container. Use an electric butter whipper (ACA AM-CG108-1) at high speed (on setting 8) to whip the cheese until stiff peaks form. Take samples before and after whipping and place them in the same container. Measure their mass (remove cup weight) and calculate the whipping rate using the formula below. Each sample should be measured in triplicate.

[0140] The success rate is calculated as follows: (M1 - M2) / M2 × 100%.

[0141] In the formula: M1 is the mass (g) of 300 mL of uncooked sample; M2 is the mass (g) of 300 mL of uncooked sample.

[0142] The test results are as follows.

[0143] Table 3

[0144]

[0145] As can be seen from the above data, when preparing mascarpone cheese using the above method, the texture and whipping rate of mascarpone cheese can be optimized by adjusting the ratio of casein and whey protein to meet the needs of different applications.

[0146] Test Example 2: Tiramisu

[0147] (1) Hardness

[0148] After storing the samples in a 4℃ refrigerator for 12 hours, the hardness of the samples was determined using a TA-XTPlus physical property tester. Probe type: cylindrical probe (5mm diameter); probe descent speed: 0.5mm / s; speed during test: 0.5mm / s; puncture depth: 20mm; speed after test: 10mm / s; all samples were tested three times.

[0149] (2) Support

[0150] The test method is as follows: follow the method of Example B1 to step (4), and observe whether the finger biscuits in the mold float within 3 minutes after the mold is filled.

[0151] (3) Appearance

[0152] The test method is as follows: follow the method of Example B1 up to step (4), refrigerate overnight, then take it out and place it at room temperature of 15~20℃, and immediately cut it evenly into four pieces, and observe its side cut surface with the naked eye. The evaluation criteria for the appearance of the side cut surface are shown in the table below.

[0153] Table 4

[0154]

[0155] (4) Taste

[0156] The tasters are professionally trained personnel, and the number of tasters is no less than 10. Take 20g of sample and place it in a covered tasting cup. The tasters use a small spoon to weigh an appropriate amount of sample and observe its color, surface condition and fluidity; smell the aroma; and finally put it in their mouths to taste its texture and mouthfeel (smoothness, graininess) and creaminess.

[0157] The taste rating table is as follows:

[0158] Table 5

[0159]

[0160] The test results are as follows:

[0161] Table 6

[0162]

[0163] The data above shows that the sample in the example maintained excellent emulsification stability and thickening support. This solves the common structural defect in tiramisu making where ladyfingers separate and float due to an excessively thin consistency. Moreover, it ensured structural stability without sacrificing texture.

[0164] Test Example 3: Basque Cake

[0165] (1) Taste

[0166] The tasters are professionally trained personnel, and the number of tasters is no less than 10. Take 20g of sample and place it in a covered tasting cup. The tasters use a small spoon to weigh an appropriate amount of sample, place it in their mouths, and taste its texture and mouthfeel.

[0167] The taste rating table is as follows:

[0168] Table 7

[0169]

[0170] (2) Collapse rate

[0171] Compare the height changes after baking and refrigeration. The formula for calculating the collapse rate is:

[0172] Collapse rate (%) = (H1-H2) / H1×100%.

[0173] Where H2 is the height after 24 hours of refrigeration. H1 is the height after baking.

[0174] Height measurement method: The center is prone to collapse. After cutting, measure the height from the bottom of the center to the surface.

[0175] (3) Pore density

[0176] Cut open after refrigerating for 24 hours and observe the density of pores on the cut surface.

[0177] The test results are shown in the table below.

[0178] Table 8

[0179]

[0180] As can be seen from the above data, the mascarpone cheese used in the examples has a very stable protein skeleton and fat globule structure during high-temperature baking and subsequent cooling. This structure can effectively support the cake body, prevent drastic shrinkage caused by temperature differences after baking, improve the internal structure of baked goods, and make them more delicate and uniform.

[0181] In summary, the method of this invention can achieve both high whipping rate control and strong support control, providing a more delicate, smooth, and uniformly shaped final product for both cold and hot dishes, without any grainy texture.

[0182] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A clean-label mascarpone cheese, characterized in that, The mascarpone cheese has a hardness of 0.8~1.2N and is obtained by mixing egg white raw materials and light cream to form material I, which is then subjected to acidification, sterilization, homogenization and cooling at a temperature of 65~80℃; the pH value of the mascarpone cheese is 6.0~6.

1. The fat content of material I is 32-42%, and the protein content is 4-8%. The protein raw material makes the mass ratio of casein to whey protein in material I (1-4):

1.

2. The mascarpone cheese with the clean label according to claim 1, characterized in that, The acid used in the acidification is selected from one or more of citric acid, lactic acid, acetic acid and tartaric acid.

3. The mascarpone cheese with the clean label according to claim 1, characterized in that, The pressure of the homogenized material is 10~20 mPa.

4. The mascarpone cheese with the clean label according to claim 1, characterized in that, The sterilization process employs ultra-high temperature instantaneous sterilization and / or pasteurization.

5. A clean-label mascarpone cheese, characterized in that, The mascarpone cheese has a whipping rate of 50-60%, and it is obtained by mixing egg white raw materials and light cream to form material II, which is then subjected to acidification, sterilization, homogenization and cooling. The fat content of Material II is 32-42%, and the protein content is 4-8%. The protein raw material makes the mass ratio of casein to whey protein in Material II (0.25-0.9):

1.

6. The mascarpone cheese with the clean label according to claim 5, characterized in that, The acid used in the acidification is selected from one or more of citric acid, lactic acid, acetic acid and tartaric acid; the pH value of the mascarpone cheese is 6.0~6.

1.

7. The mascarpone cheese with the clean label according to claim 5, characterized in that, The pressure of the homogenized material is 10~20 mPa.

8. The mascarpone cheese with the clean label according to claim 5, characterized in that, The sterilization process employs ultra-high temperature instantaneous sterilization and / or pasteurization.

9. A method for preparing clean-label mascarpone cheese according to any one of claims 1 to 8, characterized in that, include: Material A is obtained by mixing protein raw materials and light cream, and then subjecting material A to acidification, sterilization, homogenization and cooling.

10. A food product, characterized in that, This includes mascarpone cheese with a clean label as described in any one of claims 1 to 8, or mascarpone cheese with a clean label prepared by the method described in claim 9.

11. The food product according to claim 10, characterized in that, The food is a dessert; the mascarpone cheese has a hardness of 0.8~1.2N.

12. The food product according to claim 10, characterized in that, The food is a baked food, which is made by mixing and beating the mascarpone cheese with the remaining ingredients; the beating rate of the mascarpone cheese is 50-60%.

Images