Cream cheese and its preparation method and application

Abstract

The application discloses a cream cheese and a preparation method and application thereof, and relates to the technical field of dairy products. The raw material of the cream cheese comprises light cream, the content of saturated fatty acids of the light cream is 69-72 wt%, the content of butyric acid in the light cream is 3-4 wt% based on total fatty acids, the content of myristic acid is 10-12 wt%, the content of palmitic acid is 32-35 wt%, the content of stearic acid is 8-11 wt%, and the ratio of palmitic acid to stearic acid is 3-4:1. The cream cheese is subjected to gradient temperature recovery ripening after filling, and the specific process is as follows: after filling, the cream cheese is cooled to 4-6 DEG C at a cooling rate of 1-2 DEG C / min, then is heated to 12-15 DEG C at a heating rate of 0.1-0.6 DEG C / min, is kept for 4-6 h, and is cooled to 4-6 DEG C again at a cooling rate of 0.6-2.2 DEG C / min. The cream cheese disclosed by the application has a more concentrated and layered flavor, and has a delicate and soft texture and good spreadability.

Description

Technical Field

[0001] This invention relates to the field of dairy product technology, and in particular to a cream cheese, its preparation method, and its application. Background Technology

[0002] Cream cheese is a soft cheese variety, known for its smooth texture and mild, slightly acidic aroma. It's a key ingredient in many classic Western desserts and dishes, and is also spreadable at room temperature, making it widely used. The most important quality of cream cheese lies in its smooth texture and balanced flavor. An ideal product has a velvety, easily spreadable texture, without any grainy feel, and blends smoothly after mixing. Cream cheese flavor presents a harmonious balance of natural milkiness, slight acidity, and mild saltiness, avoiding any overly acidic or salty taste, making it suitable for diverse occasions such as baking, spreading, or eating directly.

[0003] Currently, commercially available cream cheeses only offer a flat combination of simple fermented sourness and basic milk fat aroma, lacking complex flavor layers. Furthermore, in terms of texture control, the industry over-relies on thickeners and stabilizers such as gelatin and carrageenan to achieve a "pseudo-smooth" texture, rather than achieving a naturally delicate texture through the natural processing of the milk source. This "pseudo-smooth" texture often results in an unnatural "gelatinous" taste. Moreover, this reliance on additives directly weakens the product's "clean label" attributes, making it lack natural, unique flavor layers and the premium feel of a "clean label," failing to meet the advanced needs of health-conscious consumers who seek both deliciousness and peace of mind.

[0004] To address the shortcomings of existing cream cheese products, such as the lack of natural cream flavor layers and the unnatural "gel-like" texture caused by additives like stabilizers, existing technology CN121286544 A provides a method for producing a natural fruit-flavored cream cheese without whey discharge. This method utilizes a specific fermentation process to generate a pleasant fruity aroma without the need for additional flavorings. However, this cream cheese still requires stabilizers and does not eliminate the "gel-like" texture, resulting in a product that lacks natural, unique flavor layers and the premium quality associated with a "clean label." Summary of the Invention

[0005] This invention addresses the shortcomings of existing cream cheeses, which lack complex flavor profiles and require the addition of stabilizers and other additives to control texture and mouthfeel. It provides a cream cheese that uses a specific light cream ingredient combined with a gradient warming aging process to modify the fat crystal structure of the cream cheese. This allows for texture control of the cream cheese without the addition of other food thickeners, flavor enhancers, or stabilizers, resulting in a cream cheese that is more delicate, smooth, and has a more complex and rich aroma.

[0006] Another object of the present invention is to provide a method for preparing cream cheese.

[0007] Another object of the present invention is to provide an application of cream cheese in food.

[0008] In a first aspect, the present invention specifically protects a cream cheese, the raw material of which includes light cream, wherein the saturated fatty acid content of the light cream is 69-72 wt%, and based on total fatty acids, the light cream contains 3-4 wt% butyric acid, 10-12 wt% myristic acid, 32-35 wt% palmitic acid, and 8-11 wt% stearic acid, wherein the mass ratio of palmitic acid to stearic acid is 3-4:1;

[0009] The cream cheese undergoes a gradient temperature ripening process after filling, specifically as follows:

[0010] After the cream cheese is filled, it is cooled to 4-6℃ at a rate of 1-2℃ / min, then heated to 12-15℃ at a rate of 0.1-0.6℃ / min, kept warm for 4-6 hours, and then cooled again to 4-6℃ at a rate of 0.6-2.2℃ / min.

[0011] According to the cream cheese protected by the present invention, preferably, the short-chain fatty acids in the cream are 13-14% by mass, based on total fatty acids, of which the content of hexanoic acid is 2-2.5 wt%, the content of caprylic acid is 1.3-1.5 wt%, the content of decanoic acid is 2.5-3.5 wt%, and the content of dodecanoic acid is 3-4 wt%.

[0012] According to the cream cheese protected by the present invention, preferably, the cream is spring cream.

[0013] According to the cream cheese protected by the present invention, preferably, the raw materials of the cream cheese include the following components in parts by weight: light cream: 80-84 parts, skim milk: 7-13 parts, concentrated milk protein powder: 7-9 parts, and edible salt: 0.4-0.6 parts;

[0014] Based on the total volume of the raw materials, the cheese compound starter is 0.05~0.07U / L, and the rennet is 15~20IMCU / L.

[0015] The cream cheese protected by the present invention preferably has a hardness of 1~2N, a spreadability of 20~30N.mm, and a stickiness of 15~30N.mm.

[0016] Secondly, this aspect also specifically protects a method for preparing cream cheese, including the following steps:

[0017] S1. Mix light cream, skim milk and concentrated milk protein powder, sterilize, inoculate with cheese compound fermentation agent, add rennet, and ferment to obtain fermented curd product.

[0018] S2. Add edible salt to the fermented curd product of S1, homogenize, and fill;

[0019] S3. Gradually ripen the product after S2 filling by temperature change.

[0020] According to the method for preparing cream cheese protected by the present invention, preferably, the fermentation temperature of the fermented curd in S1 is 24~26℃, and the pH value at the fermentation endpoint is 4.8~5.0.

[0021] According to the method for preparing cream cheese protected by the present invention, preferably, the homogenization in S2 is a two-stage homogenization, the homogenization temperature is 60~70℃, the pressure of the first-stage homogenization is 8~12MPa, and the pressure of the second-stage homogenization is 4MPa.

[0022] According to the method for preparing cream cheese protected by the present invention, preferably, the filling temperature in S2 is 40~45°C.

[0023] Thirdly, the present invention also specifically protects the application of a cream cheese in food preparation.

[0024] Beneficial effects:

[0025] This invention provides a cream cheese made from light cream with a high content of saturated fatty acids. The light cream also contains specific amounts of myristic acid, palmitic acid, and stearic acid. The ratio of palmitic acid to stearic acid is appropriate, resulting in a fast crystallization rate and stable crystal form, which is more conducive to the formation of smaller crystals and a more uniform and orderly spatial distribution. The content of medium and short-chain fatty acids gives it a unique aroma, making the cream cheese more fragrant and layered. Combined with a specific gradient warming and aging process after filling, the β' crystallization of the cream cheese system can be further guaranteed to reach the optimal state, resulting in a cream cheese product with a delicate and soft texture, good spreadability, uniform surface color, and smooth cut surface, thus improving the overall texture and aroma quality of the cream cheese. Attached Figure Description

[0026] 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.

[0027] Figure 1 A morphological image of cream cheese with an organization status score of 1-2.

[0028] Figure 2 A morphological image of cream cheese with an organization status score of 3-4.

[0029] Figure 3A morphological image of cream cheese with an organization status score of 5-6.

[0030] Figure 4 A morphological image of cream cheese with an organization status score of 7-8.

[0031] Figure 5 The image shows the appearance of cream cheese with a spreadability score of 1-2.

[0032] Figure 6 The image shows the appearance of cream cheese with a spreadability score of 3-4.

[0033] Figure 7 The image shows the appearance of cream cheese with a spreadability score of 5-6.

[0034] Figure 8 The image shows the appearance of cream cheese with a spreadability score of 7-8.

[0035] Figure 9 X-ray diffraction short-spacing patterns of cream cheese samples from Examples 1, 4, 7 and Comparative Example 5. Detailed Implementation

[0036] 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.

[0037] In a specific embodiment, the present invention provides a cream cheese, the raw material of which includes light cream, the saturated fatty acid content of which is 69-72 wt%, and the total fatty acid content of which is 3-4 wt% butyric acid, 10-12 wt% myristic acid, 32-35 wt% palmitic acid, and 8-11 wt% stearic acid, wherein the mass ratio of palmitic acid to stearic acid is 3-4:1;

[0038] The cream cheese undergoes a gradient temperature ripening process after filling, specifically as follows:

[0039] After the cream cheese is filled, it is cooled to 4-6℃ at a rate of 1-2℃ / min, then heated to 12-15℃ at a rate of 0.1-0.6℃ / min, kept warm for 4-6 hours, and then cooled again to 4-6℃ at a rate of 0.6-2.2℃ / min.

[0040] It should be noted that:

[0041] The cream cheese of this invention contains light cream, which has an extremely high content of saturated fatty acids, including 3-4 wt% butyric acid, which makes the cream cheese have a more complex and concentrated aroma with richer layers of flavor. Simultaneously, the light cream of this invention also contains high levels of myristic acid, palmitic acid, and stearic acid, with a suitable ratio of palmitic acid to stearic acid. Myristic acid, stearic acid, and palmitic acid are high-melting-point fatty acids, solid at room temperature. The specific ratio of these components gives the light cream raw material system a high melting point, a fast crystallization rate, and a more stable fat crystal form, resulting in smaller crystals with a more uniform and orderly spatial distribution and superior processing performance. Furthermore, combined with the gradient warming aging process of this invention, a firm and stiff cream cheese can be obtained. By simply changing the aging process without adding other emulsifiers or colloids, a smoother and more delicate cream cheese can be obtained.

[0042] The light cream raw material of the present invention enables the cream cheese system to obtain a stable crystal form. However, during the rapid cooling process, a large number of α crystal forms will be formed in the cream cheese system. The gradient warming and maturation of the present invention can promote the maturation of fat crystal forms and promote the formation of β' crystal forms in a more orderly manner, achieving the optimal crystallinity. This results in a sample with a delicate and soft texture, good spreadability, uniform surface color, and a smooth product cut surface.

[0043] Furthermore, the cream cheese of this invention can achieve a smoother and more delicate texture without the addition of other emulsifiers and stabilizers, and has "clean label" attributes.

[0044] In some specific exemplary embodiments, the saturated fatty acid content in the light cream mentioned in this invention is 69wt%, 69.47wt%, 69.61wt%, 69.69wt%, 69.89wt%, 70wt%, 70.45wt%, 70.80wt%, 71wt%, 71.58wt%, 72wt%, etc.

[0045] The butyric acid content in the light cream mentioned in this invention can be, for example, a point value or any range of values ​​such as 3.19wt%, 3.23wt%, 3.43wt%, 3.51wt%, 3.80wt%, 3.94wt%, or 3.99wt%.

[0046] The myristic acid content in the light cream mentioned in this invention can be, for example, a point value or any range of values ​​such as 10.11wt%, 10.53wt%, 10.74wt%, 10.80wt%, 11.06wt%, 11.10wt%, 11.18wt%, or 12wt%.

[0047] The palmitic acid content in the light cream mentioned in this invention can be, for example, a point value or any range of values ​​such as 32wt%, 32.60wt%, 33.71wt%, 34.04wt%, 34.17wt%, 34.25wt%, 34.44wt%, 34.58wt%, or 35wt%.

[0048] The stearic acid content in the light cream mentioned in this invention can be, for example, 8wt%, 8.5wt%, 8.87wt%, 9.09wt%, 9.26wt%, 9.36wt%, 9.70wt%, 10.34wt%, or any range thereof.

[0049] The ratio of palmitic acid to stearic acid in the light cream mentioned in this invention can be, for example, a point value or any range of values ​​such as 3:1, 3.26:1, 3.36:1, 3.65:1, 3.68:1, 3.70:1, 3.79:1, 3.86:1, 4:1.

[0050] In some more specific embodiments, the mass percentage of medium- and short-chain fatty acids in the light cream raw material mentioned in this invention is 13-14%, of which the content of hexanoic acid is 2-2.5 wt%, the content of caprylic acid is 1.3-1.5 wt%, the content of decanoic acid is 2.5-3.5 wt%, and the content of dodecanoic acid is 3-4 wt%.

[0051] Medium- and short-chain fatty acids are important factors in the formation of dairy product flavor, giving them their unique aroma. Further control of the mass ratio of medium- and short-chain fatty acids in the cream raw material of this invention can make the cream cheese have a richer and more layered milky aroma. Furthermore, medium-chain saturated fatty acids can also participate in the formation of the β' crystal form of fats, giving the product a delicate texture.

[0052] In some preferred exemplary embodiments, the whipping cream mentioned in this invention is spring whipping cream.

[0053] Spring cream has a specific milk fat content and composition, with a significantly higher saturated fatty acid content than other creams. When adapted to the cream cheese system of this invention, it can significantly improve the quality of cream cheese.

[0054] In specific exemplary embodiments, the spring cream mentioned in this invention can be spring cream from different production areas, such as spring cream from Yinchuan, Ma'anshan, Tangshan, Shanghai, northern China, Inner Mongolia, and Gansu, especially cream produced when the dairy cows' living environment temperature is between 5 and 25°C. The dairy cow breed can be, for example, the common Chinese Holstein cattle. The forage can be newly sprouted natural pasture, alfalfa, corn silage, oat hay, reserve hay, and straw, etc., following conventional feeding ratios.

[0055] The milk source for the cream of this invention comes from cow's milk produced during the peak lactation period, and the cream separation temperature is 40~50℃.

[0056] In some specific embodiments, the present invention also provides a more detailed formula for the raw materials of cream cheese. By weight, the raw materials of the cream cheese include the following components: light cream: 80-84 parts, skim milk: 7-13 parts, concentrated milk protein powder: 7-9 parts, and edible salt: 0.4-0.6 parts.

[0057] Based on the total volume of the raw materials, the cheese compound starter is 0.05~0.07U / L, and the rennet is 15~20IMCU / L.

[0058] The cheese compound fermentation agent used in this invention is preferably a compound agent of Lactococcus lactis subsp. milk fat and Lactococcus lactis subsp. lactic acid, with an inoculation ratio of 1:1 to 1:2.

[0059] This invention utilizes a specific light cream raw material to ferment curd, adds edible salt for homogenization and filling, and then combines this with a specific gradient temperature ripening process to obtain a high-quality cream cheese with a delicate and soft texture, good spreadability, uniform surface color, and smooth cut surface. In some specific embodiments, the cream cheese of this invention has a hardness of 1~2N, a spreadability of 20~30N.mm, and a stickiness of 15~30N.mm.

[0060] In a specific embodiment, the present invention also provides a method for preparing cream cheese that can further improve the quality of the cream cheese of the present invention, comprising the following steps:

[0061] S1. Mix light cream, skim milk and concentrated milk protein powder, sterilize, and then inoculate with Lactococcus lactis subsp. milk fat and Lactococcus lactis subsp. lactic acid, add rennet, and ferment the curd.

[0062] S2. Add salt to the fermented curd product from S1, homogenize, and fill.

[0063] S3. Gradually ripen the product after S2 filling by temperature change.

[0064] In conventional cream cheese preparation, warm curdling occurs after fermentation and before salting to promote curd maturation. However, in the cream cheese preparation process of this invention, warm curdling is performed after salting, homogenization, and hot filling. The maturation target is not soft curd but the complete emulsion system after salting. It is no longer curd maturation but fat crystal maturation, which transforms milk fat from an unstable α-crystal form to a stable and delicate β'-crystal form, significantly improving the texture of the cream cheese.

[0065] In some specific embodiments, in order to further improve the fermentation quality of cream cheese, the fermentation temperature of the fermented curd mentioned in step S1 of this invention is 24~26℃, and the pH value at the fermentation endpoint is 4.8~5.0.

[0066] In some specific embodiments, in order to further improve the quality of cream cheese, the homogenization mentioned in S2 of this invention is a two-stage homogenization, the homogenization temperature is 60~70℃, the pressure of the first-stage homogenization is 8~12MPa, and the pressure of the second-stage homogenization is 4MPa.

[0067] Adding salt and then homogenizing can break down fat globules in the system, reduce their size, and make the distribution of components such as fat, protein, and salt more uniform, thereby improving the stability of the system. At the same time, it can make the product texture more delicate and smooth, with a better taste and a denser and more uniform structure, thus improving the product's spreadability and formability.

[0068] In some specific embodiments, in order to further improve the quality of cream cheese, the filling temperature mentioned in S2 of this invention is 40~45°C.

[0069] This invention employs a filling temperature of 40℃ to 45℃, which is highly compatible with the raw material system and overall processing technology of the cream cheese. On one hand, if cream cheese is continuously exposed to high temperatures during production, it is prone to developing a cooked flavor and loss of some flavor compounds due to volatilization. Filling at 40℃ to 45℃ maximizes the preservation of the product's milk fat aroma and fermented flavor, making the product closer to its fresh state and improving sensory quality. On the other hand, this temperature range helps the cheese protein micelles aggregate in an orderly manner, forming a uniform and stable protein network structure, resulting in a finer texture and smoother mouthfeel in the final product. If the filling temperature is too high, the protein molecules undergo intense thermal motion, easily forming a rough and unstable network structure, which, upon cooling, can lead to a coarse texture and a grainy feel, affecting product quality.

[0070] In specific embodiments, the cream cheese provided by the present invention has a rich aroma, a layered flavor, a delicate and soft texture, good spreadability, uniform surface color, and a smooth cut surface. It has a high-quality texture and aroma, and can be eaten alone or fully meet the raw material requirements of Western desserts and dishes. It can be widely used in food preparation and catering.

[0071] The sources of the relevant raw materials for the embodiments and comparative examples of the present invention are described below:

[0072] Lactococcus lactis subsp. cremoris: Microbial source, purchased from Chr. Hansen A / S, Denmark, is a conventional commercial starter in this field and can be reliably obtained through commercial channels.

[0073] Lactococcus lactis subsp. lactis: Microbial source, purchased from Chr. Hansen A / S, Denmark, is a conventional commercial fermentation agent in this field and can be reliably obtained through commercial channels.

[0074] Rennet: Microbial source, Chr. Hansen MICROLANT® Supreme 200 NB.

[0075] The sources of the light cream in Examples 1-7 are shown in Table 1 below.

[0076] Table 1. Sources of whipping cream in Examples 1-7

[0077]

[0078] The composition and content of the light cream in Examples 1-7 are shown in Table 2.

[0079] Table 2. Composition and content of light cream in Examples 1-7

[0080]

[0081] Example 1

[0082] A cream cheese, by weight, comprises the following components:

[0083] Whipping cream: 82 parts, skim milk: 10 parts, concentrated milk protein powder: 8 parts, edible salt: 0.5 parts, cheese compound starter (Lactococcus lactis subsp. milk fat and Lactococcus lactis subsp. lactic acid, inoculation ratio 1:1): 0.06 U / L, rennet: 20 IMCU / L.

[0084] The ingredients for light cream are shown in Table 1.

[0085] This embodiment 1 also provides a method for preparing cream cheese, including the following steps:

[0086] S1. Heat the light cream and skim milk to 38°C, add concentrated milk protein powder while stirring, stir at 400 rpm for 18 minutes until uniform, sterilize at 85°C for 3 minutes, cool to 25°C and inoculate with cheese compound fermentation agent, add rennet, stop fermentation when the pH of the liquid drops to 4.9 (15 h) to obtain fermented curd product.

[0087] S2. Heat the fermented curd product from S1 to 75°C, add edible salt, and stir at 400 rpm for 6 minutes to homogenize (homogenization temperature 65°C, first-stage homogenization pressure 10 MPa, second-stage homogenization pressure 4 MPa). After homogenization, the liquid is filled (40°C).

[0088] S3. Gradual warming and maturation of the product after filling in S2: The filled cream cheese is rapidly cooled to 5℃ (V=1.4℃ / min), slowly heated to 15℃ (V=0.33℃ / min), held for 5h, and then rapidly cooled to 5℃ (V=1.0℃ / min).

[0089] Examples 2-7

[0090] A cream cheese, by weight, has essentially the same raw material composition as in Example 1, except for the use of heavy cream (as shown in Tables 1 and 2).

[0091] The preparation methods for the cream cheese in Examples 2-7 are the same as those in Example 1.

[0092] Example 8

[0093] A method for preparing cream cheese, the raw material formula of which is the same as that of Example 1, and the preparation method is basically the same as that of Example 1, the difference being that: the cream cheese after filling is cooled to 5°C at a rate of 2.0°C / min, then heated to 13°C at a rate of 0.3°C / min, held for 6 hours, and then cooled to 4°C at a rate of 1.13°C / min for refrigeration.

[0094] Example 9

[0095] A method for preparing cream cheese, the raw material formula of which is the same as that of Example 1, and the preparation method is basically the same as that of Example 1, the difference being that: the cream cheese after filling is cooled to 6°C at a rate of 1.7°C / min, then heated to 12°C at a rate of 0.2°C / min, held for 4 hours, and then cooled to 4°C at a rate of 1.6°C / min for refrigeration.

[0096] Comparative Example 1

[0097] A cream cheese with essentially the same raw material composition as in Example 1, except that the cream source is summer cream from Yinchuan, containing 0.9g / 100g (2.87wt%) of butyric acid, 3.07g / 100g (9.08wt%) of myristic acid, 7.88g / 100g (25.16wt%) of palmitic acid, 2.67g / 100g (8.52wt%) of stearic acid, a palmitic acid to stearic acid ratio of 2.95:1, and 18.67g / 100g (59.6wt%) of saturated fatty acids.

[0098] The results showed that the cream cheese product of Comparative Example 1 had a softer texture, a simpler flavor, a weaker milky aroma, and a poorer balance between milky aroma and sourness.

[0099] Comparative Example 2

[0100] A cream cheese with the same raw material composition as in Example 1, except that the cream is sourced from autumn cream from Inner Mongolia, containing 0.88g / 100g (2.76wt%) of butyric acid, 3.06g / 100g (9.60wt%) of myristic acid, 7.96g / 100g (24.97wt%) of palmitic acid, 2.69g / 100g (8.44wt%) of stearic acid, with a palmitic acid to stearic acid ratio of 2.96:1 and a saturated fatty acid content of 18.86g / 100g (59.17wt%).

[0101] The results showed that the cream cheese product of Comparative Example 2 had a softer texture, a simpler flavor, a weaker milky aroma, and a poorer balance between milky aroma and sourness.

[0102] Comparative Example 3

[0103] A cream cheese with the same raw material composition as in Example 1, except that the cream is sourced from autumn cream from Inner Mongolia, containing 0.87g / 100g (2.7wt6%) butyric acid, 3.18g / 100g (10.10wt%) myristic acid, 7.7g / 100g (24.46%) palmitic acid, 2.64g / 100g (8.38wt%) stearic acid, a palmitic acid to stearic acid ratio of 2.92:1, and 18.8g / 100g (59.7wt%) saturated fatty acids.

[0104] The results showed that the cream cheese product of Comparative Example 3 had a softer texture, a simpler flavor, a weaker milky aroma, and a poorer balance between milky aroma and sourness.

[0105] Comparative Example 4

[0106] Cream cheese was prepared according to the method of Example 1, except that the cream cheese after filling was rapidly cooled to 4°C and stored directly without undergoing warming and aging.

[0107] The results showed that the cream cheese spread in Comparative Example 4 had a dry, hard, and rough texture with obvious graininess and uneven spread.

[0108] Comparative Example 5

[0109] Cream cheese was prepared according to the method of Example 1, except that: after filling, the cream cheese was slowly cooled to 5°C (V=0.1°C / min), slowly heated to 15°C (V=0.33°C / min), held for 5 hours, and then rapidly cooled to 5°C (V=1.0°C / min) after it had warmed up.

[0110] The results showed that the cream cheese in Comparative Example 5 was coarse, loose, and brittle. When spread, it had a "tofu-like" texture and lacked smoothness and cohesiveness.

[0111] Comparative Example 6

[0112] Cream cheese was prepared according to the method of Example 1, except that: the cream cheese after filling was rapidly cooled to 5°C (V=1.4°C / min), slowly heated to 15°C (V=0.33°C / min), held for 1 hour, and then rapidly cooled to 5°C (V=1.0°C / min) after it had warmed up.

[0113] The results showed that the cream cheese product in Comparative Example 6 lacked smoothness and had a hard texture.

[0114] Result detection

[0115] The texture of the cream cheese products from the examples and comparative examples was determined using the following specific test methods:

[0116] Texture testing method: Cream cheese samples were tested using a physical property tester. Samples were immediately placed on the operating table after being removed from refrigerated (4~6℃) conditions, ensuring the sample temperature was 6~8℃ during testing. Each sample was tested in triplicate. A 5mm cylindrical probe was used. Probe descent speed: 0.5mm / s; speed during testing: 0.5mm / s; puncture depth: 20mm; speed after testing: 10mm / s.

[0117] The measurement parameters are defined as follows:

[0118] Hardness: Characterizes the softness or hardness of the sample being measured. It refers to the maximum positive peak value of the curve during the probe's downward movement and is expressed in terms of force (N).

[0119] Smearability: Characterized by the work done during smearing (N.mm), which refers to the peak area formed by the force curve and time axis of the probe during its descent.

[0120] Viscosity: Characterizes the adhesion of a sample to the oral cavity during chewing. It refers to the area (N.mm) formed by the force curve and time axis during the probe's upward movement.

[0121] The specific test results are shown in Table 3.

[0122] Table 3. Texture test results of cream cheese products from the examples and comparative examples.

[0123]

[0124] As can be seen from the data in Table 3, the cream cheese of this invention has a suitable product hardness, maintained at 1~2N, which provides both good shaping properties and a delicate texture, and allows for even spreading. In contrast, the hardness of Comparative Examples 1~3 and Comparative Example 5 is significantly lower, resulting in products that are too soft, prone to dripping, and have a loose structure, making them difficult to shape and lacking good spreadability. The warm-cure process of Comparative Examples 4 and 6 is substandard, resulting in overall products with high hardness, a dry and rough texture, poor spreadability, and insufficient cream cheese smoothness.

[0125] The spreadability test value of the product is consistent with the hardness test result. An excessively high spreadability value indicates high spreading resistance, poor extensibility, and difficulty in even spreading. An excessively low spreadability value indicates a thin texture, high fluidity, and a tendency to collapse and fail to hold its shape during spreading. The cream cheese of this invention has a suitable spreadability value of 20-30 N·mm.

[0126] Viscosity reflects the adhesiveness and cohesiveness of cream cheese, and is closely related to its smoothness. Excessive viscosity results in a sticky, greasy texture and insufficient crispness; insufficient viscosity leads to poor cohesiveness, easy crumbling, loose texture, and weak water and oil retention. The cream cheese of this invention has suitable viscosity, resulting in a smooth, creamy texture that is not sticky, with moderate cohesiveness, while also improving system stability.

[0127] The flavor and sensory characteristics of the cream cheese products from the examples and comparative examples were determined using the following specific testing methods:

[0128] Ten professionals were asked to conduct a sensory evaluation of the product's texture, spreadability, flavor, taste, and stability within its shelf life. The sensory evaluation rules are shown in Table 4, and the sensory scores are shown in Table 5.

[0129] Table 4. Sensory Evaluation Scoring Criteria

[0130]

[0131] Table 5. Sensory evaluation results of the examples and comparative examples

[0132]

[0133] The test results from the above examples and comparative examples show that the content, type, and ratio of saturated fatty acids in whipped cream are crucial to its processing characteristics, and the gradient warming aging process significantly improves the product texture. Both factors synergistically enhance the textural properties, flavor, mouthfeel, appearance, and degree of water separation within the shelf life of cream cheese. The whipped cream raw material of this invention, prepared using a gradient warming aging process, improves the textural and sensory properties of cream cheese, achieving a moderate firmness, delicate softness, good spreadability, and balanced flavor while maintaining an attractive appearance. By employing a clean label strategy to select high-quality cream and using a gradient warming aging process to replace traditional colloid dependence, the product's texture and sensory quality are optimized while precisely meeting consumers' evolving needs for "delicious and safe" products.

[0134] The crystallization behavior of the examples and comparative samples was detected using an X-ray diffractometer (XRD). The specific detection method is as follows:

[0135] Before testing, the sample was placed at room temperature for 24 hours to crystallize and stabilize it. The crystal form of the sample was then determined using an X-ray diffractometer. A certain amount of sample was filled into the circular hole of the test slide, flattened with a glass slide, and excess sample was removed. Wide-angle XRD analysis was performed using a ceramic X-ray tube, a Cu target, and a scan rate of 5° / min from 12° to 30° with a step size of 0.05°.

[0136] Test results as follows Figure 9 As shown:

[0137] from Figure 9 As can be seen, the cream cheese samples from both the examples and the comparative examples exhibited short-interval peaks around 4.57 Å, 4.40 Å, 4.24 Å, 4.05 Å, and 3.80 Å, which are characteristic peaks of the β' crystal form. The results indicate that the characteristic peak intensity of the β' crystal form fat crystallization in the cream cheese samples from the examples is significantly higher than that in the comparative examples. The peaks are sharper and have a smaller full width at half maximum (FWHM), indicating that the fat crystals in this sample have a higher degree of order and reach an optimal crystallinity. This highly ordered crystalline structure results in a more compact arrangement of fat molecules, forming a more stable crystal network, thus giving the product a smooth texture, good spreadability, and lasting structural support. Furthermore, it is less prone to quality deterioration such as fat precipitation and hardening during storage, significantly improving product stability within its shelf life.

[0138] In contrast, the characteristic peak intensity of the β' crystal form in the comparative sample was significantly weaker and the peak shape was broader, with an increased full width at half maximum (FWHM), reflecting a reduced degree of order in its fat crystallization and a lower level of crystallinity. This low crystallinity results in a loose arrangement of fat molecules and a fragile crystal network, directly affecting the physical properties of the final product: a rough texture, poor spreadability, and a gritty feel upon ingestion. Furthermore, due to the instability of the crystal structure, the product is more prone to quality problems such as "water separation" during storage, ultimately impacting the consumer experience and the product's market competitiveness.

[0139] The cream cheese prepared from whipped cream in this embodiment of the invention has a high melting point and fast crystallization rate, resulting in more stable crystal forms and smaller crystal grains. This leads to a more uniform and orderly spatial distribution, superior processing performance, and a firm, stiff texture. If conventional cooling methods are used for storage, the crystals within the cream cheese system tend to be large and rigid (such as the β' crystal form). While the product has high hardness, it lacks flexibility, resulting in a hard texture and poor spreadability. The cream cheese prepared using whipped cream in this embodiment, combined with a gradient warming and aging cooling process, promotes a higher degree of order in the formation of the β' crystal form and achieves optimal crystallinity. These crystals are smaller, more uniformly distributed, and appear as slender needles or plates, forming a large, dense, and finely interwoven network structure. This fine and dense β' crystal network can lock in more liquid oil, giving the network both strength and elasticity. This gives the product: a solid structure: a strong network structure that can support its shape; a delicate and smooth texture: the crystals are so small that they are imperceptible to the tongue, with no grainy feel; excellent spreadability: under slight external force (such as wiping with a knife), the dense and interwoven network can produce gentle deformation and flow, making it easy to spread; and good oral melting properties: it can melt steadily and quickly at oral temperature, bringing a pleasant "melting sensation", achieving the dual goals of "high quality + delicate and easy to spread".

[0140] 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 cream cheese, the raw material of which includes light cream, characterized in that, Based on total fatty acids, the saturated fatty acid content of the cream is 69-72 wt%, the butyric acid content is 3-4 wt%, the myristic acid content is 10-12 wt%, the palmitic acid content is 32-35 wt%, and the stearic acid content is 8-11 wt%, wherein the mass ratio of palmitic acid to stearic acid is 3-4:

1. The cream cheese undergoes a gradient temperature ripening process after filling, specifically as follows: After the cream cheese is filled, it is cooled to 4-6℃ at a rate of 1-2℃ / min, then heated to 12-15℃ at a rate of 0.1-0.6℃ / min, kept warm for 4-6 hours, and then cooled again to 4-6℃ at a rate of 0.6-2.2℃ / min.

2. The cream cheese according to claim 1, characterized in that, Based on total fatty acids, the short-chain fatty acids in the cream account for 13-14% by mass, of which the content of hexanoic acid is 2-2.5 wt%, the content of caprylic acid is 1.3-1.5 wt%, the content of decanoic acid is 2.5-3.5 wt%, and the content of dodecanoic acid is 3-4 wt%.

3. The cream cheese according to claim 2, characterized in that, The whipping cream mentioned is spring whipping cream.

4. The cream cheese according to claim 3, characterized in that, By weight, the ingredients of the cream cheese include the following components: light cream: 80-84 parts, skim milk: 7-13 parts, concentrated milk protein powder: 7-9 parts, and edible salt: 0.4-0.6 parts; Based on the total volume of the raw materials, the cheese compound starter is 0.05~0.07U / L, and the rennet is 15~20IMCU / L.

5. The cream cheese according to any one of claims 1 to 4, characterized in that, The cream cheese has a hardness of 1~2N, a spreadability of 20~30N.mm, and a stickiness of 15~30N.mm.

6. A method for preparing cream cheese according to any one of claims 1 to 5, characterized in that, Includes the following steps: S1. Mix light cream, skim milk and concentrated milk protein powder, sterilize, inoculate with cheese compound fermentation agent, add rennet, and ferment to obtain fermented curd product. S2. Add edible salt to the fermented curd product of S1, homogenize, and fill; S3. Gradually ripen the product after S2 filling by temperature change.

7. The method for preparing cream cheese according to claim 6, characterized in that, The fermentation temperature of the fermented curd described in S1 is 24~26℃, and the final pH value of the fermentation is 4.8~5.

0.

8. The method for preparing cream cheese according to claim 6, characterized in that, The homogenization described in S2 is a two-stage homogenization, with a homogenization temperature of 60~70℃, a first-stage homogenization pressure of 8~12MPa, and a second-stage homogenization pressure of 4MPa.

9. The method for preparing cream cheese according to claim 6, characterized in that, The filling temperature described in S2 is 40~45℃.

10. The use of the cream cheese according to any one of claims 1 to 5 in food preparation.

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