CN102197846A - Low energy and low fat processed cheese slice/block, and preparation method thereof - Google Patents
Low energy and low fat processed cheese slice/block, and preparation method thereof Download PDFInfo
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Abstract
The invention provides a low energy and low fat processed cheese slice/block. The energy content of the cheese slice/block is 604kJ/100g to 837kJ/100g. The cheese slice/block contains, by mass: 10.72% to 18.64% of protein, 5.01% to 13.10% of fat, 2.4% to 11.9% of carbohydrate, 57.71% to 64.27% of water, and 1% to 4% of emulsifying salts. The cheese slice/block is prepared by shear-mixing the ingredients of, by mass: 10% to 60% of cheese, 2% to 15% of milk protein products, 3% to 15% of butterfat, 1% to 4% of emulsifying salts, 0.1% to 0.5% of colloid, and 19% to 57% of water. The processed cheese provided by the present invention has a suitable viscosity, a suitable quality and an ideal flavor. With the processed cheese provided by the present invention, a consumer requirement of processed cheese with low energy and low fat is satisfied.
Description
Technical field
The invention belongs to the dairy products field, particularly a kind of low-yield, low-fat sheet or block processed cheese.
Background technology
Obesity and overweight a series of health, society and the psychological problems of having caused, show on evidence obesity and overweight be the important risk factor of cardiovascular disease, diabetes, cancer and some other chronic disease; Simultaneously, some national obesity patients are arranged,, cause social concerns such as homicide rate height, marriage rate are low because of being discriminated against at work and producing inferiority complex to self build is dissatisfied.According to recent statistics, the U.S. is fat and overweight most populous country in the developed country, adult's overweight of 2/3,1/3 adult suffers from obesity, along with and be that the American will spend 90,700,000,000 dollars every year and comes treatment of obesity and relevant disease.According to the data that EU member country provides, Europe has 4,000 ten thousand people of surpassing fat excessively at present, and accelerating of annual Obese children is 400,000 people.The obesity illness rate of China is also in rising trend in recent years, the diet of westernization day by day, and the absorption of higher fatty acid, high grease, fleshiness class has replaced the comparatively Chinese traditional food of balance gradually, and this is the main cause that causes Chinese's body weight to exceed standard.
Along with problem of obesity receives much attention, the consumer is more and more higher to the cry of health diet.Cheese becomes the staple food on the west family dining table already, though cheese is nutritious, its energy is also very high, is example with most popular Cheddar, and the energy of its 100g is about 1800kJ, is equivalent to 3.5 times of ripe rice.So for consideration to health, that the consumer more and more tends to select is low-yield, low fat, high-cellulose, the food of high high-quality protein, to the high-energy of cheese, higher fatty acid having a misgiving, so need the processed cheese of a kind of low-yield, low fat of invention, nutrient health to satisfy the demands of consumers.
Common in the market sheet or block processed cheese energy are 1000～1600kJ/100g, and fat content is 18%～35%, and protein content is 13%～18%; Low fat sheet or block processed cheese energy are 815kJ/100g～1000kJ/100g, and fat content is 11%～15%, and protein content is 12%～16%, do not see as yet than above-mentioned energy, sheet or block processed cheese product that fat content is low.
Summary of the invention
Therefore, the technical problem to be solved in the present invention is exactly at having the deficiency that sheet or block processed cheese energy are difficult to be lower than 800kJ/100g now, a kind of low-yield, low-fat sheet or block processed cheese are provided, and this product has suitable viscosity, good quality and the strong local flavor of cheese simultaneously.
The inventor finds, reduce the content of fat in the processed cheese, can cause coarse fineless and smooth, a series of problems inferior such as viscosity big, mouthfeel is not full, weak flavor of matter structure, be to cause the reason that can not obtain low-fat sheet or block processed cheese, the inventor is through extensive studies and experiment repeatedly, further find, add colloid and can overcome the matter structure problem that above-mentioned low fat causes, through repetition test and repeatedly improvement to filling a prescription, finally successfully obtain a kind of low-yield, low-fat sheet or block processed cheese, thereby finished the present invention.
The present invention solves the problems of the technologies described above one of technical scheme of being adopted: a kind of low-yield, low-fat sheet or block processed cheese, wherein contain energy 604～837kJ/100g, contain the emulsification salt of 10.72～18.64% protein, 5.01～13.10% fat, 2.4～11.9% carbohydrate, 57.71～64.27% moisture and 1～4%, percentage is mass percent.
Among the present invention, described emulsification salt is this area emulsification salt commonly used, preferable for being selected from sodium pyrophosphate, natrium citricum and the polyphosphate sodium one or more, better is natrium citricum, polyphosphate sodium, sodium pyrophosphate three are composite, and the optimum compound proportion example is a weight ratio: 1: 1.
Described processed cheese of the present invention also contains 0.1～0.5% (wt) colloid.Described colloid is this area edible colloid commonly used, preferable is hydrophilic colloid, as be selected from carragheen, konjac glucomannan, xanthans, locust bean gum and the gelatin one or more, better is carragheen, konjac glucomannan, locust bean gum three are composite, and the optimum compound proportion example is weight ratio 2: 1: 1.
Processed cheese of the present invention can also contain one or more in water-soluble dietary fiber, converted starch and the flavor substance.
Wherein, described water-soluble dietary fiber is inulin and polydextrose.Dietary fiber is as functional component, has the functions of intestines and stomach of adjusting, improves lipid-metabolism, promotes effect such as mineral matter absorption, is fit to very much obese people, and high fat of blood, angiocardiopathy etc. require the crowd of LF.The content of water-soluble dietary fiber is 1～5% (wt).
Described converted starch is to be selected from cassava modified starch, modified corn starch, wheat converted starch and the modified potato starch one or more.Converted starch can play the effect of simulated fat in processed cheese, the satiny mouthfeel that alternative fat has also can be improved structural state.The content of converted starch is 0～5% (wt), and that preferable is 1～3% (wt).
Described flavor substance is the cheese zymolyte, the cheese zymolyte be with cheese be raw material by the enzyme effect, the strong liquid of a kind of cheesy flavor that makes.If natural cheese content is lower, the local flavor of processed cheese can be relatively poor during low-yield, low fat and reproduction type cheese was prepared burden, and the cheese zymolyte can provide product strong natural cheese local flavor.The content of described flavor substance is 0～0.6% (wt).
Processed cheese of the present invention can also contain the additive of other this area routines, as in dairy products, stabilizing agent, pigment and the anticorrisive agent one or more.
Low-yield, low-fat sheet of the present invention or block processed cheese, viscosity is 2000～3000cp under 90 ℃ of conditions.
The present invention solves the problems of the technologies described above two of the technical scheme that adopted: a kind of described low-yield, low-fat sheet or block preparation method of processed cheese, comprise the raw material shear-mixed, wherein, described raw material comprises: cheese 10～50%, cow's milk protein goods 2～15%, butter oil 3～15%, emulsification salt 1～4%, colloid 0.1～0.5% and water 19～57%, percentage are mass percent.
According to the present invention, described cheese is one or more in natural cheese and the zieger.Natural cheese is meant according to prior art, with cow's milk or to mix breast be raw material, adds leavening, the cheese product that technologies such as, squeezing clear through curdled milk, milk ejection obtain.Zieger is meant whey through concentrating, and adds or do not add breast, butterfat or other derives from the raw material of breast, through concentrating solid or the semi-solid goods that injection molding obtains.Described natural cheese component target is: protein 11.3～29.1%, and fat 0.5～30.2%, moisture 48.0～82.5%, percentage are mass percent.Preferably, described natural cheese is middle fat cheese (content 25～44.9% of fat in dry), partially skimmed cheese (content 10～24.9% of fat in dry) and the green cheese (content＜10%=of fat in dry, better is partially skimmed cheese and green cheese, and best is green cheese.Why select green cheese to be because fat content is low in the natural cheese, guarantee to reduce with its processed cheese fat content that is primary raw material is processed.Described cheese preferably maturity is no more than 9 months cheese.The preferable addition of described cheese is 10～60%, and better addition is 20～40%, and best addition is 25～35%, and percentage is mass percent.
According to the present invention, described cow's milk protein goods are to be selected from renin casein, WPC and the cow's milk protein powder one or more, and preferable is WPC, cow's milk protein powder, and best is WPC.Be rich in lactalbumin in the described cow's milk protein goods, lactalbumin belongs to functional component, and the many high-quality meals albumen of its biological utilisation value ratio all want high as egg, beef or soybean protein, can provide the branched-chain amino acid of high-load, for endurance exercise provides energy; Lactalbumin is good especially as the raw material dissolubility simultaneously, can make processed cheese keep matter structure preferably.The addition of ox is 0～15%, and preferable is 3～12%, and best is 5～10%, and percentage is mass percent.
According to the present invention, described butter oil is to be selected from anhydrous butter oil, cream and the rare cream one or more, and best is rare cream.Rare cream fat content 10～80%, fat globule membrane is not destroyed as yet in process of manufacture, has a certain amount of phosphatide, can play the effect of emulsification in processed cheese, so preferentially select.The addition of butter oil is 3～15%, and preferable is 5～12%, and best is 8～10%, and percentage is mass percent.
According to the present invention, described emulsification salt is this area emulsification salt commonly used, preferable for being selected from sodium pyrophosphate, natrium citricum and the polyphosphate sodium one or more, better is natrium citricum, polyphosphate sodium, sodium pyrophosphate three are composite, and the optimum compound proportion example is weight ratio 1: 1: 1.Emulsification salt makes calcium caseinate in the cheese by ion-exchange, changes the sodium salt of solubility into, and is cross-linked with each other and forms closely that structure allows fat globule be wrapped in wherein, plays emulsification, makes processed cheese form even, smooth institutional framework.Emulsification salt addition is 1～4% (wt).
According to the present invention, described colloid is this area edible colloid commonly used, preferable is hydrophilic colloid, as be selected from carragheen, konjac glucomannan, xanthans, locust bean gum and the gelatin one or more, better is carragheen, konjac glucomannan, locust bean gum three are composite, and the optimum compound proportion example is weight ratio 2: 1: 1.The colloid addition is 0.1～0.5% (wt).Colloid makes the processed cheese of low-fat content still have the favorable tissue state, and matter structure exquisiteness is full, has better elastic.
According to the present invention, preferable, described raw material also comprises in the following raw material one or more: water-soluble dietary fiber 1～5%, and converted starch 0～5% and flavor substance 0～0.6%, percentage is mass percent.
Wherein, described water-soluble dietary fiber is inulin and polydextrose or the two mixture, and the addition of water-soluble dietary fiber is 1～5% (wt).
Described converted starch is to be selected from cassava modified starch, modified corn starch, wheat converted starch and the modified potato starch one or more.Converted starch can play the effect of simulated fat in processed cheese, the satiny mouthfeel that alternative fat has also can be improved structural state.The addition of converted starch is 0～5% (wt), and that preferable is 1～3% (wt).
Described flavor substance is the cheese zymolyte, the cheese zymolyte be with cheese be raw material by the enzyme effect, the strong liquid of a kind of cheesy flavor that makes.If natural cheese content is lower, the local flavor of processed cheese can be relatively poor during low-yield, low fat and reproduction type cheese was prepared burden, and the cheese zymolyte can provide product strong natural cheese local flavor.The consumption of described flavor substance is 0～0.6% (wt).
According to the present invention, in the described raw material can also as conventional technology, add the additive of this area routine, as in dairy products, stabilizing agent, pigment and the anticorrisive agent one or more.Described dairy products can be whole milk powder, partially skimmed milk powder, skimmed milk power etc., and its consumption generally≤10%; Described stabilizing agent dosage≤1%; Pigment consumption≤0.1%; Anticorrisive agent consumption≤0.09%; Above-mentioned amount ranges does not comprise 0%; Percentage is mass percent.
Method and the condition of among the present invention described raw material shear-mixed being made processed cheese are routine techniques, generally with the cheese stripping and slicing, add all the other raw materials, shear-mixed is heated to 80～95 ℃ and keep about 1～10 minute simultaneously, gets final product can, the cooling back is stored refrigerated.
Among the present invention, above-mentioned optimum condition can make up arbitrarily on the basis that meets this area general knowledge, promptly gets the preferred embodiments of the invention.
The present invention is except that specifying, used percentage all is mass percent.
Raw material that the present invention is used or reagent except that specifying, all commercially available getting.
Than prior art, positive progressive effect of the present invention is: low-yield, low fat sheet of the present invention or block processed cheese, have suitable viscosity, quality and desirable local flavor, and satisfy the consumer for demand low-yield, the low fat processed cheese.Among the present invention in the preferable example raw material to use fat content be 0.5% cheese, can guarantee the low content of fat in the processed cheese.The present invention is for removing the consumer to worry higher fatty acid, the high-energy processed cheese, added water-soluble dietary fiber in the preferable processed cheese, can substitute part fat, can regulate the human body functions of intestines and stomach simultaneously.Added the enzymolysis flavor substance in the preferable example among the present invention, made processed cheese with rich flavor.
The specific embodiment
Further specify the present invention with embodiment below, but the present invention is not limited.The experimental technique of unreceipted actual conditions in the following example, usually according to normal condition, or the condition of advising according to manufacturer." room temperature " described in the embodiment is meant the temperature of the operation room of testing, and is generally 15 ℃.
Embodiment 1
Raw material: partially skimmed horse rope lira cheese (maturity 3 months, the content 40% of fat in dry) 40%; WPC WPC 805%; Natrium citricum 2%; Polyphosphate sodium 1%; Rare cream 6%; Whole-fat milk powder 3%; Wheat converted starch 2%; Inulin 3%; Carragheen 0.2%; Locust bean gum 0.1%; Sorbic acid 0.09%; Water 37.71%.
Manufacture method:
1. natural cheese is cut to the fritter of (2 * 2) cm, adds all the other raw materials by said ratio, puts into to melt pot, adopts the sharp knife shear-mixed, and shear rate is 900rpm;
2. heating raw to 90 ℃ is followed the shear rate of 900rpm simultaneously;
3. temperature reaches under 90 ℃, emulsification 5min;
4. sample inclined to, can, and be cooled to room temperature rapidly.
Carry out the mensuration of matter structure, measurement result is as follows: fat 11.42%; Protein 15 .12%; Moisture 59.92%; Carbohydrate 9.1%; Energy 808.78kJ/100g; Viscosity 2600cp under 90 ℃ of conditions.
Embodiment 2
Raw material: fresh Cheddar (content 47.4% of fat in dry) 25%; WPC WPC 806%; Natrium citricum 1%; Sodium pyrophosphate 1%; Rare cream 8%; Skimmed milk power 4%; Whole milk powder 3%; Cassava modified starch 2%; Inulin 2%; Carragheen 0.1%; Locust bean gum 0.1%; Konjac glucomannan 0.1%; Salt 0.3%; Cheese enzymolysis flavor substance 0.3%; 2% beta carotene 0.3%; Sorbic acid 0.09%; Water 48.71%.
The preparation method is with embodiment 1.
Measurement result is as follows: fat 8.48%; Protein 10 .72%; Moisture 64.27%; Carbohydrate 9.16%; Energy is 633.87kJ/100g; Viscosity 2700cp under 90 ℃ of conditions.
Embodiment 3
Raw material: zieger Primost (maturity 2 months) 12%; Renin casein 4%; WPC WPC 806%; Natrium citricum 1%; Rare cream 10%; Skimmed milk power 8%; Inulin 3%; Polydextrose 2%; Carragheen 0.2%; Konjac glucomannan 0.1%; Xanthans 0.2%; Salt 0.4%; Cheese enzymolysis flavor substance 0.6%; Sorbic acid 0.09%; Water 52.71%.
Manufacture method:
1. zieger is cut to the fritter of (2 * 2) cm, adds all the other raw materials by said ratio, puts into to melt pot, adopts the sharp knife shear-mixed, and shear rate is 1000rpm;
2. heating raw to 80 ℃ is followed the shear rate of 1000rpm simultaneously;
3. temperature reaches under 80 ℃, emulsification 10min;
4. sample inclined to, can, and be cooled to room temperature rapidly.
Measurement result is as follows: fat 8.9%; Protein 14 .98%; Moisture 63.96%; Carbohydrate 10.8%; Energy is 741.21kJ/100g; Viscosity 2000cp under 90 ℃ of conditions.
Embodiment 4
Raw material: partially skimmed Cheddar (maturity 9 months, the content 24% of fat in dry) 60%; Natrium citricum 2%; Polyphosphate sodium 2%; Anhydrous butter oil 3%; Cow's milk protein powder MPC 802%; Carragheen 0.1%; Cheese enzymolysis flavor substance 0.1%; Sorbic acid 0.09%; Water 30.71%;
Manufacture method:
1. natural cheese is cut to the fritter of (2 * 2) cm, adds all the other raw materials by said ratio, puts into to melt pot, adopts the sharp knife shear-mixed, and shear rate is 800rpm;
2. heating raw to 95 ℃ is followed the shear rate of 800rpm simultaneously;
3. temperature reaches under 95 ℃, emulsification 1min;
4. sample inclined to, can, and be cooled to room temperature rapidly.
Measurement result is as follows: fat 13.10%; Protein 18 .64%; Moisture 57.71%; Carbohydrate 2.4%; Energy is 837.72kJ/100g; Viscosity 3000cp under 90 ℃ of conditions.
Embodiment 5
Raw material: zieger Pricotta (maturity 1 month) 50%; Concentrated whey protein powder WPC805%; Renin casein 4%; Natrium citricum 1.3%; Polyphosphate sodium 1.3%; Sodium pyrophosphate 1.3%; Cream 4%; Whole milk powder 6%; Modified corn starch 2%; Inulin 3%; Polydextrose 1%; Carragheen 0.1%; Locust bean gum 0.1%; Konjac glucomannan 0.1%; Salt 0.3%; Cheese enzymolysis flavor substance 0.4%; Sorbic acid 0.09%; Water 19.01%.
The preparation method is with embodiment 1.
Measurement result is as follows: fat 5.01%; Protein 15 .09%; Moisture 60.26%; Carbohydrate 11.59%; Energy is 604.08kJ/100g; Viscosity 2400cp under 90 ℃ of conditions.
Embodiment 6
Raw material: partially skimmed horse rope lira (maturity 6 months, the content 40% of fat in dry) 10%; WPC WPC 8015%; Natrium citricum 1%; Sodium pyrophosphate 1%; Cream 3%; Whole milk powder 5%; Modified potato starch 5%; Inulin 1%; Carragheen 0.2%; Xanthans 0.2%; Salt 0.3%; Cheese enzymolysis flavor substance 0.5%; Sorbic acid 0.09%; Water 57.71%.
The preparation method is with embodiment 1.
Measurement result is as follows: fat 6.9%; Protein 16 .0%; Moisture 62.5%; Carbohydrate 11.9%; Energy is 721.1kJ/100g; Viscosity 2200cp under 90 ℃ of conditions.
Embodiment 7
Raw material: partially skimmed horse rope lira (maturity 3 months, the content 40% of fat in dry) 52%; WPC WPC 805%; Natrium citricum 1.3%; Polyphosphate sodium 1.3%; Sodium pyrophosphate 1.3%; Carragheen 0.1%; Gelatin 0.1%; Rare cream 3%; Water 35.9%.
The preparation method is with embodiment 1.
Measurement result is as follows: fat 12.0%; Protein 17 .6%; Moisture 62.8%; Carbohydrate 3.2%; Energy is 754.9kJ/100g; Viscosity 2500cp under 90 ℃ of conditions.
Further specify beneficial effect of the present invention below by effect embodiment.
Effect embodiment 1
With embodiments of the invention 2, carry out the control experiment of sense organ and matter structure with the commercially available shape of clamp dog again cheese.
The commercially available shape of clamp dog again cheese 1---bright cheese original flavor cheese sheet; Main batching: Cheddar, water, milk powder, butter, emulsification salt, whey powder, citric acid, sorbic acid, ferrous sulfate, carrotene.
The commercially available shape of clamp dog again cheese 2---France's hundred lucky good fortune original flavor cheese sheets; Main batching: cheese, water, skimmed milk power, casoid flour, natrium citricum, lactic acid, sorbic acid, salt.
The commercially available shape of clamp dog again cheese 3---Erie's breakfast cheese; Main batching: cheese, water, butter, skimmed milk power, natrium citricum, lactic acid, sorbic acid, carrotene, salt.
The sensory evaluation method: to the subjective appreciation of sample, total points is 100 minutes, and grade form sees Table 1.Form subjective appreciation group by 10 above researchers of our company, structural state, local flavor, mouthfeel are comprehensively given a mark, get its mean value.
Table 1 sheet or block processed cheese sensory evaluation table
Table 2. sheet or block processed cheese sensory evaluation result
| Sample | Structural state | Local flavor | Mouthfeel | Total points |
| The commercially available shape of clamp dog again cheese 1 | 45 | 24 | 18 | 87 |
| The commercially available shape of clamp dog again cheese 2 | 40 | 29 | 16 | 85 |
| The commercially available shape of clamp dog again cheese 3 | 44 | 26 | 16 | 86 |
| The embodiment of the invention 2 preparation samples | 43 | 27 | 15 | 85 |
| The embodiment of the invention 3 preparation samples | 44 | 25 | 16 | 85 |
| The embodiment of the invention 5 preparation samples | 43 | 27 | 14 | 84 |
| The embodiment of the invention 7 preparation samples | 45 | 27 | 16 | 88 |
Matter structure method of testing:
The cylindrical sample that adopts special sampler sample to be cut into diameter 3cm, high 4cm is used for the TPA test.All unified being positioned in the 0-4 ℃ of refrigerator before all samples sampling back is extremely tested to prevent that temperature from exerting an influence to the product quality.Parameter is provided with: probe decrease speed 5.0mm/s before measuring; Test speed 1.0mm/s; Measure back probe opening speed 5.0mm/s; Following compressive strain 40%; Triggering power value 0.20N; Probe type p/25.Test result sees Table 3.
Table 3. sheet or block processed cheese matter structure test result
| Sample | Hardness (N) | Adherence (Ns) | Elasticity |
| The commercially available shape of clamp dog again cheese 1 | 108.9 | 12.5 | 0.86 |
| The commercially available shape of clamp dog again cheese 2 | 105.7 | 11.7 | 0.82 |
| The commercially available shape of clamp dog again cheese 3 | 115.1 | 10.8 | 0.94 |
| The embodiment of the invention 2 preparation samples | 113.8 | 11.0 | 0.90 |
| The embodiment of the invention 3 preparation samples | 113.0 | 11.6 | 0.92 |
| The embodiment of the invention 5 preparation samples | 116.2 | 10.4 | 0.80 |
| The embodiment of the invention 7 preparation samples | 109.5 | 11.9 | 0.88 |
To sum up draw, low-yield, the low fat processed cheese that adopt the embodiment of the invention to produce aspect structural state, local flavor, mouthfeel and matter structure, are compared no significant difference with commercially available conventional processed cheese, but more nutrition is more healthy.
Claims (15)
1. low-yield, a low-fat sheet or block processed cheese, it is characterized in that, it contains energy 604～837kJ/100g, contain the emulsification salt of 10.72～18.64% protein, 5.01～13.10% fat, 2.4～11.9% carbohydrate, 57.71～64.27% moisture and 1～4%, percentage is mass percent.
2. processed cheese as claimed in claim 1 is characterized in that, described emulsification salt is to be selected from sodium pyrophosphate, natrium citricum and the polyphosphate sodium one or more.
3. processed cheese as claimed in claim 1 is characterized in that, described processed cheese also contains 0.1～0.5% colloid (wt).
4. processed cheese as claimed in claim 3 is characterized in that, described colloid is to be selected from carragheen, konjac glucomannan, xanthans, locust bean gum and the gelatin one or more.
5. processed cheese as claimed in claim 1 is characterized in that, described processed cheese also contains one or more in water-soluble dietary fiber 1～5%, converted starch 0～5% and the flavor substance 0～0.6%, and percentage is mass percent, does not comprise zero.
6. processed cheese as claimed in claim 5, it is characterized in that, described water-soluble dietary fiber is inulin and polydextrose, described converted starch is to be selected from cassava modified starch, modified corn starch, wheat converted starch and the modified potato starch one or more, and described flavor substance is the cheese zymolyte.
7. processed cheese as claimed in claim 1 is characterized in that, described low-yield, low-fat sheet or block processed cheese viscosity under 90 ℃ of conditions is 2000～3000cp.
8. a claim 1～7 each described low-yield, low-fat sheet or block preparation method of processed cheese, comprise the raw material shear-mixed, it is characterized in that, described raw material comprises: cheese 10～60%, cow's milk protein goods 2～15%, butter oil 3～15%, emulsification salt 1～4%, colloid 0.1～0.5% and water 19～57%, percentage are mass percent.
9. preparation method as claimed in claim 8 is characterized in that, described cheese is one or more in natural cheese and the zieger.
10. preparation method as claimed in claim 9 is characterized in that, described natural cheese is one or more in middle fat cheese, partially skimmed cheese and the green cheese.
11. preparation method as claimed in claim 8 is characterized in that, described cheese is the cheese that maturity was no more than 9 months.
12. preparation method as claimed in claim 8, it is characterized in that, described cow's milk protein goods are to be selected from renin casein, WPC and the cow's milk protein powder one or more, described butter oil is to be selected from anhydrous butter oil, cream and the rare cream one or more, described emulsification salt is to be selected from sodium pyrophosphate, natrium citricum and the polyphosphate sodium one or more, and described colloid is to be selected from carragheen, konjac glucomannan, xanthans, locust bean gum and the gelatin one or more.
13. preparation method as claimed in claim 8 is characterized in that, described raw material also comprises in the following raw material one or more: water-soluble dietary fiber 1～5%, and converted starch 0～5% and flavor substance 0～0.6%, percentage is mass percent.
14. preparation method as claimed in claim 13, it is characterized in that, described water-soluble dietary fiber is inulin and polydextrose or the two mixture, described converted starch is to be selected from cassava modified starch, modified corn starch, wheat converted starch and the modified potato starch one or more, and described flavor substance is the cheese zymolyte.
15. preparation method as claimed in claim 8, it is characterized in that the method that described raw material shear-mixed is made processed cheese is with the cheese stripping and slicing, adds all the other raw materials, shear-mixed is heated to 80～95 ℃ and keep about 1～10 minute simultaneously, gets final product can, the cooling back is stored refrigerated.
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| CN107529773A (en) * | 2015-06-26 | 2018-01-02 | 卡夫食品集团品牌有限责任公司 | Thawing is able to improved imitation chease |
| CN108471762A (en) * | 2015-12-30 | 2018-08-31 | 卡夫食品集团品牌有限责任公司 | Melt and hardness is able to improved processing formula salt cheese production and manufacturing method |
| CN109619200A (en) * | 2018-12-29 | 2019-04-16 | 光明乳业股份有限公司 | A kind of preparation method and products thereof of potato chips type processed cheese |
| CN112704124A (en) * | 2020-12-29 | 2021-04-27 | 光明乳业股份有限公司 | Children flaky cheese and preparation method thereof |
| CN112715679A (en) * | 2020-12-29 | 2021-04-30 | 光明乳业股份有限公司 | Fat-reducing flaky cheese and preparation method thereof |
| CN112772729A (en) * | 2020-12-31 | 2021-05-11 | 北京超凡食品有限公司 | Health cheese and preparation method thereof |
| CN113729082A (en) * | 2020-05-29 | 2021-12-03 | 内蒙古伊利实业集团股份有限公司 | Fat-reducing processed cheese and preparation method thereof |
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| CN102613306A (en) * | 2012-04-11 | 2012-08-01 | 山东兴牛乳业有限公司 | High-melting-point reproduced cheese and preparation method thereof |
| CN102613297A (en) * | 2012-04-17 | 2012-08-01 | 光明乳业股份有限公司 | Milk for enhancing organism immunity and preparation process of milk |
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| CN107529773A (en) * | 2015-06-26 | 2018-01-02 | 卡夫食品集团品牌有限责任公司 | Thawing is able to improved imitation chease |
| CN105053231A (en) * | 2015-09-01 | 2015-11-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese, preparation method thereof, yoghourt and preparation method of yoghourt |
| CN108471762A (en) * | 2015-12-30 | 2018-08-31 | 卡夫食品集团品牌有限责任公司 | Melt and hardness is able to improved processing formula salt cheese production and manufacturing method |
| CN109619200A (en) * | 2018-12-29 | 2019-04-16 | 光明乳业股份有限公司 | A kind of preparation method and products thereof of potato chips type processed cheese |
| CN113729082A (en) * | 2020-05-29 | 2021-12-03 | 内蒙古伊利实业集团股份有限公司 | Fat-reducing processed cheese and preparation method thereof |
| CN114097885A (en) * | 2020-08-26 | 2022-03-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Composition, application of composition in promoting digestion and absorption of organism and bone health, processed cheese and preparation method of processed cheese |
| CN112704124A (en) * | 2020-12-29 | 2021-04-27 | 光明乳业股份有限公司 | Children flaky cheese and preparation method thereof |
| CN112715679A (en) * | 2020-12-29 | 2021-04-30 | 光明乳业股份有限公司 | Fat-reducing flaky cheese and preparation method thereof |
| CN112772729A (en) * | 2020-12-31 | 2021-05-11 | 北京超凡食品有限公司 | Health cheese and preparation method thereof |
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