CN110583793B

CN110583793B - Processed cheese with low saturated fatty acid and preparation method thereof

Info

Publication number: CN110583793B
Application number: CN201910875128.5A
Authority: CN
Inventors: 腾军伟; 刘振民; 姜姝; 苏米亚; 徐致远; 郑远荣; 刘景�; 焦晶凯
Original assignee: Bright Dairy and Food Co Ltd
Current assignee: Bright Dairy and Food Co Ltd
Priority date: 2019-09-17
Filing date: 2019-09-17
Publication date: 2022-09-09
Anticipated expiration: 2039-09-17
Also published as: CN110583793A

Abstract

The invention discloses a processed cheese with low saturated fatty acid, which comprises the raw materials of cream cheese, butter and olive oil. The method for preparing the processed cheese comprises the steps of (1) cutting raw materials; (2) mixing the materials; (3) sterilizing; (4) homogenizing; (5) and (5) refrigerating. The method has the advantages that the olive oil is selected to reduce the using amount of butter, the content of saturated fatty acid in the processed cheese is effectively reduced, meanwhile, the content of other nutrient elements is not influenced, the quality of the processed cheese is ensured, the preparation method is relatively simple and easy to operate, and large-scale production is easy to form, so that the cheese is used as a healthy food rich in nutrient elements and low in saturated fatty acid content, and the risk of obesity and cardiovascular and cerebrovascular diseases after a human body eats the cheese is reduced.

Description

Processed cheese with low saturated fatty acid content and preparation method thereof

Technical Field

The invention belongs to the technical field of dairy products, and particularly relates to a low-saturated fatty acid processed cheese and a preparation method thereof.

Background

Cheese, also called cheese, is a fermented milk product, has similar properties to common yoghurt, is prepared by fermentation process, and also contains various lactic acid bacteria with health care function, but cheese has higher concentration than yoghurt, shape structure close to solid food, and therefore, the nutritive value is richer.

High fat content in cheese has been of great interest and contains saturated fatty acids that are the causative agents of numerous diseases. Studies have shown that major factors contributing to atherosclerosis and coronary heart disease include intake of excess saturated fatty acids and cholesterol. Studies have shown that saturated fatty acids are closely related to butter, which has a saturated fatty acid content of about 63.62% based on total fatty acid content, whereas polyunsaturated fatty acids constitute only 2.81% of the total fatty acid content. Therefore, how to reduce the saturated fatty acid content of cheese without reducing the quality of cheese has become a current research hotspot.

Disclosure of Invention

In order to solve the defect that the cheese in the prior art is easy to cause diseases due to excessive content of saturated fatty acid, the invention provides a processed cheese with low saturated fatty acid and a preparation method thereof, and the invention aims to find out proper vegetable oil to replace butter in the cheese, effectively reduce the content of the saturated fatty acid in the cheese, ensure that the cheese is rich in nutrition and is eaten by a human body without burden, and provide technical support for the healthy industry development of the cheese.

In order to achieve the purpose, the technical scheme provided by the invention is that the processed cheese with low saturated fatty acid comprises cream cheese accounting for 15% of the mass of raw materials, butter accounting for 25.4% of the mass of the raw materials and olive oil accounting for 6.76% of the mass of the raw materials. It should be noted that, the content of the grease is generally expressed by the content of fat, and the mass percentage of the butter and the olive oil is also converted according to the content of the fat, that is, 25% of butter fat is replaced by the fat in the olive oil.

Further, the raw materials also comprise 11% of milk protein powder, 1.5% of whole milk powder, 0.3% of emulsified salt, 0.06% of locust bean gum, 0.2% of carrageenan, 0.3% of lactic acid, 0.55% of salt and the balance of water by mass percentage.

The butter is rich in amino acid, protein, copper and fat, so that the effect of the nutrient elements in the cheese is increased, the cream cheese and other auxiliary materials can be better agglomerated together, the processed cheese is easily prepared, the preparation time and the cost are reduced, however, the saturated fatty acid content in the butter is too high, food containing the too high saturated fatty acid is not suitable for eating too much and often, the food is easy to cause obesity and cardiovascular and cerebrovascular diseases, and the butter is regarded as unhealthy food for human bodies, and the use amount of the butter is reduced by adopting the olive oil. Although olive oil itself has lower coagulability than butter, processed cheese can be easily produced by using the amount of olive oil added in the present invention, and by blending milk protein powder and the like, and the ratio of Saturated Fatty Acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) in olive oil is 1: 6: the main component of olive oil is oleic acid, belongs to omega-9 MUFA, accounts for 55-83% of total fatty acids of the olive oil, and has higher content of alpha-tocopherol, squalene, phytosterol, triterpenes and phenolic compounds (tyrosol, hydroxytyrosol, oleanolic acid, oleuropein and the like) which can be used as a drug substance for evaluating the anti-atherosclerosis activity of the olive oil, so that the content of saturated fatty acids in the reproduced cheese can be effectively reduced, the content of other nutrient elements can not be influenced, the reproduced quality can not be reduced, the cheese becomes a healthy food rich in nutrient elements and low in saturated fatty acids, and the fat which is easy to be fat after being eaten by a human body is reduced, Risk of cardiovascular and cerebrovascular diseases.

The invention also provides a preparation method of the processed cheese with low saturated fatty acid, which comprises the following steps:

(1) cutting raw materials: cutting cream cheese and butter into 27cm pieces ³ The small blocks are convenient for fully mixing and melting the raw materials;

(2) mixing materials: pouring cream cheese and butter into a melting pot, adding water, adding locust bean gum, emulsifying salt, carrageenan, salt, milk protein powder and whole milk powder while stirring, adding lactic acid after uniformly stirring, and repeatedly moistening and washing the wall of the cup with water to prevent local peracid;

(3) and (3) sterilization: heating to 90 deg.C, sterilizing for 5 min;

(4) homogenizing: immediately homogenizing under 200Bar condition after sterilization, immediately homogenizing while hot after sterilization, and not suitable for too long retention time;

(5) and (3) refrigerating: and (3) putting the homogenized processed cheese raw material into a storage tank, and then refrigerating for 24 hours at the temperature of 4 ℃. The can is filled while hot, the temperature is reduced, the flowability of the sample is possibly reduced, the quality is uneven, the airtightness is noticed during sealing after filling, the can body is slightly extruded by hands after the first sealing, and the can body is sealed again immediately if an air leakage opening exists, and the repeated inspection is carried out until the airtightness is complete, so that the microbial pollution is prevented.

Further, a steam jacket type indirect heating method is adopted for heating in the material mixing process in the step (2), the shearing rate is slowly increased to 900rmp, and the heating is carried out for 5min at 50 ℃.

According to the method, the raw materials such as olive oil are matched, the texture, the chromaticity, the grease precipitation property, the melting property, the sensory evaluation and the like of the prepared processed cheese are measured, the fact that the cheese quality is not reduced due to the fact that part of butter is replaced by the olive oil is found, meanwhile, severe preparation conditions are not available in the preparation process, the preparation conditions are simple and easy to meet, and the large-scale production is easy.

By adopting the technical scheme, the invention has the beneficial effects that: according to the invention, the olive oil is adopted to reduce the using amount of butter, so that the content of saturated fatty acid in the processed cheese can be effectively reduced, the content of other nutrient elements can not be influenced, the quality of the processed cheese can not be reduced, the preparation method is simple and easy to operate, and large-scale production can be easily formed, so that the cheese becomes a healthy food rich in nutrient elements and low in saturated fatty acid content, and the risk of obesity and cardiovascular and cerebrovascular diseases after being eaten by a human body can be reduced.

Drawings

The effect of the technical scheme of the application is more clearly illustrated through the experiments of fig. 1-18.

FIG. 1 is a diagram of a cheese model of an experimental group of experiments in which olive oil is selected as a raw material from different kinds of vegetable oils in a first experiment according to the present invention;

FIG. 2 is a model of a control cheese from a first experiment of the present invention, in which olive oil was selected as a raw material for the experiment;

FIG. 3 is a graph comparing the effect of different vegetable oils on the firmness of the texture characteristics of the processed cream cheese from experiments in which olive oil was selected as a raw material in the first experiment of the present invention from different vegetable oils;

FIG. 4 is a graph comparing the effect of different vegetable oils on the texture property cohesion of the processed cream cheese from experiments in which olive oil was selected as a raw material in the first experiment of the present invention from different vegetable oils;

FIG. 5 is a graph comparing the effect of different vegetable oils on the texture characteristics of the processed cream cheese of the first experiment of the present invention selecting olive oil from different vegetable oils as the raw material experiment;

FIG. 6 is a comparative graph of the effect of different vegetable fats from different vegetable oils on the spreadability of the texture characteristics of the reconstituted cream cheese from experiments in which olive oil was selected as a raw material in the first experiment of the present invention;

FIG. 7 is a graph comparing the effect of different types of oils from different types of vegetable oils on the L-value of the color of processed cheese in the experiment of selecting olive oil as the raw material in the first experiment of the present invention;

FIG. 8 is a graph comparing the effect of different types of oils from different types of vegetable oils on the color a value of processed cheese in an experiment of selecting olive oil as a raw material in a first experiment of the present invention;

FIG. 9 is a graph comparing the effect of different types of oils from different types of vegetable oils on the b-value of the color of processed cheese in the experiment of selecting olive oil as the raw material in the first experiment of the present invention;

FIG. 10 is a graph comparing the effect of different types of oils from different types of vegetable oils on the color e value of processed cheese in an experiment of selecting olive oil as a raw material in a first experiment of the present invention;

FIG. 11 is a graph comparing the effect of different vegetable fats on fat extraction from processed cream cheese from experiments in which olive oil was selected as a raw material in a first experiment of the present invention from different vegetable oils;

FIG. 12 is a graph comparing the effect of different vegetable fats, selected as raw materials for the experiments on the melting of processed cream cheese in the first experiment of the present invention, on the selection of olive oil from different vegetable oils;

FIG. 13 is a hardness comparison graph of samples with different proportions of olive oil added in the second experiment according to the present invention;

FIG. 14 is a comparison graph of the spreadability of olive oil samples added in different proportions in a second experiment of the present invention in which the proportion of olive oil added is selected;

FIG. 15 is a graph showing the adhesion of olive oil samples added in different proportions in a second experiment according to the present invention;

FIG. 16 is a graph showing the comparison of the adhesion of samples with different proportions of olive oil added in the second experiment according to the present invention;

FIG. 17 is a graph comparing the effect of varying proportions of olive oil addition on grease separation in a reconstituted cream cheese in a second experiment of the invention selecting the proportion of olive oil addition;

FIG. 18 is a graph comparing the effect of varying proportions of olive oil addition on the melting properties of processed cream cheese in a second experiment of the present invention wherein the proportion of olive oil addition was selected.

Detailed Description

The present invention will be further described with reference to the following examples. The operation methods which are not specially described in the invention are all the prior art, the operation conditions which are not specially described are all normal temperature and normal pressure, and the reagents are all commercially available.

The first embodiment is as follows: the invention provides a processed cheese with low saturated fatty acid, which comprises the following raw materials of 15% by mass of cream cheese, 25.4% by mass of butter and 6.76% by mass of olive oil. It should be noted that, the content of the grease is generally expressed by the content of fat, and the mass percentage of the butter and the olive oil is also converted according to the content of the fat, that is, 25% of butter fat is replaced by the fat in the olive oil.

Further, the raw materials comprise 11% of milk protein powder, 1.5% of whole milk powder, 0.3% of emulsifying salt, 0.06% of locust bean gum, 0.2% of carrageenan, 0.3% of lactic acid, 0.55% of salt and the balance of water by mass percent.

The method for preparing the processed cheese comprises the following steps:

(1) cutting raw materials: cutting cream cheese and butter into 27cm ³ The small blocks are convenient for fully mixing and melting the raw materials;

(2) mixing materials: pouring cream cheese and butter into a melting pot, adding water, adding locust bean gum, emulsifying salt, carrageenan, salt, milk protein powder and full cream milk powder while stirring, adding lactic acid after uniformly stirring, and repeatedly moistening and washing the wall of the cup with water to prevent local peracid;

(3) and (3) sterilization: heating to 90 deg.C, sterilizing for 5 min;

(4) homogenizing: immediately homogenizing at 200Bar after sterilization, immediately homogenizing while hot after sterilization, and not suitable for too long retention time;

First, the following experimental examples are given to illustrate that the olive oil selected in the present invention is the most preferable.

1. Materials and methods

1.1 Experimental materials

Cream cheese (Hengtian Co., Ltd.); milk protein powder; whole milk powder; butter (Hengyun GmbH, fat content 80%); camellia seed oil, olive oil, corn oil, rice bran oil, pumpkin seed oil, wheat germ oil and linseed oil (all are commercially available products, purchased from Yonghui supermarkets, and the fat content is 100%); emulsifying salt; locust bean gum; carrageenan; lactic acid; salt; and (3) water. The same batch of samples was used for all experiments.

1.2 Experimental instruments

Table 1: laboratory apparatus

Name of instrument	Manufacturer(s) of
		Melting pot UM/SK5	Stephan Germany
LAB1000 homogenizer	Denmark APV
		TA-XTplus texture analyzer	Table Micro System, UK
ColorFlex EZ color difference meter	HunterLab, USA
		Electric oven	New wheat machinery Co Ltd

1.3 Experimental methods

1.3.1 Experimental formulation

The formula of different vegetable oil replacing butter is shown in table 2, butter is used for all the oil in the control group A, and 50% of vegetable fat is replaced by the experimental group B, C, D, E, F, G, H. Other auxiliary materials are 15 percent of cream cheese; 11% of milk protein powder; 37.29 percent of water; 0.3 percent of emulsifying salt; 0.06% of locust bean gum; 0.2 percent of carrageenan; 0.3 percent of lactic acid; 0.55 percent of salt.

Table 2: formula table for substituting different vegetable oils

Kind of sample	Butter/g	Vegetable oil/g
			A (butter)	676	0
B (butter and camellia seed oil)	338	270.4
			C (butter and olive oil)	338	270.4
D (butter and corn oil)	338	270.4
			E (butter and rice bran oil)	338	270.4
F (butter and pumpkin seed oil)	338	270.4
			G (butter and wheat germ oil)	338	270.4
H (butter and linseed oil)	338	270.4

1.3.2 Process flow

Cutting of raw materials → mixing of materials (the total amount of ingredients in each sample is 2kg, namely 2kg) → stirring → heating to 90 ℃, heat preservation and sterilization for 5min → homogenizing → canning → sealing → cooling → refrigeration for 24h → detection

1.3.3 operating points

Cutting raw materials: cutting cream cheese and butter into 27cm in advance ³ The small blocks are convenient for fully mixing and melting the raw materials.

Mixing materials: the experimental ingredient amount of each sample was 2kg, and cream cheese and butter were poured into a melting pot, and then water was added, and auxiliary materials such as locust bean gum, emulsifying salt, carrageenan, salt and the like were added while stirring. Adding lactic acid after stirring evenly, and repeatedly moistening and washing the cup wall with water to prevent local peracid.

Heating and melting: the shearing rate is slowly increased to 900rmp by adopting a steam jacket type indirect heating mode, the temperature is kept at 50 ℃ for 5min, the mutual fusion of the raw materials is ensured, the emulsification is complete, and the quality is uniform.

Homogenizing: after the sterilization is finished, homogenizing immediately when the mixture is hot, and the retention time is not suitable to be too long.

Canning: 48 sample tanks are prepared in advance, 6 sample tanks are filled in each tank while the tank is hot, and the reduction of the temperature can cause the reduction of the fluidity of the samples and the uneven quality of the samples.

Sealing: and (4) attention is paid to air tightness during sealing, after the first sealing, the can body is slightly squeezed by hands, and if an air leakage opening exists, the can body is sealed again immediately and repeatedly checked until the air tightness is good, so that microbial pollution is prevented.

And (3) refrigerating: the canned cream cheese needs to be kept constant in a refrigerator at 4 ℃.

1.3.4 texture analysis

Taking out the refrigerated sample from the refrigerator, removing the sample on the surface and the cup wall, taking cheese at the central part, uniformly coating the cheese in a conical container by using a scraper, continuously pressing, filling up the fine seam, discharging air bubbles, ensuring the accuracy of the experiment, slightly scraping the surface of the container filled with the sample by using a cheese cutting plate, checking whether the surface has a pit or not again, putting the container into the refrigerator after checking that no pit exists, and refrigerating for 30min at 4 ℃. The sample is measured within 5min to ensure the accuracy of the data. The parameter settings for the TA-XTplus texture Analyzer are shown in Table 3. Each set of samples was measured 3 times in parallel. The Texture ExPonent32 with its own software was used for data processing and analysis.

Table 3: parameter setting for TA-XTplus texture Analyzer

Item	Parameter(s)
		Test mode	Is pressed down
Speed of descent before test	10.0mm/s
		Speed of measurement	3.0mm/s
Measuring distance	30.0mm
		Trigger mode	Button
Type of probe	HDP/SR-C

1.3.5 colorimetric detection

And opening the colorimeter, wiping the lens of the colorimeter clean by using a special brush, and correcting by using the blackboard and the whiteboard successively according to the screen indication. Accurately weighing 8 samples, each 10g, uniformly smearing the samples on the bottom of a transparent glass plate, measuring the chroma of the reproduced cream cheese, and recording the L of the samples ^* ，a ^* ，b ^* The value is obtained. Three measurements were taken and the average was taken. Calculating the Total colorimetric value Δ E ^* The formula is as follows:

1.3.6 measurement of oil-and-fat separation Property

The sample was taken with a special cylindrical sampler with a diameter of 25mm and a height of 30mm, the fiber direction being perpendicular to the diameter. The sample was placed in the center of an aluminum petri dish previously paved with chemical analysis filter paper (9cm), allowed to stand at room temperature (20 ℃) for 30min, then placed in an electric oven at 100 ℃, and after 1h, the sample was taken out and allowed to recover at room temperature for 30min, and an oil ring was found to be formed. The diameter of the oil ring is measured from eight directions randomly and measured for three times, and the average value is taken to show the quality of the grease precipitation of the cheese.

1.3.7 melting Property measurement

Sampling with a special cylindrical sampler with the diameter of 25mm and the height of 30mm, wherein the fiber direction is vertical to the diameter. Placing the sample in the center of an aluminum culture dish paved with chemical analysis filter paper (9cm) in advance, standing at room temperature for 30min, placing the sample in an electric oven at 100 ℃, taking out the sample after 1h, randomly measuring the melting diameter of the cheese from eight directions after recovering at room temperature for 30min, measuring for three times, and averaging to show the quality of the melting performance of the cheese.

1.3.8 sensory evaluation method

Referring to mobrich, zhengyurong, high red gorgeous, etc., the impact of different acidulants on the quality of the reconstituted cream cheese [ J ] the scoring rules used in the study of cream cheese, disclosed in article 2012(1) 66-71, in food research and development, were slightly modified to perform sensory evaluations, as shown in table 4, in combination with the organoleptic physicochemical properties of the reconstituted cream cheese. Preferably, 10 professional related workers carry out sensory evaluation, and pure water is used for rinsing mouth in advance before evaluating different samples, so that flavor cross is prevented, and the evaluation result is prevented from being influenced. And after removing the highest score and the lowest score, taking an average value.

Table 4: fine rules of sensory evaluation

1.3.9 data processing

The texture data obtained was simply processed with the texture analyzer with its own software Exponent5.0. And counting the data by using Excel. Significance analysis was performed on the data with SPSS22.0 and Tukey HSD significance analysis was performed on sensory data by ANOVA. Mapping was done with Oringin8.0.

2. Results and discussion

2.1 Effect of different vegetable fats on the texture Properties of the processed cream cheese

2.1.1 Effect of different vegetable fats on the firmness of reconstituted cream cheese

The fat is suspended in the aqueous phase of the protein and serves to support the casein network. The texture properties of cheese are important in relation to the emulsifying effect. If the emulsification effect is good, the fat globules become small and are completely incorporated into the aqueous phase protein, and the cheese texture is hard. If the emulsification effect is not good, the cheese texture may become soft. Fig. 1 and fig. 2 are cheese models of the experimental group and the control group, and it can be clearly seen that the cheese after the vegetable fat replacement has increased particle size, the internal continuous phase distribution is not uniform enough, the protein-protein and protein-fat interaction is weakened, and the hardness is reduced. As shown in fig. 3 to 6 below, the hardness of all experimental groups was reduced by 6.24 to 41.41% to a different extent than that of the control group. The cheese added with olive oil and wheat germ oil has little difference (p is more than 0.05) with the control group, reduces 6.24 percent and 12.03 percent respectively, and is a good choice of grease. This may be related to the properties of the vegetable oil. In addition, the firmness of cheese is affected by a number of factors, such as the physical characteristics of triglycerides, fatty acid chain length, and the like. This is the reason why the hardness of different vegetable fats and oils is different after replacing butter.

1.2 Effect of different vegetable fats on spreadability of processed cream cheese

As can be seen from fig. 3, the cheese spreadability of the cheese added with wheat germ oil, rice bran oil, corn oil, linseed oil, camellia oleifera seed oil and pumpkin seed oil is reduced by 7.23%, 20.10%, 20.79%, 22.17%, 25.07% and 35.58% respectively compared with the control group. While the reconstituted cream cheese with added olive oil increased 0.87% over the control. Wherein, the smearing property of the added olive oil and wheat germ oil is close to that of the control group, and can be used as an alternative. Similar to hardness, spreadability may also be affected by triglycerides. The physical properties of triglycerides from different fats vary and thus affect the physical properties of the cheese product. The main component of olive oil is oleic acid, which is mainly present in animal and vegetable oils in the form of triglycerides. The oleic acid content in olive oil is as high as 55-83%, which may be the reason why cheese spreadability with olive oil is high. In addition, different types of vegetable oil and fat have different fatty acids, and the difference of the fatty acid composition ratio and the particle size network structure of fat globules can also cause the interaction in a protein system to be changed, thereby causing the difference of the spreadability of experimental groups.

2.1.3 Effect of different vegetable fats on cohesive force of processed cream cheese

As can be seen from fig. 3, the cohesive force of the experimental groups after the vegetable oil and fat replacement is lower than that of the control group, and the cohesive force of the experimental groups added with olive oil, wheat germ oil, camellia seed oil, rice bran oil, corn oil, pumpkin seed oil and linseed oil is 15.23%, 25.29%, 26.57%, 26.68%, 28.82%, 39.76% and 48.87% different from that of the control group. Wherein, the cohesion of the olive oil is the closest to that of the control group, and the olive oil is the best alternative choice in the aspect of cohesion.

2.1.4 Effect of different vegetable fats on the stickiness of processed cream cheese

Since only different kinds of vegetable oils are added, the difference in chemical composition is small, and interference of other factors is eliminated, the type of fat may be a cause of the difference in adhesiveness. As can be seen from fig. 3, the adhesion after replacement is lower than that of the control group, and the cheese adhesion after adding olive oil, rice bran oil, camellia oleifera seed oil, wheat germ oil, corn oil, pumpkin seed oil and linseed oil is respectively reduced by 19.68%, 31.81%, 33.16%, 33.22%, 33.69%, 42.58% and 56.31%, with significant difference (p < 0.05). Of these, only olive oil, which has the closest adhesiveness to the control group, may be selected as an alternative. It has been found that differences in hardness may also be associated with reduced adhesion, and that the protein network structure, the interaction between fat and casein, affects the degree of adhesion between the product and the surface with which it comes into contact.

2.2 Effect of different vegetable fats on the color of processed cream cheese

The three parameters of the ColorFlex EZ colorimeter represent the brightness (L) of the color ^* ) Ranging from 0 to 100 (black to white), in a position (a) between red and green ^* Green is negative and red is positive), at a position between yellow and blue (b) ^* Blue is negative, yellow is positive). The color difference of cheese is mainly influenced by the colors of different vegetable oil, and the colors are mainly influenced by chlorophyll, carotenoid and the like. FIGS. 7-10 show the effect of different vegetable fats on cheese color. Olive oil L ^* Maximum value of 88.57, pumpkin seed oil L ^* The minimum value is 86.48. L of control group ^* The value is also small, possibly related to its matte surface appearance, and thus not bright enough. After the vegetable oil is added, the brightness of the experimental group is improved. Corn oil a in addition to the butter group ^* Greatest value, pumpkin seed oil a ^* The value is minimal. The color change observed between samples was related to the use of vegetable fats instead of butter. From b ^* In view of value, b with olive oil added in addition to the control group ^* Maximum value, b of pumpkin seed oil ^* The value is minimal. Most vegetable oils are brownish yellow, so b ^* The values are all positive. The color of the vegetable oil itself had a greater effect, which may be b in the experimental group with olive oil added ^* The reason for the maximum value. From Delta E ^* The values of the added rice bran oil, the added wheat germ oil, the added camellia oil, the added olive oil and the added linseed oil are higher than those of the control group, and are respectively increased by 0.20%, 0.36%, 0.48%, 0.61% and 0.54%, but the delta E of the added corn oil is increased by 0.20%, 0.36%, 0.48%, 0.61% and 0.54%, respectively ^* The value increased by 2.22%, which is much different from the control group, and is not suitable as an alternative. The pumpkin seed oil is lower than that of the control group, and the reduction is 0.72 percent. In conclusion, in the aspect of chromaticity, the addition of camellia seed oil, olive oil, rice bran oil, wheat germ oil and linseed oil has feasibility.

2.3 Effect of different vegetable fats on the oil Segregation of reconstituted cream cheese

The phenomena of browning, fat floating and the like can occur in the cheese during storage, the reproduced cream cheese is not exceptional, and after the cheese is stored for 30 days, grease precipitation of different degrees occurs in a sample. Fat floating is the main reason for separating out the grease of the sample, which is an important factor influencing the quality of the reproduced cream cheese. Casein and emulsifier in the cheese can play a role in stabilizing grease, and when the emulsifier coexists with protein molecules, competitive adsorption occurs on the surface of fat balls, so that the precipitation of the grease is controlled. As is clear from fig. 11, different types of oils and fats have a certain influence on the oil and fat deposition properties. The oil precipitation performance of the wheat germ oil and the linseed oil is highest, the oil precipitation performance is sequentially increased by 6.69% and 3.34% compared with that of a control group, the experimental groups added with the corn oil, the rice bran oil, the olive oil, the camellia seed oil and the pumpkin seed oil are respectively reduced by 2.07%, 3.19%, 4.31%, 5.82% and 8.14% compared with that of the control group, the cheese quality is optimized, and casein of chemical components in the cheese is possibly changed after the vegetable oils are added. The higher the relative casein content, the more stable the cheese and the better the quality. Thus, these five greases are good alternatives.

2.4 Effect of different vegetable fats on the melting Properties of processed cream cheese

Melt texture characteristics refer to the degree to which "cheese tends to melt and spread/flow when heated. "to some extent, melting may reflect flow and diffusion of the cheese after heating. The application aspect of the processed cream cheese needs that the processed cream cheese has better melting property, and the processed cream cheese is an important index for measuring the quality of the processed cheese. From fig. 12, compared to the control, the cheese melting property increased by 3.95% by adding wheat germ oil, and the cheese melting property decreased by 1.15%, 1.85%, 2.66%, 2.99%, 3.44%, 4.36% by adding olive oil, linseed oil, camellia seed oil, corn oil, rice bran oil, and pumpkin seed oil. The difference of the overall melting performance is small (P is more than 0.05), which indicates that the vegetable oil can almost perfectly replace butter. Among them, the melting properties of olive oil and linseed oil are very little different from those of the control group, and are preferable instead.

2.5 Effect of different vegetable fats on sensory quality of processed cream cheese

From table 5, it can be seen that the processed cream cheese made from different vegetable oils added in this experiment has significant differences in total scores (p < 0.01), which indicates that different vegetable oils have certain influence on the sensory quality of the processed cream cheese, wherein the cheese added with corn oil has the highest score, and the scores of wheat germ oil, olive oil, camellia oil and pumpkin seed oil are all higher than the scores of the butter group.

In appearance, cheese added with different vegetable oil has obvious difference (p is less than 0.05), and the cheese added with the olive oil is more acceptable to appraisers in three aspects of comprehensive color, granular feeling and water retention compared with other groups. In terms of taste and flavor, the fatty acid is obviously different after different vegetable oils are added. Volatile fatty acids provide flavor and aroma to the cheese, and non-volatile fatty acids contribute flavor to the cheese. The added vegetable fat has a significantly different composition than milk fat, with a lower proportion of saturated, short-chain and medium-chain fatty acids. Thus samples varied in taste and flavor scores to varying degrees. In terms of texture, no direct correlation can be established between texture properties and sensory scores, and the association can be established by means of sensory perception of texture, but this is more complicated. Wherein, the cheese added with the wheat germ oil is accepted by the appraisers. In terms of spreadability, there was some deviation but no significant difference (p >0.05) compared to the texture analyzer. The cheese added with the olive oil and the wheat germ oil has the highest score which is higher than that of a control group; while corn oil scored the lowest, probably due to a higher solid fat content of corn oil, resulting in a poor spreadability.

From the total score, the sensory scores of the cheese added with the linseed oil, the pumpkin seed oil, the olive oil, the camellia oleifera seed oil and the wheat germ oil are respectively higher than those of the control group, respectively increased by 0.29%, 2.89%, 4.62%, 4.91% and 5.78%, and the sensory scores of the cheese added with the corn oil and the rice bran oil are respectively reduced by 8.67% and 2.31% compared with those of the control group. Comprehensive sensory evaluation, and the added oil tea seed oil, olive oil and wheat germ oil are accepted by the evaluation person and are better substitute oil.

TABLE 5 sensory scores for different fat replacement products

Sample(s)	Appearance of the product	Taste and flavor	Texture structure	Spreadability	Total score
						A	13.25±0.43ab	25.25±1.48ab	36.25±0.83a	11.75±1.64a	86.50±3.35ab
B	14.75±0.43a	25.75±0.83ab	37.50±0.87a	12.75±2.17a	90.75±3.96a
						C	14.50±0.87b	26.50±1.12ab	38.00±0.71b	11.50±1.50a	90.50±2.96b
D	12.75±0.83a	23.50±1.50ab	33.25±2.17a	9.50±0.50a	79.00±3.16a
						E	13.25±0.43ab	24.75±0.83ab	36.00±1.22ab	10.50±2.06a	84.50±3.77ab
F	14.50±0.50a	25.50±3.04ab	38.00±0.71a	11.00±1.73a	89.00±4.06a
						G	14.25±0.43ab	26.00±0.71ab	38.50±0.50a	12.75±0.43a	91.50±0.50a
H	14.50±0.87a	22.00±1.87b	37.75±0.43a	12.50±2.06a	86.75±4.71ab

Note: mean ± standard deviation, in the same column, no significant difference is marked by the same letter, no significant difference is marked by a different letter (p <0.05)

3. Conclusion

Through 5 aspects of texture characteristics, chromaticity, oil precipitation, melting property and sense of processed cream cheese samples prepared from different vegetable oils and fats, an application scheme of replacing animal oil and fat with vegetable oil and fat in processed cream cheese is found to be feasible.

In the aspect of texture, the hardness of the added olive oil and wheat germ oil is reduced by 6.24 percent and 12.03 percent compared with that of a control group, the difference is not obvious (p is more than 0.05), the hardness can be used as an alternative choice, and the hardness value of the sample added with the linseed oil and the pumpkin seed oil is smaller, has larger difference with the control group, and is not suitable for the production of cheese products; compared with a control group, the spreadability of the cheese added with the olive oil is almost perfect, only differs by 0.87%, and the spreadability of the sample added with the wheat germ oil differs by 7.23%, but the spreadability of the experimental group added with the rice bran oil, the corn oil, the linseed oil and the camellia seed oil is reduced by 20.10%, 20.79%, 22.17% and 25.07%, the difference is significant (p is more than 0.05), and the cheese is not suitable for being used as the replacement oil; the cheese viscosity of the olive oil, the wheat germ oil, the camellia oil and the rice bran oil is reduced by 15.23%, 25.29%, 26.57% and 26.68% compared with the control group, certain deviation exists, and the deviation of the olive oil is relatively small; the cheese adhesion after replacement is lower than that of the control group, the cheese adhesion of rice bran oil, camellia seed oil, wheat germ oil, corn oil, pumpkin seed oil and linseed oil is reduced by 31.81%, 33.16%, 33.22%, 33.69%, 42.58% and 56.31% in sequence, the difference is obvious (p is more than 0.05), the cheese adhesion is not suitable for replacing oil, and the cheese adhesion of olive oil is different from that of the control group by 19.68%. By combining the four texture characteristics, the olive oil is a better substitute grease.

At the color level, delta E of corn oil is added ^* The value increased by 2.22%, which is much different from the control group, is not suitable as an alternative. Only pumpkin seed oil is lower than the control group, and the reduction is 0.72 percent. The colorimetric values of other experimental groups are higher than those of a control group, the difference is not obvious (p is more than 0.05), and the increase is 0.20-0.61%, so that the oil tea seed oil, the olive oil, the rice bran oil, the wheat germ oil and the linseed oil can have certain feasibility.

In the aspect of oil precipitation, except that the numerical values of the wheat germ oil and the linseed oil are higher than those of the control group, the cheese oil precipitation of the corn oil, the rice bran oil, the olive oil, the camellia oil and the pumpkin seed oil is controlled to a certain degree, the fat floating phenomenon is effectively inhibited, the oil precipitation of the cheese oil is respectively reduced by 2.07%, 3.19%, 4.31%, 5.82% and 8.14% compared with that of the control group, the quality of the cheese is improved, and the method is a good alternative.

In terms of melting property, the cheese melting property of the olive oil and the linseed oil is very similar to that of a control group, and only differs by 1.15% and 1.85%, so that the method has certain feasibility in the aspect of application of reproduced cream cheese and can be used as substitute preference.

Regarding sensory scoring, three groups of the tea-oil camellia seed oil, the olive oil and the wheat germ oil are favored by the evaluation groups, and the scoring is improved by 4.91-5.78%. And finally, the olive oil is determined to be a more suitable alternative by combining five indexes.

Second, the following experimental examples are provided to illustrate that the ratio of olive oil to butter fat selected in the present invention is the best choice.

1. Materials and methods

1.1 materials and apparatus

1.1.1 Experimental materials

Cream cheese (Hengtian trade company, Inc.); milk protein powder; whole milk powder; butter (Hengyun trade company, Inc., fat content 80%); olive oil (pelina extra virgin olive oil, purchased from the permanent supermarket, with a fat content of 100%); emulsifying salt; locust bean gum; carrageenan; lactic acid; salt; and (3) water. All experiments were performed using samples made from the same batch of material.

1.1.2 Experimental instruments

Table 6: laboratory apparatus

1.2 production Process

1.2.1 Experimental formulation

Formulations of varying proportions of olive oil instead of butter are shown in table 7, with the control group being full butter reconstituted cream cheese and the experimental groups being fat instead of 25%, 50%, 75% and 100% respectively of reconstituted cream cheese.

Table 7: formula table for replacing butter with olive oil in different proportions

1.2.2 Process flow

Cutting raw materials → mixing materials (the total amount of the ingredients in each sample experiment is 2kg, namely the total amount of the raw materials is 2kg) → stirring → heating to 90 ℃, and carrying out heat preservation and sterilization for 5min → homogenizing → canning → sealing → cooling → refrigeration for 24h → detection.

1.3 texture characteristics

Taking a sample, uniformly coating the sample in a conical container by using a scraper, continuously pressing, filling up a fine seam, discharging bubbles, slightly scraping the surface of the container with a cheese cutting plate, checking whether the surface has a depression again, putting the container into a refrigerator after checking that no depression exists on the surface, and refrigerating at 4 ℃ for 30 min. The sample is measured within 5min to ensure the accuracy of the data. The parameter settings for the TA-XTplus texture Analyzer are shown in Table 8. Each set of samples was measured 3 times in parallel. The Texture ExPonent32 with its own software was used for data processing and analysis.

Table 8: parameter setting for TA-XTplus texture Analyzer

1.4 colorimetric detection

And opening the colorimeter, wiping the lens of the colorimeter by a brush, and correcting by using the blackboard and the whiteboard successively according to the screen indication. Accurately weighing 5 samples, each 10g, uniformly smearing the samples on the bottom of a transparent glass plate, measuring, and measuringColor of cream cheese, record L of sample ^* ，a ^* ，b ^* The value is obtained. Three measurements were taken and the average was taken. Calculating the Total colorimetric value Δ E ^* The formula is as follows:

1.5 oil-and-fat separating Property

The sample was taken with a special cylindrical sampler with a diameter of 25mm and a height of 30mm, the fiber direction being perpendicular to the diameter. The sample was placed in the center of an aluminum petri dish previously paved with chemical analysis filter paper (9cm), left to stand at room temperature for 30min, then placed in an electric oven at 100 ℃, and after 1h, the sample was taken out and returned at room temperature for 30min, and oil rings were found to be formed. The diameter of the oil ring is randomly measured from eight directions, measured for three times, and the average value is taken to show the quality of the oil precipitation of the cheese.

1.6 melting Properties

The sample was taken with a special cylindrical sampler with a diameter of 25mm and a height of 30mm, the fiber direction being perpendicular to the diameter. Placing the sample in the center of an aluminum culture dish paved with chemical analysis filter paper (9cm) in advance, standing at room temperature for 30min, placing in an electric oven at 100 ℃, taking out the sample after 1h, recovering at room temperature for 30min, randomly measuring the melting diameter of the cheese from eight directions, measuring for three times, and taking an average value to show the quality of the melting performance of the cheese.

1.7 sensory evaluation-acceptability test

Referring to mobrich, zhengyurong, high red gorgeous, etc., the impact of different acidulants on the quality of the reconstituted cream cheese [ J ] the scoring rules used in the study of cream cheese, disclosed in article 2012(1) 66-71, in food research and development, were slightly modified to perform sensory evaluations, as shown in table 9, in combination with the organoleptic physicochemical properties of the reconstituted cream cheese. Preferably, 10 panelists (including 5 professional panelists) perform sensory evaluation, and the panelists should rinse mouth with purified water before evaluating different samples to prevent flavor cross and influence the evaluation result. And after removing the highest score and the lowest score, taking an average value.

Table 9: fine rules of sensory evaluation

1.8 Experimental design and data analysis

The texture data obtained was simply processed with the texture analyzer with its own software Exponent5.0. And counting the data by using Excel. Significance analysis was performed on the data with SPSS22.0 and Tukey HSD significance analysis was performed on sensory data by ANOVA.

2. Results and discussion

2.1 Effect of different proportions of Olive oil on the texture Properties of the processed cream cheese

Firmness, which refers to the peak force during deformation of the sample, may represent whether the sample is susceptible to spreading, as shown in fig. 13, it can be observed that as the amount of added olive oil increases from 0% to 100%, the firmness of the reconstituted cream cheese decreases from 2345.23 to 1301.34; this is a significant difference in hardness (p <0.05) in the experimental group with added olive oil compared to the control group (0% olive oil). However, there was no significant difference between the firmness of the reconstituted cream cheese with the addition of 25% to 75%, 75% to 100% olive oil (p > 0.05). The reconstituted cream cheese with added olive oil had a softer texture, which was associated with the presence of a large number of small fat globules. In the experimental group, the protein mass per unit area of fat is greater due to the larger diameter of the fat globules, this protein density is associated with a reduced stiffness value, since the protein matrix is the structural component that imparts greater resistance to deformation. Thus, as the amount of olive oil added was increased, the hardness of the sample was gradually decreased.

Spreadability is the amount of energy required to perform a spreading process. It therefore measures the resistance provided by the sample throughout the probe penetration. As shown in fig. 14, in this experiment, the spreadability of each sample ranged from 1258.70 to 2951.85, and the spreadability effect of the addition of varying proportions of olive oil on the reconstituted cream cheese was significant compared to the whole butter group (p < 0.05). However, no significant differences were observed between the three groups with the addition of olive oil 0% and 25%, 25% to 75% and 100% (p > 0.05). The fat network structure and the fatty acid composition of butter and olive oil are different, and the physical properties of the product are influenced by the different amounts of triglyceride contained in the grease with different proportions, so that the interaction between protein and fat and the interaction between protein and protein are different, and finally the difference of spreadability is caused.

Cohesion is an important sensory attribute of a semi-solid food material, described as the sensation perceived by the tongue and palate. The degree to which the product loosens from different parts of the mouth determines the strength of the cohesion. The force of diffusion was measured as the maximum force recorded in the negative peak in the penetration curve. In this study, the viscosity of the product decreased from 2458.95 to 1064.35 as the amount of olive oil added increased from 0% to 100%. As can be seen from fig. 15, there was a significant difference in the cohesion of the reconstituted cream cheese with olive oil addition compared to the control group (p < 0.05). However, there was no significant difference between the two groups with the addition of olive oil 0% and 25%, 50% and 75% (p > 0.05).

The area under the negative peak of penetration is measured to characterize adhesion, which can be interpreted as the work necessary to overcome the attractive force between the sample surface being measured and the probe surface. As shown in fig. 16, increasing levels of olive oil caused a significant change in adhesion (p <0.05), decreasing from 777.34 to 295.01, but did not change significantly between 0% and 25%, 25% and 50%, and 50% and 75% olive oil addition (p > 0.05).

2.2 Effect of different proportions of Olive oil on the oil Segregation of reconstituted cream cheese

The phenomena of browning, fat floating and the like can occur in the cheese during storage, the reproduced cream cheese is no exception, and the grease precipitation of samples with different degrees occurs after the cheese is stored for 30 days. The floating of fat is a main reason for the precipitation of grease of a sample, and is an important factor influencing the quality of the reproduced cream cheese. The casein and the emulsifier in the cheese can play a role in stabilizing grease, and when the emulsifier coexists with protein molecules, the emulsifier competitively adsorbs on the surface of the fat ball, thereby controlling the precipitation of the grease. As can be seen from fig. 17, the fat separation performance of the cream cheese after the addition of olive oil significantly changed (p <0.05) compared with the control group, and the fat separation problem was numerically optimized at different levels of olive oil addition, and the fat separation performance of the samples with the addition of 50%, 25%, 75% and 100% was respectively reduced by 0.08%, 1.40%, 15.55% and 24.58% compared with the control group, probably because the cheese had a higher relative casein content and better quality after the addition of olive oil, but the difference between the samples with the addition of 25%, 75% and 100% was not significant (p > 0.05).

2.3 Effect of different proportions of Olive oil on the melting Properties of the processed cream cheese

Meltability refers to the degree to which "cheese tends to melt and spread/flow when heated. "to some extent, melting may reflect the flow and diffusion of the cheese after heating. The application aspect of the processed cream cheese needs that the processed cream cheese has better melting property, and the processed cream cheese is an important index for measuring the quality of the processed cheese. In this study, the melting range of the samples ranged from 21.82 to 26.44, and it can be seen from fig. 18 that the addition of different levels of olive oil had a significant effect on cheese melting (p <0.05), but the variation between 0% and 50% levels was not significant (p > 0.05). Compared with the control group, the melting performance of the experimental group is increased by 0.79% and 9.44% by adding 25% and 50%, and the melting performance of the samples is decreased by 9.69% and 8.28% by adding 75% and 100%. The melting behavior of cheese spreads to which olive oil is added may be linked to the interaction between olive oil and proteins, thus forming a gel, leading to different water retention capacities, which are also closely linked to the final product quality.

2.4 Effect of varying proportions of Olive oil on the colour of the reconstituted cream cheese

The color is an important factor in judging the quality of the reproduced cream cheese product. In the experiment, a ColorFlex EZ colorimeter is used for detecting reproduced cream cheese samples of olive oil with different levels. The three parameters of the colorimeter represent the brightness (L) of the color ^* ) Ranging from 0 to 100 (black to white), in a position (a) between red and green ^* Green is negative and red is positive), at a position between yellow and blue (b) ^* The color blue is negative, and the color blue is negative,yellow is positive). The results show that different amounts of olive oil added have a significant effect on the colour of the samples (p)<0.05). Wherein, at L ^* In value, there was no significant difference between the samples with 0% and 25% added (p)>0.05), the two groups differ in value by only 0.41%; at a ^* In value, a increases with increasing amount of olive oil ^* The value is reduced continuously from 1.56 to 0.12, the brightness of the sample is reduced continuously, and the sample has a significant change (p)<0.05); at b ^* Numerically, it is significantly different by the addition of different levels of olive oil (p)<0.05), which may be related to the coloration of the olive oil itself, with an increase in olive oil, b ^* The whole body shows a descending trend, and the samples have slight fluctuation, but no significant difference exists between the cheese added by 0% and 25%, 50% and 75% (p)>0.05); at Δ E ^* Above, there is a global difference (p) between the data<0.05) but there was no significant difference (p) between the samples with 0% and 25%, 50% to 100% addition>0.05), 25% level of sample at Δ E ^* The comprehensive level is good.

Table 10: effect of varying proportions of Olive oil on the chroma of reconstituted cream cheese

Adding amount of	L ^*	a ^*	b ^*	ΔE ^*
					0％	88.34±0.12 ^a	1.56±0.01 ^a	16.50±0.09 ^a	89.88±0.11 ^a
25％	87.98±0.22 ^ab	1.32±0.04 ^b	16.88±0.03 ^a	89.60±0.21 ^a
					50％	87.53±0.31 ^b	0.76±0.02 ^c	15.10±0.26 ^b	88.83±0.27 ^b
75％	87.51±0.20 ^b	0.57±0.03 ^d	15.51±0.21 ^b	88.88±0.16 ^b
					100％	87.34±0.12 ^b	0.12±0.04 ^e	13.98±0.10 ^c	88.45±0.11 ^b

2.5 Effect of different proportions of Olive oil on sensory Scoring

As can be seen from table 11, the addition of different levels of olive oil instead of butter as the fat in the reconstituted cream cheese had no significant effect on the total sensory score of the samples (p >0.05), but differences between the samples occurred in both color and water retention (p < 0.05). The results in terms of color are similar to the numerical trends measured by a colorimeter, and the comparison shows that the color of the olive oil has a great influence on the color of the reproduced cream cheese. The hardness degree is basically the same as the hardness value measured by the texture analyzer in size trend, certain deviation exists, and except for the difference of the score values of 0% and 25%, the rest are sequentially reduced, which may have a certain relation with the subjective consciousness of a sensory evaluator. From the total score, 25%, 75% and 50% add-on reconstituted cream cheese scores were all higher than the control group, and were approved by the panelists to increase the scores by 2.84%, 1.81% and 1.68% in sequence, but the sample score for 100% level olive oil was reduced by 2.57% from the control group. Volatile fatty acids provide flavor and aroma to the cheese, and non-volatile fatty acids contribute flavor to the cheese. This may be strongly correlated with the reduction of flavour provided by milk fat, which is a gradual reduction in the amount of yellow oil in the sample with increasing amount of olive oil, which results in a reduction in the milk fat content and the flavour provided by milk fat, and thus a low acceptability of the sensory score.

Table 11: effect of different proportions of Olive oil on sensory Scoring of processed cream cheese

Note: mean. + -. standard deviation, in the same column, no significant difference is marked by the same letter (p >0.05) and no significant difference is marked by a different letter (p <0.05)

3. Conclusion

By examining 5 aspects of texture, chromaticity, grease precipitation, melting property and sense of processed cream cheese samples, the application scheme of replacing butter by vegetable oil in processed cream cheese is found to be feasible. In texture, the hardness, spreadability, cohesion and adhesiveness of cheese added in different proportions decrease with increasing olive oil, and the difference is significant (p)<0.05), this may beCan be greatly related to the size and distribution of fat, wherein the texture of the cheese with 25 percent of added amount is the closest to that of a control group, and is a good replacement proportion. On the color value, the brightness of the cheese added with the olive oil is reduced, which is greatly related to the addition amount of the olive oil, wherein, the Delta E is 25 percent of the addition amount ^* The difference between the values and the control group was not significant (p)>0.05) by only 0.31%. On the aspect of grease precipitation, the quality of cheese under different olive oil levels is improved, compared with a control group, an experimental group reduces from 37.75 to 28.47, the fat floating phenomenon is greatly inhibited, and the feasibility of replacing butter by olive oil is proved again. The cheese melting performance was also affected by the amount of olive oil added, and compared to the control, the cheese melting performance was reduced by 9.69%, 8.28% for 75% and 100% of the added amounts, and by 0.79%, 9.44% for the 25% and 50% of the added amounts, which are good alternatives. On an organoleptic scale, the addition of different proportions of olive oil had no significant effect (p)>0.05), wherein the products at 25%, 50% and 100% levels are accepted by the panelists and the scores are all higher than the control group, increasing by 1.68%, 1.81% and 2.84% in sequence. The five index results are integrated, the application of olive oil replacing butter in the reproduced cream cheese has certain feasibility, and the addition amount of 25% is a better substitution proportion.

The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. The processed cheese with low saturated fatty acid content is characterized in that raw materials comprise 15% by mass of cream cheese, 25.4% by mass of butter and 6.76% by mass of olive oil;

the raw materials also comprise 11% of milk protein powder, 1.5% of full cream milk powder, 0.3% of emulsified salt, 0.06% of locust bean gum, 0.2% of carrageenan, 0.3% of lactic acid, 0.55% of salt and the balance of water by mass percentage.

2. A method of preparing a low saturated fatty acid processed cheese of claim 1, comprising the steps of:

(1) cutting raw materials: cutting cream cheese and butter;

(2) mixing materials: pouring cream cheese and butter into a melting pot, adding water, adding locust bean gum, emulsifying salt, carrageenan, salt, milk protein powder and whole milk powder while stirring, and adding lactic acid after uniformly stirring;

(3) and (3) sterilization: heating to 90 deg.C, sterilizing for 5 min;

(4) homogenizing: immediately homogenizing under 200Bar condition after sterilization;

(5) and (3) refrigerating: and (3) putting the homogenized processed cheese raw material into a storage tank, and then refrigerating for 24 hours at the temperature of 4 ℃.

3. The method for preparing low saturated fatty acid processed cheese according to claim 2, wherein the material mixing process of step (2) adopts a steam jacket type indirect heating method for heating, the shear rate is slowly increased to 900rmp, and the heating is carried out to 50 ℃ for 5 min.