CN116898006A - Low-sodium cheese slice and preparation method thereof - Google Patents

Abstract

The application relates to a low-sodium cheese slice and a preparation method thereof, wherein each 1kg of low-sodium cheese slice comprises 500-700g of low-salt cheddar cheese, 20-40g of skim milk powder, 30-50g of white granulated sugar, 5-20g of whey powder, 10-30g of emulsifying salt, 4-15g of lactic acid and 5-10g of tricalcium phosphate, and the balance of water, wherein the emulsifying salt is potassium citrate. The application controls the sodium content of the finished cheese slices by improving the formula of the cheese slices. Specifically, 10-30g of potassium citrate is used as emulsifying salt, so that the finished product sodium content is ensured to be lower than 200mg/100g, meanwhile, the taste is fine, and the finished low-sodium cheese slices have good toughness and are not easy to break.

Description

Low-sodium cheese slice and preparation method thereof

Technical Field

The application relates to the technical field of food processing, in particular to a low-sodium cheese slice and a preparation method thereof.

Background

Cheese flakes are an expression of cheese products, which are sheet-like processed cheese products produced industrially. With the continuous deepening of the consumer's knowledge of the nutritional value of cheese, the cheese has a broad market prospect and has a great market development value.

At present, most cheese slices require more emulsifying salts such as sodium citrate, trisodium phosphate or sodium hexametaphosphate and the like to ensure stable forming of the sheet-shaped structure of the cheese slices due to the requirement of the texture, so that the sodium content of the final product is higher. It should be noted that, the intake of salt should not exceed six grams per day, and excessive intake of sodium would stimulate gastric mucosa, resulting in division of gastric mucosa cells, affecting human health.

Whether a low-sodium cheese slice can be developed, the structure of a finished cheese slice can be stable while the intake of sodium content is ensured to be reduced, and the problem to be solved in the cheese industry is urgent.

Disclosure of Invention

In view of the above, the present application provides a low sodium cheese slice and a preparation method thereof to solve the above problems.

In one aspect of the application, there is provided a low sodium cheese piece comprising, per 1kg of the low sodium cheese piece:

500-700g of low-salt cheddar cheese, 20-40g of skim milk powder, 30-50g of white granulated sugar, 5-20g of whey powder, 10-30g of emulsifying salt, 4-15g of lactic acid, 5-10g of tricalcium phosphate and the balance of water;

wherein the emulsifying salt is potassium citrate.

As an alternative embodiment of the application, the low sodium cheese slices optionally have a protein content of 17% -23% and a fat content of 20% -26%.

As an alternative embodiment of the present application, optionally, each 1kg of the low sodium cheese slices comprises:

700g of low-salt cheddar cheese, 20g of skim milk powder, 30g of white granulated sugar, 5g of whey powder, 30g of potassium citrate, 4g of lactic acid, 5g of tricalcium phosphate and the balance of water.

According to another aspect of the present application, there is provided a method for preparing a low sodium cheese piece according to any of the above, comprising the steps of:

s1, obtaining cheese raw materials in proportion, putting the cheese raw materials into a melting pot, starting a stirring cutter, stirring and crushing the cheese raw materials at 500rpm and 25 ℃ for 15min, and continuously crushing the cheese raw materials at 500rpm and 25 ℃ for 20min to mix the cheese raw materials to obtain a mixed material;

s2, carrying out melt emulsification on the mixed material according to preset primary melt emulsification conditions to obtain a molten material;

s3, sending the molten material into a UHT sterilizer, and performing sterilization treatment according to preset sterilization conditions to obtain a sterilized material;

s4, emulsifying the degerming material according to preset secondary emulsification conditions to obtain an emulsified material;

and S5, filling the emulsified materials according to preset filling conditions, and cooling and forming to obtain a low-sodium cheese chip finished product.

As an alternative embodiment of the present application, optionally, in step S2, the primary melt emulsification conditions include:

the melting temperature is 80-90 ℃, the melting stirring speed is 500-2000rpm, and the melting time is 3-5min.

As an alternative embodiment of the present application, optionally, in step S3, the sterilization conditions include:

sterilizing temperature is 135-145 ℃, and sterilizing stirring speed is 200-300 rpm.

As an alternative embodiment of the present application, optionally, in step S4, the secondary emulsification conditions include:

the emulsifying temperature is 85-95 ℃, the emulsifying stirring speed is 200-300 rpm, and the emulsifying time is 3-5min.

As an alternative embodiment of the present application, optionally, in step S5, the filling conditions include:

the filling speed is 300 sheets/min, the filling temperature is 80-85 ℃, and the cooling forming temperature is 2-6 ℃.

Compared with the prior art, the application can bring the following technical effects:

1. the low-sodium cheese slice is prepared by adopting the potassium citrate as the emulsifying salt, and the specific adding amount of the potassium citrate in each 1kg of cheese slice is controlled to be 10-30g, so that the sodium content of a final cheese slice product is ensured to be lower than 200mg/100g, and meanwhile, the prepared cheese slice is fine and smooth in taste, good in toughness and not easy to break. It should be noted that the low sodium content in the cheese slices is further controlled by adding low salt cheddar cheese to achieve the purpose of low sodium.

2. According to the method for manufacturing the low-sodium cheese slices, provided by the application, the production process is reasonably optimized, so that the low-sodium cheese slices can be better matched with slice-shaped processed cheese equipment in the manufacturing process, the uniform and stable structure of the finished cheese slices is ensured, and the low-sodium requirement can be met. Specifically, potassium citrate is selected as emulsifying salt, and then the emulsifying salt is added into a melting pot together with low-salt cheddar cheese, skim milk powder, white granulated sugar, whey powder, lactic acid, tricalcium phosphate and water, the mixture is stirred and crushed for 15min at 500rpm and 25 ℃, and is continuously crushed and mixed for 20min at 500rpm and 25 ℃, so that the raw materials of all components are fully and uniformly mixed, the crushed materials are subjected to primary melting and emulsification, and the materials after melting and emulsification are subjected to sterilization and secondary emulsification, so that the quality guarantee period of the finished low-sodium cheese slices meets the requirements, the material state is uniform and stable in the filling process, the composition of the cheese products is good in sheet property, and the slices are thin and thick.

Drawings

The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate exemplary embodiments, features and aspects of the application and together with the description, serve to explain the principles of the application.

Fig. 1 shows a schematic flow chart of a method of preparing a low sodium cheese piece of the present application.

Detailed Description

Various exemplary embodiments, features and aspects of the application will be described in detail below with reference to the drawings. In the drawings, like reference numbers indicate identical or functionally similar elements. Although various aspects of the embodiments are illustrated in the accompanying drawings, the drawings are not necessarily drawn to scale unless specifically indicated.

It should be understood, however, that the terms "center," "longitudinal," "transverse," "length," "width," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counter-clockwise," "axial," "radial," "circumferential," and the like indicate or are based on the orientation or positional relationship shown in the drawings, and are merely for convenience of describing the application or simplifying the description, and do not indicate or imply that the devices or elements referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore should not be construed as limiting the application.

Furthermore, the terms "first," "second," and the like, are used for descriptive purposes only and are not to be construed as indicating or implying a relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defining "a first" or "a second" may explicitly or implicitly include one or more such feature. In the description of the present application, the meaning of "a plurality" is two or more, unless explicitly defined otherwise.

The word "exemplary" is used herein to mean "serving as an example, embodiment, or illustration. Any embodiment described herein as "exemplary" is not necessarily to be construed as preferred or advantageous over other embodiments.

In addition, numerous specific details are set forth in the following description in order to provide a better illustration of the application. It will be understood by those skilled in the art that the present application may be practiced without some of these specific details. In some instances, well known methods, procedures, components, and circuits have not been described in detail so as not to obscure the present application.

As shown in table 1, in a first aspect of the present application, there is provided a low sodium cheese chip comprising, per 1kg of low sodium cheese chip, the following mass components:

500-700g of low-salt cheddar cheese, 20-40g of skim milk powder, 30-50g of white granulated sugar, 5-20g of whey powder, 10-30g of emulsifying salt, 4-15g of lactic acid, 5-10g of tricalcium phosphate and the balance of water;

wherein the emulsifying salt is potassium citrate.

Table 1 table of the proportioning components of low sodium cheese chip products

The low-sodium cheese slices in the embodiment are rich in nutrition, have lower sodium content than products existing in the market, and are fine and smooth in taste, easy to form, weak in flour feel, difficult to separate out grease and stable in texture. Specifically, each 1kg of low-sodium cheese piece ingredients comprises 500-700g of low-salt cheddar cheese, 20-40g of skim milk powder, 30-50g of white granulated sugar, 5-20g of whey powder, 10-30g of emulsifying salt, 4-15g of lactic acid, 5-10g of tricalcium phosphate and the balance of water. The method comprises the steps of preparing cheese slices by using potassium citrate as emulsifying salt, and controlling the specific adding amount of the potassium citrate in each 1kg of cheese slices to be 10-30g, so that the sodium content of a final cheese slice product is ensured to be lower than 200mg/100g, and meanwhile, the cheese slices are fine and smooth in taste, good in toughness and not easy to break. The low-salt cheddar cheese is added to further control the sodium content in the cheese slices, so that the aim of low sodium is fulfilled.

Further, in this example, the fat content was controlled by adding skim milk powder, the sweetness and milk flavor were increased by adding white granulated sugar and whey powder, the pH adjuster was lactic acid, and the nutritional value of the low-sodium cheese chip was improved by adding tricalcium phosphate. Therefore, the cheese slices are guaranteed to have low sodium content, and meanwhile, the cheese slices are fine and smooth in taste and rich in nutritive value, and are more suitable for children to eat.

As shown in Table 2, two sets of comparative examples, example 1 and comparative examples 1 and 2, are provided below to further illustrate the selection of emulsifying salts.

TABLE 2 Low sodium cheese tablet products and emulsifying salt types and content correspondence table

The contents of specific example 1, comparative example 1 and comparative example 2 are as follows:

example 1

A low-sodium cheese slice comprises low-salt cheddar cheese 700g, skim milk powder 20g, white granulated sugar 30g, whey powder 5g, potassium citrate 30g, lactic acid 4g and tricalcium phosphate 5g. Specifically, the predetermined index of the fat content is 27%, and the protein content in the slice processed cheese is 19%, so that the fat and protein content in the slice processed cheese meet the predetermined index.

The cheese product of the embodiment has fine taste, good toughness and difficult breakage.

Comparative example 1

A low-sodium cheese slice comprises 600g of low-salt cheddar cheese, 30g of skim milk powder, 25g of potassium polyphosphate, 30g of white granulated sugar, 5g of whey powder, 5g of lactic acid and 5g of tricalcium phosphate. The specific preset index of the fat content is 22%, and the protein content in the slice processed cheese is 18%, so that the fat and protein content in the slice processed cheese meet the preset index.

The cheese product of comparative example 1 had a rough mouthfeel and poor toughness, but was not easily broken.

Comparative example 2

A low-sodium cheese slice comprises 600g of low-salt cheddar cheese, 30g of skim milk powder, 25g of dipotassium hydrogen phosphate, 30g of white granulated sugar, 5g of whey powder, 5g of lactic acid and 5g of tricalcium phosphate. The specific preset index of the fat content is 22%, and the protein content in the slice processed cheese is 18%, so that the fat and protein content in the slice processed cheese meet the preset index.

The chip cheese product of comparative example 2 had a rough mouthfeel, had poor toughness, and was easily broken.

From this, it is clear that, in this example 1, potassium citrate is used as the emulsifying salt, and compared with comparative examples 1 and 2, the sodium content of the final cheese piece product can be better ensured to be lower than 200mg/100g, and meanwhile, the cheese piece has fine taste, good toughness and is not easy to break.

As shown in fig. 1, in a second aspect of the present application, there is provided a method for preparing a low sodium cheese piece, comprising the steps of:

s1, obtaining cheese raw materials in proportion, putting the cheese raw materials into a melting pot, starting a stirring cutter, stirring and crushing the cheese raw materials at 500rpm and 25 ℃ for 15min, and continuously crushing the cheese raw materials at 500rpm and 25 ℃ for 20min to mix the cheese raw materials to obtain a mixed material;

s2, carrying out melt emulsification on the mixed material according to preset primary melt emulsification conditions to obtain a molten material;

s3, sending the molten material into a UHT sterilizer, and performing sterilization treatment according to preset sterilization conditions to obtain a sterilized material;

s4, emulsifying the degerming material according to preset secondary emulsification conditions to obtain an emulsified material;

and S5, filling the emulsified materials according to preset filling conditions, and cooling and forming to obtain a low-sodium cheese chip finished product.

The preparation method of the low-sodium cheese slice provided by the application is better matched with the slice-shaped processed cheese equipment through reasonably optimizing the production process, so that the uniform and stable structure of the finished cheese slice is ensured, and the low-sodium requirement can be met.

Specifically, the cheese raw materials are obtained according to the proportion through S1, are put into a melting pot, are stirred for 15min and crushed at 500rpm and 25 ℃ by starting a stirring cutter, and are continuously crushed for 20min and mixed under the conditions of 500rpm and 25 ℃ to obtain the mixed material. Namely, 500-700g of low-salt cheddar cheese, 20-40g of skim milk powder, 30-50g of white granulated sugar, 5-20g of whey powder, 10-30g of emulsifying salt, 4-15g of lactic acid and 5-10g of tricalcium phosphate are obtained according to the proportion, and the balance of water are sequentially added into a melting pot for crushing and mixing. Specifically, the stirring knife is started, the cheese raw materials are firstly crushed for 15min at 500rpm and 25 ℃, and then the continuous stirring at 500rpm and 25 ℃ is kept after the crushing, so that the cheese raw materials are fully mixed, and a mixed material is obtained. Thereby controlling the cheese to have uniform quality and uniform color.

Further, through step S2, the mixed material is melt-emulsified according to preset primary melt-emulsification conditions, so as to obtain a molten material. As an alternative embodiment of the present application, optionally, in step S200, the primary melt emulsification conditions include: the melting temperature is 80-90 ℃, the melting stirring speed is 500-2000rpm, and the melting time is 3-5min. That is, after the mixed material is obtained, the primary melt emulsification is performed to obtain a molten material.

And further, sending the molten material into a UHT sterilizer through the step S3, and performing sterilization treatment according to preset sterilization conditions to obtain the sterilization material. Wherein, as an optional embodiment of the present application, optionally, in step S3, the sterilization condition includes: sterilizing temperature is 135-145 ℃, and sterilizing stirring speed is 200-300 rpm. The microbial content in the finished cheese is controlled by sterilizing the melted material to obtain the sterilized material, so that the microbial content meets the requirements.

And S4, emulsifying the degerming material according to preset secondary emulsification conditions to obtain an emulsified material. Wherein, as an alternative embodiment of the present application, optionally, in step S400, the secondary emulsification conditions include: the emulsifying temperature is 85-95 ℃, the emulsifying stirring speed is 200-300 rpm, and the emulsifying time is 3-5min. That is, after the cheese raw materials are mixed, melt-emulsified and sterilized in this order, a secondary emulsification treatment is performed. Because the application selects potassium citrate as emulsifying salt, the temperature of secondary emulsification is controlled between 85 ℃ and 95 ℃, and the stirring speed is adjusted to be 200rpm-300rpm, so that the secondary emulsification is carried out for 3-5min. Here, it should be specifically noted that by optimizing the conditions of the secondary emulsification, each raw material can be sufficiently emulsified, and a uniform and stable material state in the production process is ensured. Not only can the requirement of low sodium be realized, but also the texture of the finished cheese slices is stable and is not easy to break.

And S5, filling the emulsified material according to preset filling conditions, and cooling and forming to obtain a low-sodium cheese chip finished product. Wherein, as an optional embodiment of the present application, optionally, in step S5, the filling condition includes: the filling speed is 300 sheets/min, the filling temperature is 80-85 ℃, and the cooling forming temperature is 2-6 ℃. Specifically, the emulsified materials are poured into the transparent heat-sealing inner film from the filling opening, and after being cooled by the flowing cooling water interlayer, the cheese is rapidly cooled and molded into a sheet shape, so that the preparation of the low-sodium cheese slices is realized.

In summary, in this embodiment, after potassium citrate is selected as the emulsifying salt, the potassium citrate, low-salt cheddar cheese, skim milk powder, white granulated sugar, whey powder, lactic acid, tricalcium phosphate and water are put into a melting pot, stirred for 15min at 500rpm and 25 ℃ for pulverization, and kept for pulverization for 20min at 500rpm and 25 ℃ for mixing, so that the raw materials of all components are fully and uniformly mixed, the pulverized materials are subjected to primary melting and emulsification, and the materials after melting and emulsification are sterilized and secondarily emulsified, so that the quality guarantee period of the finished low-sodium cheese slices meets the requirements, and therefore, the materials are uniform and stable in state, the quality of the cheese products is good in composition and thin and uniform in slice thickness in the filling process.

In specific implementation, the process flow is as follows:

1. proportionally obtaining low-salt cheddar cheese, skim milk powder, white granulated sugar, whey powder, potassium citrate, lactic acid, tricalcium phosphate and water, putting into a melting pot, stirring at 500rpm and 25 ℃ for 15min, crushing, and continuously crushing at 500rpm and 25 ℃ for 20min for mixing;

2. carrying out primary melting emulsification on the crushed materials, wherein the primary melting emulsification condition is 80-90 ℃, and the stirring speed is 500-2000rpm for 3-5min;

3. feeding the melted and emulsified material into a UHT sterilizer for sterilization treatment, wherein the sterilization condition is 135-145 ℃, and the stirring speed is 500-2000rpm;

4. performing secondary emulsification treatment on the sterilized material, wherein the secondary emulsification condition is 85-95 ℃, the stirring speed is 200-300 rpm, and the time is 3-5min;

5. and (3) filling the emulsified materials, wherein the filling speed is 300 sheets/min, and the materials are synchronously filled, and are subjected to sheet-making, filling and forming equipment to 2-6 ℃ for forming, so that the low-sodium sheet cheese product is obtained.

The preparation method of the low-sodium cheese slice provided by the application can be better matched with slice-shaped processed cheese equipment in the manufacturing process by reasonably optimizing the production process. Based on the method that a certain content of potassium citrate is selected as emulsifying salt, the potassium citrate, low-salt cheddar cheese, skim milk powder, white granulated sugar, whey powder, lactic acid, tricalcium phosphate and water are put into a melting pot, stirred and crushed for 15min at 500rpm and 25 ℃, and kept for 20min to mix at 500rpm and 25 ℃, so that the raw materials of all components are fully and uniformly mixed, the crushed materials are subjected to primary melting emulsification, specifically, the melting emulsification condition is 80-90 ℃, the stirring speed is 500rpm-2000rpm, the time is 3-5min, the liquid in the raw materials can be better mixed by emulsification, the materials after melting emulsification are sterilized and secondarily emulsified, specifically, the sterilization temperature is 135-145 ℃, the sterilization stirring speed is 200rpm-300rpm, and the secondary emulsification condition is: the emulsifying temperature is 85-95 ℃, the emulsifying stirring speed is 200-300 rpm, and the emulsifying time is 3-5min, so that the quality guarantee period of the finished low-sodium cheese slices meets the requirements, and the purposes of uniform and stable material state, good texture and flakiness of the cheese products and consistent slice thickness in the filling process are realized.

Examples 2 and comparative examples 3-4 are provided further below.

Example 2

A method of preparing a low sodium cheese piece comprising: pulverizing cheddar cheese, weighing raw materials according to a formula, putting into a melting pot, and stirring at 500rpm and 25 ℃ for 15min by starting a stirring cutter; the temperature was kept at 25℃and stirred at 500rpm for 20 minutes. Mixing the raw materials according to the formula, starting a stirring cutter, stirring and emulsifying for 5min at 1000rpm and 80 ℃; sending into a UHT sterilizer, and sterilizing at 140 ℃ which is the set temperature; sterilizing, cooling to 85deg.C, and emulsifying in an emulsifying tank at the temperature for 5min. The flaky cheese has fine and smooth taste, compact structure and moderate softness.

Comparative example 3

A method of preparing a low sodium cheese piece comprising: pulverizing cheddar cheese, weighing raw materials according to a formula, putting into a melting pot, and stirring for 15min at 1000rpm and 25 ℃ by starting a stirring cutter; the temperature was kept at 25℃and stirred at 1000rpm for 20 minutes. Mixing the raw materials according to the formula, starting a stirring cutter, stirring and emulsifying for 5min at 1500rpm and 80 ℃; sending into a UHT sterilizer, and sterilizing at 140 ℃ which is the set temperature; sterilizing, cooling to 85deg.C, and emulsifying in an emulsifying tank at the temperature for 5min. The flaky cheese has fine taste, compact structure and hard taste.

Comparative example 4

A method of preparing a low sodium cheese piece comprising: pulverizing cheddar cheese, weighing raw materials according to a formula, putting into a melting pot, and stirring at 1500rpm and 25 ℃ for 15min by starting a stirring cutter; the temperature was kept at 25℃and stirred at 1500rpm for 20 minutes. Mixing the raw materials according to the formula, starting a stirring cutter, stirring and emulsifying for 5min at 2000rpm and 80 ℃; sending into a UHT sterilizer, and sterilizing at 140 ℃ which is the set temperature; sterilizing, cooling to 85deg.C, and emulsifying in an emulsifying tank at the temperature for 5min. The flaky cheese has finer taste, compact structure and harder state.

Comparative example 5

A method of preparing a low sodium cheese piece comprising: pulverizing cheddar cheese, weighing raw materials according to a formula, putting into a melting pot, and stirring at 2000rpm and 25 ℃ for 15min by starting a stirring cutter; the temperature was kept at 25℃and stirred at 2000rpm for 20 minutes. Mixing the raw materials according to the formula, starting a stirring cutter, stirring and emulsifying for 5min at 2000rpm and 80 ℃; sending into a UHT sterilizer, and sterilizing at 140 ℃ which is the set temperature; sterilizing, cooling to 85deg.C, and emulsifying in an emulsifying tank at the temperature for 5min. The cheese flakes have a rough taste, a compact structure and a hard state.

The preparation method comprises the steps of stirring raw materials at 500rpm and 25 ℃ for 15min, crushing and mixing at 500rpm and 25 ℃ for 20min, ensuring that the raw materials of all components are fully and uniformly mixed, carrying out primary melting emulsification on the crushed materials, sterilizing and secondary emulsification on the melted and emulsified materials, and enabling the quality guarantee period of the finished low-sodium cheese slices to meet the requirements, so that the uniform and stable material state, good texture and uniformity of cheese products and thin and thick slices in the filling process are realized.

The foregoing description of embodiments of the application has been presented for purposes of illustration and description, and is not intended to be exhaustive or limited to the embodiments disclosed. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the various embodiments described. The terminology used herein was chosen in order to best explain the principles of the embodiments, the practical application, or the improvement of technology in the marketplace, or to enable others of ordinary skill in the art to understand the embodiments disclosed herein.

Claims (8)

1. A low sodium cheese piece, characterized in that per 1kg of the low sodium cheese piece, it comprises:

500-700g of low-salt cheddar cheese, 20-40g of skim milk powder, 30-50g of white granulated sugar, 5-20g of whey powder, 10-30g of emulsifying salt, 4-15g of lactic acid, 5-10g of tricalcium phosphate and the balance of water;

wherein the emulsifying salt is potassium citrate.

2. The low sodium cheese chip of claim 1, wherein the protein content of the low sodium cheese chip is 17% -23% and the fat content is 20% -26%.

3. The low sodium cheese piece of claim 2, wherein per 1kg of the low sodium cheese piece, comprising:

700g of low-salt cheddar cheese, 20g of skim milk powder, 30g of white granulated sugar, 5g of whey powder, 30g of potassium citrate, 4g of lactic acid, 5g of tricalcium phosphate and the balance of water.

4. A method of preparing a low sodium cheese piece according to any of claims 1-3, comprising the steps of:

s1, obtaining cheese raw materials in proportion, putting the cheese raw materials into a melting pot, starting a stirring cutter, stirring and crushing the cheese raw materials at 500rpm and 25 ℃ for 15min, and continuously crushing the cheese raw materials at 500rpm and 25 ℃ for 20min to mix the cheese raw materials to obtain a mixed material;

s2, carrying out melt emulsification on the mixed material according to preset primary melt emulsification conditions to obtain a molten material;

s3, sending the molten material into a UHT sterilizer, and performing sterilization treatment according to preset sterilization conditions to obtain a sterilized material;

s4, emulsifying the degerming material according to preset secondary emulsification conditions to obtain an emulsified material;

and S5, filling the emulsified materials according to preset filling conditions, and cooling and forming to obtain a low-sodium cheese chip finished product.

5. The method according to claim 4, wherein in step S2, the primary melt emulsification conditions include:

the melting temperature is 80-90 ℃, the melting stirring speed is 500-2000rpm, and the melting time is 3-5min.

6. The method according to claim 4, wherein in step S3, the sterilization conditions include:

sterilizing temperature is 135-145 ℃, and sterilizing stirring speed is 200-300 rpm.

7. The method according to claim 4, wherein in step S4, the secondary emulsification conditions include:

the emulsifying temperature is 85-95 ℃, the emulsifying stirring speed is 200-300 rpm, and the emulsifying time is 3-5min.

8. The method according to claim 4, wherein in step S5, the filling conditions include:

the filling speed is 300 sheets/min, the filling temperature is 80-85 ℃, and the cooling forming temperature is 2-6 ℃.