Cheese sauce and preparation method thereof

Abstract

The invention discloses a cheese sauce and a preparation method thereof. The preparation method of the cheese sauce comprises the following steps: mixing the raw materials of the cheese sauce, adjusting the pH to 5.0-5.6, heat treating, sterilizing, and homogenizing; wherein the raw materials of the cheese sauce include the following components by mass percentage: cream cheese 40%-53%, quark cheese 30%-42%, emulsifying salt 0.1%-3%, stabilizer 0.1%-1.5%, sweetener 3%-12% and milk, and the sum of all component contents is 100%; the homogenization pressure is 18-22MPa. The cheese sauce prepared by the present invention with specific raw materials and specific preparation methods has the advantages of high nutritional value, good tissue state, moderate sweetness and sourness, and high stability.

Description

Technical Field

[0001] The invention relates to a cheese sauce and a preparation method thereof. Background Art

[0002] Cheese, also known as cottage cheese, is a fermented milk product. It basically eliminates a large amount of water in milk and retains its essence with extremely high nutritional value. Each kilogram of cheese products is rich in nutrients such as protein, calcium, fat and trace elements. At present, cheese is no longer a treasure buried in Western countries. The production of domestic cheese products has increased rapidly, exceeding 20% ​​per year, but its per capita consumption is still less than 100g. The reason may be that its taste is relatively strong and mostly salty, which is not suitable for the eating habits of domestic consumers. Taking most imported cheeses as an example, such as cheddar cheese and Gouda cheese, most consumers in Western countries choose to eat them with meals or alcohol, and the sodium content is high, which is not suitable for children.

[0003] Domestic consumers mostly like to eat sauce products with meals. Most products are salty and spicy, or sweet and spicy, and there are fewer cheese sauces. Most of the cheese sauces currently on the market use imported cheeses as the main ingredients, with a salty taste and a strong smell, or the amount of natural cheese added is low, which cannot meet the daily nutritional needs of consumers. In contrast, sweet and sour cheese sauces have a mild taste and are more suitable for eating with meals and snacks, but they still have a low cheese ratio.

[0004] Therefore, it is urgent to develop a highly nutritious, sweet and sour cheese sauce to meet the dietary habits of domestic consumers and to satisfy their demand for focusing on its nutritional content. Summary of the invention

[0005] In order to solve the above problems in the prior art, the present invention provides a cheese sauce and a preparation method thereof. The cheese sauce prepared by the preparation method of the present invention fills the gap in the domestic market of high-nutrition sweet cheese sauce, breaks the limitation that sauce foods cannot provide high nutrition, has a delicate texture, good fluidity, moderate sourness and sweetness, and good shelf life stability.

[0006] In order to achieve the above purpose, the present invention adopts the following technical solutions:

[0007] The first aspect of the present invention provides a method for preparing cheese sauce, which comprises the following steps: mixing the raw materials of the cheese sauce, adjusting the pH to 5.0-5.6, heat treating, sterilizing, and homogenizing to obtain the cheese sauce; wherein:

[0008] The raw materials of the cheese sauce include the following components in percentage by mass: 40%-53% cream cheese, 30%-42% quark cheese, 0.1%-3% emulsifying salt, 0.1%-1.5% stabilizer, 3%-12% sweetener and milk, and the sum of all the components is 100%;

[0009] The homogenization pressure is 18-22 MPa.

[0010] In the present invention, the content of the cream cheese is preferably 45%-53%, such as 48%, 50% or 51%.

[0011] In the present invention, the cream cheese is unripened cheese, preferably fresh soft unripened cheese. The cream cheese generally refers to a dairy product prepared by conventional techniques in the art, using cream or a mixture of cream and milk as the main raw material, and adding conventional natural stabilizers and flavoring agents in the art.

[0012] Wherein, in terms of mass percentage, the moisture content of the cream cheese is preferably 47%-52%, the fat content is preferably above 34%, the protein content is preferably 8%-8.5%, the seasoning content is preferably 0.5%-1.2%, and the natural stabilizer content is preferably 0.5-3%.

[0013] Wherein, the natural stabilizer in the cream cheese is preferably gelatin and / or locust bean gum, which can further reduce the water separation rate of the cheese sauce to a certain extent; and the flavoring agent in the cream cheese is preferably edible salt.

[0014] In the present invention, the content of quark cheese is preferably 35%-42%, such as 37%, 38% or 40%.

[0015] In the present invention, the quark cheese is unripened cheese. The quark cheese generally refers to a fermented curd cheese prepared by conventional techniques in the art, using skim milk as a raw material, sterilizing, cooling, and then adding rennet and mesophilic bacteria in a fermentation tank for fermentation.

[0016] The added amount (mass percentage) of rennet is less than 0.001%; ​​the added amount (mass percentage) of bacteria is 1%.

[0017] Wherein, in terms of mass percentage, the non-fat milk solid content of the quark cheese is preferably 14%-24%, the protein content is preferably 8-15%, and the fat content is preferably 0-2%, which can improve its nutritional value while further reducing the water separation of the cheese sauce. The non-fat milk solids are the general term for substances other than fat and water.

[0018] In the present invention, the quark cheese used can be the quark cheese prepared by the preparation method in the specific embodiment of the present invention or the commercially available quark cheese.

[0019] In the present invention, the mass ratio of the cream cheese to the quark cheese may be (1-2):1, preferably (1.1-1.5):1, such as 1.2:1, 1.3:1 or 1.4:1.

[0020] Preferably, the total content of the cream cheese and the quark cheese is 80%-90%, for example 88%.

[0021] In the present invention, the content of the emulsifying salt is preferably 1%-3%, for example 1.2%, 1.5%, 1.8%, 2% or 2.5%.

[0022] In the present invention, the emulsifying salt may include citrate and / or phosphate.

[0023] Wherein, the citrate may include sodium citrate and / or potassium citrate.

[0024] The phosphate may include one or more of sodium hexametaphosphate, potassium hexametaphosphate, sodium pyrophosphate, potassium pyrophosphate, disodium hydrogen phosphate and dipotassium hydrogen phosphate.

[0025] In some embodiments, the emulsifying salt is citrate.

[0026] In some embodiments, the emulsifying salt is citrate and phosphate in a mass ratio of (1.5-2):1.

[0027] In the present invention, the main functions of the emulsifying salt are to improve the chelation of calcium, increase the emulsifying ability of casein, adjust the pH value and play a buffering role. During the melting and stirring process, fat, protein and water can be formed into a uniform and stable mixture, which has the function of stabilizing the emulsified structure. The type, proportion, addition amount, etc. of the emulsifying salt will affect the organizational state and quality of the final product.

[0028] In the present invention, the content of the stabilizer is preferably 0.3%-1%, such as 0.45%, 0.6% or 0.7%.

[0029] In the present invention, the stabilizer may include one or more of locust bean gum, pectin, gelatin, xanthan gum, hydroxypropyl distarch phosphate and acetylated distarch adipate.

[0030] In some embodiments, the stabilizer is locust bean gum.

[0031] In some embodiments, the stabilizers are locust bean gum and gelatin.

[0032] In some embodiments, the stabilizers are locust bean gum and xanthan gum.

[0033] In some embodiments, the stabilizers are locust bean gum, gelatin, and xanthan gum.

[0034] In some embodiments, the total content of the cream cheese and quark cheese is 80%-90%, the content of the emulsifying salt is 1%-3%, and the content of the stabilizer is 0.3%-1%.

[0035] In the present invention, the stabilizer can improve the physical properties of the cheese sauce and increase the viscosity, giving it a sticky and palatable taste, and can also stabilize its tissue state.

[0036] In the present invention, the content of the sweetener is preferably 5-10%, such as 6%, 7.5%, 8% or 9%.

[0037] In the present invention, the sweetener may be conventional in the art, and preferably includes one or more of white sugar, crystalline fructose, fructose, trehalose, erythritol, xylitol and mogroside.

[0038] In the present invention, the raw materials of the cheese sauce may further include a nutrition enhancer.

[0039] The content of the nutritional enhancer may be 0.5%-2%, preferably 0.8%-1.5%, for example 1%.

[0040] The nutritional enhancer may be conventional in the art, preferably selected from one or more of tricalcium phosphate, calcium carbonate and milk mineral salt, such as tricalcium phosphate.

[0041] In some embodiments, the raw materials of the cheese sauce include the following components in mass percentage: 45%-53% cream cheese, 35%-42% quark cheese, 1%-3% emulsifying salt, 0.3%-1% stabilizer, 5%-10% sweetener and milk, and the sum of the contents of all components is 100%; wherein the total content of the cream cheese and quark cheese is 80%-90%; and the emulsifying salt is citrate.

[0042] In some embodiments, the raw materials of the cheese sauce include the following components in mass percentage: 45%-53% cream cheese, 35%-42% quark cheese, 1%-3% emulsifying salt, 0.3%-1% stabilizer, 5%-10% sweetener and milk, and the sum of the contents of all components is 100%; wherein the total content of the cream cheese and quark cheese is 80%-90%; the emulsifying salt is citrate and phosphate in a mass ratio of (1.5-2):1.

[0043] In some embodiments, the raw materials of the cheese sauce include the following components in mass percentage: 45%-53% cream cheese, 35%-42% quark cheese, 1%-3% emulsifying salt, 0.3%-1% stabilizer, 5%-10% sweetener, 0.8%-1.5% nutritional enhancer and milk, and the sum of the contents of all components is 100%; wherein the total content of the cream cheese and quark cheese is 80%-90%; and the emulsifying salt is citrate.

[0044] In some embodiments, the raw materials of the cheese sauce include the following components in mass percentage: 45%-53% cream cheese, 35%-42% quark cheese, 1%-3% emulsifying salt, 0.3%-1% stabilizer, 5%-10% sweetener, 0.8%-1.5% nutritional enhancer and milk, and the sum of the contents of all components is 100%; wherein the total content of the cream cheese and quark cheese is 80%-90%; the emulsifying salt is citrate and phosphate in a mass ratio of (1.5-2):1.

[0045] In the present invention, the shearing speed of the mixing may be 700-1000 rpm, for example 800 rpm.

[0046] In the present invention, the shear temperature of the mixing may be 45-55°C, such as 50°C.

[0047] In the present invention, the mixing time may be 4-6 minutes, for example 5 minutes.

[0048] In the present invention, the pH is, for example, 5.0, 5.2, 5.4 or 5.6.

[0049] In the present invention, the pH can be adjusted by a conventional acidity regulator in the art, and the acidity regulator is preferably selected from citric acid and / or lactic acid, such as lactic acid.

[0050] In the present invention, the process of adjusting pH is preferably carried out under the condition of heat preservation and stirring.

[0051] In the present invention, the heat treatment process may include heating and stirring.

[0052] The temperature of the heating and stirring may be 85-95°C, for example 90°C.

[0053] Wherein, the shear speed of the heating and stirring can be 900-1200 rpm, for example, 1000 rpm.

[0054] The time for heating and stirring may be 5-15 min, for example 10 min.

[0055] In the present invention, the sterilization operation may be conventional in the art, preferably UHT sterilization (Ultra-high temperature instantaneous sterilization).

[0056] In the present invention, the sterilization temperature may be 135-145°C, for example 140°C.

[0057] In the present invention, the sterilization time may be 4-10 seconds, for example 5 seconds.

[0058] In the present invention, the homogenization pressure is preferably 20 MPa.

[0059] The second aspect of the present invention provides a cheese sauce prepared by the method for preparing cheese sauce as described above.

[0060] On the basis of being in accordance with the common sense in the art, the above-mentioned preferred conditions can be arbitrarily combined to obtain the preferred embodiments of the present invention.

[0061] The reagents and raw materials used in the present invention are commercially available.

[0062] The positive and progressive effects of the present invention are:

[0063] The cheese sauce of the present invention is prepared by using cream cheese and quark cheese, two kinds of unripened cheese, as main raw materials, in combination with other raw materials such as emulsifying salt, stabilizer and sweetener, under specific raw material dosage and by a specific preparation process; the obtained cheese sauce has the following characteristics:

[0064] (1) High cheese content and high nutritional value;

[0065] (2) It has a fine texture, rich milk flavor, moderate sweetness and sourness, and a delicate taste, which is more in line with the eating habits of domestic consumers;

[0066] (3) High stability, water and oil are not easy to precipitate, the shelf life is stable, and the water precipitation rate is still less than 4% after being placed at 30°C for 6 months;

[0067] (4) The raw materials are easily available, the process is simple, the preparation process is stable, the production process can be effectively controlled, and it is suitable for production. DETAILED DESCRIPTION

[0068] The present invention is further described below by way of examples, but the present invention is not limited to the scope of the examples. The experimental methods in the following examples without specifying specific conditions are carried out according to conventional methods and conditions, or selected according to the product specifications.

[0069] Unless otherwise specified, the cream cheese used in Examples 1-5, Comparative Examples 1-3 and Comparative Example 7 is commercially available Fonterra natural cream cheese.

[0070] Unless otherwise specified, the quark cheeses used in Examples 1-5, Comparative Example 2 and Comparative Example 7 are all quark cheeses prepared by the following preparation method; wherein the milk used as the raw material for preparing the quark cheese is all commercially available raw cow's milk.

[0071] The mature cheese used in Comparative Example 3 was commercially available Fonterra mature Gouda cheese.

[0072] Preparation of Quark Cheese

[0073] After the milk is purified by the milk purification equipment, it is preheated to 50-65℃. The preheated milk is separated into cream and skim milk by a separator (skim milk: fat content <0.1%, protein content 3%-4%; cream: protein content ≤5%, fat content ≥38%). The separated skim milk is heated to 60-70℃ and degassed at a pressure of -0.4 to -0.7bar. After degassed, the material is homogenized at a pressure of 200-250bar and a temperature of 60-70℃. The homogenized material is sterilized at a temperature of 75-80℃ for 10-30s and then cooled to 2-10℃. The cooled skim milk material is concentrated by membrane (nanofiltration and ultrafiltration) to improve its physical and chemical indicators into concentrated milk (protein content 10%-14%, fat content less than 0.5%).

[0074] After preheating the concentrated milk at 60-70°C, degassing is performed at 60-70°C and vacuum degree -0.5±0.5bar. The degassed material is homogenized at a pressure of 200-250bar and a temperature of 60-70°C. The homogenized material is sterilized at 90-95°C and maintained online for 250-350s. The sterilized material is cooled to 30-45°C and enters the fermentation tank; when the cooled material enters the fermentation tank, the strain and rennet are added to the material. The strain is preferably Lactococcus lactis subsp. lactis, Lactococcus cremoris, and Streptococcus salivarius thermophilus subsp., and the addition amount is 100-300U / t. Rennet needs to be weighed in advance at 0.0001-0.001g and dissolved in a sterile environment with 50-100g sterile water (temperature needs to be <50°C) before adding online. After all the materials have entered the fermentation tank, stir for 10-15 minutes until the materials are fully mixed. Let the materials stand at 30-45℃ for about 4-15 hours to keep warm and ferment. The pH value at the end of fermentation is 4.6-5.4. Example 1

[0075] According to the raw materials and amounts in Table 1, cheese sauce 1 was prepared according to the following steps:

[0076] (1) Quark cheese, cream cheese, emulsifying salt, sweetener, stabilizer, nutritional enhancer and milk are stirred and mixed at a shear speed of 800 rpm, a shear temperature of 50° C., and a stirring and mixing time of 5 min;

[0077] (2) adding lactic acid to the material obtained in step (1) to adjust the acidity, and stirring the mixture at a temperature of 50° C.; adjusting the pH of the material to 5.4;

[0078] (3) heating the material obtained in step (2) to 90° C., with a shear speed of 1000 rpm and a stirring and mixing time of 10 min;

[0079] (4) The material obtained in step (3) is sterilized at 140°C for 5 seconds, homogenized at 20 MPa after sterilization, filled, cooled at room temperature, and then stored in a refrigerator at 2-8°C.

[0080] Table 1. Ingredients and dosage of cheese sauce 1

[0081] Example 2

[0082] According to the raw materials and amounts in Table 2, cheese sauce 2 was prepared according to the following steps:

[0083] (1) Quark cheese, cream cheese, emulsifying salt, sweetener, stabilizer, nutritional enhancer and milk are stirred and mixed at a shear speed of 1000 rpm, a shear temperature of 55° C., and a stirring and mixing time of 5 min;

[0084] (2) adding citric acid to the material obtained in step (1) to adjust the acidity, and stirring at a temperature of 55° C.; adjusting the pH of the material to 5.0;

[0085] (3) heating the material obtained in step (2) to 90° C., with a shear speed of 1000 rpm and a stirring and mixing time of 10 min;

[0086] (4) The material obtained in step (3) is sterilized at 140°C for 5 seconds, homogenized at 20 MPa after sterilization, filled, cooled at room temperature, and then stored in a refrigerator at 2-8°C.

[0087] Table 2. Ingredients and dosage of cheese sauce 2

[0088] Example 3

[0089] According to the raw materials and amounts in Table 3, cheese sauce 3 was prepared according to the following steps:

[0090] (1) Quark cheese, cream cheese, emulsifying salt, sweetener, stabilizer, nutritional enhancer and milk are stirred and mixed at a shear speed of 800 rpm, a shear temperature of 50° C., and a stirring and mixing time of 5 min;

[0091] (2) adding lactic acid to the material obtained in step (1) to adjust the acidity, and stirring the mixture at a temperature of 50° C.; adjusting the pH of the material to 5.2;

[0092] (3) heating the material obtained in step (2) to 90° C., with a shear speed of 1000 rpm and a stirring and mixing time of 15 min;

[0093] (4) The material obtained in step (3) is sterilized at 140°C for 5 seconds, homogenized at 20 MPa after sterilization, filled, cooled at room temperature, and then stored in a refrigerator at 2-8°C.

[0094] Table 3. Raw materials and dosage of cheese sauce 3

[0095] Example 4

[0096] According to the raw materials and amounts in Table 4, cheese sauce 4 was prepared according to the following steps:

[0097] (1) Quark cheese, cream cheese, emulsifying salt, sweetener, stabilizer, nutritional enhancer and milk are stirred and mixed at a shear speed of 1000 rpm, a shear temperature of 50° C., and a stirring and mixing time of 5 min;

[0098] (2) adding lactic acid to the material obtained in step (1) to adjust the acidity, and stirring the mixture at a temperature of 50° C.; adjusting the pH of the material to 5.6;

[0099] (3) heating the material obtained in step (2) to 90° C., with a shear speed of 1000 rpm and a stirring and mixing time of 10 min;

[0100] (4) The material obtained in step (3) is sterilized at 140°C for 5 seconds, homogenized at 20 MPa after sterilization, filled, cooled at room temperature, and then stored in a refrigerator at 2-8°C.

[0101] Table 4. Raw materials and dosage of cheese sauce 4

[0102]

[0103] Example 5

[0104] According to the raw materials and amounts in Table 5, cheese sauce 5 was prepared according to the following steps:

[0105] (1) Quark cheese, cream cheese, emulsifying salt, sweetener, stabilizer, nutritional enhancer and milk are mixed at a shear speed of 800 rpm, a shear temperature of 50° C., and a stirring mixing time of 5 min;

[0106] (2) adding lactic acid to the material obtained in step (1) to adjust the acidity, and stirring the mixture at a temperature of 50° C.; adjusting the pH of the material to 5.2;

[0107] (3) heating the material obtained in step (2) to 90° C., with a shear speed of 1000 rpm and a stirring and mixing time of 10 min;

[0108] (4) The material obtained in step (3) is sterilized at 140°C for 5 seconds, homogenized at 20 MPa after sterilization, filled, cooled at room temperature, and then stored in a refrigerator at 2-8°C.

[0109] Table 5. Raw materials and dosage of cheese sauce 5

[0110]

[0111] Comparative Example 1

[0112] The 37% quark cheese in Example 1 was replaced with cream cheese, and the rest was the same as in Example 1.

[0113] Comparative Example 2

[0114] The preparation was carried out according to the raw materials and amounts in Example 1, except that the homogenization pressure in step (4) was changed to 15 MPa, and the rest was the same as in Example 1.

[0115] Comparative Example 3

[0116] The 37% quark cheese in Example 1 was replaced with mature cheese, and the rest was the same as in Example 1.

[0117] Comparative Examples 4-6

[0118] They are all other brands of cheese sauces sold on the market, namely, Meiji Lando Cheddar Cheese Sauce, Bel-French Cheese Sauce, and Baileys Creamy Flavored Cheese Sauce.

[0119] Comparative Example 7

[0120] The preparation was carried out according to the raw materials and amounts in Example 1, wherein the amount of cream cheese added was 38%, the amount of quark cheese added was 50%, and the rest was the same as in Example 1.

[0121] Effect Example 1

[0122] The protein content of the cheese sauces prepared in Examples 1-5 of the present invention was determined by the Kjeldahl method, and a water separation test was performed in the following steps. Comparative Examples 1-7 were used as a control group and tested and analyzed at the same time.

[0123] The water separation test method used is: take an empty container with a weight of Wp, cover the container with a 200-300 mesh sieve, and weigh a sample with a mass of W1 on the sieve, place it at a certain temperature for a period of time, take out the container and weigh it, the mass is W2, and calculate the water separation rate according to the following formula.

[0124] Water separation rate (%) = [(W2-Wp) / W1] × 100%

[0125] The specific conditions of this effect embodiment are: using a 200 mesh sieve, W1=50g, and placing it in a 30°C constant temperature box for 10 days and 6 months.

[0126] The test results are shown in Table 6.

[0127] Table 6. Determination of water separation rate of cheese sauce

[0128]

[0129] It can be seen from Table 6 that compared with the control group, the cheese sauce prepared in the embodiment of the present invention has a higher protein content and a lower water separation rate, that is, the cheese sauce prepared by the method described in the present invention has better water retention, is more stable during the shelf life, and can provide more nutrition.

[0130] Effect Example 2

[0131] Sensory evaluation was performed on the cheese sauces prepared in Examples 1-5 and Comparative Examples 1-7 of the present invention and Comparative Examples 3-5 of other brands of cheese sauces sold on the market. The sensory evaluation was completed by 20 trained assessors. Scoring method: The scoring method is a method of evaluating the characteristics and preference types of samples in the form of numerical scores according to a pre-set evaluation benchmark, and finally calculating the average value to convert it into a sample score to determine the quality of the sample. The scoring rules are shown in Table 7. The evaluation items include: appearance, flavor, tissue state, extrudability and overall acceptance. The sensory evaluation results are shown in Table 8.

[0132] The observation condition of the particles is to take 1g of cheese sauce and spread it on the transparent glass surface for observation.

[0133] Furthermore, the fluidity (viscosity) test of the cheese sauces of Examples 1-5 and Comparative Examples 1 and 3-6 was conducted by the Bostwick method. The specific method is as follows: Place a clean and dry consistency meter in a horizontal position, and adjust the horizontal screw to center the bubble. Close and tighten the valve of the volumetric dish. Weigh the sample to fill the volumetric dish (note that the sample test is conducted at 20°C ± 1°C), and use a scraper to flatten the top, and record the sample temperature. Press the valve button to open the valve to allow the sample to flow down, and start timing at the same time. Read the reading of the sample flowing on the scale plate after 30 seconds, which is the consistency value. Accurate to 0.1 cm. The results are shown in Table 9.

[0134] Table 7. Sensory scoring rules for cheese sauce

[0135]

[0136] Table 8. Sensory evaluation results of cheese sauce

[0137]

[0138] Table 9. Viscosity test results of cheese sauce

[0139]

[0140] As can be seen from Table 8, the cheese sauce of the embodiment of the present invention is better than that of the comparative example in various indicators, and is more in line with the needs of consumers in terms of flavor and taste.

[0141] It can be seen from Table 9 that the viscosity of the cheese sauce in the embodiments of the present invention is higher than that in the comparative example, which further indicates that the cheese sauce can have better smoothness during extrusion, that is, it is not easy to break during extrusion and has better extrudability.

Claims

1. A method for preparing cheese sauce, characterized in that: It includes the following steps: The raw materials of cheese sauce are mixed, the pH is adjusted to 5.0-5.6, heat-treated, sterilized, and homogenized to obtain the cheese sauce; wherein, The raw materials of the cheese sauce are the following components in percentage by mass: 40%-53% cream cheese, 30%-42% quark cheese, 0.1%-3% emulsifying salt, 0.1%-1.5% stabilizer, 3%-12% sweetener, 0.5%-2% nutritional enhancer and milk, and the sum of all the components is 100%; The homogenization pressure is 18-22MPa; The mass ratio of the cream cheese to the quark cheese is (1-2):1; the total content of the cream cheese and the quark cheese is 80%-90%.

2. The method for preparing cheese sauce according to claim 1, characterized in that: The content of the cream cheese is 45%-53%; and / or, the quark cheese content is 35%-42%; And / or, the mass ratio of the cream cheese to the quark cheese is (1.1-1.5):

1.

3. The method for preparing cheese sauce according to claim 2, characterized in that: The content of the cream cheese is 48%, 50% or 51%; and / or, the quark cheese content is 37%, 38% or 40%; And / or, the mass ratio of the cream cheese to the quark cheese is 1.2:1, 1.3:1 or 1.4:

1.

4. The method for preparing cheese sauce according to claim 1, characterized in that: The total content of the cream cheese and the quark cheese is 88%.

5. The method for preparing cheese sauce according to claim 1, characterized in that: The content of the emulsifying salt is 1%-3%; And / or, the emulsifying salt comprises citrate and / or phosphate.

6. The method for preparing cheese sauce according to claim 5, characterized in that: The content of the emulsifying salt is 1.2%, 1.5%, 1.8%, 2% or 2.5%.

7. The method for preparing cheese sauce according to claim 5, characterized in that: The citrate includes sodium citrate and / or potassium citrate; And / or, the phosphate includes one or more of sodium hexametaphosphate, potassium hexametaphosphate, sodium pyrophosphate, potassium pyrophosphate, disodium hydrogen phosphate and dipotassium hydrogen phosphate.

8. The method for preparing cheese sauce according to claim 5, characterized in that: The emulsifying salt is citrate.

9. The method for preparing cheese sauce according to claim 5, characterized in that: The emulsifying salt is citrate and phosphate in a mass ratio of (1.5-2):

1.

10. The method for preparing cheese sauce according to claim 1, characterized in that: The content of the stabilizer is 0.3%-1%; And / or, the stabilizer includes one or more of locust bean gum, pectin, gelatin, xanthan gum, hydroxypropyl distarch phosphate and acetylated distarch adipate.

11. The method for preparing cheese sauce according to claim 10, characterized in that: The content of the stabilizer is 0.45%, 0.6% or 0.7%.

12. The method for preparing cheese sauce according to claim 10, characterized in that: The stabilizer is locust bean gum; Alternatively, the stabilizer is locust bean gum and gelatin; Alternatively, the stabilizer is locust bean gum and xanthan gum; Alternatively, the stabilizer is locust bean gum, gelatin and xanthan gum.

13. The method for preparing cheese sauce according to claim 1, characterized in that: The content of the sweetener is 5-10%; And / or, the sweetener includes one or more of white sugar, fructose, trehalose, erythritol, xylitol and mogroside; And / or, the content of the nutritional enhancer is 0.8%-1.5%.

14. The method for preparing cheese sauce according to claim 13, characterized in that: The content of the sweetener is 6%, 7.5%, 8% or 9%; And / or, the content of the nutritional enhancer is 1%.

15. The method for preparing cheese sauce according to claim 1, characterized in that: The nutritional enhancer is selected from one or more of tricalcium phosphate, calcium carbonate and milk mineral salt.

16. The method for preparing cheese sauce according to claim 15, characterized in that: The nutritional enhancer is selected from tricalcium phosphate.

17. The method for preparing cheese sauce according to claim 1, characterized in that: The shear speed of the mixing is 700-1000rpm; And / or, the shear temperature of the mixing is 45-55°C; And / or, the mixing time is 4-6 minutes.

18. The method for preparing cheese sauce according to claim 17, characterized in that: The shear speed of the mixing is 800 rpm; And / or, the shear temperature of the mixing is 50°C; And / or, the mixing time is 5 minutes.

19. The method for preparing cheese sauce according to claim 1, characterized in that: The pH is 5.0, 5.2, 5.4 or 5.6; And / or, the pH is adjusted by using an acidity regulator; And / or, the process of adjusting pH is carried out under the condition of heat preservation and stirring.

20. The method for preparing cheese sauce according to claim 19, characterized in that: The acidity regulator is selected from citric acid and / or lactic acid.

21. The method for preparing cheese sauce according to claim 20, characterized in that: The acidity regulator is selected from lactic acid.

22. The method for preparing cheese sauce according to claim 1, characterized in that: The heat treatment process includes heating and stirring.

23. The method for preparing cheese sauce according to claim 22, characterized in that: The temperature of the heating and stirring is 85-95°C; And / or, the shear speed of the heating and stirring is 900-1200 rpm; And / or, the heating and stirring time is 5-15 min.

24. The method for preparing cheese sauce according to claim 23, characterized in that: The temperature of the heating and stirring is 90°C; And / or, the shear speed of the heating and stirring is 1000 rpm; And / or, the heating and stirring time is 10 minutes.

25. The method for preparing cheese sauce according to claim 1, characterized in that: The sterilization is UHT sterilization; And / or, the sterilization temperature is 135-145°C; And / or, the sterilization time is 4-10s; And / or, the homogenization pressure is 20 MPa.

26. The method for preparing cheese sauce according to claim 25, characterized in that: The sterilization temperature is 140°C; And / or, the sterilization time is 5s.

27. A cheese sauce prepared by the method for preparing a cheese sauce according to any one of claims 1 to 26.

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