Low-sodium processed cheese and preparation method thereof

Abstract

The preparation method comprises the following steps: S1, crushing natural cheese, weighing milk powder, emulsifying salt, an emulsifying salt substitute, a stabilizer, butter, white granulated sugar and water, fully mixing, and stirring for the first time; s2, raising the temperature, and stirring for the second time; s3, continuously heating the feed liquid, and stirring for the third time; and S4, quickly pouring into a mold, and refrigerating and forming at the temperature of 4 DEG C or below, so as to obtain the low-sodium processed cheese. Compared with the existing processed cheese normally added with the sodium-based emulsifying salt, the low-sodium processed cheese provided by the invention has the advantage of low sodium salt content, is healthier, can improve the texture characteristics of the low-sodium processed cheese, is beneficial to change the negative image of high sodium content of the processed cheese, and enhances the market competitiveness.

Description

Technical Field

[0001] The invention belongs to the technical field of dairy product processing, and in particular relates to a low-sodium processed cheese and a preparation method thereof. Background Art

[0002] Cheese is rich in nutritional value and is known as "milk gold". It can be divided into original cheese and processed cheese according to the added raw materials and processing technology. Among them, processed cheese can add various ingredients during the processing to reduce the fermented taste of original cheese, so it is more acceptable than original cheese. In addition, processed cheese has the advantages of rich nutrition and long shelf life. Therefore, processed cheese occupies the main market of the dairy industry in my country. However, the sodium content of processed cheese is as high as 1500mg / 100g, which may cause dietary sodium intake to exceed the daily recommended amount for adults (5g / d). As consumers age, consuming excessive sodium salt will increase the risk of chronic non-communicable diseases. Therefore, the development of low-sodium processed cheese has become a development trend in the dairy industry.

[0003] Emulsifying salt is an important component in the production process of processed cheese. It has the functions of chelating calcium, adjusting pH, and emulsifying fat. It mainly improves the emulsifying properties of casein by replacing the calcium phosphate complex in the insoluble calcium phosphate-paracaseinate network, so that the processed cheese forms a uniform emulsified system. Therefore, emulsifying salt is indispensable in the processing of processed cheese. At present, the most common emulsifying salts used in the production of processed cheese are sodium citrate and sodium phosphate. Under normal circumstances, the amount of emulsifying salt added is 1.5% to 3%. Directly reducing emulsifying salt in processed cheese will lead to incomplete emulsification of the system, resulting in the production of bad flavor and texture. Therefore, emulsifying salt substitutes such as potassium-based emulsifying salts, hydrocolloids (low methoxy pectin, locust bean gum and carrageenan) are usually selected to reduce the sodium content in cheese. Although potassium-based emulsifying salts can replace calcium ions in original cheese, the functions and sensory properties of the processed cheese produced by them are not as good as those produced by sodium ions, and the addition of hydrophilic colloids will reduce the pH value and ductility of processed cheese. Therefore, the emulsified salt substitutes studied in the prior art have certain defects. Summary of the invention

[0004] Based on the problem that processed cheese in the prior art needs to add a large amount of sodium salt for emulsification, and frequent intake of "high sodium" cheese can cause various diseases, the present invention provides a low-sodium processed cheese and a preparation method thereof. The present application uses different types of emulsifying salt substitutes to reduce the sodium-based emulsifying salt in cheese and prepare low-sodium processed cheese.

[0005] The purpose of the present invention can be achieved by the following technical solutions:

[0006] The present invention provides a method for preparing low-sodium processed cheese, comprising the following steps:

[0007] S1: crush the natural cheese, weigh milk powder, emulsifying salt, emulsifying salt substitute, stabilizer, butter, white sugar and water, mix them thoroughly, and stir them once;

[0008] S2: heating, secondary stirring;

[0009] S3: Continue to heat the liquid and stir for three times;

[0010] S4: Pour the mixture into a mold quickly and refrigerate it at a temperature below 4°C to obtain low-sodium processed cheese.

[0011] In one embodiment of the present invention, in step S1, in the mixture obtained after mixing, the mass fraction of natural cheese is 50-60%, the mass fraction of skimmed milk powder is 7-11%, the mass fraction of butter is 10-20%, the mass fraction of stabilizer is 1.5-2.5%, the mass fraction of white sugar is 8-10%, the total mass fraction of emulsifying salt and emulsifying salt substitute is 2%, the remainder is water, and the sum of the total mass fractions of each substance is 100%.

[0012] In one embodiment of the present invention, in step S1, the mass ratio of the emulsified salt to the emulsified salt substitute is 1:3 to 3:1, preferably 1:1. For example, it can be 1:3, 2:2, or 3:1.

[0013] In one embodiment of the present invention, in step S1, the stabilizer is selected from one or more of carrageenan, xanthan gum, guar gum or locust bean gum.

[0014] In one embodiment of the present invention, in step S1, the emulsifying salt substitute is selected from one or more of potassium dihydrogen phosphate, dipotassium hydrogen phosphate, whey protein isolate or potato starch.

[0015] In one embodiment of the present invention, in step S1, the emulsified salt substitute is selected as a mixture of potassium dihydrogen phosphate and dipotassium hydrogen phosphate in a mass ratio of 1:1.

[0016] In one embodiment of the present invention, in step S1, the emulsifying salt is selected to be sodium citrate or sodium pyrophosphate, or a combination of both.

[0017] In one embodiment of the present invention, in step S1, the emulsifying salt is selected as a mixture of sodium citrate or sodium pyrophosphate in a mass ratio of 1:1.

[0018] In one embodiment of the present invention, in step S1, the natural cheese is crushed into pieces with a volume of 0.5-5 cm 3 of small pieces.

[0019] In one embodiment of the present invention, in step S1, the stirring condition is: stirring at a speed of 1000-1500 r / min for 1 min.

[0020] In one embodiment of the present invention, in step S2, the temperature is raised to 40-60°C.

[0021] In one embodiment of the present invention, in step S2, the secondary stirring condition is: stirring at a rotation speed of 600 to 1500 r / min for 3 to 5 min.

[0022] In one embodiment of the present invention, in step S3, the feed liquid is further heated to 80-90°C.

[0023] In one embodiment of the present invention, in step S3, the conditions for three stirrings are: stirring at a rotation speed of 1200 to 1600 r / min for 5 to 10 min.

[0024] Among them, in step S3, the temperature is raised to 80-90° C. and stirred to achieve the sterilization effect.

[0025] The present invention further provides low-sodium processed cheese prepared based on the method.

[0026] The present invention utilizes emulsified salt substitutes to reduce sodium-based emulsified salts in cheese. Compared with existing processed cheese, the low-sodium processed cheese prepared by the method has the advantage of low sodium salt content and is healthier. It can also improve the texture characteristics of the low-sodium processed cheese, help change the negative image of processed cheese with high sodium content, and has strong market competitiveness.

[0027] Compared with the prior art, the advantages and beneficial effects of the present invention are embodied in the following aspects:

[0028] 1. The present invention compares low-sodium processed cheese with different types of emulsified salt substitutes added with low-sodium processed cheese and full-salt cheese with completely reduced emulsified salt, further demonstrating the feasibility and advantages of adding emulsified salt substitutes to low-sodium processed cheese.

[0029] 2. The low-sodium processed cheese prepared by the present invention has similar texture characteristics such as hardness and chewiness to those of full-salt cheese, and a product with a similar taste and texture to full-salt processed cheese can be obtained. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 A comparison chart of low-sodium processed cheese in which emulsifying salt is replaced or reduced by 25% in Examples 1 to 5 and Comparative Example 1;

[0031] Figure 2 A comparison chart of low-sodium processed cheeses in which emulsifying salt is replaced or reduced by 50% in Examples 6 to 10 and Comparative Example 2;

[0032] Figure 3 This is a comparison chart of the low sodium processed cheese in which the emulsifying salt is replaced or reduced by 75% in Examples 11 to 15 and Comparative Example 3. DETAILED DESCRIPTION

[0033] The present invention is described in detail below with reference to the accompanying drawings and specific embodiments.

[0034] The present invention will be further described below in conjunction with specific embodiments and drawings, but the embodiments of the present invention are not limited thereto.

[0035] The present invention relates to a detection method:

[0036] Texture measurement: The texture profile (TPA) test of low-fat processed cheese was performed using a TA.Touch texture analyzer at room temperature (25°C), and the setting parameters were: pre-test speed 5.0 mm / s, test speed 1.0 mm / s, post-test speed 5.0 mm / s, test type down pressure, target mode displacement, target value 10.000 mm, time 5.00 s, trigger force value 5.000 gf, probe type P5. The hardness, adhesion, chewiness, and adhesiveness of the sample were measured using a texture analyzer, and the measurement was repeated 3 times to obtain the average value.

[0037] Embodiment 1:

[0038] This embodiment provides a method for preparing low-sodium processed cheese by adding potassium dihydrogen phosphate as an emulsifying salt substitute, and the steps are as follows:

[0039] S1: Cut the natural cheese into 1cm pieces 3 Small pieces, weigh milk powder, emulsifying salt / emulsifying salt substitute, stabilizer, butter, and white sugar, mix them thoroughly, and stir at a speed of 1200r / min for 1 min; wherein, natural cheese 50%, emulsifying salt 2% (0.5% potassium dihydrogen phosphate, 0.75% sodium citrate, 0.75% sodium pyrophosphate), skimmed milk powder 8%, butter 15%, stabilizer 1% (0.5% carrageenan, 0.5% xanthan gum), white sugar 8%, and the remaining content is made up by water.

[0040] S2: Heat to 50°C and stir at 1000 r / min for 4 min;

[0041] S3: The feed liquid is further heated to 85°C and sterilized by stirring at a speed of 1400 r / min for 8 minutes;

[0042] S4: After taking it out of the pot, quickly pour it into the mold and refrigerate it at 4℃ to shape it.

[0043] The low sodium processed cheese obtained in this example has a morphology as shown in FIG. Figure 1 Shown as the first cheese in the first row.

[0044] Embodiment 2:

[0045] This embodiment provides a method for preparing low-sodium processed cheese by adding dipotassium hydrogen phosphate as an emulsifying salt substitute, and the steps are as follows:

[0046] S1: Cut the natural cheese into 1cm pieces 3 small pieces, weigh milk powder, emulsifying salt / emulsifying salt substitute, stabilizer, butter, and white sugar, mix them thoroughly, and stir at a speed of 1200r / min for 1 min; wherein, natural cheese 50%, emulsifying salt 2% (0.5% dipotassium hydrogen phosphate, 0.75% sodium citrate, 0.75% sodium pyrophosphate), skimmed milk powder 8%, butter 15%, stabilizer 1% (0.5% carrageenan, 0.5% xanthan gum), white sugar 8%, and the remaining content is made up by water.

[0047] S2: Heat to 50°C and stir at 1000 r / min for 4 min;

[0048] S3: The feed liquid is further heated to 85°C and sterilized by stirring at a speed of 1400 r / min for 8 minutes;

[0049] S4: After taking it out of the pot, quickly pour it into the mold and refrigerate it at 4℃ to shape it.

[0050] The low sodium processed cheese obtained in this example has a morphology as shown in FIG. Figure 1 Shown as the second cheese in the first row.

[0051] Embodiment 3:

[0052] This embodiment provides a method for preparing low-sodium processed cheese by adding potassium dihydrogen phosphate / dipotassium hydrogen phosphate as an emulsifying salt substitute, and the steps are as follows:

[0053] S1: Cut the natural cheese into 1cm pieces 3 small pieces, weigh milk powder, emulsifying salt / emulsifying salt substitute, stabilizer, butter and white sugar, mix them thoroughly, and stir at a speed of 1200r / min for 1 min; wherein, natural cheese 50%, emulsifying salt 2% (0.25% potassium dihydrogen phosphate, 0.25% dipotassium hydrogen phosphate, 0.75% sodium citrate, 0.75% sodium pyrophosphate), skimmed milk powder 8%, butter 15%, stabilizer 1% (0.5% carrageenan, 0.5% xanthan gum), white sugar 8%, and the remaining content is made up by water.

[0054] S2: Heat to 50°C and stir at 1000 r / min for 4 min;

[0055] S3: The feed liquid is further heated to 85°C and sterilized by stirring at a speed of 1400 r / min for 8 minutes;

[0056] S4: After taking it out of the pot, quickly pour it into the mold and refrigerate it at 4℃ to shape it.

[0057] The low sodium processed cheese obtained in this example has a morphology as shown in FIG. Figure 1 Shown as the third cheese in the first row.

[0058] Embodiment 4:

[0059] This embodiment provides a method for preparing low-sodium processed cheese by adding whey protein isolate as an emulsifying salt substitute, the steps are as follows:

[0060] S1: Cut the natural cheese into 1cm pieces 3 small pieces, weigh milk powder, emulsifying salt / emulsifying salt substitute, stabilizer, butter and white sugar, mix them thoroughly, and stir at a speed of 1200r / min for 1 min; wherein, natural cheese 50%, emulsifying salt 2% (whey protein isolate 0.5%, sodium citrate 0.75%, sodium pyrophosphate 0.75%), skimmed milk powder 8%, butter 15%, stabilizer 1% (carrageenan 0.5%, xanthan gum 0.5%), white sugar 8%, and the remaining content is made up by water.

[0061] S2: Heat to 50°C and stir at 1000 r / min for 4 min;

[0062] S3: The feed liquid is further heated to 85°C and sterilized by stirring at a speed of 1400 r / min for 8 minutes;

[0063] S4: After taking it out of the pot, quickly pour it into the mold and refrigerate it at 4℃ to shape it.

[0064] The low sodium processed cheese obtained in this example has a morphology as shown in FIG. Figure 1 Shown as the first cheese in the second row.

[0065] Embodiment 5:

[0066] This embodiment provides a method for preparing low-sodium processed cheese by adding potato starch as an emulsified salt substitute, the steps are as follows:

[0067] S1: Cut the natural cheese into 1cm pieces 3 small pieces, weigh milk powder, emulsifying salt / emulsifying salt substitute, stabilizer, butter, and white sugar, mix them thoroughly, and stir at a speed of 1200r / min for 1 min; wherein, natural cheese 50%, emulsifying salt 2% (potato starch 0.5%, sodium citrate 0.75%, sodium pyrophosphate 0.75%), skimmed milk powder 8%, butter 15%, stabilizer 1% (carrageenan 0.5%, xanthan gum 0.5%), white sugar 8%, and the remaining content is made up by water.

[0068] S2: Heat to 50°C and stir at 1000 r / min for 4 min;

[0069] S3: The feed liquid is further heated to 85°C and sterilized by stirring at a speed of 1400 r / min for 8 minutes;

[0070] S4: After taking it out of the pot, quickly pour it into the mold and refrigerate it at 4℃ to shape it.

[0071] The low sodium processed cheese obtained in this example has a morphology as shown in FIG. Figure 1 Shown as the second cheese in the second row.

[0072] Embodiment 6:

[0073] This embodiment provides a method for preparing low-sodium processed cheese by adding potassium dihydrogen phosphate as an emulsifying salt substitute, and the steps are as follows:

[0074] S1: Cut the natural cheese into 1cm pieces 3 Small pieces, weigh milk powder, emulsifying salt / emulsifying salt substitute, stabilizer, butter, and white sugar, mix them thoroughly, and stir at a speed of 1200r / min for 1 min; wherein, natural cheese 50%, emulsifying salt 2% (potassium dihydrogen phosphate 1%, sodium citrate 0.5%, sodium pyrophosphate 0.5%), skimmed milk powder 8%, butter 15%, stabilizer 1% (carrageenan 0.5%, xanthan gum 0.5%), white sugar 8%, and the remaining content is made up by water.

[0075] S2: Heat to 50°C and stir at 1000 r / min for 4 min;

[0076] S3: The feed liquid is further heated to 85°C and sterilized by stirring at a speed of 1400 r / min for 8 minutes;

[0077] S4: After taking it out of the pot, quickly pour it into the mold and refrigerate it at 4℃ to shape it.

[0078] The low sodium processed cheese obtained in this example has a morphology as shown in FIG. Figure 2 Shown as the first cheese in the first row.

[0079] Embodiment 7:

[0080] This embodiment provides a method for preparing low-sodium processed cheese by adding dipotassium hydrogen phosphate as an emulsifying salt substitute, and the steps are as follows:

[0081] S1: Cut the natural cheese into 1cm pieces 3small pieces, weigh milk powder, emulsifying salt / emulsifying salt substitute, stabilizer, butter, and white sugar, mix them thoroughly, and stir at a speed of 1200r / min for 1 min; wherein, natural cheese 50%, emulsifying salt 2% (1% dipotassium hydrogen phosphate, 0.5% sodium citrate, 0.5% sodium pyrophosphate), skimmed milk powder 8%, butter 15%, stabilizer 1% (0.5% carrageenan, 0.5% xanthan gum), white sugar 8%, and the remaining content is made up by water.

[0082] S2: Heat to 50°C and stir at 1000 r / min for 4 min;

[0083] S3: The feed liquid is further heated to 85°C and sterilized by stirring at a speed of 1400 r / min for 8 minutes;

[0084] S4: After taking it out of the pot, quickly pour it into the mold and refrigerate it at 4℃ to shape it.

[0085] The low sodium processed cheese obtained in this example has a morphology as shown in FIG. Figure 2 Shown as the second cheese in the first row.

[0086] Embodiment 8:

[0087] This embodiment provides a method for preparing low-sodium processed cheese by adding potassium dihydrogen phosphate / dipotassium hydrogen phosphate as an emulsifying salt substitute, and the steps are as follows:

[0088] S1: Cut the natural cheese into 1cm pieces 3 small pieces, weigh milk powder, emulsifying salt / emulsifying salt substitute, stabilizer, butter, and white sugar, mix them thoroughly, and stir at a speed of 1200r / min for 1 min; wherein, natural cheese 50%, emulsifying salt 2% (0.5% potassium dihydrogen phosphate, 0.5% dipotassium hydrogen phosphate, 0.5% sodium citrate, 0.5% sodium pyrophosphate), skimmed milk powder 8%, butter 15%, stabilizer 1% (0.5% carrageenan, 0.5% xanthan gum), white sugar 8%, and the remaining content is made up by water.

[0089] S2: Heat to 50°C and stir at 1000 r / min for 4 min;

[0090] S3: The feed liquid is further heated to 85°C and sterilized by stirring at a speed of 1400 r / min for 8 minutes;

[0091] S4: After taking it out of the pot, quickly pour it into the mold and refrigerate it at 4℃ to shape it.

[0092] The low sodium processed cheese obtained in this example has a morphology as shown in FIG. Figure 2 Shown as the third cheese in the first row.

[0093] Embodiment 9:

[0094] This embodiment provides a method for preparing low-sodium processed cheese by adding whey protein isolate as an emulsifying salt substitute, the steps are as follows:

[0095] S1: Cut the natural cheese into 1cm pieces 3 small pieces, weigh milk powder, emulsifying salt / emulsifying salt substitute, stabilizer, butter and white sugar, mix them thoroughly, and stir them at a speed of 1200r / min for 1 minute; wherein, natural cheese 50%, emulsifying salt 2% (whey protein isolate 1%, sodium citrate 0.5%, sodium pyrophosphate 0.5%), skimmed milk powder 8%, butter 15%, stabilizer 1% (carrageenan 0.5%, xanthan gum 0.5%), white sugar 8%, and the remaining content is made up by water.

[0096] S2: Heat to 50°C and stir at 1000 r / min for 4 min;

[0097] S3: The feed liquid is further heated to 85°C and sterilized by stirring at a speed of 1400 r / min for 8 minutes;

[0098] S4: After taking it out of the pot, quickly pour it into the mold and refrigerate it at 4℃ to shape it.

[0099] The low sodium processed cheese obtained in this example has a morphology as shown in FIG. Figure 2 Shown as the first cheese in the second row.

[0100] Embodiment 10:

[0101] This embodiment provides a method for preparing low-sodium processed cheese by adding potato starch as an emulsified salt substitute, the steps are as follows:

[0102] S1: Cut the natural cheese into 1cm pieces 3 small pieces, weigh milk powder, emulsifying salt / emulsifying salt substitute, stabilizer, butter, and white sugar, mix them thoroughly, and stir at a speed of 1200r / min for 1 min; wherein, natural cheese 50%, emulsifying salt 2% (potato starch 1%, sodium citrate 0.5%, sodium pyrophosphate 0.5%), skimmed milk powder 8%, butter 15%, stabilizer 1% (carrageenan 0.5%, xanthan gum 0.5%), white sugar 8%, and the remaining content is made up by water.

[0103] S2: Heat to 50°C and stir at 1000 r / min for 4 min;

[0104] S3: The feed liquid is further heated to 85°C and sterilized by stirring at a speed of 1400 r / min for 8 minutes;

[0105] S4: After taking it out of the pot, quickly pour it into the mold and refrigerate it at 4℃ to shape it.

[0106] The low sodium processed cheese obtained in this example has a morphology as shown in FIG. Figure 2 Shown as the second cheese in the second row.

[0107] Embodiment 11:

[0108] This embodiment provides a method for preparing low-sodium processed cheese by adding potassium dihydrogen phosphate as an emulsifying salt substitute, and the steps are as follows:

[0109] S1: Cut the natural cheese into 1cm pieces 3 small pieces, weigh milk powder, emulsifying salt / emulsifying salt substitute, stabilizer, butter, and white sugar, mix them thoroughly, and stir them at a speed of 1200r / min for 1 min; wherein, natural cheese 50%, emulsifying salt 2% (1.5% potassium dihydrogen phosphate, 0.25% sodium citrate, 0.25% sodium pyrophosphate), skimmed milk powder 8%, butter 15%, stabilizer 1% (0.5% carrageenan, 0.5% xanthan gum), white sugar 8%, and the remaining content is made up by water.

[0110] S2: Heat to 50°C and stir at 1000 r / min for 4 min;

[0111] S3: The feed liquid is further heated to 85°C and sterilized by stirring at a speed of 1400 r / min for 8 minutes;

[0112] S4: After taking it out of the pot, quickly pour it into the mold and refrigerate it at 4℃ to shape it.

[0113] The low sodium processed cheese obtained in this example has a morphology as shown in FIG. Figure 3 Shown as the first cheese in the first row.

[0114] Embodiment 12:

[0115] This embodiment provides a method for preparing low-sodium processed cheese by adding dipotassium hydrogen phosphate as an emulsifying salt substitute, and the steps are as follows:

[0116] S1: Cut the natural cheese into 1cm pieces 3 small pieces, weigh milk powder, emulsifying salt / emulsifying salt substitute, stabilizer, butter, and white sugar, mix them thoroughly, and stir at a speed of 1200r / min for 1 min; wherein, natural cheese 50%, emulsifying salt 2% (1.5% dipotassium hydrogen phosphate, 0.25% sodium citrate, 0.25% sodium pyrophosphate), skimmed milk powder 8%, butter 15%, stabilizer 1% (0.5% carrageenan, 0.5% xanthan gum), white sugar 8%, and the remaining content is made up by water.

[0117] S2: Heat to 50°C and stir at 1000 r / min for 4 min;

[0118] S3: The feed liquid is further heated to 85°C and sterilized by stirring at a speed of 1400 r / min for 8 minutes;

[0119] S4: After taking it out of the pot, quickly pour it into the mold and refrigerate it at 4℃ to shape it.

[0120] The low sodium processed cheese obtained in this example has a morphology as shown in FIG. Figure 3 Shown as the second cheese in the first row.

[0121] Embodiment 13:

[0122] This embodiment provides a method for preparing low-sodium processed cheese by adding potassium dihydrogen phosphate / dipotassium hydrogen phosphate as an emulsifying salt substitute, and the steps are as follows:

[0123] S1: Cut the natural cheese into 1cm pieces 3 small pieces, weigh milk powder, emulsifying salt / emulsifying salt substitute, stabilizer, butter and white sugar, mix them thoroughly, and stir at a speed of 1200r / min for 1 min; wherein, natural cheese 50%, emulsifying salt 2% (0.75% potassium dihydrogen phosphate, 0.75% dipotassium hydrogen phosphate, 0.25% sodium citrate, 0.25% sodium pyrophosphate), skimmed milk powder 8%, butter 15%, stabilizer 1% (0.5% carrageenan, 0.5% xanthan gum), white sugar 8%, and the remaining content is made up by water.

[0124] S2: Heat to 50°C and stir at 1000 r / min for 4 min;

[0125] S3: The feed liquid is further heated to 85°C and sterilized by stirring at a speed of 1400 r / min for 8 minutes;

[0126] S4: After taking it out of the pot, quickly pour it into the mold and refrigerate it at 4℃ to shape it.

[0127] The low sodium processed cheese obtained in this example has a morphology as shown in FIG. Figure 3 Shown as the third cheese in the first row.

[0128] Embodiment 14:

[0129] This embodiment provides a method for preparing low-sodium processed cheese by adding whey protein isolate as an emulsifying salt substitute, the steps are as follows:

[0130] S1: Cut the natural cheese into 1cm pieces 3small pieces, weigh milk powder, emulsifying salt / emulsifying salt substitute, stabilizer, butter and white sugar, mix them thoroughly, and stir them at a speed of 1200r / min for 1 minute; wherein, natural cheese 50%, emulsifying salt 2% (whey protein isolate 1.5%, sodium citrate 0.25%, sodium pyrophosphate 0.25%), skimmed milk powder 8%, butter 15%, stabilizer 1% (carrageenan 0.5%, xanthan gum 0.5%), white sugar 8%, and the remaining content is made up by water.

[0131] S2: Heat to 50°C and stir at 1000 r / min for 4 min;

[0132] S3: The feed liquid is further heated to 85°C and sterilized by stirring at a speed of 1400 r / min for 8 minutes;

[0133] S4: After taking it out of the pot, quickly pour it into the mold and refrigerate it at 4℃ to shape it.

[0134] The low sodium processed cheese obtained in this example has a morphology as shown in FIG. Figure 3 Shown as the first cheese in the second row.

[0135] Embodiment 15:

[0136] This embodiment provides a method for preparing low-sodium processed cheese by adding potato starch as an emulsified salt substitute, the steps are as follows:

[0137] S1: Cut the natural cheese into 1cm pieces 3 small pieces, weigh milk powder, emulsifying salt / emulsifying salt substitute, stabilizer, butter, and white sugar, mix them thoroughly, and stir them at a speed of 1200r / min for 1 min; wherein, natural cheese 50%, emulsifying salt 2% (potato starch 1.5%, sodium citrate 0.25%, sodium pyrophosphate 0.25%), skimmed milk powder 8%, butter 15%, stabilizer 1% (carrageenan 0.5%, xanthan gum 0.5%), white sugar 8%, and the remaining content is made up by water.

[0138] S2: Heat to 50°C and stir at 1000 r / min for 4 min;

[0139] S3: The feed liquid is further heated to 85°C and sterilized by stirring at a speed of 1400 r / min for 8 minutes;

[0140] S4: After taking it out of the pot, quickly pour it into the mold and refrigerate it at 4℃ to shape it.

[0141] The low sodium processed cheese obtained in this example has a morphology as shown in FIG. Figure 3 Shown as the second cheese in the second row.

[0142] Comparative Example 1:

[0143] This comparative example provides a method for preparing low-sodium processed cheese by directly reducing emulsified salt, and the steps are as follows:

[0144] S1: Cut the natural cheese into 1cm pieces 3 Small pieces, weigh milk powder, emulsifying salt / emulsifying salt substitute, stabilizer, butter, and white sugar, mix them thoroughly, and stir at a speed of 1200r / min for 1 min; among them, natural cheese 50%, emulsifying salt (sodium citrate and sodium pyrophosphate mass ratio of 1:1) 1.5%, skimmed milk powder 8%, butter 15%, stabilizer 1% (carrageenan 0.5%, xanthan gum 0.5%), white sugar 8%, and the remaining content is made up by water.

[0145] S2: Heat to 50°C and stir at 1000 r / min for 4 min;

[0146] S3: The feed liquid is further heated to 85°C and sterilized by stirring at a speed of 1400 r / min for 8 minutes;

[0147] S4: After taking it out of the pot, quickly pour it into the mold and refrigerate it at 4℃ to shape it.

[0148] The low sodium processed cheese obtained in this comparative example has a morphology as follows Figure 1 Shown as the third cheese in the second row.

[0149] Comparative Example 2:

[0150] This comparative example provides a method for preparing low-sodium processed cheese by directly reducing emulsified salt, and the steps are as follows:

[0151] S1: Cut the natural cheese into 1cm pieces 3 Small pieces, weigh milk powder, emulsifying salt / emulsifying salt substitute, stabilizer, butter, and white sugar, mix them thoroughly, and stir at a speed of 1200r / min for 1 min; among them, natural cheese 50%, emulsifying salt (sodium citrate and sodium pyrophosphate mass ratio 1:1) 1%, skimmed milk powder 8%, butter 15%, stabilizer 1% (carrageenan 0.5%, xanthan gum 0.5%), white sugar 8%, and the remaining content is made up by water.

[0152] S2: Heat to 50°C and stir at 1000 r / min for 4 min;

[0153] S3: The feed liquid is further heated to 85°C and sterilized by stirring at a speed of 1400 r / min for 8 minutes;

[0154] S4: After taking it out of the pot, quickly pour it into the mold and refrigerate it at 4℃ to shape it.

[0155] The low sodium processed cheese obtained in this comparative example has a morphology as follows Figure 2 Shown as the third cheese in the second row.

[0156] Comparative Example 3:

[0157] This comparative example provides a method for preparing low-sodium processed cheese by directly reducing emulsified salt, and the steps are as follows:

[0158] S1: Cut the natural cheese into 1cm pieces 3 Small pieces, weigh milk powder, emulsifying salt / emulsifying salt substitute, stabilizer, butter, and white sugar, mix them thoroughly, and stir at a speed of 1200r / min for 1 min; among them, natural cheese 50%, emulsifying salt (sodium citrate and sodium pyrophosphate mass ratio 1:1) 0.5%, skimmed milk powder 8%, butter 15%, stabilizer 1% (carrageenan 0.5%, xanthan gum 0.5%), white sugar 8%, and the remaining content is made up by water.

[0159] S2: Heat to 50°C and stir at 1000 r / min for 4 min;

[0160] S3: The feed liquid is further heated to 85°C and sterilized by stirring at a speed of 1400 r / min for 8 minutes;

[0161] S4: After taking it out of the pot, quickly pour it into the mold and refrigerate it at 4℃ to shape it.

[0162] The low sodium processed cheese obtained in this comparative example has a morphology as follows Figure 3 Shown as the third cheese in the second row.

[0163] Comparative Example 4:

[0164] This comparative example provides a method for preparing processed cheese with normal addition of emulsifying salt, and the steps are as follows:

[0165] S1: Cut the natural cheese into 1cm pieces 3 Small pieces, weigh milk powder, emulsifying salt, stabilizer, butter, and white sugar, mix them thoroughly, and stir at a speed of 1200r / min for 1 min; among them, natural cheese 50%, emulsifying salt (sodium citrate and sodium pyrophosphate mass ratio 1:1) 2%, skimmed milk powder 8%, butter 15%, stabilizer 1% (carrageenan 0.5%, xanthan gum 0.5%), white sugar 8%, and the remaining content is made up by water.

[0166] S2: Heat to 50°C and stir at 1000 r / min for 4 min;

[0167] S3: The feed liquid is further heated to 85°C and sterilized by stirring at a speed of 1400 r / min for 8 minutes;

[0168] S4: After taking it out of the pot, quickly pour it into the mold and refrigerate it at 4℃ to shape it.

[0169] The cheese in this comparative example is processed cheese with normal addition of emulsified salt, also known as full-salt cheese. The appearance of full-salt cheese is as follows: Figure 1 , 2 Or as shown in the fourth cheese in the first row of 3.

[0170] The texture of the processed cheese samples prepared in Examples 1 to 5 and Comparative Examples 1 and 4 was measured. The results are shown in Table 1.

[0171] Table 1 Texture determination results of low sodium processed cheese with 25% reduction in emulsified salt

[0172]

[0173] Note: The letters in the table, such as a, b, c, d, etc., indicate the significant differences between the same texture indexes of different examples or comparative examples in Table 1.

[0174] It can be seen that the hardness, elasticity and chewiness of the low-sodium processed cheese of Examples 1 to 3 are more similar to those of Comparative Example 4, indicating that the use of potassium salt as an emulsifying salt substitute can well simulate the whole salt processed cheese in terms of texture. The hardness, adhesion and chewiness of the low-sodium processed cheese of Examples 1 to 3 are higher than those of the low-sodium processed cheese of Examples 4, Example 5 and Comparative Example 1, and the elasticity is lower, which indicates that the low-sodium processed cheese using potassium salt as an emulsifying salt substitute has better hardness, adhesion and chewiness, and the low-sodium processed cheese using whey protein isolate and potato starch as emulsifying salt substitutes has better elasticity; Compared with Example 3, the hardness, elasticity, adhesion and chewiness of the low-sodium processed cheese of Example 3 are higher in Examples 1 to 2, and the hardness, elasticity, adhesion and chewiness of the low-sodium processed cheese of Example 4 are higher in Example 4 compared with Example 5. The hardness of the low-sodium processed cheese of Example 4 is higher, but the adhesion is lower. The use of potassium salt compound as an emulsifying salt substitute improves the quality characteristics of low-sodium processed cheese to a certain extent.

[0175] The texture of the processed cheese samples prepared in Examples 6 to 10 and Comparative Examples 2 and 4 was measured. The results are shown in Table 2.

[0176] Table 2 Texture determination results of low sodium processed cheese with 50% reduction in emulsified salt

[0177]

[0178] Note: The letters in the table, such as a, b, c, etc., indicate the significant differences between the same texture indexes of different examples or comparative examples in Table 2.

[0179] It can be seen that in the potassium salt compound system of Example 8, the use of potassium dihydrogen phosphate and dipotassium hydrogen phosphate as emulsifying salt substitutes can slow down the hardness and adhesiveness of low-sodium processed cheese, which is still similar to Comparative Example 4, indicating that the use of potassium dihydrogen phosphate and dipotassium hydrogen phosphate as emulsifying salt substitutes can well simulate the texture of full-salt processed cheese; compared with Example 7, Example 6 shows that the hardness of the low-sodium processed cheese in Example 6 is higher, but the elasticity is lower, which indicates that the low-sodium processed cheese with the addition of potassium dihydrogen phosphate has better hardness, and the low-sodium processed cheese with the addition of dipotassium hydrogen phosphate has better elasticity. Compared with Comparative Example 4, Comparative Example 2 shows that the hardness and chewiness of the low-sodium processed cheese with the direct reduction of emulsifying salt are greatly reduced, which is similar to the change trends of Comparative Examples 3 and 4;

[0180] The texture of the processed cheese samples prepared in Examples 11 to 15 and Comparative Examples 3 and 4 was measured. The results are shown in Table 1.

[0181] Table 3 Texture determination results of low sodium processed cheese with 75% reduction in emulsified salt

[0182]

[0183] Note: The letters in the table, such as a, b, c, etc., indicate the significant differences between the same texture indexes of different examples or comparative examples in Table 3.

[0184] It can be seen that the hardness of low-sodium processed cheeses in Examples 11 to 15 and Comparative Example 3 is significantly lower than that in Comparative Example 4, indicating that with the increase in the amount of different types of emulsified salt substitutes added, the cheese texture characteristics have changed to varying degrees, indicating that the quality improvement of low-sodium processed cheese by emulsified salt substitutes is limited to a certain range. When the amount of emulsified salt substitute added is too high, it cannot completely simulate the sodium-based emulsified salt added in the process of processing cheese production; but when the amount added is too low, the sodium content of the cheese will increase due to the excessive amount of sodium-based emulsified salt added.

[0185] The above description of the embodiments is to facilitate the understanding and use of the invention by those skilled in the art. It is obvious that those skilled in the art can easily make various modifications to these embodiments and apply the general principles described herein to other embodiments without creative work. Therefore, the present invention is not limited to the above embodiments, and improvements and modifications made by those skilled in the art based on the disclosure of the present invention without departing from the scope of the present invention should be within the scope of protection of the present invention.

Claims

1. A method for preparing low-sodium processed cheese, characterized in that: The steps include: S1: crush the natural cheese, weigh milk powder, emulsifying salt, emulsifying salt substitute, stabilizer, butter, white sugar and water, mix them thoroughly, and stir them once; S2: heating, secondary stirring; S3: Continue to heat the liquid and stir for three times; S4: Pour the mixture into a mold quickly and refrigerate it at a temperature below 4°C to obtain low-sodium processed cheese.

2. The method for preparing low-sodium processed cheese according to claim 1, characterized in that: In step S1, in the mixture obtained after mixing, the mass fraction of natural cheese is 50-60%, the mass fraction of skimmed milk powder is 7-11%, the mass fraction of butter is 10-20%, the mass fraction of stabilizer is 1.5-2.5%, the mass fraction of white sugar is 8-10%, the total mass fraction of emulsifying salt and emulsifying salt substitute is 2%, the remainder is water, and the sum of the total mass fractions of each substance is 100%.

3. The method for preparing low-sodium processed cheese according to claim 1, characterized in that: In step S1, the mass ratio of the emulsified salt to the emulsified salt substitute is 1:3 to 3:

1.

4. The method for preparing low-sodium processed cheese according to claim 1, characterized in that: In step S1, the stabilizer is selected from one or more of carrageenan, xanthan gum, guar gum or locust bean gum.

5. The method for preparing low-sodium processed cheese according to claim 1, characterized in that: In step S1, the emulsifying salt substitute is selected from one or more of potassium dihydrogen phosphate, dipotassium hydrogen phosphate, whey protein isolate or potato starch.

6. The method for preparing low-sodium processed cheese according to claim 5, characterized in that: In step S1, the emulsified salt substitute is selected as a mixture of potassium dihydrogen phosphate and dipotassium hydrogen phosphate in a mass ratio of 1:

1.

7. The method for preparing low-sodium processed cheese according to claim 1, characterized in that: In step S1, the emulsifying salt is selected to be one or a combination of sodium citrate or sodium pyrophosphate.

8. The method for preparing low-sodium processed cheese according to claim 1, characterized in that: In step S1, the emulsifying salt is selected as a mixture of sodium citrate or sodium pyrophosphate in a mass ratio of 1:

1.

9. The method for preparing low-sodium processed cheese according to claim 1, characterized in that: In step S1, the stirring condition is: stirring at a speed of 1000-1500 r / min for 1 min; In step S2, the temperature is raised to 40-60°C. In step S2, the secondary stirring condition is: stirring at a speed of 600-1500 r / min for 3-5 min; In step S3, the feed liquid is further heated to 80-90°C. In step S3, the conditions for three stirrings are: stirring at a rotation speed of 1200-1600 r / min for 5-10 min.

10. Low-sodium processed cheese prepared by the method according to any one of claims 1 to 9.

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