Natural cheddar cheese flavor substance and preparation method thereof

Abstract

A natural cheddar cheese flavoring substance, the raw materials of which include: protease, lipase and substrate; wherein the substrate is: cheddar cheese, butter, sodium citrate, edible salt, skim milk powder and water; and the weight ratio of protein is 0.1%-0.5%, the weight ratio of lipase is 0.1%-0.5%, the weight ratio of cheddar cheese is 5%-15%, the weight ratio of butter is 10-30%, the weight ratio of sodium citrate is 0.5%-2%, the weight ratio of edible salt is 0.1%-0.5%, the weight ratio of skim milk powder is 2%-5% and the balance is water; the prepared product has a natural, soft and realistic aroma, and the cheddar cheese flavor is typical and rich, which can significantly improve the intrinsic quality of the flavored product. At the same time, this method also avoids the loss of flavor substances that may be caused in the process of extracting and concentrating cheddar cheese flavor substances in the prior art, thereby improving the flavor and taste of the final product.

Description

Technical Field

[0001] The invention discloses the technical field of cheese preparation, and relates to a natural cheddar cheese flavor substance and a preparation method thereof. Background Art

[0002] Cheese flavor is a key factor affecting cheese quality. It is mainly composed of volatile flavor components and flavor components. The volatile components of cheese include flavor active substances such as fatty acids, alcohols, aldehydes, esters, ketones, lactones, pyrazines, sulfur-containing compounds, amines, etc. The flavor components of cheese are mainly its water-soluble components, including amino acids, bitter peptides, rich peptides and mineral salts. The production of cheese flavor substances is mainly the fat and protein in the milk raw materials under the action of microorganisms to produce flavor products. Common cheese flavors include cheddar cheese, Parmesan cheese, blue cheese, Gouda cheese, Emmental cheese, Camembert cheese, etc. Among them, cheddar cheese has become the most widely used and most accepted cheese at home and abroad due to its rich and soft flavor.

[0003] Fatty acids and amino acids have an important influence on the flavor of cheese. Fatty acids are not only flavor substances themselves, but also the precursors of flavor substances such as methyl ketones, secondary alcohols, lactones, and esters in cheese. Studies have shown that there are three main sources of free fatty acids in cheese: one is inherent in the raw milk, such as butyric acid; the second is produced by microbial metabolism in the starter, such as propionic acid; the third is produced by the degradation of milk fat or amino acids during cheese fermentation. This degradation reaction usually produces fatty acids with more than four carbon atoms. Amino acids The free amino acids in cheese come from the degradation of milk protein. The more common amino acids such as proline, alanine, and glycine mainly taste sweet, while leucine, isoleucine, tyrosine, valine, phenylalanine, lysine, and arginine mainly taste bitter.

[0004] Existing cheese flavor substances are mainly liquid flavors prepared by chemical methods. The flavor and aroma are unnatural and they do not have the taste and aftertaste of natural cheese. In addition, the chemical preparation method uses a large amount of organic solvents, which not only pollutes the environment but also greatly reduces food safety. Summary of the invention

[0005] In view of this, the present application provides a natural cheddar cheese flavor substance and a preparation method thereof, which reduces the use of additives through a unique formula and production process, thereby replacing liquid flavors prepared by chemical methods.

[0006] According to one aspect of the present application, a natural cheddar cheese flavor substance is provided, and the raw materials of the natural cheddar cheese flavor substance include: protease, lipase and substrate; wherein the substrate is: cheddar cheese, butter, sodium citrate, edible salt, skim milk powder and water; and the weight ratio of protein is 0.1%-0.5%, the weight ratio of lipase is 0.1%-0.5%, the weight ratio of cheddar cheese is 5%-15%, the weight ratio of butter is 10-30%, the weight ratio of sodium citrate is 0.5%-2%, the weight ratio of edible salt is 0.1%-0.5%, the weight ratio of skim milk powder is 2%-5% and the balance is water.

[0007] According to one aspect of the present application, the cheddar cheese is mature cheddar cheese with a maturity period of 3-6 months, a fat content of 35%, and a protein content of 24%.

[0008] According to one aspect of the present application, the fat content of the butter is 82%.

[0009] According to one aspect of the present application, the protein content of the skimmed milk powder is 32%.

[0010] A method for preparing a natural cheddar cheese flavor substance comprises the following steps: S1: placing cheddar cheese, butter, sodium citrate, edible salt, skim milk powder and water in a melting pot, stirring and heating to obtain a mixed material; S2: lowering the temperature of the mixed material; S3: adding protease and lipase to the mixed material after the temperature is lowered, and then placing the mixed material in a constant temperature bath for slow stirring and enzymolysis to obtain a semi-finished product; S4: placing the semi-finished product in a melting pot for sterilization, filling after sterilization, and cooling after filling to obtain a product.

[0011] According to one aspect of the present application, cheddar cheese, butter, sodium citrate, edible salt, skim milk powder and water are placed in a melting pot, stirred and heated at a stirring speed of 1000 rpm, mixed and stirred for 2 minutes, and the stirring speed is maintained at 1000 rpm.

[0012] According to one aspect of the present application, the mixture is heated to 90° C. and maintained for 2 minutes to obtain a mixed material.

[0013] According to one aspect of the present application, the temperature of the mixed material is reduced, and the mixture is cooled to 50°C.

[0014] According to one aspect of the present application, protease and lipase are added to the mixture after the temperature is reduced, and then the mixture is placed in a thermostatic bath for slow stirring and enzymolysis, and the temperature of the thermostatic bath is 50° C. and the enzymolysis time is 2 hours to obtain a semi-finished product.

[0015] According to one aspect of the present application, the semi-finished product is placed in a melting pot for sterilization, sterilized at 90°C for 2 minutes and then filled, and then cooled to 2-8°C to obtain the product.

[0016] The beneficial effects of the present invention are as follows: by setting a protease, a lipase and a substrate; the substrate is: cheddar cheese, butter, sodium citrate, edible salt, skim milk powder and water; and the weight ratio of protein is 0.1%-0.5%, the weight ratio of lipase is 0.1%-0.5%, the weight ratio of cheddar cheese is 5%-15%, the weight ratio of butter is 10-30%, the weight ratio of sodium citrate is 0.5%-2%, the weight ratio of edible salt is 0.1%-0.5%, the weight ratio of skim milk powder is 2%-5% and the balance is water, and through the above steps, the aroma of the prepared product is natural, soft and realistic, the flavor of cheddar cheese is typical and rich, and the intrinsic quality of the flavored product can be significantly improved. At the same time, this method also avoids the loss of flavor substances that may be caused in the process of extracting and concentrating cheddar cheese flavor substances in the prior art, thereby improving the flavor and taste of the final product. DETAILED DESCRIPTION

[0017] The following embodiments are provided for a better understanding of the present invention, but are not intended to limit the best mode of implementation and do not limit the content and protection scope of the present invention. Any product identical or similar to the present invention obtained by anyone under the inspiration of the present invention or by combining the features of the present invention with other prior arts shall fall within the protection scope of the present invention.

[0018] If no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in the field can be used. If no manufacturer is specified for the reagents or instruments used, they are all conventional reagent products that can be obtained commercially.

[0019] The present application provides a natural cheddar cheese flavor substance, the raw materials of which include: protease, lipase and substrate; wherein the substrate is: cheddar cheese, butter, sodium citrate, edible salt, skim milk powder and water as main ingredients; the present application provides a product by placing the substrate into a melting pot for heating and stirring, then cooling it, adding protease and lipase after the cooling, then placing it into a constant temperature bath for stirring and enzymolysis, placing it into a melting pot for sterilization after enzymolysis, and finally filling and cooling it to obtain the product.

[0020] Preferably, the weight ratio of protein is 0.1%-0.5%, the weight ratio of lipase is 0.1%-0.5%, the weight ratio of cheddar cheese is 5%-15%, the weight ratio of butter is 10-30%, the weight ratio of sodium citrate is 0.5%-2%, the weight ratio of edible salt is 0.1%-0.5%, the weight ratio of skim milk powder is 2%-5% and the balance is water.

[0021] Furthermore, the cheddar cheese is mature cheddar cheese with a maturity period of 3-6 months, a fat content of 35%, and a protein content of 24%.

[0022] In one achievable embodiment, the fat content of the butter is 82%.

[0023] In a feasible embodiment, the protein content of the skimmed milk powder is 32%.

[0024] A method for preparing a natural cheddar cheese flavor substance comprises the following steps: S1: placing cheddar cheese, butter, sodium citrate, edible salt, skim milk powder and water in a melting pot, stirring and heating to obtain a mixed material; S2: lowering the temperature of the mixed material; S3: adding protease and lipase to the mixed material after the temperature is lowered, and then placing the mixed material in a thermostatic bath for slow stirring and enzymolysis to obtain a semi-finished product;

[0025] S4: placing the semi-finished product in a melting pot for sterilization, filling it after sterilization, and cooling it after filling to obtain the product.

[0026] Preferably, cheddar cheese, butter, sodium citrate, edible salt, skim milk powder and water are placed in a melting pot, stirred and heated, and the stirring speed is 1000 rpm, and the mixture is mixed and stirred for 2 minutes, maintaining a stirring speed of 1000 rpm.

[0027] Next, the mixture was heated to 90° C. and maintained for 2 min to obtain a mixed material.

[0028] Further, the temperature of the mixed material was lowered to 50°C.

[0029] Further, protease and lipase are added to the mixture after the temperature is lowered, and then the mixture is placed in a thermostatic bath for slow stirring and enzymolysis, and the temperature of the thermostatic bath is 50° C. and the enzymolysis time is 2-5 hours to obtain a semi-finished product.

[0030] After completing the above steps, the semi-finished product is placed in a melting pot for sterilization, sterilized at 90°C for 2 minutes and then filled, and after filling, cooled to 2-8°C to obtain the product.

[0031] Example 1

[0032] A natural cheddar cheese flavor substance comprises the following raw materials in percentage by weight: 0.1% of protease, 0.3% of lipase, 5% of cheddar cheese, 10% of butter, 2% of skim milk powder, 0.5% of sodium citrate, 0.1% of edible salt, and the rest is made up of water to 100%.

[0033] The preparation method comprises the following steps:

[0034] S1: Put cheddar cheese, butter, sodium citrate, edible salt, skim milk powder and water in a melting pot, stir at a speed of 1000 rpm, mix and stir for 2 minutes, maintain the stirring speed at 1000 rpm, heat to 90°C and maintain for 2 minutes to obtain a mixed material;

[0035] S2: Lower the temperature of the mixed material to 50°C;

[0036] S3: adding protease and lipase to the mixture after the temperature is lowered, and then placing it in a 50°C constant temperature bath for slow stirring and enzymolysis for 2 hours to obtain a semi-finished product;

[0037] S4: Place the semi-finished product in a melting pot for sterilization. After sterilization at 90°C for 2 minutes, fill it. After filling, cool it to 2°C to obtain the product.

[0038] Example 2

[0039] A natural cheddar cheese flavor substance comprises the following raw materials in percentage by weight: 0.2% of protease, 0.4% of lipase, 10% of mature cheddar cheese, 15% of butter, 2% of skim milk powder, 0.5% of sodium citrate, 0.2% of edible salt, and the rest is made up of water to 100%.

[0040] The preparation method comprises the following steps:

[0041] S1: Put cheddar cheese, butter, sodium citrate, edible salt, skim milk powder and water in a melting pot, stir at a speed of 1000 rpm, mix and stir for 2 minutes, maintain the stirring speed at 1000 rpm, heat to 90°C and maintain for 2 minutes to obtain a mixed material;

[0042] S2: Lower the temperature of the mixed material to 50°C;

[0043] S3: adding protease and lipase to the mixture after the temperature is lowered, and then placing it in a 50°C constant temperature bath for slow stirring and enzymolysis for 2 hours to obtain a semi-finished product;

[0044] S4: Place the semi-finished product in a melting pot for sterilization. After sterilization at 90°C for 2 minutes, fill it. After filling, cool it to 8°C to obtain the product.

[0045] Example 3

[0046] A natural cheddar cheese flavor substance comprises the following raw materials in percentage by weight: 0.3% of protease, 0.5% of lipase, 15% of mature cheddar cheese, 20% of butter, 2% of skim milk powder, 0.6% of sodium citrate, 0.3% of edible salt, and the rest is made up of water to 100%.

[0047] The preparation method comprises the following steps:

[0048] S1: Put cheddar cheese, butter, sodium citrate, edible salt, skim milk powder and water in a melting pot, stir at a speed of 1000 rpm, mix and stir for 2 minutes, maintain the stirring speed at 1000 rpm, heat to 90°C and maintain for 2 minutes to obtain a mixed material;

[0049] S2: Lower the temperature of the mixed material to 50°C;

[0050] S3: adding protease and lipase to the mixture after the temperature is lowered, and then placing it in a 50°C constant temperature bath for slow stirring and enzymolysis for 2 hours to obtain a semi-finished product;

[0051] S4: Place the semi-finished product in a melting pot for sterilization. After sterilization at 90°C for 2 minutes, fill it. After filling, cool it to 7°C to obtain the product.

[0052] Example 4

[0053] A natural cheddar cheese flavor substance comprises the following raw materials in percentage by weight: 0.3% of protease, 0.5% of lipase, 10% of mature cheddar cheese, 25% of butter, 1% of skim milk powder, 1% of sodium citrate, 0.2% of edible salt, and the rest is made up of water to 100%.

[0054] The preparation method comprises the following steps:

[0055] S1: Put cheddar cheese, butter, sodium citrate, edible salt, skim milk powder and water in a melting pot, stir at a speed of 1000 rpm, mix and stir for 2 minutes, maintain the stirring speed at 1000 rpm, heat to 90°C and maintain for 2 minutes to obtain a mixed material;

[0056] S2: Lower the temperature of the mixed material to 50°C;

[0057] S3: adding protease and lipase to the mixture after the temperature is lowered, and then placing it in a 50°C constant temperature bath for slow stirring and enzymolysis for 2 hours to obtain a semi-finished product;

[0058] S4: Place the semi-finished product in a melting pot for sterilization. After sterilization at 90°C for 2 minutes, fill it. After filling, cool it to 6°C to obtain the product.

[0059] Example 5

[0060] A natural cheddar cheese flavor substance comprises the following raw materials in percentage by weight: 0.3% of protease, 0.5% of lipase, 15% of mature cheddar cheese, 30% of butter, 2% of skim milk powder, 2% of sodium citrate, 0.2% of edible salt, and the rest is made up of water to 100%.

[0061] The preparation method comprises the following steps:

[0062] S1: Put cheddar cheese, butter, sodium citrate, edible salt, skim milk powder and water in a melting pot, stir at a speed of 1000 rpm, mix and stir for 2 minutes, maintain the stirring speed at 1000 rpm, heat to 90°C and maintain for 2 minutes to obtain a mixed material;

[0063] S2: Lower the temperature of the mixed material to 50°C;

[0064] S3: adding protease and lipase to the mixture after the temperature is lowered, and then placing it in a 50°C constant temperature bath for slow stirring and enzymolysis for 2 hours to obtain a semi-finished product;

[0065] S4: Place the semi-finished product in a melting pot for sterilization. After sterilization at 90°C for 2 minutes, fill it. After filling, cool it to 5°C to obtain the product.

[0066] Example 6

[0067] A natural cheddar cheese flavor substance comprises the following raw materials in percentage by weight: 0.3% of protease, 0.5% of lipase, 5% of mature cheddar cheese, 30% of butter, 2% of skim milk powder, 2% of sodium citrate, 0.2% of edible salt, and the rest is made up of water to 100%.

[0068] The preparation method comprises the following steps:

[0069] S1: Put cheddar cheese, butter, sodium citrate, edible salt, skim milk powder and water in a melting pot, stir at a speed of 1000 rpm, mix and stir for 2 minutes, maintain the stirring speed at 1000 rpm, heat to 90°C and maintain for 2 minutes to obtain a mixed material;

[0070] S2: Lower the temperature of the mixed material to 50°C;

[0071] S3: adding protease and lipase to the mixture after the temperature is lowered, and then placing it in a 50°C constant temperature bath for slow stirring and enzymolysis for 2 hours to obtain a semi-finished product;

[0072] S4: Place the semi-finished product in a melting pot for sterilization. After sterilization at 90°C for 2 minutes, fill it. After filling, cool it to 5°C to obtain the product.

[0073] Comparative Example 1

[0074] A natural cheddar cheese flavor substance comprises the following raw materials in percentage by weight: 0.1% of protease, 0.1% of lipase, 5% of mature cheddar cheese, 10% of butter, 5% of skim milk powder, 2% of sodium citrate, 0.2% of edible salt, and the rest is made up of water to 100%.

[0075] The preparation method comprises the following steps:

[0076] S1: Put cheddar cheese, butter, sodium citrate, edible salt, skim milk powder and water in a melting pot, stir at a speed of 1000 rpm, mix and stir for 2 minutes, maintain the stirring speed at 1000 rpm, heat to 90°C and maintain for 2 minutes to obtain a mixed material;

[0077] S2: Lower the temperature of the mixed material to 40°C;

[0078] S3: adding protease and lipase to the mixture after the temperature is lowered, and then placing it in a 40°C constant temperature bath for slow stirring and enzymolysis for 1 hour to obtain a semi-finished product;

[0079] S4: Place the semi-finished product in a melting pot for sterilization. After sterilization at 90°C for 2 minutes, fill it. After filling, cool it to 1°C to obtain the product.

[0080] Comparative Example 2

[0081] A natural cheddar cheese flavor substance comprises the following raw materials in percentage by weight: 0.6% of protease, 0.6% of lipase, 40% of mature cheddar cheese, 5% of butter, 1% of skim milk powder, 3% of sodium citrate, 1% of edible salt, and the rest is made up of water to 100%.

[0082] The preparation method comprises the following steps:

[0083] S1: Put cheddar cheese, butter, sodium citrate, edible salt, skim milk powder and water in a melting pot, stir at a speed of 1000 rpm, mix and stir for 2 minutes, maintain the stirring speed at 1000 rpm, heat to 90°C and maintain for 2 minutes to obtain a mixed material;

[0084] S2: Lower the temperature of the mixed material to 40°C;

[0085] S3: adding protease and lipase to the mixture after the temperature is lowered, and then placing it in a 40°C constant temperature bath for slow stirring and enzymolysis for 2 hours to obtain a semi-finished product;

[0086] S4: Place the semi-finished product in a melting pot for sterilization. After sterilization at 90°C for 2 minutes, fill it. After filling, cool it to 1°C to obtain the product.

[0087] Comparative Example 3

[0088] A natural cheddar cheese flavor substance comprises the following raw materials in percentage by weight: 1% protease, 2% lipase, 20% mature cheddar cheese, 35% butter, 6% skim milk powder, 3% sodium citrate, 2% edible salt, and the rest is made up of water to 100%.

[0089] The preparation method comprises the following steps:

[0090] S1: Put cheddar cheese, butter, sodium citrate, edible salt, skim milk powder and water in a melting pot, stir at a speed of 1000 rpm, mix and stir for 2 minutes, maintain the stirring speed at 1000 rpm, heat to 90°C and maintain for 2 minutes to obtain a mixed material;

[0091] S2: Lower the temperature of the mixed material to 40°C;

[0092] S3: adding protease and lipase to the mixture after the temperature is lowered, and then placing it in a 40°C constant temperature bath for slow stirring and enzymolysis for 2 hours to obtain a semi-finished product;

[0093] S4: Place the semi-finished product in a melting pot for sterilization. After sterilization at 90°C for 2 minutes, fill it. After filling, cool it to 1°C to obtain the product.

[0094] Table 1 shows the implementation results:

[0095]

[0096]

[0097] It can be seen that Examples 1, 2, 3, 4, 5, and 6 show that each raw material is within the protection scope of the present application, and the various times and temperatures of the preparation steps are also within the protection scope of the present application. The prepared products have a rich cheddar cheese taste, rich flavor, a slight enzymatic astringency, and a paste-like texture after cooling with a fine texture.

[0098] Comparative Example 1 is compared with Examples 1, 2, 3, 4, 5, and 6. The product prepared in Comparative Example 1 has insufficient enzymatic flavor, a bland overall flavor, and a thinner texture after cooling.

[0099] Comparative Example 2 Compared with Examples 1, 2, 3, 4, 5, and 6, the product prepared in Comparative Example 2 has a certain cheddar cheese taste, an enzymatic astringent taste, and a thinner texture after cooling.

[0100] Compared with Examples 1, 2, 3, 4, 5 and 6, the product prepared in Comparative Example 3 has a certain cheddar cheese taste, a stronger bitterness, a stronger enzymatic astringency and a powdery feel. After cooling, the texture is thinner and powdery.

[0101] This shows that the products prepared in Examples 2, 3, 4, 5 and 6 are better.

[0102] The present application comprises protease, lipase and substrate; the substrate is cheddar cheese, butter, sodium citrate, edible salt, skim milk powder and water; and the weight ratio of protein is 0.1%-0.5%, the weight ratio of lipase is 0.1%-0.5%, the weight ratio of cheddar cheese is 5%-15%, the weight ratio of butter is 10-30%, the weight ratio of sodium citrate is 0.5%-2%, the weight ratio of edible salt is 0.1%-0.5%, the weight ratio of skim milk powder is 2%-5% and the balance is water, and through the above steps, the present application has the following effects:

[0103] Adding a mixture of enzymes (protease, lipase) to the substrate for enzymatic hydrolysis under appropriate conditions can effectively decompose and transform the macromolecular organic compounds in cheddar cheese to generate more small molecular organic compounds, thereby further enhancing the flavor of the final product. At the same time, this method avoids the production of by-products in the production process of existing synthetic liquid flavor substances, thereby improving the taste and aroma of the final product;

[0104] Using mature cheddar cheese and butter as the matrix, heating and melting, adding water, emulsifying salt and auxiliary materials, and homogenizing to prepare an emulsified and uniform substrate, this method can effectively extract and concentrate the flavor substances in cheddar cheese, making the flavor of the final product more intense and typical. At the same time, this method also reduces the amount of mature cheese and butter, thereby reducing production costs and improving production efficiency;

[0105] The enzymatic hydrolysis process is carried out under appropriate conditions, which can effectively control the degree of enzymatic hydrolysis and avoid adverse effects on the structure and composition of flavor substances, thereby ensuring the flavor and taste of the final product. At the same time, this method also avoids the negative effects that the existing technology may have on flavor substances during sterilization and enzymatic hydrolysis, thereby improving the flavor and taste of the final product;

[0106] The product prepared by the present application has a natural, soft and realistic aroma, and has a typical strong cheddar cheese flavor, which can significantly improve the intrinsic quality of the flavored product. At the same time, the method also avoids the loss of flavor substances that may be caused in the process of extracting and concentrating cheddar cheese flavor substances in the prior art, thereby improving the flavor and taste of the final product.

[0107] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical solutions and concepts of the present invention within the scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A natural cheddar cheese flavoring substance, characterized in that: The raw materials of natural cheddar cheese flavor substances include: protease, lipase and substrate; The substrates are: cheddar cheese, butter, sodium citrate, table salt, skim milk powder and water; The weight ratio of protein is 0.1%-0.5%, the weight ratio of lipase is 0.1%-0.5%, the weight ratio of cheddar cheese is 5%-15%, the weight ratio of butter is 10-30%, the weight ratio of sodium citrate is 0.5%-2%, the weight ratio of edible salt is 0.1%-0.5%, the weight ratio of skimmed milk powder is 2%-5% and the balance is water.

2. The natural cheddar cheese flavoring substance according to claim 1, characterized in that Cheddar cheese is mature cheddar cheese with a maturation period of 3-6 months and a fat content of 35% and a protein content of 24%.

3. The natural cheddar cheese flavoring substance according to claim 2, characterized in that Butter has a fat content of 82%.

4. The natural cheddar cheese flavoring substance according to claim 3, characterized in that The protein content of skim milk powder is 32%.

5. A method for preparing the natural cheddar cheese flavor substance according to claims 1-4, characterized in that: The following steps are involved: S1: placing cheddar cheese, butter, sodium citrate, edible salt, skim milk powder and water in a melting pot, stirring and heating to obtain a mixed material; S2: reduce the temperature of the mixed material; S3: adding protease and lipase to the mixture after the temperature is lowered, and then placing the mixture in a constant temperature bath for slow stirring and enzymolysis to obtain a semi-finished product; S4: placing the semi-finished product in a melting pot for sterilization, filling it after sterilization, and cooling it after filling to obtain the product.

6. The method for preparing the natural cheddar cheese flavor substance according to claim 5, characterized in that: Put cheddar cheese, butter, sodium citrate, table salt, skim milk powder and water in a melting pot, stir and heat at a stirring speed of 1000 rpm, mix and stir for 2 minutes, and maintain a stirring speed of 1000 rpm.

7. The method for preparing the natural cheddar cheese flavor substance according to claim 6, characterized in that: Heat to 90°C and maintain for 2 min to obtain a mixed material.

8. The method for preparing the natural cheddar cheese flavor substance according to claim 7, characterized in that: The temperature of the mixed material was lowered and the mixture was cooled to 50°C.

9. The method for preparing the natural cheddar cheese flavor substance according to claim 8, characterized in that: Protease and lipase were added to the mixture after the temperature was lowered, and then the mixture was placed in a thermostatic bath for slow stirring and enzymolysis. The temperature of the thermostatic bath was 50° C. and the enzymolysis time was 2 h to obtain a semi-finished product.

10. The method for preparing the natural cheddar cheese flavor substance according to claim 9, characterized in that: The semi-finished product is placed in a melting pot for sterilization, sterilized at 90°C for 2 minutes and then filled. After filling, it is cooled to 2-8°C to obtain the product.

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