Dessert milk jelly processed cheese and preparation method thereof

Abstract

The dessert milk jelly processed cheese is characterized by comprising cheese, single cream, white granulated sugar, whey powder, milk powder, modified starch, emulsifying salt, colloid, sauce and water, the cheese, the single cream, the white granulated sugar, the whey powder, the milk powder, the modified starch, the emulsifying salt, the colloid, the sauce and the water are all put into a heating pot to be heated and stirred, then the acid liquor is added to be stirred, finally emulsification is conducted, and a finished product is obtained. The finished product prepared from the components is elastic and light in structure, and the problems of material liquid whipping, foaming and the like caused by too long filling time in the filling, molding and cold storage processes of the finished product are solved.

Description

Technical Field

[0001] The invention discloses the technical field of cheese preparation, in particular to a dessert milk jelly processed cheese and a preparation method thereof. Background Art

[0002] Cheese is a solid dairy product made by coagulating and maturing raw milk with fermentation agents and rennet. Cheese is rich in nutrients such as protein, calcium and vitamins. It is a natural functional food base material with much higher nutrition than other conventional dairy products. In recent years, cheese companies have actively expanded maternal and infant channels, and have accurately entered the consumption scene of children's complementary food by giving products high calcium, high protein and animation IP attributes, but the product categories for adult snacks are still insufficient. With the continuous improvement of consumer consumption concepts, consumer demand has gradually diversified, and consumption scenarios have continued to expand. Cheese products with high nutritional value and leisure consumption attributes have broad development prospects in the current cheese market, which can meet the new era of young consumer groups' pursuit of diversified and personalized cheese products. Dessert snacks have responded to the market demand for cheese, cut into the adult snack cheese product market, expanded consumers' choice of new cheese products, and are more conducive to the diversified development of cheese products.

[0003] Currently, cakes, biscuits and other cheese products are more common in desserts, and the textures of these products are mainly hard or fluffy. Danse's dessert jelly with cheese as the main component has special requirements for the product formula system due to its special texture requirements. If the product liquid is too thin, it will not be conducive to the filling of the product, and if the product liquid is thick, it will not be able to meet the requirements of the product texture of being elastic and light. In addition, during the filling, shaping and refrigerated storage process, the product will produce problems such as whipping and foaming of the liquid due to the long filling time. It has high requirements for the required formula, production process, temporary storage and turnover space and refrigeration system. Therefore, the investment in the production line is high, which will increase the production cost. Summary of the invention

[0004] In view of this, the present application provides dessert milk jelly processed cheese and a preparation method thereof, which reduces the high investment in the production line and increases production costs through a unique formula and production process.

[0005] According to one aspect of the present application, a dessert milk jelly processed cheese is provided, and the raw materials of the dessert milk jelly processed cheese include cheese, cream, white sugar, whey powder, milk powder, modified starch, emulsified salt, colloid, sauce and water; the cheese, cream, white sugar, whey powder, milk powder, modified starch, emulsified salt, colloid, sauce and water are all put into a heating pot for heating and stirring, and then acid solution is added for stirring, and finally emulsification is performed to obtain a finished product.

[0006] According to one aspect of the present application, the weight ratio of cheese is 40-70%, the weight ratio of cream is 10-20%, the weight ratio of white sugar is 5-10%, the weight ratio of whey powder is 2-6%, the weight ratio of milk powder is 1-5%, the weight ratio of modified starch is 0.5-2%, the weight ratio of emulsifying salt is 0.2-1.0%, the weight ratio of colloid is 0.1-1%, the weight ratio of sauce is 0.1-1.5% and the balance is water.

[0007] According to one aspect of the present application, the cheese is soft cheese and / or fresh cheese.

[0008] According to one aspect of the present application, the pH value of the soft cheese is 5.5-5.7.

[0009] According to one aspect of the present application, the colloid is a combination of two of carrageenan, locust bean gum, gellan gum and xanthan gum.

[0010] According to one aspect of the present application, the deformed starch is a combination of two or more of hydroxypropyl starch, acid-treated starch and acetate starch.

[0011] A preparation method for dessert milk jelly reconstituted cheese comprises the following steps: S1: putting cheese, cream, white sugar, whey powder, milk powder, modified starch, emulsified salt, colloid, sauce and water into a heating pot for heating and stirring at a stirring speed of 40%-60% to obtain a semi-finished product I; S2: adjusting the stirring speed to 60%-80% to obtain a semi-finished product II; S3: heating the semi-finished product II to 95°C at a stirring speed of 60%-80%; S4: adding acid solution, adjusting the pH value of the semi-finished product II to 5.5-5.7, stirring at a speed of 20%-30% to obtain a semi-finished product III; S5: emulsifying the semi-finished product III, controlling the temperature to 95°C, stirring at a speed of 10%-30%, and cutting to obtain a finished product.

[0012] According to one aspect of the present application, cheese, cream, white sugar, whey powder, milk powder, modified starch, emulsified salt, colloid, sauce and water are all put into a heating pot for heating and stirring, the stirring speed is 40%-60%, and the stirring time is 1min-3min, and a semi-finished product I is obtained.

[0013] According to one aspect of the present application, the stirring speed is then adjusted to 60%-80%, and the stirring time is 1 min-3 min, to obtain semi-finished product II.

[0014] According to one aspect of the present application, the semi-finished product II is heated to 95° C., with a stirring speed of 60%-80% and a heating time of 3 min-5 min.

[0015] The beneficial effects of the present invention are as follows: cheese, cream, white sugar, whey powder, milk powder, modified starch, emulsified salt, colloid, sauce and water are all put into a heating pot, and through the above preparation steps, a finished product is obtained that is elastic and light, and the texture, taste and stability of the product are basically kept unchanged within the shelf life. Moreover, the preparation process can improve production efficiency and optimize product cost. DETAILED DESCRIPTION

[0016] The following examples are provided for a better understanding of the present invention, but are not intended to limit the best mode of implementation, nor to 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.

[0017] 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.

[0018] According to one aspect of the present application, a dessert custard processed cheese is provided, comprising cheese, cream, granulated sugar, whey powder, milk powder, modified starch, emulsified salt, colloid, sauce and water; the cheese, cream, granulated sugar, whey powder, milk powder, modified starch, emulsified salt, colloid, sauce and water are all put into a heating pot for heating and stirring, then acid solution is added for stirring, and finally emulsification is performed to obtain a finished product.

[0019] According to one aspect of the present application, the weight ratio of cheese is 40-70%, the weight ratio of cream is 10-20%, the weight ratio of white sugar is 5-10%, the weight ratio of whey powder is 2-6%, the weight ratio of milk powder is 1-5%, the weight ratio of modified starch is 0.5-2%, the weight ratio of emulsifying salt is 0.2-1.0%, the weight ratio of colloid is 0.1-1%, the weight ratio of sauce is 0.1-1.5% and the balance is water.

[0020] According to one aspect of the present application, the cheese is soft cheese and / or fresh cheese.

[0021] According to one aspect of the present application, the pH value of the soft cheese is 5.5-5.7.

[0022] According to one aspect of the present application, the colloid is a combination of two of carrageenan, locust bean gum, gellan gum and xanthan gum.

[0023] According to one aspect of the present application, the deformed starch is a combination of two or more of hydroxypropyl starch, acid-treated starch and acetate starch.

[0024] A preparation method for dessert milk jelly reconstituted cheese comprises the following steps: S1: putting cheese, cream, white sugar, whey powder, milk powder, modified starch, emulsified salt, colloid, sauce and water into a heating pot for heating and stirring at a stirring speed of 40%-60% to obtain a semi-finished product I; S2: adjusting the stirring speed to 60%-80% to obtain a semi-finished product II; S3: heating the semi-finished product II to 95°C at a stirring speed of 60%-80%; S4: adding acid solution, adjusting the pH value of the semi-finished product II to 5.5-5.7, stirring at a speed of 20%-30% to obtain a semi-finished product III; S5: emulsifying the semi-finished product III, controlling the temperature to 95°C, stirring at a speed of 10%-30%, and cutting to obtain a finished product.

[0025] According to one aspect of the present application, cheese, cream, white sugar, whey powder, milk powder, modified starch, emulsified salt, colloid, sauce and water are all put into a heating pot for heating and stirring, the stirring speed is 40%-60%, and the stirring time is 1min-3min, and a semi-finished product I is obtained.

[0026] According to one aspect of the present application, the stirring speed is then adjusted to 60%-80%, and the stirring time is 1 min-3 min, to obtain semi-finished product II.

[0027] According to one aspect of the present application, the semi-finished product II is heated to 95° C., with a stirring speed of 60%-80% and a heating time of 3 min-5 min.

[0028] According to one aspect of the present application, the preparation steps of hydroxypropyl starch, acid-treated starch and acetate starch are as follows: the original starch is mixed with water to form starch milk, acid solution is added and stirred continuously for acid hydrolysis treatment, and after the reaction is completed, it is slowly neutralized with dilute alkali solution, and then filtered, washed, dried, crushed and other processing steps are performed to prepare it.

[0029] Example 1

[0030] A dessert milk jelly processed cheese comprises the following materials by weight: 40% cheese, 10% cream, 5% white sugar, 2% whey powder, 1% milk powder, 0.5% modified starch, 0.2% emulsified salt, 0.1% colloid, 0.1% sauce and the balance is water.

[0031] The finished product is obtained by the following steps:

[0032] S1: Put all the powders such as cheese, cream, white sugar, whey powder, milk powder, sauces and water into a heating pot, stir at a speed of 40% for 1 minute;

[0033] S2: Adjust the stirring speed to 60% and the stirring time to 1 min;

[0034] S3: heating to 95°C, stirring speed 60%, heating time 3 min;

[0035] S4: adding acid solution to adjust the pH of the liquid to 5.5, stirring speed is 20%, stirring time is 1min;

[0036] S5: Emulsification process: control the temperature to 95°C, the stirring speed to 10%, only the scraper is turned on, and the reaction time is 10 minutes.

[0037] Example 2

[0038] A dessert milk jelly processed cheese comprises the following materials by weight: 55% cheese, 15% cream, 7% white sugar, 4% whey powder, 3% milk powder, 1% modified starch, 0.6% emulsified salt, 0.5% colloid, 1% sauce and the balance is water.

[0039] The finished product is obtained by the following steps:

[0040] S1: Put all the powders such as cheese, cream, white sugar, whey powder, milk powder, sauces and water into a heating pot, stir at 50% speed for 2 minutes;

[0041] S2: Adjust the stirring speed to 70% and the stirring time to 2 minutes;

[0042] S3: heating to 95°C, stirring speed 70%, heating time 4 min;

[0043] S4: adding acid solution to adjust the pH of the liquid to 5.6, stirring speed is 25%, stirring time is 2min;

[0044] S5: Emulsification process: control the temperature to 95°C, the stirring speed to 20%, only the scraper is turned on, and the reaction time is 15 minutes.

[0045] Example 3

[0046] The invention discloses a dessert milk jelly processed cheese, the ingredients of which are, by weight, 70% cheese, 20% cream, 10% white sugar, 6% whey powder, 5% milk powder, 2% modified starch, 1.0% emulsified salt, 1% colloid, 1.5% sauce and the balance is water.

[0047] The finished product is obtained by the following steps:

[0048] S1: Put all the powders such as cheese, cream, white sugar, whey powder, milk powder, sauces and water into a heating pot, stir at a speed of 60% for 3 minutes;

[0049] S2: Adjust the stirring speed to 80% and the stirring time to 3 minutes;

[0050] S3: heating to 95°C, stirring speed 80%, heating time 5 min;

[0051] S4: adding acid solution to adjust the pH of the liquid to 5.7, stirring speed is 30%, stirring time is 3min;

[0052] S5: Emulsification process: control the temperature to 95°C, the stirring speed to 130%, only the scraper is turned on, and the reaction time is 20 minutes.

[0053] Comparative Example 1

[0054] A dessert milk jelly processed cheese comprises the following materials by weight: 39% cheese, 9% cream, 4% white sugar, 1% whey powder, 0.9% milk powder, 0.4% modified starch, 0.1% emulsified salt, 0.09% colloid, 0.09% sauce and the balance is water.

[0055] The finished product is obtained by the following steps:

[0056] S1: Put all the powders such as cheese, cream, white sugar, whey powder, milk powder, sauces and water into a heating pot, stir at a speed of 60% for 3 minutes;

[0057] S2: Adjust the stirring speed to 80% and the stirring time to 3 minutes;

[0058] S3: heating to 95°C, stirring speed 80%, heating time 5 min;

[0059] S4: adding acid solution to adjust the pH of the liquid to 5.7, stirring speed is 30%, stirring time is 3min;

[0060] S5: Emulsification process: control the temperature to 95°C, the stirring speed to 130%, only the scraper is turned on, and the reaction time is 20 minutes.

[0061] Comparative Example 2

[0062] A dessert milk jelly processed cheese comprises the following materials by weight: 71% cheese, 21% cream, 11% white sugar, 7% whey powder, 6% milk powder, 3% modified starch, 0.9% emulsified salt, 2% colloid, 2% sauce and the balance is water.

[0063] The finished product is obtained by the following steps:

[0064] S1: Put all the powders such as cheese, cream, white sugar, whey powder, milk powder, sauces and water into a heating pot, stir at a speed of 60% for 3 minutes;

[0065] S2: Adjust the stirring speed to 80% and the stirring time to 3 minutes;

[0066] S3: heating to 95°C, stirring speed 80%, heating time 5 min;

[0067] S4: adding acid solution to adjust the pH of the liquid to 5.7, stirring speed is 30%, stirring time is 3min;

[0068] S5: Emulsification process: control the temperature to 95°C, the stirring speed to 130%, only the scraper is turned on, and the reaction time is 20 minutes.

[0069] Table 1 is a comparison of different ranges of various materials

[0070]

[0071] By comparing Examples 1, 2, and 3 with Comparative Examples 1 and 2, it can be seen that the finished products prepared in Examples 1, 2, and 3 are all formed and have moderate softness and elasticity. The value of the material in Comparative Example 1 is less than this range. Although the prepared finished product is formed, the forming effect is not as good as that in Examples 1, 2, and 3; the value of the material in Comparative Example 2 is greater than this range. The prepared finished product is formed, but it is too hard, affecting the taste.

[0072] In order to test the texture of the product, the combination of stabilizer and modified starch was investigated, and the degree of Q elasticity of the product texture was used as the evaluation index to screen out the combination with better effect. At the same time, the samples and the control group were placed at 6±2℃ and stored for 200 days for verification test to detect the texture changes of the products during storage to verify the effect of the combination of colloid and modified starch on the texture of the product.

[0073] According to the formula and raw material ratio, stabilizers were selected from carrageenan, gellan gum, xanthan gum, pectin, agar and locust bean gum, and combined with three types of modified starch: hydroxypropyl starch, acid-treated starch and acetate starch; the product texture was determined based on its elasticity and fineness, and the product was placed at 6±2℃ for observation. The results are as follows:

[0074] 1. The product effect of adding only one stabilizer or one modified starch is insufficient;

[0075] 2. The stabilizers were combined in pairs, and carrageenan, locust bean gum, gellan gum and xanthan gum were selected. Among them, the combination of carrageenan and locust bean gum had the best effect. The combination of pectin and agar with other stabilizers resulted in a product with a hard and brittle texture.

[0076] 3. Compounding: Add different types of modified starch to the combination of carrageenan and locust bean gum. The compounding with hydroxypropyl starch No. 1 has the best effect. After being stored at 6±2℃ for 200 days, the sample has a light and elastic texture.

[0077] Table 2 Combination ratio of stabilizer and modified starch (stored for 200 days at 6±2℃)

[0078]

[0079] In order to test the delicate and light taste of the product, different cheese raw materials and product pH factors were examined, and the light and delicate taste of the product was used as the evaluation index to screen out the combination scheme with better effect.

[0080] According to the formula and raw material ratio, the cheese raw materials are selected from cream cheese, low-salt cheddar, soft cheese and fresh cheese, and the product pH range is adjusted from high to low to 4.8-6.0; the product taste is delicate and light as the basis for judgment, and the results are as follows:

[0081] 1. If low-salt cheddar or cream cheese is used as raw material, the product texture is relatively hard and cannot achieve the light feeling of melting in the mouth; if soft cheese or fresh cheese is used as raw material, the product texture can be chewy and light.

[0082] 2. The pH value of the product was adjusted based on the schemes using soft cheese and fresh cheese as raw materials respectively; the product using soft cheese as raw material and adjusted to a pH value in the range of 5.5-5.7 had a light and delicate taste, while the product using fresh cheese as raw material and adjusted to a pH value in the range of 5.5-5.7 had a light taste but was rough.

[0083] Table 3 Product pH range:

[0084]

[0085] In order to test the situation where the product is whipped and foamed due to the dilute liquid, the process parameters such as emulsification time and stirring speed are examined, and whether the product is whipped and foamed is used as the evaluation index to screen out the combination scheme with better effect.

[0086] According to the product preparation process, the product emulsification stirring speed is 10%-30%, and the emulsification time is tested for 10-30 minutes. Whether the product is whipped and foamed is used as the basis for judgment. The results are as follows:

[0087] Example 4

[0088] A dessert milk jelly processed cheese comprises the following materials by weight: 40% cheese, 10% cream, 5% white sugar, 2% whey powder, 1% milk powder, 0.5% modified starch, 0.2% emulsified salt, 0.1% colloid, 0.1% sauce and the balance is water.

[0089] The finished product is obtained by the following steps:

[0090] S1: Put all the powders such as cheese, cream, white sugar, whey powder, milk powder, sauces and water into a heating pot, stir at a speed of 40% for 1 minute;

[0091] S2: Adjust the stirring speed to 60% and the stirring time to 1 min;

[0092] S3: heating to 95°C, stirring speed 60%, heating time 3 min;

[0093] S4: adding acid solution to adjust the pH of the liquid to 5.5, stirring speed is 20%, stirring time is 1min;

[0094] S5: Emulsification process: control the temperature to 95°C, the stirring speed to 10%, only the scraper is turned on, and the reaction time is 10 minutes.

[0095] Example 5

[0096] A dessert milk jelly processed cheese comprises the following materials by weight: 55% cheese, 15% cream, 7% white sugar, 4% whey powder, 3% milk powder, 1% modified starch, 0.6% emulsified salt, 0.5% colloid, 1% sauce and the balance is water.

[0097] The finished product is obtained by the following steps:

[0098] S1: Put all the powders such as cheese, cream, white sugar, whey powder, milk powder, sauces and water into a heating pot, stir at 50% speed for 2 minutes;

[0099] S2: Adjust the stirring speed to 70% and the stirring time to 2 minutes;

[0100] S3: heating to 95°C, stirring speed 70%, heating time 4 min;

[0101] S4: adding acid solution to adjust the pH of the liquid to 5.6, stirring speed is 25%, stirring time is 2min;

[0102] S5: Emulsification process: control the temperature to 95°C, the stirring speed to 20%, only the scraper is turned on, and the reaction time is 15 minutes.

[0103] Example 6

[0104] The invention discloses a dessert milk jelly processed cheese, the ingredients of which are, by weight, 70% cheese, 20% cream, 10% white sugar, 6% whey powder, 5% milk powder, 2% modified starch, 1.0% emulsified salt, 1% colloid, 1.5% sauce and the balance is water.

[0105] The finished product is obtained by the following steps:

[0106] S1: Put all the powders such as cheese, cream, white sugar, whey powder, milk powder, sauces and water into a heating pot, stir at a speed of 60% for 3 minutes;

[0107] S2: Adjust the stirring speed to 80% and the stirring time to 3 minutes;

[0108] S3: heating to 95°C, stirring speed 80%, heating time 5 min;

[0109] S4: adding acid solution to adjust the pH of the liquid to 5.7, stirring speed is 30%, stirring time is 3min;

[0110] S5: Emulsification process: control the temperature to 95°C, the stirring speed to 130%, only the scraper is turned on, and the reaction time is 20 minutes.

[0111] Comparative Example 3

[0112] A dessert milk jelly processed cheese comprises the following materials by weight: 40% cheese, 10% cream, 5% white sugar, 2% whey powder, 1% milk powder, 0.5% modified starch, 0.2% emulsified salt, 0.1% colloid, 0.1% sauce and the balance is water.

[0113] The finished product is obtained by the following steps:

[0114] S1: Put all the powders such as cheese, cream, white sugar, whey powder, milk powder, sauces and water into a heating pot, stir at a speed of 40% for 1 minute;

[0115] S2: Adjust the stirring speed to 60% and the stirring time to 1 min;

[0116] S3: heating to 95°C, stirring speed 60%, heating time 3 min;

[0117] S4: adding acid solution to adjust the pH of the liquid to 5.5, stirring speed is 20%, stirring time is 1min;

[0118] S5: Emulsification process: control the temperature to 95°C, the stirring speed to 10%, open the scraper and main knife, and the reaction time to 10 minutes.

[0119] Comparative Example 4

[0120] A dessert milk jelly processed cheese comprises the following materials by weight: 55% cheese, 15% cream, 7% white sugar, 4% whey powder, 3% milk powder, 1% modified starch, 0.6% emulsified salt, 0.5% colloid, 1% sauce and the balance is water.

[0121] The finished product is obtained by the following steps:

[0122] S1: Put all the powders such as cheese, cream, white sugar, whey powder, milk powder, sauces and water into a heating pot, stir at 50% speed for 2 minutes;

[0123] S2: Adjust the stirring speed to 70% and the stirring time to 2 minutes;

[0124] S3: heating to 95°C, stirring speed 70%, heating time 4 min;

[0125] S4: adding acid solution to adjust the pH of the liquid to 5.6, stirring speed is 25%, stirring time is 2min;

[0126] S5: Emulsification process: control the temperature to 95°C, the stirring speed to 20%, use the scraper and main knife, and the reaction time to 25min.

[0127] Comparative Example 5

[0128] The invention discloses a dessert milk jelly processed cheese, the ingredients of which are, by weight, 70% cheese, 20% cream, 10% white sugar, 6% whey powder, 5% milk powder, 2% modified starch, 1.0% emulsified salt, 1% colloid, 1.5% sauce and the balance is water.

[0129] The finished product is obtained by the following steps:

[0130] S1: Put all the powders such as cheese, cream, white sugar, whey powder, milk powder, sauces and water into a heating pot, stir at a speed of 60% for 3 minutes;

[0131] S2: Adjust the stirring speed to 80% and the stirring time to 3 minutes;

[0132] S3: heating to 95°C, stirring speed 80%, heating time 5 min;

[0133] S4: adding acid solution to adjust the pH of the liquid to 5.7, stirring speed is 30%, stirring time is 3min;

[0134] S5: Emulsification process: control the temperature to 95°C, the stirring speed to 130%, only the scraper is turned on, and the reaction time is 30 minutes.

[0135] Table 4 Product process parameter range:

[0136]

[0137] 1. When the stirring speed is 10%-30%, with the scraper and main knife, there is still foam in the product, but as the stirring speed decreases, the foam tends to decrease; when the stirring speed is 10%-30%, with only the scraper, the foam of the product disappears.

[0138] 2. Test the effect of emulsification time on the stirring speed of 10%-30%. If the emulsification time is 10-20 minutes, the product can be defoamed; if the emulsification time is 20-30 minutes, the product has the risk of oil precipitation.

[0139] The invention uses 40-70% of cheese, 10-20% of the light cream, 5-10% of the white sugar, 2-6% of the whey powder, 1-5% of the milk powder, 0.5-2% of the modified starch, 0.2-1.0% of the emulsifying salt, 0.1-1% of the colloid, 0.1-1.5% of the sauce and the balance of water as materials, all of which are put into a heating pot for heating and stirring, then acid liquid is added for stirring, and finally emulsification is performed, the pH value of the cheese is set to 5.5-5.7, the emulsification stirring speed is set to 10%-30%, the emulsification time is tested to be 10-30 minutes, and only a scraper is used, so that the obtained finished product has a Q-elastic and light texture, and the finished product will not cause the problem of whipping and foaming of the material liquid due to the excessively long filling time during the filling, shaping and refrigerated storage processes.

[0140] 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 dessert milk jelly processed cheese, characterized in that: The raw materials of dessert milk jelly processed cheese include cheese, cream, white sugar, whey powder, milk powder, modified starch, emulsified salt, colloid, sauce and water; Put cheese, cream, white sugar, whey powder, milk powder, modified starch, emulsified salt, colloid, sauce and water into a heating pot for heating and stirring, then add acid solution for stirring, and finally emulsify to obtain the finished product.

2. The dessert milk jelly processed cheese according to claim 1, characterized in that: The weight ratio of cheese is 40-70%, the weight ratio of cream is 10-20%, the weight ratio of white sugar is 5-10%, the weight ratio of whey powder is 2-6%, the weight ratio of milk powder is 1-5%, the weight ratio of modified starch is 0.5-2%, the weight ratio of emulsified salt is 0.2-1.0%, the weight ratio of colloid is 0.1-1%, the weight ratio of sauce is 0.1-1.5% and the balance is water.

3. The dessert milk jelly processed cheese according to claim 2, characterized in that: The cheese is soft cheese and / or fresh cheese.

4. The dessert milk jelly processed cheese according to claim 3, characterized in that: The pH value of the soft cheese is 5.5-5.

7.

5. The dessert milk jelly processed cheese according to any one of claims 1 to 4, characterized in that: The colloid is a combination of two of carrageenan, locust bean gum, gellan gum and xanthan gum.

6. The dessert milk jelly processed cheese according to claim 5, characterized in that: The deformed starch is a combination of two or more of hydroxypropyl starch, acid-treated starch and acetate starch.

7. A method for preparing processed cheese for dessert milk jelly capable of achieving 1-6, characterized in that: The following steps are involved: S1: Put cheese, cream, sugar, whey powder, milk powder, modified starch, emulsified salt, colloid, sauce and water into a heating pot for heating and stirring at a stirring speed of 40%-60% to obtain semi-finished product I; S2: Then adjust the stirring speed to 60%-80% to obtain semi-finished product II; S3: heating the semi-finished product II to 95°C with a stirring speed of 60%-80%; S4: adding acid solution, adjusting the pH value of semi-finished product II to 5.5-5.7, stirring at a speed of 20%-30%, and obtaining semi-finished product III; S5: Emulsify the semi-finished product III, control the temperature to 95°C, stir at a speed of 10%-30%, and only cut to obtain the finished product.

8. The method for preparing the dessert milk jelly processed cheese according to claim 7, characterized in that: Cheese, cream, white sugar, whey powder, milk powder, modified starch, emulsified salt, colloid, sauce and water are all put into a heating pot for heating and stirring. The stirring speed is 40%-60% and the stirring time is 1min-3min to obtain semi-finished product I.

9. The method for preparing processed cheese for dessert milk jelly according to claim 8, characterized in that: Then adjust the stirring speed to 60%-80% and the stirring time to 1min-3min to obtain semi-finished product II.

10. The method for preparing processed cheese for dessert milk jelly according to claim 9, characterized in that: Heat the semi-finished product II to 95° C., stir at a speed of 60%-80%, and heat for 3 min-5 min.

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