Calcium absorption promoting reproduced cheese and preparation method thereof

Abstract

The invention discloses processed cheese capable of promoting calcium absorption. The processed cheese comprises cheese, a phosphate substitute, a compound stabilizer, lactic acid, sugar, milk and water, the preparation method comprises the following steps: putting cheese into a melting pot, adding water, milk and a phosphate substitute, shearing and heating, adding a compound stabilizer and sugar into the melting pot, shearing and heating, adding lactic acid, continuously shearing and sterilizing, putting into a to-be-canned container after sterilizing, uniformly mixing, and finally cooling in a cooling tunnel to obtain a finished product. Through the combination, the components generate a synergistic effect, so that the processed cheese has a better effect of replacing phosphate compared with a single component, has a higher calcium-phosphorus ratio compared with the traditional processed cheese, is beneficial to calcium absorption, and plays a role in reducing salt and sodium at the same time; compared with traditional processed cheese, the processed cheese is cleaner in label and meets the requirements of healthy food.

Description

Technical Field

[0001] The invention discloses the technical field of cheese preparation, and relates to processed cheese for promoting calcium absorption and a preparation method thereof. Background Art

[0002] Consumers eat cheese mostly to supplement protein, calcium, etc. However, in the process of processed cheese, the addition of phosphates has a crucial impact on the entire production process. It can prevent milk fat separation and promote protein fusion and emulsification, making the product have a uniform texture. However, phosphates are additives, and excessive intake of phosphates has adverse effects on the body, such as reducing the bioavailability of calcium. Therefore, replacing phosphates has become an innovative trend in processed cheese.

[0003] As consumers become more aware, clean label products have gradually gained widespread market recognition. In the cheese industry, adopting the clean label concept can not only enhance the market competitiveness of products, but also meet consumers' pursuit of healthy and natural food. However, phosphates have many processing advantages. How to use natural and healthy raw materials and optimize the processing technology to replace phosphates is a major technical challenge. Summary of the invention

[0004] In view of this, the present application provides processed cheese that promotes calcium absorption and a preparation method thereof, which reduces the use of additives through a unique formula and production process, thereby achieving the effect of replacing phosphates and cleaning labels.

[0005] According to one aspect of the present application, a processed cheese for promoting calcium absorption is provided. The raw materials for the processed cheese for promoting calcium absorption include cheese, phosphate substitute, compound stabilizer, lactic acid, sugar, milk and water; the cheese is put into a melting pot and the water, milk and phosphate substitute are added and then sheared and heated, then the compound stabilizer and the sugar are added into the melting pot and sheared and heated, then the lactic acid is added and continued to be sheared and sterilized, and after sterilization, the cheese is put into a can to be filled for mixing, and finally the finished product is obtained after cooling in a cooling tunnel.

[0006] According to one aspect of the present application, the phosphate substitute is one or a combination of two or more of starch, milk protein or eggs.

[0007] According to one aspect of the present application, the phosphate substitute is starch, milk protein and egg, and the ratio of the starch: the milk protein: the egg is 1-5: 1-10: 0-3.

[0008] According to one aspect of the present application, the weight ratio of cheese is 10 to 80 parts, the weight ratio of water is 0 to 40 parts, the weight ratio of milk is 0 to 40 parts, the weight ratio of phosphate substitute is 3 to 15 parts, the weight ratio of sugar is 0 to 10 parts, the weight ratio of compound stabilizer is 1 to 15 parts and the weight ratio of lactic acid is 0.1 to 0.5 parts.

[0009] According to one aspect of the present application, the starch is one or more of distarch phosphate, hydroxypropyl distarch phosphate, sodium starch octenyl succinate, acetylated distarch phosphate, acetylated distarch adipate, and physically modified starch.

[0010] According to one aspect of the present application, the milk protein is one or more of concentrated whey protein, isolated whey protein, hydrolyzed whey protein, and desalted whey protein.

[0011] According to one aspect of the present application, the egg is one or more of egg white and egg yolk.

[0012] According to one aspect of the present application, the compound stabilizer is one or more of locust bean gum, gellan gum, carrageenan, xanthan gum, sodium alginate, guar gum, gelatin, agar or sodium carboxymethyl cellulose.

[0013] A method for making processed cheese capable of promoting calcium absorption comprises the following steps: S1: taking an appropriate amount of the cheese and adding it into a melting pot, and adding an appropriate amount of the water, the milk, the milk protein, the starch, and the egg, opening the melting pot bottom knife and side knife for shearing, turning on steam heating to 50-60°C, stirring and shearing for 15-45 minutes, and obtaining a semi-finished product I; S2: premixing the compound stabilizer and the sugar, adding them into the semi-finished product I, opening the melting pot bottom knife and side knife for shearing, turning on steam heating, and stopping shearing when the temperature reaches 75-89°C to obtain a semi-finished product II; S3: adding the lactic acid , adjust the pH value to 5.0-6.2, maintain the temperature at 80-85°C, start shearing, the shearing time is 10-40 minutes, and obtain semi-finished product III; S4: sterilize the prepared semi-finished product III at 137±1°C, 0.1-15s, and then enter the clean can to be filled; S5: mix in the can to be filled, maintain the temperature at 80°C, and the speed is 50-500 rpm to obtain semi-finished product IV; S6: fill the prepared semi-finished product IV at a filling temperature of 70-80°C, cool it to 20-30°C in a cooling tunnel, and then store it after outer packaging at a storage temperature of 2-25°C to obtain a finished product.

[0014] According to one aspect of the present application, the shearing rate in the step is 1500-1700 rpm.

[0015] The invention has the beneficial effects of: using a combination of starch, milk protein and eggs, the ingredients produce a synergistic effect, and the single ingredient has a better effect of replacing phosphate. In addition, the multi-stage process is used, which can better protect the protein from denaturation compared with the traditional processed cheese processing technology, and can produce a synergistic effect with starch, thereby chelating ions in cheese, achieving a good emulsification effect and replacing phosphate. Compared with traditional processed cheese, the product has a higher calcium-phosphorus ratio, which is beneficial to calcium absorption, and also plays a role in reducing salt and sodium; compared with traditional processed cheese, it has a cleaner label and meets the requirements of healthy food. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 The calcium-phosphorus ratio, calcium-sodium ratio, soluble calcium ratio and calcium bioavailability of the processed cheese of Example 1 and the processed cheeses of Comparative Examples 1, 2 and 3 are shown. DETAILED DESCRIPTION

[0017] 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.

[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] According to one aspect of the present application, a processed cheese for promoting calcium absorption is provided, comprising cheese, phosphate substitute, compound stabilizer, lactic acid, sugar, milk and water; the cheese is placed in a melting pot and water, milk and phosphate substitute are added thereto, followed by shearing and heating; the compound stabilizer and sugar are then added to the melting pot for shearing and heating; lactic acid is then added for further shearing and sterilization; after sterilization, the cheese is placed in a can to be filled for mixing; and finally, the cheese is cooled in a cooling tunnel for obtaining a finished product; the phosphate substitute is starch, milk protein and eggs.

[0020] Specifically, due to the combination of starch-milk protein-egg, the effect of replacing phosphate is obtained, and compared with traditional products, the calcium-phosphorus ratio is higher, which is conducive to calcium absorption and reduces salt and sodium. At the same time, due to the use of compound stabilizers, the effect of preventing the denaturation of milk protein and eggs is obtained, and the obtained product has the advantages of delicate taste and not easy to precipitate whey.

[0021] According to one aspect of the present application, starch: milk protein: egg = 1-5: 1-10: 0-3.

[0022] Specifically, the ingredients of the phosphate substitute prepared by mixing starch: milk protein: egg = 1-5: 1-10: 0-3 produce a synergistic effect between the ingredients, thereby playing a role in replacing phosphate.

[0023] According to one aspect of the present application, the weight ratio of cheese is 10 to 80 parts, the weight ratio of water is 0 to 40 parts, the weight ratio of milk is 0 to 40 parts, the weight ratio of phosphate substitute is 3 to 15 parts, the weight ratio of sugar is 0 to 10 parts, the weight ratio of compound stabilizer is 1 to 15 parts and the weight ratio of lactic acid is 0.1 to 0.5 parts.

[0024] According to one aspect of the present application, the starch is one or more of distarch phosphate, hydroxypropyl distarch phosphate, sodium starch octenyl succinate, acetylated distarch phosphate, acetylated distarch adipate, and physically modified starch.

[0025] Specifically, the starch is one or more of distarch phosphate, hydroxypropyl distarch phosphate, sodium starch octenylsuccinate, acetylated distarch phosphate, acetylated distarch adipate, and physically modified starch, which can make the starch have a better chelating effect on calcium ions, thereby achieving a good emulsification effect.

[0026] According to one aspect of the present application, the milk protein is one or more of concentrated whey protein, isolated whey protein, hydrolyzed whey protein, and desalted whey protein.

[0027] Specifically, the milk protein is one or more of concentrated whey protein, isolated whey protein, hydrolyzed whey protein, and desalted whey protein, because the milk protein can produce a synergistic effect with eggs and starch, thereby replacing the role of phosphate.

[0028] According to one aspect of the present application, the egg is one or more of egg white and egg yolk.

[0029] Specifically, the egg is one or more of egg white and egg yolk, so that the eggs and ions in the cheese are chelated, thereby achieving a better emulsification effect.

[0030] According to one aspect of the present application, the composite stabilizer is one or more of locust bean gum, gellan gum, carrageenan, xanthan gum, sodium alginate, guar gum, gelatin, agar or sodium carboxymethyl cellulose.

[0031] Specifically, the compound stabilizer is one or more of locust bean gum, gellan gum, carrageenan, xanthan gum, sodium alginate, guar gum, gelatin, agar or sodium carboxymethyl cellulose, so that the compound stabilizers produce a synergistic effect, protect milk protein and eggs, prevent protein denaturation and thus the problem of coarse particles, and at the same time make the product have the advantages of delicate taste and less prone to whey precipitation.

[0032] A method for making processed cheese that promotes calcium absorption as described in claims 2-7, comprising the following steps: S1: taking an appropriate amount of cheese and adding it to a melting pot, and adding an appropriate amount of water, milk, milk protein, starch, and eggs, turning on the melting pot bottom knife and side knife for shearing, turning on steam heating to 50-60°C, stirring and shearing for 15-45 minutes, and obtaining a semi-finished product I; S2: premixing a compound stabilizer and sugar, adding them to the semi-finished product I, turning on the melting pot bottom knife and side knife for shearing, turning on steam heating, and stopping shearing when the temperature reaches 75-89°C to obtain a semi-finished product II; S3: adding lactic acid, adjusting the pH value to 5.0-6.2, and maintaining the temperature The temperature is 80-85°C, and shearing is started for 10-40 minutes to obtain a semi-finished product III; S4: the prepared semi-finished product III is sterilized at 137±1°C for 0.1-15s, and then enters a clean can to be filled; S5: Mixing is performed in the can to be filled, and the temperature is maintained at 80°C and the rotation speed is 50-500 rpm to obtain a semi-finished product IV; S6: filling the prepared semi-finished product IV at a filling temperature of 70-80°C, cooling to 20-30°C in a cooling tunnel, and then storing after outer packaging at a storage temperature of 2-25°C to obtain a finished product; the shearing rate of the shearing in the step is 1500-1700 rpm.

[0033] Specifically, the preparation method is: low-temperature emulsification → high-temperature shearing → acid adjustment → sterilization → mixing → filling → cooling → packaging → storage. By adopting the above technical scheme, milk protein and eggs are not easy to denature in the low-temperature emulsification stage, and can produce a synergistic effect with starch, thereby chelating the ions in the cheese, achieving a good emulsification effect and replacing the role of phosphate. In the high-temperature shearing stage, the compound stabilizer can be fully dissolved, thereby protecting the protein and stabilizing the system, as well as the gel in the cooling stage. In the acid adjustment stage, a product with a stable state and a target pH value can be obtained. In the sterilization stage, microorganisms in the product can be killed to achieve a commercial sterile effect. In the mixing and filling stage, it can be fully mixed and emulsified to ensure the uniformity of the product. In the post-filling stage, gel formation can be achieved quickly to prevent whey precipitation.

[0034] Example 1

[0035] A processed cheese for promoting calcium absorption comprises the following materials by weight: 55 parts of cheese, 20 parts of milk, 8 parts of phosphate substitutes, 4 parts of sugar, 8 parts of compound stabilizers and 0.2 parts of lactic acid.

[0036] The phosphate substitutes are hydroxypropyl distarch phosphate, sodium starch octenylsuccinate, concentrated whey protein, and egg yolk in a ratio of 1:2:3:1; the compound stabilizers are locust bean gum, carrageenan, xanthan gum, guar gum, and gelatin in a ratio of 1:1.7:0.8:1:2.

[0037] S1 Low temperature emulsification: Take an appropriate amount of cheese and add it to the melting pot, and add milk, milk protein, starch, and eggs. Turn on the bottom knife and side knife of the melting pot for shearing. Turn on the steam and heat to 55°C. The shear rate is 1700 rpm and stir and shear for 30 minutes.

[0038] S2 high temperature shearing: premix the compound stabilizer and sugar, add them to the material in step 1, turn on the melting pot bottom knife and side knife shearing, turn on steam heating, the shear rate is 1700 rpm, and stop shearing when the temperature reaches 85°C.

[0039] S3 acid adjustment: add lactic acid, adjust the pH value to 5.4, maintain the temperature at 85°C, the shear rate at 1700 rpm, and the shear time for 20 min.

[0040] S4 sterilization: the prepared material is sterilized at 138℃ for 4s and then enters the clean canning;

[0041] S5 Mixing and waiting for filling: Mixing is performed in the can to be filled, maintaining the temperature at 80°C and the speed at 100 rpm;

[0042] S6 Filling, cooling, packaging and storage: Fill the prepared material at a filling temperature of 75°C, cool it down to below 30°C in a cooling tunnel, and then put it into outer packaging for storage at a storage temperature of 2-6°C.

[0043] Example 2

[0044] In terms of composition, the material components are, by weight, 55 parts of cheese, 20 parts of milk, 6 parts of phosphate substitute, 4 parts of sugar, 8 parts of compound stabilizer, 0.2 parts of lactic acid, and the rest is water; and the preparation process is the same as that of Example 1.

[0045] Example 3

[0046] In terms of composition, the material components are, by weight, 55 parts of cheese, 20 parts of milk, 12 parts of phosphate substitute, 4 parts of sugar, 8 parts of compound stabilizer, 0.2 parts of lactic acid, and the rest is water; and the preparation process is the same as that of Example 1.

[0047] Comparative Example 1

[0048] In terms of the preparation method, the difference from Example 1 is that step 1 and step 2 are combined into one step, namely:

[0049] Take an appropriate amount of cheese and add it to the melting pot, and add milk, milk protein, starch, eggs, premixed compound stabilizer and sugar, add them to the melting pot, turn on the melting pot bottom knife and side knife shearing, turn on steam heating, the shear rate is 1700 rpm, and stop shearing when the temperature reaches 85°C.

[0050] Comparative Example 2

[0051] In terms of composition, the difference from Example 1 is that the compound stabilizer is gelatin, and the added amount is 4 parts by weight.

[0052] Comparative Example 3

[0053] In terms of composition, the difference from Example 1 is that, by weight, the phosphate substitute is 0 parts, the phosphate is sodium hexametaphosphate, sodium tripolyphosphate, and disodium hydrogen phosphate, the ratio is 2:1:2, and the added amount is 0.4 parts.

[0054] In terms of the preparation method, the difference from Example 1 is that step 1 and step 2 are combined into one step, namely:

[0055] Take an appropriate amount of cheese and add it to the melting pot, and add milk, milk protein, starch, eggs, premixed compound stabilizer and sugar, add them to the melting pot, turn on the melting pot bottom knife and side knife shearing, turn on steam heating, the shear rate is 1700 rpm, and stop shearing when the temperature reaches 85°C.

[0056] Comparative Example 4

[0057] In terms of composition, the material components are, by weight, 55 parts of cheese, 20 parts of milk, 4 parts of phosphate substitute, 4 parts of sugar, 8 parts of compound stabilizer, and 0.2 parts of lactic acid; and the preparation process is the same as that of Example 1.

[0058] Comparative Example 5

[0059] In terms of composition, the material components are, by weight, 55 parts of cheese, 20 parts of milk, 14 parts of phosphate substitute, 4 parts of sugar, 8 parts of compound stabilizer, and 0.2 parts of lactic acid; and the preparation process is the same as that of Example 1.

[0060] Comparative Example 6

[0061] In terms of composition, the difference from Example 1 is that, by weight, the phosphate substitute is 8 parts, wherein the phosphate substitute is sodium starch octenylsuccinate, concentrated whey protein, and egg yolk in a ratio of 2:3:1.

[0062] Comparative Example 7

[0063] In terms of composition, the difference from Example 1 is that, by weight, 8 parts of compound stabilizer are used, wherein the compound stabilizer is carrageenan, xanthan gum and gelatin in a ratio of 1:1.5:3.

[0064] Calcium content determination

[0065] 1) Calcium content in food: GB 5009.92-2016 “National Food Safety Standard Determination of Calcium in Food” was used to determine the calcium content in the sample by flame atomic absorption spectrometry.

[0066] 2) Soluble calcium content: 1 g of processed cheese sample was emulsified with 99 mL of deionized water, and the supernatant was collected after centrifugation to determine the soluble calcium content.

[0067] Determination of phosphorus

[0068] The determination was carried out using the vanadium-molybdenum yellow spectrophotometric method in GB 5009.87-2016 Determination of phosphorus in food.

[0069] Determination of sodium

[0070] The first method in GB 5009.91-2017 Determination of potassium and sodium in food, flame atomic absorption spectrometry, was used for determination.

[0071] In vitro simulated digestion

[0072] 1) Simulated oral digestion: Processed cheese was mixed with simulated saliva containing 75 U / mL α-amylase in a ratio of 1:1 and stirred at 200 r / min for 2 min at 37°C and pH 7.0.

[0073] 2) Simulated gastric digestion: The derivative was then mixed with simulated gastric fluid containing 2000 U / mL pepsin in a ratio of 1:1 and stirred at 200 r / min for 2 h at 37°C and pH 3.0 (adjusted with 6 mol / L HCl).

[0074] 3) Simulated intestinal digestion: The obtained simulated gastric chyme was mixed with simulated intestinal fluid containing 100 U / mL pancreatic enzyme and 10 mmol / L bile salt in a ratio of 1:1, and the pH was adjusted to 7.0 with 6 mol / L NaOH. The mixture was stirred at 200 r / min at 37°C and pH 7.0 for 30 min, and then samples were taken for testing.

[0075] 4) Determination of calcium bioavailability: The sample was centrifuged at 8000 r / min for 10 min at 4°C, and the soluble calcium content of the centrifuge was determined. The in vitro soluble calcium content was used to represent the bioavailability of calcium in processed cheese.

[0076] Table 1 Evaluation criteria for sensory quality of processed cheese

[0077]

[0078]

[0079] Table 2 Sensory scores of processed cheese in Examples and Comparative Examples

[0080]

[0081] As can be seen from Table 2, when compared with Examples 1, 2, 3 and Comparative Examples 1, 2, 3, the one-step method used in Comparative Example 1 and the two-step method used in Examples 1, 2, 3 show that Comparative Example 1 has a smell of protein powder and obvious particles, while the embodiment does not have this situation, indicating that the protein powder can be fully swollen by the two-step method, and the protein powder is fused with the system to produce a good flavor, while the phosphate substitute (starch-milk protein-egg) can produce a better fusion effect with cheese, making the product more delicate. Further, Comparative Example 2 is compared with Experimental Examples 1, 2, 3, and the difference in compound stabilizers causes the mouthfeel of Comparative Example 2 to be soft, and the overall evaluation is slightly lower, indicating that the effect of the compound stabilizers of Examples 1, 2, 3 is better. Further, in comparison between Comparative Example 3 and Examples 1, 2, and 3, Comparative Example 3 uses phosphate, while the phosphate substitute (starch-milk protein-egg) used in Examples 1, 2, and 3 has good scores in terms of tissue state and taste, indicating that the phosphate substitute (starch-milk protein-egg) can produce the same application effect as phosphate. In addition, Comparative Example 3 is slightly worse in terms of odor, indicating that the two-step method of Examples 1, 2, and 3 is superior to the one-step method of Comparative Example 3. In general, the phosphate substitute, compound stabilizer, and two-step method of the embodiment can produce more excellent application effects.

[0082] From the comparison between Examples 1, 2, 3 and Comparative Examples 4 and 5, it can be seen that both too high and too low phosphate substitutes will produce adverse application effects. If the phosphate substitute is too low, the cheese chelation effect will be poor, resulting in a grainy texture. If the phosphate substitute is too high, the product will have a strong powdery taste and a hard texture. Examples 1, 2, and 3 are the best overall, but Example 1 is better than Examples 2 and 3 in terms of smell and texture.

[0083] From Examples 1, 2, 3 and Comparative Example 6, different starch compositions lead to different application effects, and the composition of Example 1 is the best.

[0084] From Examples 1, 2, 3 and Comparative Example 7, different combinations of compound stabilizers produce different application effects. Comparative Example 7 has organized fine particles that are relatively sparse. The compositions of Examples 1, 2, and 3 are optimal.

[0085] In summary, Examples 1, 2, and 3 are preferred schemes, and the prepared products have uniform color, strong cheese aroma, uniform texture, appropriate hardness, soft and delicate taste, and moderate sourness.

[0086] Table 3 Mineral composition and in vitro digestion of processed cheese in Examples and Comparative Examples

[0087]

[0088]

[0089] from Figure 1 It can be seen from Example 1 and Comparative Example 3 that Example 1 has a higher calcium-phosphorus ratio and calcium-sodium ratio. A higher calcium-phosphorus ratio is conducive to calcium absorption, and a higher calcium-sodium ratio is more in line with the health concept of low salt and low sodium. In terms of soluble calcium content, the soluble calcium content of Example 1 and Comparative Example 3 is similar, indicating that phosphate substitutes can produce the same effect as phosphates.

[0090] Compared with Example 1 and Comparative Examples 1 and 2, the three are similar in terms of calcium-phosphorus ratio and calcium-sodium ratio, but Example 1 has a higher soluble calcium content, which shows that the two-step process of Example 1 is more conducive to the dissolution of calcium than the one-step process of Comparative Example 1, and the compound stabilizer scheme of Example 1 is better than that of Comparative Example 2.

[0091] In terms of calcium bioavailability, Example 1 has a higher calcium bioavailability than Comparative Example 3, indicating that the phosphate substitute has a higher calcium bioavailability than phosphate and can better promote calcium absorption; Example 1 has a higher calcium bioavailability than Comparative Example 1, indicating that the two-step process of Example 1 can better promote calcium absorption than the one-step process of Comparative Example 1; Example 1 has a higher calcium bioavailability than Comparative Example 2, indicating that the compound stabilizer scheme of Example 1 is better than Comparative Example 2.

[0092] 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 processed cheese for promoting calcium absorption, characterized in that: The raw materials for processed cheese that promotes calcium absorption include cheese, phosphate substitutes, compound stabilizers, lactic acid, sugar, milk and water; The cheese is put into a melting pot and the water, the milk and the phosphate substitute are added thereto, followed by shearing and heating. The compound stabilizer and the sugar are then added thereto and sheared and heated. The lactic acid is then added thereto for further shearing and sterilization. After sterilization, the cheese is put into cans for mixing, and finally the finished product is obtained after cooling in a cooling tunnel.

2. The processed cheese for promoting calcium absorption according to claim 1, characterized in that: The phosphate substitute is one of starch, milk protein or eggs, or a combination of two or more thereof.

3. The processed cheese for promoting calcium absorption according to claim 2, characterized in that: The phosphate substitute is starch, milk protein and egg, and the ratio of starch:milk protein:egg is 1-5:1-10:0-3.

4. The processed cheese for promoting calcium absorption according to claim 1, characterized in that: The weight ratio of cheese is 10-80 parts, the weight ratio of water is 0-40 parts, the weight ratio of milk is 0-40 parts, the weight ratio of phosphate substitute is 3-15 parts, the weight ratio of sugar is 0-10 parts, the weight ratio of compound stabilizer is 1-15 parts and the weight ratio of lactic acid is 0.1-0.5 parts.

5. The processed cheese for promoting calcium absorption according to claim 3, characterized in that: The starch is one or more of distarch phosphate, hydroxypropyl distarch phosphate, sodium starch octenyl succinate, acetylated distarch phosphate, acetylated distarch adipate, and physically modified starch.

6. The processed cheese for promoting calcium absorption according to claim 3, characterized in that: The milk protein is one or more of concentrated whey protein, isolated whey protein, hydrolyzed whey protein, and desalted whey protein.

7. The processed cheese for promoting calcium absorption according to claim 3, characterized in that: The eggs are one or more of egg white and egg yolk.

8. The processed cheese for promoting calcium absorption according to claim 3, characterized in that: The compound stabilizer is one or more of locust bean gum, gellan gum, carrageenan, xanthan gum, sodium alginate, guar gum, gelatin, agar or sodium carboxymethyl cellulose.

9. A method for producing processed cheese capable of promoting calcium absorption as described in claims 1-8, characterized in that: The following steps are involved: S1: taking an appropriate amount of the cheese and adding it into a melting pot, and adding an appropriate amount of the water, the milk, the milk protein, the starch, and the egg, opening the bottom knife and the side knife of the melting pot for shearing, turning on the steam and heating to 50-60° C., stirring and shearing for 15-45 minutes, and obtaining a semi-finished product I; S2: premix the compound stabilizer and the sugar, add them to the semi-finished product I, turn on the melting pot bottom knife and side knife for shearing, turn on steam heating, and stop shearing when the temperature reaches 75-89° C. to obtain the semi-finished product II; S3: adding the lactic acid, adjusting the pH value to 5.0-6.2, maintaining the temperature at 80-85° C., and starting shearing for 10-40 minutes to obtain semi-finished product III; S4: sterilize the semi-finished product III at 137±1℃ for 0.1-15s and then put it into clean canning; S5: Mixing in the can to be filled, maintaining the temperature at 80° C. and the rotation speed at 50-500 rpm to obtain semi-finished product IV; S6: Fill the semi-finished product IV at a filling temperature of 70-80°C, cool it to 20-30°C in a cooling tunnel, and then store it in an outer package at a storage temperature of 2-25°C to obtain a finished product.

10. The method for making processed cheese for promoting calcium absorption according to claim 9, characterized in that: The shearing rate in the step is 1500-1700 rpm.

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