Triple cheese slice and preparation method thereof
By performing specific combination and processing of materials such as cheddar cheese, mozzarella cheese and cream cheese, triple cheese slices are prepared, which solves the problem of single taste and mixed melted oil in existing cheese slices, achieving moderate texture soft and hard.
Patent Information
- Application Number
- CN202411855557.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-14
- Publication Date
- 2025-05-13
AI Technical Summary
The taste and flavor of existing cheese slices are relatively simple, and the texture is prone to oil when mixed and melted, and the texture is hard.
Triple cheese slices are prepared by setting up a combination of cheddar cheese, mozzarella cheese, cream cheese, butter, casein, skim milk powder, whey powder, emulsifying salt, stabilizer, acidity regulator, beta-carotene and water, and mincing, mixing, melting, sterilizing, emulsifying and cooling molding.
The fusion of three kinds of cheese is achieved, avoiding oil problems, while maintaining moderate soft and hard texture and rich flavor.
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Abstract
Description
Technical Field
[0001] The present application relates to the technical field of food processing, and in particular to a triple cheese slice and a preparation method thereof. Background Art
[0002] As an extended product of natural cheese, cheese slices have a longer shelf life and richer taste, so they are deeply loved by consumers, making this high-nutrition and high-quality food very popular around the world. Cheese slices are rich in protein, milk fat, minerals and vitamins, and the protein in them is degraded into peptides and amino acids during processing, so they are easier to digest and absorb by the human body than traditional cheese. At present, the main raw material used for cheese slices is cheddar cheese, and there is less research on other cheeses, resulting in a relatively simple taste and flavor of cheese slices.
[0003] Mozzarella cheese is a semi-hard cheese with a short ripening period and a mild taste. It is not only more in line with the taste of Chinese consumers, but also has the functional characteristics of melting and drawing. Cream cheese is a soft, delicate, fragrant, white unripened cheese. It is one of the most famous soft cheeses in North America. In addition to being rich in fat, protein, amino acids, vitamins, minerals and other ingredients, it is also rich in vitamins and minerals compared to other cheeses. A , and higher content of nutrients such as unsaturated fatty acids.
[0004] Since the fat content of these three cheeses is not low and their textures are quite different, when the three cheeses are mixed and melted, problems such as oily release and hard texture will occur. Summary of the invention
[0005] In view of this, the present application provides a triple cheese slice and a preparation method thereof, which, by limiting the amount of materials and using a special preparation method, allows the three cheeses to be mixed without producing oil and have a texture of moderate hardness and softness.
[0006] According to one aspect of the present application, a triple cheese slice is provided, wherein the raw materials of the triple cheese slice include cheddar cheese, mozzarella cheese, cream cheese, butter, casein, skim milk powder, whey powder, emulsifying salt, stabilizer, acidity regulator, β-carotene and water; the cheddar cheese, mozzarella cheese and cream cheese are chopped and then melt-treated with a mixture of butter, casein, skim milk powder, whey powder, emulsifying salt, stabilizer, acidity regulator and water, sterilized after melting, then emulsified, and finally cooled and formed to obtain a finished product.
[0007] In a possible implementation, the weight ratio of cheddar cheese is 15-20%, the weight ratio of mozzarella cheese is 22-28%, the weight ratio of cream cheese is 12-18%, the weight ratio of butter is 4-7%, the weight ratio of casein is 1-6%, the weight ratio of skim milk powder is 2-7%, the weight ratio of whey powder is 2-8%, the weight ratio of emulsifying salt is 1-3%, the weight ratio of stabilizer is 0.2-0.5%, the weight ratio of beta-carotene is 0.08% and the weight ratio of acidity regulator is 0.1%-0.4%, and the rest is water.
[0008] In a possible implementation, the cheddar cheese is a compound of cheese that is frozen and stored 72 hours after production and cheese that is matured for 3-6 months.
[0009] In a possible implementation, the emulsifying salt is a compound of citrate and phosphate.
[0010] A method for preparing triple cheese slices capable of achieving the claimed invention comprises the following steps:
[0011] S1: First, cheddar cheese, mozzarella cheese and cream cheese are fully chopped, and then put into a pot together with butter, casein, skim milk powder, whey powder, emulsifying salt, stabilizer, acidity regulator, β-carotene and water to mix, and obtain semi-finished product I;
[0012] S2: putting the semi-finished product I into a melting pot for melting treatment to obtain the semi-finished product II;
[0013] S3: sterilize the semi-finished product II to obtain a sterilized material;
[0014] S4: transporting the obtained sterilized material to an emulsification tank for emulsification to obtain an emulsion;
[0015] S5: After aseptically filling the obtained emulsion into a can, the emulsion is cooled and characterized to obtain a finished product, and the finished product is cooled and stored.
[0016] In one possible implementation, cheddar cheese, mozzarella cheese, and cream cheese are first chopped thoroughly, and then put into a pot together with butter, casein, skim milk powder, whey powder, emulsifying salt, stabilizer, acidity regulator, β-carotene and water for mixing to obtain semi-finished product I, and the shear speed is 500 rpm, the whole chopping and mixing time is 20 minutes, and the mixing temperature is 25°C.
[0017] In a possible implementation, the semi-finished product I is put into a melting pot for melting treatment to obtain the semi-finished product II, and the stirring speed is 1200 rpm, the melting temperature is 85° C., and the time is 5 minutes.
[0018] In a possible implementation, the semi-finished product II is sterilized to obtain a sterilized material, and the sterilization temperature is 130° C. and the time is 15 seconds.
[0019] In a possible implementation, the obtained sterilized material is transported to an emulsification tank for emulsification to obtain an emulsion, and the temperature is 82° C. and the stirring speed is 8 rpm.
[0020] In a possible implementation, the obtained emulsion is aseptically canned and then cooled and characterized to obtain a finished product, which is then stored cold at a temperature below 30°C.
[0021] The invention has the beneficial effects that the components of cheddar cheese, mozzarella cheese, cream cheese, butter, casein, skim milk powder, whey powder, emulsifying salt, stabilizer, acidity regulator, beta-carotene and water are provided, and the cheddar cheese, mozzarella cheese and cream cheese are chopped and then melted with a mixture of butter, casein, skim milk powder, whey powder, emulsifying salt, stabilizer, acidity regulator and water, sterilized after melting, emulsified, and finally cooled and formed to obtain a finished product, so that the triple cheese slice obtained in this way integrates cheddar cheese, mozzarella cheese and cream cheese, does not produce oil, and maintains good texture, flavor and nutritional quality. DETAILED DESCRIPTION
[0022] 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.
[0023] 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 purchased commercially.
[0024] According to one aspect of the present application, a triple cheese slice is provided, which includes cheddar cheese, mozzarella cheese, cream cheese, butter, casein, skim milk powder, whey powder, emulsifying salt, stabilizer, acidity regulator, β-carotene and water; the cheddar cheese, mozzarella cheese and cream cheese are chopped and melt-treated with a mixture of butter, casein, skim milk powder, whey powder, emulsifying salt, stabilizer, acidity regulator and water, sterilized after melting, then emulsified, and finally cooled and formed to obtain a finished product.
[0025] In a possible implementation, the weight ratio of cheddar cheese is 15-20%, the weight ratio of mozzarella cheese is 22-28%, the weight ratio of cream cheese is 12-18%, the weight ratio of butter is 4-7%, the weight ratio of casein is 1-6%, the weight ratio of skim milk powder is 2-7%, the weight ratio of whey powder is 2-8%, the weight ratio of emulsifying salt is 1-3%, the weight ratio of stabilizer is 0.2-0.5%, the weight ratio of beta-carotene is 0.08% and the weight ratio of acidity regulator is 0.1%-0.4%, and the rest is water.
[0026] In a possible implementation, the cheddar cheese is a compound of cheese that is frozen and stored 72 hours after production and cheese that is matured for 3-6 months.
[0027] In a possible implementation, the emulsifying salt is a compound of citrate and phosphate.
[0028] A method for preparing triple cheese slices capable of achieving the claimed invention comprises the following steps:
[0029] S1: First, cheddar cheese, mozzarella cheese and cream cheese are fully chopped, and then put into a pot together with butter, casein, skim milk powder, whey powder, emulsifying salt, stabilizer, acidity regulator, β-carotene and water to mix, and obtain semi-finished product I;
[0030] S2: putting the semi-finished product I into a melting pot for melting treatment to obtain the semi-finished product II;
[0031] S3: sterilize the semi-finished product II to obtain a sterilized material;
[0032] S4: transporting the obtained sterilized material to an emulsification tank for emulsification to obtain an emulsion;
[0033] S5: After aseptically filling the obtained emulsion into a can, the emulsion is cooled and characterized to obtain a finished product, and the finished product is cooled and stored.
[0034] In one possible implementation, cheddar cheese, mozzarella cheese, and cream cheese are first chopped thoroughly, and then put into a pot together with butter, casein, skim milk powder, whey powder, emulsifying salt, stabilizer, acidity regulator, β-carotene and water for mixing to obtain semi-finished product I, and the shear speed is 500 rpm, the whole chopping and mixing time is 20 minutes, and the mixing temperature is 25°C.
[0035] In a possible implementation, the semi-finished product I is put into a melting pot for melting treatment to obtain the semi-finished product II, and the stirring speed is 1200 rpm, the melting temperature is 85° C., and the time is 5 minutes.
[0036] In a possible implementation, the semi-finished product II is sterilized to obtain a sterilized material, and the sterilization temperature is 130° C. and the time is 15 seconds.
[0037] In a possible implementation, the obtained sterilized material is transported to an emulsification tank for emulsification to obtain an emulsion, and the temperature is 82° C. and the stirring speed is 8 rpm.
[0038] In a possible implementation, the obtained emulsion is aseptically canned and then cooled and characterized to obtain a finished product, which is then stored cold at a temperature below 30°C.
[0039] The implementation process and products of this solution are described in detail below with several specific embodiments and comparative embodiments.
[0040] Example 1
[0041] The triple cheese slices in this embodiment are prepared from the following materials in parts by weight: 18% cheddar cheese, 22% mozzarella cheese, 12% cream cheese, 4% butter, 1% casein, 2% skim milk powder, 2% whey powder, 2% emulsifying salt, 0.2% stabilizer, 0.08% beta-carotene and 0.1% acidity regulator, and the rest is water.
[0042] The cheddar cheese is a compound of unripe cheddar cheese that is frozen and stored 72 hours after production and ripened for 3-6 months, that is, ripe cheddar cheese. The unripe cheddar cheese is added in an amount of 6% and the ripe cheddar cheese is added in an amount of 12%.
[0043] The emulsifying salt is a compound of citrate and phosphate, and the added amount of citrate is 0.9% and the added amount of phosphate is 1.1%.
[0044] The present embodiment processes cheese slices according to the following steps:
[0045] S1: First, cheddar cheese, mozzarella cheese and cream cheese are fully chopped, and then put into a pot together with butter, casein, skim milk powder, whey powder, emulsifying salt, stabilizer, acidity regulator, β-carotene and water to mix to obtain semi-finished product I, and the shear speed is 500 rpm, the whole chopping and mixing time is 20 minutes, and the mixing temperature is 25°C;
[0046] S2: putting the semi-finished product I into a melting pot for melting treatment to obtain the semi-finished product II, and the stirring speed is 1200 rpm, the melting temperature is 85°C, and the time is 5 min;
[0047] S3: sterilize the semi-finished product II to obtain a sterilized material, and the sterilization temperature is 130°C and the time is 15s;
[0048] S4: transporting the obtained sterilized material to an emulsification tank for emulsification to obtain an emulsion, and the temperature is 82° C. and the stirring speed is 8 rpm;
[0049] S5: After aseptically filling the obtained emulsion, cooling and characterizing the finished product is obtained, and the finished product is stored in a cold storage at a temperature below 30°C.
[0050] Example 2
[0051] The triple cheese slices in this embodiment are prepared from the following materials in parts by weight: 18% cheddar cheese, 25% mozzarella cheese, 15% cream cheese, 6% butter, 4% casein, 4% skim milk powder, 5% whey powder, 2% emulsifying salt, 0.3% stabilizer, 0.08% beta-carotene and 0.2% acidity regulator, and the rest is water.
[0052] The cheddar cheese is a compound of unripe cheddar cheese that is frozen and stored 72 hours after production and ripened for 3-6 months, that is, ripe cheddar cheese. The added amount of unripe cheddar cheese is 7%, and the added amount of ripe cheddar cheese is 11%.
[0053] The emulsifying salt is a compound of citrate and phosphate, and the added amount of citrate is 0.9% and the added amount of phosphate is 1.1%.
[0054] The present embodiment processes cheese slices according to the following steps:
[0055] S1: First, cheddar cheese, mozzarella cheese and cream cheese are fully chopped, and then put into a pot together with butter, casein, skim milk powder, whey powder, emulsifying salt, stabilizer, acidity regulator, β-carotene and water to mix to obtain semi-finished product I, and the shear speed is 500 rpm, the whole chopping and mixing time is 20 minutes, and the mixing temperature is 25°C;
[0056] S2: putting the semi-finished product I into a melting pot for melting treatment to obtain the semi-finished product II, and the stirring speed is 1200 rpm, the melting temperature is 85°C, and the time is 5 min;
[0057] S3: sterilize the semi-finished product II to obtain a sterilized material, and the sterilization temperature is 130°C and the time is 15s;
[0058] S4: transporting the obtained sterilized material to an emulsification tank for emulsification to obtain an emulsion, and the temperature is 82° C. and the stirring speed is 8 rpm;
[0059] S5: After aseptically filling the obtained emulsion, cooling and characterizing the finished product is obtained, and the finished product is stored in a cold storage at a temperature below 30°C.
[0060] Example 3
[0061] The triple cheese slices in this embodiment are prepared from the following materials in parts by weight: 18% cheddar cheese, 28% mozzarella cheese, 18% cream cheese, 7% butter, 6% casein, 7% skim milk powder, 8% whey powder, 2% emulsifying salt, 0.5% stabilizer, 0.08% beta-carotene and 0.4% acidity regulator, and the rest is water.
[0062] The cheddar cheese is a compound of unripe cheddar cheese that is frozen and stored 72 hours after production and ripened for 3-6 months, that is, ripe cheddar cheese. The unripe cheddar cheese is added in an amount of 8% and the ripe cheddar cheese is added in an amount of 10%.
[0063] The emulsifying salt is a compound of citrate and phosphate, and the added amount of citrate is 0.9% and the added amount of phosphate is 1.1%.
[0064] The present embodiment processes cheese slices according to the following steps:
[0065] S1: First, cheddar cheese, mozzarella cheese and cream cheese are fully chopped, and then put into a pot together with butter, casein, skim milk powder, whey powder, emulsifying salt, stabilizer, acidity regulator, β-carotene and water to mix to obtain semi-finished product I, and the shear speed is 500 rpm, the whole chopping and mixing time is 20 minutes, and the mixing temperature is 25°C;
[0066] S2: putting the semi-finished product I into a melting pot for melting treatment to obtain the semi-finished product II, and the stirring speed is 1200 rpm, the melting temperature is 85°C, and the time is 5 min;
[0067] S3: sterilize the semi-finished product II to obtain a sterilized material, and the sterilization temperature is 130°C and the time is 15s;
[0068] S4: transporting the obtained sterilized material to an emulsification tank for emulsification to obtain an emulsion, and the temperature is 82° C. and the stirring speed is 8 rpm;
[0069] S5: After aseptically filling the obtained emulsion, cooling and characterizing the finished product is obtained, and the finished product is stored in a cold storage at a temperature below 30°C.
[0070] Comparative Example 1
[0071] The triple cheese slices in this embodiment are prepared from the following materials in parts by weight: 18% cheddar cheese, 20% mozzarella cheese, 10% cream cheese, 3% butter, 0.7% casein, 1% skim milk powder, 1% whey powder, 2.5% emulsifying salt, 0.1% stabilizer, 0.07% beta-carotene, 0.09% acidity regulator, and the remainder is water.
[0072] The cheddar cheese is a compound of unripe cheddar cheese that is frozen and stored 72 hours after production and ripened for 3-6 months, that is, ripe cheddar cheese. The unripe cheddar cheese is added in an amount of 3% and the ripe cheddar cheese is added in an amount of 15%.
[0073] The emulsifying salt is a compound of citrate and phosphate, and the added amount of citrate is 2% and the added amount of phosphate is 0.5%.
[0074] The present embodiment processes cheese slices according to the following steps:
[0075] S1: First, cheddar cheese, mozzarella cheese and cream cheese are fully chopped, and then put into a pot together with butter, casein, skim milk powder, whey powder, emulsifying salt, stabilizer, acidity regulator, β-carotene and water to mix to obtain semi-finished product I, and the shear speed is 500 rpm, the whole chopping and mixing time is 20 minutes, and the mixing temperature is 25°C;
[0076] S2: putting the semi-finished product I into a melting pot for melting treatment to obtain the semi-finished product II, and the stirring speed is 1200 rpm, the melting temperature is 85°C, and the time is 5 min;
[0077] S3: sterilize the semi-finished product II to obtain a sterilized material, and the sterilization temperature is 130°C and the time is 15s;
[0078] S4: transporting the obtained sterilized material to an emulsification tank for emulsification to obtain an emulsion, and the temperature is 82° C. and the stirring speed is 8 rpm;
[0079] S5: After aseptically filling the obtained emulsion, cooling and characterizing the finished product is obtained, and the finished product is stored in a cold storage at a temperature below 30°C.
[0080] Comparative Example 2
[0081] The triple cheese slices in this embodiment are prepared from the following materials in parts by weight: 18% cheddar cheese, 30% mozzarella cheese, 20% cream cheese, 8% butter, 7% casein, 8% skim milk powder, 9% whey powder, 2% emulsifying salt, 0.6% stabilizer, 0.09% beta-carotene and 0.5% acidity regulator, and the rest is water.
[0082] The cheddar cheese is a compound of unripe cheddar cheese that is frozen and stored 72 hours after production and ripened for 3-6 months, that is, ripe cheddar cheese. The added amount of unripe cheddar cheese is 5%, and the added amount of ripe cheddar cheese is 13%.
[0083] The emulsifying salt is a compound of citrate and phosphate, and the added amount of citrate is 1%, and the added amount of phosphate is 1%.
[0084] The present embodiment processes cheese slices according to the following steps:
[0085] S1: First, cheddar cheese, mozzarella cheese and cream cheese are fully chopped, and then put into a pot together with butter, casein, skim milk powder, whey powder, emulsifying salt, stabilizer, acidity regulator, β-carotene and water to mix to obtain semi-finished product I, and the shear speed is 500 rpm, the whole chopping and mixing time is 20 minutes, and the mixing temperature is 25°C;
[0086] S2: putting the semi-finished product I into a melting pot for melting treatment to obtain the semi-finished product II, and the stirring speed is 1200 rpm, the melting temperature is 85°C, and the time is 5 min;
[0087] S3: sterilize the semi-finished product II to obtain a sterilized material, and the sterilization temperature is 130°C and the time is 15s;
[0088] S4: transporting the obtained sterilized material to an emulsification tank for emulsification to obtain an emulsion, and the temperature is 82° C. and the stirring speed is 8 rpm;
[0089] S5: After aseptically filling the obtained emulsion, cooling and characterizing the finished product is obtained, and the finished product is stored in a cold storage at a temperature below 30°C.
[0090] Comparative Example 3
[0091] The triple cheese slices in this embodiment are prepared from the following materials in parts by weight: 18% cheddar cheese, 30% mozzarella cheese, 20% cream cheese, 8% butter, 7% casein, 8% skim milk powder, 9% whey powder, 2% emulsifying salt, 0.6% stabilizer, 0.09% beta-carotene and 0.5% acidity regulator, and the rest is water.
[0092] The cheddar cheese is a compound of unripe cheddar cheese that is frozen and stored 72 hours after production and ripened for 3-6 months, that is, ripe cheddar cheese. The unripe cheddar cheese is added in an amount of 13% and the ripe cheddar cheese is added in an amount of 5%.
[0093] The emulsifying salt is a compound of citrate and phosphate, and the added amount of citrate is 0.7% and the added amount of phosphate is 1.3%.
[0094] The present embodiment processes cheese slices according to the following steps:
[0095] S1: First, cheddar cheese, mozzarella cheese and cream cheese are fully chopped, and then put into a pot together with butter, casein, skim milk powder, whey powder, emulsifying salt, stabilizer, acidity regulator, β-carotene and water to mix to obtain semi-finished product I, and the shear speed is 500 rpm, the whole chopping and mixing time is 20 minutes, and the mixing temperature is 25°C;
[0096] S2: putting the semi-finished product I into a melting pot for melting treatment to obtain the semi-finished product II, and the stirring speed is 1200 rpm, the melting temperature is 85°C, and the time is 5 min;
[0097] S3: sterilize the semi-finished product II to obtain a sterilized material, and the sterilization temperature is 130°C and the time is 15s;
[0098] S4: transporting the obtained sterilized material to an emulsification tank for emulsification to obtain an emulsion, and the temperature is 82° C. and the stirring speed is 8 rpm;
[0099] S5: After aseptically filling the obtained emulsion, cooling and characterizing the finished product is obtained, and the finished product is stored in a cold storage at a temperature below 30°C.
[0100] Table 1 Effects of cheddar cheese and emulsifying salt type and addition amount on oil yield and texture hardness of triple cheese slices
[0101]
[0102]
[0103] Note: The oil output score ranges from 0 to 5, with 0 indicating no oil and 5 indicating severe oil output; the hardness score ranges from 1 to 10, with 5 indicating moderate hardness, 1 indicating the softest and 10 indicating the hardest.
[0104] By comparing Examples 1, 2, 3 with Comparative Examples 1, 2, 3, it can be seen that:
[0105] The triple cheese slices prepared in Examples 1, 2 and 3 are free of oil and have a moderate hardness and a rich taste.
[0106] In Comparative Example 1, compared with Examples 1, 2, and 3, the addition amount of unripe cheddar cheese is less than 6%, the addition amount of ripe cheddar cheese is higher than 12%, the addition amount of citrate is higher than 0.9%, and the addition amount of phosphate is lower than 1.1%. The prepared triple cheese slices have high oil yield and soft hardness.
[0107] In Comparative Example 2, compared with Examples 1, 2, and 3, the amount of unripe cheddar cheese added is less than 6%, the amount of ripe cheddar cheese added is higher than 12%, the amount of citrate added is higher than 0.9%, and the amount of phosphate added is lower than 1.1%. The prepared triple cheese slices have a slightly lower oil content and a softer hardness.
[0108] In Comparative Example 3, compared with Examples 1, 2, and 3, the amount of unripe cheddar cheese added is higher than 6%, the amount of ripe cheddar cheese added is lower than 12%, the amount of citrate added is lower than 0.9%, and the amount of phosphate added is higher than 1.1%. The prepared triple cheese slices have a higher oil content and a harder hardness.
[0109] The present application uses 15-20% cheddar cheese, 22-28% mozzarella cheese, 12-18% cream cheese, 4-7% butter, 1-6% casein, 2-7% skim milk powder, 2-8% whey powder, 1-3% emulsifying salt, 0.2-0.5% stabilizer, 0.08% beta-carotene, 0.1%-0.4% acidity regulator, and the rest as water as materials, and then melts these materials through mixing, sterilizes after melting, then emulsifies, and finally cools and forms to obtain triple cheese slices. The triple cheese slices have moderate hardness, no oil leakage, and good flavor, and solve the problems of oil leakage and hard texture after the cheddar cheese, mozzarella cheese and cream cheese are mixed and melted.
[0110] The above description is only the preferred embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims
1. A triple cheese slice, characterized in that: The ingredients for Triple Cheese Slices include cheddar cheese, mozzarella cheese, cream cheese, butter, casein, skim milk powder, whey powder, emulsifying salt, stabilizer, acidity regulator, beta-carotene and water; The cheddar cheese, mozzarella cheese and cream cheese are chopped and mixed with butter, casein, skim milk powder, whey powder, emulsifying salt, stabilizer, acidity regulator and water for melting treatment, sterilized after melting, then emulsified, and finally cooled and formed to obtain the finished product.
2. The triple cheese slice according to claim 1, characterized in that: The weight ratio of cheddar cheese is 15-20%, the weight ratio of mozzarella cheese is 22-28%, the weight ratio of cream cheese is 12-18%, the weight ratio of butter is 4-7%, the weight ratio of casein is 1-6%, the weight ratio of skim milk powder is 2-7%, the weight ratio of whey powder is 2-8%, the weight ratio of emulsifying salt is 1-3%, the weight ratio of stabilizer is 0.2-0.5%, the weight ratio of beta-carotene is 0.08% and the weight ratio of acidity regulator is 0.1%-0.4%, and the rest is water.
3. The triple cheese slice according to claim 2, characterized in that: The cheddar cheese is a compound of cheese frozen and stored 72 hours after production and cheese ripened for 3-6 months.
4. The triple cheese slice according to any one of claims 1 to 3, characterized in that: The emulsifying salt is a compound of citrate and phosphate.
5. A method for preparing the triple cheese slices according to claims 1-4, characterized in that: The following steps are involved: S1: First, cheddar cheese, mozzarella cheese and cream cheese are fully chopped, and then put into a pot together with butter, casein, skim milk powder, whey powder, emulsifying salt, stabilizer, acidity regulator, β-carotene and water to mix, and obtain semi-finished product I; S2: putting the semi-finished product I into a melting pot for melting treatment to obtain the semi-finished product II; S3: sterilize the semi-finished product II to obtain a sterilized material; S4: transporting the obtained sterilized material to an emulsification tank for emulsification to obtain an emulsion; S5: After aseptically filling the obtained emulsion into a can, the emulsion is cooled and characterized to obtain a finished product, and the finished product is cooled and stored.
6. The method for preparing triple cheese slices according to claim 5, characterized in that: First, cheddar cheese, mozzarella cheese and cream cheese are fully chopped, and then put into a pot together with butter, casein, skim milk powder, whey powder, emulsifying salt, stabilizer, acidity regulator, β-carotene and water to mix to obtain semi-finished product I. The shear speed is 500 rpm, the whole chopping and mixing time is 20 minutes, and the mixing temperature is 25°C.
7. The method for preparing triple cheese slices according to claim 6, characterized in that: The semi-finished product I was put into a melting pot for melting treatment to obtain the semi-finished product II, and the stirring speed was 1200 rpm, the melting temperature was 85°C, and the time was 5 minutes.
8. The method for preparing triple cheese slices according to claim 7, characterized in that: The semi-finished product II is sterilized to obtain a sterilized material, and the sterilization temperature is 130°C and the time is 15s.
9. The method for preparing triple cheese slices according to claim 8, characterized in that: The obtained sterilized material was transported to an emulsification tank for emulsification to obtain an emulsion with a temperature of 82° C. and a stirring speed of 8 rpm.
10. The method for preparing triple cheese slices according to claim 9, characterized in that: The obtained emulsion is aseptically canned and then cooled and characterized to obtain a finished product, which is then stored cold at a temperature below 30°C.