Smearing type processed cheese and preparation method thereof

Abstract

The invention provides smearing type processed cheese and a preparation method thereof, and relates to the field of food. The smearing type processed cheese comprises the following raw materials in parts by weight: 10-30 parts of cheddar cheese, 25-50 parts of cream cheese, 3-5 parts of milk fat, 2-6 parts of milk protein, 0.2-0.8 part of a stabilizer, protease and the balance of water, wherein the total weight of the raw materials is 100 parts; the ratio of the total enzyme activity of the protease to the weight of the cheddar cheese is 40-120 U / g. The raw materials are mixed and sterilized to obtain the smearing type processed cheese. The smearing type processed cheese provided by the invention is stable in structure, free of oil separation and water separation and easy to smear; under the condition that'emulsifying salt 'is not added, casein peptide bonds are cut off by protease, a stable net structure formed by casein micelles in cheddar cheese is destroyed, the average molecular weight after enzymolysis is smaller, the viscosity is reduced at high temperature, and the fluidity is good.

Description

Technical Field

[0001] This application relates to the field of food, and particularly to a spreadable processed cheese and a preparation method thereof. Background Art

[0002] Cheese products are increasingly favored by consumers due to their rich nutrition and unique flavor. The growth rate of the retail market scale of the Chinese cheese industry has remained above 20% for nearly five years. The categories of processed cheese are also becoming more diverse. In addition to children's cheese sticks, new cheese products such as cheese slices, frozen cheese, and fried cheese cubes are constantly emerging.

[0003] According to the interpretation of national standard GB25192-2022 for processed cheese and cheese products, processed cheese is a product made from cheese (proportion greater than 50%) as the main raw material, adding other raw materials, with or without food additives and nutritional fortifiers, through processes such as heating, stirring, emulsification (drying), etc. According to the research situation, there is no clear definition of emulsifying salts in international and domestic standards. The use of various salts in the production and processing process has been carried out in accordance with the provisions of the current GB 2760. Therefore, the provisions regarding "emulsifying salts" have been deleted in the new standard. Currently, almost all processed cheese formulations contain one or several of the "sodium salts" or "potassium salts" of such "emulsifying salts", such as citrate, phosphate, disodium hydrogen phosphate, pyrophosphate, polyphosphate, and hexametaphosphate. "Emulsifying salts" play a very important role in the production process of processed cheese.

[0004] During the heating process of cheddar cheese, the casein micelles will stretch, the network structure will contract, the binding force on fat and water will weaken, and syneresis will occur. The role of adding "emulsifying salts" is to use Na + and K + to displace Ca 2+ in the calcium phosphate of the casein micelles, converting insoluble paracasein calcium phosphate into soluble paracasein sodium phosphate, destroying the Ca 2+ bridge effect and network structure. The released casein is an excellent natural emulsifier, which can enhance the emulsification of fat and the stability of water. The content and type of emulsifying salts vary according to the requirements of the processed cheese product type. The total content of emulsifying salts is usually about 1wt% - 5wt%.

[0005] Due to the increase in sodium or potassium content caused by the addition of emulsifying salts, the processed cheese is not very ideal from a health perspective.

[0006] Modern consumers are becoming increasingly concerned about the food composition when purchasing goods. Therefore, it is becoming more and more important to prepare processed cheese with more natural ingredients and less or even no emulsifying salts in the current commercial competition. In the patent WO2008122094A1, a method for liquefying cheese is introduced. This method does not add "emulsifying salts", but realizes cheese liquefaction without whey separation by adjusting the ratio of water to cheese, controlling process conditions such as heating rate and water incorporation rate. However, the temperature control step is rather cumbersome, with high precision requirements, which prolongs the processing time and is not conducive to large-scale production. CN115151137A provides a stabilizer or emulsifier for processed cheese that does not add emulsifying salts and only contains hydrated gum and immature cheese, enabling the processed cheese not to produce whey separation during the pasteurization process. However, the effect of eliminating whey separation during the pasteurization process of semi-mature and mature cheese is not good, and the application range is relatively narrow.

[0007] Therefore, it is necessary to develop a processed cheese that does not add "emulsifying salts" and is easy to produce on a large scale. Summary of the Invention

[0008] The purpose of this application is to provide a spreadable processed cheese and its preparation method to solve the above problems.

[0009] To achieve the above purpose, in the first aspect of this application, a spreadable processed cheese is provided. Calculated based on a total weight of 100 parts, its raw materials include:

[0010] 10 - 30 parts of cheddar cheese, 25 - 50 parts of cream cheese, 3 - 5 parts of milk fat, 2 - 6 parts of milk protein, 0.2 - 0.8 parts of stabilizer, and protease, with the balance being water;

[0011] The weight ratio of the total enzyme activity of the protease to the weight of the cheddar cheese is 40 - 120 U / g.

[0012] Optionally, at least one of the following conditions is satisfied:

[0013] (1) The mass content of protein in the cheddar cheese is 20 - 25%, the mass content of fat is 30 - 37%, and the pH value is 5.1 - 5.8;

[0014] (2) The maturity of the cheddar cheese is 3 - 12 months;

[0015] (3) The cream cheese includes fresh cheese;

[0016] (4) The milk fat includes unsalted butter and / or light cream;

[0017] (5) The milk protein includes one or more of whole milk powder, skim milk powder, concentrated milk protein, and concentrated whey protein;

[0018] (6) The stabilizer includes one or more of guar gum, locust bean gum, xanthan gum, gum arabic, carrageenan, and gelatin.

[0019] Optionally, at least one of the following conditions is satisfied:

[0020] a. The ripening degree of the cheddar cheese is 6 to 9 months;

[0021] b. The cream cheese includes Anchor cream cheese;

[0022] c. The mass content of fat in the unsalted butter is 80 to 99%, and the mass content of fat in the fresh cream is 30 to 45%.

[0023] Optionally, at least one of the following conditions is satisfied:

[0024] ① The source of the protease includes plants, animals, and microorganisms;

[0025] ② The enzyme activity of the protease is 10 5 ~10 6 U / g;

[0026] ③ The protease includes endoprotease and exoprotease, and the enzyme activity ratio of the endoprotease to the exoprotease is 1:(1 - 10), preferably 1:(3 - 7);

[0027] ④ The ratio of the total enzyme activity of the protease to the weight of the cheddar cheese is 60 to 100 U / g.

[0028] Optionally, at least one of the following conditions is satisfied:

[0029] ① The weight of the cheddar cheese is 15 to 24 parts;

[0030] ② The weight of the cream cheese is 30 to 45 parts;

[0031] ③ The weight ratio of the cheddar cheese to the cream cheese is 1:(1 - 4).

[0032] Optionally, at least one of the following conditions is satisfied:

[0033] i. The weight ratio of the cheddar cheese to the cream cheese is 1:(1.5 - 3);

[0034] ii. The total weight of the cheddar cheese and the cream cheese is 51 to 60 parts;

[0035] iii. The average molecular weight of casein in the cheddar cheese is 3000 to 6000 daltons;

[0036] iv. The raw materials further include ingredients and additives. The ingredients include granulated sugar, and the additives include edible essence and preservatives.

[0037] The second aspect of the present application further provides a method for preparing the spreadable processed cheese, including:

[0038] Mixing and sterilizing the raw materials.

[0039] Optionally, mixing the raw materials includes: mixing the cheddar cheese and the aqueous solution of protease, and enzymatically hydrolyzing under the first stirring condition to obtain cheese emulsion A;

[0040] Heating the cheese emulsion A, then mixing it with the cream cheese, and performing the second stirring to obtain cheese emulsion B;

[0041] Mixing the cheese emulsion B with the milk fat, the milk protein, the stabilizer and the water, and performing the third stirring to obtain mixture C;

[0042] Sterilizing the mixture C.

[0043] Optionally, at least one of the following conditions is satisfied:

[0044] A. Both the cheddar cheese and the cream cheese are warmed to room temperature before use;

[0045] B. The weight ratio of the aqueous solution of protease to the cheddar cheese is (1-3):1;

[0046] C. The temperature of the aqueous solution is 35-45°C;

[0047] D. The speed of the first stirring is 2000-5000 rpm, the temperature is 35-45°C, and the time is 5-15 min;

[0048] E. The temperature of the heating is 75-80°C;

[0049] F. Before the third stirring, the milk fat, the milk protein, the water and the stabilizer are stirred for the fourth time to obtain mixture D, and then mixed with the cheese emulsion B.

[0050] Optionally, at least one of the following conditions is satisfied:

[0051] 1) The weight ratio of the aqueous solution of protease to the cheddar cheese is (1.2-1.8):1;

[0052] 2) The temperature of the aqueous solution is 38-42°C;

[0053] 3) The speed of the first stirring is 3000 - 4000 rpm, the temperature is 38 - 42 °C, and the time is 7 - 12 min;

[0054] 4) The mixed solution D further includes ingredients and additives.

[0055] Compared with the prior art, the beneficial effects of the present application include:

[0056] The spreadable processed cheese provided by the present application, under the condition of not adding "emulsifying salts", has reduced sodium ion and potassium ion contents, making the spreadable processed cheese healthier and belonging to a clean product; the protease added in the present application can destroy the stable network structure formed by casein micelles in cheddar cheese, enzymatically hydrolyze casein into medium and short-chain peptides and partial amino acids, and the enzymatically hydrolyzed casein has excellent emulsifying properties; the weight ratio of natural cheese in the spreadable processed cheese provided by the present application is > 50%, meeting the requirements of "GB25192 - 2022 Processed Cheese and Cheese Products" for the usage amount of natural cheese in processed cheese. The addition of cream cheese can improve the taste and flavor, the stabilizer can improve the water retention of cheese, and milk protein can increase the protein content and enhance the nutritional value; the spreadable processed cheese provided by the present application has a stable structure, does not separate oil or water, is easy to spread.

[0057] In the preparation method of the spreadable processed cheese provided by the present application, the protease enzymatic hydrolysis technology is introduced into the production of processed cheese. After enzymatic hydrolysis, the viscosity of the spreadable processed cheese decreases at high temperature, it has good fluidity, is not easy to block the ultra-high temperature sterilization equipment and coke, which brings convenience to the high-temperature sterilization step. Description of the Drawings

[0058] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the following will briefly introduce the drawings required to be used in the embodiments. It should be understood that the following drawings only show some embodiments of the present application, and therefore should not be regarded as limiting the scope of the present application.

[0059] Figure 1 It is the spreadable processed cheese provided for Example 1;

[0060] Figure 2 It is the spread state diagram of the spreadable processed cheese provided for Example 1. Detailed Embodiments

[0061] As used herein, the terms:

[0062] "Prepared by..." is synonymous with "comprising". As used herein, the terms "comprising", "including", "having", "containing", or any other variation thereof, are intended to cover non-exclusive inclusion. For example, a composition, step, method, article, or apparatus that comprises the recited elements need not be limited to those elements, but may include other elements not expressly listed or elements inherent to such composition, step, method, article, or apparatus.

[0063] The conjunctive "consisting of" excludes any unrecited element, step, or component. If used in a claim, this phrase renders the claim closed-ended, excluding materials other than those described, except for conventional impurities associated therewith. When the phrase "consisting of" appears in a clause within the body of a claim rather than immediately following the subject, it limits only the elements described in that clause; other elements are not excluded from the claim as a whole.

[0064] When an equivalent, concentration, or other value or parameter is expressed as a range, a preferred range, or a range defined by a series of upper preferred values and lower preferred values, this should be understood to specifically disclose all ranges formed by any pairing of any upper range limit or preferred value with any lower range limit or preferred value, whether or not the ranges are separately disclosed. For example, when the range "1 to 5" is disclosed, the described range should be interpreted as including the ranges "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5", etc. When a numerical range is described herein, unless otherwise stated, the range is intended to include its end values and all integers and fractions within the range.

[0065] In these examples, unless otherwise specified, the parts and percentages are by mass.

[0066] "Parts by mass" refers to the basic measurement unit representing the mass ratio relationship of multiple components. 1 part can represent any unit mass, such as 1 g or 2.689 g, etc. If we say that the mass of component A is a parts by mass and the mass of component B is b parts by mass, it means the mass ratio of component A to component B is a:b. Or, it means the mass of component A is aK and the mass of component B is bK (K is any number representing a multiple factor). It should not be misunderstood that, different from the number of parts by mass, the sum of the parts by mass of all components is not limited to 100 parts.

[0067] "And / or" is used to indicate that one or both of the stated circumstances may occur. For example, A and / or B includes (A and B) and (A or B).

[0068] In a first aspect of the present application, there is provided a spreadable processed cheese, the raw materials of which are calculated based on a total weight of 100 parts and include:

[0069] 10 to 30 parts of cheddar cheese, 25 to 50 parts of cream cheese, 3 to 5 parts of milk fat, 2 to 6 parts of milk protein, 0.2 to 0.8 parts of stabilizer and protease, with the balance being water;

[0070] Optionally, the cheddar cheese can be 10 parts, 15 parts, 20 parts, 22 parts, 25 parts, 26 parts, 28 parts, 30 parts or any value between 10 and 30 parts, the cream cheese can be 25 parts, 30 parts, 35 parts, 40 parts, 45 parts, 50 parts or any value between 25 and 50 parts, the milk fat can be 3 parts, 4 parts, 5 parts or any value between 3 and 5 parts, the milk protein can be 3 parts, 4 parts, 5 parts, 6 parts or any value between 3 and 6 parts, and the stabilizer can be 0.2 parts, 0.3 parts, 0.4 parts, 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts or any value between 0.2 and 0.8 parts;

[0071] The ratio of the total enzyme activity of the protease to the weight of the cheddar cheese is 40 to 120 U / g.

[0072] Optionally, the ratio of the total enzyme activity of the protease to the weight of the cheddar cheese can be 40 U / g, 50 U / g, 60 U / g, 70 U / g, 80 U / g, 90 U / g, 100 U / g, 110 U / g, 120 U / g or any value between 40 and 120 U / g.

[0073] This application uses protease to cleave the peptide bond of casein and destroy the stable network structure formed by casein micelles in cheddar cheese.

[0074] In some alternative embodiments, at least one of the following conditions is satisfied:

[0075] (1) The mass content of protein in the cheddar cheese is 20 to 25%, the mass content of fat is 30 to 37%, and the pH value is 5.1 to 5.8;

[0076] Optionally, the mass content of protein in the cheddar cheese can be 20%, 21%, 22%, 23%, 24%, 25% or any value between 20 and 25%, the mass content of fat can be 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37% or any value between 30 and 37%, and the pH value can be 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8 or any value between 5.1 and 5.8;

[0077] (2) The maturity of the cheddar cheese is 3 to 12 months;

[0078] Optionally, the maturity of the cheddar cheese can be 3 months, 4 months, 5 months, 6 months, 7 months, 8 months, 9 months, 10 months, 11 months, 12 months, or any value between 3 and 12 months;

[0079] (3) The cream cheese includes fresh cheese;

[0080] (4) The milk fat includes unsalted butter or cream;

[0081] (5) The milk protein includes one or more of whole milk powder, skim milk powder, concentrated milk protein, and concentrated whey protein;

[0082] (6) The stabilizer includes one or more of guar gum, locust bean gum, xanthan gum, gum arabic, carrageenan, and gelatin.

[0083] In some alternative embodiments, at least one of the following conditions is satisfied:

[0084] a. The maturity of the cheddar cheese is 6 to 9 months;

[0085] Optionally, the maturity of the cheddar cheese can be 6 months, 7 months, 8 months, 9 months, or any value between 6 and 9 months;

[0086] b. The cream cheese includes Anchor cream cheese;

[0087] c. The mass content of fat in the unsalted butter is 80 - 99%, and the mass content of fat in the cream is 30 - 45%.

[0088] Optionally, the mass content of fat in the unsalted butter can be 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, or any value between 80 and 99%, and the mass content of fat in the cream can be 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, or any value between 30 and 45%.

[0089] In some alternative embodiments, at least one of the following conditions is satisfied:

[0090] ① The source of the protease includes plants, animals, and microorganisms;

[0091] ② The enzyme activity of the protease is 10 5 ~10 6 U / g;

[0092] Optionally, the enzyme activity of the protease can be 10 5 U / g, 2×10 5 U / g, 5×10 5 U / g, 8×10 5 U / g, 10 6 U / g or any value between 10 5 ~10 6 U / g;

[0093] ③ The protease includes endoprotease and exoprotease, and the enzyme activity ratio of the endoprotease to the exoprotease is 1:(1 - 10), preferably 1:(3 - 7);

[0094] Optionally, the enzyme activity ratio of the endoprotease to the exoprotease is 1:1, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, 1:10 or any value between 1:(1 - 10), preferably any value between 1:3, 1:4, 1:5, 1:6, 1:7 or 1:(3 - 7);

[0095] The endoprotease acts on the peptide bonds inside casein, decomposing casein into medium-chain peptides and / or short-chain peptides, destroying the stable network structure composed of casein micelles in cheddar cheese, controlling the degree of enzymatic hydrolysis so that the average molecular weight of the hydrolyzed protein is between 3000 and 6000 daltons. The medium- and short-chain protein molecules after enzymatic hydrolysis have excellent emulsifying effects, enabling the cheddar cheese enzymatic hydrolysis solution to form a stable emulsion without creaming; there are some hydrophobic amino acids at the ends of the medium- and short-chain peptide molecules, which will produce bitterness. At the same time, using exoprotease to cut off and release the terminal hydrophobic amino acids can eliminate the bitterness and improve the flavor of the cheddar cheese enzymatic hydrolysis solution;

[0096] ④ The ratio of the total enzyme activity of the protease to the weight of cheddar cheese is 60 - 100 U / g.

[0097] Optionally, the ratio of the total enzyme activity of the protease to the weight of cheddar cheese can be any value between 60 U / g, 70 U / g, 80 U / g, 90 U / g, 100 U / g.

[0098] In some optional embodiments, at least one of the following conditions is satisfied:

[0099] ① The weight of the cheddar cheese is 15 - 24 parts;

[0100] Optionally, the weight of the cheddar cheese can be 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts or any value between 15 - 24 parts;

[0101] ② The weight of the cream cheese is 30 - 45 parts;

[0102] Optionally, the weight of the cream cheese can be 30 parts, 31 parts, 32 parts, 33 parts, 34 parts, 35 parts, 36 parts, 37 parts, 38 parts, 39 parts, 40 parts, 41 parts, 42 parts, 43 parts, 44 parts, 45 parts, or any value between 30 and 45 parts;

[0103] ③ The weight ratio of the cheddar cheese to the cream cheese is 1:(1 - 4).

[0104] Optionally, the weight ratio of the cheddar cheese to the cream cheese is 1:1, 1:2, 1:3, 1:4, or any value between 1:(1 - 4).

[0105] In some alternative embodiments, at least one of the following conditions is satisfied:

[0106] i. The weight ratio of the cheddar cheese to the cream cheese is 1:(1.5 - 3);

[0107] Optionally, the weight ratio of the cheddar cheese to the cream cheese is 1:1.5, 1:2, 1:2.5, 1:3, or any value between 1:(1.5 - 3);

[0108] ii. The total weight of the cheddar cheese and the cream cheese is 51 - 60 parts;

[0109] Optionally, the total weight of the cheddar cheese and the cream cheese can be 51 parts, 52 parts, 53 parts, 54 parts, 55 parts, 56 parts, 57 parts, 58 parts, 59 parts, 60 parts, or any value between 51 and 60 parts;

[0110] iii. The average molecular weight of casein in the cheddar cheese is 3000 - 6000 Daltons;

[0111] Optionally, the average molecular weight of casein in the cheddar cheese can be 3000 Daltons, 3500 Daltons, 4000 Daltons, 4500 Daltons, 5000 Daltons, 5500 Daltons, 6000 Daltons, or any value between 3000 and 6000 Daltons;

[0112] iv. The raw materials further include ingredients and additives. The ingredients include granulated sugar, and the additives include edible flavor and preservative.

[0113] Calculated based on the total weight of 100 parts of the raw materials of the spreadable processed cheese, it includes 0 - 10 parts of the ingredients and 0 - 0.2 parts of the additives.

[0114] The second aspect of the present application also provides a method for preparing the spreadable processed cheese as described above, including:

[0115] Mix the raw materials and sterilize them.

[0116] In some alternative embodiments, mixing the raw materials includes: mixing the cheddar cheese and an aqueous solution of the protease, and subjecting them to enzymatic hydrolysis under a first stirring condition to obtain cheese emulsion A;

[0117] Heat the cheese emulsion A, then mix it with cream cheese, and perform a second stirring to obtain cheese emulsion B;

[0118] Mix the cheese emulsion B with the milk fat, the milk protein, the stabilizer, and the water, and perform a third stirring to obtain mixture C;

[0119] Sterilize the mixture C.

[0120] In some alternative embodiments, at least one of the following conditions is satisfied:

[0121] A. Both the cheddar cheese and the cream cheese are warmed to room temperature before use;

[0122] B. The weight ratio of the aqueous solution of the protease to the cheddar cheese is (1 - 3):1;

[0123] Optionally, the weight ratio of the aqueous solution of the protease to the cheddar cheese can be 1:1, 2:1, 3:1, or any value between (1 - 3):1;

[0124] C. The temperature of the aqueous solution is 35 - 45°C;

[0125] Optionally, the temperature of the aqueous solution can be 35°C, 36°C, 37°C, 38°C, 39°C, 40°C, 41°C, 42°C, 43°C, 44°C, 45°C, or any value between 35 - 45°C;

[0126] D. The speed of the first stirring is 2000 - 5000 rpm, the temperature is 35 - 45°C, and the time is 5 - 15 min;

[0127] Optionally, the speed of the first stirring can be 2000 rpm, 2500 rpm, 3000 rpm, 3500 rpm, 4000 rpm, 4500 rpm, 5000 rpm, or any value between 2000 - 5000 rpm, the temperature can be 35°C, 36°C, 37°C, 38°C, 39°C, 40°C, 41°C, 42°C, 43°C, 44°C, 45°C, or any value between 35 - 45°C, and the time can be 5 min, 6 min, 7 min, 8 min, 9 min, 10 min, 11 min, 12 min, 13 min, 14 min, 15 min, or any value between 5 - 15 min;

[0128] E. The heating temperature is 75 to 80 °C;

[0129] Optionally, the heating temperature can be 75 °C, 76 °C, 77 °C, 78 °C, 79 °C, 80 °C or any value between 75 and 80 °C;

[0130] F. Before the third stirring, mix and stir the milk fat, the milk protein, the water and the stabilizer to obtain a mixed liquid D, and then mix it with the cheese emulsion B.

[0131] In some alternative embodiments, at least one of the following conditions is satisfied:

[0132] 1) The weight ratio of the aqueous solution of the protease to the cheddar cheese is (1.2 to 1.8):1;

[0133] Optionally, the weight ratio of the aqueous solution of the protease to the cheddar cheese is 1.2:1, 1.3:1, 1.4:1, 1.5:1, 1.6:1, 1.7:1, 1.8:1 or any value between (1.2 and 1.8):1;

[0134] 2) The temperature of the aqueous solution is 38 to 42 °C;

[0135] Optionally, the temperature of the aqueous solution can be 38 °C, 39 °C, 40 °C, 41 °C, 42 °C or any value between 38 and 42 °C;

[0136] 3) The speed of the first stirring is 3000 to 4000 rpm, the temperature is 38 to 42 °C, and the time is 7 to 12 min;

[0137] Optionally, the speed of the first stirring can be 3000 rpm, 3500 rpm, 4000 rpm or any value between 3000 and 4000 rpm, the temperature can be 38 °C, 39 °C, 40 °C, 41 °C, 42 °C or any value between 38 and 42 °C, and the time can be 7 min, 8 min, 9 min, 10 min, 11 min, 12 min or any value between 7 and 12 min;

[0138] 4) The mixed liquid D further includes ingredients and additives.

[0139] The following will describe the implementation schemes of the present application in detail with reference to specific embodiments. However, those skilled in the art will understand that the following embodiments are only used to illustrate the present application and should not be regarded as limiting the scope of the present application. For those not specified in the embodiments, the conventional conditions or the conditions recommended by the manufacturer are followed. For the reagents or instruments not specified for the manufacturer, they are all conventional products that can be obtained through commercial purchase.

[0140] Example 1

[0141] This example provides a 200 Kg spreadable processed cheese, and its preparation method is as follows:

[0142] Select an endoprotease with an enzyme activity of 10 5 U / g, and an exoprotease with an enzyme activity of 6*10 4 U / g. Put 0.01 Kg of endoprotease and 0.05 Kg of exoprotease into 60 Kg of process water, and control the water temperature at 41 - 42 °C to completely dissolve and mix evenly;

[0143] Warm 50 Kg of Cheddar cheese with a maturity of 6 months to 25 - 30 °C, cut it into small pieces with a volume less than 50 cm 3 and put them into the above protease aqueous solution. Carry out the first stirring at a speed of 3000 rpm, and obtain cheese emulsion A at 41 - 42 °C for 8 min;

[0144] Heat cheese emulsion A to 75 °C to inactivate the enzyme, and add 50 Kg of cream cheese that has been warmed to 25 - 30 °C and cut into small pieces. Carry out the second stirring at a speed of 3500 rpm for 5 min to obtain cheese emulsion B;

[0145] Mix cheese emulsion B with 8 Kg of light cream, 8 Kg of whole milk powder, 0.8 Kg of guar gum, 0.2 Kg of carrageenan, 0.1 Kg of xanthan gum and 22.84 Kg of water, and carry out the third stirring at 80 - 81 °C to obtain mixture C, with a time of 8 min and a stirring rate of 400 rpm;

[0146] Sterilize the obtained mixture C at 85 °C for 15 min.

[0147] Ten professionally trained sensory evaluation personnel made a horizontal comparison of the spreadable processed cheese provided in this example in terms of aroma, taste, texture and spreadability. The test results are shown in Table 1.

[0148] The figure of the spreadable processed cheese provided in this example is as Figure 1 shown;

[0149] The characterization diagram of the average molecular weight of casein in Cheddar cheese is as Figure 2 shown.

[0150] Example 2

[0151] This example provides a 200 Kg spreadable processed cheese, and its preparation method is as follows:

[0152] Select an endoprotease with an enzyme activity of 10 5 U / g, and an exoprotease with an enzyme activity of 6*10 4Exoprotease of U / g, put 0.004 Kg of endoprotease and 0.03 Kg of exoprotease into 30 Kg of process water, control the water temperature at 41 - 42 °C, and make it dissolve completely and evenly;

[0153] Let 20 Kg of Cheddar cheese with a maturity of 6 months return to a temperature of 25 - 30 °C, cut it into small pieces with a volume less than 50 cm 3 small pieces, put them into the above protease aqueous solution, carry out the first stirring at a speed of 3000 rpm, and obtain cheese emulsion A at 41 - 42 °C for 7 min;

[0154] Heat the cheese emulsion A to 75 °C to inactivate the enzyme, and add 80 Kg of cream cheese that has been returned to a temperature of 25 - 30 °C and cut into small pieces, carry out the second stirring at a speed of 3500 rpm for 5 min to obtain cheese emulsion B;

[0155] Mix the cheese emulsion B with 8 Kg of butter, 8 Kg of milk protein concentrate, 0.8 Kg of guar gum, 0.4 Kg of carrageenan, 0.1 Kg of xanthan gum, 20 Kg of granulated sugar and 32.666 Kg of water, carry out the third stirring at 80 - 81 °C to obtain the mixed liquid C, with a time of 8 min and a stirring rate of 400 rpm;

[0156] Sterilize the obtained mixed liquid C at 85 °C for 15 min.

[0157] Ten professionally trained sensory evaluation personnel made a horizontal comparison of the spreadable processed cheese provided in this example in terms of aroma, taste, texture and spreadability. The test results are shown in Table 1.

[0158] Example 3

[0159] This example provides a 200 Kg of spreadable processed cheese, and its preparation method is as follows:

[0160] Select an endoprotease with an enzyme activity of 10 5 U / g, an exoprotease with an enzyme activity of 6 * 10 4 U / g, put 0.006 Kg of endoprotease and 0.036 Kg of exoprotease into 30 Kg of process water, control the water temperature at 41 - 42 °C, and make it dissolve completely and evenly;

[0161] Let 30 Kg of Cheddar cheese with a maturity of 6 months return to a temperature of 25 - 30 °C, cut it into small pieces with a volume less than 50 cm 3 small pieces, put them into the above protease aqueous solution, carry out the first stirring at a speed of 3000 rpm, and obtain cheese emulsion A at 41 - 42 °C for 6 min;

[0162] Heat the cheese emulsion A to 75°C to inactivate enzymes, and add 80 Kg of cream cheese that has been warmed to 25 - 30°C and cut into small pieces. Conduct the second stirring at a speed of 3500 rpm for 6 minutes to obtain cheese emulsion B;

[0163] Mix cheese emulsion B with 10 Kg of light cream, 8 Kg of whey protein concentrate, 0.6 Kg of locust bean gum, 0.2 Kg of carrageenan, 0.1 Kg of xanthan gum, and 41.058 Kg of water. Conduct the third stirring at 80 - 81°C to obtain the mixed liquid C for 8 minutes, and the stirring rate is 500 rpm;

[0164] Sterilize the obtained mixed liquid C at 85°C for 15 minutes.

[0165] Ten professionally trained sensory evaluation personnel made a horizontal comparison of the spreadable processed cheese provided in this example in terms of aroma, taste, texture, and spreadability. The test results are shown in Table 1.

[0166] Example 4

[0167] This example provides 200 Kg of spreadable processed cheese, and its preparation method is as follows:

[0168] Select an endoprotease with an enzyme activity of 10 5 U / g and an exoprotease with an enzyme activity of 6*10 4 U / g. Put 0.006 Kg of endoprotease and 0.036 Kg of exoprotease into 40 Kg of process water, and control the water temperature at 41 - 42°C to completely dissolve and mix evenly;

[0169] Warm 30 Kg of cheddar cheese with a maturity of 4 months to 25 - 30°C, cut it into small pieces with a volume less than 50 cm 3 and put them into the above protease aqueous solution. Conduct the first stirring at a speed of 3000 rpm for 9 minutes at 41 - 42°C to obtain cheese emulsion A;

[0170] Heat cheese emulsion A to 75°C to inactivate enzymes, and add 70 Kg of cream cheese that has been warmed to 25 - 30°C and cut into small pieces. Conduct the second stirring at a speed of 3500 rpm for 5 minutes to obtain cheese emulsion B;

[0171] Mix cheese emulsion B with 10 Kg of light cream, 6 Kg of milk protein concentrate, 0.8 Kg of locust bean gum, 0.2 Kg of arabic gum, 14 Kg of granulated sugar, and 28.958 Kg of water. Conduct the third stirring at 80 - 81°C to obtain the mixed liquid C for 8 minutes, and the stirring rate is 400 rpm;

[0172] Sterilize the obtained mixed liquid C at 85°C for 15 minutes.

[0173] Ten professionally trained sensory evaluation personnel made a horizontal comparison of the spreadable processed cheese provided in this example in terms of aroma, taste, texture, and spreadability. The test results are shown in Table 1.

[0174] Example 5

[0175] This example provides a 200 Kg spreadable processed cheese, and its preparation method is as follows:

[0176] Select an endoprotease with an enzyme activity of 10 5 U / g and an exoprotease with an enzyme activity of 6*10 4 U / g. Put 0.008 Kg of endoprotease and 0.04 Kg of exoprotease into 40 Kg of process water, and control the water temperature at 41 - 42 °C to completely dissolve and mix evenly;

[0177] Warm 40 Kg of cheddar cheese with a maturity of 6 months to 25 - 30 °C, cut it into small pieces with a volume less than 50 cm 3 and put them into the above protease aqueous solution, and perform the first stirring at a speed of 3500 rpm for 8 min at 41 - 42 °C to obtain cheese emulsion A;

[0178] Heat cheese emulsion A to 75 °C to inactivate the enzyme, and add 70 Kg of cream cheese that has been warmed to 25 - 30 °C and cut into small pieces, and perform the second stirring at a speed of 3500 rpm for 5 min to obtain cheese emulsion B;

[0179] Mix cheese emulsion B with 10 Kg of light cream, 10 Kg of skim milk powder, 0.6 Kg of guar gum, 0.4 Kg of carrageenan, 0.1 Kg of arabic gum, 0.16 Kg of edible flavor, and 28.692 Kg of water, and perform the third stirring at 80 - 81 °C to obtain a mixed liquid C for 8 min, and the stirring rate is 400 rpm;

[0180] Sterilize the obtained mixed liquid C at 135 °C for 20 s.

[0181] Ten professionally trained sensory evaluation personnel made a horizontal comparison of the spreadable processed cheese provided in this example in terms of aroma, taste, texture, and spreadability. The test results are shown in Table 1.

[0182] Example 6

[0183] This example provides a 200 Kg spreadable processed cheese, and its preparation method is as follows:

[0184] Select an endoprotease with an enzyme activity of 10 5 U / g and an exoprotease with an enzyme activity of 6*10 4Exoprotease of U / g, put 0.012 Kg of endoprotease and 0.06 Kg of exoprotease into 48 Kg of process water, control the water temperature at 41 - 42 °C, and make it dissolve completely and evenly;

[0185] Warm 48 Kg of Cheddar cheese with a maturity of 9 months to 25 - 30 °C, cut it into small pieces with a volume less than 50 cm 3 small pieces, put them into the above protease aqueous solution, carry out the first stirring at a speed of 3500 rpm, and obtain cheese emulsion A at 41 - 42 °C for 9 min;

[0186] Heat the cheese emulsion A to 75 °C to inactivate the enzyme, and add 72 Kg of cream cheese that has been warmed to 25 - 30 °C and cut into small pieces, carry out the second stirring at a speed of 3500 rpm for 5 min to obtain cheese emulsion B;

[0187] Mix the cheese emulsion B with 6 Kg of light cream, 6 Kg of milk protein concentrate, 0.6 Kg of guar gum, 0.6 Kg of carrageenan, 0.1 Kg of arabic gum, 0.1 Kg of potassium sorbate and 18.628 Kg of water, carry out the third stirring at 80 - 81 °C to obtain the mixed liquid C, with a time of 8 min and a stirring rate of 400 rpm;

[0188] Sterilize the obtained mixed liquid C at 85 °C for 15 min.

[0189] Ten professionally trained sensory evaluation personnel made a horizontal comparison of the spreadable processed cheese provided in this example in terms of aroma, taste, texture and spreadability. The test results are shown in Table 1.

[0190] Comparative Example 1

[0191] This comparative example provides a 200 Kg of processed cheese, and its preparation method is as follows:

[0192] Warm 50 Kg of Cheddar cheese with a maturity of 6 months to 25 - 30 °C, cut it into small pieces with a volume less than 50 cm 3 small pieces, and add 50 Kg of cream cheese that has been warmed to 25 - 30 °C and cut into small pieces, 8 Kg of light cream, 8 Kg of whole milk powder, 0.8 Kg of guar gum, 0.2 Kg of carrageenan, 0.1 Kg of xanthan gum and 82.9 Kg of water, mix and stir to obtain a mixed liquid, heat it to 75 °C, with a stirring rate of 400 rpm and a time of 10 min;

[0193] Sterilize the obtained mixed liquid at 85 °C for 15 min.

[0194] Ten professionally trained sensory evaluation personnel made a horizontal comparison of the processed cheese provided in this comparative example in terms of aroma, taste, texture and spreadability. The test results are shown in Table 1.

[0195] Comparative Example 2

[0196] This comparative example provides a 200 Kg of processed cheese, and its preparation method is as follows:

[0197] 50 Kg of Cheddar cheese with a ripening degree of 6 months was warmed to 25 - 30 °C, cut into small pieces with a volume less than 50 cm 3 small pieces, and 50 Kg of cream cheese warmed to 25 - 30 °C and cut into small pieces, 8 Kg of light cream, 8 Kg of whole milk powder, 0.8 Kg of guar gum, 0.2 Kg of carrageenan, 0.1 Kg of xanthan gum, 80.9 Kg of water, 0.4 Kg of sodium citrate and 1.6 Kg of sodium tripolyphosphate were added and mixed and stirred to obtain a mixed solution for 8 min at a stirring rate of 400 rpm;

[0198] The obtained mixed solution was sterilized at 85 °C for 15 min.

[0199] Ten professionally trained sensory evaluation personnel made a horizontal comparison of the processed cheese provided in this comparative example in terms of aroma, taste, texture and spreadability, and the test results are shown in Table 1.

[0200] Comparative Example 3

[0201] This comparative example provides a 200 Kg of processed cheese, and its preparation method is as follows:

[0202] 48 Kg of Cheddar cheese with a ripening degree of 6 months was warmed to 25 - 30 °C, cut into small pieces with a volume less than 50 cm 3 small pieces, and 72 Kg of cream cheese warmed to 25 - 30 °C and cut into small pieces, 6 Kg of light cream, 6 Kg of milk protein concentrate, 0.6 Kg of guar gum, 0.6 Kg of carrageenan, 64.1 Kg of water, 0.5 Kg of sodium citrate and 2.2 Kg of sodium tripolyphosphate were added and mixed and stirred to obtain a mixed solution for 10 min at a stirring rate of 450 rpm;

[0203] The obtained mixed solution was sterilized at 85 °C for 15 min.

[0204] Ten professionally trained sensory evaluation personnel made a horizontal comparison of the processed cheese provided in this comparative example in terms of aroma, taste, texture and spreadability, and the test results are shown in Table 1.

[0205] Comparative Example 4

[0206] This comparative example provides a 200 Kg of processed cheese, and its preparation method is as follows:

[0207] An endoprotease with an enzyme activity of 10 5 U / g was selected, and an enzyme activity of 6*10 4Exoprotease of U / g, put 0.005 Kg of endoprotease and 0.02 Kg of exoprotease into 60 Kg of process water, control the water temperature at 41 - 42 °C, and make it completely dissolve and mix evenly;

[0208] Warm 50 Kg of Cheddar cheese with a maturity of 6 months to 25 - 30 °C, cut it into small pieces with a volume less than 50 cm 3 small pieces, put them into the above protease aqueous solution, carry out the first stirring at a speed of 3000 rpm, and obtain cheese emulsion A after 8 min under the condition of 41 - 42 °C;

[0209] Heat the cheese emulsion A to 75 °C to inactivate the enzyme, and add 50 Kg of cream cheese that has been warmed to 25 - 30 °C and cut into small pieces, carry out the second stirring at a speed of 3500 rpm for 5 min to obtain cheese emulsion B;

[0210] Mix the cheese emulsion B with 8 Kg of light cream, 8 Kg of whole milk powder, 0.8 Kg of guar gum, 0.2 Kg of carrageenan, 0.1 Kg of xanthan gum and 22.84 Kg of water, carry out the third stirring at 80 - 81 °C to obtain the mixed liquid C, the time is 8 min, and the stirring rate is 400 rpm;

[0211] Sterilize the obtained mixed liquid C at 85 °C for 15 min.

[0212] Ten professionally trained sensory evaluation personnel made a horizontal comparison of the spreadable processed cheese provided in this example in terms of aroma, taste, texture and spreadability, and the test results are shown in Table 1.

[0213] Comparative Example 5

[0214] This comparative example provides a 200 Kg of processed cheese, and its preparation method is as follows:

[0215] Select an endoprotease with an enzyme activity of 10 5 U / g, an exoprotease with an enzyme activity of 6 * 10 4 U / g, put 0.02 Kg of endoprotease and 0.1 Kg of exoprotease into 60 Kg of process water, control the water temperature at 41 - 42 °C, and make it completely dissolve and mix evenly;

[0216] Warm 50 Kg of Cheddar cheese with a maturity of 6 months to 25 - 30 °C, cut it into small pieces with a volume less than 50 cm 3 small pieces, put them into the above protease aqueous solution, carry out the first stirring at a speed of 3000 rpm, and obtain cheese emulsion A after 8 min under the condition of 41 - 42 °C;

[0217] Heat the cheese emulsion A to 75°C to inactivate enzymes, and add 50 Kg of cream cheese that has been warmed to 25 - 30°C and cut into small pieces. Conduct the second stirring at a speed of 3500 rpm for 5 minutes to obtain cheese emulsion B;

[0218] Mix cheese emulsion B with 8 Kg of light cream, 8 Kg of whole milk powder, 0.8 Kg of guar gum, 0.2 Kg of carrageenan, 0.1 Kg of xanthan gum, and 22.84 Kg of water, and conduct the third stirring at 80 - 81°C to obtain the mixture C for 8 minutes at a stirring rate of 400 rpm;

[0219] Sterilize the obtained mixture C at 85°C for 15 minutes.

[0220] Ten professionally trained sensory evaluation personnel made a horizontal comparison of the spreadable processed cheese provided in this example in terms of aroma, taste, texture, and spreadability. The test results are shown in Table 1.

[0221] Comparative Example 6

[0222] This example provides 200 Kg of spreadable processed cheese, and its preparation method is as follows:

[0223] Select an endoprotease with an enzyme activity of 10 5 U / g and an exoprotease with an enzyme activity of 6*10 4 U / g. Put 0.03 Kg of endoprotease and 0.02 Kg of exoprotease into 60 Kg of process water, and control the water temperature at 41 - 42°C to completely dissolve and mix evenly;

[0224] Warm 50 Kg of Cheddar cheese with a maturity of 6 months to 25 - 30°C, cut it into small pieces with a volume less than 50 cm 3 and put them into the above protease aqueous solution. Conduct the first stirring at a speed of 3000 rpm for 8 minutes at 41 - 42°C to obtain cheese emulsion A;

[0225] Heat the cheese emulsion A to 75°C to inactivate enzymes, and add 50 Kg of cream cheese that has been warmed to 25 - 30°C and cut into small pieces. Conduct the second stirring at a speed of 3500 rpm for 5 minutes to obtain cheese emulsion B;

[0226] Mix cheese emulsion B with 8 Kg of light cream, 8 Kg of whole milk powder, 0.8 Kg of guar gum, 0.2 Kg of carrageenan, 0.1 Kg of xanthan gum, and 22.84 Kg of water, and conduct the third stirring at 80 - 81°C to obtain the mixture C for 8 minutes at a stirring rate of 400 rpm;

[0227] Sterilize the obtained mixture C at 85°C for 15 minutes.

[0228] Ten professionally trained sensory evaluation personnel made a horizontal comparison of the spreadable processed cheese provided in this example in terms of aroma, taste, texture, and spreadability. The test results are shown in Table 1.

[0229] Comparative Example 7

[0230] This example provides 200 Kg of spreadable processed cheese, and its preparation method is as follows:

[0231] Select an endoprotease with an enzyme activity of 10 5 U / g and an exoprotease with an enzyme activity of 6*10 4 U / g. Put 0.01 Kg of endoprotease and 0.05 Kg of exoprotease into 60 Kg of process water, and control the water temperature at 41 - 42 °C to completely dissolve and mix evenly;

[0232] Warm 50 Kg of cheddar cheese with a maturity of 6 months to 25 - 30 °C, cut it into small pieces with a volume less than 50 cm 3 and put them into the above protease aqueous solution. Carry out the first stirring at a speed of 3000 rpm for 20 min at 41 - 42 °C to obtain cheese emulsion A;

[0233] Heat cheese emulsion A to 75 °C to inactivate the enzyme, and add 50 Kg of cream cheese that has been warmed to 25 - 30 °C and cut into small pieces. Carry out the second stirring at a speed of 3500 rpm for 5 min to obtain cheese emulsion B;

[0234] Mix cheese emulsion B with 8 Kg of light cream, 8 Kg of whole milk powder, 0.8 Kg of guar gum, 0.2 Kg of carrageenan, 0.1 Kg of xanthan gum, and 22.84 Kg of water, and carry out the third stirring at 80 - 81 °C to obtain mixture C for 8 min, with a stirring rate of 400 rpm;

[0235] Sterilize the obtained mixture C at 85 °C for 15 min.

[0236] Ten professionally trained sensory evaluation personnel made a horizontal comparison of the spreadable processed cheese provided in this example in terms of aroma, taste, texture, and spreadability. The test results are shown in Table 1.

[0237] This application conducts sensory evaluation tests on the provided spreadable processed cheese, the processed cheese of the comparative example, and the commercially available spreadable processed cheese. The test method is as described below:

[0238] Sensory evaluation test: Ten professionally trained sensory evaluation personnel made a horizontal comparison of the cheese in terms of aroma, taste, texture, and spreadability, and took the average score of each item for the 10 evaluation personnel.

[0239] The full score of the aroma evaluation is 100 points, mainly evaluating the aroma style, intensity, and whether there are abnormal odors of the processed cheese; the full score of the taste evaluation is 100 points, mainly evaluating the balance of saltiness, freshness, and sweetness and palatability of the processed cheese, and whether there is bitterness; the full score of the texture evaluation is 100 points, mainly evaluating the meltability and fineness of the processed cheese; the full score of the spreadability evaluation is 100 points, mainly evaluating whether the processed cheese is easy to spread.

[0240] The commercially available spreadable processed cheese used in this application is Kerry Cream Cheese Processed Cheese.

[0241] Table 1 Sensory Evaluation Test

[0242]

[0243]

[0244] Examples 1-6 generally performed better than Comparative Examples 1-7 in terms of aroma and were close to the commercially available samples; Examples 1-6 were slightly inferior to the commercially available samples in terms of taste because partial bitter peptides would be released during the enzymatic hydrolysis of cheddar cheese by endoprotease, and exoprotease did not completely remove the insoluble amino acids with bitterness, resulting in a slight bitterness in the product, which needed to be improved; it could be seen from Comparative Examples 1-7 that too little or too much total protease added, the ratio of endoprotease to exoprotease used, and the enzymatic hydrolysis time all had an impact on the quality of the product. If too little protease was added, the protein micelle structure in cheddar cheese was not completely destroyed, resulting in the material being drawn during the heating process and the poor spreadability of the final product; if too much protease was added, the proteolysis in cheddar cheese was excessive, reducing the emulsification performance in subsequent production, resulting in the final product being prone to water separation and poor state; when the ratio of endoprotease to exoprotease was relatively large, it was easy to cause a decrease in the cutting ratio of insoluble amino acids at the protein end, resulting in an obvious bitterness in the final product; too long enzymatic hydrolysis time was also easy to bring bitterness and water separation phenomena to the product; Examples 1-6 were close to the commercially available samples in terms of texture and were better than Comparative Examples 1-7; the spreadability of Examples 1-6 was generally better than that of Comparative Examples 1-7.

[0245] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present application and are not intended to limit them; although the present application has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that they can still modify the technical solutions recorded in the foregoing embodiments, or perform equivalent replacements on some or all of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present application.

[0246] In addition, those skilled in the art will understand that although some embodiments herein include certain features included in other embodiments rather than other features, the combination of features of different embodiments is meant to be within the scope of this application and forms different embodiments. For example, in the claims above, any one of the claimed embodiments can be used in any combination. The information disclosed in this background section is only for enhancing the understanding of the overall background of this application and should not be regarded as an admission or any form of suggestion that this information constitutes prior art already known to those skilled in the art.

Claims

1. A spreadable processed cheese, characterized in that, Calculated based on the total weight of 100 parts, its raw materials include: 10 - 30 parts of cheddar cheese, 25 - 50 parts of cream cheese, 3 - 5 parts of milk fat, 2 - 6 parts of milk protein, 0.2 - 0.8 parts of stabilizer and protease, and the balance is water; The weight ratio of the total enzyme activity of the protease to the weight of the cheddar cheese is 40 - 120 U / g.

2. The spreadable processed cheese according to claim 1, wherein At least one of the following conditions is satisfied: (1) The mass content of protein in the cheddar cheese is 20 - 25%, the mass content of fat is 30 - 37%, and the pH value is 5.1 - 5.8; (2) The maturity of the cheddar cheese is 3 - 12 months; (3) The cream cheese includes fresh cheese; (4) The milk fat includes unsalted butter and / or light cream; (5) The milk protein includes one or more of whole milk powder, skim milk powder, concentrated milk protein, and concentrated whey protein; (6) The stabilizer includes one or more of guar gum, locust bean gum, xanthan gum, gum arabic, carrageenan, and gelatin.

3. The spreadable processed cheese according to claim 2, wherein At least one of the following conditions is satisfied: a. The maturity of the cheddar cheese is 6 - 9 months; b. The cream cheese includes Anchor cream cheese; c. The mass content of fat in the unsalted butter is 80 - 99%, and the mass content of fat in the light cream is 30 - 45%.

4. The spreadable processed cheese according to claim 1, wherein, At least one of the following conditions is satisfied: ① The source of the protease includes plants, animals, and microorganisms; ② The enzyme activity of the protease is 10 5 ~10 6 U / g; ③ The protease includes endoprotease and exoprotease, and the enzyme activity ratio of the endoprotease to the exoprotease is 1:(1 - 10), preferably 1:(3 - 7); ④ The weight ratio of the total enzyme activity of the protease to the weight of the cheddar cheese is 60 - 100 U / g.

5. The spreadable processed cheese according to claim 1, wherein, At least one of the following conditions is satisfied: ① The weight of the cheddar cheese is 15 - 24 parts; ② The weight of the cream cheese is 30 - 45 parts; ③ The weight ratio of the cheddar cheese to the cream cheese is 1:(1 - 4).

6. The spreadable processed cheese according to any one of claims 1-5, characterized in that, At least one of the following conditions is satisfied: i. The weight ratio of the cheddar cheese to the cream cheese is 1:(1.5 - 3); ii. The total weight of the cheddar cheese and the cream cheese is 51 - 60 parts; iii. The average molecular weight of casein in the cheddar cheese is 3000 - 6000 daltons; iv. The raw materials further include ingredients and additives, the ingredients include granulated sugar, and the additives include edible essence and preservative.

7. A method for preparing the spreadable processed cheese according to any one of claims 1-6, characterized in that, It includes: Mix and sterilize the raw materials.

8. The preparation method of the spreadable processed cheese according to claim 7, characterized in that, Mixing the raw materials includes: Mix the cheddar cheese and the aqueous solution of protease, and enzymatically hydrolyze under the first stirring condition to obtain cheese emulsion A; Heat the cheese emulsion A, then mix it with the cream cheese, and perform the second stirring to obtain cheese emulsion B; Mix the cheese emulsion B with the milk fat, the milk protein, the stabilizer, and the water, and perform the third stirring to obtain the mixture C; Sterilize the mixture C.

9. The preparation method of the spreadable processed cheese according to claim 8, characterized in that, At least one of the following conditions is satisfied: A. Both the cheddar cheese and the cream cheese are warmed to room temperature before use; B. The weight ratio of the aqueous solution of protease to the cheddar cheese is (1 - 3):1; C. The temperature of the aqueous solution is 35 to 45 °C; D. The speed of the first stirring is 2000 to 5000 rpm, the temperature is 35 to 45 °C, and the time is 5 to 15 min; E. The temperature of the heating is 75 to 80 °C; F. Before the third stirring, the milk fat, the milk protein, the water and the stabilizer are stirred for the fourth time to obtain a mixed solution D, and then mixed with the cheese emulsion B.

10. The preparation method of the spreadable processed cheese according to claim 9, characterized in that, Meet at least one of the following conditions: 1) The weight ratio of the aqueous solution of the protease to the cheddar cheese is (1.2 to 1.8):1; 2) The temperature of the aqueous solution is 38 to 42 °C; 3) The speed of the first stirring is 3000 to 4000 rpm, the temperature is 38 to 42 °C, and the time is 7 to 12 min; 4) The mixed solution D further includes ingredients and additives.

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