Processed cheese and preparation method thereof

Abstract

The invention relates to the field of dairy products, in particular to processed cheese and a preparation method thereof.

Description

Technical Field

[0001] This invention belongs to the field of dairy products, and specifically relates to a processed cheese and its preparation method. Background Technology

[0002] Cheese, also known as dairy cheese, is a fermented milk product. Cheese can be divided into raw cheese and processed cheese. Raw cheese is made from cow's or goat's milk, with the addition of lactic acid bacteria and rennet before coagulation and fermentation. Processed cheese uses raw cheese as the main ingredient, with or without the addition of other ingredients, and is made through processes such as heating and emulsification. This allows for better texture, flavor, and different functional properties, thereby improving taste, reducing costs, and extending shelf life.

[0003] Of all cheeses, mozzarella is particularly well-suited for its stringy texture and is used in pizzas, baked rice dishes, and more. However, the production process of pure mozzarella is complex and requires a large quantity of milk. In contrast, processed mozzarella has a simpler production process, uses more readily available raw materials, and can be standardized by controlling both ingredients and processes, resulting in a richer flavor and a longer, more stable shelf life. However, existing processed mozzarella cheeses have short stretch lengths, fewer strands, and poor stretching resilience, making them prone to breakage during stretching. There is a need to improve the properties of processed mozzarella cheese to enhance its baking flavor. Summary of the Invention

[0004] This invention improves the raw materials and process conditions of processed cheese, thereby increasing the stretching length of processed cheese, while also increasing the amount of strands and enhancing the toughness of the strands.

[0005] A first aspect of the present invention provides a processed cheese prepared from raw materials including: original cheese, waxy zeatyl acetylated distarch, fats, milk solids, acidity regulators, emulsifiers, and emulsifying salts.

[0006] In some embodiments, the waxy zeatyl acetylated distarch is waxy zeatyl acetylated distarch phosphate.

[0007] In some embodiments, the degree of acetyl substitution in the waxy corn-based acetylated distarch phosphate is ≤3.5% w / w, and the residual phosphate group is ≤0.08% w / w.

[0008] In some embodiments, the degree of acetyl substitution in the waxy corn-based acetylated distarch phosphate is ≤3% w / w. In some embodiments, the degree of acetyl substitution in the waxy corn-based acetylated distarch phosphate is ≤2.5% w / w.

[0009] In some embodiments, the residual phosphate groups in the waxy corn-based acetylated distarch phosphate ester are ≤0.06% w / w. In some embodiments, the residual phosphate groups in the waxy corn-based acetylated distarch phosphate ester are ≤0.04% w / w.

[0010] In some embodiments, the original cheese is original cheddar cheese.

[0011] In some embodiments, the oil is selected from palm oil, coconut oil, butter, and cream. In some embodiments, the oil is palm oil.

[0012] In some embodiments, the milk solids are selected from casein, milk protein, whole milk powder, skim milk powder, and whey powder. In some embodiments, the milk solids are selected from casein and whole milk powder.

[0013] In some embodiments, the acidity regulator is selected from lactic acid, phosphoric acid, citric acid, malic acid, and gluconolactone. In some embodiments, the acidity regulator is lactic acid.

[0014] In some embodiments, the emulsifier is selected from phospholipids, such as soybean phospholipids.

[0015] In some embodiments, the emulsifying salt is selected from citrates and phosphates, such as sodium citrate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, sodium hexametaphosphate, and sodium tripolyphosphate.

[0016] In some embodiments, the raw materials also include one or more substances selected from flavoring agents, preservatives, and colorings.

[0017] In some embodiments, the flavoring agent is edible salt.

[0018] In some embodiments, the preservative is selected from sorbic acid and its salts, such as potassium sorbate.

[0019] In some embodiments, the pigment is selected from β-carotene and annatto. In some embodiments, the pigment is β-carotene.

[0020] In some embodiments, the raw materials also include flavoring substances, such as milk flavoring and cheese flavoring.

[0021] In some embodiments, the raw materials contain, by weight, 0.5-1.5 parts waxy corn-based acetylated distarch, 20-35 parts original cheese, 15-25 parts oil, 15-25 parts milk solids, 0.1-0.9 parts acidity regulator, 0.1-0.9 parts emulsifier, and 0.5-2.0 parts emulsifying salt.

[0022] In some embodiments, the raw material contains 0.7-1.3 parts of waxy zeatyl acetylated distarch. In some embodiments, the raw material contains 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.2, 1.3, 1.4, or 1.5 parts of waxy zeatyl acetylated distarch.

[0023] In some embodiments, the raw material contains 20-30 parts of pure cheese. In some embodiments, the raw material contains 22-28 parts of pure cheese. In some embodiments, the raw material contains 24 parts of pure cheese.

[0024] In some embodiments, the raw material contains 17-23 parts of oil. In some embodiments, the raw material contains 20 parts of oil.

[0025] In some embodiments, the raw material contains 17-23 parts of milk solids. In some embodiments, the raw material contains 19 parts of milk solids. In some embodiments, the raw material contains 10-20 parts of casein. In some embodiments, the raw material contains 13-17 parts of casein. In some embodiments, the raw material contains 2-7 parts of whole milk powder. In some embodiments, the raw material contains 3-6 parts of whole milk powder.

[0026] In some embodiments, the raw material contains 0.3-0.7 parts of an acidity regulator. In some embodiments, the raw material contains 0.5 parts of an acidity regulator.

[0027] In some embodiments, the raw material contains 0.3-0.7 parts of emulsifier. In some embodiments, the raw material contains 0.5 parts of emulsifier.

[0028] In some embodiments, the raw material contains 0.8-1.5 parts of emulsified salt. In some embodiments, the raw material contains 1.2 parts of emulsified salt.

[0029] In some embodiments, the raw materials also contain 0.1-0.9 parts of flavoring agent, 0.01-0.2 parts of preservative and 0.001-0.02 parts of coloring agent.

[0030] In some embodiments, the raw material contains 0.3-0.7 parts of a flavoring agent. In some embodiments, the raw material contains 0.5 parts of a flavoring agent.

[0031] In some embodiments, the raw material contains 0.05-0.15 parts of preservative. In some embodiments, the raw material contains 0.1 parts of preservative.

[0032] In some embodiments, the raw material contains 0.005-0.015 parts of pigment. In some embodiments, the raw material contains 0.01 parts of pigment.

[0033] In some embodiments, the raw materials contain, by weight, 1 part waxy zeatyl acetylated distarch phosphate, 24 parts pure cheddar cheese, 20 parts palm oil, 15 parts casein, 4 parts whole milk powder, 0.5 parts edible salt, 0.1 parts potassium sorbate, 0.01 parts β-carotene, 0.5 parts lactic acid, 0.5 parts soybean lecithin, and 1.2 parts emulsified salt.

[0034] In some embodiments, the processed cheese is processed mozzarella cheese.

[0035] A second aspect of the invention provides the processed cheese described in the first aspect of the invention, which is prepared by a method comprising the following steps:

[0036] (1) Mix waxy corn acetylated distarch, original cheese, fats, milk solids and optional flavorings, preservatives and colorings with water to obtain mixture one;

[0037] (2) Add an acidity regulator and an emulsifier to the mixture one obtained in step (1) to obtain mixture two;

[0038] (3) Add emulsified salt to the mixture obtained in step (2).

[0039] A third aspect of the present invention provides a method for preparing the processed cheese described in the first aspect of the present invention, comprising:

[0040] (1) Mix waxy corn acetylated distarch, original cheese, fats, milk solids and optional flavorings, preservatives and colorings with water to obtain mixture one;

[0041] (2) Add an acidity regulator and an emulsifier to the mixture one obtained in step (1) to obtain mixture two;

[0042] (3) Add emulsified salt to the mixture obtained in step (2).

[0043] In some embodiments, the processed cheese described in the second aspect of the present invention or the method described in the third aspect of the present invention, wherein step (1) includes:

[0044] i) Mix waxy corn-based acetylated distarch, pure cheese, fats, milk solids, and optional flavorings, preservatives, and colorings with water.

[0045] ii) Stir at 60-90 r / min for 1-20 min at 35-45℃.

[0046] iii) Homogenize at 1500-2500 r / min for 5-20 min.

[0047] In some embodiments, step ii) involves stirring at 37-42°C. In some embodiments, step ii) involves stirring at 40°C.

[0048] In some embodiments, step ii) is performed with stirring at 70-90 rpm. In some embodiments, step ii) is performed with stirring at 75-85 rpm. In some embodiments, step ii) is performed at 80 rpm.

[0049] In some embodiments, step ii) involves stirring for 1-10 minutes. In some embodiments, step ii) involves stirring for 3-8 minutes. In some embodiments, step ii) involves stirring for 5 minutes.

[0050] In some embodiments, step iii) is homogenized at 1700-2300 r / min. In some embodiments, step iii) is homogenized at 2000 r / min.

[0051] In some embodiments, step iii) homogenization is performed for 7-15 minutes. In some embodiments, step iii) homogenization is performed for 10 minutes.

[0052] In some embodiments, the amount of water used in step (1) is 25-40 parts by weight. In some embodiments, the amount of water used in step (1) is 30-35 parts by weight. In some embodiments, the amount of water used in step (1) is 32 parts by weight.

[0053] In some embodiments, the processed cheese described in the second aspect of the present invention or the method described in the third aspect of the present invention, wherein step (2) includes:

[0054] i) Add an acidity regulator and an emulsifier to the mixture obtained in step (1).

[0055] ii) Heat and stir.

[0056] In some embodiments, the temperature is uniformly increased to 65-80°C at a rate of 2-5°C / min, accompanied by stirring. In some embodiments, the temperature is uniformly increased at a rate of 4°C / min. In some embodiments, the temperature is increased to 70-75°C.

[0057] In some embodiments, stirring is performed at 60-90 rpm for 8-15 minutes. In some embodiments, stirring is performed at 70-90 rpm. In some embodiments, stirring is performed at 75-85 rpm. In some embodiments, stirring is performed at 80 rpm. In some embodiments, stirring is performed for 8-12 minutes. In some embodiments, stirring is performed for 10 minutes.

[0058] In some embodiments, the processed cheese described in the second aspect of the present invention or the method described in the third aspect of the present invention, wherein step (3) includes:

[0059] i) Add emulsified salt to mixture two obtained in step (2),

[0060] ii) Stirring.

[0061] In some implementations, step (3) further includes iii) homogenization.

[0062] In some embodiments, the stirring is performed at a speed of 60-90 r / min. In some embodiments, the stirring is performed at a speed of 70-90 r / min. In some embodiments, the stirring is performed at a speed of 75-85 r / min. In some embodiments, the stirring is performed at a speed of 80 r / min.

[0063] In some embodiments, stirring is performed for 1-10 minutes. In some embodiments, stirring is performed for 3-8 minutes. In some embodiments, stirring is performed for 5 minutes.

[0064] In some embodiments, homogenization is performed at a rate of 1500-2500 r / min. In some embodiments, homogenization is performed at a rate of 1700-2300 r / min. In some embodiments, homogenization is performed at a rate of 2000 r / min.

[0065] In some implementations, homogenization is performed for 1-10 minutes. In some implementations, homogenization is performed for 3-8 minutes. In some implementations, homogenization is performed for 5 minutes.

[0066] In some embodiments, the processed cheese described in the second aspect of the present invention or the method described in the third aspect of the present invention further includes step (4): cooling and then storing.

[0067] In some implementations, the food is refrigerated after being allowed to cool naturally to room temperature. Attached Figure Description

[0068] Figure 1 Images of reconstituted mozzarella cheese from Examples 1 to 3.

[0069] Figure 2Stretch images of reconstituted mozzarella cheese for Comparative Examples 1 to 10.

[0070] Figure 3 Stretch images of reconstituted mozzarella cheese for Comparative Examples 11 to 24.

[0071] Beneficial effects

[0072] This invention effectively improves the stretchability of processed mozzarella cheese by adding waxy corn-based acetylated distarch to the raw materials and combining it with a homogenization process. As shown in the examples, the processed cheese of this invention can achieve an average stretch length of 72 cm, and its stretching exhibits a waterfall-like pattern, which is beneficial to improving the taste and visual appeal. Detailed Implementation

[0073] The embodiments of the present invention will be described in detail below with reference to examples. However, those skilled in the art will understand that the following examples are for illustrative purposes only and should not be considered as limiting the scope of the invention. Unless otherwise specified in the examples, conventional conditions or conditions recommended by the manufacturer are followed. Reagents or instruments whose manufacturers are not specified are all commercially available conventional products.

[0074] The names and sources of some of the raw materials used in the following examples and comparative examples are shown in Table 1 below.

[0075] Table 1

[0076] Raw material name factory Original Cheddar cheese Fonterra (NZMP) Palm oil Yihai Kerry Casein Fonterra (NZMP) Whole milk powder Fonterra (NZMP) Potassium sorbate Nantong Acetic Acid Chemical beta-carotene Chr. Hansen lactic acid Shandong Baisheng Soybean phospholipids Cargill Emulsified salt ICL

[0077] Example 1

[0078] (1) Thawing of original Cheddar cheese: Thaw frozen Cheddar cheese at 4°C.

[0079] (2) Mixing: Place 24 parts of the above-mentioned original cheddar cheese, 32 parts of water, 20 parts of palm oil, 15 parts of casein, 1 part of waxy corn acetylated distarch phosphate (purchased from Roquette; acetyl substitution degree (maximum) 2.5% (w / w), phosphate residue (maximum) 0.04% (w / w), Brabender viscosity 250-450UB), 4 parts of whole milk powder, 0.5 parts of refined salt, 0.1 parts of potassium sorbate, and 0.01 parts of β-carotene into an emulsifying pot, stir at 80 r / min for 5 min at 40℃, and homogenize at 2000 r / min for 10 min to obtain mixture one.

[0080] (3) Heating: Add 0.5 parts of lactic acid and 0.5 parts of soybean lecithin to the above mixture one, and heat it uniformly to 72±2℃ at 4℃ / min. Stirring is carried out at the same time during the heating process. The stirring time is 10min and the speed is 80r / min to obtain mixture two.

[0081] (4) Emulsification: Add 1.2 parts of emulsified salt dissolved in water to the above mixture 2, keep the temperature at 72±2℃, stir and homogenize, stir for 5 minutes at a speed of 80 r / min, homogenize for 5 minutes at a speed of 2000 r / min, and obtain processed mozzarella cheese after the process.

[0082] (5) Cooling and molding: While still hot, fill the above-mentioned processed mozzarella cheese into containers and store it at 4°C after it has cooled naturally to room temperature.

[0083] Example 2

[0084] (1) Thawing of original Cheddar cheese: Thaw frozen Cheddar cheese at 4°C.

[0085] (2) Mixing: Place 24 parts of the above-mentioned original cheddar cheese, 32 parts of water, 20 parts of palm oil, 15 parts of casein, 1 part of waxy corn acetylated distarch phosphate (purchased from Roquette; acetyl substitution degree (maximum) 2.5% (w / w), phosphate residue (maximum) 0.04% (w / w), Brabender viscosity 250-450UB), 4 parts of whole milk powder, 0.5 parts of refined salt, 0.1 parts of potassium sorbate, and 0.01 parts of β-carotene into an emulsifying pot, stir at 80 r / min for 5 min at 40℃, and homogenize at 2000 r / min for 10 min to obtain mixture one.

[0086] (3) Heating: Add 0.5 parts of lactic acid and 0.5 parts of soybean lecithin to the above mixture one, and heat it uniformly to 72±2℃ at 4℃ / min. Stirring is carried out at the same time during the heating process. The stirring time is 10min and the speed is 80r / min to obtain mixture two.

[0087] (4) Emulsification: Add 1.2 parts of emulsified salt dissolved in water to the above mixture 2, keep the temperature at 72±2℃, stir for 5 minutes at a speed of 80r / min, and the processed mozzarella cheese is obtained.

[0088] (5) Cooling and molding: While still hot, fill the above-mentioned processed mozzarella cheese into containers and store it at 4°C after it has cooled naturally to room temperature.

[0089] Example 3

[0090] (1) Thawing of original Cheddar cheese: Thaw frozen Cheddar cheese at 4°C.

[0091] (2) Mixing: Place 24 parts of the above-mentioned original Cheddar cheese, 32 parts of water, 20 parts of palm oil, 15 parts of casein, 5 parts of whole milk powder, 0.5 parts of refined salt, 0.1 parts of potassium sorbate, and 0.01 parts of β-carotene into an emulsifying pot, stir at 80 r / min for 5 min at 40℃, and homogenize at 2000 r / min for 10 min to obtain mixture one.

[0092] (3) Heating: Add 0.5 parts of lactic acid and 0.5 parts of soybean lecithin to the above mixture one, and heat it uniformly to 72±2℃ at 4℃ / min. Stirring is carried out at the same time during the heating process. The stirring time is 10min and the speed is 80r / min to obtain mixture two.

[0093] (4) Emulsification: Add 1.2 parts of emulsified salt dissolved in water to the above mixture 2, keep the temperature at 72±2℃, stir and homogenize, stir for 5 minutes at a speed of 80 r / min, homogenize for 5 minutes at a speed of 2000 r / min, and obtain processed mozzarella cheese after the process.

[0094] (5) Cooling and molding: While still hot, fill the above-mentioned processed mozzarella cheese into containers and store it at 4°C after it has cooled naturally to room temperature.

[0095] Comparative Examples 1-23

[0096] Some of the raw materials and their sources are shown in Table 1 above, and the sources of modified starch are shown in Table 2 below.

[0097] Table 2

[0098]

[0099]

[0100] (1) Thawing of original Cheddar cheese: Thaw frozen Cheddar cheese at 4°C.

[0101] (2) Mixing: Place 24 parts of the above-mentioned original cheddar cheese, 32 parts of water, 20 parts of palm oil, 15 parts of casein, 1 part of modified starch (as shown in Table 2 above), 4 parts of whole milk powder, 0.5 parts of refined salt, 0.1 parts of potassium sorbate, and 0.01 parts of β-carotene into an emulsifying pot, stir at 80 r / min for 5 min at 40℃, and homogenize at 2000 r / min for 10 min to obtain mixture one.

[0102] (3) Heating: Add 0.5 parts of lactic acid and 0.5 parts of soybean lecithin to the above mixture one, and heat it uniformly to 72±2℃ at 4℃ / min. Stirring is carried out at the same time during the heating process. The stirring time is 10min and the speed is 80r / min to obtain mixture two.

[0103] (4) Emulsification: Add 1.2 parts of emulsified salt dissolved in water to the above mixture 2, keep the temperature at 72±2℃, stir for 5 minutes at a speed of 80 r / min, and the processed mozzarella cheese is obtained.

[0104] (5) Cooling and molding: While still hot, fill the above-mentioned processed mozzarella cheese into containers and store it at 4°C after it has cooled naturally to room temperature.

[0105] Comparative Example 24

[0106] (1) Thawing of original Cheddar cheese: Thaw frozen Cheddar cheese at 4°C.

[0107] (2) Mixing: Place 24 parts of the above-mentioned original Cheddar cheese, 32 parts of water, 20 parts of palm oil, 15 parts of casein, 5 parts of whole milk powder, 0.5 parts of refined salt, 0.1 parts of potassium sorbate, and 0.01 parts of β-carotene into an emulsifying pot, stir at 80 r / min for 5 min at 40℃, and homogenize at 2000 r / min for 10 min to obtain mixture one.

[0108] (3) Heating: Add 0.5 parts of lactic acid and 0.5 parts of soybean lecithin to the above mixture one, and heat it uniformly to 72±2℃ at 4℃ / min. Stirring is carried out at the same time during the heating process. The stirring time is 10min and the speed is 80r / min to obtain mixture two.

[0109] (4) Emulsification: Add 1.2 parts of emulsified salt dissolved in water to the above mixture 2, keep the temperature at 72±2℃, stir and homogenize for 5 minutes at a speed of 80 r / min, and then obtain processed mozzarella cheese.

[0110] (5) Cooling and molding: While still hot, fill the above-mentioned processed mozzarella cheese into containers and store it at 4°C after it has cooled naturally to room temperature.

[0111] Example 4

[0112] According to the industry standard "Sensory Evaluation Guidelines for Stringy Cheeses for Pizza" (RHB 507-2015), the stretch length and number of strings of the processed mozzarella cheeses obtained in Examples 1 to 3 and Comparative Examples 1 to 24 were measured to observe their stringiness.

[0113] Chop the above-mentioned block product into 60g pieces and place them evenly on a 6-inch diameter pizza base (pre-cut the base into 4 equal portions using a cross-cutting method). Bake in a conveyor oven at 220℃ for 7 minutes. After cooling for 20-60 seconds or until the sample temperature reaches 70-80℃, lift one portion of pizza base evenly and measure the length of the strands and count the number of strands. Repeat each measurement three times and take the average value. The average stretch length and number of strands are shown in Table 3.

[0114] Fiber-like properties Figures 1 to 3 As shown, the wire drawing of Examples 1 and 2 exhibits a distinct waterfall-like pattern, demonstrating excellent wire drawing performance.

[0115] Table 3 Comparison of stretching length and number of drawn fibers in each group of examples and comparative examples

[0116]

[0117]

[0118] Based on the data in Table 3, Figures 1 to 3 As can be seen from the stretching properties, the present invention significantly improves the stretching quality of processed mozzarella cheese by adding waxy corn-based acetylated distarch phosphate raw material and combining it with a homogenization process.

[0119] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them; although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications can still be made to the specific implementation of the present invention or equivalent substitutions can be made to some technical features without departing from the spirit of the technical solutions of the present invention, and all such modifications and substitutions should be covered within the scope of the technical solutions claimed in the present invention.

Claims

1. A processed cheese, prepared from raw materials, said raw materials comprising: Original cheese, waxy corn-based acetylated distarch, fats and oils, milk solids, acidity regulators, emulsifiers and emulsifying salts; Preferably, the waxy zeatyl acetylated distarch is waxy zeatyl acetylated distarch phosphate; Preferably, the degree of acetyl substitution in the waxy corn-based acetylated distarch phosphate is ≤3.5% w / w (e.g., ≤3% w / w, ≤2.5% w / w), and the residual phosphate group is ≤0.08% w / w (e.g., ≤0.06% w / w, ≤0.04% w / w).

2. The processed cheese of claim 1, wherein the original cheese is original cheddar cheese; Preferably, the oil is selected from palm oil, coconut oil, butter, and cream, with palm oil being the most preferred; Preferably, the milk solids are selected from casein, milk protein, whole milk powder, skim milk powder and whey powder, and more preferably from casein and whole milk powder; Preferably, the acidity regulator is selected from lactic acid, phosphoric acid, citric acid, malic acid and gluconolactone, with lactic acid being the most preferred; Preferably, the emulsifier is selected from phospholipids, such as soybean phospholipids; Preferably, the emulsified salt is selected from citrates and phosphates, such as sodium citrate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, sodium hexametaphosphate, and sodium tripolyphosphate.

3. The processed cheese according to claim 1 or 2, wherein the raw materials further include one or more substances selected from flavoring agents, preservatives and colorings; Preferably, the seasoning is edible salt; Preferably, the preservative is selected from sorbic acid and its salts, such as potassium sorbate; Preferably, the pigment is selected from β-carotene and annatto, and more preferably β-carotene; Optionally, the raw materials may also include flavoring substances, such as milk flavoring and cheese flavoring.

4. The processed cheese according to any one of claims 1-3, wherein the raw materials contain: 0.5-1.5 parts by weight of waxy zeatyl acetylated distarch (e.g., 0.7-1.3 parts, e.g., 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.2, 1.3, 1.4, 1.5 parts), and 20-35 parts by weight of original cheese (e.g., 20-30 parts, 22-28 parts, 24 parts). The following components are listed: 15-25 parts of oils (e.g., 17-23 parts, 20 parts), 15-25 parts of milk solids (e.g., 17-23 parts, 19 parts), 0.1-0.9 parts of acidity regulator (e.g., 0.3-0.7 parts, 0.5 parts), 0.1-0.9 parts of emulsifier (e.g., 0.3-0.7 parts, 0.5 parts), and 0.5-2.0 parts of emulsifying salt (e.g., 0.8-1.5 parts, 1.2 parts). Preferably, it also contains 0.1-0.9 parts of flavoring agent (e.g., 0.3-0.7 parts, 0.5 parts), 0.01-0.2 parts of preservative (e.g., 0.05-0.15 parts, 0.1 parts), and 0.001-0.02 parts of coloring agent (e.g., 0.005-0.015 parts, 0.01 parts); Preferably, the raw materials contain, by weight, 1 part waxy zeatyl acetylated distarch phosphate, 24 parts original cheddar cheese, 20 parts palm oil, 15 parts casein, 4 parts whole milk powder, 0.5 parts edible salt, 0.1 parts potassium sorbate, 0.01 parts β-carotene, 0.5 parts lactic acid, 0.5 parts soybean lecithin, and 1.2 parts emulsified salt.

5. The processed cheese according to any one of claims 1-4, wherein it is prepared by a method comprising the following steps: (1) Mix waxy corn acetylated distarch, original cheese, fats, milk solids and optional flavorings, preservatives and colorings with water to obtain mixture one; (2) Add an acidity regulator and an emulsifier to the mixture one obtained in step (1) to obtain mixture two; (3) Add emulsified salt to the mixture obtained in step (2).

6. A method for preparing processed cheese according to any one of claims 1-4, comprising: (1) Mix waxy corn acetylated distarch, original cheese, fats, milk solids and optional flavorings, preservatives and colorings with water to obtain mixture one; (2) Add an acidity regulator and an emulsifier to the mixture one obtained in step (1) to obtain mixture two; (3) Add emulsified salt to the mixture obtained in step (2).

7. The processed cheese of claim 5 or the method of claim 6, wherein, Step (1) includes: i) Mix waxy corn-based acetylated distarch, pure cheese, fats, milk solids, and optional flavorings, preservatives, and colorings with water. ii) Stir at 35-45℃ (e.g., 37-42℃, 40℃) at 60-90 r / min (e.g., 70-90 r / min, 75-85 r / min, 80 r / min) for 1-20 min (e.g., 1-10 min, 3-8 min, 5 min). iii) Homogenize at 1500-2500 r / min (e.g., 1700-2300 r / min, 2000 r / min) for 5-20 min (e.g., 7-15 min, 10 min); Preferably, the amount of water used is 25-40 parts by weight (e.g., 30-35 parts, 32 parts).

8. The processed cheese according to claim 5 or the method according to any one of claims 6-7, wherein, Step (2) includes: i) Add an acidity regulator and an emulsifier to the mixture obtained in step (1). ii) Heat and stir; Preferably, the temperature is uniformly increased to 65-80°C (e.g., 70-75°C) at a rate of 2-5°C / min (e.g., 4°C / min), with stirring during the heating process; Preferably, stirring is performed at 60-90 r / min (e.g., 70-90 r / min, 75-85 r / min, 80 r / min) for 8-15 min (e.g., 8-12 min, 10 min).

9. The processed cheese according to claim 5 or the method according to any one of claims 6-8, wherein, Step (3) includes: i) Add emulsified salt to mixture two obtained in step (2), ii) Stirring, Preferably, it also includes iii) homogenization; Preferably, stirring is carried out at a speed of 60-90 r / min (e.g., 70-90 r / min, 75-85 r / min, 80 r / min); Preferably, stirring is performed for 1-10 minutes (e.g., 3-8 minutes, 5 minutes); Preferably, homogenization is carried out at a speed of 1500-2500 r / min (e.g., 1700-2300 r / min, 2000 r / min); Preferably, homogenization takes 1-10 minutes (e.g., 3-8 minutes, 5 minutes).

10. The processed cheese of claim 5 or the method of any one of claims 6-9, further comprising step (4): cooling and then storing; Preferably, the food is refrigerated after being naturally cooled to room temperature.

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