Natural fruity flavor type original cream cheese without discharging whey and preparation method of natural fruity flavor type original cream cheese

Abstract

The invention relates to the technical field of cream cheese preparation, in particular to whey-free natural fruity original cream cheese and a preparation method thereof.The whey-free natural fruity original cream cheese comprises a raw material bag, and the raw material bag comprises, by mass, 45-60 parts of single cream, 20-30 parts of concentrated milk, 20-30 parts of milk protein powder, 20-30 parts of table salt, 20-30 parts of a stabilizer and 20-30 parts of a composite leavening agent; the mass part of the concentrated milk is 35-50; 4-7 parts by mass of milk protein powder; the mass part of the table salt is 0.5-1.5 parts. The cream cheese with natural fruity flavor is prepared, high-index single cream and concentrated milk protein are used as raw materials, through a specific fermentation technology, pleasant fruity flavor can be generated without additional addition of flavor substances, and the flavor category of original cheese is enriched. And a semi-finished product can be obtained without discharging whey after fermentation, so that the process is simplified, the efficiency is improved, the problems of microbial risk and texture deterioration caused by addition of jam and secondary heat treatment in the traditional processed cheese are avoided, and the safety and quality of the product are remarkably improved.

Description

Technical Field

[0001] This invention relates to the field of cream cheese preparation technology, and in particular to a natural fruit-flavored original cream cheese that does not expel whey and its preparation method. Background Technology

[0002] Cheese is a concentrated form of most of the protein and fat in milk. It takes ten kilograms of milk to produce one kilogram of cheese. Fermentation also increases the added value and biological benefits of milk. Cheese, which is made by fermenting cow's milk, is a dairy product that is rich in fat, has a delicate taste, and a rich milky aroma. It is widely used in the food industry, especially in baking and dessert making.

[0003] Domestic cheese production lines often struggle to implement whey removal processes. This leads to the common practice of fermenting raw milk with a mixture of milk protein, whey protein, and semi-finished products like butter or cream to produce cheese. While this method avoids the whey removal issue in domestic production lines, cheese produced using this method may have a powdery, unpleasant odor reminiscent of protein powder, and its taste, flavor, and texture are inferior to imported cream cheese. This significantly limits the use and popularity of domestically produced cream cheese in the domestic market. The taste and flavor of cheese are influenced not only by the production process but also by the milk source, fermentation starter cultures, and flavoring agents. In actual production, a variety of flavoring agents are available and can be added as needed to improve the texture and taste of cheese. However, the addition of flavoring agents increases the risk of microbial contamination, thus impacting cheese production. Summary of the Invention

[0004] The purpose of this invention is to solve the problem of poor flavor in existing cream cheeses, and to propose a natural fruit-flavored original cream cheese that does not expel whey and its preparation method.

[0005] To achieve the above objectives, the present invention adopts the following technical solution: A non-wilt-extracting, naturally flavored, original cream cheese, comprising an ingredient package including heavy cream, concentrated milk, milk protein powder, salt, stabilizer, and compound fermentation agent: The weight of the light cream is 45-60 parts; The concentrated milk has a mass fraction of 35-50 parts; The milk protein powder has a mass fraction of 4-7 parts; The salt content is 0.5-1.5 parts by weight; The stabilizer has a mass fraction of 0.2-0.6 parts; The amount of the compound fermentation agent added is 100-200 U / ton.

[0006] Preferably, the cream is produced in the company's own factory and has a fat content of 35%-45%.

[0007] Preferably, the concentrated milk protein content is 6%-10%.

[0008] Preferably, the milk protein powder is one or a combination of at least two of the following: whey protein concentrate, milk protein concentrate, whole milk powder, and skim milk powder.

[0009] Preferably, the stabilizer is one or a combination of at least two of xanthan gum, carrageenan, locust bean gum, gelatin, and guar gum.

[0010] Preferably, the compound fermentation agent is one or two of Kluyveromyces lactis and Lactobacillus plantarum HN-7, combined with Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. milk fat, either alone or in combination.

[0011] A method for preparing a natural fruit-flavored cream cheese that does not expel whey, the method comprising the following steps: Step S1, Raw material preparation group; Step S2, Raw material pretreatment group; Step S3, sterilization treatment group; Step S4, high-pressure homogenization treatment group; Step S5, Semi-finished product processing group; Step S6, Filling and Storage Group.

[0012] Step S1, The raw material preparation group includes a weighing and proportioning module, which weighs out the light cream, concentrated milk, and milk protein powder according to the proportions. In step S2, the raw material pretreatment group includes a mixing module, which refers to mixing light cream, milk and milk protein powder at 50-55℃ for 15-20 minutes to make the materials evenly mixed to obtain semi-finished product a.

[0013] In step S3, the sterilization treatment group includes a stirring sterilization module, which means heating the semi-finished product a to 80-85℃, keeping it at that temperature for 15 minutes, and mixing and stirring to sterilize and obtain the semi-finished product b. Step S4, the high-pressure homogenization treatment group includes a fermentation module and a post-ripening module. The fermentation module and the post-ripening module refer to the high-pressure homogenization of the semi-finished product b under a pressure of 18-25 MPa to obtain homogenized material. The material is then cooled to 30°C and inoculated with bacteria for fermentation. The inoculation amount is 100-200 U / ton. When the pH of the material drops to 4.6-4.7, the fermentation is considered to be over. The fermented material is then placed in an environment of 0-6°C for post-ripening for 4-8 hours to promote the formation of its flavor substances and obtain the semi-finished product c.

[0014] Step S5, the semi-finished product processing group includes an ingredient mixing module and an ultra-high temperature sterilization module. The ingredient mixing module and the ultra-high temperature sterilization module refer to adding the proportioned compound stabilizer and salt into the semi-finished product c, heating it to 80°C and shearing and holding it at that temperature for 10 minutes, and then sterilizing it at 130-135°C for 5 seconds to obtain the semi-finished product d. Step S6, the filling and storage group includes a hot filling module, a cooling module, and a storage module. The hot filling module, cooling module, and storage module refer to the process where the semi-finished product d is hot-filled at 70-80℃ to obtain a natural fruit-flavored cream cheese, and then rapidly cooled to 4℃ and stored in an environment of 0-6℃ to obtain the finished product e.

[0015] Compared with the prior art, the present invention has the following advantages: 1. This invention produces a natural fruit-flavored cream cheese that does not require the addition of jams or other flavoring ingredients, thus giving the cream cheese a natural fruit aroma, enriching the flavor range of original cream cheeses, and has broad market prospects.

[0016] 2. This invention produces a natural fruit-flavored cream cheese, which, compared to processed cream cheese with added jam, greatly reduces the risk of microorganisms during production and the impact of secondary mixing and heat treatment on the texture of the cream cheese.

[0017] 3. This invention uses high-quality light cream and concentrated milk as the main raw materials. After fermentation, it can obtain semi-finished cream cheese without the need for whey removal, thus improving production efficiency.

[0018] In summary, this invention produces a cream cheese with a natural fruity flavor. Using high-quality light cream and concentrated milk protein as raw materials, and through a specific fermentation process, it generates a pleasant fruity aroma without the need for additional flavoring agents, enriching the flavor profile of traditional cheeses. Furthermore, the semi-finished product can be obtained without draining whey after fermentation, simplifying the process, improving efficiency, and avoiding the microbial risks and texture deterioration problems associated with adding jam and undergoing secondary heat treatment in traditional processed cheese production. This significantly improves product safety and quality. Attached Figure Description

[0019] Figure 1 This is a schematic diagram illustrating the preparation steps of a natural fruit-flavored cream cheese that does not expel whey, as proposed in this invention. Figure 2 This is a schematic diagram of the semi-finished product processing group for a natural fruit-flavored cream cheese that does not expel whey, as proposed in this invention. Figure 3 This is a schematic diagram of the raw material preparation group for a natural fruit-flavored original cream cheese that does not expel whey, as proposed in this invention. Detailed Implementation

[0020] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0021] Reference Figures 1-3 This is a natural, fruity, unprocessed cream cheese that does not expel whey. It includes an ingredient package containing cream, concentrated milk, milk protein powder, salt, stabilizers, and a compound fermenting agent. The cream primarily provides milk fat and is rich in fat-soluble vitamins (such as vitamin A). It also contains small amounts of protein, lactose, and water. Concentrated milk is a major source of high-quality milk protein (casein and whey protein) and lactose, while also providing minerals such as calcium and phosphorus, as well as B vitamins.

[0022] Concentrated whey protein or milk protein: provides high-purity, highly absorbable whey and casein proteins, rich in branched-chain amino acids. Whole or skim milk powder: provides complete milk nutrition, including protein, lactose, minerals, and vitamins (whole milk powder also contains milk fat).

[0023] The main function of compound fermentation agents is to produce acidic curds.

[0024] Lactic acid bacteria convert lactose into lactic acid, lowering the pH value and causing casein to coagulate, forming a gel network structure (i.e., cheese).

[0025] Specific strains of bacteria (such as Kluyveromyces lactis and Lactobacillus plantarum HN-7) produce volatile flavor compounds such as esters during metabolism, giving the product a unique, unadulterated, natural fruity aroma. When combined with traditional cheese starter (Lactococcus lactis), they create a synergistic effect on flavor. The fermentation process also produces other flavor compounds such as diacetyl and acetaldehyde, which together constitute the complex background flavor of cheese.

[0026] The molecular structure and interactions of the raw material package are as follows: Whipping cream and condensed milk - base providers; Casein micelles: These form the backbone of cheese's texture. During fermentation and acid production, the κ-casein on the surface of the casein micelles is disrupted, causing the micelles to lose stability and cross-link to form a continuous three-dimensional gel network, trapping water and fat globules.

[0027] Whey protein: It is partially denatured during the initial pasteurization (80-85℃). The denatured whey protein can bind to casein micelles through hydrophobic interactions, which can enhance the strength of the gel network to some extent.

[0028] Milk fat globules: Their core is triglycerides. The fat globules are encapsulated by milk fat globule membranes and are uniformly dispersed in the emulsion. During homogenization and subsequent processing, the fat globule membranes are damaged or altered.

[0029] Milk protein powder - network enhancer; Concentrated milk protein / casein: Directly provides additional casein micelles, significantly strengthening and densifying the gel network formed by cream and condensed milk, resulting in a firmer product texture and better water retention.

[0030] Whey protein concentrate: Provides a high concentration of whey protein that is fully denatured during heat treatment (such as pasteurization and UHT), forming microgels or binding to casein networks through disulfide bonds and hydrophobic interactions, greatly enhancing the network structure and reducing water separation.

[0031] Whole / skim milk powder: Provides additional casein and whey protein, serving the same purpose as above.

[0032] Complex fermentation agents - gel builders and flavor creators; Lactic acid: Lactic acid bacteria convert lactose into lactic acid. H⁺ ions neutralize the negative charge on the surface of casein micelles, disrupting their electrostatic repulsion, leading to micelle aggregation and gelation. This is the most critical chemical reaction for forming the main structure of cheese.

[0033] Flavor compounds such as esters: The metabolism of bacteria such as Kluyveromyces lactis and Lactobacillus plantarum HN-7 produces esters such as acetate and ethyl hexanoate. The molecular structure of these esters gives the product a "natural fruity aroma".

[0034] Stabilizer - Moisture Lock and Network Regulator; Xanthan gum: a high-molecular-weight polysaccharide that can form a weak gel network and strongly lock in free water through hydrogen bonds, preventing phase separation (water separation).

[0035] Carrageenan (especially the κ-type): Its sulfate ester groups can interact strongly with specific sites of casein to form a strong gel, which greatly improves the product's hardness and resistance to water separation.

[0036] Locust bean gum: a galactomannan, which has weak gelling ability on its own, but has a significant synergistic effect with carrageenan. It can combine with the double helix structure of carrageenan to form a stronger and more elastic gel network.

[0037] Gelatin: a protein whose molecules form a three-dimensional, thermally reversible gel upon cooling. It fixes moisture and provides structural support through physical entanglement, resulting in a smooth texture.

[0038] Guar gum: Also a galactomannan, it mainly stabilizes the system through thickening and synergistic effect with xanthan gum.

[0039] The weight percentage of light cream is 45-60 parts, and the weight percentage of concentrated milk is 35-50 parts. The light cream is produced in our own factory and has a fat content of 35%-45%. The concentrated milk is produced in our own factory and has a protein content of 6%-10%. The ratio of light cream to concentrated milk can be adjusted according to the product specifications.

[0040] The milk protein powder has a mass fraction of 4-7 parts, which is one or a combination of at least two of the following: concentrated whey protein, concentrated milk protein, whole milk powder, and skim milk powder. The salt has a mass fraction of 0.5-1.5 parts, and the stabilizer has a mass fraction of 0.2-0.6 parts, which is one or a combination of at least two of the following: xanthan gum, carrageenan, locust bean gum, gelatin, and guar gum. The compound fermentation agent has an addition amount of 100-200 U / ton, which is one or two of the following: lactic acid kluyveromyces and Lactobacillus plantarum HN-7, combined with Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. milk fat, either alone or in combination.

[0041] Example 1: The natural fruit-flavored cream cheese comprises the following ingredients by weight: 50 parts light cream with a fat content of 40%, 45 parts concentrated milk with a protein content of 8.8%, 4 parts concentrated milk protein, 0.7 parts salt, 0.3 parts compound stabilizer (xanthan gum: carrageenan: locust bean gum in a ratio of 3:1:2), and 150U / ton of compound starter culture, with a ratio of Kluyveromyces lactis: Lactobacillus plantarum HN-7: Lactococcus lactis subsp. lactis: Lactococcus lactis subsp. milk fat in a ratio of 1:1:2:2, thus obtaining the finished product A1.

[0042] Example 2: The natural fruit-flavored cream cheese comprises the following ingredients by weight: 45 parts light cream with a fat content of 40%, 50 parts concentrated milk with a protein content of 8.8%, 4 parts whole milk powder, 0.7 parts salt, 0.3 parts compound stabilizer (xanthan gum: carrageenan: locust bean gum in a ratio of 1:1:2), and 150U / ton of compound starter culture, with a ratio of Kluyveromyces lactis: Lactobacillus plantarum HN-7: Lactococcus lactis subsp. lactis: Lactococcus lactis subsp. fat in a ratio of 1:2:1:1, thus obtaining the finished product A2.

[0043] Example 3: The natural fruit-flavored cream cheese comprises the following ingredients by weight: 53.9 parts of light cream with a fat content of 40%, 40 parts of concentrated milk with a protein content of 8.8%, 4 parts of concentrated whey protein, 1.5 parts of salt, 0.6 parts of compound stabilizer (xanthan gum: carrageenan: locust bean gum in a ratio of 2:2:1), and 150U / ton of compound starter culture, with a ratio of Kluyveromyces lactis: Lactobacillus plantarum HN-7: Lactococcus lactis subsp. lactis: Lactococcus lactis subsp. milk fat in a ratio of 2:1:1:1, thus obtaining the finished product A3.

[0044] Example 4: The natural fruit-flavored cream cheese comprises the following ingredients by weight: 47 parts light cream with a fat content of 40%, 43 parts concentrated milk with a protein content of 8.8%, 4 parts concentrated milk protein, 3.9 parts whole milk powder, 1.5 parts salt, 0.6 parts compound stabilizer (xanthan gum: carrageenan in a ratio of 3:2), and 200U / ton of compound starter culture, with a ratio of Kluyveromyces lactis: Lactobacillus plantarum HN-7: Lactococcus lactis subsp. lactis: Lactococcus lactis subsp. milk fat in a ratio of 1:1:2:2, thus obtaining the finished product A4.

[0045] The preparation methods for Examples 1, 2, 3, and 4 are as follows: Mix light cream, milk, and milk protein powder at 55°C for 15 minutes to ensure uniform mixing. Then, heat the resulting mixture to 80°C, keep it warm for 15 minutes, and continue mixing and stirring to sterilize it. The pasteurized material was homogenized under high pressure at 20 MPa to obtain homogenized material. The obtained material was cooled to 30°C and then inoculated with bacteria for fermentation. The inoculation amount was 150 U / ton (the inoculation amount in Example 4 was 200 U / ton). Fermentation was considered to be completed when the pH of the material dropped to 4.6. The fermented material is then placed in an environment of 0-6℃ for 4-8 hours to promote the formation of flavor compounds and make the texture more stable, resulting in a semi-finished cream cheese product. The semi-finished cream cheese product is then heated to 80℃ with compound stabilizers and salt and sheared and kept warm for 10 minutes. Then, it is heated at 130-135℃ for 5 seconds to sterilize. The resulting material is then hot-filled at 70-80℃ to obtain a natural fruit-flavored cream cheese. It is then rapidly cooled to 4℃ and stored in an environment of 0-6℃.

[0046] Comparative Example 1: Cream cheese comprises the following ingredients by weight: 50 parts light cream with 40% fat content, 45 parts concentrated milk with 8.8% protein content, 4 parts concentrated milk protein, 0.7 parts salt, 0.3 parts compound stabilizer (xanthan gum: carrageenan: locust bean gum in a ratio of 3:1:2), 150U / ton compound starter culture, and Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. fat in a ratio of 1:1, thereby obtaining the finished product B1.

[0047] Comparative Example 2: Cream cheese comprises the following ingredients by weight: 50 parts light cream with 40% fat content, 45 parts concentrated milk with 8.8% protein content, 4 parts concentrated milk protein, 0.7 parts salt, 0.3 parts compound stabilizer (xanthan gum: carrageenan: locust bean gum in a ratio of 3:1:2), 150U / ton compound starter culture, and a ratio of Kluyveromyces lactis: Lactococcus lactis subsp. lactis: Lactococcus lactis subsp. milk fat in a ratio of 1:1:1, thereby obtaining the finished product B2.

[0048] Comparative Example 3: Cream cheese comprises the following ingredients by weight: 50 parts light cream with 40% fat content, 45 parts concentrated milk with 8.8% protein content, 4 parts concentrated milk protein, 0.7 parts salt, 0.3 parts compound stabilizer (xanthan gum: carrageenan: locust bean gum in a ratio of 3:1:2), 150U / ton compound starter culture, and Lactobacillus plantarum HN-7: Lactococcus lactis subsp. lactis: Lactococcus lactis subsp. fat in a ratio of 1:1:1, thereby obtaining the finished product B3.

[0049] Comparative Example 4: Cream cheese comprises the following ingredients by weight: 50 parts light cream with 20% fat content, 45 parts concentrated milk with 8.8% protein content, 4 parts concentrated milk protein, 0.7 parts salt, 0.3 parts compound stabilizer (xanthan gum: carrageenan: locust bean gum in a ratio of 3:1:2), and 150U / ton compound starter culture with a ratio of Kluyveromyces lactis: Lactobacillus plantarum HN-7: Lactococcus lactis subsp. lactis: Lactococcus lactis subsp. milk fat in a ratio of 1:1:2:2, thereby obtaining the finished product B4.

[0050] The preparation methods of comparative examples 1, 2, 3, and 4 are as follows: Mix light cream, milk, and milk protein powder at 55°C for 15 minutes to ensure uniform mixing. Then, heat the resulting mixture to 80°C, keep it warm for 15 minutes, and continue mixing and stirring to sterilize it. The pasteurized material was homogenized under high pressure at 20 MPa to obtain homogenized material. The obtained material was cooled to 30°C (37°C for material in Comparative Example 2), and then inoculated for fermentation. The inoculation amount was 150 U / ton. Fermentation was considered to be completed when the pH of the material dropped to 4.6 (4.6-4.7 for material in Comparative Examples 2 and 3). The fermented material is then placed in an environment of 0-6℃ for 4-8 hours to promote the formation of flavor compounds and make the texture more stable, resulting in a semi-finished cream cheese product. The semi-finished cream cheese product is then heated to 80℃ with compound stabilizers and salt and sheared and kept warm for 10 minutes. Then, it is heated at 130-135℃ for 5 seconds to sterilize. The resulting material is then hot-filled at 70-80℃ to obtain a natural fruit-flavored cream cheese. It is then rapidly cooled to 4℃ and stored in an environment of 0-6℃.

[0051] Furthermore, the sensory evaluation of the natural fruit-flavored cream cheese in Experiment Example 1 is as follows: Personnel setup: Ten food R&D personnel with sensory evaluation experience were selected to conduct sensory evaluation using the scoring method shown in the table below. The total score was the average, with a male-to-female ratio of 1:1.

[0052] The sensory rating sheet is as follows: Table 1 The sensory evaluation results are shown in the table below: Table 2 Furthermore, in Experiment 2, water separation and hardness were discussed; Water separation test method: Take 10g of cream cheese from each of the above 4 examples and 3 comparative examples, place it in a centrifuge tube, centrifuge at 2500g centrifugal force and 25℃ ambient temperature for 5min, take out the clear liquid and weigh it, and calculate the water separation rate of cream cheese.

[0053] Hardness testing method: The hardness of cream cheese was determined using a texture analyzer (TA.XTC-18) equipped with a 10mm diameter cylindrical probe. The test procedure was a single-indentation test with an indentation displacement of 5mm, a test speed of 1mm / s, a speed of 5mm / s before and after the test, a trigger force of 1.0g, and a material temperature of 4℃ during the test.

[0054] The results are shown in the table below: Table 3 Compared with other groups, Comparative Example 4 showed a significantly increased water separation rate and the lowest hardness, indicating that Comparative Example 4 had a loose structure and was prone to water separation. However, by increasing the fat content of the raw material cream, the product's structural stability could be significantly improved, water separation could be reduced, and the yield could be increased.

[0055] As shown in Table 2, the flavor scores of the examples were higher than those of the comparative examples, indicating that the compound strains used in this invention can significantly enhance the flavor richness of cream cheese and increase fruit aroma. The comparative examples, which only added Kluyveromyces lactis or Lactobacillus plantarum HN-7, also had certain other flavors, but the flavor was not as rich as that of the examples that added both strains at the same time. This shows that the combined use of the two strains can achieve a synergistic effect on the flavor performance of cream cheese.

[0056] A method for preparing a natural fruit-flavored cream cheese that does not expel whey, comprising the following steps: Step S1, Raw material preparation group; Step S2, Raw material pretreatment group; The raw material preparation group includes a weighing and proportioning module, which weighs out the light cream, concentrated milk, and milk protein powder according to the proportions. The raw material pretreatment group includes a mixing module, which refers to mixing light cream, milk and milk protein powder at 50℃-55℃ for 15-20 minutes to make the materials evenly mixed to obtain semi-finished product a; Step S3, sterilization treatment group; Step S4, high-pressure homogenization treatment group; Step S3, the sterilization treatment group includes a stirring sterilization module, and the stirring sterilization module refers to heating the semi-finished product a to 80-85℃, keeping it at that temperature for 15 minutes, and mixing and stirring to carry out sterilization treatment to obtain the semi-finished product b; The high-pressure homogenization treatment group includes a fermentation module and a post-ripening module. The fermentation module and the post-ripening module refer to the high-pressure homogenization of semi-finished product b under a pressure of 18-25 MPa to obtain homogenized material. The material is then cooled to 30℃ and inoculated with bacteria for fermentation. The inoculation amount is 100-200 U / ton. When the pH of the material drops to 4.6-4.7, the fermentation is considered to be over. The fermented material is then placed in an environment of 0-6℃ for post-ripening for 4-8 hours to promote the formation of its flavor substances and obtain semi-finished product c. Step S5, Semi-finished product processing group; Step S6, Filling and Storage Group; Step S5, the semi-finished product processing group includes an ingredient mixing module and an ultra-high temperature sterilization module. The ingredient mixing module and the ultra-high temperature sterilization module refer to adding the proportioned compound stabilizer and salt into the semi-finished product c, heating it to 80°C and shearing and holding it at that temperature for 10 minutes, and then sterilizing it at 130-135°C for 5 seconds to obtain the semi-finished product d. The filling and storage group includes a hot filling module, a cooling module, and a storage module. The hot filling module, cooling module, and storage module refer to the process where the semi-finished product d is hot-filled at 70-80℃ to obtain a natural fruit-flavored cream cheese, and then rapidly cooled to 4℃ and stored in an environment of 0-6℃ to obtain the finished product e.

[0057] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A natural fruit-flavored, unbleached cream cheese, comprising a raw material package, characterized in that, The ingredient package includes light cream, concentrated milk, milk protein powder, salt, stabilizer, and compound fermentation agent: The weight of the light cream is 45-60 parts; The concentrated milk has a mass fraction of 35-50 parts; The milk protein powder has a mass fraction of 4-7 parts; The salt content is 0.5-1.5 parts by weight; The stabilizer has a mass fraction of 0.2-0.6 parts; The amount of the compound fermentation agent added is 100-200 U / ton.

2. The natural fruit-flavored cream cheese with no whey discharge according to claim 1, characterized in that, The cream in question is produced in our own factory and has a fat content of 35%-45%.

3. The natural fruit-flavored original cream cheese with no whey discharge according to claim 2, characterized in that, The concentrated milk protein content is 6%-10%.

4. The natural fruit-flavored cream cheese with no whey discharge according to claim 3, characterized in that, The milk protein powder is one or a combination of at least two of the following: concentrated whey protein, concentrated milk protein, whole milk powder, and skim milk powder.

5. The natural fruit-flavored cream cheese with no whey discharge according to claim 4, characterized in that, The stabilizer is one or a combination of at least two of xanthan gum, carrageenan, locust bean gum, gelatin, and guar gum.

6. The natural fruit-flavored cream cheese with no whey discharge according to claim 5, characterized in that, The compound fermentation agent is one or two of Kluyveromyces lactis and Lactobacillus plantarum HN-7, combined with Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. milk fat, either alone or in combination.

7. A method for preparing a natural fruit-flavored cream cheese without whey discharge as described in claim 6, characterized in that, The preparation method includes the following steps: Step S1, Raw material preparation group; Step S2, Raw material pretreatment group; Step S3, sterilization treatment group; Step S4, high-pressure homogenization treatment group; Step S5, Semi-finished product processing group; Step S6, Filling and Storage Group.

8. The method for preparing a natural fruit-flavored cream cheese without whey discharge according to claim 7, characterized in that, In step S1, the raw material preparation group includes a weighing and proportioning module, and the weighing and proportioning module weighs out the light cream, concentrated milk, and milk protein powder according to the proportion. In step S2, the raw material pretreatment group includes a mixing module, which refers to mixing light cream, milk and milk protein powder at 50-55℃ for 15-20 minutes to make the materials evenly mixed to obtain semi-finished product a.

9. The method for preparing a natural fruit-flavored cream cheese without whey discharge according to claim 8, characterized in that, In step S3, the sterilization treatment group includes a stirring sterilization module, which means heating the semi-finished product a to 80-85℃, keeping it at that temperature for 15 minutes, and mixing and stirring to sterilize and obtain the semi-finished product b. Step S4, the high-pressure homogenization treatment group includes a fermentation module and a post-ripening module. The fermentation module and the post-ripening module refer to the high-pressure homogenization of the semi-finished product b under a pressure of 18-25 MPa to obtain homogenized material. The material is then cooled to 30°C and inoculated with bacteria for fermentation. The inoculation amount is 100-200 U / ton. When the pH of the material drops to 4.6-4.7, the fermentation is considered to be over. The fermented material is then placed in an environment of 0-6°C for post-ripening for 4-8 hours to promote the formation of its flavor substances and obtain the semi-finished product c.

10. The method for preparing a natural fruit-flavored cream cheese without whey discharge according to claim 9, characterized in that, Step S5, the semi-finished product processing group includes an ingredient mixing module and an ultra-high temperature sterilization module. The ingredient mixing module and the ultra-high temperature sterilization module refer to adding the proportioned compound stabilizer and salt into the semi-finished product c, heating it to 80°C and shearing and holding it at that temperature for 10 minutes, and then sterilizing it at 130-135°C for 5 seconds to obtain the semi-finished product d. Step S6, the filling and storage group includes a hot filling module, a cooling module, and a storage module. The hot filling module, cooling module, and storage module refer to the process where the semi-finished product d is hot-filled at 70-80℃ to obtain a natural fruit-flavored cream cheese, and then rapidly cooled to 4℃ and stored in an environment of 0-6℃ to obtain the finished product e.

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