Jam inner core for cheese food and preparation method of jam inner core

Abstract

The invention relates to a jam inner core used in cheese food and a preparation method thereof. The jam inner core comprises the following components in parts by weight: 10-40 parts of water, 5-20 parts of cream cheese, 10-30 parts of cream, 40-55 parts of jam, 0.5-2 parts of a stabilizer, 0.5-1 part of a thickener and 0.01-0.1 part of a bacteriostatic agent. According to the scheme provided by the invention, the jam inner core has good flowability under the condition that a large amount of jam is added into the jam inner core, and the jam inner core can keep a relatively low pH value under the condition that the jam inner core does not contain an acidity regulator, so that the shelf life can be prolonged.

Description

Technical Field

[0001] This application relates to the field of food technology, and in particular to a jam filling for cheese products and a method for preparing the same. Background Technology

[0002] Cheese products are made primarily from cheese, with the addition of other ingredients, and with or without food additives and fortifiers, through processes such as heating, stirring, and emulsification. Cheese sticks are a typical category of cheese products and are becoming increasingly popular.

[0003] However, due to the limitations of existing cheese stick production formulas and processes, acidity regulators are usually added to the filling of filled cheese sticks to lower the pH value of the filling. However, adding acidity regulators increases costs, and adding too much jam to the filling can lead to poor flowability and a poor taste. Summary of the Invention

[0004] To address or partially address the problems existing in the related technologies, this application provides a jam filling for cheese products and a method for preparing the same. The jam filling has good fluidity even when a large amount of jam is added, and it can maintain a low pH value without containing acidity regulators, thereby increasing shelf life.

[0005] The first aspect of this application provides a jam filling for cheese products, comprising: 10-40 parts water, 5-20 parts cream cheese, 10-30 parts butter, 40-55 parts jam, 0.5-2 parts stabilizer, 0.5-1 part thickener, and 0.01-0.1 parts antibacterial agent.

[0006] In conjunction with the first aspect, in one possible implementation of the first aspect, the jam core further contains at least one of the following: 0-10 parts of protein powder, wherein the protein powder is selected from concentrated milk protein, whole milk powder, skim milk powder, and whey protein.

[0007] In conjunction with the first aspect, in one possible implementation of the first aspect, the stabilizer comprises at least one of the following: sodium hexametaphosphate, disodium dihydrogen pyrophosphate, trisodium phosphate, sodium citrate, and potassium citrate.

[0008] In conjunction with the first aspect, in one possible implementation of the first aspect, the thickener includes at least one of the following: gelatin, sodium carboxymethyl cellulose, xanthan gum, carrageenan, locust bean gum, guar gum, and agar.

[0009] In conjunction with the first aspect, in one possible implementation of the first aspect, the jam core further includes: 0-2 parts of a nutrient fortifier, the nutrient fortifier including at least one of the following: tricalcium phosphate, milk mineral salt, vitamin A, and vitamin D.

[0010] In conjunction with the first aspect, in one possible implementation of the first aspect, the viscosity of the jam core at 70°C-80°C is 6500-8200 mPa·s.

[0011] In conjunction with the first aspect, in one possible implementation of the first aspect, the pH value of the jam core at 70°C-80°C is 5.4-5.7.

[0012] The second aspect of this application provides a method for preparing jam filling for cheese products, comprising weighing raw materials according to a designed ratio, mixing the raw materials in a reaction device, and heating the reaction device to a first temperature under a first vacuum. The raw materials include at least one or more of water, cream cheese, cream, jam, stabilizer, thickener, and antibacterial agent.

[0013] After the reaction apparatus is heated to a first temperature, the vacuum degree of the reaction apparatus is set to a second vacuum degree, and the reaction apparatus is heated to a second temperature, and the reaction apparatus is maintained at the second temperature for a first time;

[0014] The raw materials are stirred for a second time, and the vacuum degree of the reaction device is set to a first vacuum degree. At the same time, the reaction device is cooled to a third temperature to obtain the jam core.

[0015] In conjunction with the second aspect, in one possible implementation of the second aspect, the first vacuum degree is 700-1000 mbar, and the second vacuum degree is 0.

[0016] The first temperature is 85-95℃, the second temperature is 100-110℃, and the third temperature is 92-95℃;

[0017] The first time is 10-30 seconds, and the second time is 25-60 seconds.

[0018] In conjunction with the second aspect, one possible implementation of the second aspect further includes filling the jam core at a temperature above 72°C.

[0019] A third aspect of this application provides a cheese product, comprising: a jam core as described above.

[0020] The technical solution provided in this application may include the following beneficial effects:

[0021] This application discloses a jam filling for cheese products and its preparation method. The jam filling contains: 10-40 parts water, 5-20 parts cream cheese, 10-30 parts butter, 40-55 parts jam, 0.5-2 parts stabilizer, 0.5-1 part thickener, and 0.01-0.1 parts antibacterial agent. Even with a large amount of jam added, the jam filling maintains good fluidity and can maintain a low pH value without containing acidity regulators, thus increasing shelf life.

[0022] It should be understood that the above general description and the following detailed description are exemplary and explanatory only, and do not limit this application. Detailed Implementation

[0023] The terminology used in this application is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. The singular forms “a,” “the,” and “the” used in this application and the appended claims are also intended to include the plural forms unless the context clearly indicates otherwise. It should also be understood that the term “and / or” as used herein refers to and includes any or all possible combinations of one or more of the associated listed items.

[0025] It should be understood that although the terms "first," "second," "third," etc., may be used in this application to describe various information, this information should not be limited to these terms. These terms are only used to distinguish information of the same type from one another. For example, without departing from the scope of this application, first information may also be referred to as second information, and similarly, second information may also be referred to as first information. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of this application, "multiple" means two or more, unless otherwise explicitly specified.

[0026] Cheese products are made primarily from cheese, with the addition of other ingredients, and with or without food additives and fortifiers, through processes such as heating, stirring, and emulsification. Cheese sticks are a typical category of cheese products and are becoming increasingly popular.

[0027] Cheese sticks with fillings are an innovative type of cheese stick that has appeared on the market in the last year or two. This innovation still aims to attract children as consumers, claiming that the filling also emphasizes the amount of cheese added, and its flavor is mainly rich in milk flavor. However, this does not meet the needs of teenagers and older adults for a sweet and refreshing taste. Therefore, a filling with a sweet and refreshing taste, a strong fruity flavor, good fluidity, and a jam-like texture would be more attractive to teenagers and older adults.

[0028] In related technologies, due to limitations in existing cheese stick production formulas and processes, acidity regulators are typically added to the filling of filled cheese sticks to lower its pH value. However, adding acidity regulators increases costs, and adding too much jam to the filling can lead to poor flowability and a subpar texture. Therefore, there is a need for a jam-filled filling that is both fragrant and has a certain degree of flowability, making cheese sticks more appealing.

[0029] To address the aforementioned issues, this application provides a jam filling for cheese products and its preparation method. This method ensures the jam filling maintains good fluidity even with a large amount of jam added, and maintains a low pH value without acidity regulators, thereby extending shelf life.

[0030] This embodiment provides a jam filling for cheese products, the jam filling containing: 10-40 parts water, 5-20 parts cream cheese, 10-30 parts butter, 40-55 parts jam, 0.5-2 parts stabilizer, 0.5-1 part thickener, and 0.01-0.1 parts antibacterial agent.

[0031] Specifically, thickeners can significantly increase the viscosity of food, giving it a richer taste and texture. They can prevent the coagulation and precipitation of milk proteins, maintain the uniformity and stability of the product, and also have certain water-retaining, emulsifying, and gelling effects. Cream cheese is mainly made from butter (or a mixture of butter and milk) and salt. It generally contains 48%-52% water, more than 33% fat, 10% protein, and 0.5%-1.2% salt. In addition, depending on the needs of the production process, some natural stabilizers and flavorings may be added; cream usually refers to light cream or fresh cream, which can provide a rich taste and nutritional value; jam can include many kinds, such as strawberry jam, blueberry jam and other fruit jams, or it can be a mixed jam, such as passion fruit jam, coconut jam and so on, and different jams can be used according to different needs; antibacterial agents can include natural antibacterial agents or synthetic antibacterial agents. Natural antibacterial agents can be lactic acid bacteria, plant extracts, etc., and synthetic antibacterial agents can be chemical preservatives, such as potassium sorbate, sodium benzoate, etc. These chemical substances have a broad-spectrum antibacterial effect and can effectively inhibit the growth and reproduction of microorganisms.

[0032] In one possible implementation, the jam core also contains at least one of the following: 0-10 parts of protein powder, selected from concentrated milk protein, whole milk powder, skim milk powder, or whey protein. Protein powder, as an important source of protein, can directly supplement the protein needed by the human body. For filled cheese sticks, adding protein powder can significantly increase the protein content of the product, meeting consumers' demand for high-protein foods. Protein is a basic substance constituting human tissue and is crucial for maintaining normal cell function, tissue repair, and growth and development. The addition of protein powder can also improve the taste and texture of the filled cheese sticks. Protein has good water-holding and emulsifying properties, which can increase the moisture and smoothness of the product, making the texture softer and smoother. At the same time, protein can also increase the elasticity of the product, making the filled cheese sticks more chewy and satisfying to eat. Some protein powders (such as whey protein) have a certain antibacterial effect, which can inhibit the growth and reproduction of microorganisms, thereby extending the shelf life of the filled cheese sticks.

[0033] In one possible implementation, the stabilizer includes at least one of the following: sodium hexametaphosphate, disodium dihydrogen pyrophosphate, trisodium phosphate, sodium citrate, and potassium citrate. The stabilizer can stabilize the jam core and increase shelf life.

[0034] In one possible implementation, the thickener includes at least one of the following: gelatin, sodium carboxymethyl cellulose, xanthan gum, carrageenan, locust bean gum, guar gum, and agar. The thickener can prevent the jam core from being too fluid, making the flavor more in line with customer needs.

[0035] In one possible implementation, the jam core also includes 0-2 parts of a nutritional fortifier, which includes at least one of the following: tricalcium phosphate, milk mineral salts, vitamin A, and vitamin D. Tricalcium phosphate is a nutritional fortifier primarily added to food to enhance calcium intake. Calcium is one of the essential minerals for the human body, playing a crucial role in maintaining bone health, nerve conduction, and muscle contraction. Milk mineral salts contain a relatively high amount of minerals, mainly calcium and phosphorus, and can be used as food fortifiers and nutritional supplements. It helps maintain bone health, promotes tooth growth, and participates in physiological processes such as nerve conduction and muscle contraction. Vitamin A is essential for maintaining eye health, enhancing retinal sensitivity and maintaining clear vision. Furthermore, vitamin A participates in physiological processes such as the integrity of skin and mucous membranes and immune function. Vitamin D helps with calcium absorption and utilization, playing an important role in maintaining bone health. It also participates in physiological processes such as immune regulation and cell proliferation.

[0036] In one possible implementation, the jam core has a viscosity of 6500-8200 mPa·s at 70℃-80℃, and the jam core at this viscosity can have good flowability.

[0037] In one possible implementation, the jam core has a pH of 5.4-5.7 at 70°C-80°C.

[0038] The jam filling for cheese products disclosed in this application contains: 10-40 parts water, 5-20 parts cream cheese, 10-30 parts butter, 40-55 parts jam, 0.5-2 parts stabilizer, 0.5-1 part thickener, and 0.01-0.1 parts antibacterial agent. This filling maintains good fluidity even with a large amount of jam added, and maintains a low pH value without containing acidity regulators, thus increasing shelf life.

[0039] The method for preparing the jam filling provided in this embodiment includes the following steps:

[0040] Weigh the raw materials according to the design ratio, put the raw materials into the reaction device and mix them evenly. Under the first vacuum degree, heat the reaction device to the first temperature. The raw materials include at least one or more of water, cream cheese, cream, jam, stabilizer, thickener and antibacterial agent.

[0041] After the reaction apparatus is heated to the first temperature, the vacuum degree of the reaction apparatus is set to the second vacuum degree, and the reaction apparatus is heated to the second temperature. The reaction apparatus is maintained at the second temperature for a first time.

[0042] The raw materials are stirred for a second time, and the vacuum degree of the reaction device is set to the first vacuum degree. At the same time, the reaction device is cooled to the third temperature to obtain the jam core.

[0043] In one possible implementation, the first vacuum degree is 700-1000 mbar, the second vacuum degree is 0, the first temperature is 85-95°C, the second temperature is 100-110°C, and the third temperature is 92-95°C; the first time is 10-30 seconds, and the second time is 25-60 seconds.

[0044] In one possible implementation, the jam core is filled at a temperature above 72°C.

[0045] This application also includes a cheese product comprising the aforementioned jam filling.

[0046] To further understand the present invention, the following description, in conjunction with embodiments, illustrates the jam filling for cheese products provided in this application, its preparation method, and a cheese product. The scope of protection of the present invention is not limited to the following embodiments.

[0047] Example 1

[0048] The ingredients, including 25.3 parts water, 10.5 parts cream cheese, 15.2 parts butter, 6.7 parts protein powder, 40 parts jam, 0.6 parts stabilizer, 0.78 parts thickener, 0.8 parts nutritional fortifier, and 0.08 parts antibacterial agent, are added to a high-shear melting pot according to the weight ratio. The bottom agitator is kept at 600-1500 rpm, and the mixing time is 1-5 minutes, until the mixture is uniform and free of visible particles. Then, the bottom agitator is kept at 900 rpm, and the high-shear melting pot is set to a vacuum level of 7. Heat directly with steam at 00-1000 mbar to 85-95℃, then turn off the vacuum and continue heating to 100-110℃, holding for 10-30 seconds. Then add cooling water to the high-shear melting pot, keep the lower blade speed at 600-1500 rpm, and stir for 25-60 seconds while completing the vacuuming. Set the vacuum degree of the high-shear melting pot to 700-1000 mbar and lower the temperature to 92-95℃ to obtain the jam core. Finally, fill the jam core at above 72℃, and cool it evenly immediately after filling.

[0049] The jam core obtained in this embodiment has a slightly thick consistency (acceptable), a mild fruit flavor, and a suitable pH.

[0050] Example 2

[0051] The ingredients, including 20.6 parts water, 10.2 parts cream cheese, 15.6 parts butter, 6.3 parts protein powder, 45 parts jam, 0.6 parts stabilizer, 0.78 parts thickener, 0.8 parts nutritional fortifier, and 0.08 parts antibacterial agent, are added to a high-shear melting pot according to the weight ratio. The lower blade speed is maintained at 600-1500 rpm for 1-5 minutes, until the mixture is uniform and free of visible particles. The lower blade speed is then maintained at 1200 rpm, and the high-shear melting pot is set to true speed. With a vacuum of 700-1000 mbar, directly heat to 85-95℃ with steam, then turn off the vacuum and continue heating to 100-110℃, holding for 10-30 seconds; then add cooling water to the high-shear melting pot, maintain the lower reamer speed at 600-1500 rpm, and stir for 25-60 seconds, during which time vacuuming is completed, setting the vacuum degree to 700-1000 mbar, and the temperature drops to 92-95℃ to obtain the jam core; finally, fill the jam core at a temperature above 72℃, and cool it evenly immediately after filling.

[0052] The jam core obtained in this example has a slightly thick consistency (acceptable), a mild fruit flavor, and a suitable pH.

[0053] Example 3

[0054] The ingredients, including 25.7 parts water, 10.1 parts cream cheese, 15.7 parts butter, 6.3 parts protein powder, 40 parts jam, 0.6 parts stabilizer, 0.75 parts thickener, 0.8 parts nutritional fortifier, and 0.08 parts antibacterial agent, are added to a high-shear melting pot according to the weight ratio. The lower agitator is kept at 600-1500 rpm, and the mixing time is 1-5 minutes, until the mixture is uniform and free of visible particles. The lower agitator is then kept at 1050 rpm to further mix the high-shear melt. Set the vacuum level of the melting pot to 700-1000 mbar, directly heat with steam to 85-95℃, then turn off the vacuum and continue heating to 100-110℃, holding for 10-30 seconds; then add cooling water to the high-shear melting pot, keep the lower reamer speed at 600-1500 rpm, and stir for 25-60 seconds, during which time vacuuming is completed, set the vacuum level to 700-1000 mbar, and lower the temperature to 92-95℃ to obtain the jam core; fill at a temperature above 72℃, and cool evenly immediately after filling.

[0055] The jam obtained in this embodiment has good fluidity, a distinct fruit flavor, and a suitable pH level, making it generally acceptable.

[0056] Example 4

[0057] The ingredients, including 25.7 parts water, 10.1 parts cream cheese, 15.7 parts butter, 6.3 parts protein powder, 40 parts jam, 0.6 parts stabilizer, 0.75 parts thickener, 0.8 parts nutritional fortifier, and 0.08 parts antibacterial agent, are added to a high-shear melting pot according to the weight ratio. The lower agitator is kept at 600-1500 rpm, and the mixing time is 1-5 minutes, until the mixture is uniform and free of visible particles. The lower agitator is then kept at 1050 rpm to further mix the high-shear melt. Set the vacuum level of the melting pot to 700-1000 mbar, directly heat with steam to 85-95℃, then turn off the vacuum and continue heating to 100-110℃, holding for 10-30 seconds; then add cooling water to the high-shear melting pot, keep the lower reamer speed at 600-1500 rpm, and stir for 25-60 seconds, during which time vacuuming is completed, set the vacuum level to 700-1000 mbar, and lower the temperature to 92-95℃ to obtain the jam core; fill at a temperature above 72℃, and cool evenly immediately after filling.

[0058] The jam obtained in this example has a slightly thick core, a mild fruit flavor, and a suitable pH level, making it generally acceptable.

[0059] Example 5

[0060] The ingredients, including 10.3 parts water, 10.5 parts cream cheese, 15.4 parts butter, 6.6 parts egg white powder, 55 parts jam, 0.6 parts stabilizer, 0.73 parts thickener, 0.8 parts nutritional fortifier, and 0.08 parts antibacterial agent, are added to a high-shear melting pot according to the weight ratio. The lower blade is kept at 600-1500 rpm for 1-5 minutes, until the mixture is uniform and free of visible particles. The lower blade is then kept at 1350 rpm. Set the vacuum level of the shear melting pot to 700-1000 mbar, directly heat with steam to 85-95℃, then turn off the vacuum and continue heating to 100-110℃, holding for 10-30 seconds; then add cooling water to the high-shear melting pot, maintain the lower reamer speed at 20-50%, and stir for 25-60 seconds, during which time vacuuming is completed, setting the vacuum level to 700-1000 mbar, and the temperature drops to 92-95℃ to obtain the jam core; fill at above 72℃, and cool evenly immediately after filling.

[0061] The product obtained in this embodiment has good flowability, rich fruit flavor, qualified pH, and is generally acceptable.

[0062] Comparative Example 1

[0063] The ingredients, including 25.3 parts water, 10.5 parts cream cheese, 15.2 parts butter, 6.7 parts protein powder, 20 parts jam, 0.6 parts stabilizer, 0.78 parts thickener, 0.8 parts nutritional fortifier, and 0.08 parts antibacterial agent, are added to a high-shear melting pot according to the weight ratio. The bottom agitator is kept at 600-1500 rpm, and the mixing time is 1-5 minutes, until the mixture is uniform and free of visible particles. Then, the bottom agitator is kept at 900 rpm, and the high-shear melting pot is set to a vacuum level of 7. Heat directly with steam at 00-1000 mbar to 85-95℃, then turn off the vacuum and continue heating to 100-110℃, holding for 10-30 seconds. Then add cooling water to the high-shear melting pot, keep the lower blade speed at 600-1500 rpm, and stir for 25-60 seconds while completing the vacuuming. Set the vacuum degree of the high-shear melting pot to 700-1000 mbar and lower the temperature to 92-95℃ to obtain the jam core. Finally, fill the jam core at above 72℃, and cool it evenly immediately after filling.

[0064] The difference between Comparative Example 1 and Example 1 is that the jam in Comparative Example 1 was 20 parts, while the jam in Example 1 was 40 parts. Everything else remained the same. The jam obtained from Comparative Example 1 had no fruit flavor in the core, but it had good fluidity and was generally unacceptable.

[0065] Comparative Example 2

[0066] The ingredients, including 25.7 parts water, 10.1 parts cream cheese, 15.7 parts butter, 6.3 parts egg white powder, 40 parts jam, 0.6 parts stabilizer, 0.75 parts thickener, 0.8 parts nutritional fortifier, and 0.08 parts antibacterial agent, are added to a high-shear melting pot according to the weight ratio. The lower agitator is kept at 20%-50% speed for 1-5 minutes, mixing until uniform and free of visible particles. The lower agitator is then kept at 2100 rpm to further dissolve the high-shear melt. Set the vacuum level of the melting pot to 700-1000 mbar, directly heat with steam to 85-95℃, then turn off the vacuum and continue heating to 100-110℃, holding for 10-30 seconds; then add cooling water to the high-shear melting pot, keep the lower reamer speed at 2100 rpm, and stir for 25-60 seconds, during which time vacuuming is completed, set the vacuum level to 700-1000 mbar, and lower the temperature to 92-95℃ to obtain the jam core; fill at above 72℃, and cool evenly immediately after filling.

[0067] The difference between Comparative Example 2 and Example 3 is that the rotation speed of the lower reamer was adjusted from 1050 rpm to 2100 rpm, while all other parameters remained the same. The jam obtained from Comparative Example 2 had an overly thick core, poor fluidity, acceptable pH, and a strong fruit flavor, but was unacceptable overall.

[0068] Comparative Example 3

[0069] The ingredients, including 10.3 parts water, 10.5 parts cream cheese, 15.4 parts butter, 6.6 parts egg white powder, 65 parts jam, 0.6 parts stabilizer, 0.73 parts thickener, 0.8 parts nutritional fortifier, and 0.08 parts antibacterial agent, are added to a high-shear melting pot according to the weight ratio. The lower agitator is kept at 600-1500 rpm for 1-5 minutes until the mixture is uniform and free of visible particles. The lower agitator is then kept at 1350 rpm. Set the vacuum level of the melting pot to 700-1000 mbar, directly heat with steam to 85-95℃, then turn off the vacuum and continue heating to 100-110℃, holding for 10-30 seconds; then add cooling water to the high-shear melting pot, keep the lower reamer speed at 600-1500 rpm, and stir for 25-60 seconds, during which time vacuuming is completed, set the vacuum level to 700-1000 mbar, and lower the temperature to 92-95℃ to obtain the jam core; fill at a temperature above 72℃, and cool evenly immediately after filling.

[0070] The difference between Comparative Example 3 and Example 5 is that the jam in Comparative Example 3 was 65 parts, while the jam in Example 1 was 55 parts. Everything else remained the same. The jam core obtained from Comparative Example 1 had poor fluidity, unacceptable pH, and was generally unacceptable.

[0071] The test results for multiple jam fillings are shown in Table 1.

[0072] Table 1

[0073]

[0074]

[0075] As can be seen from Examples 1-4, the jam core prepared using the jam core preparation method of this application has good fluidity and moderate fruit flavor. Especially under the preparation conditions of Example 3, the jam core obtained has obvious fruit flavor, good fluidity, moderate pH value, and high acceptability. As can be seen from Example 1 and Comparative Example 1, after reducing the proportion of jam, the jam core obtained has a weak fruit flavor, but good fluidity and low acceptability. As can be seen from the comparison between Comparative Example 2 and Example 3, increasing the speed of the lower reamer during the production process will make the jam core too thick, with poor fluidity, and unacceptable overall.

[0076] The various embodiments of this application have been described above. These descriptions are exemplary and not exhaustive, nor are they limited to the disclosed embodiments. Many modifications and variations will be apparent to those skilled in the art without departing from the scope and spirit of the described embodiments. The terminology used herein is chosen to best explain the principles, practical application, or improvement of the technology in the market, or to enable others skilled in the art to understand the embodiments disclosed herein.

Claims

1. A jam filling for use in cheese products, characterized in that, The jam core contains: 10-40 parts water, 5-20 parts cream cheese, 10-30 parts cream, 40-55 parts jam, 0.5-2 parts stabilizer, 0.5-1 part thickener, and 0.01-0.1 parts antibacterial agent.

2. The jam filling for cheese products according to claim 1, characterized in that, The jam core also contains at least one of the following: 0-10 parts of protein powder, wherein the protein powder is selected from concentrated milk protein, whole milk powder, skim milk powder, and whey protein.

3. The jam filling for cheese products according to claim 1, characterized in that, The stabilizer includes at least one of the following: sodium hexametaphosphate, disodium dihydrogen pyrophosphate, trisodium phosphate, sodium citrate, and potassium citrate.

4. The jam filling for cheese products according to claim 1, characterized in that, The thickener includes at least one of the following: gelatin, sodium carboxymethyl cellulose, xanthan gum, carrageenan, locust bean gum, guar gum, and agar.

5. The jam filling for cheese products according to claim 1, characterized in that, The jam core also includes 0-2 parts of a nutrient fortifier, which includes at least one of the following: tricalcium phosphate, milk mineral salts, vitamin A, and vitamin D.

6. The jam filling for cheese products according to claim 1, characterized in that, The viscosity of the jam core at 70℃-80℃ is 6500-8200 mPa·s.

7. The jam filling for cheese products according to claim 1, characterized in that, The pH value of the jam core is 5.4-5.7 at 70℃-80℃.

8. A method for preparing a jam filling for cheese products, characterized in that, The method includes: Weigh the raw materials according to the design ratio, put the raw materials into the reaction device and mix them evenly. Under the first vacuum degree, heat the reaction device to the first temperature. The raw materials include at least one or more of water, cream cheese, cream, jam, stabilizer, thickener and antibacterial agent. After the reaction apparatus is heated to a first temperature, the vacuum degree of the reaction apparatus is set to a second vacuum degree, and the reaction apparatus is heated to a second temperature, and the reaction apparatus is maintained at the second temperature for a first time; The raw materials are stirred for a second time, and the vacuum degree of the reaction device is set to a first vacuum degree. At the same time, the reaction device is cooled to a third temperature to obtain the jam core.

9. The preparation method according to claim 8, characterized in that, The first vacuum level is 700-1000 mbar, and the second vacuum level is 0. The first temperature is 85-95℃, the second temperature is 100-110℃, and the third temperature is 92-95℃; The first time is 10-30 seconds, and the second time is 25-60 seconds.

10. The preparation method according to claim 8, characterized in that, Also includes: The jam core is filled at a temperature above 72°C.

11. A cheese product, characterized in that, Includes the jam filling as described in any one of claims 1 to 7.

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