A method for preparing low-salt processed cheese and its application

Abstract

This invention belongs to the field of dairy processing technology, and specifically relates to a method for preparing reduced-salt processed cheese and its application. The preparation method simultaneously performs low-frequency ultrasound and material emulsification, achieving the technical effect of improving the storage stability of reduced-salt processed cheese while reducing emulsified salt.

Description

Technical Field

[0001] This invention belongs to the field of dairy processing technology, and specifically relates to a method for preparing reduced-salt processed cheese and its application. Background Technology

[0002] Cheese is rich in nutrients and has a large market size. Processed cheese, made primarily from natural cheese through processes such as crushing, melting, and emulsification, constitutes the majority of my country's cheese consumption market, accounting for over 90% of total cheese consumption. During the production of processed cheese, emulsifying salts such as citrates and phosphates are often added to chelate insoluble paracasein in natural cheese, forming a homogeneous emulsion system. However, the addition of emulsifying salts significantly increases the sodium content in processed cheese, potentially leading to increased risks of heart disease, high blood pressure, and other health problems. Therefore, developing low-sodium processed cheese has become a research hotspot in my country's dairy industry.

[0003] Casein molecules are natural emulsifiers, playing a primary role in the construction of complex binary protein-polysaccharide emulsion-filled gel emulsion systems for processed cheese. However, in natural cheese, casein exists as insoluble calcium phosphate-paracaseinate (which must exist in a soluble form to perform its emulsifying function). Simultaneously, some polysaccharides also possess emulsifying properties and can participate in the formation of the emulsion interface. The adsorption behavior of proteins and polysaccharides at the emulsion interface not only affects the stability of lipid droplets but also the interaction between the emulsion and the continuous phase, ultimately influencing the properties of the emulsion gel. Therefore, how to fully utilize the emulsifying properties of casein and polysaccharides while reducing emulsifying salts, thereby enabling the formation of a homogeneous emulsion system in processed cheese, is a key technical problem that needs to be solved in the development of low-salt processed cheese products. Summary of the Invention

[0004] In view of the shortcomings of the existing technology, the present invention aims to propose a method for preparing low-salt processed cheese and its application. By performing low-frequency ultrasound and material emulsification simultaneously, the technical effect of improving the storage stability of low-salt processed cheese is achieved while reducing the amount of emulsified salt.

[0005] To achieve the above objectives, in a first aspect, the present invention provides a low-sodium processed cheese, wherein the raw materials of the low-sodium processed cheese include natural cheese, milk protein raw materials, emulsified salt, polysaccharides, and water; wherein the proportion of emulsified salt in the raw materials is less than 1.0%; Furthermore, the raw materials for the reduced-salt processed cheese also include butter, salt, and acidity regulators; Furthermore, the emulsified salt accounts for less than 0.7% of the raw materials; Further, the polysaccharide includes 1-carrageenan, which accounts for 0.15-0.25% of the raw material, for example, 0.15%, 0.16%, 0.17%, 0.18%, 0.19%, 0.20%, 0.21%, 0.22%, 0.23%, 0.24%, or 0.25%. Furthermore, the polysaccharide also includes one or more of the following: k-carrageenan, locust bean gum, guar gum, and xanthan gum.

[0006] Furthermore, the milk protein raw materials include concentrated milk protein and / or whey protein isolate.

[0007] Furthermore, the raw materials also include an acidity regulator; preferably, the acidity regulator includes at least one of lactic acid and sorbic acid.

[0008] Furthermore, the natural cheese is one or more of Cheddar, Brie, Camembert, cream cheese, mozzarella, Parmesan, or Emmental.

[0009] In a second aspect, the present invention provides a method for preparing the reduced-salt processed cheese described in the first aspect, the method comprising the following steps: S1. Weigh all the raw materials, first add the milk protein raw materials, polysaccharides and some water, heat to 45-55℃ and stir; for example, the heating temperature is 45℃, 46℃, 47℃, 48℃, 49℃, 50℃, 51℃, 52℃, 53℃, 54℃ or 55℃.

[0010] S2. Continue to add the remaining ingredients, heat to 70-80℃, and stir to obtain a mixture; S3. Under conditions of 70-85℃, the mixture obtained in step S2 is subjected to low-frequency ultrasonic treatment while being stirred and emulsified. The ultrasonic power is 450-550W, the ultrasonic frequency is 20-25kHz, and the ultrasonic time is 5-10min, to obtain low-frequency ultrasonic treated material. S4. The material treated with low-frequency ultrasound is filled and cooled to obtain reduced-salt processed cheese.

[0011] Furthermore, the ultrasonic power is 450W, 460W, 470W, 480W, 490W, 500W, 510W, 520W, 530W, 540W, and 550W, and the ultrasonic time is 5min, 6min, 7min, 8min, 9min, and 10min.

[0012] Furthermore, the ultrasonic frequency is 20.2 kHz.

[0013] Thirdly, the present invention provides the application of the preparation method described in the second aspect in improving the texture and / or stability of reduced-salt processed cheese, wherein the proportion of emulsified salt in the reduced-salt processed cheese raw material is less than 1.0%, for example, the proportion of emulsified salt in the reduced-salt processed cheese raw material is 1.0%, 0.9%, 0.8%, 0.7%, 0.6%, 0.5% or 0.4%; Furthermore, the textural qualities include hardness, cohesiveness, elasticity, adhesiveness, and / or chewiness.

[0014] Furthermore, the stability includes water separation stability and / or oil separation stability during storage.

[0015] Fourthly, the present invention provides an application of low-frequency ultrasonic treatment in improving the texture and / or stability of reduced-salt processed cheese, wherein the proportion of emulsified salt in the reduced-salt processed cheese raw material is less than 1.0%, and the low-frequency ultrasonic treatment is performed simultaneously with material emulsification; Furthermore, the low-frequency ultrasound has an ultrasonic power of 450-550W, an ultrasonic frequency of 20-25kHz, and an ultrasonic duration of 5-10min.

[0016] Furthermore, the ultrasonic power is 450W, 460W, 470W, 480W, 490W, 500W, 510W, 520W, 530W, 540W, and 550W, and the ultrasonic time is 5min, 6min, 7min, 8min, 9min, and 10min.

[0017] Furthermore, the ultrasonic frequency is 20.2 kHz.

[0018] Furthermore, the proportion of emulsified salt in the reduced-salt recycled cheese raw material is less than 0.7%.

[0019] Furthermore, the textural qualities include hardness, cohesiveness, elasticity, adhesiveness, and / or chewiness.

[0020] Furthermore, the stability includes water separation stability and / or oil separation stability during storage.

[0021] Fifthly, the present invention provides the application of the combined use of ι carrageenan and low-frequency ultrasound in improving the texture and / or stability of reduced-salt recycled case. The proportion of emulsified salt in the reduced-salt recycled cheese raw material is less than 1.0%, the proportion of carrageenan in the raw material is 0.15-0.25%, and the low-frequency ultrasound is performed simultaneously with the material emulsification; Preferably, the low-frequency ultrasound has an ultrasonic power of 450-550W, an ultrasonic frequency of 20-25kHz, and an ultrasonic duration of 5-10min.

[0022] Furthermore, the proportion of emulsified salt in the reduced-salt recycled cheese raw material is less than 0.7%.

[0023] Furthermore, the textural qualities include hardness, cohesiveness, elasticity, adhesiveness, and / or chewiness.

[0024] Furthermore, the stability includes water separation stability and / or oil separation stability during storage.

[0025] Compared with the prior art, the present invention has the following advantages: (1) Unlike the conventional two-step processing technology and reaction system that first treats the protein with low-frequency ultrasound and then adds the oil phase to prepare the emulsion, this invention directly uses the low-frequency cavitation effect of ultrasound to simultaneously treat the mixture of protein-polysaccharide and oil phase, so that the two processes of casein and casein-polysaccharide molecule modification and emulsion formation are carried out simultaneously, which helps to give full play to the emulsifying properties of casein and polysaccharide, and unexpectedly significantly improves the emulsifying activity and stability of the composite emulsion.

[0026] (2) The present invention screened out specific low-frequency ultrasonic treatment conditions and combined low-frequency ultrasonic treatment with carrageenan for the processing of reconstituted cheese. This achieved the technical effect of improving the water and oil separation stability during storage while reducing the salt content of reconstituted cheese. The salt reduction ratio can reach 61.11%.

[0027] (3) This invention not only produces a low-sodium healthy processed cheese product, but also breaks through the industry bottleneck of the deterioration of the quality of conventional low-sodium processed cheese products. By reducing emulsifying salt through low-frequency ultrasonic treatment (or by using it in combination with carrageenan), the emulsifying properties of casein and polysaccharides are fully utilized, resulting in a low-sodium processed cheese product with significantly improved stability. Attached Figure Description

[0028] Figure 1 Comparison of emulsifying activity at different ultrasound timings.

[0029] Figure 2 This study compares the emulsifying activity of rennet-casein emulsions after complete shearing and treatment under different ultrasonic conditions.

[0030] Figure 3 This study compares the stability of rennet casein emulsions after complete shearing and treatment under different ultrasonic conditions.

[0031] Figure 4 shows a comparison of the storage stability of rennet casein emulsion after treatment under different ultrasonic conditions.

[0032] Figure 5 The emulsifying activity of different types of carrageenan combined with rennet and casein emulsions was studied.

[0033] Figure 6Comparison of particle size distribution of different types of carrageenan-enzyme-casein blended emulsions.

[0034] Figure 7 Emulsifying activity of different concentrations of ι carrageenan-rennet casein complex.

[0035] Figure 8 Microstructure of carrageenan-rennet-casein composite emulsions at different concentrations.

[0036] Figure 9 The water and oil separation during 14 days of storage after a 44.44% reduction in salt content.

[0037] Figure 10 The water and oil separation during 14 days of storage after a 61.11% reduction in salt content.

[0038] Figure 11 The images shown are laser confocal images of Examples 2 and Comparative Examples 5-7. In each group of four images, from left to right, they are protein aggregation (green), lipid aggregation (red), polysaccharide aggregation (blue), and an overlay image of the focusing of these three components (color). Detailed Implementation

[0039] The following detailed embodiments further illustrate the concept and technical effects of the present invention to fully understand its purpose, features, and effects. Unless otherwise specified, all methods described are conventional methods. Unless otherwise specified, all materials are available from publicly available commercial sources. The illustrative embodiments and descriptions of the present invention are used to explain the invention and do not constitute an undue limitation thereof. It should be noted that, unless otherwise specified, the embodiments and features described in the present invention can be combined with each other.

[0040] In specific embodiments of the present invention, unless otherwise specified, the default ultrasonic frequency is 20-25kHz.

[0041] Example 1: Selection of Ultrasound Timing 1. Effects of different ultrasound timings on the emulsifying activity of rennet and casein. The effects of ultrasonic treatment at different times on the emulsifying activity (EAI) of rennet and casein were compared. The results are as follows: Figure 1 As shown.

[0042] (1) Casein group treated with ultrasound alone: ​​Rennet casein (3%) was dissolved in simulated milk ultrafiltrate. The rennet casein solution was first treated with ultrasound using an ultrasonic cell disruptor, and then the ultrasonically treated rennet casein solution was mixed with corn oil (5%) solution and stirred to emulsify. The ultrasound power was 500 W, the ultrasound time was 7 min, the working time was 2 s, and the interval time was 3 s. A control group without ultrasound was set up.

[0043] (2) Simultaneous treatment group of ultrasound and emulsification: Rennet casein (3%) was dissolved in simulated emulsion ultrafiltrate. The mixture of rennet casein and corn oil (5%) was emulsified by stirring while being ultrasonically treated using an ultrasonic cell disruptor. The ultrasonic power was 500 W, the ultrasonic time was 7 min, the working time was 2 s, and the interval time was 3 s. A control group without ultrasound was set up.

[0044] like Figure 1 As shown in the data, the EAI data of the casein group treated with ultrasound indicate that while ultrasound treatment of rennet casein has some effect on improving its subsequent emulsifying properties, the effect is limited. However, when ultrasound and emulsification are performed simultaneously, the emulsifying activity of rennet casein is the highest, with an EAI reaching 1.00 ± 0.01 (m). 2 / g). It is evident that simultaneous ultrasound and emulsification can significantly improve the emulsifying properties of the rennet casein oil system.

[0045] Example 2: Optimization of Ultrasonic Conditions The effects of different ultrasonic powers and ultrasonic times on rennet-casein emulsions were evaluated. The emulsifying activity and stability of the casein emulsions were measured, and the optimal ultrasonic conditions were screened using the emulsifying activity index as the primary indicator.

[0046] Casein emulsions were sonicated for 5 min using different ultrasonic powers (100, 200, 300, 400, 500, 600 W); a control group was also included, in which complete shearing replaced ultrasonic treatment. The emulsifying activity of the casein emulsions was determined as follows: Figure 2 As shown in Figure A, the stability of the emulsion was observed as follows. Figure 3 As shown in Figure A, the storage stability of the emulsion was determined as follows: Figures 4A-4G As shown.

[0047] Ultrasonic treatment was performed at a power of 500W for different times (0, 1, 3, 5, 7, 9 min); a control group was also included, in which complete shearing replaced ultrasonic treatment. The emulsifying activity of the casein emulsion was determined as follows: Figure 2 As shown in B, the stability of the emulsion was observed as follows. Figure 3 As shown in B, the storage stability of the emulsion was determined as follows. Figure 4H As shown.

[0048] like Figure 2 As shown in Figure 4, ultrasound significantly improves the emulsifying activity of rennet-casein emulsions. When the ultrasound power is 500W, the sedimentation is minimal, with a bottom backlight transmittance of approximately 25%; simultaneously, less oil rises, with a top backlight transmittance of approximately 34%. Under ultrasound conditions of 500W for 7 minutes, sedimentation is also minimal, with a bottom backlight transmittance of approximately 18%; simultaneously, less oil rises, with a top backlight transmittance of approximately 32%. Figure 2 It can be seen that although the emulsion is slightly less stable at a processing power of 500W compared to other power levels, the results, combined with the emulsifying activity of the emulsion (the emulsifying activity index of the rennet-casein emulsion can reach 1.00m), indicate that the emulsion is still relatively stable. 2 / g), which determines the ultrasonic power to be 500W. The stability data in Figure 4 and Figure 3 The results of observation after 24 hours of standing showed that the emulsion with 7 minutes of sonication had less oil precipitation, was more stable, and had the highest emulsifying activity. Therefore, considering all factors, the sonication conditions of 500W and 7 minutes were selected.

[0049] Example 3 Screening of carrageenan types and concentrations 1. Effects of different types of carrageenan on the properties of ultrasound-assisted emulsion preparation The effects of different types of carrageenan (including κⅠ carrageenan, κⅡ carrageenan, ι carrageenan, and λ carrageenan) on the properties of emulsions prepared by ultrasound were investigated. A crude emulsion was obtained by adding 0.2% polysaccharide to a rennet casein solution and stirring, followed by the addition of 5% corn oil and shearing at 11500 rpm for 1 min. The final emulsion was then prepared by ultrasound at 500 W for 7 min. The EAI of the composite emulsion was measured at an absorbance of 500 nm. The results are shown below. Figure 5 As shown.

[0050] Depend on Figure 6 The image shows a comparison of the particle size distribution of different types of carrageenan-rennet casein composite emulsions. The ι-carrageenan-rennet casein composite emulsion exhibits the best emulsifying activity. ι-carrageenan, with its high degree of sulfation, flexible molecular chains, and strong synergistic effect with rennet casein, forms a high-strength composite interfacial film at the oil-water interface, significantly enhancing emulsifying activity. The rennet casein-ι-carrageenan composite emulsion shows the most uniform lipid droplet distribution and the smallest particle size, without significant aggregation, demonstrating good emulsifying activity. Figure 5The results of emulsifying activity were consistent with those of κ carrageenan. κ carrageenan showed a more pronounced protein-polysaccharide aggregate complex, while λ carrageenan exhibited significant lipid droplet aggregation. ι carrageenan had a higher content of sulfate groups in its molecular chain than κ carrageenan, and its molecular chain was more flexible, resulting in better emulsifying properties. Although λ carrageenan had more sulfate groups, its excessive hydrophilicity and rigidity might lead to interfacial repulsion with the oil droplet surface, hindering adsorption. Therefore, ι carrageenan was chosen for further research.

[0051] 2. Effects of different concentrations of ι-carrageenan on the properties of ultrasonically treated rennet-casein-carrageenan complex emulsions Different concentrations (0%, 0.05%, 0.1%, 0.2%, 0.3%) of carrageenan were added to a rennet-casein solution and stirred. 5% corn oil was added, and the mixture was sheared at 11500 rpm for 1 min to obtain a crude emulsion. The final emulsion was obtained by sonication at 500 W for 7 min. The EAI of the composite emulsion was measured at an absorbance of 500 nm. The results are as follows: Figure 7 As shown.

[0052] like Figure 8 The microstructure of 1-carrageenan-rennet-casein composite emulsions at different concentrations is shown. With increasing 1-carrageenan concentration, the emulsifying activity of the rennet-casein-carrageenan composite emulsion significantly increases. When the carrageenan concentration is increased to a high level (0.2%), the emulsifying activity is approximately 2.3 times higher than the control group. At lower concentrations (0.05%-0.1%), the interaction between 1-carrageenan and casein at the oil-water interface enhances interfacial adsorption, thereby inhibiting protein dissociation from the interface and thus improving the emulsifying performance of the composite emulsion. At higher concentrations, the polysaccharide has already formed a relatively complete adsorption layer at the oil-water interface, so further concentration increases have limited effect on stabilizing the emulsion activity. Without 1-carrageenan, the lipid droplets in the rennet-casein emulsion are unevenly distributed and lack sufficient stability, easily agglomerating into large particles, leading to emulsion instability. At lower concentrations (0.05%-0.1%), because carrageenan is insufficient to cover all oil droplet interfaces, lipid droplets still easily aggregate. However, excessively high concentrations (0.3%) may cause localized gelation of carrageenan.

[0053] In summary, among different types of carrageenan, the emulsion prepared from ι carrageenan exhibits the highest emulsifying activity. When the amount of ι carrageenan added is 0.2%, the emulsifying performance of the rennet-casein-ι carrageenan compound emulsion is the best. Therefore, 0.2% ι carrageenan was subsequently used as a raw material to improve the emulsifying activity of the processed cheese system.

[0054] Example 4: Preparation of processed cheese 1. Preparation method Table 1 shows the raw material ratios for processed cheese in Examples 1-2 and Comparative Examples 1-7.

[0055] Table 1 Raw material ratio

[0056] The preparation steps for each group of processed cheese are as follows: S1. Weigh the raw materials according to the formula shown in Table 1; first add concentrated milk protein, polysaccharide and some water, heat to 50℃, stir at 150r / min for 7min to hydrate; S2. Continue to add the remaining raw materials, heat to 75°C, stir at 150 r / min for 7 min until the materials are basically melted, and obtain the mixture. S3. At 80℃, the mixture obtained in step S2 is subjected to low-frequency ultrasonic treatment while being stirred and emulsified. The stirring conditions are 500r / min for 5min, ultrasonic power of 500W, ultrasonic frequency of 20.2kHz, and ultrasonic time of 5min, to obtain low-frequency ultrasonic treated material. S4. Fill and cool the product, then store it at 4°C.

[0057] 2. Stability Test 2.1 Water and oil separation tests during storage 2.1.1 Test Method Water separation test method during storage: Weigh about 20g of cheese and centrifuge at 3000 r / min for 30 min at 4℃. After centrifugation, use filter paper to absorb the water separated on the surface of the cheese. The water separation rate of the sample is expressed as the water separated per 100g of cheese.

[0058] Method for testing oil separation during storage: Cut the cheese sample into cubes with a side length of 1.5 cm. First, place the cut cheese sample in a petri dish lined with filter paper, then heat it in an oven at 100±3℃ for 30 min. After removing it, allow it to recover at room temperature for 15 min. Finally, measure the side length of the oil ring from four directions and calculate the average value. Each measurement is repeated 3 times.

[0059] 2.1.2 Test Results like Figure 9 The image shows the water and oil separation of Example 1 and Comparative Examples 1-4 after storage at 4°C for 14 days. Figure 10 The figures show the water and oil separation rates of Example 2 and Comparative Examples 1, 5-7 after 14 days of storage at 4°C. It can be seen that with prolonged storage time, the centrifugal water and oil separation rates of the processed cheese in each of the reduced-salt groups showed an increasing trend.

[0060] 2.1.2.1 Impact on water separation When the salt reduction ratio was 44.44%, adding 1-carrageenan alone did not effectively alleviate water separation in the low-salt cheese compared to the unsalted group; instead, it significantly increased the water separation rate of the processed cheese after 7 days of storage. Low-frequency ultrasonic treatment also did not effectively alleviate water separation in the low-salt cheese compared to the unsalted group. However, when low-frequency ultrasound was used in combination with 1-carrageenan, the water separation rate was effectively controlled, reaching a level comparable to the unsalted group.

[0061] When the salt reduction ratio was 61.11%, adding 1-carrageenan alone did not effectively alleviate water separation inside the low-salt cheese compared to the unsalted group. Low-frequency ultrasonic treatment effectively alleviated water separation inside the low-salt cheese, unlike the unsalted group. When low-frequency ultrasound was used in combination with 1-carrageenan, the water separation rate was controlled more effectively, significantly better than the water separation rate in the unsalted group and also better than low-frequency ultrasound treatment alone.

[0062] 2.1.2.2 Impact on oil separation Adding carrageenan alone or performing low-frequency ultrasonic treatment alone can both reduce oil separation to some extent. However, regardless of whether the salt reduction ratio is 44.44% or 61.11%, combining low-frequency ultrasonic treatment with carrageenan can more significantly reduce the increase in oil separation diameter and achieve a more effective effect in inhibiting the oil separation rate.

[0063] It is evident that ultrasound combined with carrageenan plays a synergistic role in improving the storage stability of reduced-salt processed cheese.

[0064] 3. Microstructure detection of processed cheese The microstructure of each example and comparative example with a 61.11% salt reduction was observed using laser confocal microscopy. Figure 11 The images shown are laser confocal images of Example 2 and Comparative Examples 5-7. In each group of four images, from left to right, they are protein aggregation (green), lipid aggregation (red), polysaccharide aggregation (blue), and an overlay of the focusing of these three components.

[0065] It is evident that salt reduction leads to fat aggregation within the cheese, preventing it from being evenly dispersed within the proteoglycan gel network. Adding ι-carrageenan can mitigate this fat aggregation to some extent; while ultrasonic treatment further facilitates fat dispersion. The resulting processed cheese, prepared synergistically with ι-carrageenan and low-frequency ultrasonic treatment, exhibits a dense and continuous network structure. The microstructure also corroborates the effectiveness of ultrasound combined with ι-carrageenan in preventing fat precipitation and moisture loss; the combination of ι-carrageenan and low-frequency ultrasonic treatment can compensate for the textural defects caused by significant salt reduction.

[0066] The embodiments described above are only some embodiments of the present invention, not all embodiments. Other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are all within the scope of protection of the present invention.

Claims

1. A method for preparing reduced-salt processed cheese, characterized in that, The raw materials for the reduced-salt processed cheese include natural cheese, milk protein raw materials, emulsified salts, polysaccharides, and water; the proportion of emulsified salts in the raw materials is less than 1.0%. The method includes the following steps: S1. Weigh all the ingredients, first add the milk protein ingredients, polysaccharides and some water, heat to 45-55℃ and stir; S2. Continue to add the remaining ingredients, heat to 70-80℃, and stir to obtain a mixture; S3. Under conditions of 70-85℃, the mixture obtained in step S2 is subjected to low-frequency ultrasonic treatment while being stirred and emulsified to obtain low-frequency ultrasonic treated material; preferably, the power of the low-frequency ultrasonic treatment is 450-550W, the ultrasonic frequency is 20-25kHz, and the ultrasonic time is 5-10min. S4. The material treated with low-frequency ultrasound is filled and cooled to obtain reduced-salt processed cheese.

2. The preparation method according to claim 1, characterized in that, The polysaccharide includes 1-carrageenan, which accounts for 0.15-0.25% of the raw materials for reduced-salt recycled cheese; the emulsifying salt includes one or more of sodium citrate, disodium hydrogen phosphate, sodium phosphate, sodium hexametaphosphate, or polyphosphate.

3. The preparation method according to claim 2, characterized in that, The polysaccharide also includes one or more of the following: k-carrageenan, locust bean gum, guar gum, and xanthan gum.

4. The preparation method according to claim 1, characterized in that, The milk protein raw materials include one or both of concentrated milk protein or whey protein isolate.

5. The preparation method according to claim 1, characterized in that, The ingredients also include butter, salt, and acidity regulators.

6. The preparation method according to claim 1, characterized in that, The natural cheese is one or more of the following: Cheddar, Brie, Camembert, cream cheese, mozzarella, Parmesan, or Emmental.

7. The application of the preparation method according to any one of claims 1-6 in improving the stability of reduced-salt processed cheese.

8. The application of low-frequency ultrasonic treatment in improving the stability of reduced-salt processed cheese, characterized in that, The proportion of emulsified salt in the reduced-salt recycled cheese raw material is less than 1.0%, and the low-frequency ultrasound is performed simultaneously with the material emulsification. Preferably, the low-frequency ultrasound has an ultrasonic power of 450-550W, an ultrasonic frequency of 20-25kHz, and an ultrasonic duration of 5-10min.

9. The application of low-frequency ultrasound combined with 1-carrageenan in improving the stability of reduced-salt processed cheese, characterized in that, The proportion of emulsified salt in the reduced-salt recycled cheese raw material is less than 1.0%, the proportion of carrageenan in the raw material is 0.15-0.25%, and the low-frequency ultrasound is performed simultaneously with the material emulsification; Preferably, the low-frequency ultrasound has an ultrasonic power of 450-550W, an ultrasonic frequency of 20-25kHz, and an ultrasonic duration of 5-10min.

10. The application according to any one of claims 7-9, characterized in that, The stability includes water separation stability and / or oil separation stability during storage.

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