77 results about "Skimmed milk" patented technology

The invention provides an enzymolysis preparation method of a milk-derived taste enhancing peptide, which comprises the following steps: carrying out enzymolysis on a liquid dairy product by using flavourzyme and glutaminase, and then carrying out enzyme deactivation to obtain an enzyme-deactivated product; carrying out acidification centrifugation and ultrafiltration on the enzyme-deactivated product, and freeze-drying the separated effluent to obtain freeze-dried powder; and loading the freeze-dried powder, and separating by a glucose gel column. The product disclosed by the invention does not generate bitter taste, and compared with a sample which is not subjected to enzymolysis, the flavor level of an original skimmed milk product is enriched, and the sample subjected to enzymolysis has the mellow taste of caramel and frankincense. The method comprises the following steps: separating milk-derived taste active peptides from milk-derived taste active peptides, predicting delicate flavor, anti-oxidation and anti-inflammatory activity and ACE blood pressure lowering functional activity of separated peptide liquid through a model, performing taste verification on the peptides predicted to have taste activity through Fmoc solid-phase synthesis, and performing sensory verification on the milk-derived taste active peptides LSFD, EDIKQME, IKQMEAE and TEDELQDK after synthesis, so that the milk-derived taste active peptides are obtained for the first time and are subjected to sensory verification.

The invention provides cheese and application thereof in preparation of cheese products, and relates to the technical field of dairy products. The cheese provided by the invention at least has one of the following TPA texture indexes: the surface hardness is 0.5-0.7 N, the relaxation elasticity is 34-46%, and the surface adhesion energy is 0.09-0.220 N.mm; the extension force is 4.2-5.4 N, and the extension distance is 80-90 mm. The preparation method comprises the following steps: S1, performing mixed sterilization, pre-acidification treatment and curdling treatment on skimmed milk and single cream to obtain curdled milk; s2, removing whey from the curds, and performing curing treatment; and S3, carrying out blanching and stretching treatment on the cured clots to obtain the cheese. The cheese disclosed by the invention has a specific texture, has good shaping, shape preserving and bonding sealing capabilities after being stretched, can form a uniform and stable viscous state with other stuffing raw materials through a homogenizing process when being used for preparing cheese stuffing, and can be widely applied to preparation of stuffing-containing cheese products.

The invention provides a method for separating beta-casein from a dairy product, a method for separating kappa-casein and a casein mixture. The method for separating the beta-casein from the dairy product comprises the following steps: separating whey and casein in skimmed milk to obtain a casein concentrated solution; carrying out low-temperature microfiltration-percolation treatment on the casein concentrated solution at the temperature of 10 DEG C or below to obtain beta-casein permeate and a by-product of which at least part of beta-casein is removed; and heating the beta-casein permeate to realize self-association of the beta-casein permeate, and then carrying out ultrafiltration-percolation to obtain the beta-casein. The influence on the structure and performance of the beta-casein in the separation process is reduced, and the purity of the separated beta-casein product is improved.

This application relates to a method for preparing high-RS resistant rice flour using rice broken rice or rice, and the application of high-RS resistant rice flour in the preparation of low-GI yogurt. This application improves the prior art. By controlling the feeding speed and screw speed, and increasing the temperature in the cooking zone (melting zone), and cooperating with a specific length-diameter ratio, the pressure formed at the die is regulated to reduce the mechanical damage caused by high shear force during the extrusion puffing process, so that the content of resistant starch (RS) in rice is significantly increased, from 7.40% in the raw material zone to 33.79% in the extrusion zone. Further, in combination with a specific retrogradation method, the content of RS-type resistant starch is increased from 7.40% in the raw material zone to 39.98% after the retrogradation treatment, that is, an increase of 5-6 percentage points on the basis of the extrusion zone. The present invention adds high-RS resistant rice or rice broken rice flour to skim milk, and the prepared set yogurt has a low GI value, strong water holding capacity, a good protein cross-linking structure, a delicate and smooth taste with Q elasticity, and a rich and mellow flavor.

The invention discloses a preparation process of metabiotics and functional application of the metabiotics for relieving constipation, and relates to the technical field of microorganisms. The invention provides a preparation method of a bifidobacterium animalis subsp. Lactis LIHUO 01-containing metagen, which comprises the following steps: separately inoculating bifidobacterium animalis subsp. Lactis LIHUO 01 or compounding with probiotics to inoculate in a fermentation culture medium for culturing to obtain a fermentation bacteria solution, and carrying out thermal inactivation to obtain the bifidobacterium animalis subsp. Lactis LIHUO 01-containing metagen. The fermentation medium comprises skimmed milk, soybean meal and water, the mass ratio of the skimmed milk to the soybean meal to the water is (5-30): (1-25): (78-90), and the prepared bifidobacterium animalis subsp. Lactis LISUO 01 metabolite can significantly improve the content of tryptophan metabolites, can effectively relieve constipation and has a wide application prospect.

The invention relates to the technical field of dairy product processing, in particular to a dairy product capable of controlling carbohydrates and a preparation method thereof, the preparation method comprises the following steps: 1) separating raw milk to obtain skimmed milk and single cream; 2) diverting the skimmed milk into a first skimmed milk stream and a second skimmed milk stream; 3) performing ultrafiltration concentration on the first skimmed milk flow to obtain ultrafiltration concentrated skimmed milk; 4) performing nanofiltration concentration on the second skimmed milk flow to obtain nanofiltration concentrated skimmed milk; and 5) mixing the ultra-filtered and concentrated skimmed milk obtained in the step 3) and the nano-filtered and concentrated skimmed milk obtained in the step 4) to obtain the dairy product for controlling carbohydrates. According to the invention, no processing aid is used, and the low-sodium high-calcium dairy product can be prepared on the premise of controlling carbohydrates only through combined use of processes, so that the health demand and the taste demand of consumers are both considered.

The invention discloses a composite microbial agent for degrading micro-plastics in seawater and a preparation method thereof, the microbial agent is composed of effective viable bacteria and auxiliary components, the effective viable bacteria are marine-derived halomonas, acinetobacter and bacillus and pseudomonas with high affinity with the micro-plastics, the effective viable bacteria are compounded according to a specific viable bacteria number ratio, and the microplastics are degraded by the auxiliary components. And function collaboration is realized. The auxiliary components comprise a protective agent consisting of trehalose, skimmed milk, glycerol and cane sugar, and a nutritional agent consisting of glucose and yeast extract. The preparation method comprises the following steps: respectively fermenting, centrifugally concentrating, compounding in proportion, mixing with auxiliary components, and finally drying to prepare powder. The invention further discloses application of the microbial inoculum to degradation of microplastics in beach intertidal zones and ship wastewater systems. The microbial agent is high in pertinence, good in stability in a high-salt seawater environment and high in degradation efficiency, and an effective solution is provided for in-situ bioremediation of marine micro-plastic pollution.

The utility model discloses a dairy product membrane sterilization equipment, including membrane sterilization equipment and skimmed milk jar, emulsion delivery pipeline communicates with skimmed milk jar, the input end of skimmed milk jar still has nitrogen gas pipeline, and the output of skimmed milk jar communicates through material valve and separation jar, and the top of separation jar is connected with balance pipeline, and balance pipeline communicates with the top and bottom of nitrogen cylinder through two branch pipes respectively, and the material of separation jar output enters membrane sterilization equipment through unloading valve. The dairy product membrane sterilization equipment, in the process of exhausting material, by first nitrogen gas, the material in pipeline is pushed out, balance the pressure in skimmed milk jar simultaneously, make its smooth, the application sets up separation jar in the process of vacuumizing, and the gas in separation jar is extracted, not only can reduce the air content in separation jar emulsion, but also can detect whether pipeline exists sealing problem.

The present invention discloses a preparation method and application of fermented milk rich in osteogenic growth peptide FPPQSVL, and belongs to the technical field of dairy product processing. The present invention prepares Lactobacillus helveticus fermented milk rich in osteogenic growth peptide FPPQSVL by inoculating Lactobacillus helveticus CCFM1263 into skimmed milk for fermentation. The fermented milk has the functions of significantly enhancing bone density, significantly increasing the number and thickness of trabeculae, significantly increasing bone volume fraction, significantly enhancing the bone biomechanics of rats, and significantly reducing the content of bone turnover biomarkers TRAP, CTX-1, and DPD in serum, while significantly increasing the content of BALP. The Lactobacillus helveticus fermented milk rich in osteogenic growth peptide FPPQSVL provided by the present invention can effectively prevent or treat osteoporosis, promote bone health, and is of great significance to the development of health products and medicines that promote bone health.

The application discloses a freeze-drying protective agent for Streptococcus pneumoniae without animal source, and belongs to the field of microorganism preservation. The freeze-drying protective agent is composed of the following components: 1-5% (weight / volume) soybean peptone, 1-5% (weight / volume) trehalose, 4-8% (weight / volume) mannitol and 0.3-1.5% (volume / volume) glycerol, and the rest is water. The freeze-drying protective agent can better maintain the activity of Streptococcus pneumoniae, and the effect is equivalent to that of a skimmed milk protective agent or a commercially available freeze-drying protective agent without animal source, but the freeze-drying protective agent does not contain animal source components and has low cost.

The invention relates to a preparation method of formula milk powder. The method comprises the following steps: a mixing step: mixing a base milk raw material solution, a skimmed milk raw material solution, a demineralized whey raw material solution and other optional non-temperature-sensitive components allowed to be added to obtain a mixed material; a spray drying step: carrying out spray drying on the mixed material to obtain powder; wherein in the mixing step, the base milk raw material liquid is pasteurized emulsion directly from animals; the skimmed milk raw material liquid is an emulsion obtained by centrifugally degreasing animal milk; the desalted whey raw material solution is an emulsion obtained by subjecting animal milk to whey separation and whey desalination, the whey separation is performed under the action of chymosin, and the whey desalination is performed by removing salt from the whey by electrodialysis desalination. According to the preparation method disclosed by the invention, the denaturation rate of Maillard reaction products and whey protein in the formula milk powder is effectively reduced, and meanwhile, the reconstituability and digestion and absorption properties of the product are improved.

The present invention relates to the technical field of dairy product production, and in particular to a method for preparing a membrane-concentrated liquid dairy product. The preparation method comprises: sterilizing, inactivating proteases and performing protein concentration processes on skimmed milk, and then backfilling fat to obtain semi-finished milk; the protein concentration process comprises: performing protein concentration by reverse osmosis membrane concentration and / or ultrafiltration membrane concentration so that the ratio of protein and lactose in the concentrated milk reaches a certain condition after backfilling fat. The present invention focuses on the problem that dairy products may lose small molecules and the like during the concentration process, resulting in a decrease in taste. An additional sterilization and enzyme inactivation process is added before protein concentration, and the concentration process is controlled to effectively increase the content of 2.3-pentanedione flavoring substances after concentration, thereby having a better creamy aroma and higher system stability.

The invention relates to the technical field of strain preparation, in particular to a method for improving the stability of bacillus polymyxa. The invention provides a method for improving the stability of bacillus polymyxa, which comprises the following steps: adding cultured bacillus polymyxa into sterilized skim milk to prepare a skim milk suspension; putting the skim milk suspension into a freeze-drying tube for freeze-drying under the conditions that the temperature is-50 + / -20 DEG C and the pressure is 0.10 + / -0.05 Pa; and continuing to vacuumize and sealing, and placing the freeze-dried tube at the temperature of-20 + / -5 DEG C for cryopreservation. Rejuvenation seed selection and titer investigation prove that the method provided by the invention can improve the long-term storage stability of the bacillus polymyxa for 5-10 years and above, and the chemical titer reaches 300,000 u / ml or above. The bacillus polymyxa obtained through the method is good in controllability and high in utilization rate, the problem that the activity is reduced in the strain storage process can be solved to a great extent, the product quality is improved, and the cost is saved.

The invention provides a gonococcus transport and preservation method, which comprises the following steps: step 1, taking out one strain which is not freeze-dried from an ultralow-temperature refrigerator, placing the strain at room temperature for later use, after the strain is slightly dissolved, taking out a certain amount of bacterial liquid from a biosafety cabinet by using a pipettor, inoculating the bacterial liquid onto a pre-heated culture medium, marking lines in four regions, and then placing the culture medium in an incubator with a candle jar or a CO2 incubator at 36 DEG C for culturing for 36 hours; 2, picking pure bacteria in a biosafety cabinet by using a disposable inoculating loop, inoculating the pure bacteria to a pre-heated culture medium, and placing the culture medium in a 36-DEG C incubator with a candle jar or a CO2 incubator for culturing for 24 hours; and step 3, taking one sterile glass test tube, adding 1mL of sterilized normal saline, scraping bacterial lawn by using a disposable inoculating loop, grinding along the tube wall, putting on a vortex device, sufficiently and uniformly mixing, and adding into sterilized skim milk. The strain is subjected to freeze-drying preservation through a vacuum freeze-drying technology, so that energy expenditure for preservation of gonococcus is saved, and benefits are brought to distribution of national gonococcus interventricular quality assessment substances and transportation of national gonococcus drug-resistant monitoring point specimens.

A (first) volume of compounds from group (15) comprising dairy-derived cream, liquid vegetable fat and water is mixed (4) with a (second) volume of emulsified micellar casein (3) obtained from skim milk (5) comprising casein, chemically treated (11) to solubilize the mineral elements of the casein, and membrane filtered (8, 9) to obtain a cooking cream or creamer.

The invention relates to the technical field of microorganism preservation, in particular to a novel gonococcus preservation solution which comprises the following components in parts by mass: 1-2 parts of a preservation agent, 40-60 parts of a solvent and 15-25 parts of a protective agent. According to the novel gonococcal preservation solution provided by the invention, the 30% glyceropancreatin soybean broth has a better gonococcal preservation effect than the conventional 10% skim milk at-20 DEG C, so that the gonococcal preservation of outpatient service and basic medical institutions with limited laboratory conditions is facilitated.

The invention discloses a production method of low-fat custard sauce. The production method comprises the following steps: step S01, raw material pretreatment: preheating skimmed milk, and adding a compound emulsifier to form a milk solution; mixing the modified cassava starch, resistant dextrin and konjac glucomannan, adding purified water, and stirring to prepare starch colloid emulsion; step S02, mixing and gelatinizing: sequentially adding low-fat yolk powder and corn oligopeptide powder into the cow milk solution, stirring and dissolving, slowly injecting starch colloid milk, and carrying out heat preservation and gelatinization; s03, seasoning and homogenizing: adding compound sugar, citric acid, edible salt and vanillin, stirring and dissolving, and homogenizing at high pressure; s04, sterilizing and cooling: quickly cooling after sterilizing; and step S05, filling: filling into a packaging bag, and sealing and storing. Through synergistic thickening of the composite colloid and the modified starch, flavor enhancement of the functional peptides and optimized emulsification and homogenization processes, fat and calorie are remarkably reduced, and meanwhile, the taste and stability of the product are guaranteed.

The application discloses a stuffed cheese and a preparation method and application thereof, and relates to the technical field of dairy products.The stuffed cheese comprises an outer skin and stuffing, and the stuffing comprises the following raw material components in percentage by mass: 30-35% of skimmed milk, 2-3% of milk protein, 0.9-1.5% of a stabilizer, 0.2-0.5% of an emulsifier, 0.4-0.5% of edible salt, and the rest of light cream; the mass ratio of the stabilizer to the milk protein is 1:1.5-3.5; the stabilizer comprises a hydrophilic colloid and a thickening agent, and the mass ratio of the hydrophilic colloid to the emulsifier is 1:0.8-1.3.The application constructs a milk protein-emulsifier-hydrophilic colloid-thickening agent composite protective film, and the product does not have problems such as collapse, material leakage and denaturation during a quick freezing process, the overall quality has good stability, the product stuffing has no phenomena such as lumping and roughness and aging taste within 4 days of cold storage and thawing storage and use, and the product has thick texture and fluidity.

Formulation and dispenser systems create dairy based toppings for beverages. The dispensers include a container, valve, and an actuator for the valve. The formulations include a liquid product and a propellant. The liquid product includes a certain percentage of milkfat provided, for example, by heavy cream, skim milk, nonfat dry milk, sweeteners, and an emulsifier. The propellant is nitrous oxide or nitrogen.

The application discloses an application of astragalus polysaccharide in promoting lactic acid bacteria metabolism and improving quality and stability of fermented products, and belongs to the technical field of fermented dairy product processing. The application adds 2 ‰ to 10 ‰ of astragalus polysaccharide and sucrose in skimmed milk with respect to the mass of the skimmed milk, inoculates lactic acid bacteria starter after pasteurization, and constant-temperature fermentation is carried out until the end point to prepare fermented products. The application utilizes the dual functions of astragalus polysaccharide in promoting lactic acid bacteria metabolism and strengthening milk protein gel network to realize the synergistic improvement of quality and stability of fermented products. Experiments show that when the addition amount of astragalus polysaccharide is 4 ‰, the sensory score of the fermented product reaches 87.3, and the water holding capacity is increased by 11.95 % compared with the control group; scanning electron microscopy shows that the gel network is dense and has few pores; when the addition amount is 6 ‰, the viable cell count reaches 1.23 x 10 8 CFU / ml; and when the addition amount is 8 ‰, the texture characteristics are optimal. The application is simple in operation, suitable for industrial production, and provides a new way for the development of functional fermented dairy products.

To provide a composition for promoting tight junction formation that promotes formation of tight junctions between epithelial tissue cells.SOLUTION: A composition for promoting tight junction formation for promoting formation of tight junctions between epithelial tissue cells, contains triterpenes and skim milk and / or wheat gluten, thereby solving the problem to be solved.SELECTED DRAWING: None

This invention relates to a dairy processing technology and dairy products based on continuous hydraulic cavitation. The invention provides a dairy processing technology based on continuous hydraulic cavitation, comprising the following steps: (1) feeding the emulsion into a hydraulic cavitation reactor for continuous hydraulic cavitation pretreatment; (2) cooling the pretreated emulsion to remove excess milk fat, completing the defatting process; (3) ultrafiltration membrane concentration: concentrating the defatted emulsion through an ultrafiltration membrane to obtain lactose-free skimmed milk; (4) drying the lactose-free skimmed milk. This invention uses hydraulic cavitation technology to pretreat milk raw materials, completing the defatting and sterilization steps, and achieving a reduction in the average particle size of protein molecules, lactose, and ash content under low-temperature conditions, solving the problems of complex processing procedures, low product yield, and unsatisfactory product quality in traditional production technologies.

The present application relates to the technical field of dairy processing, in particular to a fermented milk and a preparation method thereof. The preparation method comprises the following steps: separating skimmed milk by using a microfiltration membrane and / or an ultrafiltration membrane to obtain casein liquid and whey protein liquid; controlling the lactose content in the whey protein liquid to be less than 5%, and then performing microparticulation on the whey protein liquid to obtain microparticulated whey protein; and taking the microparticulated whey protein, the casein liquid and whipped cream as fermentation raw materials to obtain fermented milk. The fermented milk product prepared by the preparation method has a smooth taste and no obvious powder or particle feeling. Moreover, the texture and rheological properties of the final product can be controlled by adjusting the microparticulation process parameters, so that different types of fermented milk products can be developed by enterprises, and the present application is suitable for popularization and application.

The application discloses a preparation method of low-fat and low-lactose buffalo milk protein base, and relates to the technical field of milk product processing. The preparation method comprises the following steps: (1) taking buffalo raw milk, preheating the buffalo raw milk, performing defatting treatment on the preheated buffalo raw milk by using a membrane, performing pasteurization, and cooling to obtain defatted milk; (2) adding Nurica lactase to the defatted milk, performing hydrolysis, killing the enzyme, and cooling to obtain first hydrolysis material; (3) adding Bonlacta lactase to the first hydrolysis material, performing hydrolysis, killing the enzyme, and cooling to obtain second hydrolysis material; (4) adding glucose oxidase to the second hydrolysis material, performing hydrolysis, killing the enzyme, cooling to room temperature, adding rice extract, uniformly mixing, sterilizing, and performing spray drying to obtain the buffalo milk protein base. The prepared buffalo milk protein base is low in browning degree, slightly sweet, low in fat and low in lactose.

The present application relates to the technical field of microbial food fermentation, and specifically discloses a Staphylococcus simulans HZ01 inoculant, preparation of the Staphylococcus simulans HZ01 inoculant comprising the following steps: (A) inoculating Staphylococcus simulans HZ01 into NB culture medium for culture to obtain a bacterial solution; (B) when the concentration of Staphylococcus simulans HZ01 in the bacterial solution obtained in step (A) is 1.0×10 8 log 10 CFU / mL to 9.9×10 9 log 10 CFU / mL, centrifugation is performed; (C) after completion of the centrifugation, sterilized skimmed milk is added for resuspension; (D) after completion of the resuspension, freeze-drying is performed to obtain a powdered Staphylococcus simulans HZ01 inoculant with a concentration of 1.0×10 10 log 10 CFU / g to 9.9×10 11 log 10 CFU / g. The present application has the characteristics of good processing adaptability, high protease and lipase activity, good nitrate reductase activity, and good flavor of fermented meat products.

The utility model relates to the technical field of dairy product production, and provides a dairy product production line which comprises a milk bin, a fat separator, an ultrafiltration membrane system and freezing point concentration equipment, the fat separator is at least provided with a first inlet and a skimmed milk outlet, and the ultrafiltration membrane system is provided with a second inlet, a first low-lactose low-fat milk outlet and a first crystal water inlet. The freezing point concentration equipment is provided with a first low-lactose low-fat milk inlet, a crystal water outlet and a concentrated milk outlet; wherein the first inlet is communicated with the milk bin, the skimmed milk outlet is communicated with the second inlet, the first low-lactose and low-fat milk outlet is communicated with the first low-lactose and low-fat milk inlet, and the first crystal water inlet is communicated with the crystal water outlet, and no extra washing water is needed, so that the resource loss is effectively reduced, and the production cost is saved; the fragrance and flavor of the dairy product can be perfectly preserved, and the production line requirements of high-protein low-lactose low-fat dairy products in the current industry are met.

The invention discloses a composite protective agent for spray drying of pediococcus acidilactici as well as a preparation method and application of the composite protective agent. The composite protective agent consists of skimmed milk, cordyceps militaris polysaccharide and sodium glutamate. Experimental results show that the spray drying survival rate of pediococcus acidilactici without adding the protective agent is 17.60%, while the survival rate of the pediococcus acidilactici after spray drying is remarkably improved by adding the composite protective agent disclosed by the invention, and the survival rate reaches 71.72%. The survival rate of the pediococcus acidilactici after spray drying can be increased, and the digestion and storage stability of in-vitro simulated gastrointestinal fluid can be improved.

The invention relates to the technical field of probiotics, in particular to application of lactobacillus rhamnosus JYLR-127 in preparation of a microbial agent for improving Tph1 expression, and the microbial agent for improving Tph1 expression has the functions of preventing and relieving constipation type irritable bowel syndrome and anxiety complicated diseases. The preparation method of the microbial inoculum for improving Tph1 expression comprises the following steps: centrifuging a bacterial liquid of lactobacillus rhamnosus JYLR-127, collecting thalli, washing the thalli with sterile normal saline, resuspending the thalli in reconstituted skimmed milk to obtain turbid liquid, and concentrating, freezing and drying the turbid liquid to obtain bacterial powder; mixing the bacterial powder with auxiliary materials to prepare a bacterial agent with the number of thalli not less than 1.0 * 10 < 10 > CFU / g; the preservation number of the lactobacillus rhamnosus JYLR-127 is CGMCC (China General Microbiological Culture Collection Center) No. 24340. The invention provides a safe, effective and multi-target novel microecological preparation for preventing and relieving complicated diseases of constipation type irritable bowel syndrome and anxiety.

LONG-SHELF LIFE SEMI-THICK DAIRY COMPOSITION BASED ON LIGHT CREAM AND NATURAL INGREDIENTS The present invention relates to a long-life, semi-thick dairy composition based on light dairy cream and ingredients of natural origin. To this end, the composition comprises: - dairy cream, - skimmed milk, - between 2.2 and 3.2% of at least one granular starch, by weight relative to the total weight of the composition, - between 0.7 and 1.1% of at least one non-granular starch, by weight relative to the total weight of the composition, - between 0.1 and 0.2% agar-agar, by weight relative to the total weight of the composition, and has a fat content of 30% or less.

The invention provides low-fat emulsified-salt-free processed cheese as well as a preparation method and application thereof, and relates to the technical field of dairy products. The low-fat emulsifying-salt-free processed cheese comprises main materials and auxiliary materials, and the main materials comprise the following components in percentage by mass: 50-55% of cheese, 8-20% of milk fat and the balance of skimmed milk; the auxiliary materials comprise carrageenan and edible colloid, and the carrageenan is a mixture of iota-type carrageenan and kappa-type carrageenan; the auxiliary materials do not contain starch, fat substitutes and emulsifying salt. The low-fat emulsifying-salt-free processed cheese provided by the invention does not contain starch, fat substitutes and emulsifying salt, the low-fat emulsifying-salt-free processed cheese is obtained through a specific ratio of the main material components to the auxiliary material components, and the processed cheese product has a fine, stiff and elastic texture, is good in taste and flavor, and can be used for preparing the low-fat emulsifying-salt-free processed cheese. The texture is achieved without adding starch, fat substitutes and emulsifying salt, and the stability in the shelf life is good.