A low-saturation plant-based fat composition for cheese and a method for preparing a dha / ara-loaded low-fat cheese

Abstract

The application discloses a low-saturation plant-based fat composition for cheese and a preparation method of DHA / ARA-loaded low-fat cheese, comprising the following steps: melting plant solid fat and plant liquid fat, and mixing the two to prepare a plant-based fat composition with a solid fat content curve close to milk fat. According to the application, specific types of plant solid fat and plant liquid fat are mixed at a specific ratio to prepare a plant-based fat composition with a solid fat content curve and crystallization behavior highly close to natural milk fat. While greatly reducing the risk of saturated fatty acid intake in animal fat replacement, the plant-based fat composition perfectly avoids the defects of traditional low-fat cheese, such as hard texture and deteriorated taste, guarantees the soft texture and smooth taste of cheese, and solves the problems of DHA / ARA oxidation and dispersion by constructing a stable endogenous emulsification delivery system.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a low-saturated vegetable-based oil composition for cheese and a method for preparing DHA / ARA-loaded low-fat cheese. Background Technology

[0002] Cheese, a globally popular, nutritious, flavorful, and diverse product, varies in protein content (3-40%) and fat content (4-48%) depending on its type and production method. Fat is a crucial indicator of dairy product quality; milk fat, as an essential component of milk, has significant nutritional value and plays a vital role in improving cheese texture, influencing flavor and color, and regulating sensory properties. Excessive long-term consumption of saturated fatty acid products can easily lead to obesity, hypertension, cardiovascular disease, and other chronic illnesses. With increasing consumer health awareness, foods low in saturated fatty acids are gaining popularity in the market.

[0003] Docosahexaenoic acid (DHA) and arachidonic acid (ARA) are two very important polyunsaturated fatty acids for the human body. DHA and ARA are essential factors for the healthy growth and development of infants and young children, playing a crucial role in brain and vision development. For school-aged children, they also help improve intelligence and protect eyesight. Numerous clinical studies have shown that a balance of DHA and ARA has a more positive effect on cognitive and behavioral development during infancy and early childhood, with an optimal ARA / DHA ratio of 1:1 to 2:1.

[0004] Therefore, considering adding DHA and ARA microcapsules to the production process of low-fat cheese to fill the corresponding market gap has significant economic value. Summary of the Invention

[0005] The purpose of this section is to outline some aspects of embodiments of the present invention and to briefly describe some preferred embodiments.

[0006] In view of the problems existing in the above and / or prior art, the present invention is proposed.

[0007] Therefore, the object of the present invention is to overcome the shortcomings of the prior art and provide a method for preparing a low-saturated vegetable-based oil composition for cheese.

[0008] To solve the above-mentioned technical problems, the present invention provides the following technical solution: a method for preparing a low-saturated vegetable-based oil composition for cheese, comprising, Plant-based oil compositions with solid fat content curves close to those of milk fat are prepared by melting plant solid fats and plant liquid oils and mixing them in a specific ratio. The plant solid fat is one or more of palm oil, palm stearin, coconut oil, palm kernel oil stearin, palm kernel oil, and shea butter stearin; The plant liquid oil is one or more of shea butter, soybean oil, peanut oil, and flaxseed oil.

[0009] In a preferred embodiment of the preparation method described in this invention, the mass ratio of palm oil to coconut oil is 80%:20%. The mass ratio of coconut oil to shea butter is 70%:30%. The mass ratio of palm oil, palm kernel oil stearin, and shea butter is 60%:20%:20%. The mass ratio of coconut oil:shea butter:palm stearin is 60%:30%:10%. The mass ratio of palm oil: coconut oil: shea butter: palm stearin is 10%:35%:30%:20%; The mass ratio of palm oil: coconut oil: shea butter: palm stearin is 5%: 23%: 7%: 65%. The mass ratio of coconut oil:shea butter:palm stearin is 40%:29%:31%.

[0010] Another object of the present invention is to overcome the shortcomings of the prior art and provide an oil composition comprising at least two of palm oil, palm stearin, coconut oil, palm kernel stearin, palm kernel oil, shea butter stearin, shea butter extract, soybean oil, peanut oil, and flaxseed oil.

[0011] Another objective of this invention is to overcome the shortcomings of the prior art and provide an application of an oil composition in the preparation of cheese, comprising melting a vegetable-based oil composition and adding it to water containing skim milk powder, then shearing and homogenizing to prepare an emulsion. Citric acid solution was added to the emulsion to adjust the pH, and the mixture was centrifuged to obtain cheese.

[0012] In a preferred embodiment of the application described in this invention, the skim milk powder accounts for 10% to 15% of the total mass of the raw materials, the vegetable-based oil composition accounts for 3% to 5% of the total mass of the raw materials, and the aqueous phase accounts for 87% to 80% of the total mass of the raw materials. The pH of the emulsion is 5.0.

[0013] Another object of the present invention is to overcome the shortcomings of the prior art and provide an application of an oil composition in the preparation of low-fat cheese with tunable DHA / ARA loading, comprising, The fat composition and a small molecule emulsifier are heated and stirred to obtain an oil phase, wherein the small molecule emulsifier includes polyglycerol polyricinoleate and mono- and diglycerol fatty acid esters, the mass ratio of polyglycerol polyricinoleate to oil phase is 2%, and the mass ratio of mono- and diglycerol fatty acid esters to oil phase is 0.5%. The water-soluble polysaccharide was dissolved in deionized water, and then ARA microcapsule powder and DHA microcapsule powder were added to obtain an aqueous phase rich in DHA / ARA. The aqueous phase was added to the oil phase, and homogenization was performed to obtain an emulsion gel. The emulsion gel is added to the water of skim milk powder, sheared and homogenized to prepare an emulsion, and then obtained by acid coagulation or fermentation and centrifugation to obtain low-fat cheese with adjustable DHA / ARA structure.

[0014] In a preferred embodiment of the application described in this invention, the water-soluble polysaccharide is one or more of carrageenan, xanthan gum, flaxseed gum, gum arabic, guar gum, and guar gum.

[0015] In a preferred embodiment of the application described in this invention, the water-soluble polysaccharide accounts for 0.1% to 0.5% of the aqueous phase by mass, and the ARA microcapsule powder and DHA microcapsule powder account for 0.5% to 2% of the aqueous phase by mass, respectively.

[0016] In a preferred embodiment of the application described in this invention, the aqueous phase is added to the oil phase, wherein the aqueous phase accounts for 30% to 80% and the oil phase accounts for 70% to 20%.

[0017] In a preferred embodiment of the application described in this invention, the emulsion gel is added to the water of the skim milk powder, wherein the mass ratio of the emulsion gel is 1-3%, the mass ratio of the skim milk powder is 5-10%, and the remainder is water to make up to 100%.

[0018] Beneficial effects of this invention: (1) Significantly reduces saturated fatty acid content and highly simulates the characteristics of milk fat. This invention combines specific types of plant solid fats and plant liquid oils in a specific ratio to obtain a plant-based oil composition whose solid fat content curve and crystallization behavior are highly close to natural milk fat. While replacing animal fats to significantly reduce the risk of saturated fatty acid intake, it perfectly avoids the defects of traditional low-fat cheese, such as dry and hard texture and deteriorated taste, and ensures the soft texture and smooth taste of cheese.

[0019] (2) To construct a stable endogenous emulsification delivery system and solve the problems of DHA / ARA oxidation and dispersion, this invention utilizes a plant fat composition and a small molecule emulsifier to construct an emulsion gel, and preloads DHA / ARA microcapsule powder into the aqueous phase of a water-soluble polysaccharide gel. This structure not only effectively delays the oxidative rancidity of polyunsaturated fatty acids and inhibits the generation of undesirable flavors through physical barriers, but also utilizes homogeneous shearing to achieve highly uniform dispersion in the cheese matrix, solving the technical bottleneck of poor stability and uneven distribution when active substances are directly added.

[0020] (3) By precisely controlling the proportion of water-soluble polysaccharides (gelling agent) (0.1%~0.5%) and adjusting the ratio of oil phase to water phase (water phase 30%~80%), the microstructure of the emulsion gel can be flexibly controlled. Combined with acid coagulation or fermentation processes, the resulting low-fat cheese can maintain good melting properties, stretchability, and rich flavor while reducing the total fat content, achieving a synergistic unity of health attributes and sensory quality. Attached Figure Description

[0021] To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the following description of the embodiments will be briefly introduced. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort. Wherein: Figure 1 The solid fat content refers to the solid fat content of the plant fat compositions in Examples 1-7 of this invention and the solid fat content of the milk fat in Comparative Example 1.

[0022] Figure 2 The images show the XRD patterns of the plant fat compositions in Examples 1-7 of this invention and the milk fat in Comparative Example 1.

[0023] Figure 3 The crystal microstructures of the plant fat compositions in Examples 1-7 of this invention and the milk fat in Comparative Example 1 at 4°C are shown.

[0024] Figure 4 The crystal microstructures of the plant fat compositions in Examples 1-7 of this invention and the milk fat in Comparative Example 1 at 20°C are shown.

[0025] Figure 5 The images show the physical images and microstructures of the cheeses in Examples 1-7 and Comparative Example 1 of this invention.

[0026] Figure 6 These are sensory evaluation images of the cheeses in Examples 1-7 and Comparative Example 1 of this invention.

[0027] Figure 7This is a microstructure diagram of the emulsions in Examples 8-11 of this invention.

[0028] Figure 8 The thermodynamic behavior of the emulsions in Examples 8-11 of this invention is described.

[0029] Figure 9 This refers to the oral friction behavior of the emulsions in Examples 8-11 of this invention.

[0030] Figure 10 The microstructure of the emulsions in Examples 8-11 of this invention is shown.

[0031] Figure 11 These are physical images and microscopic structural diagrams of the cheese used in Examples 8-15 of this invention.

[0032] Figure 12 The solid fat content curves of the plant fat compositions in Comparative Examples 2 and 3 of this invention are shown.

[0033] Figure 13 These are comparative images of the cheeses prepared in Comparative Examples 2 and 3 of this invention. Detailed Implementation

[0034] To make the above-mentioned objects, features, and advantages of the present invention more apparent and understandable, the specific embodiments of the present invention will be described in detail below with reference to the examples in the specification. All raw materials used in the present invention are commercially available products.

[0035] Example 1 This embodiment provides a vegetable-based oil composition for cheese preparation with a solid fat content curve and crystallization behavior close to that of milk fat, as well as a method for preparing cheese. Specifically: (1) Weigh 80 parts of palm oil and add it to 20 parts of coconut oil. Heat the mixture at 85°C and stir for 30 minutes to ensure complete melting and uniform mixing to obtain a vegetable-based oil composition. (2) Add 10 parts of skim milk powder to 87 parts of water and stir at 500 rpm for 30 min. Then add 3 parts of the vegetable-based oil composition from step (1), heat at 65°C for 30 min, and emulsify it at 10000 rpm using a high-speed homogenizer for 2 min to obtain an emulsion. (3) Use citric acid to adjust the pH of the emulsion in step (2) to 5.0, then centrifuge at 5000 g for 15 min to remove the supernatant and obtain cheese. Add 1 part of edible salt and store at 4 ℃.

[0036] Example 2 The difference from Example 1 is that step (1) is adjusted to weigh 70 parts of coconut oil and add it to 30 parts of shea butter. The remaining steps are the same as in Example 1, and the cheese of this example is obtained.

[0037] Example 3 The difference from Example 1 is that step (1) is adjusted to weigh 60 parts of palm oil and 20 parts of palm kernel oil stearin and add them to 20 parts of shea butter. The remaining steps are the same as in Example 1, and the cheese of this example is obtained.

[0038] Example 4 The difference from Example 1 is that step (1) is adjusted to weigh 60 parts of coconut oil and 10 parts of palm stearin and add them to 30 parts of shea butter. The remaining steps are the same as in Example 1, and the cheese of this example is obtained.

[0039] Example 5 The difference from Example 1 is that step (1) is adjusted to weigh 10 parts of palm oil, 35 parts of coconut oil, and 20 parts of palm stearin and add them to 30 parts of shea butter. The remaining steps are the same as in Example 1, and the cheese of this example is obtained.

[0040] Example 6 The difference from Example 1 is that step (1) is adjusted to weigh 5 parts palm oil, 23 parts coconut oil, and 65 parts palm stearin and add them to 7 parts shea butter. The remaining steps are the same as in Example 1, and the cheese of this example is obtained.

[0041] Example 7 The difference from Example 1 is that step (1) is adjusted to weigh 40 parts of coconut oil and 31 parts of palm stearin and add them to 29 parts of shea butter. The remaining steps are the same as in Example 1, and the cheese of this example is obtained.

[0042] Comparative Example 1 (1) Add 10 parts of skim milk powder to 87 parts of water and stir at 500 rpm for 30 min. Then add 3 parts of milk fat, heat at 65°C for 30 min, and emulsify at 10000 rpm using a high-speed homogenizer for 2 min to obtain an emulsion. (2) Use citric acid to adjust the pH of the emulsion in step (1) to 5.0, then centrifuge at 5000 g for 15 min to remove the supernatant and obtain cheese. Add 1 part of edible salt and store at 4 ℃.

[0043] The method for determining the fatty acid composition of milk fat is as follows: First, fatty acid methyl esterification is performed on the vegetable fat composition and milk fat; The specific operating conditions for gas chromatography were as follows: Tr-Fame capillary column (60 m × 0.25 mm × 0.2 µm), initial temperature of column oven set to 60℃, held for 3 min, then increased to 175℃ at a rate of 5℃ / min, held for 15 min, and then increased to 220℃ at a rate of 2℃ / min, held for 10 min. The injection port temperature was set to 230℃, and the detector temperature was set to 250℃.

[0044] The carrier gas (high-purity N2) flow rate was set to 1.8 mL / min, and the split ratio was 1:100.

[0045] Fatty acids were qualitatively analyzed using FAME mixed standard and quantified using the area percentage normalization method.

[0046] The measurement results are shown in Table 1.

[0047] Table 1

[0048] Table 1 shows the fatty acid composition of the vegetable fat compositions in Examples 1-7 and the milk fat in Comparative Example 1. The main fatty acids in the milk fat of Comparative Example 1 are myristic acid (C14:0, 13.99%), palmitic acid (C16:0, 39.24%), and oleic acid (C18:1, 24.06%). Except for Example 2, the saturated fatty acid content of the vegetable fat compositions in Examples 1-7 is lower than that of the milk fat in Comparative Example 1.

[0049] from Figure 1 The solid fat content (SFC) curves of the vegetable fat compositions in Examples 1-7 and the milk fat in Comparative Example 1 can be seen. The SFC of all samples decreased with increasing temperature, and the curves showed a gentle S-shape, indicating good plasticity. The solid fat content curves of all the example samples were close to those of the milk fat in the comparative example.

[0050] from Figure 2 The crystal forms of the vegetable fat compositions in Examples 1-7 and the milk fat in Comparative Example 1 can be seen. The crystal forms of all samples are... β´ .

[0051] from Figure 3 and Figure 4 The microstructure of the vegetable fat compositions in Examples 1-7 and the milk fat in Comparative Example 1 can be seen. Both the vegetable fat compositions in Examples 1-7 and the milk fat in Comparative Example 1 have a dense crystalline network structure at 4°C, but the number of crystals decreases and a large number of crystals melt as the temperature increases to 20°C.

[0052] from Figure 5The images show the physical appearance and microstructure of the cheeses in Examples 1-7 and Comparative Example 1. All samples have a similar appearance and good spreadability. Furthermore, the microstructure reveals that fat is bound within a casein network.

[0053] from Figure 6 The sensory evaluation diagrams of the cheeses in Examples 1-7 and Comparative Example 1 can be seen in the diagrams. The cheeses in the Examples have similar overall acceptability to the cheeses in the Comparative Example.

[0054] Example 8 This embodiment provides a method for preparing low-fat cheese with tunable DHA / ARA structure, specifically: (1) Add 0.2 parts of carrageenan, 0.3 parts of xanthan gum, 1.5 parts of ARA microcapsule powder and 0.5 parts of DHA microcapsule powder to 97.5 parts of water and stir at 1000 rpm for 30 min to obtain an aqueous phase; (2) 40 parts of coconut oil, 29 parts of shea butter and 31 parts of palm stearin were melted and stirred to prepare a vegetable oil composition. 80 parts of the aqueous phase in step (1) were preheated to 65°C and 20 parts of the vegetable oil composition were added. 2 parts of polyglycerol ricinoleate and 0.5 parts of mono- and diglycerides (in proportion of the oil phase) were added, and the mixture was homogenized at 15000 rpm for 5 min to obtain an emulsion. (3) Add 10 parts of skim milk powder to 87 parts of water and stir at 500 rpm for 30 min. Then add 3 parts of the emulsion from step (2), add an additional 0.5 parts of lecithin (accounting for the total mass), and emulsify at 7000 rpm for 3 min using a high-speed shear homogenizer to obtain an emulsion. (4) Adjust the pH of the emulsion in step (3) to 5.0 using a 3% citric acid aqueous solution, then centrifuge at 5000 g for 15 min to remove the supernatant and obtain cheese. Add 1 part of edible salt and store at 4℃.

[0055] Example 9 The difference from Example 8 is that the ratio of water phase to oil phase in step (2) is adjusted to 70 parts water phase and 30 parts oil phase, and the remaining steps are the same as in Example 8, so as to obtain the cheese of this example.

[0056] Example 10 The difference from Example 8 is that the ratio of water phase and oil phase added in step (2) is adjusted to 40 parts water phase and 60 parts oil phase, and the remaining steps are the same as in Example 8, so as to obtain the cheese of this example.

[0057] Example 11 The difference from Example 8 is that the ratio of water phase and oil phase added in step (2) is adjusted to 30 parts water phase and 70 parts oil phase, and the remaining steps are the same as in Example 8, so as to obtain the cheese of this example.

[0058] Example 12 The difference from Example 8 is that step (4) is adjusted so that the emulsion is pasteurized at 72 °C for 15 s and then cooled to 32 °C. DOM 1 starter culture (addition amount 2 D / 1000L) is then inoculated and cultured at 32 °C for 7 h until the pH reaches 6.0. Rennet (0.1 g / L) is then added, and fermentation continues until the pH drops to 5.0. The mixture is then heated to 55 °C and held for 45 min to terminate fermentation. The remaining steps are the same as in Example 8, resulting in the cheese of this example.

[0059] Example 13 Unlike Example 12, the ratio of water phase to oil phase in step (2) is adjusted to 70 parts water phase and 30 parts oil phase.

[0060] Example 14 Unlike Example 12, the ratio of water phase to oil phase in step (2) is adjusted to 40 parts water phase and 60 parts oil phase.

[0061] Example 15 Unlike Example 12, the ratio of aqueous phase to oil phase in step (2) is adjusted to 30 parts aqueous phase and 70 parts oil phase.

[0062] from Figure 7 Microstructure diagrams of the emulsions in Examples 8-11. The emulsions in Examples 8-9 have an oil-in-water structure, with DHA / ARA microcapsules distributed in the outer aqueous phase. In contrast, the emulsions in Examples 10-11 have a water-in-oil structure, with DHA / ARA microgels distributed in the inner aqueous phase.

[0063] from Figure 8 Thermodynamic behavior of the emulsions in Examples 8-11. As can be seen from the figures, there is no significant difference in the thermodynamic peak position, i.e., the melting initiation temperature, between the two types of emulsions, but their enthalpy values ​​differ.

[0064] from Figure 9 Oral friction behavior of the emulsions in Examples 8-11. For oil-in-water emulsion systems, the coefficient of friction in the mixing zone increases significantly with increasing fat content. This is because the dispersed oil droplets, acting as soft particles, interfere with the lubricating film of the continuous aqueous phase, increasing hydrodynamic resistance and thus raising the coefficient of friction. Conversely, in water-in-oil emulsions, as the proportion of oil phase increases, the lubricating effect of the continuous oil phase is enhanced, making it easier to form a stable oil film that separates the surfaces, thereby reducing friction.

[0065] from Figure 10 Microstructure of the emulsions in Examples 8-11. Uncured cheese prepared from oil-in-water emulsions as a fat substitute exhibits smaller particle size and better dispersibility. Uncured cheese prepared from water-in-oil emulsions as a fat substitute exhibits larger droplets and a dual structure, with DHA / ARA encapsulated in the innermost layer of the dual structure. With increasing oil phase content, the droplets in the uncured cheese (oil-in-water group) become more densely packed. The opposite is true for the water-in-oil group.

[0066] from Figure 11 The images show the actual products and microstructures of the cheeses in Examples 8-15. Fermentation, compared to acid coagulation, imparts a denser appearance and better elasticity to the cheese products. The microstructure of the acid-coagulated cheese exhibits obvious clustered aggregates accompanied by relatively large black pores. Furthermore, when these two different phases of emulsion are introduced into the aqueous phase of skim milk powder as fat substitutes, their interfacial properties determine the subsequent spatial distribution. The O / W emulsion, with its hydrophilic continuous phase, blends uniformly with the matrix, while the W / O emulsion undergoes secondary emulsification in the hydrophilic environment of the cheese milk, spontaneously forming a complex W / O / W dual emulsion structure. This refined compartmentalized structure effectively isolates the inner aqueous phase containing DHA / ARA, achieving deep physical encapsulation of the active ingredients.

[0067] Comparative Example 2 Unlike Example 1, the vegetable-based oil composition was replaced with 50 parts rapeseed oil and 50 parts corn oil, while the remaining steps and processes were the same as in Example 1, to obtain the cheese of this comparative example.

[0068] Comparative Example 3 Unlike Example 3, the vegetable-based oil composition was replaced with 10 parts palm oil, 10 parts shea butter, and 80 parts palm kernel stearin. All other steps and processes were performed in accordance with Example 3 to obtain the cheese of this comparative example.

[0069] from Figure 12 and Figure 13 As can be seen, the vegetable-based oil blend in Comparative Example 2 has a very low solid fat content, which fails to impart the proper firmness and melt-in-your-mouth texture to the cheese product. Furthermore, the vegetable-based oil blend in Comparative Example 3 has an excessively high solid fat content, resulting in a very hard cheese product that negatively impacts its texture.

[0070] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the present invention.

Claims

1. A method for preparing a low-saturated vegetable-based oil composition for cheese, characterized in that: include, Plant-based oil compositions with solid fat content curves close to those of milk fat are prepared by melting plant solid fats and plant liquid oils and mixing them in a specific ratio. The plant solid fat is one or more of palm oil, palm stearin, coconut oil, palm kernel stearin, palm kernel oil, and shea butter stearin; The plant liquid oil is one or more of shea butter, soybean oil, peanut oil, and flaxseed oil.

2. The preparation method according to claim 1, characterized in that: The mass ratio of palm oil to coconut oil is 80%:20%; The mass ratio of coconut oil to shea butter is 70%:30%. The mass ratio of palm oil, palm kernel oil stearin, and shea butter is 60%:20%:20%. The mass ratio of coconut oil: shea butter: palm stearin is 60%:30%:10%. The mass ratio of palm oil: coconut oil: shea butter oil: palm stearin is 10%:35%:30%:20%. The mass ratio of palm oil: coconut oil: shea butter: palm stearin is 5%: 23%: 7%: 65%. The mass ratio of coconut oil:shea butter oil:palm stearin is 40%:29%:31%.

3. The oil composition prepared by the method according to claim 1 or 2, characterized in that: include, At least two of the following: palm oil, palm stearin, coconut oil, palm kernel stearin, palm kernel oil, shea butter stearin, shea butter extract, soybean oil, peanut oil, and flaxseed oil.

4. The use of the fat composition as described in claim 3 in the preparation of cheese, characterized in that: This includes melting a vegetable-based oil composition and adding it to water containing skim milk powder, then shearing and homogenizing to prepare an emulsion. Citric acid solution was added to the emulsion to adjust the pH, and the mixture was centrifuged to obtain cheese.

5. The application as described in claim 4, characterized in that: Based on the percentage by weight of raw materials, the skim milk powder accounts for 10% to 15% by weight, the vegetable-based oil composition accounts for 3% to 5% by weight, and the aqueous phase accounts for 87% to 80% by weight. The pH of the emulsion is 5.

0.

6. The application of the oil composition as described in claim 3 in the preparation of low-fat cheese with tunable DHA / ARA structure, characterized in that: include, The fat composition and a small molecule emulsifier are heated and stirred to obtain an oil phase, wherein the small molecule emulsifier includes polyglycerol polyricinoleate and mono- and diglycerol fatty acid esters, the mass ratio of polyglycerol polyricinoleate to oil phase is 2%, and the mass ratio of mono- and diglycerol fatty acid esters to oil phase is 0.5%. The water-soluble polysaccharide was dissolved in deionized water, and then ARA microcapsule powder and DHA microcapsule powder were added to obtain an aqueous phase rich in DHA / ARA. The aqueous phase was added to the oil phase, and homogenization was performed to obtain an emulsion gel. The emulsion gel is added to the water of skim milk powder, sheared and homogenized to prepare an emulsion, and then obtained by acid coagulation or fermentation and centrifugation to obtain low-fat cheese with adjustable DHA / ARA structure.

7. The application as described in claim 6, characterized in that: The water-soluble polysaccharide is one or more of carrageenan, xanthan gum, flaxseed gum, gum arabic, guar gum, and guar gum.

8. The application as described in claim 6, characterized in that: The water-soluble polysaccharide accounts for 0.1% to 0.5% of the aqueous phase by mass, and the ARA microcapsule powder and DHA microcapsule powder account for 0.5% to 2% of the aqueous phase by mass, respectively.

9. The application as described in claim 6, characterized in that: The aqueous phase is added to the oil phase, wherein the aqueous phase accounts for 30% to 80% and the oil phase accounts for 70% to 20%.

10. The application as described in claim 6, characterized in that: The process involves adding the emulsion gel to the water of the skim milk powder, wherein the mass ratio of the emulsion gel is 1-3%, the mass ratio of the skim milk powder is 5-10%, and the remainder is water to make up to 100%.

Images