该研究采用大豆乳、腰果乳及巴旦木蛋白为原料制备一种奶酪类似物，目的是确定最佳工艺配方以制备出高品质的大豆-坚果奶酪类似物，然后评价其理化性质、感官特性、储藏稳定性和消化特性。研究结果显示：具有最佳品质的大豆-坚果奶酪类似物基本配方为（皆为质量分数）：腰果乳50.00%，大豆乳50.00%；并以植物乳质量为基准，依次添加植物油3.09%（椰子油与葵花籽油比例为7:3）、巴旦木蛋白2.01%、TG酶0.33%、柠檬酸0.10%、乳酸0.10%；以凝乳质量为基准，添加胶体1.08%、蔗糖4.00%。大豆-坚果奶酪类似物硬度值0.88 N、整体感官评分7.71分，可以与商品化动物奶酪相媲美。此外，随着储藏时间增加其硬度值从0.94 N增加到1.15 N，无明显变硬和析水现象。体外消化结果显示其蛋白电泳条带在肠道消化180 min后全部消失，游离脂肪酸释放速率为60%。因此，制备的大豆- 坚果奶酪类似物营养价值高，具有较佳的感官品质，储藏稳定性好且蛋白易于消化，能够作为动物奶酪的替代物以满足人们对奶酪的需求。

A novel cheese analog was prepared using soybean milk, cashew milk, and almond protein as raw materials. The best formula of soybean-nut cheese analogs with high quality was prepared, and their physical and chemical properties, sensory properties, storage stability, and digestive properties were evaluated. The results show that the formula of soybean-nut cheese analogs with the best quality was as follows (all in mass fraction): cashew milk 50.00%, and soybean milk 50.00%. Based on the mass of plant milk, the following were added: vegetable oil: 3.09% (coconut oil and sunflower oil in a ratio of 7:3), almond protein: 2.01%, TG: 0.33%, citric acid: 0.10%, and lactic acid: 0.10%. Based on the curd mass, 1.08% colloid and 4.00% sucrose were added. The hardness of the soybean-nut cheese analog was 0.88 N and the overall sensory score was 7.71, which are comparable to those of commercial animal-based cheese. In addition, with an increase in storage time, the soybean-nut cheese analog hardness increased from 0.94 N to 1.15 N, with no significant hardening or water separation. The results of the in vitro digestion profiles of cheese analogs showed that the protein bands disappeared completely after 180 min intestinal digestion, and the release of free fatty acid was relatively low at 60%. Therefore, the prepared soybean-nut cheese analogs have high nutritional value, good sensory quality, good storage stability, and easily digestible protein, and can effectively serve as a substitute for animal-based cheese, meting the cheese preferences of consumers.

国家自然科学基金项目（32001832）；广东省自然科学基金面上项目（2022A1515010057）