A maillard flavor soy plant-based cheese stick and a method of making the same

Abstract

The application discloses a Maillard flavor soybean plant-based cheese stick and a preparation method thereof, and specifically comprises the following steps: (1) soybean pretreatment; (2) boiling and pulping; (3) filtering soybean residue; (4) amino acid and reducing sugar blending; (5) Maillard reaction regulation; (4) high-pressure homogenization; (6) synergistic fermentation of bacteria and enzymes; (6) post-ripening; (7) filtering soybean whey; (9) blending of medicinal and edible materials; (8) low-temperature melting; (10) shaping, refrigeration and finished product. The Maillard flavor soybean plant-based cheese stick is prepared in a completely non-milk system, raw materials are rich in sources, the process is simple, the synergistic fermentation of bacteria and enzymes can improve the beany smell and thin texture of fermented soy milk, the Maillard reaction amino acid regulation endows the product with unique flavor and color, the blending of medicinal and edible materials enriches nutrition, and the product has the advantages of high protein, low heat, zero pigment essence, zero lactose, zero cholesterol and the like, and meets the health needs of modern people.

Description

Technical Field

[0001] This invention belongs to the field of food processing, specifically relating to a Maillard-flavored soybean plant-based cheese stick and its preparation method. Background Technology

[0002] Cheese, also known as curd, is a fermented dairy product made by adding lactic acid bacteria starter and rennet to cow's or goat's milk, causing the milk proteins (mainly casein) to denature and aggregate, removing the whey, and then maturing over a certain period of time. Cheese sticks are a type of processed cheese, made from natural cheese through processes such as mixing raw materials and auxiliary materials, heating and melting, and cooling and shaping. They contain a large amount of nutrients, especially fat and protein, as well as some micronutrients such as vitamin A, vitamin B2, and B6. 12 Foods rich in calcium, phosphorus, selenium, and zinc have gradually become the preferred healthy snacks for children and teenagers.

[0003] Currently, most animal-based cheese sticks on the market are plain, offering a limited flavor profile. They also suffer from drawbacks such as high fat, high sugar, high calories, and the addition of various additives (thickeners, gelling agents, stabilizers, and emulsifiers), artificial colors, and flavors. With increasing psychological and physiological stress in modern life, health problems such as obesity, allergies, high blood pressure, high cholesterol, and lactose intolerance are becoming more frequent. Therefore, there is an urgent need to find healthier alternatives to animal-derived cheese and related products. In recent years, plant-based cheese and its derivatives, such as plant-based cheese sticks, have emerged as a new product category. Due to their green, healthy, delicious, and environmentally friendly characteristics, plant-based cheese is poised to greatly satisfy consumers' demands for green and healthy alternatives to traditional cheese and related products.

[0004] Soybeans are a high-quality protein source rich in nutrients, containing 30%–40% protein. They are also rich in polyunsaturated fatty acids and essential amino acids, as well as dietary fiber, trace elements, and bioactive substances such as soy isoflavones. Fermented soybean yogurt, made primarily from soybeans and inoculated with lactic acid bacteria or a mixture of other strains, offers advantages such as zero cholesterol, zero trans fatty acids, zero lactose, and the presence of dietary fiber. It is also beneficial for gut health and can alleviate symptoms of lactose intolerance and milk allergy. However, fermented soybean yogurt has a distinctive "beany" smell, a thin texture, and poor firmness, making it difficult to use directly as cheese. The inventor's previously filed patent CN202211438234.5 utilizes a synergistic fermentation process involving *Lactobacillus bulgaricus*, *Streptococcus thermophilus*, *Lactobacillus plantarum*, and the prebiotic inulin, which helps reduce the beany smell of soybean yogurt. The *Lactobacillus plantarum* described in this patent has the accession number CCTCC AB 206133.

[0005] The Maillard reaction is a complex carbonyl-amine condensation reaction between carbonyl compounds (reducing sugars) and amino compounds (proteins, peptides, amino acids). A series of reactions generate volatile aroma compounds and melanoidin-like brown nitrogen-containing complexes, which can impart unique flavor and color to food. By controlling the types of amino acids involved in the Maillard reaction, glycine, alanine, tyrosine, and aspartic acid can produce a caramel aroma; arginine and valine can produce a chocolate aroma; lysine can produce a coffee aroma; glutamic acid can produce a caramel aroma; histidine and proline can produce a toasted bread aroma; leucine and isoleucine can produce a baked cheese aroma; methionine can produce a baked potato aroma; and phenylalanine can produce a violet aroma. Furthermore, the melanoidins produced during the Maillard reaction can scavenge free radicals, giving the product good antioxidant properties. They also have the effect of lowering postprandial blood glucose and inhibiting the activity of soybean trypsin and ACE. Currently, the Maillard reaction has been applied to the production of brown-flavored fermented milk. Without adding any pigments or flavorings, an appealing color and a unique caramel flavor can be achieved simply by changing the Maillard process and ingredients.

[0006] In the prior art, Chinese patent CN 113367193 A discloses "Charcoal-roasted yogurt sticks and their preparation method." The product prepared by this invention combines the characteristics of charcoal-roasted yogurt and cheese sticks, possessing both the texture of ice cream and the characteristic flavor of charcoal-roasted yogurt. It solves the problem that existing solid yogurt cannot simultaneously retain its solid form and ensure a smooth texture at room temperature. Chinese patent CN 115039816A discloses "Cheese sticks containing active probiotics and their preparation method." The product prepared by this invention contains active probiotics, possessing probiotic functions, effectively improving intestinal flora and promoting digestion and absorption. Chinese patent CN115956602A discloses "A high-protein cheese stick for weight loss and its preparation method." The product prepared by this invention is the first to use a cold-processing gel milling process, which maximizes protein activity. White kidney bean extract inhibits sugar absorption, thus delaying satiety, controlling calorie intake, and inhibiting fat deposition. However, the products of the three inventions mentioned above only involve simple mixing processes. The products contain animal-based ingredients such as charcoal-roasted yogurt, butter, milk powder, cheese, cream, and cheese. They also contain a lot of emulsifiers, stabilizers, and antioxidants. The addition of starch or modified starch will result in a rough, grainy texture and a high glycemic index.

[0007] Furthermore, Chinese patent CN 114831262A discloses "A Soy Cashew-Based Cheese and Its Preparation Method." This invention involves heating soybean and cashew plant milk, adjusting the pH, and adding enzymes to form a curd, then adding sweeteners, thickeners, and starch to prepare soybean cashew-based cheese. However, the resulting product does not specifically eliminate the beany taste of soybeans and lacks the delicate texture and chewy consistency of animal cheese. Chinese patent CN 116982659A discloses "A Low-Beany Pea Protein Plant Cheese and Its Preparation Method." This invention uses a two-stage deodorization process combining dry-heat mixing and Pichia pastoris solid-state fermentation. The resulting pea protein plant cheese has a low level of beany taste, enhanced fermentation flavor, delicate texture, and high stability. However, the product contains artificial colors and flavors, emulsifiers, thickeners, etc., and does not contain beneficial probiotics for gut health. Chinese patent CN 117652574A discloses "A soybean and nut plant-based cheese produced using a compound fermentation agent and its preparation method and application." The advantage of this invention lies in using a compound microbial strain for synergistic fermentation, which imparts a unique flavor, texture, and nutritional benefits to the product. Probiotic lactic acid bacteria fermentation produces a typical lactic acid flavor, and the enzymes produced by molds moderately hydrolyze large protein and fat molecules, improving the product's nutritional value, storability, and flavor. However, this invention only uses a single type of freeze-dried lactic acid bacteria powder and adds the chemical coagulant calcium chloride, and it lacks the advantages of multi-flavor and color control. Summary of the Invention

[0008] There are still few existing technologies for preparing plant-based cheese sticks that meet the tastes and nutritional health needs of the general public. In view of the above-mentioned shortcomings of the existing technology, the present invention provides a Maillard-flavored soybean plant-based cheese stick and its preparation method.

[0009] On the one hand, the present invention provides a Maillard-flavored soybean plant-based cheese stick, which does not contain dairy ingredients and is made from the following components in parts by weight: 90-100 parts by weight of soybean milk, 2-10 parts by weight of reducing sugar, 0.6-1.4 parts by weight of amino acids, 1.7-4.4 parts by weight of lactic acid bacteria mixed starter, 0.1-0.3 parts by weight of transglutaminase, 3-8 parts by weight of sweetener, 0.2-0.8 parts by weight of food and medicine homology ingredients, and 1-6 parts by weight of gelatin sheets.

[0010] In one embodiment, the Maillard flavor is produced by a Maillard reaction between reducing sugars and amino acids.

[0011] In one embodiment, the reducing sugar is at least one of xylose, ribose, glucose, fructose, galactose, mannose, rhamnose, and maltose, preferably, the reducing sugar is one of xylose, glucose, and fructose.

[0012] In one embodiment, the amino acid is at least one selected from glutamic acid, aspartic acid, lysine, arginine, histidine, tyrosine, phenylalanine, tryptophan, cysteine, glycine, leucine, valine, threonine, and serine; preferably, the amino acid is one selected from glycine, arginine, lysine, glutamic acid, and phenylalanine.

[0013] In one embodiment, the flavor is produced by regulating the types of amino acids: glycine, alanine, tyrosine, and aspartic acid can produce a caramel aroma; arginine and valine can produce a chocolate aroma; lysine can produce a coffee aroma; glutamic acid can produce a caramel aroma; histidine and proline can produce a toasted bread aroma; leucine and isoleucine can produce a baked cheese aroma; methionine can produce a baked potato aroma; and phenylalanine can produce a violet aroma.

[0014] In one embodiment, the soy milk has a fat content of 1.12% to 2.36% and a protein content of 1.78% to 1.86%.

[0015] In one embodiment, the lactic acid bacteria mixed starter is a mixture of several of the following: Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus casei-like bacteria, Lactobacillus casei, and Lactobacillus reuteri. Preferably, the lactic acid bacteria mixed starter is obtained by mixing Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, and Lactobacillus paracasei in a ratio of 2.0–2.6: 0.2–0.8: 0.02–0.1: 0.6–1.2.

[0016] In one embodiment, the *Lactobacillus plantarum* was obtained through strain screening and targeted cultivation to reduce beany odor, and the preservation number of *Lactobacillus plantarum* is CCTCC AB 206133.

[0017] In one embodiment, the activity of the thermophilic streptococcus is 1 × 10⁻⁶. 9 ~1×10 10 CFU / mL, the bacterial activity of Lactobacillus bulgaricus is 1×10⁻⁶. 9 ~1×10 10 CFU / mL, the bacterial activity of Lactobacillus plantarum is 1×10⁻⁶. 9 ~1×10 10 CFU / mL, Lactobacillus paracasei viability was 1×10⁻⁶. 9 ~1×10 10 CFU / mL.

[0018] In one embodiment, the enzyme activity of the glutamine transaminase is 100,000 to 200,000 U / g.

[0019] In one embodiment, the sweetener is obtained by mixing inulin with at least one of white sugar, xylitol, fructooligosaccharides, erythritol and sorbitol. Preferably, the sweetener is obtained by mixing inulin with white sugar in a ratio of 0.3-0.8:3.2-6.8.

[0020] In one embodiment, the food-medicine homology ingredient includes at least one of quinoa, wild rice, yam, polygonatum, kudzu root, poria cocos, and foxnut. Preferably, the food-medicine homology ingredient is obtained by mixing wild rice, yam, polygonatum, and kudzu root in a ratio of 0.5-0.8:0.6-1.2:0.1-0.5:0.2-0.6.

[0021] On the other hand, the present invention also provides a method for preparing Maillard-flavored soybean plant-based cheese sticks, comprising the following steps:

[0022] Step 1: Soybean pretreatment: After washing and removing impurities, soak the soybeans in clean water at a ratio of 1:5 to 1:10 for 12 to 24 hours to allow them to fully swell. Then boil the soybeans at 100°C for 20 to 30 minutes, remove them, and cool them for later use.

[0023] Step 2, Preparation of Soy Milk: Mix cooked soybeans with water at a ratio of 1:4 to 1:6. First, coarsely grind the mixture using a high-speed blender for 1 to 3 minutes, then wet grind it using a colloid mill for 5 to 10 minutes. Adjust the mill spacing to 5 to 20 μm and the mill speed to 2800-3000 r / min. Filter the mixture 2 to 3 times through a 120-mesh filter cloth to obtain soy milk.

[0024] Step 3, preparation of amino acid reducing sugar: Put the soybean milk into a fermentation bottle, add 2-10 parts by weight of reducing sugar and 0.6-1.4 parts by weight of amino acids, stir thoroughly to dissolve, and then seal.

[0025] Step 4, Maillard browning reaction: Place the canned sample into a constant temperature water bath, control the temperature at 75-100℃, and heat for 1-4 hours to carry out the Maillard browning reaction.

[0026] Step 5, High-pressure homogenization: Cool the Maillard browned soybean milk and perform high-pressure homogenization at a pressure of 10-50 MPa and a temperature of 30-60°C, repeating the homogenization 2-4 times.

[0027] Step 6, sterilization: Add 3-8 parts by weight of sweetener to the high-pressure homogenized sample, stir evenly, and then sterilize in a water bath at 85-95℃ for 5-8 minutes.

[0028] Step 7: Co-fermentation of bacteria and enzymes: After sterilization, cool the sample to 25–30°C, inoculate with 1.7–4.4 parts by weight of mixed lactic acid bacteria starter culture and 0.1–0.3 parts by weight of transglutaminase, and stir well. Place the inoculated sample in a constant temperature incubator at 37–42°C and ferment for 10–18 hours. After fermentation, place the Maillard brown soybean yogurt in a refrigerator at 4–8°C for post-ripening for 12–24 hours.

[0029] Step 8: Filter the soybean whey: Filter the Maillard brown soybean yogurt 2-3 times with a 200-mesh filter cloth to remove the soybean whey.

[0030] Step 9: Preparation of Food and Medicinal Herbs: After removing impurities from the food and medicinal herbs, mix them in the specified proportions, grind them using an ultra-fine grinder for 10-15 minutes, and then pass them through a 200-mesh sieve for later use. Dissolve them in a liquid-to-material ratio of 1:8 to 1:15, boil them at 100℃ for 20-30 minutes, and then cool them for later use.

[0031] Step 10: Low-temperature melting, shaping, and refrigeration: Slowly dissolve and mix the filtered Maillard brown soybean yogurt with 0.2-0.8 parts by weight of food-medicine homologous ingredients and 1-6 parts by weight of gelatin sheets at a low temperature of 45-55℃. Pour the mixture into a mold, shape it, and refrigerate it in a refrigerator at 4-8℃ for 10-24 hours to obtain Maillard-flavored soybean plant-based cheese sticks.

[0032] In this invention, transglutaminase, also known as transglutaminase (TG enzyme), is a monomeric protein with an active center, consisting of 331 amino groups and a molecular weight of approximately 38,000. It can catalyze intramolecular and intermolecular covalent cross-linking of protein peptides, thereby improving the structure and function of proteins. It has a significant effect on improving the water retention and gelation ability of proteins, and thus can improve the taste, texture and appearance of proteins.

[0033] Due to the application of the above technical solution, the advantages of this invention compared with the prior art are:

[0034] 1. This invention improves the texture of cheese sticks by adding different types of mixed lactic acid bacteria starter and transglutaminase for synergistic fermentation, thereby enhancing the product's quality. The beany odor is significantly reduced by using *Lactobacillus plantarum* (accession number: CCTCC AB 206133), a strain that specifically reduces the beany taste of soybean protein.

[0035] 2. The mixed lactic acid bacteria strains added in this invention include Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus casei, and Lactobacillus reuteri, all of which are probiotics. Prebiotic inulin is also added. When ingested with cheese sticks, it helps promote digestion and absorption, maintain the balance of intestinal flora, and improve the body's immunity and health.

[0036] 3. This invention employs Maillard reaction amino acid regulation technology to impart natural color and flavor to cheese sticks. For example, glycine imparts a caramel aroma, arginine a chocolate aroma, lysine a coffee aroma, glutamic acid a caramel candy aroma, and phenylalanine a violet aroma. This helps to mask the beany taste, avoids the use of artificial flavors and colors, and also gives the product certain antioxidant properties, better catering to the preferences of consumers of different age groups.

[0037] 4. Based on the health concept of "nourishing through food", this invention combines quinoa, wild rice, yam, polygonatum, kudzu root, poria cocos, euryale ferox and other food-medicine homologous ingredients, which can not only increase the flavor and texture of plant-based cheese sticks, but also have nutritional and health benefits, providing consumers with a healthier and tastier choice.

[0038] 5. The cheese sticks provided by this invention are made entirely from soybean plant resources, which are readily available and have a strong price advantage. The texture of the product is similar to traditional animal cheese sticks, with a delicate taste. Soybean-based cheese sticks contain no cholesterol, lactose, or milk fat, and contain no added flavorings or colorings, making them particularly suitable for children and the elderly. They also meet the dietary needs of special populations such as those with obesity, allergies, high blood pressure, high cholesterol, or lactose intolerance.

[0039] 6. The soybean plant-based cheese sticks provided by this invention optimize the traditional processed cheese production process and combine it with modern innovation. The product can be industrially produced with simple operation and flexible production. It meets the urgent needs of people with higher health requirements for dairy cheese alternatives and alleviates the environmental pressure caused by animals. Attached Figure Description

[0040] Figure 1 The effect of amino acid addition on the sensory quality of soybean plant-based cheese sticks.

[0041] Figure 2 The effect of glucose addition on the sensory quality of soybean plant-based cheese sticks.

[0042] Figure 3 The effect of browning temperature on the sensory quality of soybean plant-based cheese sticks.

[0043] Figure 4 The effect of browning time on the sensory quality of soybean plant-based cheese sticks.

[0044] Figure 5 The effect of the amount of mixed lactic acid bacteria added on the sensory quality of soybean plant-based cheese sticks.

[0045] Figure 6 The effect of Lactobacillus plantarum addition on the sensory quality of soybean plant-based cheese sticks.

[0046] Figure 7The effect of Lactobacillus paracasei addition on the sensory quality of soybean plant-based cheese sticks.

[0047] Figure 8 The effect of transglutaminase addition on the sensory quality of soybean plant-based cheese sticks.

[0048] Figure 9 The effect of fermentation time on the sensory quality of soybean plant-based cheese sticks.

[0049] Figure 10 The effect of post-ripening time on the sensory quality of soybean plant-based cheese sticks.

[0050] Figure 11 Sensory radar image of caramel-flavored soy plant-based cheese sticks.

[0051] Figure 12 Sensory radar image of chocolate-flavored soy plant-based cheese sticks.

[0052] Figure 13 Sensory radar image of coffee-flavored soy plant-based cheese sticks.

[0053] Figure 14 Sensory radar image of creamy soy plant-based cheese sticks.

[0054] Figure 15 Sensory radar image of violet-flavored soy plant-based cheese sticks.

[0055] Figure 16 Images of different Maillard-flavored soy plant-based cheese sticks. Detailed Implementation

[0056] The following specific embodiments illustrate the implementation of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in these embodiments.

[0057] Please see Figure 1-16 It should be noted that the structures, proportions, sizes, etc., illustrated in the accompanying drawings are merely for illustrative purposes to aid those skilled in the art and to provide a clear understanding of the invention. They are not intended to limit the scope of the invention and therefore have no substantial technical significance. Any modifications to the structure, changes in proportions, or adjustments to the size are not permitted. The following embodiments are provided to better understand the invention, but are not intended to limit it. Unless otherwise specified, the experimental methods used in the following embodiments are conventional methods. Unless otherwise specified, the experimental materials used in the following embodiments were purchased from conventional biochemical reagent stores.

[0058] Color measurement

[0059] Plant-based cheese sticks were placed in cuvettes, and their colorimetric indices were measured using a colorimeter. The results are expressed as lightness L* (dark → light: 0 → 100), red-green value a* (green → red +), and yellow-blue value b* (blue → yellow +). Water was used as a control, and the color difference was calculated according to the following formula (1). Each sample was measured at least three times, and the average value was taken.

[0060]

[0061] Texture determination

[0062] The textural properties of plant-based cheese sticks were analyzed by TPA using an A / BE-35 probe. The measurement conditions were as follows: measurement speed 1 mm / s, pre-measurement speed 2 mm / s, post-measurement speed 2 mm / s, forward distance 20 mm, and sensing force 5 g. Each sample was measured three times, and the average value was taken.

[0063] Detection of volatile compounds

[0064] Solid-phase microextraction: 2 mL of sample and 0.44 g of NaCl were placed in a 20 mL headspace vial, sealed, and incubated in a 50 °C water bath for 15 min. Then, the volatile compounds in the sample were extracted for 30 min using a DVB / CAR / PDMS solid-phase microextraction (SPME) fiber head.

[0065] Gas chromatography conditions: column: DB-WAX (30m×0.25mm×0.25μm); injection temperature: 250℃, desorption for 5 min; splitless; carrier gas: helium (99.999%); flow rate: 1 mL / min; column temperature: 40℃ for 5 min, increased to 220℃ at 5℃ / min, increased to 250℃ at 20℃ / min and held for 2.5 min.

[0066] Mass spectrometry conditions: Interface temperature: 260℃; Ion source temperature: 230℃; Quadrupole temperature: 150℃; Ionization mode: EI+, 70 eV; Scan mode: Full scan; Mass range: 29–400.

[0067] Sensory evaluation

[0068] The sensory evaluation of the product was conducted according to the national food safety standard GB 25192-2021 for processed cheese, focusing on five aspects: color, texture, consistency, odor, and taste. The sensory scoring criteria are shown in Table 1. Twelve personnel (six males and six females, aged 18-30) were recruited and trained to conduct sensory evaluations of the samples. The average score of the 12 sensory evaluators was calculated as the final score of the sample.

[0069] Table 1 Sensory Evaluation Criteria

[0070]

[0071] Example 1: A Maillard-flavored soybean plant-based cheese stick and its preparation method

[0072] A Maillard-flavored soy-based vegetable cheese stick, prepared by weight from raw materials comprising the following components:

[0073] 90-100 parts by weight of soybean milk, 2-10 parts by weight of reducing sugar, 0.6-1.4 parts by weight of amino acids, 1.7-4.4 parts by weight of mixed lactic acid bacteria starter, 0.1-0.3 parts by weight of transglutaminase, 3-8 parts by weight of sweetener, 0.2-0.8 parts by weight of food and medicine homology ingredients, and 1-6 parts by weight of gelatin sheets.

[0074] The preparation method includes the following steps:

[0075] Step 1: Soybean pretreatment. After washing and removing impurities, soak the soybeans in clean water at a ratio of 1:5 to 1:10 for 12 to 24 hours to allow them to fully swell. Then boil the soybeans at 100°C for 20 to 30 minutes, remove them, and cool them for later use.

[0076] Step 2: Preparation of Soy Milk. Cooked soybeans are mixed with water at a ratio of 1:4 to 1:6. First, the mixture is coarsely ground using a high-speed blender for 1 to 3 minutes, then wet-ground using a colloid mill for 5 to 10 minutes. The mill spacing is adjusted to 5 to 20 μm, and the mill speed is 2800-3000 r / min. The mixture is then filtered 2 to 3 times through a 120-mesh filter cloth to obtain soy milk.

[0077] Preferably, the soybean milk has a fat content of 1.12% to 2.36% and a protein content of 1.78% to 1.86%.

[0078] Step 3: Preparation of reducing sugar and amino acid. Pour the soybean milk into a fermentation bottle, add 2-10 parts by weight of reducing sugar and 0.6-1.4 parts by weight of amino acids, stir thoroughly to dissolve, and then seal.

[0079] Preferably, the reducing sugar is at least one of xylose, ribose, glucose, fructose, galactose, mannose, rhamnose, and maltose. More preferably, the reducing sugar is one of xylose, glucose, and fructose.

[0080] Preferably, the amino acid is at least one selected from glutamic acid, aspartic acid, lysine, arginine, histidine, tyrosine, phenylalanine, tryptophan, cysteine, glycine, leucine, valine, threonine, and serine. Preferably, the reducing sugar is one selected from glycine, arginine, lysine, glutamic acid, and phenylalanine.

[0081] Step 4: Maillard browning reaction. Place the canned sample in a constant temperature water bath, maintain the temperature at 75-100℃, and heat for 1-4 hours to carry out the Maillard browning reaction.

[0082] Step 5: High-pressure homogenization. Cool the Maillard browned soybean milk and homogenize it under high pressure at a pressure of 10–50 MPa and a temperature of 30–60°C, repeating the homogenization process 2–4 times.

[0083] Step 6: Sterilization. Add 3-8 parts by weight of sweetener to the homogenized sample, stir well, and then sterilize in a water bath at 85-95℃ for 5-8 minutes.

[0084] Preferably, the sweetener is obtained by mixing inulin with at least one of white sugar, xylitol, fructooligosaccharides, erythritol and sorbitol. More preferably, the sweetener is obtained by mixing inulin with white sugar in a ratio of 0.3-0.8:3.2-6.8.

[0085] Step 7: Co-fermentation of bacteria and enzymes. After sterilization, cool the sample to 25–30°C, inoculate with 1.7–4.4 parts by weight of a mixed lactic acid bacteria starter culture and 0.1–0.3 parts by weight of transglutaminase, and stir well. Place the inoculated sample in a constant temperature incubator at 37–42°C and ferment for 10–18 hours. After fermentation, place the Maillard brown soybean yogurt in a refrigerator at 4–8°C for post-ripening for 12–24 hours.

[0086] Preferably, the lactic acid bacteria mixed starter is a mixture of several of the following: Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus casei-like bacteria, Lactobacillus casei, and Lactobacillus reuteri. More preferably, the lactic acid bacteria mixed starter is obtained by mixing Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, and Lactobacillus paracasei in a ratio of 2.0–2.6: 0.2–0.8: 0.02–0.1: 0.6–1.2.

[0087] Preferably, the Lactobacillus plantarum has the preservation number CCTCC AB 206133.

[0088] Preferably, the bacterial activity of the thermophilic streptococcus is 1×10⁻⁶. 9 ~1×10 10 CFU / mL, the bacterial activity of Lactobacillus bulgaricus is 1×10⁻⁶. 9 ~1×10 10 CFU / mL, the bacterial activity of Lactobacillus plantarum is 1×10⁻⁶. 9 ~1×10 10 CFU / mL, Lactobacillus paracasei viability was 1×10⁻⁶. 9 ~1×10 10 CFU / mL.

[0089] Preferably, the enzyme activity of the transglutaminase is 100,000 to 200,000 U / g.

[0090] Step 8: Filter the soybean whey. Filter the Maillard brown soybean yogurt 2-3 times through a 200-mesh filter cloth to remove the soybean whey.

[0091] Step 9: Preparation of Food and Medicinal Herbs. After removing impurities from the food and medicinal herbs, mix them in the specified proportions, grind them using an ultra-fine grinder for 10-15 minutes, and then pass them through a 200-mesh sieve for later use. Dissolve them in a liquid-to-material ratio of 1:8 to 1:15, boil them at 100℃ for 20-30 minutes, and then cool them for later use.

[0092] Preferably, the food-medicine homology ingredients include at least one of quinoa, wild rice, yam, polygonatum, kudzu root, poria cocos, and fox nut. Preferably, the food-medicine homology ingredients are obtained by mixing wild rice, yam, polygonatum, and kudzu root in a ratio of 0.5-0.8:0.6-1.2:0.1-0.5:0.2-0.6.

[0093] Step 10: Low-temperature melting, shaping, and refrigeration. Slowly dissolve and mix the filtered Maillard brown soybean yogurt with 0.2-0.8 parts by weight of food-grade medicinal ingredients and 1-6 parts by weight of gelatin sheets at a low temperature of 45-55°C. Pour the mixture into a mold, shape it, and refrigerate it at 4-8°C for 10-24 hours to obtain Maillard-flavored soybean plant-based cheese sticks.

[0094] (1) Single-factor test of Maillard reaction process

[0095] ① The effect of amino acid types on the sensory quality of soybean plant-based cheese sticks

[0096] Table 2. Effects of amino acid types on the sensory quality of soybean plant-based cheese sticks

[0097] glutamic acid <![CDATA[53.23±0.35 f ]]> <![CDATA[92.18±0.76 ab ]]> Aspartic acid <![CDATA[56.13±0.42 c ]]> <![CDATA[78.08±0.48 f ]]> Lysine <![CDATA[51.45±0.28 g ]]> <![CDATA[93.45±0.85 a ]]> Arginine <![CDATA[54.27±0.33 e ]]> <![CDATA[91.79±0.65 b ]]> Histidine <![CDATA[56.11±0.27 c ]]> <![CDATA[77.83±0.78 f ]]> Tyrosine <![CDATA[56.29±0.35 c ]]> <![CDATA[81.66±0.49 e ]]> Phenylalanine <![CDATA[55.28±0.42 d ]]> <![CDATA[90.64±0.57 b ]]> Tryptophan <![CDATA[54.22±0.41 e ]]> <![CDATA[86.35±0.72 c ]]> Cysteine <![CDATA[58.59±0.36 a ]]> <![CDATA[78.99±0.39 f ]]> glycine <![CDATA[55.21±0.39 d ]]> <![CDATA[92.88±0.52 ab ]]> Leucine <![CDATA[56.28±0.33 c ]]> <![CDATA[83.77±0.67 d ]]> Valine <![CDATA[57.71±0.49 b ]]> <![CDATA[84.56±0.51 d ]]> threonine <![CDATA[56.58±0.31 c ]]> <![CDATA[84.51±0.38 d ]]> Serine <![CDATA[58.28±0.56 ab ]]> <![CDATA[85.53±.046 c ]]>

[0098] Different lowercase superscript letters in the same column of numbers indicate significant differences (p<0.05).

[0099] The effects of amino acid types on the sensory quality of soybean plant-based cheese sticks are shown in Table 2. During the Maillard reaction process, 14 amino acids, including glutamic acid, were selected as substrates for browning. The prepared soybean plant-based cheese sticks were subjected to color determination and sensory evaluation. The results showed that when glutamic acid, lysine, arginine, phenylalanine, and glycine were used as Maillard browning substrates, the cheese sticks exhibited a suitable brown color, uniform color, dense and smooth texture, moderate hardness, smooth shape, uniform and delicate surface, delicate taste, moderate sweetness and sourness, mild aroma, and no beany smell. They also exhibited aromas resembling cream candy, coffee, chocolate, violet, and caramel, respectively.

[0100] ② The effect of amino acid addition amount on the sensory quality of soybean plant-based cheese sticks

[0101] The effect of amino acid addition on the sensory quality of soybean plant-based cheese bars, such as Figure 1 As shown, the sensory score of the soybean plant-based cheese sticks gradually increased and then gradually decreased as the amino acid content increased from 0.7% to 1.3%. This is because when the amino acid content is insufficient, the Maillard reaction is incomplete, the product has a dull color, fewer flavor compounds are generated, and the aroma is not strong enough; when the amino acid content is excessive, the Maillard reaction is overdone, the product becomes darker brown, a large number of undesirable flavor compounds are generated, resulting in off-flavors and an unbalanced flavor. The sensory quality reaches its optimal level when the amino acid content is 1.0%, therefore, the optimal amino acid content for Maillard-flavored soybean plant-based cheese sticks is determined to be 1.0%.

[0102] ③ The effect of glucose addition on the sensory quality of soybean plant-based cheese sticks

[0103] The effect of glucose addition on the sensory quality of soybean plant-based cheese bars, such as Figure 2 As shown, the sensory scores of the soybean plant-based cheese sticks gradually increased and then gradually decreased as the glucose addition increased from 2% to 13%. This is because when the glucose addition is insufficient, the Maillard reaction is incomplete, resulting in a dull color, fewer flavor compounds, a less intense aroma, and insufficient sweetness. When excessive glucose is added, the Maillard reaction is overdone, accompanied by caramelization, leading to a darker brown color, the formation of a large number of undesirable flavor compounds, a burnt taste, an unbalanced flavor profile, and excessive sweetness. The sensory quality reaches its optimal level when the glucose addition is 8%, therefore, the optimal glucose addition for Maillard-flavored soybean plant-based cheese sticks is determined to be 8%.

[0104] ④ Effect of browning temperature on the sensory quality of soybean plant-based cheese sticks

[0105] The effect of browning temperature on the sensory quality of soybean plant-based cheese sticks, such as Figure 3 As shown, temperature is a crucial factor influencing the Maillard reaction, affecting its pathway and accelerating its progression to higher stages. As the temperature increases from 50°C to 110°C, the sensory scores of the soybean-based cheese sticks initially rise gradually, then gradually decline. This is because at lower temperatures, the Maillard reaction is incomplete, resulting in a dull color, fewer flavor compounds, and a less intense aroma. At excessively high temperatures, the Maillard reaction intensifies, producing large amounts of melanoidins and undesirable flavor compounds, exacerbating browning and off-flavors. The sensory quality reaches its optimal level at a browning temperature of 90°C; therefore, 90°C is determined to be the optimal temperature for Maillard-flavored soybean-based cheese sticks.

[0106] ⑤ Effect of browning time on the sensory quality of soybean plant-based cheese sticks

[0107] The effect of browning time on the sensory quality of soybean plant-based cheese sticks, such as Figure 4 As shown. Under suitable reaction temperature, appropriately extending the time will increase the degree of Maillard reaction, but with the continuous increase of reaction time, the melanoidins produced in the advanced stage of Maillard reaction will increase, the product color will darken, and carcinogens may also be produced. As the time increases from 1.4h to 2.6h, the sensory score of soybean plant-based cheese sticks first gradually increases and then gradually decreases. This is because if the reaction time is too short, enough flavor substances cannot be formed, and if the time is too long, excessive caramelization reaction will easily occur, resulting in bitterness. When the browning time is 2.0h, the sensory quality reaches the best, so the optimal browning time for Maillard flavor soybean plant-based cheese sticks is determined to be 2.0h. (2) Orthogonal test of Maillard reaction process

[0108] Based on single-factor experiments, L9(3) experiments were conducted using amino acid addition amount, glucose addition amount, browning temperature, and browning time as factors. 4 An orthogonal experiment was conducted, using sensory evaluation scores as the indicator, and range analysis was employed. The results are shown in Table 3. Table 3 shows that a larger R-value indicates a greater influence of the factor on the sensory evaluation score, and the K-value represents the optimal level of the factor. The order of influence of each factor on the sensory evaluation score is D > A > B > C, i.e., browning time > amino acid addition > glucose addition > browning temperature. The optimal Maillard browning condition combination is A3B1C1D2, i.e., amino acid addition 1.1%, glucose addition 6%, browning temperature 80℃, and browning time 2h. Further verification of the orthogonal experiment results confirms these as the optimal conditions for the Maillard browning process.

[0109] Table 3. Results of orthogonal experiments on Maillard reaction process

[0110]

[0111]

[0112] Different lowercase superscript letters in the same column of numbers indicate significant differences (p<0.05).

[0113] (3) Single-factor experiment of fermentation process

[0114] ① The effect of the amount of mixed lactic acid bacteria added on the sensory quality of soybean plant-based cheese sticks

[0115] The effect of the amount of mixed strains of Streptococcus thermophilus and Lactobacillus bulgaricus added on the sensory quality of soybean plant-based cheese sticks, such as Figure 5As shown. Streptococcus thermophilus and Lactobacillus bulgaricus are two common yogurt starter cultures. During fermentation, they utilize sugars to produce lactic acid, causing the system pH to drop to near the isoelectric point, resulting in curdling. As the amount of mixed cultures added increased from 1% to 7%, the sensory score of the soy-based cheese sticks first gradually increased and then gradually decreased. This is because when the amount of the mixed cultures of Streptococcus thermophilus and Lactobacillus bulgaricus is low, acid production is insufficient, the yogurt texture is relatively thin, and the final cheese stick has a lower sourness and poorer firmness; while when the amount of mixed cultures of lactic acid bacteria is too high, excessive acid production will cause the cheese sticks to be overly sour. The sensory quality reaches its optimal level when the addition amount is 3%, therefore, the optimal addition amount of the mixed cultures of Streptococcus thermophilus and Lactobacillus bulgaricus for Maillard-flavored soy-based cheese sticks is determined to be 3%.

[0116] ② The effect of Lactobacillus plantarum addition amount on the sensory quality of soybean plant-based cheese sticks

[0117] The effect of Lactobacillus plantarum addition on the sensory quality of soybean plant-based cheese sticks, such as Figure 6 As shown. *Lactobacillus plantarum* is a type of lactic acid bacteria that produces beneficial substances such as organic acids through metabolism. It is widely used in the processing of fruit wines, beverages, and dairy products. It can not only reduce the beany odor of fermented soybean products, improve flavor, and increase product viscosity, but also inhibit pathogenic bacteria to a certain extent, improving the nutritional value and functional properties of the products. As the amount of *Lactobacillus plantarum* added increased from 0.01% to 0.07%, the sensory score of the soybean plant-based cheese sticks first gradually increased and then gradually decreased. This is because when the amount of *Lactobacillus plantarum* added is low, the metabolism of the beany odor in the soybean yogurt is insufficient, resulting in a strong beany odor in the cheese sticks; while when the amount of *Lactobacillus plantarum* added is too high, excessive acid production from the soybean yogurt will cause the cheese sticks to be overly sour. The sensory quality reached its optimal level when the addition amount was 0.04%, therefore, the optimal addition amount of *Lactobacillus plantarum* for Maillard-flavored soybean plant-based cheese sticks was determined to be 0.04%.

[0118] ③ The effect of Lactobacillus paracasei addition amount on the sensory quality of soybean plant-based cheese sticks

[0119] The effect of Lactobacillus paracasei addition on the sensory quality of soybean plant-based cheese bars, such as Figure 7 As shown, *Lactobacillus paracasei* is commonly used in cheese processing in the food industry to increase the number of live bacteria and the content of free amino acids in cheese products. As the amount of *Lactobacillus paracasei* added increased from 0.7% to 1.3%, the sensory score of the soybean plant-based cheese sticks showed a trend of first increasing and then decreasing. The highest sensory score was achieved when the addition amount was 1.0%. Lower *Lactobacillus paracasei* addition resulted in poorer cheese stick shaping and a milder flavor; however, increasing the addition amount led to significant nutrient consumption, higher acidity, and a bitter flavor, causing a continuous decrease in the sensory score. Therefore, the optimal addition amount of *Lactobacillus paracasei* for Maillard-flavored soybean plant-based cheese sticks was determined to be 1.0%.

[0120] ④ Effect of glutamine transaminase addition on the sensory quality of soybean plant-based cheese sticks

[0121] The effect of transglutaminase addition on the sensory quality of soybean plant-based cheese sticks, such as Figure 8 As shown, transglutaminase can catalyze the formation of cross-linked proteins from lysine, increasing the hardness of cheese sticks. As the amount of transglutaminase added increased from 0.12% to 0.18%, the sensory score of the soybean-based cheese sticks initially increased and then gradually decreased. This is because the addition of the enzyme increases the apparent viscosity, water-holding capacity, and three-dimensional network stability of the cheese sticks, reduces whey precipitation, and makes its texture denser. When the amount of enzyme added is too high, the protein gel network structure becomes too tight, affecting the enzyme's ability to further induce protein cross-linking, thus gradually reducing the hardness of the cheese sticks. Therefore, the optimal amount of transglutaminase added to Maillard-flavored soybean-based cheese sticks was determined to be 0.15%.

[0122] ⑤ Effect of fermentation time on the sensory quality of soybean plant-based cheese sticks

[0123] The effect of fermentation time on the sensory quality of soybean plant-based cheese sticks, such as Figure 9 As shown, lactic acid bacteria continuously produce acid and aroma during fermentation, significantly impacting the final texture and flavor of the cheese sticks. When the fermentation time is 8–18 hours, the sensory scores of the plant-based cheese sticks initially increase and then gradually decrease with increasing fermentation time. When the fermentation time is less than 12 hours, fermentation is incomplete, lacking acidity and flavor compounds are not fully released, resulting in a less rich texture. When the fermentation time exceeds 12 hours, the cheese sticks are over-fermented, resulting in a strong acidity and even the production of some undesirable flavor compounds, leading to a deterioration in the quality of the cheese sticks. Therefore, the optimal fermentation time for Maillard-style soybean plant-based cheese sticks was determined to be 12 hours.

[0124] ⑥ Effect of post-ripening time on the sensory quality of soybean plant-based cheese sticks

[0125] The effect of post-ripening time on the sensory quality of soybean plant-based cheese bars, such as Figure 10 As shown in the diagram, transferring the fermented yogurt to a refrigerator at 0-4℃ for post-fermentation increases its firmness and acidity, contributing to a better flavor. The quality of the cheese sticks continuously improves with prolonged post-fermentation, reaching its optimal level at 10 hours. At this point, the cheese sticks exhibit high texture strength, are not easily broken, have a harmonious blend of milky and light aromas, a rich texture, a balanced sweet and sour taste, and no bitterness. With further extension of post-fermentation, the acidity becomes slightly more prominent, and the sensory score decreases. Therefore, the optimal post-fermentation time for Maillard-flavored soybean plant-based cheese sticks was determined to be 10 hours.

[0126] (4) Orthogonal experiment of fermentation process

[0127] Based on single-factor experiments, L9(3) was conducted using the following factors: the amount of *Lactobacillus paracasei*, the amount of rennet, the amount of *Lactobacillus plantarum*, the amount of mixed *Streptococcus thermophilus* and *Lactobacillus bulgaricus*, and fermentation time. 5 An orthogonal experiment was conducted, using sensory evaluation scores as the indicator. Range analysis was employed, and the results are shown in Table 4. Table 4 shows that a larger R-value indicates a greater influence of the factor on the evaluation index, and a larger K-value indicates the optimal level of the factor. The order of influence of each factor on the sensory evaluation score is E > B > A > C > D, i.e., fermentation time > amount of transglutaminase added > amount of *Lactobacillus paracasei* added > amount of *Lactobacillus plantarum* added > amount of mixed *Streptococcus thermophilus* and *Lactobacillus bulgaricus* added. The optimal fermentation condition combination is A3B2C3D1E1, i.e., *Lactobacillus paracasei* added 1.10%, transglutaminase added 0.15%, *Lactobacillus plantarum* added 0.04%, mixed lactic acid bacteria (*Streptococcus thermophilus* and *Lactobacillus bulgaricus*) added 2%, and fermentation time 10 hours. Further verification of the orthogonal experiment results confirmed these as the optimal process conditions for Maillard soybean yogurt fermentation.

[0128] Table 4 Results of the orthogonal experiment on fermentation process

[0129]

[0130]

[0131] Different lowercase superscript letters in the same column of numbers indicate significant differences (p<0.05).

[0132] Comparative Example 1: A method for preparing a soybean-based cheese stick

[0133] A soybean-based cheese stick, prepared by weight from raw materials comprising the following components:

[0134] 100 parts by weight of soybean milk, 6 parts by weight of glucose, 1.1 parts by weight of leucine, 1.6 parts by weight of Streptococcus thermophilus, 0.4 parts by weight of Lactobacillus bulgaricus, 1.1 parts by weight of Lactobacillus paracasei, 0.15 parts by weight of transglutaminase, 0.8 parts by weight of inulin, 4.2 parts by weight of white sugar, 0.15 parts by weight of wild rice, 0.27 parts by weight of yam, 0.09 parts by weight of Polygonatum sibiricum, 0.09 parts by weight of kudzu root, and 4 parts by weight of gelatin sheets.

[0135] The preparation method includes the following steps:

[0136] Step 1: Soybean pretreatment. After washing and removing impurities, soak the soybeans in water at a ratio of 1:8 for 12 hours to allow them to fully swell. Then boil the soybeans at 100℃ for 20 minutes, remove them, and cool them for later use.

[0137] Step 2: Preparation of soy milk. Cooked soybeans are mixed with water at a ratio of 1:4. The mixture is first coarsely ground in a high-speed blender for 3 minutes, and then wet ground in a colloid mill for 8 minutes. The mill spacing of the colloid mill is adjusted to 10 μm, and the mill speed is 2800 r / min. The mixture is then filtered twice through a 120-mesh filter cloth to obtain soy milk.

[0138] The soy milk contains 1.68% fat and 1.86% protein.

[0139] Step 3: Amino acid reducing sugar preparation. Pour the soybean milk into a fermentation bottle, add 6 parts by weight of glucose and 1.1 parts by weight of leucine, stir thoroughly to dissolve, and then seal.

[0140] Step 4: High-pressure homogenization. The prepared soy milk is homogenized under high pressure at 30 MPa and 40°C, for a total of 3 times.

[0141] Step 5: Sterilization. Add 0.8 parts by weight of inulin and 4.2 parts by weight of white sugar to the homogenized sample, stir well, and then sterilize in a 90°C water bath for 8 minutes.

[0142] Step 6: Co-fermentation of bacteria and enzymes. Cool the sterilized sample to 25°C, inoculate with 1.6 parts by weight of Streptococcus thermophilus, 0.4 parts by weight of Lactobacillus bulgaricus, 1.1 parts by weight of Lactobacillus paracasei, and 0.15 parts by weight of transglutaminase, and mix thoroughly. Place the inoculated sample in a 37°C incubator for 12 hours of fermentation. After fermentation, place it in a 4°C refrigerator for 12 hours of post-fermentation.

[0143] The bacterial count of the thermophilic streptococcus was 1 × 10⁻⁶. 9 CFU / mL, the bacterial activity of Lactobacillus bulgaricus is 1×10⁻⁶. 9 CFU / mL, Lactobacillus paracasei viability was 1×10⁻⁶. 9 CFU / mL.

[0144] The enzyme activity of the glutamine transaminase is 200,000 U / g.

[0145] Step 7: Filter the soy whey. Filter the fermented soy yogurt twice through a 200-mesh filter cloth to remove the soy whey.

[0146] Step 8: Preparation of Food-Medicine Homologosa Ingredients. Mix wild rice, yam, polygonatum, and kudzu root in a ratio of 0.5:0.9:0.3:0.3, then grind them using an ultrafine grinder for 15 minutes. Pass the mixture through a 200-mesh sieve and set aside. Dissolve the ingredients in a 1:10 mixture, boil at 100℃ for 20 minutes, and then cool before use.

[0147] Step 9: Low-temperature melting, shaping, and refrigeration. Slowly dissolve and mix the filtered soy yogurt with 0.15 parts by weight of wild rice, 0.27 parts by weight of yam, 0.09 parts by weight of polygonatum, 0.09 parts by weight of kudzu root, and 4 parts by weight of gelatin sheets at 50°C. Pour the mixture into a mold, shape it, and refrigerate it at 4°C for 12 hours to obtain soy plant-based cheese sticks.

[0148] Comparative Example 2: A method for preparing a soybean-based cheese stick

[0149] A soybean-based cheese stick, prepared by weight from raw materials comprising the following components:

[0150] 100 parts by weight of soybean milk, 6 parts by weight of glucose, 1.1 parts by weight of leucine, 1.6 parts by weight of Streptococcus thermophilus, 0.4 parts by weight of Lactobacillus bulgaricus, 0.04 parts by weight of Lactobacillus plantarum, 1.1 parts by weight of Lactobacillus paracasei, 0.15 parts by weight of transglutaminase, 0.8 parts by weight of inulin, 4.2 parts by weight of white sugar, 0.15 parts by weight of wild rice, 0.27 parts by weight of yam, 0.09 parts by weight of Polygonatum sibiricum, 0.09 parts by weight of kudzu root, and 4 parts by weight of gelatin sheets.

[0151] The preparation method includes the following steps:

[0152] Step 1: Soybean pretreatment. After washing and removing impurities, soak the soybeans in water at a ratio of 1:8 for 12 hours to allow them to fully swell. Then boil the soybeans at 100℃ for 20 minutes, remove them, and cool them for later use.

[0153] Step 2: Preparation of soy milk. Cooked soybeans are mixed with water at a ratio of 1:4. The mixture is first coarsely ground in a high-speed blender for 3 minutes, and then wet ground in a colloid mill for 8 minutes. The mill spacing of the colloid mill is adjusted to 10 μm, and the mill speed is 2800 r / min. The mixture is then filtered twice through a 120-mesh filter cloth to obtain soy milk.

[0154] The soy milk contains 1.68% fat and 1.86% protein.

[0155] Step 3: Amino acid reducing sugar preparation. Pour the soybean milk into a fermentation bottle, add 6 parts by weight of glucose and 1.1 parts by weight of leucine, stir thoroughly to dissolve, and then seal.

[0156] Step 4: High-pressure homogenization. The prepared soy milk is homogenized under high pressure at 30 MPa and 40°C, for a total of 3 times.

[0157] Step 5: Sterilization. Add 0.8 parts by weight of inulin and 4.2 parts by weight of white sugar to the homogenized sample, stir well, and then sterilize in a 90°C water bath for 8 minutes.

[0158] Step 6: Co-fermentation of bacteria and enzymes. Cool the sterilized sample to 25°C, inoculate with 1.6 parts by weight of Streptococcus thermophilus, 0.4 parts by weight of Lactobacillus bulgaricus, 0.04 parts by weight of Lactobacillus plantarum, 1.1 parts by weight of Lactobacillus paracasei, and 0.15 parts by weight of transglutaminase, and mix thoroughly. Place the inoculated sample in a 37°C incubator for 12 hours of fermentation. After fermentation, place it in a 4°C refrigerator for 12 hours of post-fermentation.

[0159] The bacterial count of the thermophilic streptococcus was 1 × 10⁻⁶. 9 CFU / mL, the bacterial activity of Lactobacillus bulgaricus is 1×10⁻⁶. 9 CFU / mL, the bacterial activity of Lactobacillus plantarum is 1×10⁻⁶. 9 CFU / mL, Lactobacillus paracasei viability was 1×10⁻⁶. 9 CFU / mL.

[0160] The preservation number of the Lactobacillus plantarum is CCTCC AB 206133.

[0161] The enzyme activity of the glutamine transaminase is 200,000 U / g.

[0162] Step 7: Filter the soy whey. Filter the fermented soy yogurt twice through a 200-mesh filter cloth to remove the soy whey.

[0163] Step 8: Preparation of Food-Medicine Homologosa Ingredients. Mix wild rice, yam, polygonatum, and kudzu root in a ratio of 0.5:0.9:0.3:0.3, then grind them using an ultrafine grinder for 15 minutes. Pass the mixture through a 200-mesh sieve and set aside. Dissolve the ingredients in a 1:10 mixture, boil at 100℃ for 20 minutes, and then cool before use.

[0164] Step 9: Low-temperature melting, shaping, and refrigeration. Slowly dissolve and mix the filtered soy yogurt with 0.15 parts by weight of wild rice, 0.27 parts by weight of yam, 0.09 parts by weight of polygonatum, 0.09 parts by weight of kudzu root, and 4 parts by weight of gelatin sheets at 50°C. Pour the mixture into a mold, shape it, and refrigerate it at 4°C for 12 hours to obtain soy plant-based cheese sticks.

[0165] Comparative Example 3: A method for preparing a Maillard-flavored soybean plant-based cheese stick

[0166] A soybean-based cheese stick, prepared by weight from raw materials comprising the following components:

[0167] 100 parts by weight of soybean milk, 6 parts by weight of glucose, 1.1 parts by weight of leucine, 1.6 parts by weight of Streptococcus thermophilus, 0.4 parts by weight of Lactobacillus bulgaricus, 1.1 parts by weight of Lactobacillus paracasei, 0.15 parts by weight of transglutaminase, 0.8 parts by weight of inulin, 4.2 parts by weight of white sugar, 0.15 parts by weight of wild rice, 0.27 parts by weight of yam, 0.09 parts by weight of Polygonatum sibiricum, 0.09 parts by weight of kudzu root, and 4 parts by weight of gelatin sheets.

[0168] The preparation method includes the following steps:

[0169] Step 1: Soybean pretreatment. After washing and removing impurities, soak the soybeans in water at a ratio of 1:8 for 12 hours to allow them to fully swell. Then boil the soybeans at 100℃ for 20 minutes, remove them, and cool them for later use.

[0170] Step 2: Preparation of soy milk. Cooked soybeans are mixed with water at a ratio of 1:4. The mixture is first coarsely ground in a high-speed blender for 3 minutes, and then wet ground in a colloid mill for 8 minutes. The mill spacing of the colloid mill is adjusted to 10 μm, and the mill speed is 2800 r / min. The mixture is then filtered twice through a 120-mesh filter cloth to obtain soy milk.

[0171] The soy milk contains 1.68% fat and 1.86% protein.

[0172] Step 3: Amino acid reducing sugar preparation. Pour the soybean milk into a fermentation bottle, add 6 parts by weight of glucose and 1.1 parts by weight of leucine, stir thoroughly to dissolve, and then seal.

[0173] Step 4: Maillard browning reaction. Place the canned sample in a constant temperature water bath at 90°C and heat for 2 hours to carry out the Maillard browning reaction.

[0174] Step 5: High-pressure homogenization. The Maillard browned soybean milk is homogenized under high pressure at 30 MPa and 40°C for 3 times.

[0175] Step 6: Sterilization. Add 0.8 parts by weight of inulin and 4.2 parts by weight of white sugar to the homogenized sample, stir well, and then sterilize in a 90°C water bath for 8 minutes.

[0176] Step 7: Co-fermentation of bacteria and enzymes. Cool the sterilized sample to 25°C, inoculate with 1.6 parts by weight of Streptococcus thermophilus, 0.4 parts by weight of Lactobacillus bulgaricus, 1.1 parts by weight of Lactobacillus paracasei, and 0.15 parts by weight of transglutaminase, and mix thoroughly. Place the inoculated sample in a 37°C incubator for 12 hours of fermentation. After fermentation, place it in a 4°C refrigerator for 12 hours of post-fermentation.

[0177] The bacterial count of the thermophilic streptococcus was 1 × 10⁻⁶.9 CFU / mL, the bacterial activity of Lactobacillus bulgaricus is 1×10⁻⁶. 9 CFU / mL, Lactobacillus paracasei viability was 1×10⁻⁶. 9 CFU / mL.

[0178] The enzyme activity of the glutamine transaminase is 200,000 U / g.

[0179] Step 8: Filter the soy whey. Filter the fermented soy yogurt twice through a 200-mesh filter cloth to remove the soy whey.

[0180] Step 9: Preparation of Food-Medicine Homologosa Ingredients. Mix wild rice, yam, polygonatum, and kudzu root in a ratio of 0.5:0.9:0.3:0.3, then grind them using an ultrafine grinder for 15 minutes. Pass the mixture through a 200-mesh sieve and set aside. Dissolve the ingredients in a 1:10 mixture, boil at 100℃ for 20 minutes, and then cool before use.

[0181] Step 10: Low-temperature melting, shaping, and refrigeration. Slowly dissolve and mix the filtered soy yogurt with 0.15 parts by weight of wild rice, 0.27 parts by weight of yam, 0.09 parts by weight of polygonatum, 0.09 parts by weight of kudzu root, and 4 parts by weight of gelatin sheets at 50°C. Pour the mixture into a mold, shape it, and refrigerate it at 4°C for 12 hours to obtain Maillard-style soy plant-based cheese sticks.

[0182] Example 2: A method for preparing a caramel-flavored soybean-based cheese stick

[0183] A caramel-flavored soy-based vegetable cheese stick, prepared by weight from raw materials comprising the following components:

[0184] 100 parts by weight of soybean milk, 6 parts by weight of glucose, 1.1 parts by weight of glycine, 1.6 parts by weight of Streptococcus thermophilus, 0.4 parts by weight of Lactobacillus bulgaricus, 0.04 parts by weight of Lactobacillus plantarum, 1.1 parts by weight of Lactobacillus paracasei, 0.15 parts by weight of transglutaminase, 0.8 parts by weight of inulin, 4.2 parts by weight of white sugar, 0.15 parts by weight of wild rice, 0.27 parts by weight of yam, 0.09 parts by weight of Polygonatum sibiricum, 0.09 parts by weight of kudzu root, and 4 parts by weight of gelatin sheets.

[0185] The preparation method includes the following steps:

[0186] Step 1: Soybean pretreatment. After washing and removing impurities, soak the soybeans in water at a ratio of 1:8 for 12 hours to allow them to fully swell. Then boil the soybeans at 100℃ for 20 minutes, remove them, and cool them for later use.

[0187] Step 2: Preparation of soy milk. Cooked soybeans are mixed with water at a ratio of 1:4. The mixture is first coarsely ground in a high-speed blender for 3 minutes, and then wet ground in a colloid mill for 8 minutes. The mill spacing of the colloid mill is adjusted to 10 μm, and the mill speed is 2800 r / min. The mixture is then filtered twice through a 120-mesh filter cloth to obtain soy milk.

[0188] The soy milk contains 1.68% fat and 1.86% protein.

[0189] Step 3: Preparation of amino acid reducing sugars. Transfer the soybean milk into a fermentation bottle, add 6 parts by weight of glucose and 1.1 parts by weight of glycine, stir thoroughly to dissolve, and then seal.

[0190] Step 4: Maillard browning reaction. Place the canned sample in a constant temperature water bath at 90°C and heat for 2 hours to carry out the Maillard browning reaction.

[0191] Step 5: High-pressure homogenization. The Maillard browned soybean milk is homogenized under high pressure at 30 MPa and 40°C for 3 times.

[0192] Step 6: Sterilization. Add 0.8 parts by weight of inulin and 4.2 parts by weight of white sugar to the homogenized sample, stir well, and then sterilize in a 90°C water bath for 8 minutes.

[0193] Step 7: Co-fermentation of bacteria and enzymes. Cool the sterilized sample to 25°C, inoculate with 1.6 parts by weight of Streptococcus thermophilus, 0.4 parts by weight of Lactobacillus bulgaricus, 0.04 parts by weight of Lactobacillus plantarum, 1.1 parts by weight of Lactobacillus paracasei, and 0.15 parts by weight of transglutaminase, and mix thoroughly. Place the inoculated sample in a 37°C incubator for 12 hours of fermentation. After fermentation, place it in a 4°C refrigerator for 12 hours of post-fermentation.

[0194] The bacterial count of the thermophilic streptococcus was 1 × 10⁻⁶. 9 CFU / mL, the bacterial activity of Lactobacillus bulgaricus is 1×10⁻⁶. 9 CFU / mL, the bacterial activity of Lactobacillus plantarum is 1×10⁻⁶. 9 CFU / mL, Lactobacillus paracasei viability was 1×10⁻⁶. 9 CFU / mL.

[0195] The preservation number of the Lactobacillus plantarum is CCTCC AB 206133.

[0196] The enzyme activity of the glutamine transaminase is 200,000 U / g.

[0197] Step 8: Filter the soy whey. Filter the fermented soy yogurt twice through a 200-mesh filter cloth to remove the soy whey.

[0198] Step 9: Preparation of Food-Medicine Homologosa Ingredients. Mix wild rice, yam, polygonatum, and kudzu root in a ratio of 0.5:0.9:0.3:0.3, then grind them using an ultrafine grinder for 15 minutes. Pass the mixture through a 200-mesh sieve and set aside. Dissolve the ingredients in a 1:10 mixture, boil at 100℃ for 20 minutes, and then cool before use.

[0199] Step 10: Low-temperature melting, shaping, and refrigeration. Slowly dissolve and mix the filtered soy yogurt with 0.15 parts by weight of wild rice, 0.27 parts by weight of yam, 0.09 parts by weight of polygonatum, 0.09 parts by weight of kudzu root, and 4 parts by weight of gelatin sheets at 50°C. Pour the mixture into a mold, shape it, and refrigerate it at 4°C for 12 hours to obtain caramel-flavored soy plant-based cheese sticks.

[0200] like Figure 11 As shown, the caramel-flavored soybean plant-based cheese sticks prepared in this embodiment have a uniform, glossy, and harmonious brown color; a delicate, elastic, and chewy texture; a smooth, fine, and resilient consistency; no air pockets or particles; no damage; no beany smell; a fermented soy milk aroma; and a rich and harmonious Maillard caramel flavor.

[0201] Example 3: A method for preparing a chocolate-flavored soy-based vegetable cheese stick

[0202] A chocolate-flavored soy-based vegetable cheese stick, made from ingredients comprising the following components by weight:

[0203] 100 parts by weight of soybean milk, 6 parts by weight of glucose, 1.1 parts by weight of arginine, 1.6 parts by weight of Streptococcus thermophilus, 0.4 parts by weight of Lactobacillus bulgaricus, 0.04 parts by weight of Lactobacillus plantarum, 1.1 parts by weight of Lactobacillus paracasei, 0.15 parts by weight of transglutaminase, 0.8 parts by weight of inulin, 4.2 parts by weight of white sugar, 0.15 parts by weight of wild rice, 0.27 parts by weight of yam, 0.09 parts by weight of Polygonatum sibiricum, 0.09 parts by weight of kudzu root, and 4 parts by weight of gelatin sheets.

[0204] The preparation method includes the following steps:

[0205] Step 1: Soybean pretreatment. After washing and removing impurities, soak the soybeans in water at a ratio of 1:8 for 12 hours to allow them to fully swell. Then boil the soybeans at 100℃ for 20 minutes, remove them, and cool them for later use.

[0206] Step 2: Preparation of soy milk. Cooked soybeans are mixed with water at a ratio of 1:4. The mixture is first coarsely ground in a high-speed blender for 3 minutes, and then wet ground in a colloid mill for 8 minutes. The mill spacing of the colloid mill is adjusted to 10 μm, and the mill speed is 2800 r / min. The mixture is then filtered twice through a 120-mesh filter cloth to obtain soy milk.

[0207] The soy milk contains 1.68% fat and 1.86% protein.

[0208] Step 3: Preparation of amino acid reducing sugars. Pour the soybean milk into a fermentation bottle, add 6 parts by weight of glucose and 1.1 parts by weight of arginine, stir thoroughly to dissolve, and then seal.

[0209] Step 4: Maillard browning reaction. Place the canned sample in a constant temperature water bath at 90°C and heat for 2 hours to carry out the Maillard browning reaction.

[0210] Step 5: High-pressure homogenization. The Maillard browned soybean milk is homogenized under high pressure at 30 MPa and 40°C for 3 times.

[0211] Step 6: Sterilization. Add 0.8 parts by weight of inulin and 4.2 parts by weight of white sugar to the homogenized sample, stir well, and then sterilize in a 90°C water bath for 8 minutes.

[0212] Step 7: Co-fermentation of bacteria and enzymes. Cool the sterilized sample to 25°C, inoculate with 1.6 parts by weight of Streptococcus thermophilus, 0.4 parts by weight of Lactobacillus bulgaricus, 0.04 parts by weight of Lactobacillus plantarum, 1.1 parts by weight of Lactobacillus paracasei, and 0.15 parts by weight of transglutaminase, and mix thoroughly. Place the inoculated sample in a 37°C incubator for 12 hours of fermentation. After fermentation, place it in a 4°C refrigerator for 12 hours of post-fermentation.

[0213] The bacterial count of the thermophilic streptococcus was 1 × 10⁻⁶. 9 CFU / mL, the bacterial activity of Lactobacillus bulgaricus is 1×10⁻⁶. 9 CFU / mL, the bacterial activity of Lactobacillus plantarum is 1×10⁻⁶. 9 CFU / mL, Lactobacillus paracasei viability was 1×10⁻⁶. 9 CFU / mL.

[0214] The preservation number of the Lactobacillus plantarum is CCTCC AB 206133.

[0215] The enzyme activity of the glutamine transaminase is 200,000 U / g.

[0216] Step 8: Filter the soy whey. Filter the fermented soy yogurt twice through a 200-mesh filter cloth to remove the soy whey.

[0217] Step 9: Preparation of Food-Medicine Homologosa Ingredients. Mix wild rice, yam, polygonatum, and kudzu root in a ratio of 0.5:0.9:0.3:0.3, then grind them using an ultrafine grinder for 15 minutes. Pass the mixture through a 200-mesh sieve and set aside. Dissolve the ingredients in a 1:10 mixture, boil at 100℃ for 20 minutes, and then cool before use.

[0218] Step 10: Low-temperature melting, shaping, and refrigeration. Slowly melt and mix the filtered soy yogurt with 0.15 parts by weight of wild rice, 0.27 parts by weight of yam, 0.09 parts by weight of polygonatum, 0.09 parts by weight of kudzu root, and 4 parts by weight of gelatin sheets at 50°C. Pour the mixture into a mold, shape it, and refrigerate it at 4°C for 12 hours to obtain chocolate-flavored soy plant-based cheese sticks.

[0219] like Figure 12 As shown, the chocolate-flavored soy plant-based cheese sticks prepared in this embodiment have a uniform, glossy, and harmonious brown color; a delicate, elastic, and chewy texture; a smooth, fine, and resilient consistency; no air pockets or particles; no damage; no beany smell; a fermented soy milk aroma; and a rich and harmonious Maillard chocolate flavor.

[0220] Example 4: A method for preparing a coffee-flavored soybean plant-based cheese stick

[0221] A coffee-flavored soy-based vegetable cheese stick, made from raw materials comprising the following components in parts by weight:

[0222] 100 parts by weight of soybean milk, 6 parts by weight of glucose, 1.1 parts by weight of lysine, 1.6 parts by weight of Streptococcus thermophilus, 0.4 parts by weight of Lactobacillus bulgaricus, 0.04 parts by weight of Lactobacillus plantarum, 1.1 parts by weight of Lactobacillus paracasei, 0.15 parts by weight of transglutaminase, 0.8 parts by weight of inulin, 4.2 parts by weight of white sugar, 0.15 parts by weight of wild rice, 0.27 parts by weight of yam, 0.09 parts by weight of Polygonatum sibiricum, 0.09 parts by weight of kudzu root, and 4 parts by weight of gelatin sheets.

[0223] The preparation method includes the following steps:

[0224] Step 1: Soybean pretreatment. After washing and removing impurities, soak the soybeans in water at a ratio of 1:8 for 12 hours to allow them to fully swell. Then boil the soybeans at 100℃ for 20 minutes, remove them, and cool them for later use.

[0225] Step 2: Preparation of soy milk. Cooked soybeans are mixed with water at a ratio of 1:4. The mixture is first coarsely ground in a high-speed blender for 3 minutes, and then wet ground in a colloid mill for 8 minutes. The mill spacing of the colloid mill is adjusted to 10 μm, and the mill speed is 2800 r / min. The mixture is then filtered twice through a 120-mesh filter cloth to obtain soy milk.

[0226] The soy milk contains 1.68% fat and 1.86% protein.

[0227] Step 3: Amino acid reducing sugar preparation. Pour the soybean milk into a fermentation bottle, add 6 parts by weight of glucose and 1.1 parts by weight of lysine, stir thoroughly to dissolve, and then seal.

[0228] Step 4: Maillard browning reaction. Place the canned sample in a constant temperature water bath at 90°C and heat for 2 hours to carry out the Maillard browning reaction.

[0229] Step 5: High-pressure homogenization. The Maillard browned soybean milk is homogenized under high pressure at 30 MPa and 40°C for 3 times.

[0230] Step 6: Sterilization. Add 0.8 parts by weight of inulin and 4.2 parts by weight of white sugar to the homogenized sample, stir well, and then sterilize in a 90°C water bath for 8 minutes.

[0231] Step 7: Co-fermentation of bacteria and enzymes. Cool the sterilized sample to 25°C, inoculate with 1.6 parts by weight of Streptococcus thermophilus, 0.4 parts by weight of Lactobacillus bulgaricus, 0.04 parts by weight of Lactobacillus plantarum, 1.1 parts by weight of Lactobacillus paracasei, and 0.15 parts by weight of transglutaminase, and mix thoroughly. Place the inoculated sample in a 37°C incubator for 12 hours of fermentation. After fermentation, place it in a 4°C refrigerator for 12 hours of post-fermentation.

[0232] The bacterial count of the thermophilic streptococcus was 1 × 10⁻⁶. 9 CFU / mL, the bacterial activity of Lactobacillus bulgaricus is 1×10⁻⁶. 9 CFU / mL, the bacterial activity of Lactobacillus plantarum is 1×10⁻⁶. 9 CFU / mL, Lactobacillus paracasei viability was 1×10⁻⁶. 9 CFU / mL.

[0233] The preservation number of the Lactobacillus plantarum is CCTCC AB 206133.

[0234] The enzyme activity of the glutamine transaminase is 200,000 U / g.

[0235] Step 8: Filter the soy whey. Filter the fermented soy yogurt twice through a 200-mesh filter cloth to remove the soy whey.

[0236] Step 9: Preparation of Food-Medicine Homologosa Ingredients. Mix wild rice, yam, polygonatum, and kudzu root in a ratio of 0.5:0.9:0.3:0.3, then grind them using an ultrafine grinder for 15 minutes. Pass the mixture through a 200-mesh sieve and set aside. Dissolve the ingredients in a 1:10 mixture, boil at 100℃ for 20 minutes, and then cool before use.

[0237] Step 10: Low-temperature melting, shaping, and refrigeration. Slowly dissolve and mix the filtered soy yogurt with 0.15 parts by weight of wild rice, 0.27 parts by weight of yam, 0.09 parts by weight of polygonatum, 0.09 parts by weight of kudzu root, and 4 parts by weight of gelatin sheets at 50°C. Pour the mixture into a mold, shape it, and refrigerate it at 4°C for 12 hours to obtain coffee-flavored soy plant-based cheese sticks.

[0238] like Figure 13 As shown, the coffee-flavored soybean plant-based cheese sticks prepared in this embodiment have a uniform and glossy color, a deep brown hue, and a certain degree of harmony; a delicate, elastic, and chewy texture; a smooth, fine, and resilient consistency, free of air pockets and particles, and without damage; no beany smell, but a fermented soy milk aroma, and a rich and harmonious Maillard coffee flavor.

[0239] Example 5: A method for preparing a cream-flavored soybean-based cheese stick

[0240] A creamy soy-based vegetable cheese stick, prepared by weight from raw materials comprising the following components:

[0241] 100 parts by weight of soybean milk, 6 parts by weight of glucose, 1.1 parts by weight of glutamic acid, 1.6 parts by weight of Streptococcus thermophilus, 0.4 parts by weight of Lactobacillus bulgaricus, 0.04 parts by weight of Lactobacillus plantarum, 1.1 parts by weight of Lactobacillus paracasei, 0.15 parts by weight of transglutaminase, 0.8 parts by weight of inulin, 4.2 parts by weight of white sugar, 0.15 parts by weight of wild rice, 0.27 parts by weight of yam, 0.09 parts by weight of Polygonatum sibiricum, 0.09 parts by weight of kudzu root, and 4 parts by weight of gelatin sheets.

[0242] The preparation method includes the following steps:

[0243] Step 1: Soybean pretreatment. After washing and removing impurities, soak the soybeans in water at a ratio of 1:8 for 12 hours to allow them to fully swell. Then boil the soybeans at 100℃ for 20 minutes, remove them, and cool them for later use.

[0244] Step 2: Preparation of soy milk. Cooked soybeans are mixed with water at a ratio of 1:4. The mixture is first coarsely ground in a high-speed blender for 3 minutes, and then wet ground in a colloid mill for 8 minutes. The mill spacing of the colloid mill is adjusted to 10 μm, and the mill speed is 2800 r / min. The mixture is then filtered twice through a 120-mesh filter cloth to obtain soy milk.

[0245] The soy milk contains 1.68% fat and 1.86% protein.

[0246] Step 3: Preparation of amino acid reducing sugars. Pour the soybean milk into a fermentation bottle, add 6 parts by weight of glucose and 1.1 parts by weight of glutamic acid, stir thoroughly to dissolve, and then seal.

[0247] Step 4: Maillard browning reaction. Place the canned sample in a constant temperature water bath at 90°C and heat for 2 hours to carry out the Maillard browning reaction.

[0248] Step 5: High-pressure homogenization. The Maillard browned soybean milk is homogenized under high pressure at 30 MPa and 40°C for 3 times.

[0249] Step 6: Sterilization. Add 0.8 parts by weight of inulin and 4.2 parts by weight of white sugar to the homogenized sample, stir well, and then sterilize in a 90°C water bath for 8 minutes.

[0250] Step 7: Co-fermentation of bacteria and enzymes. Cool the sterilized sample to 25°C, inoculate with 1.6 parts by weight of Streptococcus thermophilus, 0.4 parts by weight of Lactobacillus bulgaricus, 0.04 parts by weight of Lactobacillus plantarum, 1.1 parts by weight of Lactobacillus paracasei, and 0.15 parts by weight of transglutaminase, and mix thoroughly. Place the inoculated sample in a 37°C incubator for 12 hours of fermentation. After fermentation, place it in a 4°C refrigerator for 12 hours of post-fermentation.

[0251] The bacterial count of the thermophilic streptococcus was 1 × 10⁻⁶. 9 CFU / mL, the bacterial activity of Lactobacillus bulgaricus is 1×10⁻⁶. 9 CFU / mL, the bacterial activity of Lactobacillus plantarum is 1×10⁻⁶. 9 CFU / mL, Lactobacillus paracasei viability was 1×10⁻⁶. 9 CFU / mL.

[0252] The preservation number of the Lactobacillus plantarum is CCTCC AB 206133.

[0253] The enzyme activity of the glutamine transaminase is 200,000 U / g.

[0254] Step 8: Filter the soy whey. Filter the fermented soy yogurt twice through a 200-mesh filter cloth to remove the soy whey.

[0255] Step 9: Preparation of Food-Medicine Homologosa Ingredients. Mix wild rice, yam, polygonatum, and kudzu root in a ratio of 0.5:0.9:0.3:0.3, then grind them using an ultrafine grinder for 15 minutes. Pass the mixture through a 200-mesh sieve and set aside. Dissolve the ingredients in a 1:10 mixture, boil at 100℃ for 20 minutes, and then cool before use.

[0256] Step 10: Low-temperature melting, shaping, and refrigeration. Slowly dissolve and mix the filtered soy yogurt with 0.15 parts by weight of wild rice, 0.27 parts by weight of yam, 0.09 parts by weight of polygonatum, 0.09 parts by weight of kudzu root, and 4 parts by weight of gelatin sheets at 50°C. Pour the mixture into a mold, shape it, and refrigerate it at 4°C for 12 hours to obtain coffee-flavored soy plant-based cheese sticks.

[0257] like Figure 14 As shown, the coffee-flavored soybean plant-based cheese sticks prepared in this embodiment have a uniform, glossy, and harmonious brown color; a delicate, elastic, and chewy texture; a smooth, fine, and resilient consistency; no air pockets or particles; no damage; no beany smell; a fermented soy milk aroma; and a rich and harmonious Maillard coffee flavor.

[0258] Example 6: A method for preparing a violet-flavored soybean plant-based cheese stick

[0259] A violet-flavored soy-based vegetable cheese stick, prepared by weight from raw materials comprising the following components:

[0260] 100 parts by weight of soybean milk, 6 parts by weight of glucose, 1.1 parts by weight of phenylalanine, 1.6 parts by weight of Streptococcus thermophilus, 0.4 parts by weight of Lactobacillus bulgaricus, 0.04 parts by weight of Lactobacillus plantarum, 1.1 parts by weight of Lactobacillus paracasei, 0.15 parts by weight of transglutaminase, 0.8 parts by weight of inulin, 4.2 parts by weight of white sugar, 0.15 parts by weight of wild rice, 0.27 parts by weight of yam, 0.09 parts by weight of Polygonatum sibiricum, 0.09 parts by weight of kudzu root, and 4 parts by weight of gelatin sheets.

[0261] The preparation method includes the following steps:

[0262] Step 1: Soybean pretreatment. After washing and removing impurities, soak the soybeans in water at a ratio of 1:8 for 12 hours to allow them to fully swell. Then boil the soybeans at 100℃ for 20 minutes, remove them, and cool them for later use.

[0263] Step 2: Preparation of soy milk. Cooked soybeans are mixed with water at a ratio of 1:4. The mixture is first coarsely ground in a high-speed blender for 3 minutes, and then wet ground in a colloid mill for 8 minutes. The mill spacing of the colloid mill is adjusted to 10 μm, and the mill speed is 2800 r / min. The mixture is then filtered twice through a 120-mesh filter cloth to obtain soy milk.

[0264] The soy milk contains 1.68% fat and 1.86% protein.

[0265] Step 3: Preparation of amino acid reducing sugars. Pour the soybean milk into a fermentation bottle, add 6 parts by weight of glucose and 1.1 parts by weight of phenylalanine, stir thoroughly to dissolve, and then seal.

[0266] Step 4: Maillard browning reaction. Place the canned sample in a constant temperature water bath at 90°C and heat for 2 hours to carry out the Maillard browning reaction.

[0267] Step 5: High-pressure homogenization. The Maillard browned soybean milk is homogenized under high pressure at 30 MPa and 40°C for 3 times.

[0268] Step 6: Sterilization. Add 0.8 parts by weight of inulin and 4.2 parts by weight of white sugar to the homogenized sample, stir well, and then sterilize in a 90°C water bath for 8 minutes.

[0269] Step 7: Co-fermentation of bacteria and enzymes. Cool the sterilized sample to 25°C, inoculate with 1.6 parts by weight of Streptococcus thermophilus, 0.4 parts by weight of Lactobacillus bulgaricus, 0.04 parts by weight of Lactobacillus plantarum, 1.1 parts by weight of Lactobacillus paracasei, and 0.15 parts by weight of transglutaminase, and mix thoroughly. Place the inoculated sample in a 37°C incubator for 12 hours of fermentation. After fermentation, place it in a 4°C refrigerator for 12 hours of post-fermentation.

[0270] The bacterial count of the thermophilic streptococcus was 1×10⁻⁶. 9 CFU / mL, the bacterial activity of Lactobacillus bulgaricus is 1×10⁻⁶. 9 CFU / mL, the bacterial activity of Lactobacillus plantarum is 1×10⁻⁶. 9 CFU / mL, Lactobacillus paracasei viability was 1×10⁻⁶. 9 CFU / mL.

[0271] The preservation number of the Lactobacillus plantarum is CCTCC AB 206133.

[0272] The enzyme activity of the transglutaminase is 200,000 U / g.

[0273] Step 8: Filter the soy whey. Filter the fermented soy yogurt twice through a 200-mesh filter cloth to remove the soy whey.

[0274] Step 9: Preparation of Food-Medicine Homologosa Ingredients. Mix wild rice, yam, polygonatum, and kudzu root in a ratio of 0.5:0.9:0.3:0.3, then grind them using an ultrafine grinder for 15 minutes. Pass the mixture through a 200-mesh sieve and set aside. Dissolve the ingredients in a 1:10 mixture, boil at 100℃ for 20 minutes, and then cool before use.

[0275] Step 10: Low-temperature melting, shaping, and refrigeration. Slowly dissolve and mix the filtered soy yogurt with 0.15 parts by weight of wild rice, 0.27 parts by weight of yam, 0.09 parts by weight of polygonatum, 0.09 parts by weight of kudzu root, and 4 parts by weight of gelatin sheets at 50°C. Pour the mixture into a mold, shape it, and refrigerate it at 4°C for 12 hours to obtain violet-flavored soy plant-based cheese sticks.

[0276] like Figure 15 As shown, the violet-flavored soybean plant-based cheese sticks prepared in this embodiment have a uniform, glossy, and harmonious brown color; a delicate, elastic, and chewy texture; a smooth, fine, and resilient consistency; no air pockets or particles; no damage; no beany smell; a fermented soy milk aroma; and a rich and harmonious Maillard violet flavor.

[0277] Table 5. Color of soybean plant-based cheese bars in different comparative examples and embodiments.

[0278]

[0279] Different lowercase superscript letters in the same column of numbers indicate significant differences (p<0.05).

[0280] As shown in Table 5, the beneficial effects of Examples 2-6 compared to Comparative Examples 1-3 are as follows:

[0281] Comparative Examples 1 and 2, which did not undergo Maillard browning, showed significantly higher L* values ​​(p<0.05) and significantly lower ΔE values ​​(p<0.05) than Examples 2-6, indicating that the Maillard reaction is beneficial for soybean-based cheese sticks to produce a suitable brown color and enhance the sensory quality of the product. In Example 4, lysine was used, resulting in the lowest L* value, the highest ΔE value, and a significantly higher degree of browning (p<0.05) than the other comparative examples and examples. This is because lysine, as a basic amino acid, can significantly exacerbate the Maillard reaction, producing more brown products and flavor compounds.

[0282] Table 6. Texture of Soybean Plant-Based Cheese Sticks from Different Comparative Examples and Examples

[0283]

[0284] Different lowercase superscript letters in the same column of numbers indicate significant differences (p<0.05).

[0285] As shown in Table 6, the beneficial effects of Examples 2-6 compared to Comparative Examples 1-3 are as follows:

[0286] Comparative Example 1 did not undergo Maillard browning reaction and did not contain *Lactobacillus plantarum*. Comparative Example 2 did not undergo Maillard browning reaction but contained *Lactobacillus plantarum*. Comparative Example 3 underwent Maillard browning reaction but did not contain *Lactobacillus plantarum*. Compared with Comparative Examples 1-3, the Maillard-flavored soybean plant-based cheese sticks of Examples 2-6 showed a significant (p<0.05) increase in hardness, elasticity, and chewiness. This indicates that the plant-based cheese sticks prepared by Maillard browning reaction in conjunction with *Lactobacillus plantarum* fermentation have more prominent textural properties. This may be because the Maillard reaction increases the strength of the protein gel network, and the melanoidins produced have a certain probiotic effect, promoting acid production by lactic acid bacteria such as *Lactobacillus plantarum* and increasing protein coagulation.

[0287] Table 7 Volatile Compounds of Soybean-Based Cheese Sticks

[0288]

[0289]

[0290]

[0291] As shown in Table 7, the beneficial effects of Examples 2-6 compared to Comparative Examples 1-3 are as follows:

[0292] The Maillard-flavored soybean plant-based cheese sticks of Examples 2-6 showed a significant decrease in beany flavor compounds and a significant increase in fermented milk flavor compounds. Example 2 produced a large number of caramel flavor compounds, including 2-methyl-furanone, 2-furan ethyl ketone, 5-methyl-furanaldehyde, 5-methyl-2-furancarbaldehyde, 2-acetylfuran, 2,5-dimethylpyrazine, 2-acetylpyrrole, and 1-ethylpyrrole-2-aldehyde; Example 3 produced a large number of chocolate flavor compounds, including 3-methylbutanal, methylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-6-methylpyrazine, and 2-ethyl-5-methylpyrazine; Example 4 produced a large number of furfural, 5-methylfurfural, and... Coffee-flavored compounds such as 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-methylbutanal, 1-hydroxy-2-butanone, and 2-hydroxy-3-pentanone were produced in Example 5; cream-flavored compounds such as 2-ethylfuran, 3-hydroxy-2-butanone, 2-methylbutanal, 3-methylbutanal, ethyl octanoate, γ-butyrolactone, and δ-caprolactone were produced in Example 6; violet-flavored compounds such as benzaldehyde, phenylacetaldehyde, benzyl alcohol, phenethyl alcohol, benzyl acetate, and 1-methyl-4-isopropylbenzene were produced in Example 6.

[0293] In summary, this invention develops a Maillard-flavored soybean plant-based cheese stick processed through steps including soybean pretreatment, soybean cooking and pulping, filtering soybean residue, amino acid reducing sugar blending, Maillard reaction regulation, high-pressure homogenization, synergistic fermentation with bacteria and enzymes, post-ripening, filtering soybean whey, blending with medicinal and edible ingredients, low-temperature melting, shaping, and refrigeration. The product exhibits a significantly reduced beany odor and possesses a unique Maillard flavor and color. Its texture and protein content are comparable to animal dairy products, while also offering advantages such as low calories, zero lactose, and zero cholesterol. This breakthrough helps to overcome the current situation of relatively limited flavor options in the domestic cheese stick market, adding a new category to the plant-based market and providing consumers with more choices.

[0294] Those skilled in the art will readily understand that the above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A Maillard-flavored soybean plant-based cheese stick, characterized in that: It does not contain any dairy components. The cheese sticks are made from the following components in parts by weight: 90-100 parts soy milk, 2-10 parts reducing sugar, 0.6-1.4 parts amino acids, 1.7-4.4 parts lactic acid bacteria mixed starter, 0.1-0.3 parts transglutaminase, 3-8 parts sweetener, 0.2-0.8 parts food-grade medicinal ingredients, and 1-6 parts gelatin sheets. The transglutaminase has an enzyme activity of 100,000-200,000 U / g, and the sweetener is composed of chrysanthemum... The powder and white granulated sugar are mixed in a ratio of 0.3–0.8:3.2–6.8; the reducing sugar is one of xylose, glucose, and fructose; the amino acid is one of glycine, arginine, lysine, glutamic acid, and phenylalanine; the lactic acid bacteria mixed starter is obtained by mixing Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, and Lactobacillus paracasei in a ratio of 2.0–2.6:0.2–0.8:0.02–0.1:0.6–1.2, and the activity of Streptococcus thermophilus is 1×10⁻⁶. 9 ~1×10 10 CFU / mL, the bacterial activity of Lactobacillus bulgaricus is 1×10⁻⁶. 9 ~1×10 10 CFU / mL, the bacterial activity of Lactobacillus plantarum is 1×10⁻⁶. 9 ~1×10 10 CFU / mL, Lactobacillus paracasei viability was 1×10⁻⁶. 9 ~1×10 10 The CFU / mL of the *Lactobacillus plantarum* has the preservation number CCTCC AB 206133; the soy milk contains 1.12%–2.36% fat and 1.78%–1.86% protein; the food-medicine homology ingredient is obtained by mixing wild rice, yam, polygonatum, and kudzu root in a ratio of 0.5–0.8:0.6–1.2:0.1–0.5:0.2–0.

6.

2. A method for preparing Maillard-flavored soybean plant-based cheese sticks as described in claim 1, characterized in that, Includes the following steps: Step 1: Soybean pretreatment: After washing and removing impurities, soak the soybeans in clean water at a ratio of 1:5 to 1:10 for 12 to 24 hours to allow them to fully swell. Then boil the soybeans at 100°C for 20 to 30 minutes, remove them, and cool them for later use. Step 2, Preparation of soybean milk: Cooked soybeans are mixed with water at a ratio of 1:4 to 1:

6. First, coarsely grind the mixture using a high-speed blender for 1 to 3 minutes, and then wet grind it using a colloid mill for 5 to 10 minutes. Adjust the spacing of the colloid mill to 5 to 20 μm and the speed of the colloid mill to 2800-3000 r / min. After filtering through a 120-mesh filter cloth 2 to 3 times, soybean milk is obtained. Step 3, preparation of amino acid reducing sugar: Put the soybean milk into a fermentation bottle, add 2-10 parts by weight of reducing sugar and 0.6-1.4 parts by weight of amino acids, stir thoroughly to dissolve, and then seal. Step 4, Maillard browning reaction: Place the canned sample into a constant temperature water bath, control the temperature at 75-100℃, and heat for 1-4 hours to carry out the Maillard browning reaction. Step 5, High-pressure homogenization: Cool the Maillard browned soybean milk and perform high-pressure homogenization at a pressure of 10-50 MPa and a temperature of 30-60°C, repeating the homogenization 2-4 times. Step 6, sterilization: Add 3-8 parts by weight of sweetener to the high-pressure homogenized sample, stir well, and then sterilize in a water bath at 85-95℃ for 5-8 minutes. Step 7, Co-fermentation of bacteria and enzymes: After sterilization, the sample is cooled to 25-30°C, and inoculated with 1.7-4.4 parts by weight of a mixed lactic acid bacteria starter culture and 0.1-0.3 parts by weight of transglutaminase, and stirred evenly; the inoculated sample is placed in a constant temperature incubator at 37-42°C and fermented for 10-18 hours. The fermented Maillard brown soybean yogurt is then placed in a refrigerator at 4-8°C for post-ripening for 12-24 hours; the mixed lactic acid bacteria starter culture is obtained by mixing Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, and Lactobacillus paracasei in a ratio of 2.0-2.6:0.2-0.8:0.02-0.1:0.6-1.2; the Lactobacillus plantarum has the preservation number CCTCC AB 206133; Step 8: Filter the soybean whey: Filter the Maillard brown soybean yogurt 2-3 times with a 200-mesh filter cloth to remove the soybean whey; Step 9: Preparation of Food and Medicinal Herbs: After removing impurities, the food and medicinal herbs are mixed in proportion, pulverized using an ultrafine pulverizer for 10-15 minutes, and then passed through a 200-mesh sieve for later use; after dissolving in a material-to-liquid ratio of 1:8 to 1:15, boiled at 100℃ for 20-30 minutes, and cooled for later use; the food and medicinal herbs are obtained by mixing wild rice, yam, polygonatum, and kudzu root in a ratio of 0.5-0.8:0.6-1.2:0.1-0.5:0.2-0.

6. Step 10: Low-temperature melting, shaping, and refrigeration: Slowly dissolve and mix the filtered Maillard brown soybean yogurt with 0.2-0.8 parts by weight of food-medicine homologous ingredients and 1-6 parts by weight of gelatin sheets at a low temperature of 45-55℃. Pour the mixture into a mold, shape it, and refrigerate it in a refrigerator at 4-8℃ for 10-24 hours to obtain Maillard-flavored soybean plant-based cheese sticks.

Images