Research On Process And Technology Of The No-Sucrose Yoghurt

For the reason of exploring the process technology and quality change of no-sucroseyoghurt during fermentation and storage, the study had been done on the following aspects inorder to produce better no-sucrose yoghurt.1. No-sucrose yoghurt using different functional sweeteners—xylitol, maltitol andslevioside is produced. Through unitary factor test design, the best sweetener for no-sucroseyoghurt is the xylitol compared with the sucrose as the sweetener. The characters of theno-sucrose yoghurt using the xylitol (adding amount: 7%) as the sweetener are similar to thatof sucrose.2. No-sucrose yoghurt using xylitol as sweetener instead of the sucrose is produced. Itscharacters are close with the yoghurt using sugar as sweetener. The best technologicalparameters getting from orthogonal test design are as follows: the adding amount of thexylitol 7% (mass proportion), the amount of ferment starter 3% (volume proportion), andfermentation temperature 42～43℃for 2.5h.3. The quality change of No-sucrose yoghurt during fermentation and storage wasexamined to determine its shelf life. The results showed that the acidity and conductivity ofthe no-sucrose yoghurt increased with the extending fermentation and storage time but pHlowered. The number of lacillius, viscosity and other characters are the best in three days ofstorage. Its shelf life is nine days and it is best to drink in three days.