[目的]以生牛乳为主要原料,不同糖醇为辅料,分别制作凝固型酸奶。[方法]糖醇包括：木糖醇、赤藓糖醇、麦芽糖醇、山梨糖醇、甘露糖醇、乳糖醇。以发酵时长、持水力、脱水收缩敏感性（STS）、感官评定、质构参数为评价指标,考察不同糖醇对凝固型酸奶品质的影响。[结果]乳糖醇样品发酵时长较长,其余样品发酵时长4.5~5.5 h;持水力和脱水收缩敏感性（STS）变化趋势呼应,甘露糖醇、山梨糖醇、木糖醇和赤藓糖醇样品排名靠前;木糖醇、山梨糖醇和赤藓糖醇样品感官评定总分排名前三,与质构参数方面呈现一致性,木糖醇、山梨糖醇和赤藓糖醇样品质构品质更好。[结论]糖醇可应用于凝固型酸奶,但产品组织状态和质构品质需加强。
[Objective] With fresh milk as the main raw material and different sugar alcohols as the auxiliary materials, solidified yogurt was made respectively. [Method] The sugar alcohols include xylitol, erythritol, maltitol, sorbitol, mannitol and lactitol. Taking fermentation time, water holding capacity, dehydration shrinkage sensitivity (STS), sensory evaluation and texture parameters as evaluation indexes, the effects of different sugar alcohols on the quality of solidified yogurt were investigated. [Result] The fermentation time of lactitol sample was longer, and the fermentation time of other samples was between 4.5~5.5 hours. The change trend of water holding capacity and dehydration shrinkage sensitivity (STS) echoed, and mannitol, sorbitol, xylitol and erythritol ranked high. The total sensory evaluation scores of xylitol, sorbitol and erythritol ranked in the top three, which was consistent with the texture parameters. The texture quality of xylitol, sorbitol and erythritol was better. [Conclusion] Sugar alcohols can be applied to solidified yogurt, but the tissue status and texture quality of the product need to be strengthened.
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