Abstract: [Objective] A low-fat and low-sugar health flavored yogurt was developed using skimmed milk powder,xylitol,and Xinyang Maojian tea as supplementary materials,and the product quality was tested. [Method] Using skim milk powder as the main raw material and partially replacing white sugar with xylitol,Xinyang Maojian tea was selected to improve its flavor.Through single factor and orthogonal experiments,sensory evaluation was used as the indicator to obtain the optimal production process for Xinyang Maojian tea low sugar konjac yogurt tea soup ratio,bacterial inoculation amount,xylitol ratio,and fermentation time. [Result] When the addition amount of tea soup is 15 mL/100 mL,the inoculation amount is 0.3% and the ratio of xylitol to white sugar is 1∶2,the optimal process formula is obtained by fermenting at 42 ℃ for 8 hours and adding 0.8% konjac powder for 24 hours.The yogurt has a delicate taste,sweet and sour taste,uniform organization,and a unique aroma of fermented milk and green tea fragrance. [Conclusion] Supplementary content: the yogurt produced by this formula has a protein content of 4.3%,fat content of 3.9%,acidity of 82 ^oT,and all indicators meet national standards. The taste is delicate,sweet and sour,and the tissue state is uniform.It has the unique aroma of fermented milk and green tea fragrance.

Key words: Xinyang Maojian tea, yogurt, low sugar and low fat, sensory evaluation