Abstract: [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.

Key words: sugar alcohol, solidified yogurt, sensory evaluation, texture