Brown yogurt is mainly made of milk and glucose,through heating to produce Maillard reaction,brown milk after inoculation and fermentation,to obtain brown yogurt products. In this study,sensory score and whey release rate were used as indexes,single factor experiment and orthogonal experiment were used to study and determine the technological parameters of brown yogurt. The results showed that the optimal formula and process of brown yogurt were 6% glucose, 95 ℃ browning temperature,5 h browning time,5% yogurt inoculation,0.2% pectin,6 h fermentation time and 42 ℃ fermentation temperature. The results showed that the sensory evaluation score of brown yogurt was 93,and the rate of whey separation was 5.3%.
DENG Kai, HE Xiangwei, LI Yuanye, CHEN Wenlu, LUAN Jinghua, LIU Yanyan
. Study on the Preparation Technology of Brown Setting Yogurt[J]. China Dairy, 2022
, 0(8)
: 70
-76
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DOI: 10.12377/1671-4393.22.08.16
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