Design and Optimization of a Sugar-free Yogurt Block Process Recipe
Inulin and maltitol were added to the yogurt as sweeteners to replace traditional sucrose and KGM was added to improve the product texture properties better.In addition,inulin and konjac glucuron could also provide dietary fiber nutritional supplements to the product.Process optimization was carried out through response surface.The optimal process parameters were:maltodextrin addition amount 2%,maltitol addition amount 16%,KGM addition amount 0.2%,inulin addition amount 5%.The product produced by this formula were crispy and delicious in appearance,healthy and nutritious in function,and has good stability.It can further enrich the application and promotion of dairy products with the certain market value.
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