Optimization of lactose-free yogurt formula by response surface method
Using erythritol,stevia glycoside and simoside as sweeteners,lactose-free yogurt was prepared with lactose in yogurt hydrolyzed by lactase.Using sensory score as the evaluation index,the formula of lactose-free yogurt was optimized by single factor experiments and response surface methodology.Results showed that the optimal formula of the lactose-free yogurt parameters by response surface methodology was as follows:erythritol 6％,stevia glycoside 0.01％,simoside 0.005％,and lactase 0.09％.Under the condition,the sensory score of lactose-free yogurt fermented by the for-mula was 94,and all indicators met the requirements of relevant standards.
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