Effect of Adding Compound Sugar on the Quality of Solidified Yogurt

Erythritol, mogroside and stevioside were compounded and mixed in 49.5:1:1 to replace sucrose, and the ratio of compound sugar and sucrose under the same sweetness was 7.77:1. The differences of sensory characteristics and physical and chemical indexes between sucrose-free yoghurt with compound sugar and plain yoghurt with the same sweetness sucrose fermented at 43 ℃ were studied. The color, odour and taste of plain yogurt and sucrose-free yogurt were detected by electronic eye, electronic nose and electronic tongue, respectively. The acidity, hardness, viscosity and lactic acid bacteria were determined by phenolphthalein indicator, mass structure, rheometer and plate counting. The results indicated that the acidity range of sucrose-free yogurt with compound sugar and plain yogurt with the same sweetness sucrose ranged from 70.11°T to 72.18°T, and there was no significant difference between them (P>0.05). During the fermentation process, the acid production rate of sucrose-free yoghurt with compound sugar con