Brown yogurt with low content of 5-hydroxymethyl furfural and preparation method thereof
作者： Fang Fang , Xue Ruiqi , Zhou Jingwen , Xia Xiaole , Li Ran
DOI:
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摘要: The invention discloses a brown yogurt with low content of 5-hydroxymethyl furfural and preparation method thereof, belongs to the field dairy production technologies. According invention, skim milk powder sodium caseinate are subjected Maillard reaction lactobacillus fementation obtain yoghurt. yoghurt produced by is rich in protein, delicate taste, has strong flavor caramel flavor. Compared product contrast test, following advantages: can be reduced 85%, quality safety performance significantly improved; browning index basically same as existing process, unique guaranteed; acidity, lactobacilli count other indicators have met requirements national standard GB 19302-2010.
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