Preparation of a Low Fat Oat Yogurt

Abstract

In order to prepare a kind of yogurt with a certain amount of oatmeal, a moderate taste and a certain reduction of fat, the milk and the oats bran powder are the main ingredients. Fermentation bacteria are used as a plant of the bacillus bacillus, which is a low-heat sweetener for xylidine and sweet malxylidine. The optimal formula for the test and response of the test was evaluated, and the optimal process formula for low fat oatmeal yogurt was the optimal process: the fermentation time was 6 h, the fermentation bacteria was 0.036%, the replacement proportion of the sweet chrysanthemum glycoside was 30%, and the amount of oatmeal gluten was added to 3%, and the fermentation temperature was 42˚C.