Process Optimization of Fragrant Pear Brown Yogurt

A fragrant pear brown yogurt with a burnt and pear aroma was prepared using fragrant pears, skimmed milk, and white granulated sugar as main raw materials, and a mixture of Streptococcus thermophilus and Lactobacillus bulgaricus as fermentation agent．Using acidity, viscosity, pH value, and sensory evaluation as indicators, optimal processing technology was selected through single factor experiments and response surface methodology．Through experimental analysis, it was found that optimal process for producing fragrant pear brown yogurt was as follows: adding 8% fragrant pear juice, 4 % white sugar, 0.30 % fermentation agent, 7 hours of fermentation time, and 43 °C fermentation temperature．Under these conditions, fragrant pear brown yogurt has a scorched and pear aroma, the best taste．