| Abstract |
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The invention discloses mango pudding dessert yogurt, prepared by using stabilizer, white sugar, and mango pulp and carrying out strain fermentation. The mango pudding dessert yogurt comprises 800-900kg of milk, 2-10kg of stabilizer, 30-80kg of white sugar, 10-50 kg of mango pulp, 200-250 DCU of strain, wherein the stabilizer is a combination of 0.1-1 kg of pectin, 0.2-0.8 kg of gelatin, 0.2-0.8 kg of gellan gum, 0.2-0.6 kg of carragheenan, 1-6 kg of modified starch, and 0.3-0.8 kg of NaCl. |