Abstract:The heat treatment before fermentation had a great influence on the quality of yogurt. In this study, defatted coconut milk was used as the main raw material, and no animal ingredients were added to make coconut plant-based yoghurt through lactic acid bacteria fermentation, and the influences of different heat treatment conditions on the quality of coconut plant-based yoghurt were studied. By measuring the sensory, physical and chemical properties (pH value, titer acidity, water holding capacity, color difference), texture characteristics, and volatile components of the product, the appropriate heat treatment conditions were selected. It showed that the coconut plant-based yoghurt with heat treatment at 65 ℃ for 30 min had good taste, no whey separation, good tissue state, suitable viscosity, uniform color, and its sensory score was 84.97, pH value was 4.55, titer acidity was 92.67 oT, water holding capacity was 88.75%. A total of 14 volatile components were identified from coconut milk and coconut plant-based yoghurt with different heat treatments using GC-IMS method, mainly alcohols, ketones, aldehydes and esters. The content of 2,3-butanedione, an important substance of fermented flavor, was highest when the heat treatment conditions was 65 ℃-30 min. It is concluded that the coconut plant-based yoghurt prepared by heat treatment at 65 ℃-30 min had good taste and quality.
