[目的]开发发酵酸奶与传统食药两用药材五味子相结合的新酸奶产品,提升乳产品价值。[方法]通过单因素试验和正交试验,探究五味子汁添加量、发酵剂添加量、发酵时间、发酵温度等因素对五味子发酵酸奶质量的影响,同时检测对ABST、DPPH和O₂^-自由基清除能力的IC₅₀值的变化,评测其抗氧化能力。[结果]工艺优化后最优发酵条件为五味子汁添加量10%、发酵剂添加量3%、发酵温度40 ℃、发酵时间6 h,在此条件下得到的酸奶质量最好,具有五味子特殊风味,还具有较好组织质地。优化后发酵酸奶对ABST、DPPH和O₂^-自由基清除能力的IC₅₀值均降低,说明其抗氧化活性明显增强。[结论]五味子添加到酸奶后发酵能提升酸奶的抗氧化能力,具有较好开发空间。

[Objective] To develop a new yoghurt product combining fermented yoghurt with the traditional dual-use medicinal herb schisandra chinensis to enhance the value of dairy products. [Method] The effects of Schisandra chinensis juice addition, fermenter addition, fermentation time and fermentation temperature on the quality of fermented yoghurt with schisandra chinensis were investigated by one-way and orthogonal tests, and the changes of IC₅₀ values for ABST, DPPH and O₂^-radical scavenging ability were also detected to evaluate the antioxidant ability. [Result] The optimal fermentation conditions after process optimisation were 10% schisandra chinensis juice addition, 3% fermentation agent addition, fermentation temperature of 40 ℃, and fermentation time of 6 h. The yoghurt obtained under these conditions was of the best quality, with the special flavour of schisandra chinensis, as well as a better tissue texture. The IC₅₀ values of ABST, DPPH and O₂^-radical scavenging ability of the optimised fermented yoghurt were all reduced, indicating that its antioxidant activity was significantly enhanced. [Conclusion] The addition of Schisandra chinensis to yoghurt post-fermentation can enhance the antioxidant capacity of yoghurt, which has a good development space.