Abstract: [Objective] To investigate the effect of Ginkgo biloba extract on the quality of fermented milk during storage. [Method] That water holding capacity,viscosity,number of viable lactic acid bacteria,antioxidant capacity and sensory evaluation were used to determine the fermented milk prepared by different amounts of Ginkgo biloba extract,and multivariate statistical analysis was used for analysis. [Result] Ginkgo biloba extract has no significant effect on the activity of Lactobacillus and Streptococcus. In order to ensure that the number of viable bacteria is above 1.0×10⁷ CFU/g,it is recommended that the fermented milk be refrigerated for 9 days at most. The change of antioxidant capacity showed that adding Ginkgo biloba extract to yoghurt could improve its antioxidant properties. Sensory results showed that there were significant differences in flavor and taste between the control sample and the yoghurt sample added with Ginkgo biloba extract. The greater the amount of added,the more obvious the difference. [Conclusion] Ginkgo biloba extract itself,as a Chinese patent medicine,has great potential to become a new functional yogurt ingredient.

Key words: ginkgo biloba extract, number of viable bacteria, antioxidant capacity, principal component analysis