Abstract: [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.

Key words: schisandra chinensis, yogurt, fermentation, antioxidation