中文摘要：

以马尾松松针提取液、脱脂奶粉为主要原料,研制具有抗氧化功能的马尾松松针酸奶.通过单因素实验、正交实验法、感官评定,确定马尾松松针抗氧化酸奶的最佳工艺和配方.结果表明,马尾松松针提取液最优浸提工艺：料液比1：20 （g/mL）,浸提时间120 min,浸提温度90℃.马尾松松针提取液最优酶解澄清工艺：水浴温度65℃,澄清时间2h,果胶酶质量分数0.12％.马尾松松针抗氧化酸奶的最佳配方：以松针提取液为溶剂,脱脂奶粉质量分数14％,蔗糖质量分数7％,稳定剂明胶质量分数0.1％.马尾松松针抗氧化酸奶最优发酵工艺：复合发酵剂添加质量分数0.12％,发酵时间为8h,发酵温度为43℃.马尾松松针抗氧化酸奶总抗氧化能力为51.31 U/mL,具有较强抗氧化能力.所得酸奶具有抗氧化功能和松针独特清香风味.

英文摘要：

Masson pine needles yoghourt with antioxidant function was developed by using masson pine needles and nonfat dried milk as raw materials.The optimal formula and processing technology of antioxidative masson pine needles yoghourt were determined by single factor test, orthogonal test and sensory evaluation.Results were as follows：The best extracting technology of masson pine needles extract was the solid - liquid ratio of 1：20 （g/mL）, extracting at 90 ℃ for 120 rain and the optimum enzymolysis and clarification process of masson pine needles extract was 0.12% ofpectinase concentration,warming at 65 ℃ for 2 h. Meanwhile,it tasted best When dissolved 14% of nonfat dried milk,7% of sugar and 0.1% of gelatin in masson pine needles extract.The optimal fermentation process indicated that fermentation works best when 0.12% of compound starter culture was added in the yoghurt after 8h of fermentationh in 43 ℃.The total antioxidant capacity of masson pine needles yoghourt was 51.31 U/mL, which showed a strong antioxidant activities.With the investigation, we can come to the conclusion that this yogh ourt had high oxidation function,with unique pine needles fragrance.