Abstract: Fermented milk was produced from fresh goat milk, blueberry juice and mulberries with added neotame and soybean oligosaccharides as sweeteners. The optimization of process parameters based on sensory evaluation, acidity and water-holding capacity was carried out using one-factor-at-a-time and orthogonal array design methods. The results showed that the optimal conditions were determined as follows: milk to blueberry juice ratio 7:3 (V/V), inoculum size 4 g/L, neotame to soybean oligosaccharide ratio 0.35:10, fermentation time 5 h, and one mulberry added to 100 mL of fermented milk. The yogurt produced under these conditions was light purple in appearance, having a uniform color embellished with purple mulberries, and it had good gelling properties and a good flavor with water holding capacity was 35%, acidity was 110 °T. Its sensory score was 95 points. The yogurt was found to contain 7.744 mg/L anthocyanidins by an ultraviolet spectrophotometric method, suggesting it to be a novel healthy goat milk product. The yogurt was determined to have potent antioxidant activity in comparison with the positive control ascorbic acid.

Key words: blueberry; fermented goat milk; anthocyanin; antioxidant activity

摘要： 以新鲜羊乳、蓝莓汁和桑葚果粒为原料，以纽甜和大豆低聚糖为甜味剂，进行发酵乳的研制，采用单因素试验和正交试验，以感官评分和酸度、持水力作为综合考察指标，确定最佳工艺参数。结果表明：最佳工艺参数为羊乳与蓝莓汁的体积比7∶3、发酵剂添加量4 g/L、纽甜与大豆低聚糖的添加配比0.35∶10、发酵时间5 h，100 mL酸乳中添加1 颗桑葚果粒。在此条件下，桑葚果粒蓝莓发酵羊乳的外观呈淡紫色，颜色均一，并点缀有紫色的桑葚果粒，持水力为35%，酸度为110 °T，具有良好的凝胶质地和酸乳风味，综合评分为95 分。通

关键词: 蓝莓；发酵羊乳；花青素；抗氧化活性