With Lonicera japonica,Chrysanthemum and pure milk as the raw materials,Lonicera japonica and Chrysanthemum yogurt is prepared.On the basis of single factor test,through sensory evaluation,orthogonal test is used to optimize the preparation technology of Lonicera japonica and Chrysanthemum yogurt,and the quality and DPPH radical scavenging capacity of Lonicera japonica and Chrysanthemum yogurt are analyzed.The results show that the optimal preparation conditions of Lonicera japonica and Chrysanthemum yogurt are the addition amount of Lonicera japonica juice,Chrysanthemum juice and white granulated sugar of 12％,6％,6％respectively.The sensory score of Lonicera japonica and Chrysanthemum yogurt fermented under these conditions is 92.5 points,with light yellow color,soft taste,delicate texture and moderate sourness and sweetness.It has the unique aroma of Lonicera japonica and Chrysanthemum.In addition,the viscosity of Lonicera japonica and Chrysanthemum yogurt is 1 139.05 mPa·s,the viable bacteria count of lactic acid bacteria is 1.2× 106 CFU/mL,and the DPPH radical scavenging rate is 94.7％.In this study,the functional Lonicera japonica and Chrysanthemum yogurt prepared with medicinal and edible Lonicera japonica and Chrysanthemum as the main raw materials has the potential effects of clearing heat,detoxifying and enhancing immunity and also provides a new idea for the research and development of yogurt products.
维普
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