本研究在测定松仁种皮（松仁红衣）膳食纤维和多酚等成分含量的基础上，将其应用于酸奶制品中，并分析种皮的加入对酸奶理化性质及感官特性的影响。结果表明：松仁种皮中总膳食纤维（TDF）含量为72.14%，多酚含量为16.7 mg/g，DPPH清除率高达97.8%，可见松仁种皮是抗氧化膳食纤维。通过单因素和正交实验确定松仁种皮酸奶的适宜工艺条件为白砂糖8.0 g/100 g，松仁种皮粉1.9 g/100 g，发酵剂0.1 g/100 g，奶粉2.0 g/100 g，在45 ℃条件下发酵7 h。与未添加松仁种皮的酸奶相比，松仁种皮酸奶的乳清析出率、持水力、滴定酸度、pH、质构特性及产品的感官接受性差异不显著（p>0.05）。而种皮酸奶的DPPH清除率、羟自由基清除率、还原力和口感、风味和色泽等指标较对照酸奶有显著提高（p<0.05）。将松仁种皮应用于酸奶制品中，在提高酸奶膳食纤维含量和抗氧化活性的同时并不影响酸奶的品质。

The contents of dietary fiber and polyphenols in pine nut skin were measured, and then pine nut skin was added to yogurt products to determine its effects on the physicochemical characteristics and sensory properties of the yogurt. The results showed that the contents of total dietary fiber and polyphenols in pine nut skin were 72.14% and 16.7 mg/g, respectively, and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability was up to 97.8%, suggesting that pine nut skin could be used as antioxidant dietary fiber. Through single factor and orthogonal experiments, the determined optimal process conditions to prepare pine nut skin yogurt were 7 h fermentation at 45 ℃ with 8.0 g/100 g sucrose, 1.9 g/100 g pine nut skin, 0.1 g/100 g starter culture, and 2.0 g/100 g milk powder. Compared to the yogurt without addition of pine nut skin, the whey precipitation rate, water holding capacity, titratable acidity, pH, and texture and product acceptance of pine nut skin yogurt did not show significant differences (p>0.05), whereas DPPH radical scavenging ability, hydroxyl radical scavenging ability, and reducing power, as well as taste, flavor, and color were significantly improved (p<0.05). The application of pine nut skin to yogurt products could increase the dietary fiber content and the antioxidant activity of yogurt, without compromising the quality.

教育部东北林业大学大学生创新训练计划项目（201610225169）