将1.50%的红树莓、蓝莓、黑加仑三种浆果果渣分别加入到酸奶中，研究三种浆果果渣酸奶在贮藏过程（4 ℃、21 d）中成分、品质和抗氧化能力的变化。浆果果渣总膳食纤维含量分别为45.24%、50.43%、55.21%，总多酚含量分别为18.40 mg/g、18.70 mg/g、30.00 mg/g，总黄酮含量分别为3.00 mg/g、2.00 mg/g、2.90 mg/g，花色苷的含量分别为14.30 mg/g、14.10 mg/g、10.50 mg/g，DPPH自由基清除能力（提取液浓度10.00 mg/mL）分别为92.20%、84.10%、61.00%。在贮藏期内，浆果果渣酸奶的乳清析出率和持水力随贮藏时间的变化趋势与对照样品相同，滴定酸度大于88.78 °T，pH在4.17~4.51。浆果果渣的加入显著增加了酸奶的总膳食纤维含量，影响酸奶的硬度、黏度、凝聚力、粘性指数，提高了酸奶的抗氧化性，在贮藏期内最高可以达到对照酸奶的3.93倍（DPPH自由基清除能力）、13.11倍（总还原力）、4.28倍（羟自由基清除率）。浆果果渣可以作为功能性原料用于酸奶制品。

In this experiment, 1.50% of berry pomace (red raspberry, blueberry, and black currants) was added to the yoghurt product and stored at 4 ℃ for 21 days. The purpose is to study the changes of composition, quality and antioxidant capacity of yoghurt enriched with three kinds of berry pomace during storage. The results showed that the contents of total dietary fiber in red berries, blueberry and black currants were 45.24%, 50.43% and 55.21%, respectively, and the contents of polyphenol were 18.40 mg/g, 18.70 mg/g, 30.00 mg/g, respectively. The contents of flavonoids were 3.00 mg/g, 2.00 mg/g, and 2.90 mg/g, respectively. The contents of anthocyanins were 14.30 mg/g, 14.10 mg/gand 10.50 mg/g, respectively. The DPPH? scavenging capacity (the concentrations of extracts were 10.00 mg/mL) were 92.20%, 84.10%, 61.00%, respectively. Within 21 days of storage, the enrichment of berry pomace did not change the tendency of yoghurt whey precipitation rate and water holding capacity during storage, titration acidity was higher than 88.78, pH was at 4.17~4.51.The enrichment of berry pomace elevated the concentration of total dietary fiber, and yoghurt's hardness, viscosity, cohesiveness and viscosity index were also higher than control. The antioxidant properties of yoghurt were significantly increased. During the storage period, the DPPH? scavenging capacity, total reducing power, and hydroxyl radical scavenging rate were significantly increased to 3.93, 13.11 and 4.28 times, respectively, compared to the control. The addition of berry pomace could be used in yoghurt as functional ingredients.

教育部东北林业大学国家级大学生创新训练计划项目（201710225160）