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Lycium barbarum polysaccharide was considered as a new raw material in the making of functional yogurt. The present study was conducted to study the gel properties of acidity, water holding capacity, viscosity, hardness, consistency, cohesion, viscosity and microbiological characteristics in yoghurt samples produced with different concentrations of lycium barbarum polysaccharide. Based on the sensory score of yogurt, the orthogonal experiment was used to optimize the technology of lycium barbarum polysaccharide yogurt on the basis of single factor experiment. The results showed that lycium barbarum polysaccharide had certain influence on the microbiological characteristics of the finished yogurt. Adding lycium barbarum polysaccharide could improve the acidity, water holding capacity, texture characteristics of the fermented milk. When the amount of lycium barbarum polysaccharide added was 0.8%, the water holding capacity, hardness, consistency, cohesion and viscosity were maximized. The optimum conditions for lycium barbarum polysaccharide yoghurt were fermentation time 7h, fermentation temperature 42°C, strain inoculum 0.1%, lycium barbarum polysaccharide 0.8%, and sensory evaluation under this condition was 97.6 points. Adding lycium barbarum polysaccharide could effectively improve the gel properties and related physical indicators of fermented milk, and improve the quality of fermented milk. The results laid a theoretical foundation for the development of new functional yogurt.

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