在牛乳中添加蛹虫草浸提液研制酸奶，在不同贮藏时期对酸奶的黏度、色度、pH值、酸度、持水力、乳酸菌生长情况、感官评价、挥发性风味物质等指标进行评定，以此研究蛹虫草子实体浸提液对酸奶品质的影响。试验结果表明，一定范围内蛹虫草浸提液可以促进乳酸菌生长，改变酸奶的色度，提高酸奶黏度、持水力，抑制酸度上升。蛹虫草浸提液可溶性固形物含量为6.0%的酸奶具有最佳的感官品质，蛹虫草酸奶中的酸类和酮类等挥发性风味物质的相对百分含量高于普通酸奶。

Extract of Cordyceps militaris was added into milk to produce yoghourt. In order to study the effects of extract of Cordyceps militaris on quality of yoghourt, series of indexes including viscosity, color, pH, acidity, water-holding power, the lactic acid bacteria, sensory evaluation and volatile flavor compounds were respectively evaluated during storage of Cordyceps militaris yoghourt. The results showed that extract of Cordyceps militaris could promote the growing of lactic acid bacteria, change the color of yoghourt, enhance the viscosity and water-holding power, and inhibit the increasing of acidity. The yoghurt had the best sensor evaluation when 6% soluble solid content of Cordyceps militaris extracts was added. The relatively percentage of volatile flavor compounds such as acids, ketones and so on in Cordyceps militaris yoghourt was higher than those in regular yoghourt.