The Chinese characteristic Camellia sinensis bee pollen(CBP) was selected to prepare aqueous extracts and then applied to develop functional goat milk yogurt. The effects of CBP addition, which was treated by β-cyclodextrin (β-CD) or not, on sensory quality, acidity, lactic acid bacteria count, water holding capacity, textural characteristics and antioxidant activities of goat milk yogurt was studied, and the dynamic changes of quality and antioxidant activity of products during refrigeration were also explored. Proper addition of CBP (1%, 2%) could improve sensory quality of goat milk yogurt, especially after β-CD treatment, the color, flavor and taste of products were significantly increased. The CBP promoted lactic acid bacteria to produce more lactic acid but had slight negative effects on lactic acid bacteria counts, water holding capacity, hardness, consistency, cohesiveness and adhesiveness, while β-CD treatment could bring distinctly positive action. Whether treatment by β-CD or not, the antioxidant activity of goat milk yogurt was remarkably enhanced. During refrigeration of goat milk yogurt added β-CD-CBP, sensory quality was well maintained, acidity increased but less than 100 °T; especially for the product with 2% CBP, the decrease of lactic acid bacteria counts, water holding capacity and textural characteristics was relieved, and the DPPH· scavenging rate, FRAP value, and Fe2+ chelating ability increased by 33.41%, 30.91% and 47.85% respectively until the end of refrigeration. The goat milk yogurt added β-CD-CBP has excellent quality characteristics and antioxidant activities, which is expected to become a promising new healthy yogurt.
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