The Chinese characteristic jujube honey was applied to develop functional goat milk yogurt, and the changes in product quality during refrigeration were evaluated.Jujube honey with different proportions of 4%, 8%, and 12% was added after the fermentation of goat milk, and the effects of the addition of jujube honey on the sensory quality, titratable acidity, pH, lactic acid bacteria amount, texture properties, water holding capacity, and antioxidant activity of goat milk yogurt during 28 days of refrigeration were investigated.Results showed that jujube honey could significantly improve and maintain the sensory quality of goat milk yogurt during shelf-life, and effectively reduce its acidification rate.The number of viable lactic acid bacteria decreased with the increase of jujube honey addition and continued to decline during refrigeration, while it was still significantly higher than the national standard limit at the end of refrigeration.The texture properties of goat milk yogurt added jujube honey reached maximum values after 14 days of refrigeration, with hardness, consistency, cohesiveness, and viscosity increasing by 19.50%-34.96%, 16.72%-23.16%, 26.86%-33.06% and 8.50%-12.01%, respectively, and their water-holding capacities were also maintained better than that of control yogurt.In addition, jujube honey endowed the product with stronger antioxidant activities, which increased further during refrigeration.Therefore, the jujube honey addition effectively enhances the quality and functional value of goat milk yogurt during its shelf-life, and it is an excellent choice for developing new functional goat milk products.
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