Abstract: In this study wall-broken corn pollen and raw milk were taken as the materials to produce pollen yoghourt. The yoghourt product was evaluated by sensory indexes such as color,taste,flavor and texture state to study effects of active components in corn pollen on its fermentation process and sensory qualities. The results showed that increasing rate of acidity in pollen yoghourt is slower than that of acidity in control yoghourt,but without obvious difference. Pollen components are beneficial to increase of water holding capacity and viscosity and improvement of texture state of yoghourt. The yoghourt added with 1% pollen has better color,taste,flavor and texture state in comparison with the control yoghourt. Although the yoghourt added with 2% or 3% pollen is significantly superior to the control in water holding capacity and viscosity,its total score of sensory evaluation is unsatisfactory. Suitable addition amount of pollen could not only increase nutritional and healthy functions of yoghourt but also improve its qualities.

Key words: corn pollen, active substance, fermentation process, quality