Abstract: The effect of hawthorn Leaves polysaccharide on the fermented milk quality of total number of prebiotic lactic acid bacteria, water-holding capacity, titratable acidity, color, texture properties, rheological properties, antioxidant activity and sensory quality were investigated by adding different concentrations hawthorn Leaves polysaccharide into fermented milk. The quality characteristics of fermented milk were studied with texture analyzer, rheometer and color difference meter, DPPH method, salicylic method and Fe3+ reducing power were used to investigate its antioxidant activities. The results indicated that the growth of lactic acid bacteria and acid production in fermented milk could be promoted by hawthorn Leaves polysaccharide, the water-holding capacity was up to 60.24%, when the adding amount of hawthorn Leaves polysaccharide polysaccharide was 0.12%. Fermented milk had the highest hardness, viscosity, chewiness, When the addition amount of hawthorn Leaves polysaccharide is 0.16%. The DPPH free radical scavenging activity, ?OH free radical scavenging activity and Fe3+ reducing power were the highest value, reach to 80.7%、81.6% and 0.56 (OD value), which were till significantly higher than control group(p<0.05). The quality and antioxidant activity of fermented milk could be improved by adding hawthorn Leaves polysaccharide in reasonable amounts. This study can provides theoretical basis and technical support for the application development of hawthorn Leaves polysaccharide.

Key words: hawthorn Leaves polysaccharide, fermented milk, quality, antioxidant activity