Abstract:An astaxanthin-enriched pasteurized yogurt product was developed.Astaxanthin-milk phospholipid liposomes （AST-MPL） were prepared.Raw milk was supplemented with milk fat globule membrane whey powder （M-WPI） and AST-MPL.With sensory quality,astaxanthin retention rate,water holding capacity （WHC）,and antioxidant capacity during storage as indicators,the optimal formulation was determined.The results indicated that AST-MPL prepared with 0.60 mg/mL astaxanthin had a mean diameter of （234.80±3.58） nm,a polydispersity index of 0.186,an encapsulation efficiency of （70.73±2.37）%,and DPPH radical scavenging activity of （28.74±0.48）%.The optimal preparation protocol for the pasteurized yogurt was as follows：raw milk was supplemented with 6% M-WPI,and inoculated with 1.6% of a mixed starter（Lactobacillus bulgaricus 2N31∶Streptococcus thermophilus GYX-8∶Lactobacillus rhamnosus GYX-9∶Lactobacillus casei GYX-1=3∶1∶1∶1,mass ratio）.After fermentation at 42 ℃,10%（volume） AST-MPL was gently incorporated,followed by pasteurization at 72 ℃ for 30 s.After two weeks of storage,the yogurt showed a WHC of （62.34±1.10）%,an astaxanthin retention rate of （79.45±1.79）%,and DPPH radical scavenging activity of （66.64±0.71）%.