Abstract:The application of Vitis quinquangularis Rehd in functional dairy products was explored. V. quinquangularis fruit yogurt was prepared with V. quinquangularis fruit juice as the core auxiliary material，and the preparation process was optimized. The product was comprehensively characterized in terms of physicochemical properties，texture，antioxidant activity，rheological properties，and flavor characteristics. On the basis of single-factor experiments，the response surface methodology （three factors，three levels） was employed to optimize the addition amounts of V. quinquangularis fruit juice，sucrose，and starter culture. The optimal formula was determined as follows：6.0% V. quinquangularis fruit juice，7.0% sucrose，and 0.4% starter culture. Under these conditions，the product achieved a sensory score of 89.0，which was in high agreement with the model predicted value. The physicochemical and microbiological indicators demonstrated that the V. quinquangularis fruit yogurt had the protein content of 3.82%，the acidity of 93.86 °T，and a total lactic acid bacteria count of 8.54×106 CFU/g，all of which complied with relevant national standards. Texture analysis revealed that the water-holding capacity （69.63%） of V. quinquangularis fruit yogurt was higher than that of plain yogurt，with moderate viscosity and a stable gel structure. In vitro antioxidant experiments indicated that the DPPH radical scavenging rate，ABTS+ radical scavenging rate，and total reducing power of V. quinquangularis fruit yogurt increased by 33.6%，25.5%，and 22.8%，respectively，compared with those of plain yogurt. Rheological results showed that the product exhibited typical weak gel characteristics，possessing good structural recovery ability and processing adaptability. Gas chromatography-mass spectrometry （GC-MS） identified a total of 13 key aroma components. Among them，3-hydroxy-2-butanone，methyl palmitate，and hexyl formate endowed the product with rich creamy，floral，and fresh fruity aromas.