Abstract: The preparation conditions of antioxidant yogurt enriched with Lonicera wine residue were optimized,the properties and antioxidant capacity of the yogurt were analyzed. The results showed that the dietary fiber,polyphenol and total flavonoids in Lonicera wine residue were 63.32%,27.01 mg / g and 42.82 mg / g,and the Lonicera wine residue DPPH radical scavenging ability per gram was equivalent to 1.89 g V_Ewhich was accorded with the standard of antioxidant dietary fiber. The optimum preparation conditions were Lonicera wine residue of1.0 g /100 g,sugar of 8 g /100 g,pectin of 0.1 g /100 g and skim milk powder of 1.0 g /100 g,fermentation time of 7 h. The reservation rate of polyphenols and flavonoids in lees yogurt were 80.21% and 84.34%. Compared to control,titratable acidity,water holding capacity,whey separation,and texture of wine residue yogurt had no significant changes( p > 0.05),but DPPH radical scavenging ability,·OH radical scavenging ability and the total reducing power of wine residue yogurt were significantly higher than those in the control yoghourt( p < 0.05). Lonicera wine residue was suitable as antioxidant dietary fiber in dairy products.