Abstract:A new type of yogurt was processed from fresh milk，Huai yam and jujube as raw materials.The compound yogurt was fermented by a mixture of Streptococcus thermophilus and Lactobacillus bulgaricus（mass ratio1 ∶1）.The optimal process parameters were optimized by single-factor experiments and orthogonal test：5%strain，15%Huai yam syrup，10%jujube juice，7%sucrose （mass ratio），fermented in 42 ℃ for 4 h-5 h.The yogurt produced under this condition has good sensory quality with milky white color，uniform texture，smooth and delicate taste，moderate acidity and sweetness，and the unique flavor of jujube and Huai yam.Through physicochemical and microbiological indexes testing of Huai yam-jujube yogurt，they all meet national food safety standards.This product not only had the nutritional value of yoghurt，but also contained the nutrients of yam and jujube，various minerals，mucopolysaccharides，flavonoids，saponins and various amino acids required by the human body.It was a new type health dairy products.