Abstract:In order to obtained liquid fermentation of Tremella auriculus yoghurt，Tremella auriculus liquid fermentation products and fresh milk were used as raw materials，bifidobacterium as fermentation strain.The optimum formula and fermentation conditions of Tremella auriculata yoghurt were obtained by single factor experimental design and orthogonal experimental design on the amount of Tremella auriculata liquid fermentation products，the amount of sucrose，the amount of inoculation and the fermentation time.The results showed that the adding amount of Tremella auriculata fermented liquid addition15%，sugar addition 7%，inoculation13%，and fermentation time 4 h，under this process condition，the count of lactic acid bacteria was up to 6.5×108CFU/mL，which was significantly higher than the control yogurt （5.2×107CFU/mL）.The acidity and WHC was significantly higher than that in the control yogurt.Under these optimal conditions，the product organization was exquisite，smooth taste，coordination，Tremella auriculus fragrance is full-bodied，colour and lustre is uniform.