Abstract: [Objective] A floral plant-based yogurt with grape flavor was developed using rose,grape juice,and soybean powder as raw materials, composite lactic acid bacteria as fermentation agents,and propylene glycol alginate（PGA） as stabilizer. [Method] The optimal process conditions for floral aroma grape plant-based yogurt were obtained by fixing the sucrose addition at 8%,adjusting the PGA addition at 0.2%,and fixing the fermentation temperature at 43 ℃ through single factor and orthogonal experiments,using fuzzy mathematical sensory evaluation method. [Result] Rose addition of 2%,grape juice addition of 12%,soybean powder addition of 24%,bacterial strain addition of 3%,fermentation time of 8 hours. [Conclusion] The sensory score of the yogurt produced under this optimal process is 92.4 points.The product has a light purple color,with the aroma of roses and the fruity aroma of grapes.The taste is delicate and the acidity and sweetness are moderate.

Key words: plant-based yogurt, rose, grape, fuzzy mathematics