Abstract: [Objective]To explore the processing technology of Chinese chestnut Matcha yoghurt with milk,Chinese chestnut and Matcha as the main raw materials. [Methods]Through single factor test,the best addition amount of matcha tea, chestnut pulp,strain and sucrose was determined. Four factors and three levels were used for orthogonal test,and sensory evaluation and acidity were combined as comprehensive indicators to obtain the best formula. [Result]30% of chestnut pulp,0.3% of strain inoculation,0.03% of matcha tea,6% of sucrose and 0.3% of stabilizer were added. Yogurt with fine texture and good taste could be obtained when fermented at 42 ℃ to the end point of fermentation and then ripened for 24 h. At this time,the comprehensive score is also the highest,89 points,and the acidity is 83 °T. [Conclusion]The yoghurt is rich in nutrition,has good drinking value and health function,and provides basis for expanding the variety of yoghurt sold in the market.

Key words: yogurt, chestnut, matcha, fermentation