Abstract: [Objective] Taking fresh milk,jujube and wolfberry as the main raw materials,and using the characteristic strains from Russia for fermentation,the processing technology of Russian flavor jujube and wolfberry yogurt was developed. [Method] Taking sensory evaluation and whey precipitation rate as indicators,on the basis of single factor tests,the addition amount of mixed jujube and wolfberry juice and sugar,inoculation amount,fermentation temperature and fermentation time were determined by orthogonal test. [Result] The optimal processing technology of Russian flavor jujube and wolfberry yogurt was as follows：the addition of mixed juice was 20%, the addition of sugar was 3%,the starter was 3%,the fermentation temperature was 42 °C,and the fermentation time was 4 h. [Conclusion] The prepared product is reddish-brown,sweet and sour,has a soft and smooth taste,and uniform texture.

Key words: Russian flavor, jujube, wolfberry, yogurt, processing technology