In this experiment,taking Wuwei ginseng fruit and pure milk as the main raw materials,according to the sensory score as the index,the production process parameters of ginseng fruit yogurt were optimized through single factor test and orthogonal test,and the results showed that the optimal production process conditions of Wuwei ginseng fruit yogurt were as follows:the addition amount of ginseng fruit juice was 15％,the addition of sucrose was 5％,the inoculation amount of starter culture was 8％,and the fermentation time was 4 h.The sensory score of ginseng fruit yogurt made under this condition was 94 points,which had a strong ginseng fruit unique flavor and was a high-quality new fruit-flavored yogurt.
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