In this paper,the polysaccharide extract of Tremella,psyllium seed husk powder and mogrosides taken as the main raw materials are added to pure milk for solidification fermentation,to obtain the yogurt of psyllium seed husk with Tremella polysaccharides.By testing the influence of different extraction processes on the extraction rate of Tremella polysaccharide,the best extraction process was cellulase-pectinase complex,and the extraction rate reached 40.84％.With the sensory score and water holding capacity of yogurt were used as indicators to explore the effects of the addition of Tremella polysaccharide extract,mogrosides and psyllium seed husk powder on the quality of yogurt.On the basis of single factor analysis,response surface methodology optimization was carried out to obtain the optimal yogurt configuration ratio:1.90％of Tremella polysaccharide extract,0.15％of psyllium seed husk powder and 0.07％of mogrosides(With 100 mL milk,2.5 g of granulated sugar and 0.20％of starter content).It has a high sensory score of 90.99 and its water holding capacity is 72.17％.The yogurt made with this process condition has moderate viscosity,rich flavor,sweet and sour taste.
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