U sing ferm ented sw eetrice juice and brow n yogurtasraw m aterial,the optim um processing technology ofthe drink w asdeterm ined by sin-gle factorexperim entand orthogonalexperim ent.The processparam etersw ere asfollow s:soybean polysaccharide 0.30% ,ferm ented sw eetrice 12% , pH 3.9.U nderthese conditions,the viable countofthe brow n yohurtdrink containing sw eetferm ented rice w as3.12×108 C FU /m l,the drink had good stability,refreshing taste,specialflavorand uniform color.