A yogurt with unique yogurt aroma and rich nutrition was developed by adding fermenting bacterium powder with polysaccharide from Physalis alkekengi L and pure milk as the main raw materials.The yogurt production process was preferably selected by combining fuzzy mathemati-cal evaluation method and response surface method based on single-factor test with sensory score as the index.The results showed that the yogurt with 2.2％of polysaccharide,4.9％of xylitol,0.15％of bacterium powder and 8 h of fermentation time was homogeneous,smooth and delicate with rich aroma,and the sensory score was 87.17,which was similar to the predicted value.
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