Abstract: In this paper,fig-flavored solidifying yogurt was made of milk as the main raw material and fig as accessories. Using the sensory scores as the evaluation index,the optimal process parameters were determined by four single factor experiments and response surface analysis of the amount of fig juice addition,sucrose addition,inoculation amounts and fermentation time. Results showed that:At the conditions of 8% fig juice,5% sucrose,an inoculation size of 0.03%,a fermentation time of 4 hours,the fig-flavored yogurt was fine texture,moderate sour and sweet taste,fresh and sweet aroma of fig,and the sensory evaluation scores was highest reaching 89.8 points.