Abstract: In order to meet people's demand for nutritious food, bread was taken as a carrier, and fuzzy mathematics and sensory evaluation method were adopted. Based on sensory score, the recipe of Moringa seed multigrain bread was optimized by single factor and orthogonal experiment. On this basis, the physicochemical and bacteriostatic characteristics of Moringa seed multigrain bread were analyzed. The results showed that the order of Moringa seed multigrain bread was as follows: Moringa seed supplemental level>Job's barley supplemental level>red bean supplemental level>sweet potato supplemental level. The optimal formula of moringa seed multigrain bread was as follows: Milk content 34%, butter content 7.5%, whole egg content 40%, yeast content 0.8%, white sugar content 5.1%, Moringa seed content 2.6%, sweet potato content 2.1%, red bean content 1.6%, and Job's barley content 2.1%. The fuzzy mathematical sensory score of the bread under this formula was the highest (86.35), and the bread was full flavour, soft and palpable. The peroxide value, acid value and total number of colonies were all in line with national standards, and the protein content was 5.6 g/100 g higher than that of ordinary bread. After storage for 5 days, the increase of acid value of Moringa seed multigrain bread (25%) was less than that of regular bread (40%), and the increase of peroxide value (20%) was also lower than that of regular bread (73.7%). Meanwhile, the number of bacterial colonies in regular bread was 3 times higher than that in Moringa seed multigrain bread, which indicated that Moringa seed multigrain bread had certain rancidity delay and antibacterial effect. The results of this study could provide useful reference for the development of Moringa seed multigrain products.