Abstract:This paper studied on the technology and formulations of solidification yoghurt with laver and milk were used as the main material，and lactic acid bacteria and sugar was added.The optimum fermentation and technological conditions were determined through single factor and orthogonal experiment.The results showed that the best formula of the products was：laver hydrolyzate 5%，the amount of strain 0.25%，sugar 10%；and the optimum technological conditions for solidification yoghurt with laver were as the following：fermentation time 4 h，fermentation temperature 45℃，refrigerator temperature 4℃，cold storage time 12 h-24 h.