Abstract:The red bean flavor yogurt was mainly made of red beans through pretreatments，mixing with milk and fermentation.The pretreatment methods of baking and soaking were optimized and verified by single factor and orthogonal experiments.The red beans showed excellent sensory characteristics after 30 minutes baking in oven at 140℃，with crispness，good ripeness and rich aroma while the surface turned to dark red.Mixed with water at 25℃，ratio 1∶8（g/mL），in 10 hours the absorption rate became 85.6%，when solid content remained 4.63%.The best flavor of red bean yogurt was achieved through these processes.