Abstract:In this study，Morchella was used as processing raw material to study the processing technology of morel brown yoghurt.The results showed that the Lactobacillus bulgaricus and Streptococcus thermophilus were used as the starter，and the sensory evaluation and acidity value were used as the evaluation indexes.Based on the single factor test，the orthogonal test method was used to determine the optimal fermentation conditions for the fermentation.The addition amount was 15 %，the fermentation time was 6 hours，and the amount of the starter added was 6 %.According to the Box-Behnken center combination test principle，the three-factor three-level response surface test was designed to optimize the brown yoghurt browning process of the morel.The optimized result was 7%glucose control，95 ℃ control browning temperature，browning time was 120 min.Under these optimal conditions，morel brown yoghurt has a moderate color，a clear caramel flavor，a uniform texture，a sweet and sour taste，and a smooth taste.