Abstract:Using Eugenia uniflora L. as raw materials， the single-factor and response surface methodology were employed to optimize the processing technology of Eugenia uniflora L.yogurt， on the basis of sensory evaluation.The physicochemical，microbiological，texture characteristics，antioxidant activity，rheological properties and aroma components of the product were analyzed. The results indicated that the optimal formulation of Eugenia uniflora L.yogurt was as follows： the dosage of Eugenia uniflora L. juice was 6.0%， the dosage of sucrose was 6.0%， and the dosage of starter culture was 0.4%. Such yogurt exhibited a fragrance of Eugenia uniflora L. and a fine-textured tissue state. Its physicochemical and microbial indexes complied with the requirements of GB 19302—2010 National Food Safety Standard Fermented Milk. The appropriate addition of Eugenia uniflora L. juice could enhance the textural properties of yogurt and endow it with multiple flavors. Similar to the yogurt， the Eugenia uniflora L.yogurt revealed a shear-thinning fluid， but presented a higher antioxidant capacity in comparison to the original yogurt.