Abstract: In order to confirm the processing technology of Chinese jujube juice-grapefruit yogurt, which its main raw materials were grapefruit juice, Chinese jujube juice and evaporated skimmed milk powder, a series of single factors experiments and L9(34) orthogonal experiment have been down, the best fermentation process condition and the recipe have been determined, the optimum yogurt recipe as follows: grapefruit juice 20%, Chinese jujube juice 10%, white sugar 6%, inoculation concentration 7%, compound stabilizer 0.9%, which the compound stabilizer consist of xanthan gum, sodium carboxymethyl cellulose, pectin mixed by 1:1:1. The best fermentation process condition as follows: taking Lactobacillus bulgaricus and Streptococcus thermophilus as the original strains, the mixing ratio was 1:1, fermented under the condition of 40℃ for 8 hours.