Abstract: The aim was to obtain the manufacturing process and formula of yogurt containing soluble dietary fiber from pear residue. The yogurt was made by soluble dietary fiber from pear residue, blended with milk, whole milk powder and Sucrose. The orthogonal test was used to optimize the formula. Effects of fermentation temperature and fermentation time on yogurt quality were also studied. The results showed that, when added with 6% SDF, 6% Sucrose and 3% inoculums, and fermented at temperature 41℃, time 3 h, good flavor and tastes would be observed.