Abstract: By taking the fresh Dendrobium officinale, dried peanut kernels and fresh milk as the raw material, the functional yogurt of peanut and Dendrobium officinale was prepared by adding Chuanxiu bifidobacterium. By using the sensory score as the indexes, the effects of the additive amount of Dendrobium officinale juice, sweet peanut milk and the inoculation amount of strain on the quality of functional yoghurt were investigated by single factor experiment, and the optimal additive amount of each factor was determined. On this basis, the orthogonal test of three factors and three levels L₉(3³) was conducted to optimize the optimal fermentation conditions of the functional yogurt of peanut and Dendrobium officinale. The results showed that the effects of various factors on the quality of the functional yoghurt of peanut and Dendrobium officinale were shown in order as follows:the inoculation amount of strain, the additive amount of sweet peanut milk, and the additive amount of Dendrobium officinale juice. The optimal formulation and processing technology for the functional yogurt of peanut and Dendrobium officinale were:Dendrobium officinale juice 20%, sweet peanut milk 15%, lactobacillus strain 2.5%, sucrose 5%, homogeneous pressure 22 MPa, and fermentation at 42℃ for 5 h. Under the optimal processing conditions, the yogurt with purple yellow color, moderate sour and sweet taste, fine taste, good quality and unique flavor could be obtained, and its physicochemical indexes and health indicators all met the national standards.