Abstract: Jujube date polysaccharide was taken as the main objective, and its effects on the lactic acid fermentation of Lactobacillus bulgaricus and yogurt quality were investigated by determining total number of lactic acid bacteria, titratable acidity, whey exhalation rate, water retention, texture and sensory quality of yogurt.The results indicated that the growth of lactic acid bacteria could be promoted and the acidity of yoghurt had the lowest change during storage, the water holding capacity was up to 77%, whey precipitation rate was 4.40%, when the adding amount of jujube date polysaccharide was 1.0%. The whey precipitation rate, water holding capacity, acidity and sensory quality of all the jujube date polysaccharide were better than those without jujube polysaccharide yoghurt during storage at different temperatures. Meanwhile, jujube date polysaccharide could lengthen the after acidification process of yogurt and guarantee period. In this study, we explored the effects of jujube polysaccharide on lactic acid bacteria fermentation and yoghourt quality, so as to provide theoretical and technical basis for the production of jujube polysaccharide yogurt.