Abstract: In this paper,a kind of solidified yogurt was made after lactic acid fermentation with good flavor,in which the pomegranate juice was used as the main flavor and color substance. The effects of different single factors on sensory score of yogurt were investigated,and the formula of pomegranate flavor yogurt was optimized by response surface methodology. The results showed that the best production formula of pomegranate flavor yogurt was 4.4% pomegranate juice,4% almond milk,7.2% sucrose and 3.0% starter. Based on this process condition,five parallel experiments were performed. The pomegranate flavor yogurt had smooth and even structure,delicate taste,unique good flavor of pomegranate and the obtained sensory score was(90.70±0.41)points.