Abstract: In this paper, polysaccharide of fritillaria taipaiensis (PFT) and milk were used as raw materials to carry out lactic acid fermentation to obtain a new type of yogurt food with potential health value. Through the traditional sensory evaluation of PFT yogurt combined with physical and chemical indicators such as acidity and viscosity, the production process parameters of PFT yogurt were determined. Biolog was used to determine the effect of microorganisms on different carbon sources during the fermentation of PFT yoghurt. It was found that the utilization of disaccharide and polysaccharide substrates was the highest. The texture of PFT yoghurt was studied by texture profile analysis (TPA) with the addition of PFT yoghurt. It indicated that PFT yoghurt increased hardness and viscosity with aging time. The hardness and viscosity of the yogurt prepared compared to the non-PFT added are relatively low.