[Objective] To explore the effect of guava juice on the quality of yogurt. [Method] Using guava juice [0%（w/w）,5%（w/w）,10%（w/w）,15%（w/w）,20%（w/w）] with different addition amounts and milk as raw materials to prepare yogurt by inoculation and fermentation. The effects of different addition amounts of guava juice on indicators such as titratable acidity,water-holding capacity,hardness and changes in the number of viable lactic acid bacteria during storage of yogurt were investigated,and sensory evaluation was conducted by establishing a fuzzy mathematical model. [Result] Adding guava juice could help improve the textural and structure of yogurt and enhance its water-holding capacity of yogurt. When the addition amount of guava juice was 15%（w/w）,yogurt had the highest score in sensory evaluation by fuzzy mathematical modeling . [Conclusion] Guava juice had a good application effect in stabilizing the structure of yogurt system, which provided a reference for the comprehensive utilization of guava and enrichment of yogurt types.

guava juice  /  sensory evaluation of fuzzy mathematical model  /  yogurt