The paper study on the compound and health in yogurt with the carrot juice and pitaya. The development of a new yogurt, using the carrot juice, pitaya, milk and sugar as raw materials,with the pretreatment, beating, adjusting, homogenization, terilizing and fermenting process. Using sensory evaluation as assessing index, the optimum production of the product parameters determined by orthogonal test, namely the optimal conditions for the carrot juice 25%, pitaya 4%, sucrose 8%, the inoculation amount 6%, composite stabilizer of CMC and gelatin (1∶1) 0.2%.