With cherry tomato, lily and fresh milk (or powdered milk ) as main raw materials, adding sugar, stabilizer and other accessories, Lactobacillus bulgaricus and thermophilic chain bacteria for fermenting agents, through the L3(33) orthogonal experiments and sensory evaluation, the research focused on the processing technology of production cherry tomato lily yoghurt, discussed the conditions of the lily slurry liquefied, debittering process, and the cherry tomato color protection. The results showed that the best product condictions of yoghurt were the fruit pulp∶lily juice=5∶5, 80% fresh milk, 7% sugar, 0.3% pectin or composite stabilizer (0.15% CMC, 0.15% pectin acid), fermentation temperature as 41℃, the fermentation time about 4h, 2% inoculation quantity.