The productive process of complex functional yoghurt with peanut corn was optimized using orthogonal experiment design, taking peanut, corn and milk as raw material, Lactobacillus bulgaricus and Streptococcus thermophilus as fermentation agents, to develop a new type of complex functional yoghurt with a comprehensive nutrition and healthy. The results showed that the optimum conditions were: the append quantity of corn syrup was 43%，the?quantity?of?peanut?was?19%，the?inoculated?quantity?was?15%,?the?fermented?temperature?and?time?were?42℃?and?5?hours.?Under?the?conditions?of?the?optimized?process,?the?products?manifested?the?optimal?quality?and?stability.