Abstract: A new kind of jujube Lactobacillus beverage with balanced nutrient and health function was developed by integration of LactobaciUus fermentation technology and other technology using milk produced by cows grazing in grassland, jujube powder and the prebioties of oligoisomahose as materials. The best prescription of the jujube Lactobacillus beverage was determined by pretreatment single factor experiment and orthogonal test： 1.0% jujube powder, 40% fresh milk, 4.0% carbohydrate （2.0% oligoisomaltose of the carbohydrate） and 0.2% composite stabilizer （sodium carboxymethylcellulose, sodium tripolyphosphate and konjaku flour）. The yoghurt was fermented by direct vat set： fermentation temperature was 43 ℃, fermentation time was 4 h, terminal acidity of fermentation was 60°T, homogenization temperature was 65 ℃ and homogenization pressure was 22 MPa. The ratio of Lactobacillus bulgaricus and Streptococcus thermophilus was 2：1 and the addition was 40 g/1 000 kg.