Abstract: 【Objective】Optimized the preparation technology of corn plant-based yoghurt and evaluated its quality to provide reference basis for promoting the diverse development of micro-endosperm corn and the research of plant-based yogurt.【Method】Taking high-oil and high-protein micro-endosperm corn Huajian No. 1 as the main raw material, fermentation performance and sensory scores were as the evaluation indicators, suitable market direct-cast mixed yogurt starter culture was selected. Then the corn plant-based yogurt preparation technology was optimized through single-factor test and response surface test, and quality analysis of the optimized yogurt was conducted, and its texture characteristics and water holding capacity were compared with soybean-based yogurt and milk yogurt on the market.【Result】The commercial yogurt starter culture E had moderate acid production capacity. The fermented yogurt had rich aroma, suitable ratio of sour to sweet and delicate texture. It was suitable for the fermentation of corn plant-based yogurt. A quadratic multinomial regression model was established for sensory score （Y） with soybean isolate protein addition （A）, sugar addition （B）,starter culture inoculum amount（C） and fermentation time（D） as independent variables:Y=88.02-4A+2.12B-2.13C+1.3D-1.3AB-0.3AC+2.5AD-0.825BC+0.775BD+0.275CD-6.48A²-5.13B²-3.96C²-3.03D². The 4 factors affected the sensory score of corn plant-based yogurt in the following order: soybean isolate protein addition ＞ starter culture inoculum amount ＞ sugar addition ＞ fermentation time. Among the 4 factors and the interaction action between soybean isolate protein addition and fermentation time had extremely significant effects on sensory scores of corn plant-based yogurt（P＜0.01）, and soybean isolate protein addition and sugar addition had significant effects （P＜0.05, the same below）. The optimum process conditions of corn plant-based yogurt were as follows: calculated with total weight of corn steep liquor,2.4% soybean isolate protein, 6.3% sugar, 0.26% starter culture inoculated, 4.2 h fermentation time. The corn plant based yogurt produced under this process had uniform color, fine taste, sweet and sour, and the sensory score was 89.1points, which was close to the predicted value. The protein content （2.40 g/100 g）, acidity （66.0 °T）, pH （4.31） and total number of lactic acid bacteria （8.8×10⁷ CFU/g） all met the requirements of group standard T/WSJD 12-2020 Plant Protein Beverage Plant Yogurt, and the fat content was suitable （1.70 g/100 g）. The water holding capacity was 63.77%,which was significantly higher than that of soybean yogurt and milk yogurt. There was no significant difference in texture characteristics between soybean yogurt （P＞0.05）, and the overall evaluation was higher than that of milk yogurt.【Conclusion】The corn plant-based yogurt prepared by the response surface method is balanced in sweet and sour taste, delicate and smooth in taste, uniform in color, with fermented fragrance and rich corn aroma. The results of this research can provide new ideas and directions for the development and utilization of micro-endosperm corn, while enriching the variety of plant-based yogurt products.