In order to study the effect of germinated mung bean powder on the quality and nutrition of yogurt, different varieties of mung bean were selected in this paper, germinated mung bean sprout powder and pure milk as raw materials, Lactobacillus bulgaricus and Streptococcus thermophilus as fermentation strains, solidified germinated mung bean yoghurt was developed by single factor and orthogonal test; The contents of vitexin, isovitexin and cellulose in the germination mung bean powder were determined by high performance liquid chromatography and enzyme-weight method to explore the effects of adding germination mung bean powder on the quality and nutrition of yogurt. The results showed that the addition of germinated mung bean powder could strengthen the tissue structure of yogurt, increase the number of viable lactic acid bacteria, and give the yogurt a unique mung bean flavor; Moreover, the addition of germinated mung bean powder could enhance the antioxidant properties of yogurt, increase soluble dietary fiber, beneficial ingredients such as vitexin and isovitexin, and give yogurt physiological health functions. The best process for coagulated germination mung bean yogurt was: adding 2% germination mung bean powder, 7% sucrose, 0.3% CMC stabilizer, adding starter at the ratio of 1.5 g/L, and incubating at 42 ℃ for 5 hours. Under these conditions the germinated mung bean yogurt had a stable structure and good flavor and taste.