Buckwheat is rich in protein, vitamins, minerals and many other nutrients, especially has higher content of bioflavonoids, chiral inositol, high activity protein and other hypoglycemic factors than other food crops. The purpose of this experiment is to develop health food with hypoglycemic effect for diabetic population so that yogurt and buckwheat can get a better combination. Bulgarian lactobacillus and Streptococcus thermophilus were mixed at 1∶1 as production strains. Single factor test and orthogonal test were used to optimize the yogurt fermentation conditions. The results showed that the optimum technological conditions of fermented yogurt with Tartary buckwheat milk was 30% of tartary buckwheat pulp, 8% of xylitol and 3% of production strains with a 4 hours’ fermentation. The compounding ratio of stabilizer was 0.15% of CMC, 0.10% of carrageenanand 0.05% of xanthan. At the same time, the hypoglycemic factor including 6.55 μg/mL of chiral inositol was, 0.526 mg/mL of flavonoidsand 0.12 g/mL of buckwheat protein was added in the post-ripening process.