In order to prolong the shelf life of functional agaricus blazei yogurt, this study added the fermentation mixture of agaricus blazei mycelium to milk, and made agaricus blazei yogurt with Streptococcus thermophilus and Lactobacillus bulgaricus as starter. Through the determination of whey precipitation in yogurt, the best stabilizer, the best stabilizer addition and the balanced salts to prolong the shelf life of yogurt were explored. The results of orthogonal experiments show that gelatin is 0. 15%, CaCl20.04% and KH2PO40. 04%, sterilized at 70℃ for ×20min, and then stored in a refrigerator at 4℃ for 8 h, a frozen Agaricus blazei yogurt product with fragrant taste, sweet and delicious taste, uniform curd, milky white color and long shelf life can be produced. By adding stabilizer and balanced salt, the viscosity, acidity and pH value of Tricholoma matsutake yogurt were determined regularly. The results showed that with the extension of fermentation time, the viscosity of Tricholoma matsutake yogurt gradually decreased, the acidity gradually increased and the pH value gradually decreased. The results of this study can be used to evaluate the quality changes of products in the process of sales, and provide important reference for formulating corresponding storage and sales conditions and determining the shelf life of goods.