The optimum production conditions of stirred actinidia arguta fruit yogurt adding immobilized TG was studied.The results showed that the best indicators of quality and sensory are the inoculation concentration 3.5%,fermentation temperature 42℃,fermentation time 3.5 h,the immobilized enzyme addition 30 g/L and fruit 35 g/L.Under the said condition,yogurt syneres,apparent viscosity and storage viscosity is up 139.2%,32.9% and 42.9%,water holding capacity is down 35.8%.Compared to nature enzyme,the immobilized TG has relatively high stability,can be reused for more than 8 times and maintain more than 80% enzyme activities.