Condensed milk is a concentrated dairy product. It is a product made by evaporating and removing most of the water from fresh milk after sterilization. Condensed milk usually contains high sucrose content and thus high calories， which is contrary to the new diet of 'low sugar， low calorie' that people are now pursuing. As a result this research aimed to study the production of reduced sucrose condensed milk and its properties. Through the determination of basic quality such as brix， viscosity， and water activity analysis， as well as color difference， volatile flavor， taste， texture and organic acid analysis， this study screened the suitable substitution types and ratios and finally made reduced sucrose sweetened condensed milk for practical production.