Gummies rich in fruits and probiotics are one of the important directions for the development of confectionery in the future. This study optimized the processing technology of bergamot probiotic gummies, and explored the effect of in vitro simulated gastrointestinal digestion environment on the survival rate of probiotics in gummies. The results showed that the hardness, elasticity, adhesiveness, and chewiness of bergamot gummies were closely related to the sensory quality of the gummies. The effect on the sensory quality of the gummies from strong to weak is the addition amount of bergamot pulp, blending temperature and blending time. The results of response surface analysis showed that the best process for probiotic gummies is: 12.5% of bergamot pulp, blending temperature 70 ℃, and blending time 4 min. Under this process condition, the sensory quality of gummies is the best, and the number of viable bacteria is 7.6 log CFU/g. The in vitro digestion test showed that Bacillus coagulans had good gastrointestinal tolerance, and the number of viable bacteria in artificial gastric fluid with pH 1.5~3.5 reached more than 6.01 log CFU/g; the number of viable bacteria was only decrease by 0.27 log CFU/g after 4 h digestion in artificial intestinal fluid. When the bile salt concentration was 1~4 g/L, the number of viable bacteria after 24 hours of digestion was above 6.24 log CFU/g; digested in gastric gummies at pH 3.0 for 2 h and then transferred to intestinal gummies for digestion 10 h, the number of viable bacteria only decreased by 0.28 log CFU/g. Taken together, the results provided a scientific basis for the development of fruit-flavored probiotic gummies.