Abstract: To develop a fermented beverage from carrot and tomato. Methods: Lactobacillus bulgaricus and Streptococcus thermophillus were used to ferment high-quality- tomato-jam and high-concentrated-carrot-juice. The fermented beverage’s optimum formula and processing conditions were selected by orthogonal test method. Results: The ratio of Lactobacillus bulgaricus and Streptococcus thermophillus is 1:1. The optimum formula of the expanded fermentation is: tomato and carrot juice 3:7, glucose 2%, NFM 4%, and vaccination 3%. The optimum formula of the fermented liquid is: tomato and carrot juice 3:7, fermentation temperature 41℃, fermentation time 24h, and the amount of vaccination 3%. The optimum formula of fermented beverage is: sucrose 5%, citric acid 0.02%, CMC 0.2% and xanthic gluc 0.03%.

Key words: tomato, carrot, Lactobacillus, fermentation