Abstract: Many experiments were tried in this study with orthogonal test as an example, in order to determine the optimal formulation and processing conditions of the fermented Bifidobacteria beverage of carrot-jujube compound juice. Results showed that the optimum technological parameters for the fermented Bifidobacteria beverage of carrot-jujube compound juice (V:V=2:1) are: 100 ml/L carrot-jujube compound juice, 150 ml/L milk, 60 ml/L sugar and Bifidobacteria dosage 5×106/ml.

Key words: carrot, jujube, Bifidobacter