Abstract: The Lactobacillus-bulgaricus and Lactobacillus-thermophilus(the ratio is 1:1) has been used to ferment the Actinidia planch juice. The fermentation factors have been studied:the ratio of sucrose to additives and the amount of the bacterium and skim milk. After the experiments the optimal fermentation conditions have been obtained by way of orthogonal test: inoculate 4%, sugar 10%, Actinidia planch juice:skim milk=1:12, geltin 0.25% and color fixative 0.20% ascorbic acid. Sterilizated at 83℃, 30min and fermentated at 42℃ 6h.

Key words:  , Lactic acid fermentation； Actinidia planch juice； orthogonal test；