Abstract: Objective: To develop the fermentation beverage with dred fruit. Methods: Lactobacillus bulgaricus and Streptococcus thermophillus were used to ferment lixivium of dried apricot, plum, jujube and raisins. The optimum formula and processing conditions of the fermentation beverage were selected by orthogonal test method. HPLC was used to determinate VC and atomic water method is used determinate Zn and Fe in finished product. Results: The ratios of apricot, plum, jujube and raisins to are 25%, 25%, 10%, 20%(g/100 ml), respectively; The optimum formula of the fermented liquid is: fermentation temperature 40 ℃, fermentation time 36 h, and the amount of inoculation is 3%. The optimum formula of beverage is: sucrose 6%, citric acid 0.04%, CMC-Na 0.4% and xanthic gluc 0.03%. The trace element Zn, Fe and the VC contents are 0.23, 0.52, 0.344 mg/100 ml respectively.

Key words: dred fruit, Lactobacillus, fermentation, beverage