Abstract: Using apple, egg-yolk and milk as the main raw material, developed a kind of lactic acid beverage with rich nutrition, equilibrium in nutrients and retaining the flavor of egg yolk. After a long time study, we find a main technological process. Through many experiments,sush as orthogonal test, the raising of culture, the ascertaining of technique conditions, certain proportion of ingredients and proper choice of the stabilizer. We select the best direction and discuss the factors which would effect the quality of products .

Key words: apple, egg-yolk, milk, fermentation, lactic acid beverage