Abstract: With milk as main material and adding some tomato juice,orange juice and strawberry juice to be fermented with latic acid bacteria,the optimum processing technique was established by orthogonal test.The result showed that the optimum addition amount of tomato juice was 15%,strawberry juice 20%,orange juice 10%,CMC-Na 0.25% and pectin 0.1% in compound fruit and vegetable formula the optimum addition amount of fresh milk was 70%,combine juice 20%,optimum inoculation size of L.bulgaricus and Str.thermophilus 1:1(Lb:St=1:1)3%,fermented yogourt stabilizer 0.25%,0.1% pectin,cane sugar 9% in compound fruit and vegetable juice with fermenting temperature 43 ℃ for 3.5 h and storing in the 0～4 ℃ refrigeratory cold for 8～10 h.The compound juice fermented milk beverage was stable and delicious with fruit sweetness and soumess.The final product was of a clear and special taste.

Key words: compound fruit and vegetable juice, fresh milk, Lactobacillus