Abstract:In this experiment，cucumber as raw materials， was made of cucumber preserves through lactic acid fermentation.Experiments studied on the key parameters affecting the quality of preserved cucumber，which included hardener，color protection，lactobacillus inoculum， inoculation time and fermentation temperature. Results showed that the optimum conditions for hardening was 0.5 % CaCl2 solution and the optimum conditions for color protection was 200 mg/L CuSO4 solution. The optimum conditions for lactic acid fermentation were that cucumber preserves of the fermented milk were inoculated with 2.5 % of lactic acid medium and fermented at40 ℃ for 19 h. The end product of total sugar content ≥ 52 %.