Abstract:In order to explore rice deep-processing products，the optimum technological conditions and base formula of rice-based fermented beverage added jujube juice were studied.With acidity and sensory evaluation as index，the effects of factors on the quality of the beverage，including skim milk power content，jujube juice content，sucrose content，inoculation quantity，and fermentation time were discussed by the single factor test.Through orthogonal experiment，the optimal processing conditions for the beverage were obtained as follows：5%jujube juice，7%skim milk powder，4%sucrose，6%inoculation quantity，fermentation time 6 h.The resulting product possesses a specific aroma combined with rice and jujube，and tastes smooth and delicious with a moderate sweet and sour.