Abstract:Buckwheat and black fungus were used to ferment for developing a fruit drink.Following the pretreatment，strawberry juice was added to provide sugar and Lactobacillus was used as the strain for fermenting.The fermentation condition has the impact on fermentation process，and it was also analyzed by using the single factor experiment method and the response surface method based on the sensory scores.The result showed that，when thelactic acid bacteria inoculum 0.3%，the mass ratio of buckwheat to black fungus 5，fermentation time 36 h and strawberries 25%，the sensory score could be elevated obviously.Under these conditions，the drink was even delicate，hierarchy-free and generated the special aroma of natural black fungus and buckwheat.