Abstract:The Actinidia arguta and other fruits are used as raw materials to develop the Actinidia arguta compound enzyme beverage. Based on the single-factor test, the total acid content was used as the response value,fermentation time, fermentation temperature and compound starters inoculum amount were used as the investigating factors,the Box-Behnken central combination test was choosen to optimize the fermentation process.The results showed that the optimal fermentation conditions for the Actinidia arguta compound fermented beverage were as follows: fermentation time was 62 d, fermentation temperature was 30.6 ℃, inoculation with lactic acid bacteria-wine yeast compound starter was 2.2%,and the average total acid content of the product was 3.78 g/L.The sensory score was used as the evaluation standard to carry out a full factor test.The best product formulation method was as follows:white sugar was 5%,citric acid was 0.04%,the product prepared under the above process conditions has uniform and stable color, refreshing taste, and rich in fruit. Fragrant, the average sensory score was 96.54.The fermented product has good free radical scavenging ability,physical,chemical and microbial indicators were all met the relevant national standards.