Abstract:In this study，based on artificial neural network and genetic algorithm，the fermentation process of the fermented milk of black fungus and red jujube was optimized，and its antioxidant properties were analyzed on this basis.On the basis of single factor，the acidity of the fermented milk of black fungus and red jujube under different conditions was designed by Box-Behnken experiment to construct an artificial neural network optimization model，and the model fitting degree reached 0.991 12.After 127 iterations of the black fungus fermented milk combined with the genetic algorithm，the optimal process conditions were obtained as follows.The ratio of the addition of black fungus and red jujube juice to the milk addition was 3 ∶2.1，and the fermentation temperature and time were 38.8℃and 36.6 h，the inoculum amount was 6.70%，and the acidity was optimal at 75.12 °T.Under these conditions，the predicted value of the test and the actual value had no significant difference，proving that the results of the network model were accurate.Under these conditions，1，1-diphenyl-2-picrylhydrazyl（DPPH）and hydroxyl radical scavenging rates of the fermented milk of black fungus and red jujube were 12.04% and 13.52%，respectively，higher than those before fermentation.