Abstract:To enhance the added value and consumer acceptance of deep-processed carrot products， this study used carrot as the raw material and Lactobacillus plantarum as the fermentation strain. Based primarily on sensory evaluation， supplemented by physicochemical analyses， the fermentation process for carrot juice and the formulation of gelatinous gummies were optimized. The results indicated that optimal fermentation conditions were achieved using the LAC-2 strain with a fermentation time of 4 hours. This short-term fermentation was energy-efficient and effectively eliminated the wild artemisia odor characteristic of fresh carrots. Using the fermented carrot juice as a base， the gummies formulation was developed by incorporating fruit and vegetable powders. The results showed that the addition of hawthorn powder （0.3 g）， apple powder （0.4 g）， and sweet orange powder （0.7 g） harmonized well with the flavor of the fermented carrot juice， significantly enhancing the sensory experience. The optimal formulation for the gelatinous gummies was determined as follows： 90%composite fruit and vegetable juice， 4% granulated sugar， and 6% gelatin. The gummies produced under this process exhibited an appropriate sweet-to-sour ratio， good elasticity， low stickiness， harmonious color and flavor.