[Objective] To optimize the processing technology of fermented milk beverage wax-apple.[Method] Wax-apple fruit as raw materials,the mixed bacteria of Bacillus bulgaricus and Streptococcus thermophilus were used for lactic acid fermentation.5 factors of solid-liquid ratio,sugar content,fermentation temperature,fermentation time,inoculation amount of wax-apple fermented beverage were studied,and through the orthogonal test to explore the best combination of various factors on the fermentation of fresh apples.[Result] Wax-apple lactic acid fermentation beverage was the optimum combination of solid-liquid ratio 1∶9 (g/mL),sugar 3％,fermentation temperature 39 ℃,fermentation time 14 h,under this condition,the obtained fermentation beverage had unique flavor of wax-apple fruit and tasted well.[Conclusion] The research can provide reference basis for fruit wax-apple fermented beverage processing.%[目的]优化莲雾发酵型乳饮料的加工工艺.[方法]以莲雾鲜果为原料,利用保加利亚杆菌、嗜热链球菌混合菌进行乳酸发酵.探究料液比、加糖量、发酵温度、发酵时间、接种量5个因素对莲雾发酵饮料的影响,并通过正交试验优化各因子对莲雾鲜果发酵的最佳组合.[结果]莲雾乳酸发酵饮料最佳组合为料液比1∶9(g/mL)、加糖量3％、发酵温度39℃、发酵时间14 h,此条件下莲雾发酵乳饮料酸甜适口,具有莲雾的芳香.[结论]研究可为莲雾水果型乳酸发酵饮料深加工提供参考依据.
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