The Lactobacillus-bulgaricus and Lactobacillus-thermophilus（the ratio is 1：1） has been used to ferment the Actinidia planch juice. The fermentation factors have been studied：the ratio of sucrose to additives and the amount of the bacterium and skim milk. After the experiments the optimal fermentation conditions have been obtained by way of orthogonal test： inoculate 4%, sugar 10%, Actinidiaplanch juice：skim milk=1： 12, gelfin 0.25% and color fixative 0.20% ascorbic acid. Ster...
