The L9(34)design of orthogonal test was applied to the research on the bacteria proportion,juice ratio,fermentation time and temperature for a specially flavoured Dongzao-lycopersicum compound juice.

• 采用L(934)正交设计法对酵母菌、乳酸菌复合发酵冬枣圣女果复合汁的菌种比例、复合汁配比、发酵时间和温度进行了研究,筛选出具有最佳风味产品的加工工艺参数。