Abstract: [Objective] A papaya and banana complex fermented milk drink with both nutrition and flavor was prepared with papaya and banana as main raw materials. [Method] The effects of sugar content, mass ratio of papaya and banana, starter amount, fermentation time and fermentation temperature on the quality of complex fermented milk beverage were investigated by single factor test. The optimal formula of complex fermented milk beverage was obtained by orthogonal optimization. [Result] The optimum parameters of papaya and banana complex fermented milk beverage are: white sugar content 5%, mass ratio of papaya and banana 1:4, fermentation temperature 35 ℃, fermentation time 14 h, starter content 4%. The product had mellow and delicate taste, harmonious and rich fruit flavor, moderate sour and sweet. [Conclusion] The new compound fermented milk beverage developed in this experiment has good taste and could further enrich the types of milk beverage products.

Key words: papaya, banana, milk beverage, orthogonal test