Abstract:By using Lentinus edodes and millet produced in Mizhi County，Northern Shaanxi as raw materials，a new kind of health vinegar was developed on the basis of traditional vinegar brewing technology.Alcohol fermentation and acetic acid fermentation were carried out through the compound saccharification mash of Lentinus edodes and millet.The two optimal brewing processes were determined by L9 （34）orthogonal tests with alcohol concentration and acetic acid concentration taken as the indexes of evaluation inspectively.The optimum conditions for alcohol fermentation were fermentation temperature 30 ℃ ，yeast liquid dosage of 7 % ，fermentation sugar content 16%，under these conditions，the resulting alcohol concentration was 7.91%.The optimum conditions for acetic acid fermentation were fermentation temperature 32 ℃，acetic acid dosage 9%，initial pH 6.0，under these conditions，the resulting acetic acid concentration was 5.45%.