Abstract:Actinidia arguta and sunshine grape were used as the main raw materials, and compound probiotics were added to develop an Actinidia arguta grape probiotic fruit puree. To explore the effects of the ratio of Actinidia arguta pulp to grape pulp, the amount of glucose fructose syrup, the amount of seaweed oligosaccharides, the amount of compound probiotics, fermentation temperature and fermentation time on the sensory quality of fruit puree. Orthogonal test was carried out on the basis of single factor to determine the best product formula as follows: The ratio of Actinidia arguta pulp to grape pulp was 7:3. The addition of glucose fructose syrup, seaweed oligosaccharides, compound probiotics and citric acid were 14 g/100g, 3 g/100g, 0.6 g/100g and 0.45 g/100g, respectively. The fermentation temperature was 35 °C, and the fermentation time was 24 h. The Actinidia arguta grape probiotic fruit puree under this formula and process conditions has unique fruit fragrance, delicate taste, sweet and sour, best sensory quality, and certain antioxidant capacity.