Abstract:Actinidia arguta and shine muscat grape were used as the main raw materials，and compound probiotics were added to develop an Actinidia arguta and grape probiotic fruit puree，so as 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.An orthogonal test was carried out on the basis of a single factor to determine the best product formula as follows.The ratio of Actinidia arguta pulp to grape pulp was 7∶3；the amount of glucose fructose syrup，seaweed oligosaccharides，and compound probiotics were 14，3，and 0.6 g/100 g，respectively.The fermentation temperature was 35 ℃，and the fermentation time was 24 h.The Actinidia arguta and grape probiotic fruit puree under this formula and process conditions had unique fruit fragrance，delicate taste，sweet and sour flavor，best sensory quality，and certain antioxidant capacity.