In this paper, a fermented beverage kvass is developed by using carrot-tomato as adjuvant and malt as main raw materials. The optimal ferment condition of carrot-tomato kvass drink were determined respectively through L9（3^4）orthogonal test as follows： malt wort： carrot juice： tomato juice = 5：3：2, switch-in quantity of lactics（L.b：S.t=1：1 ） and Saecharomyces cereuisiae is 3.0%（v/v）, with proportion 2：1, under 35℃ temperature and ferment 24 h. After fermentation products regulate sugar content to 10%, pH 4.0, alcoholicity 1%, and...
