The relation between survivors of microorganisms and processing pressure as well as holding time during UHP treatment to Kiwi juice was investigated.

The results demonstrated that the fermented yo- gurt tastes well and have appealing color,and is nutritious under fermentation at 41℃for 4 h with addition of 10% fresh kiwi juice,7% aloe,8% sucrose and 3% mixed ferment agent.

Through on orthogonal design L9(3 4 ),the technology of kiwi juice fermented by lactobacillus was studied.

Degradation kinetics of ascorbic acid in kiwi fruit juice;

Operation pressure,feeding speed,juice concentration,ultra filtering time and temperature are main factors that affect the permeating flux during ultra filtering kiwi fruit juice with hollow fiber PSF membrane.

The result demonstrates that the proportioning of raw materials of kiwi fruit milk is as follows,kiwi fruit juice,20%;whole dry milk,6%;total acid,0.

Fermenting Actinidia Planch juice with Lactobacillus;

The Lactobacillus-bulgaricus and Lactobacillus-thermophilus(the ratio is 1:1) has been used to ferment the Actinidia planch juice.

A strain of E?36 was isolated from the natural fermented kiwifruit juice.

The nonalcoholic beverage was prepared through the fermentation of kiwifruit juice by two strains C.

The flavour components in different kiwifruit juice were identified by using Tenax GC absorbent and GC MS.