以南瓜为原料，采用切块、软化、打浆、酶解、发酵、冷藏等基本工序，在单因素试验的基础上，以活菌总数为响应值，采用Box-Benhnken设计优化发酵南瓜饮料工艺条件。结果表明，南瓜汁经纤维素酶、果胶酶、糖化酶复合酶解，可获得发酵性糖为22.78 g/L的南瓜汁发酵醪液，以3%(V/V)的接种量接种凝结芽孢杆菌CGMCC9951，培养16 h后再以相同接种量接种干酪乳杆菌LC102，进行8 h偶联发酵，最终获得活菌总数为3.072×109 CFU/mL，凝结芽孢杆菌为1.89×109 CFU/mL，且富含39.8 mg/L β-胡萝卜素，1.5%南瓜粗多糖，0.14 mg/mL Vc，0.115 mg/mL多酚，以及含有γ-氨基丁酸、谷氨酸等18种氨基酸(包含8种必需氨基酸) 的活菌南瓜饮料。

Using pumpkin as raw material, cutting, softening, beating, enzymolysis, fermentation and refrigerating ang so on as the basic process, based on the single factor experiment, the total number of viable cells were selected as the response value, and the Box-Benhnken design was used to optimize the fermentation of pumpkin beverage process conditions. The results showed that the pumpkin juice with 22.78 g/L fermentable sugar could be obtained after treatment by cellulase, pectinase and glucoamylase. Bacillus coagulans CGMCC9951 was inoculated with 3% inoculum, and after 16 hours of cultivation, the same inoculation amount of Lactobacillus casei LC102 was inoculated for 8 hours coupled fermentation. Eventually the total number of viable cells was 3.072×109 CFU/mL, the number of Bacillus coagulans was 1.89×109 CFU/mL. It contained 39.8 mg/L β-carotene, 1.5%pumpkin polysaccharide, 0.14 mg/mL Vc, and 0.115 mg/mL polyphenol. Furthermore, the viable pumpking beverage contained 18 amino acids (including 8 essential amino acids) such as γ-aminobutyric acid and glutamic acid.