Abstract: In order to overcome defect of traditional koumiss, the technology for the koumiss processed from juice mixed with milk peptides hydrolyzed by protein enzyme was studied by orthogonal methods and contrast tests. The result showed that the optimum hydrolyzing enzyme of the milk protein was neutral protein enzyme, the optimum enzymolysis condition was that the milk which was degreased was degraded for 5 h by 140 mg/L the enzyme at 50℃ under pH 6.5. The optimum fermentation conditions for the koumiss were that the sugar content of the milk which was hydrolyzed was adjusted to 15% with sucrose, mixed with 4% concentrated juice of Chinese goosebeery, then it was fermented for 12 hours at 25℃ by 0.35% kefir ferment, the alcohol and total acidity of the fermented solution was highest synchronously. The optimum formulas of the koumiss were 60% fermented solution, 6% sugar, 0.28% acid, 0.1% sweet additive, 0.5% stability additive, 0.06% mixed essence and 8 mg/L flavor intensifier, the quality of the koumiss was best.