Abstract: The processing technology and parameters of wheat bran-Chinese date beverage was studied. The beverage was produced with wheat bran and Chinese date as main material by the following principal process: lactic acid fermentation, blending and clarification. The results indicated that Lactobacillius bulgaricus and Streptoccus thermophilus with the ratio 1∶1 obtained the highest acidity.The most suitable ratio of wheat bran and Chinese date juice, inoculum size, initial sugar content and fermentation temperature were 1∶2, 8% , 11% , 40℃.The optimal blending technology was as follow: broth∶water = 1∶10, the quantity of sucrose 5.0% , the quantity of NaCl 0. 3% , the quantity of glycerol 0.1%.The best clarifying method was with centrifugal conditions 3000r/min and 10min. This experimental conclusion has great significance for production of wheat bran-Chinese date beverage by lactic acid fermentation.