In order to prepare navel orange whole fruit fermented beverage using the complex probiotic strains of Lactobacillus plantarum and Lactobacillus casei， the Box-Behnken response was used to investigate the fermentation temperature， time and inoculation amount of the beverage， and the fermentation conditions of the beverage were optimized by indexes (viable bacteria count and sensory score). The aroma components of navel orange juice before and after fermentation were analyzed by HSPME-GC-MS. The results showed that the optimal fermentation process of navel orange whole fruit fermented drink was fermentation temperature 34 ℃， time 23 h， inoculation amount 3%， viable bacteria count (8.91±0.11) lg(CFU/mL)， sensory score 84.8 points. Under these conditions， the aroma content of the drink after fermentation was richer. There were 8 kinds of alcohols， 2 kinds of lipids， 5 kinds of ketones， 6 kinds of alkenes， 2 kinds of aldehydes and 4 kinds of other kinds of components with the increase of relative content. The increase of relative content of alcohols and aldehydes was the most， which mainly gave the fermented juice more fruity flavor. Therefore， fermentation is beneficial to improve the flavor of navel orange juice and give it typical flavor.