Different probiotic fermentation can give different flavor and nutrient to juice. Five probiotics， including Lactobacillus paracasei， Lactobacillus plantarum， Bifidobacterium lactis， Lactobacillus rhamnosus， and Lactobacillus acidophilus were selected to ferment Hanfu apple juice in this study. Their fermentation characteristics in Hanfu apple juice and the influence on the flavor and nutritional quality of fermented apple juice (FAJ) were analyzed. The results showed that the sensory receptivity of apple juice fermented by Lactobacillus paracasei， Lactobacillus rhamnosus， and Bifidobacterium lactissan were better， and the total number of lactic acid bacteria colonies after fermentation were higher than 106 CFU/mL， which met the industry standard of fruit and vegetable fermented juice. These three probiotics can give apple juice good flavor， and the total amount of free amino acids before and after fermentation has no significant change， maintaining at about 10 mg/100 g. Moreover， their alcohol production capacity is not strong and the acid production capacity is moderate， which can avoid the risk of post-acidification after FAJ. The results could provide some theoretical reference for the development of probiotic fermentation products of Hanfu apple juice.