核桃酸乳加工技术研究

Processing Technology of Fermented Walnut Milk

以核桃仁为主要原料，经乳酸菌发酵，制作核桃酸乳，对奶粉、白砂糖添加量及菌种接种量进行了试验，在色泽、风味和组织形态等方面获得了较好的配比水平。

The fermented walnut milk by lactic acid fermentation was made characterized by itsattractive color, good flavor and texture. The main ingredient was walnut kernel and certainamounts of milk powder, sucrose and bacteria inoculated and admixed. Through fermentationstudy a rational proportion of ingredients was obtained satisfactorily.