本文主要研究了以复合益生菌发酵纯核桃乳的工艺参数。以感官评分及酸度为指标，采用单因素实验对碳源比例、接种量、发酵温度、发酵时间等分别因素进行了考察，并在单因素实验的基础上进行正交实验，结果表明益生菌发酵纯核桃乳的最佳发酵工艺条件为：葡萄糖:蔗糖=5:2，发酵温度44 ℃，接种量0.065 g/L，发酵时间8 h。此条件下制得的发酵核桃乳酸甜可口、状态均一稳定，感官评分最高。对发酵核桃乳进行检测，结果表明，核桃乳经过益生菌发酵后，蛋白质以及脂肪的含量均未发生显著变化，碳水化合物的含量略有降低，氨基酸总含量明显增加，且8种必需氨基酸含量均有不同程度的增加，同时发酵过程产生了功能活性物质共扼亚油酸，含量为2.04%±0.05%，更有利于人体健康。

The processing parameters of pure walnut milk fermented by complex probiotics were studied. The results showed that the optimal fermentation conditions of pure walnut milk were as follows: glucose: sucrose =5:2, fermentation temperature 44 ℃, inoculation amount 0.065 g/L and fermentation time 8h. Under these conditions, the fermented walnut milk was delicious, stable and has the highest sensory score. After fermented by probiotics, the total content of protein and fat of the walnut milk was not changed significantly; carbohydrate content was decreased slightly; amino acid content was increased significantly; and the content of the 8 essential amino acids was increased in varying degrees. In addition, by this fermentation process, conjugated linoleic acid was produced with the content of 2.04% + 0.05%, which was more conducive to human health.

河北省科技计划项目（16392802D）