以苦杏仁为原料和鲜牛乳为原料，经脱皮、去苦、乳化和发酵等主要工艺步骤获得杏仁乳生产最佳技术参数。结果表明，杏仁酸乳发酵工艺的条件为：杏仁乳:牛乳比例为30:70，接种量5%，发酵时间为5 h，按照以保加利亚乳杆菌、嗜热链球菌(1:1)接种，42 ℃条件下发酵，可得品质优良的杏仁酸乳。

Taking bitter almond and fresh milk as raw materials, the optimum parameters were obtained with main technology including peeling off the skin, debittering process, emulsification operation and fermentation. The results showed that, the optimum parameters of almond sour milk were as follows: the ratio of almond milk to fresh milk 30:70, inoculum size 5%, fermentation time 5 h, lactobacillus bulgaricus / streptococcus thermophilus ratio 1:1 and fermentation temperature 42 ℃. The final product under the optimum conditions showed high sensory qulity.

陕西省科技厅自然科学基础研究计划项目（2011JQ4014）