Preparation of drink of Kefir walnut milk

In this study,kefir grains were used as starter cultures added in the walnut milk. Four factors:fermentation temperature,fermentation time,inoculums size and sugar consumption which affected quality of Kefir products were selected. The optimal technology conditions of walnut milk Kefir were determined by using orthogonal experiments L9(34). The results showed that the optimal fermentation condition was as follows:fermentation temperature of 30℃,fermentation time of 12h,inoculums size of 5% and sugar consumption of 8%. Final products had smooth taste and specific flavor.