Abstract: The walnut and peanut milk using walnut, peanut and fresh milk as raw materials, The technology of fermentedwalnut and peanut milk was studied. The number of additives and culture sadded , the fermented temperature and time and theacidity controlled were sifted from the experiments. Then the optimum procedure and prescription to produce the product wereintroduced. It also compared its flavor and nutrition quality with the non-fermented product. The results showed that thefermented walnut and peanut milk was a nutritious and delicious fermented milk product.

Key words: walnut, peanut, lactic acid bacteri fermentation, nutrition quality flavor quality