Abstract: Using walnuts as the main raw material, the auther developed a kin d o f lactic acid beverage with rich nutrition, equilibrium in nutrients and reta in ing the flavor of walnuts. After a long time of study, he found a main technol o gical process and the optimun conditions of fermentation and the factors whic h would affect the quality of products of the process.

Key words: walnuts, lactobacillus, prepare, ferment, homogenize, stabiliser