Wolfberry and walnut milk was prepared using wolfberry and walnut as main raw materials. The extraction conditions for wolfberry juice, effect of NaOH solution concentration and temperature on peeling of walnut kernel, and component of emul-sifier was studied. Orthogonal design was adopted to optimize the formula of wolfberry and walnut milk including pH, dose of wolfberry juice, walnut milk and sugar. The results showed that the optimal wolfberry juice extraction conditions were, mass ratio of wolfberry to water, 1:4; extraction temperature, 60℃; extraction time, 4 h. The optimal peeling craft for walnut kernel was soaking in 5 g/L NaOH solution at 70-80℃ for 10-15 min as the obtained kernel was white; and the walnut milk was with good color. The best component of emulsification stabilizer was 0.75 g/L monoglyceride+0.75 g/L sucrose ester+0.25 g/L modified soybean phosphatide+0.25 g/L trimeric glyceride+0.25 g/L CMC+0.25 g/L sodium alginate+0.75 g/L xanthan gum+0.75 g/L pectin. The best formula of wolfberry and walnut milk was 18% wolfberry juice+20% walnut milk+120% sugar, pH 4.6.%为了研究枸杞核桃乳的最佳工艺条件,参考报道的工艺条件选择枸杞汁的最佳提取条件,采用不同浓度的NaOH溶液和温度组合试验选择最佳的核桃仁去皮条件,采用不同成分乳化稳定剂的稳定性试验选择最佳的乳化稳定剂；为了研究枸杞核桃乳的最佳配方,采用正交试验研究枸杞汁用量、核桃乳用量、pH、白砂糖用量的最佳组合.结果表明,枸杞汁提取的最佳工艺条件为枸杞与水的质量比1∶4,提取温度60℃,提取时间4h;核桃仁的最佳去皮条件为选用5 g/L NaOH溶液在70～80℃下浸泡,在此条件下只需10～15 min就可达到皮仁的分离,而且仁色白,所加工的核桃乳色泽好；乳化稳定剂成分最佳为单甘酯0.75 g/L,蔗糖酯0.75 g/L,改性大豆磷脂0.25 g/L,三聚甘油酯0.25 g/L,羧甲基纤维素(CMC)0.25g/L,海藻酸钠0.25 g/L,黄原胶0.75 g/L,果胶0.75 g/L.枸杞核桃乳的最佳配方为枸杞汁用量18％,核桃乳用量20％,pH 4.6,白砂糖用量120g/L.
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