In this paper,to produce tartary buckwheat yoghurt drink through the fermentation with two species of bacteria (Lactobacillus bulgoricus and Streptococcus thermophilus), tartary buckwheat, milk and Chinese yam were taken as raw materials, which were supplemented with sugar, salt and date honey, and the production process was optimized. The experiment technology parameters based on the total mass of raw materials were as follows;the ratio of tartary buckwheat, milk and Chinese yam was 1:0.5:0.2 (W:W: W) ,the supplemental amounts of sugar,salt and datehoney were 8% ,0.01% and 0.02% respectively; the inoculum concentration was 4% ; CMC was 0.12% ; the optimum temperature of fermentation was (38 ±1)℃ and the optimum time was 12 h. Upon hygiene tests, microbiology, physical and chemical indexes were in line with national standards of food hygiene (GB/T 21732-2008).%以苦荞麦、奶粉、山药为主原料,辅以蔗糖、食盐和枣花蜜,应用保加利亚乳杆菌(Laclobacillus bulgoricus)和嗜热链球菌(Strepococcus thermophilus)发酵,生产苦荞麦酸乳饮料,并对其生产工艺进行了优化,以原料总质量为基础得出试验工艺技术参数为:苦荞麦、牛乳、山药的比例为1∶0.50.2(W∶V∶W),蔗糖、食盐和枣花蜜的添加量分别为8％、0.01％、0.02％;接种量4％;CMC 0.12％;发酵温度(38±1)℃,发酵时间12 h.经检验,微生物学指标和理化指标均符合国家食品卫生规定标准( GB/T 21732-2008).
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