In recent years, peanut plant protein milk has been developed rapidly in China, but there is still a considerable market gap in the development and production of lactic acid bacteria fermented peanut protein yogurt. Qingsi County Cuiwei Food & Beverage Factory in Sichuan Province successfully developed a new technology for the production of peanut yogurt by lactic acid bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus) from many years of dairy production practices. This kind of peanut yoghurt can promote digestion and inhibit harmful bacteria in the intestine. It has the characteristics of high nutritional value and long shelf life. It is easy to transport and sell. The main points of production technology are described as follows: 1. Process Peanut Roasting, Peeling, Peeling, Washing, Dipping, Propylene Glycol Alginate, Xanthan Gum, A Separation, Boiling, Sterilizing, Homogenizing, Cooling, Inoculation, Fermentation, Irrigation A fermentation of a cold storage quality inspection of a finished product. Second, the production of fermentation preparation: The skim milk powder was formulated as a 10% solution and incubated at 121°C for 30 minutes to sterilize. When the liquid temperature dropped to 42°C, 1% strains of Lactobacillus bulgaricus and Streptococcus thermophilus were introduced at a ratio of 1:1 according to 2% of the inoculated parent strain. After incubation at 43°C for 48 hours, they were taken out and placed in 4— Store at 5°C for later use. 3. Pre-treatment of peanut milk: After separating the peanut kernels from the stabilizer, it is pumped into a hot and cold brewing cylinder and boiled. When the temperature reaches 80 °C, the liquid surface bubbling is false boiling, and some foam can be removed. Quality assurance. When the temperature reaches 94-96°C, the heating is stopped in two minutes. When the temperature is lowered to 75°C, the mixture is homogenized. After homogenization, the protein and fat particles in the feed liquid are fully emulsified, and the peanut milk product is stabilized. The homogenized peanut milk is cooled to 40-45°C. Fourth, inoculation filling: The above-mentioned treated peanut milk under sterile conditions by adding 3-5% of lactic acid bacteria to produce a drunk agent, after fully mixing, the special glass bottles and caps are sterilized and disinfected quickly and continuously. Filling and sealing bottles. 5. Fermentation cold storage: The filled peanut yogurt bottle is pushed into the fermentation chamber and fermented at a constant temperature of 42° C. for 3-4 hours. When the pH of the peanut yogurt is 4-4.4, the fermentation chamber is introduced, and then the cold storage is entered. The chamber was cooled to below 10°C within 30 minutes and tested after being stored at 3-4°C for 24 hours. For sale.