五香‘绿岭1号’薄皮核桃烘烤工艺研究

以‘绿岭1号’薄皮核桃为原料，从烘烤工艺出发，在不添加抗氧化剂的前提下，对比不同烘烤温度下薄皮核桃的干燥速率和氧化程度，优化五香薄皮核桃的烘烤条件，达到缩短烘烤时间、降低氧化程度的目的。结果表明，‘绿岭1号’薄皮核桃在60~90℃梯度升温烘烤条件下，干燥时间、氧化程度均明显低于其他烘烤方式，并且产品质量良好。因此‘绿岭1号’薄皮核桃的最佳烘烤条件是60~90℃梯度升温，其次是持续80℃烘烤。

Research about the Baking Process of ‘Lvling No.1’ Thin Shelled Walnut

In this research,using’Lvling No.1’as thin-walnut ingredient,compared with different drying rates and different oxidation degree under different baking temperatures,without antioxidants.Our purpose was to optimize the spicy skin-shelled walnut baking conditions,shorten baking time and reduce the oxidation degree.And results showed that,increasing temperature from 60℃ to 90℃ in a gradient style,its drying time and oxidative situation were evidently lower than other baking condition and products were in good quality.So the best baking condition for’Lvling No.1’was increasing temperature from 60℃ to 90℃ in a gradient style,and next was the last 80℃ baking.