Abstract:

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.