均匀设计法优化陈皮卤制核桃仁制备工艺

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Abstract： Using Juglans sigillata Dode kernels from Dali city and dried tangerine peel as the main raw materials，walnut kernels marinated with dried tangerine peel is prepared through the processes of blending， marinating and drying，the preparation process is optimized by single factor test and uniform design， and the physicochemical and texture properties of the products are analyzed. The results show that the optimal preparation process for marinating walnut kernels with dried tangerine peel is as follows： the marination time is 15min ，the soaking temperature is 60∘C ，the addition amount of salt is 0.048% ， the addition amount of dried tangerine peel is 0.08% ，the drying time is 26min ，and the drying temperature is 40°C . The moisture content of walnut kernels marinated with dried tangerine peel prepared by this method decreases significantly from 10.36% to 0.31% ，the total protein content decreases significantly from 12.89% to 9.31% ，the total sugar content decreases significantly from 7.15% to 3.67% ，thefat content increases from 57.05% to 67.45% ，and the content of total flavonoids and total polyphenols shows no significant change.The color of walnut kernels marinated with dried tangerine peel prepared by this method is golden brown，with significantly improved brightness compared to the raw material， indicating that the color quality is good. They are crispy，and have good chewinessand the unique flavor of dried tangerine peel.

Key Words：walnut kernel；dried tangerine peel；marination；natural antioxidants；shelf life；flavor substances

核桃（JuglansregiaL.）属于胡桃科核桃属，是一种种植面积大、经济价值高的珍贵木本油料作物。（剩余10121字）