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。

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.