Abstract:Shelled peanuts were used as raw materials to compare the effects of different treatment on peanut quality，such as cleaning time，soaking treatment method and baking temperature.The results showed that the thickness of the peanut shell could be reduced by rinsing.Rinsing the peanut shell for 20 minutes was beneficial to the taste of the peanut and could maintain the integrity of the peanut shell，the absorption rate of the liquid was improved while maintaining low energy consumption.The vacuum impregnation effect of peanuts at 0.08 MPa was better than that of atmospheric pressure impregnation.The optimum amount of liquid added during cooking of peanuts was determined by orthogonal experiment：25 g/kg of salt，30 g/kg of licorice，and 0.6 g/kg of sucralose for every 1 000 mL of water.Soaking peanut in vacuum and baking them under 90 ℃ for 16 h，the main physical，chemical quality indicators and sensory evaluation scores of peanut kernels was better than that of traditional baking methods-high temperature and short time baking.