Abstract:The composition and aggregation structure of pork floss were studied and peanut pork floss products were developed.Taking Taicang pork floss as raw material，its infrared spectrum was measured，the kinds and contents of metal elements were analyzed，and its fiber morphology was observed with microscope and scanning electron microscope.Peanut was added to Taicang pork floss to make pork floss.By single factor experiment，peanut type，peanut adding amount，peanut particle size and frying time were determined.Single factor was optimized by L9（34）orthogonal experiment，and the best parameters were obtained by sensory score.The results showed that Taicang pork floss had typical protein characteristic infrared absorption and 1 735（w）cm-1unique infrared absorption peak.The pork floss fiber had a good separation and toughness，and was cylindrical with shallow grooves.It was rich in macro elements such as Na，K，Ca，Mg，and essential trace elements such as Fe，Zn，Mn，Cu，Se，Cr.The best match with the pork floss was the original peanut，which could have both the fresh pork floss flavor and the rich and mellow peanut flavor.The best technological parameters obtained from the orthogonal test were as follows：the amount of peanut added was 40 g，the particle size of peanut was 1.5 mm in diameter，and the frying time was 10 min.In this case，the peanut flesh was golden in color，uniform in texture and fluffy in tissue state.