Abstract:Spicy walnut kernels were developed with walnut kernels as the main raw material and supplemented with chili peppers，Sichuan peppercorns，fennel seeds，star aniseed，bay leaves，and other ingredients.With sensory quality as the evaluation index，the formula and processing technology of spicy walnut kernels were optimized through orthogonal experiments on the basis of single-factor experiments. Accelerated destructive tests at 55 ℃and 65 ℃were conducted to predict their shelf life. The results showed that the optimal formula of spicy walnut kernels was composed of 1 000 mL drinking water，30 g chili peppers，16 g Sichuan peppercorns，2 g bay leaves，2 g fennel seeds，4 g star aniseed，and 20 g edible salt. During the processing，the mass ratio of walnut kernels to water was controlled at 1∶3，with a boiling time of 30 min，and then baking was conducted at 80 ℃for 8 h. The spicy walnut kernels prepared under this formula and processing conditions were fresh，fragrant，and crispy，with an excellent spicy flavor and a unique taste. Their physical and chemical indexes complied with the requirements of relevant standards，and their shelf life at room temperature was 315 days.