摘要：为了改善大中小学生早餐营养摄入不足，补充益智和能量的早餐营养，丰富早餐风味，本论文将通过实验，自主研制开发一款以核桃为主要原料、辅助以蜂蜜、红枣、牛奶等辅料的风味营养早餐酱。方法 通过预实验，将核桃与红枣按一定比例调配，并加相应辅料，然后进行正交试验，通过研究营养早餐酱的配方和工艺，制成口感优良、营养丰富、风味醇厚，具有全面营养价值和保健功能的核桃营养早餐酱产品。结果 目前市售核桃再加工产品种类单调，为了拓宽核桃再加工产品的开发途径, 我们采用科学的生产工艺, 开发研制核桃酱产品, 该产品即保持了核桃的营养保健成分, 又具有良好的稳定性，开辟了核桃资源利用的新途径。结论 通过试验，确定了核桃营养早餐酱的工艺条件和最佳配比。按此配方、工艺制成核桃营养早餐酱甜味适中，有核桃和枣浓郁的香味，颜色呈枣红褐色，表面光滑且成型，有光泽度，咀嚼后枣香味，口感细腻丝滑，香甜可口、美味留香。

关键词：核桃  营养  早餐酱   制作

Abstract：Objective To improve pupils and students breakfast inadequate nutritional intake, add breakfast nutrition and energy, rich breakfast flavor, this thesis experiment independently developed a walnut as main raw materials, auxiliary honey, red dates, milk and other nutritious breakfast sauce. Methods By using Preliminary experiments, walnut and red dates by a certain percentage allocation, and add the appropriate accessories, then through orthogonal test formulations and processes to get nutritious breakfast sauce, made ​​of good taste, nutrient-rich, full-bodied flavor, with full nutritional value and health functions walnut nutritious breakfast products. Reasult Commercially available walnut and processed products are monotonous, in order to broaden the walnut processing product development approach, we use scientific production technology, developed walnut sauce products, the product is maintained walnut nutrition and health ingredients, but also has good stability, opened up a new way of walnut resource utilization.Conclusion Test to determine the process conditions and the best ratio of walnut nutritious breakfast sauce. Click here to formula, process made ​​of walnut nutritious breakfast sauce moderate sweetness, rich flavor of walnuts and red dates, purplish-brown color, smooth surface and forming, gloss, chewing jujube flavor, the taste of silky, sweet and delicious, delicious fragrant.

Keywords  Juglanes regria   nutrition   Breakfast sauce   manufacture