The cold squeezed peanut meal was as raw materials in this study and studied the production process of peanut protein gel food by the CaCl2 as coagulant. The concentration of fluid,adding coagulant temperature,the quality of using coagulant and the coagulation temperature was chosen to be researched in this experiment. The level of different factors was determined by the single factor experiment by the way of sensory evaluation,then the optimize the extraction technology was determined using the intuitive analysis method by the way of orthogonal experiment and the yield, hardness and gel strength was as evaluation index. Eventually obtained:the concentration of soymilk was 1∶10 by adding 8 mL CaCl2 at the temperature of 90 ℃and then under the condition of 90 ℃coagulated 30 min,the comprehensive effect of yield,chewiness and get strength of produced peanut protein gel food was better.

Taking cold squeezed peanut meal as raw material,we prepared peanut tofu,and also studied the influences of compound coagulants(CaCl2-MgSO4,brine-MgSO4) on the hardness,elasticity,chewiness and gel strength. The results showed that the hardness,chewiness and gel strength of the peanut tofu decreased firstly and then increased as the amount of CaCl2 or MgSO4 increased when CaCl2-MgSO4 was used as the compound coagulant;the hardness and chewiness increased firstly and then decreased,but the gel strength was in an opposite trend when brine-MgSO4 was used as the compound coagulant;and the elasticity of the peanut tofu had little changes as the ratio of the compound coagulants changed.

The compositions of fatty acids in Paprika Oleoresin were analyzed by GC-MS system.The results showed that Paprika Oleoresin contain 34 fatty acids.The polyunsaturated fatty acids comprise 78.10% of the total fatty acids,and the main polyunsaturated fatty acids is linoleic acid(69.79%).Paprika Oleoresin is oil that contain rich nutrition.