[目的]确定辣木苏打饼干最佳工艺配方。[方法]以辣木粉为主要原料，通过单因素和正交试验研究辣木粉、酵母、食用油、NaH－CO34种物质添加量对辣木苏打饼干品质的影响。[结果]各因素对辣木苏打饼干品质影响大小依次为辣木粉添加量、食用油添加量、NaHCO3添加量、酵母添加量，得出辣木苏打饼干最佳配方为辣木粉添加量350 g／kg，酵母添加量18 g／kg，食用油添加量170 g／kg，NaH－CO3添加量6 g／kg，制作出的辣木苏打饼干口感酥脆，具有辣木的特征香味。[结论]该试验所得工艺配方可为辣木苏打饼干的工业化生产提供理论指导。%Objective] The optimal preparation technique for Moringa oleifera soda biscuit was determined.[Method] With Moringa oleifera powder as main material,based on the single-factor and orthogonal test,effects of the amount of Moringa oleifera powder,yeast,edible oil,NaHCO3 on soda biscuit taste were studied.[Result] The order of factors influencing sensory evaluation was Moringa oleifera powder,edible oil,NaHCO3 , yeast.The optimum conditions were as follows:the amount of Moringa oleifera powder 350 g/kg,yeast 18 g/kg,edible oil 170 g/kg and NaHCO3 6 g/kg.Under the above conditions,the crackers were obtained with crisp taste and unique flavor.[Conclusion] The study can provide theoretical guidance for the industrial processing of Moringa oleifera soda biscuit.
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