Abstract:The processing technology of maize caramel treats made of corn flour，high gluten flour，and eggs was studied.The proportion of flour blends，eggs，baking powder additive amount and fermentation period were determined through single factor and response surface methodology.Results indicated that the optimal conditions were as follows：the proportion 1∶2 in corn flour and high gluten flour，eggs additive amount 50%，baking powder additive amount 1%，fermentation period 2 h+2 h.And through the sensory evaluation were optimized by quadratic regression rotation design experiment.That close to the predicted value，indicating the feasibility of the model.This study provides reference and theoretical basis for the development of corn snack food.