Abstract:Using brown sugar and glutinous rice flour as the main raw materials，lard oil，ginger powder and other auxiliary materials were added to make brown sugar crisp cakes through differential pressure expansion technology to investigate the production process of brown sugar crisp cakes.The sensory scores and brittleness of crisp cakes of red sugar were used as evaluation indicators.Single factor experiments were performed on the amounts of lard，brown sugar powder，ginger powder and water.Response surface methodology was used to optimize the formulation of brown sugar crisp cakes.The optimum technological parameters of the brown sugar crisp cake were：lard oil addition amount was 16 g，brown sugar powder addition amount was 98 g，and water addition amount was 20 g.Under these conditions，the sensory score of brown sugar crisp cake was 93.28，the brittleness index was 2 315.8 gf，and the coliform group was negative.