Abstract:In order to determine the best process for traditional Xinjiang nuts cake，the amount of peanuts and other dried fruits added，the amount of syrup and sugar added was taken as an investigation factor.On the basis of single factor experiments，four factors were designed using Design Expert 8.0.6 Box-Behnken experimental design.The horizontal response surface optimization analysis determined the optimum ratio of Xinjiang nuts cake；the amount of peanuts was 61 g，the amount of other dried fruits was 31 g，the amount of syrup added was 29 mL，and the amount of sugar was 15 g.Under this condition，the sensory evaluation score of the Xinjiang nuts cake was 95.50 points.The actual results are in good agreement with the predicted values of the model，which shows that the model is reliable and reliable.It provides a reference for the making process optimization and related research of Xinjiang nuts cake.