Abstract:Using low gluten wheat flour and Tricholoma matsutake powder as main raw materials， Tricholoma matsutake cranberry crisp biscuits were prepared.Taking the sensory score as the index，the fuzzy comprehensive evaluation method was used to determine the optimal dosage range of each single factor.On this basis，the formula was optimized by response surface，and the physical and chemical indexes and texture properties of the product were determined. The results showed that when low gluten wheat flour 100%， Tricholoma matsutake powder 16.6%， baking soda 0.9%， butter 53.6%， granulated sugar 37.9%， egg 13%， cranberry 10%， milk powder 5%， salt 0.8%， and baking 10 min at 210 ℃and 180 ℃. The dried Tricholoma matsutake cranberry biscuit was neat，crisp and well-balanced，and the sensory score was 92.1 points.Under these conditions， the physical and chemical indexes of the product accorded with the national standard，with hardness（1 465.35±62.95）g，crispness（937.89±15.23）g·s，chewiness（1 206.29±38.67）mJ and elasticity（0.237±0.02）mm.The texture parameters of the products were compared with those of crispy biscuits sold in the market， and the results showed that all the parameters of the products meet the requirements of the market.