Abstract:To develop Morchella esculenta fortified cookies with high bioactivity retention and superior sensory quality，this study utilized a sodium alginate-chitosan complex to encapsulate M. esculenta superfine powder.Response surface methodology （RSM） combined with a back propagation （BP） neural network was employed to synergistically optimize the formulation and baking process，alongside the evaluation of the final product′s physicochemical and sensory properties. The results indicated that the encapsulation system could effectively resist the high baking temperature，maintaining relatively high protein and polysaccharide contents even under baking at 200 ℃，which was significantly superior to the unencapsulated group. Through joint model optimization，the optimal processing conditions were established as：M. esculenta powder addition of5.5%，sodium alginate addition of0.3%，baking temperature of 170 ℃，and baking time of 15 min. Under these conditions，the experimental sensory score was 91.53±2.15，aligning closely with the predicted value，and the product exhibited improved texture （decreased hardness，increased fracturability） and color.