The effects of different ingredients of soybean oligopeptide biscuit was studied, and the optimum formula was dotained by a single factor analysis and orthogonal test.

• 应用单因素试验和正交实验法,对影响功能性大豆寡肽饼干质量的各重要因素进行了较为详细的研究,得出最优工艺参数,并对工艺的特点作了介绍。