榄钱酥性饼干以低筋小麦粉、榄钱粉为主要原料，加入黄油、糖霜等配料制作而成。以感官评分为考察指标，通过单因素实验与正交实验对产品配方进行优化，结果表明：榄钱酥性饼干的最优生产配方为：低筋小麦粉100 g，黄油50 g，糖霜40 g，榄钱粉10 g，盐05 g，全脂奶粉1 g，鸡蛋液12 g，泡打粉2 g，水35 g，按上述配方制作的榄钱酥性饼干色泽均匀、口感酥脆、香味浓厚、甜度适中，感官评分最高，测定其硬度为（1 076.0±12.8）g，内聚性为0.23±0.01，弹性为（0.2±0.007）mm，咀嚼性为（0.8±0.012）mJ。
The avicennia marina crisp biscuits were made of low-gluten flour, powder of avicennia marina, butter, icing sugar and other ingredients. The product processing technology and the formula was optimized by single factor experiment and orthogonal experiment with sensory score as index. The results showed that the optimal formula of the crisp biscuit was: low gluten flour 100 g, butter 50 g, icing sugar 40 g, avicennia marina powder 10 g, salt 0.5 g, whole milk powder 1 g, egg liquid 12 g, baking powder 2 g, water 35 g. According to the above formula, the crisp biscuit with avicennia marina has the advantages of uniform colour, crisp taste, strong fragrance, moderate sweetness and highest sensory score. The hardness is （1 076.0 ± 12.8）g, the cohesion is 0.23 ± 0.01 and the elasticity is（0.2 ± 0.007）mm, the chewiness is （0.8 ± 0.012）mJ.