Abstract: The crispy candy uses Sanchi flower and peanut as raw materials. The optimum craft of crispy candy is obtained with the orthogonal design L₉（3⁴） based on the single-factor experiment for the ratio of sugar, citric acid addition, Sanchi flower addition, peanut addition, black sesame addition and formulated temperature. The results shows that the optimum formula is composed of the ratio of sugar about 5∶3, citric acid 0.65%, Sanchi flower 2.5%, peanut 34%, black sesame 8% and formulated temperature 150 ℃.

Key words: Sanchi flower, crispy peanut candy, sensory quality, technology optimization