The wheat aleurone layer Shaqima was prepared with wheat aleurone layer,high-gluten flour.And sensory evalua-tion was the main reference index,the best technological formula was optimized by single factor test and orthogonal test.The results showed that the best technological formula of aleurone layer Shaqima were as follows:on the basis of 100 g high-gluten flour,egg addition amount 60 g,frying time 50 s,aleurone layer addition amount 24 g,gluten addition amount 6 g.The Shaqima under this process had a complete shape,a pale yellow surface,rich egg aroma,stable tissue,loose taste,and the highest sensory score.
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