Abstract:The optimal conditions for three-factor potato biscuits were established.The quality ratio of low gluten flour and potato flou，the amount of sugar，the amount of butter were selected as independent variables.In the first step，the ranges of the variables were determined by one-factor-at-a-time method for optimization.Subsequently，a mathematical model was developed for comprehensive evaluation of the using potato biscuits principal component analysis （PCA）.Finally，optimization experiments were carried out based on the comprehensive evaluation using response surface methodology.As a result，the optimal drying conditions were determined as follows： the quality ratio of low gluten flour and potato flour was 7 ∶3，butter 35% ，white granulated sugar 35%：The actual measured value was 0.81 which was consistent with the model predicted value was 0.787 5.The regression coefficient of the two polynomial regression model established was significant，and had better fit degree（p＜0.000 1，R2=0.987 2）.In conclusion，the application of principal component analysis combined with response surface mothod was effective in the optimization of potato.