本研究为弥补牡蛎深加工产品少的不足，研制出了富有牡蛎风味的膨化淀粉片，并运用响应面法优化产品配方，采用正交实验研究最佳工艺参数。实验结果表明制作牡蛎味膨化淀粉片的最佳工艺参数为：薄片厚度为1.5 mm，热风干燥温度为80 ℃，干燥时间为2 h，微波膨化50 s；该产品的最优配方为：小麦淀粉54%，木薯淀粉27%，玉米淀粉7%，牡蛎9%，膨化助剂3%。

 Nowadays oyster is mainly served in the raw with few further processing. The production technology of oyster-flavored crispy chips was studied in this paper through orthogonal experiment and response surface analysis. The result indicated that, the best composition of raw material was wheat starch 54%, cassava starch 27%, corn starch 7%, oyster 9% and expanding agent 3%. As for the crispy piece, its thickness controlled in 1.5mm, the temperature of hot-air drying was 80℃, time of drying and microwave puffing ware 2h and 50s so that the product was well puffed and had delicate flavor.