以红枣干颗粒、低筋面粉、白砂糖、葡萄糖浆、棕油、鸡蛋、大豆蛋白粉及全脂奶粉为原料，研究了红枣干营养饼干的最佳生产工艺和操作条件。结果表明：红枣干颗粒4 g、低筋面粉110 g、白砂糖10 g、葡萄糖浆50 g、棕油25 g、鸡蛋5 g、大豆蛋白粉8 g、全脂奶粉4 g，所得制品风味优良，实在感强，色泽独特且营养丰富。

The optimal conditions in producing the nutritional jujube fruit crackers with jujube fruit grain, low gluten flour, sugar, grape syrup, palm oil, egg, Soy protein powder and whole milk powder was studied in this paper. And the best formula was: jujube fruit grain 4g, low gluten flour 110 g, sugar 10 g, grape syrup 50 g, palm oil 25 g, egg 5 g, soy protein powder 8 g and whole milk powder 4 g.