在预实验及单因素试验的基础上，选取葡萄糖酸δ内酯、酸式焦磷酸钠、柠檬酸三个对油条品质有影响的因素为自变量，油条的比容和感官评分为响应值，利用响应曲面设计的方法，研究各自变量及其交互作用对油条品质的影响。通过响应面分析得出无铝油条膨松剂的最佳参数为：以小麦粉为100 g计,碳酸氢钠2.5 g，葡萄糖酸δ内酯1.72 g，酸式焦磷酸钠0.72 g，柠檬酸0.28 g，此时油条的比容为4.77 ml/g，感官评分为92分。

On the basis of preliminary experiments and single factor experiments，three factors of gluconic acid delta lactone,sodium acid pyrophosphate and citric acid were selected as independent variable, which have influence on deep fried dough stick quality,and the specific volume and sensory evaluation of deep fried dough stick were selected as response values.The effects of independent variable and their interaction on deep fried dough stick quality were studied by use of response surface design methodology. The results obtained with the use of response surface design showed that the optimum parameters of non aluminum leavening agent of deep fried dough stick are as follows：using wheat flour dosage as 100 g,sodium bicarbonate 2.5 g，gluconic acid delta lactone 1.72 g，sodium acid pyrophosphate 0.72 g，citric acid 0.28 g，and the specific volume of deep fried dough stick was 4.77 ml/g and sensory evaluation was 92.