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目的：为了有效地提升糕点的口味与口感，文章结合实际加工工艺和加工需求，在糕点当中建立科学合理的虾青素加入量，以更好地控制糕点中酸价。方法：通过对实验数据进行数据处理，依据着实验方案的数据结果，采用三三正交实验结合温度、湿度、对生产产生的影响，同时依据着实验数据结果对结论内容进行探讨。结果：虾青素浓度在5%时具有良好酸价控制作用。结论：采取该种方法进行的产品设计可靠、专属性强，可用于糕点加工中的酸价控制，有效地延长了糕点类食品的保质期。“,”Objective: In order to effectively improve the taste and texture of pastries, this article combines the actual processing technology and processing requirements to establish a scientific and reasonable amount of astaxanthin in the pastries to better control the acid value of the pastries. Method: Through the data processing of the experimental data, based on the data results of the experimental plan, a three-three orthogonal experiment was used to combine the temperature, humidity, and the impact on production. At the same time, the content of the conclusion was discussed based on the experimental data. Result: Astaxanthin has a good acid value control effect when the concentration of astaxanthin is 5%. Conclusion: The product design with this method is reliable and specific, and can be used for acid value control in pastry processing, effectively extending the shelf life of pastry foods.