To optimize the methods and conditions for measuring hardness of compressed food with texture analyzer. Factors affecting the hardness results such as supporting frame distance， pre-test speed， test speed， trigger force and distance were evaluated by single factor testing respectively. On the basis of that， the response surface method was used to optimize the main parameters by establishing a mathematical mode. The optimal conditions were as follow： 50 mm supporting frame distance， 1.03 mm/s pre-test speed， 1.27 mm/s test speed and 70.7 g trigger force. These conditions were estimated by verification test， which gave the dispersion of the maximum bending force by 3.949， 3.5% from that of the theoretical prediction value. It showed that the test methods and conditions established here significantly improved the accuracy and reproducibility of hardness test results for compressed food.