Abstract: The formula and processing technology of Torreya grandis Pueraria lobata biscuit were studied by single factor test and orthogonal test. The effects of the addition of Torreya grandis powder, Pueraria lobata powder, butter and xylitol on the quality of Torreya grandis Pueraria lobata biscuits were determined and the formula was optimized. The results showed that various factors influence on Torreya grandis Pueraria lobata biscuit sensory score was butter amount>Pueraria lobata powder amount>Torreya grandis powder amount>xylitol amount. The best formula and production process parameters were as follows： the addition of Torreya grandis powder was 15 g, Pueraria lobata powder was 20 g, butter was 20 g,xylitol was 25 g, milk powder was 10 g, salt was 0.5 g, baking soda was 1 g, eggs were 40 g, low-gluten wheat flour was 100 g, and the baking time was 13 min at surface fire temperature 165 ℃, bottom fire temperature 165 ℃. The biscuits prepared under these conditions have unique flavor, excellent quality and certain nutritional and health care functions.

Key words: Torreya grandis powder, Pueraria lobata powder, biscuit, production process