Abstract:The effects of lotus seed pot IDF addition， butter addition， baking temperature and time on the sensory qualities of cookies were investigated by single factor experiment. Then， their regression model was established. The total points of the organoleptic items and the synthetical points obtained by principal component analysis were respectively used as the index to optimize the technological parameters of cookies based on response surface methodology. The optimized parameters， which were finally confirmed by practical comparison in sensory quality， were as follows： IDF addition was 3.8 %， butter addition was 60 %， baking temperature was 196 ℃ ， and baking time was 11 min. The three -point bending test indicated that the correlation between sensory quality and brittlement was negatively significant （P <0.05）. This work provides the processing technology of cookies enriched with dietary fiber from lotus seed pot， and explores the evaluative index and method for cookie quality. It can be used as a reference for the development of lotus seed pot.