Abstract:It took low-gluten flour， soy bean dregs fiber and cranberry for the main raw material to exploring the optimal formulation of the soy bean dregs fiber and cranberry biscuit. Based on the single factor experiments which had clearly identified quality ratio of flour and soy bean dregs fiber， quality ratio of oil and sugar， the amount of cranberry addition on the sensory score effect of soy bean dregs fiber and cranberry biscuit， according to the Box-Behnken design method， it introduced response surface methodology to establish the nonlinear sec－ ond order polynomial regression equation and numerical model for the optimized recipe of soy bean dregs fiber and cranberry biscuit. Result showed that the optimum formula of soy bean dregs fiber and cranberry biscuit was the quality ratio of flour and soy bean dregs fiber 4.38 ∶ 1， quality ratio of oil and sugar 1.59 ∶ 1， the amount of cranberry addition 15.90 g， the sensory score of optimized verification test up to 91.65 （n=3）， which was close to the predicted value （92.91）， deviation was 1.37 %. This model can be used for soy bean dregs fiber and cranberry biscuit formula theoretical prediction. It not only has good crisp， but also has soy bean dregs fiber， cranberries and butter flavor in this formulation of the best quality.