Abstract:These experiments used wheat bran powder as the main raw material and wheat flour，rice flour，corn flour，malt syrup，fresh onion，purple potato starch as auxiliary material，adopting double screw extrusion technology combined with far infrared baking way，to study the orthogonal research on base of single factor experiment.The sensory of wheat bran puffed food serve as evaluation index to optimize the technical formula parameters：a mixture with the additive amount of 28%，wheat bran powder with particle size of 80 mesh，4%fresh onion and 1.8%purple potato starch were proced by double screw extruder，stirring centiruge at 3 500 r/min at 95 ℃，then baked at 120 ℃for 15 min.Under these conditions，the wheat bran leisure food behave better for sensory and texture characteristics.