Abstract:This study aimed at exploring the best formula process of caramel treats with sorghum flour.Sorghum flour，gluten flour and high gluten flour were used as the main raw materials，with eggs，yeast and special modifier to produce new caramel treats. The approximate range of the main raw materials was determined by single factor experiment，Box-Behnken design was adopted to optimize caramel treats processing，the main raw materials were set with different gradients respectively，the sensory evaluation was taken as the response value，the results was analyzed by response surface method，so as to determine the optimal parameters of the proportion of mixed powder，amount of yeast powder，amount of egg and amount of special modifier. The results showed that the best process for sorghum caramel treats was that the ratio of sorghum flour and gluten flour and high gluten flour was 27.88 ∶22.12 ∶50，yeast powder was 0.37%，egg was 51.31%，caramel treats special modifier was 0.21%. After optimizing the process，the caramel treats was milky yellow in color，sweet in taste，the texture was soft，melting in the mouth，and had the sorghum flavor. The chewability and toughness of caramel treats were improved by texture analysis.