Abstract:With mulberry leaf and kudzuvine root as raw materials，a kind of rich nutrition biscuit was developed by low-temperature baking technology.With the sensory score as the index，four contributing factors were used for experiment and verification，which were as follow：the addition amount of kudzuvine root powder，whole milk powder，mulberry leaf powder and xylitol.Single factor test and orthogonal array were conducted to determine the optimal process and formula of mulberry leaf and kudzuvine root sugar-free biscuits.The results indicated that the optimal formula was low-gluten flour 25 g，xylitol 8 g，butter 8 g，kudzuvine root powder 20 g，baking powder 0.6 g，whole milk powder 10 g，whole egg liquid 10 g and mulberry leaf powder 5 g；the baking temperatures were 65℃ for surface fire and 55℃ for bottom fire，and the baking time was 6 h.Under these conditions，mulberry leaf and kudzuvine root sugar-free biscuits tasted delicate and crisp，uniform color，special mulberry leaf fragrance and light milk aroma as well as no cracks and impurities.