Abstract: Taking wheat flour， oats， buckwheat and konjac oligosaccharides as the main raw materials and sensory evaluation as the reference index， the optimum formula of konjac oligosaccharide biscuit was determined by single factor test and orthogonal test. The optimum technological parameters and formula of konjac oligosaccharide biscuits were baking temperature 190 ℃/170 ℃， wheat flour 100.0 g， oat 25.0 g， buckwheat 30.0 g， konjac oligosaccharide 3.0 g， milk powder 9.0 g， egg 25.0 g， butter 40.0 g， xylitol 22.0 g， sugar 5.0 g， salt 1.0 g， sodium bicarbonate 0.8 g， ammonium bicarbonate 0.2 g. The prepared konjac oligosaccharide biscuit has crisp taste， yellow to golden color and uniform thickness.

Key words: konjac oligosaccharide, multigrain biscuit, recipe