Abstract: In order to improve the dry and hard taste of highland barley biscuit, the recipe and process of low sugar and low fat highland barley meal substitute biscuit were optimized by single factor and orthogonal test, and the composition and alkalinity of the biscuit were determined. The results showed that the optimal formulation process of low sugar and low fat highland barley meal substitute biscuit was as follows：m_{barley powder}∶m_{low gluten flour}=4∶1, egg yolk powder 10%, skim milk powder 2.5%, sorbitol 6%, konjac oligosaccharide 15%, monoglyceride 0.4%, sodium stearyl lactate 0.2%, gluconolactone 1%, ammonium bicarbonate 0.5%, baking soda 1%, salt 0.2%, butter 2.5%, white granulated sugar 4%, and water 44%. The finished product can be obtained by baking at 155℃/ 130℃ for 16 min. The content of protein, fat and reducing sugar were（7.77±0.01）%,（1.55±0.01）% and（2.20±0.00）% respectively, which met the national low sugar and low fat standard. Its moisture content and alkalinity were（2.3±0.26）% and 0.04 g/100 g respectively, which met the national safety standards. To sum up, the optimized highland barley meal substitute biscuit is nutritious, healthy and crispy. The results can provide technical reference for the industrial production of low sugar and low fat highland barley meal substitute biscuit.

Key words: highland barley powder, low sugar, low fat, konjac oligosaccharide, sorbitol