In order to develop nutrient-low calorie cookies and expand the application field of rice bran,this study took senso-ry score as the response value,and the addition of rice bran powder,green tea powder,erythritol and butter as the investigation factors,and carried out response surface optimization analysis through Box-Behnken experiment design to determine the best preparation formula.The results showed that when rice bran powder was 11％,green tea powder was 3％,erythritol was 38％and butter was 89％,the sensory score was 92.9.Under these conditions,the cookies have natural color,strong flavor,clear pat-tern and crisp taste.
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