Abstract: In order to enrich the types of crackers, the process of preparing Solanum tuberosum soda biscuits with lowgluten flour as the main raw material and Solanum tuberosum snowflake flour as supplementary materials was studied.With sensory score as evaluation index, the effects of the addition of Solanum tuberosum snowflake flour, butter, yeast and baking time on the sensory quality of Solanum tuberosum soda biscuits were investigated by single factor and orthogonal tests, and the optimal process parameters of Solanum tuberosum soda biscuits were determined. The results showed that with 100 g of flour as flour basis, the optimal process conditions were: Solanum tuberosum snowflake flour12 g, butter in water-oil dough 20 g and yeast 2.2 g. Other raw materials including: high gluten flour 20 g, low gluten flour 80 g, white sugar 3.5 g, salt 1.6 g, milk powder 2 g, egg liquid 10 g, baking soda 0.5 g, ammonium bicarbonate 0.2 g.Solanum tuberosum soda biscuits were fermented twice and baked at 220 ℃ for 13 minutes. The prepared Solanum tuberosum soda biscuits with the above process had light brown and yellow appearance, hard crisp and delicate taste,clear structure, and fermented aroma and rich Solanum tuberosum characteristic flavor. Which can provide a theoretical reference for the application of Solanum tuberosum snow pollen in the development of snack foods.