Abstract: In order to efficiently extract the dietary fiber from soybean dregs and process the soybean-based high-fiber biscuits, this study adopted the alkaline extraction method and discussed the effect on the fiber extraction rate from soybean dregs of alkali concentration, alkali immersion temperature, alkaline immersion time and trypsin activity through single factor and orthogonal experiments. Further, the crispness value and sensory evaluation response surface analysis were carried out to optimize the formula of bean-based high-fiber biscuit on the basis of single factor experiment of adding amount of egg, butter, and dietary fiber. The results showed that the optimal process conditions for preparing dietary fiber were alkaline leaching temperature of 90 ℃, alkaline concentration of 1%, alkaline leaching time of 35 min, 0.25% of 500 UI trypsin, and an extraction rate of 83.14%. The best formula for soy dietary biscuits was dietary fiber 4%, butter 40.30%, and egg 25.50%. The evaluation test proved that this technology and formula could produce high dietary fiber biscuit with golden color, loose taste and special bean flavor. The soybean-based high-fiber biscuit produced by the best ratio scheme can meet the National Standard and the general taste of the public and has good market potential. The moisture content was 1.85 ± 0.02 g·（100 g）^-1, ash content was 1.49 ± 0.03 g·（100 g）^-1, crude protein content was 5.83 ± 0.42 g·（100 g）^-1, soluble dietary fiber content was 0.13 ± 0.03 g·（100 g）^-1, and carbohydrate content was 41.67 ± 2.98 g·（100 g）^-1.