以燕麦、荞麦、玉米、小米、红枣颗粒为原料，以乳酸菌和酵母菌为发酵剂，制作了杂粮红枣发酵饼干，研究了发酵工艺对饼干品质的影响。通过pH、感官评分和质构指标，分别确立了乳酸菌前发酵阶段最佳发酵工艺为：发酵时间12 h，发酵温度35 ℃，乳酸菌添加量1.2%；混合发酵阶段最佳发酵工艺为：酵母菌添加量2.5%、混合发酵温度32 ℃、混合发酵时间2.5 h、酸面团添加量25%、红枣颗粒添加量25%。在此发酵工艺下制得的饼干口感细腻、酸甜适口、质地松软、发酵风味突出、枣香味浓郁，具有良好的感官品质。

Oats, buckwheat, corn, millet, jujube particles were used as raw materials and lactic acid bacteria and yeast as starter cultures to produce fermented grains jujube biscuit and to study the effect of fermentation process on quality of fermented grains jujube biscuit. pH, sensory evaluation and texture were used as physicochemical indexes to study the optimum parameters of fermentation process. The results showed that the optimum parameters for the early period of fermentation by lactic acid bacteria were as follows: amount of lactobacillus 1.2%, fermentation temperature 35 ℃ and fermentation time 12 h. And the optimum parameters for mixed fermentation process were as follows: yeast 2.5%, temperature 32 ℃, time 2.5 h, sourdough 25%, and jujube particles 25%. The product could have a good quality with a delicate taste, delicious appeal, suitable sweet-sour and peculiar flavor under these conditions.