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.