Abstract: As a by-product of black bean products, black bean dregs are rich in dietary fiber and certain nutrients.In order to improve the utilization of black bean dregs, in this study, first, the main physical and chemical composition of the black bean dregs were tested, and then the black bean dregs powder was added to biscuits, the effect of black bean dregs on the biscuits characteristic was studied, finally, the flavor components of black bean dregs powder biscuits was annlysed.The results showed that black bean dregs contained rich nutrients, in terms of dry matter, dietary fiber was ( 58.8 ± 0.481) g/100 g, protein content was ( 23.8 ±0.175) g/100 g, fat content was ( 8.08 ± 0.121) g/100 g, amino acid nitrogen content was ( 0.132 ± 0.012) g/100 g, ash content was ( 3.56 ± 0.078) g/100 g. The addition of black bean dregs had a significant effect on the water holding capacity, texture characteristics and sensory characteristics of the biscuits, and the difference between the different additions was also significant ( p < 0.05) .Combined with sensory evaluation analysis, it was determined that the addition of 30% black bean dregs had the greatest effect on the quality of biscuits.Headspace solid-phase microextraction ( GC-MS) showed that the addition of30% black bean dregs was more abundant than the common biscuits that had not been added with black bean dregs.