By taking the powder of the root of Kudzu vine,flour ,oil,sugar and so on as material,the optimal ratio of each component is studied,the conten of the flavonoids in the hardtack from the root of Kudzu vine with high nutrition is finally obtained.The results show that the optimal formula are the powder of the root of Kudzu vine 50g,flour 40g,protein from soybean 10g,complex vitamins 0.3g,oil 20g,salt 1g,water 10g,sugar 16g,molecular distillated monoglyceride 1.3g and multiple antioxidants 2mg.In gelatinized part, the powder of the root of Kudzu vine is 1g and water is 10g.The total content of the flavonoids in the ultimate product of the bardtack is 1.382 mg/g.In the process of baking and cooling,baking 15-25 min in an oven,th baking temperature is segmented from 190℃ to 145℃ and then the baked products are put in a box to be cooled to room temperature.