Abstract:This study aimed to investigate the preservation technology of white tea steamed cake which was made from white tea，glutinous rice flour，flour，sugar，eggs and so on.Based on the trend of the total number of colonies，four influential variables including the amounts of two kinds of biological preservatives-nisin and ε-polylysine hydrochloride，the secondary sterilization temperature and time were chosen in a single factor experiment to determine the appropriate preserved condition.And then，the optimal technical parameters for preservation of white tea steamed cake were determined using an orthogonal experiment designed by a four factors and three levels orthogonal table，as follows：the temperature of secondary sterilization was 100 ℃，secondary sterilization time was 20 min，and the concentrations of nisin and ε-polylysine were 0.25 g/kg and 0.1 g/kg respectively.Such conditions in this study exhibited the best preserved performance of white tea steamed cake，i.e.the shelf life of white tea steamed cake was extended significantly from 2 d-8 d to more than 30 d.This study provides some theoretical basis for prolonging the shelf-life of white tea steamed cake and its industrialized application.