Abstract:Abstract：Study the influence of the production process of jiaozi on the quality of steamed bread.Based on the whiteness，hardness，and sensory quality of the finished product.The Box-Behnken test was designed based on the single factor test，and response surface optimization experiments were performed on the three factors of rice wine，xiaoqu，and daqu that were required for the production of jiaozi.Experimental analysis to determine the appropriate production parameters of fermented grains was：the amount of rice wine 6.97%，the amount of xiaoqu 1.52%，the amount of daqu 0.70%.