Abstract:In this experiment，the anti-retrogradation agents commonly used in the food industry of hydrophilic colloid，emulsifier and modified starch were selected.By comparing the effects of different anti-retrogradation agents on the attenuation value and retrogradation value of waxy corn powder，the anti-retrogradation effect was better.Guar gum，monoglyceride，and hydroxypropyl tapioca starch （HPTS）controled the retrogradation of sticky bean buns.The suitable addition amount of different anti-retrogradation agents in the sticky bean bun was determined by single factor test，and the response surface test was used to optimize the anti-retrogradation agent formula.The optimal ratio of the anti-retrogradation agent of the waxy bean sticky bean bun was that 0.10%of the guar gum added.The amount of monoglyceride added was0.15%，and the amount of HPTS added was 0.20%.The hardness of the sticky bean bun made by using this anti-retrogradation agent formula was 2121.20 g，which was 55.27%lower than that of the blank sample.