Abstract:On the basis of the traditional Chaozhou bean curd cake production technology，the optimization of the process formula of bean curd cake was studied.L9 （34）was used to determine the best formula by single factor experiment and orthogonal experiment at the level of 4 factors：the ratio of medium gluten flour to glutinous rice flour，the conversion syrup，the amount of oil added and the ratio of syrup shell and filling.The hardness，adhesiveness and cohesiveness of the cake were tested by the analysis of design and texture.The results showed that the best technological formula was 85 g medium gluten flour，15 g glutinous rice flour，50 g conversion syrup，25 g peanut oil and 2 mL alkali water.According to the test of the best technological formula by the texture analyzer，the hardness of the beancurd cake was 23.7 N，the adhesion was 0.133 N and the cohesion was 0.22.