Abstract:To prepare corn steamed bread with Cordyceps militaris powder and corn flour as additives，and further investigate its processing technology and quality characteristics.The effects of corn flour，C.militaris powder，yeasts and water on the quality of corn steamed bread were investigated based on single factor tes，while the processing technology was optimized by response surface test.The processing conditions of C.militaris corn steamed bread were optimized as follows：100 g medium gluten flour，26 g corn flour，8 g C.militaris powder，2 g yeasts and 75 g water.The steamed bread made with C.militaris and corn using this technology had complete and smooth surface，uniform structure，refreshing taste without sticking to teeth，and a delicate flavor.The sensory score was 89.35±0.23.Moreover，the physicochemical indexes were also in line with the national standards.Compared with common wheat steamed bread，the optimized steamed bread made of C.militaris had no significant difference in texture characteristics and physicochemical indexes，but unique flavor and higher nutritional value.