Abstract:Enshi corn pancake，a distinctive product made from corn，glutinous rice and white granulated sugar by mild natural fermentation，combines the fragrance of corn with the stickiness of glutinous rice and is very popular among local consumers.In order to achieve its industrial production，a response surface experiment was carried out on the basis of single-factor experiment.The sensory score was used as the main reference index，and the textural characteristics and microstructure were combined to optimize the optimal formula and process of Enshi corn pancake.Specifically，with 200 g of pretreated corn flour [mix corn flour and water at a ratio of 2∶5（g/mL）and heat until a paste form]as the base weight，12 g of white granulated sugar and 0.09 g of high-sugar-tolerant yeast were added，fermented at 29 ℃for 3 h，and then 100.0 g of glutinous rice，soaked at room temperature for 12 h，and steamed at 100 ℃for 30 min after loading into the mold.After cooling and packaging，the final product can be obtained.The Enshi corn pancake prepared by this process was soft in texture，golden in color，with corn fragrance and slight fermentation flavor.It had a delicate tasete，with a sensory score of 80，elasticity of 0.603 mm，hardness of 6 331.51 N，chewiness of 2 994.807 N，and stickness of-244.932 N.The process was simple and easy to operate，which was suitable for industrial production.