Abstract:Glutinous rice，cassava starch，Osmanthus fragrans，and other materials were used as raw materials to produce tapioca pearls.The optimal method of adding Osmanthus fragrans was studied through sensory evaluation，and single-factor experiments and orthogonal experiments were used to determine the optimal formula and processing conditions for tapioca pearls with Osmanthus fragrans and glutinous rice based on texture characteristics and sensory scores.The results showed that the optimal soaking conditions for Osmanthus fragrans water extract were a soaking temperature of 30 ℃ and a soaking time of 120 minutes.The optimal formula of the product was 6.3 g glutinous rice flour，3.5 g cassava starch，1.7 g modified starch，and 0.13 g xanthan gum.The optimal processing conditions were a material-to-liquid ratio of 0.90∶1（g/mL），a dough making time of 14 minutes，and a cooking time of 14 minutes.Under these conditions，tapioca pearls with a strong Osmanthus fragrance and a soft glutinous taste were obtained.