Abstract: In this paper,a new type of multigrain rice steamed sponge cake was prepared with high gluten wheat flour as the main raw material,black rice,millet,oats and other miscellaneous grains as additives. The quality changes of rice steamed sponge cake during storage were studied. Rice cake was stored in plastic box and vacuum bag at a set temperature(-18,4,25 ℃).The water contents,the total number of colonies and specific volume were measured at regular intervals. The texture characteristics were determined after the recooking. Finally,the reason and mechanism of the quality change of multigrain rice steamed sponge cake were analyzed. The results showed that,with the prolongation of storage time,the total number of colony,hardness and chewiness increased,while the water content,elasticity and resilience decreased. By comparison and analysis,with vacuum packaging preserved at -18 ℃,the water loss rate of multigrain rice steamed sponge cake was small,the total number of bacteria grew slowly,and the differences of texture characteristics were smaller than that in the initial state. It was the best condition for preserving multigrain rice steamed sponge cake.