Abstract: Yeast powder was used as direct vat starter in fermented Donggao,and the effects of the amount of sticky rice and water content,fermentation time,temperature and dosage of fermentation agent on the textural properties and sensory evaluation of Donggao were studied by measuring the textural indexes including firmness,stickiness,elasticity,chewing,cohesiveness as well as gumminess. Through orthogonal experiment based on sensory evolution,the optimized fermentation conditions were sticky rice ∶ rice 0.3 ∶ 1,rice ∶ water 1 ∶ 0.8,and fermentation time,temperature and dosage of fermentation agent were 4 h,32 ℃ and 1%,respectively.Under these conditions,the sensory score of Donggao was 89.5,and its firmness,stickiness,elasticity,chewing,cohesiveness as well as gumminess were( 1916.67 ± 56.87) g,( 1.5 ± 0.08) m J,( 17.36 ± 0.68) mm,( 81.10 ± 1.31) m J,0.23 ±0.023,( 211.67 ± 11.94) g,respectively.