Abstract: To optimize the processing and sterilization technology of instant Nianzhuan,single factor experiment and uniform design methods were used. On this basis comprehensive evaluation model of instant Nianzhuan during storage was established using principal component analysis to optimize sterilization technology.Optimum formulation of instant Nianzhuan was as follows:For 1 kg green wheat berry,21.5 g salt,102.4 g pepper,147.9 g chili and 6.5 g spinach powder were added,soaking for 79 min and baking for 63 min. The sensory evaluation was 96.29 under this condition.Two principal components were screened out through principal component analysis of sterilization technology optimization which accounted for 90.003% of the total variance.100 ℃ steaming 6 min-ultraviolet irradiation 10 min was the most efficient treatment in the preservation of the quality of instant Nianzhuan. The results of the experiment provided a theoretical basis for the industrial production of instant Nianzhuan.