With the formula(40%water, 30%gel, 8.0%lard) from the orthogonal tests, the cracking in the dough of glutinous rice flour can be basically eliminated after cold storage.

• 采用正交试验得出的配方为水分40%25、凝胶30%25、猪脂8.；0%25，速冻冷藏后糯米粉团表面基本能消除裂纹现象。