研究了甘薯叶糕的生产工艺，对比了多种胶凝剂的使用效果，采用正交试验法对产品配方及生产工艺条件进行了优化。结果表明：以琼脂＋卡拉胶（质量比3:4）为胶凝剂，具有良好的加工性能，产品外观及风味良好；优选的产品配方及生产工艺条件为：甘薯叶浆250 g，淀粉12 g，复合胶2.5%，蔗糖70 g，干燥温度55 ℃。

A sweet potato leaf pudding is prepared in this paper. The effects of gelating agents on the quality of the budding are investigated. The best gelating agent are shown as agar-calaglue mixture with their mass ratio of 3:4. The optimized formulae of the pudding were 250 g of sweet potato leaf slurry, 12 g of amylum, 70 g of cane sugar, 2.5% of the agar-calaglue mixture and 55 ℃ of the drying temperature.