Abstract: The nutritional components of fresh Dendrobium juice and glutinous rice cake combined to produce the glutinous rice cake containing Dendrobium juice.Based on the single factor experiment of the usage amount of glutinous rice flour, Dendrobium juice, corn flour, honey, orthogonal experiments was used to optimize the process, and the method of sensory evaluation was used to evaluate the taste, color and other aspects. The result of optimum process conditions were as follow: the glutinous rice flour100 g, the Dendrobium juice 30 g, the corn flour 15 g, the honey 20 g and cooking time 15 min.Under these conditions, the final sensory quality score was 86.33 point.And the moisture content of finished glutinous rice cake was 25.03%, protein content was3.18%, fat content was 4.43%, and the glutinous rice cakes polysaccharide content was 6.25%. All the health indexes above were conformed to the GB 7099-2015. Optimization of glutinous rice cake production process is reasonable and feasible, the product has a rich taste of Dendrobium and rich nutritional value.It is the leisure food of the young and the old.The product has a huge market potential and is conducive to the promotion.