Using 3，5-dinitrosalicylic acid spectrophotometry， bengal red medium and MRS solid medium， the amount of sweet koji addition （0.5%-3.0%） on rice wine reducing sugar， pH， amylase activity， yeast was studied. The effects of the total number of bacteria and lactic acid bacteria， combined with the specific volume， texture and sensory score of the steamed bread， were comprehensively analyzed. The results showed that when the amount of sweet koji added was constant， the content of reducing sugar， amylase， total yeast and total lactic acid bacteria increased first and then decreased with the increase of time. The pH decreased first and then gradually decreased；the amount of sweet koji addition was 1.5%， and the protease activity in rice wine reached the maximum at 48 h. When the amount of sweet koji is less than 1.0%， the pH is higher， between 4.0-4.8. With the increase of the amount of rice wine sweet koji， the specific volume of steamed bread first increased and then decreased. The amount of sweet koji addition was 1.5%， the hardness and chewiness of steamed bread were the smallest， the recovery was the best， and the adhesion was the best （P < 0.05）， the sensory score reached 92.0.