OBJECTIVE： To optimize the processing technology of nine steaming nine drying of Rehmannia glutinosa. METHODS： L9（34） orthogonal experimental design was adopted to investigate the effects of the amount of added wine， steaming time and drying way on processing technology using the content and property of 5-hydroxymethyl furfural， acteoside， reducing sugar water extract， and character score as indexes. Comprehensive balance method was used for result evaluation， and optimized technology was validated. RESULTS： The optimized processing condition was as follows as the amount of added yellow wine 40％， steaming for 9 times， lasting for 6 h each time， blast drying at 70 ℃. Average value of each factor in validation test was 4.030 mg/g， 0.117 mg/g， 0.376 7 g/g， 0.733 g/g and 9.0 points， respectively. Their RSDs were 1.78％， 2.9％， 1.54％， 2.13％ and 0.1％（n＝3）. CONCLUSIONS： Optimized technology is reasonable and controllable in product quality， and can provide reference for quality control study of nine steaming nine drying of R. glutinosa.