The work aims to study the effects of microwave and steam sterilization treatment on the preservation of Suantangzi dough, to prolong the shelf life of Suantangzi dough and improve the quality of goods during storage. The changes of microbiological index (total number of colonies, coliform, Salmonella and staphylococcus aureus), physicochemical index (pH value, total acidity) and sensory quality (aroma, uniformity and acidity) of Suantangzi dough treated with different sterilization methods and control samples during storage were determined and analyzed. When the samples were stored at 25 ℃ for 6 days, the total number of colonies exceeded the standard and the total acidity increased from 1.85 g/kg to 6.88 g/kg. After 10 days of storage, the total number of colonies in the steam sterilization group and the microwave sterilization group exceeded the standard, and the total acidity increased from 1.85 g/kg to 5.96 and 5.75 g/kg, respectively. Compared with the blank control group, the steam sterilization group and the microwave sterilization group could prolong the fresh life of Suantangzi dough for 2-3 days and 4-5 days, respectively. Microwave treatment was superior to steam treatment, which could control microbial growth more effectively. In conclusion, steam sterilization and microwave sterilization have obvious fresh-keeping effect on sour soup, and can effectively prolong its fresh-keeping period, and provide some reference value for exploring suitable sterilization methods of Suantangzi dough.