In order to optimize the processing conditions for making higher quality glutinous rice ball, the key processing factors such as the addition amount of rice flour and water and steaming time were investigated by the methods of single factor experiment and orthogonal experiment. The quality of glutinous rice ball was evaluated by the fuzzy mathematics comprehensive evaluation according to the weights analysis of sensory evaluation about color, smell, appearance structure and palatability of glutinous rice ball. Meanwhile collapse degree and texture of the samples were both measured by instrument. The results showed that the quality weight sets was K=(color 0.21, smell 0.19, appearance structure 0.24, palatability 0.36). When glutinous rice ball was evaluated by the fuzzy mathematics comprehensive evaluation, it was turned out that the sensory quality was influenced in ascending order, i.e. addition amount of glutinous rice flour＞addition amount of water＞steaming time, and the optimal processing condition was 25% rice flour, 58% water and steaming time 20min, which was correspondence with the results of collapse degree and texture analysis got by orthogonal experiment. Fuzzy mathematical evaluation method and instrument analysis results were consistent, which further verified the feasibility and accuracy of sensory evaluation of fuzzy mathematics sensory evaluation.