Abstract: In order to enrich the deep processed varieties of edible mushroom,black fungus and red jujube were used as major ingredient to make a mushroomy gelatinous candy,xylitol,compound glue and citric acid were added as additives. With sensory score of gelatinous candy as indicator,the key technology was optimized by single-factor and orthogonal experiments. The results showed that the optimal technology was:black fungusred jujube ratio 1∶4,added 15% xylitol,2% compound glue(carrageenan∶agar∶guar gum=10∶5∶1) boiling for10 min,then poured at 7~8 mm,subsequently dried to a water content of 18%~20% at 60 ℃. The manufactured mushroomy gelatinous candy made by black fungus had low calorie,special flavor and rich nutrition.