Abstract: Taking jujube chips as the raw materials,the fuzzy mathematics sensory evaluation as the index,single factor experiment,material thickness,vacuum degree,drying temperature were selected as independent variables and the vacuum drying technology was optimized by response surface methodology.The results showed that weight analysis for vacuum dried jujube chips was based on sensory evaluation and the weight collection was K=(color 0.20,shape 0.14,flavor 0.26,crisp degree 0.40). Through response surface analysis,the optimal conditions were as follows:Material thickness 3 mm,vacuum degree 0.08 MPa and drying temperature 60℃.Under this condition,sensory score was 91.68. The product had uniform color,complete shape,rich flavor,crisp and delicious. The application of the combining fuzzy mathematics and response surface method in the optimized technology of jujube chips by vacuum drying technology was feasible. In addition,compared with the traditional hot air drying,the product quality of vacuum drying would be better.