Abstract: With sensory score as the index, the single factor experiment and orthogonal design were employed to optimize the formulation and technology of passion fruit soft candy. The results showed that the best formula was:Passion fruit juice 20 g, siraitiae fructus extract 7 g and compound gelling agents 6 g (gelatin:agar powder=3:1, m/m). The optimized preparation process was as follows:Gelatin was swelled in 7 times of water for 1 h and stirred to form sol at 95℃. Agar powder was added to 20 times of water and retained for 40 min to form sol at 95℃. The above sols were mixed and cooled, then the passion fruit juice and siraitiae fructus extracts were add to the compound gelling agents. The mixture was poured, molded and dried at 40℃ until the water content was between 16% and 25%. The soft candy manufactured according to the optimum formula and technological parameters possessed palatable sour and sweet taste, appropriate color and luster, rich flavor and best taste quality, meanwhile the score of sensory evaluation was (94±1) scores.