Abstract: The Lycium barbarum and Chinese yam were applied as the main raw materials, konjac flour, carrageenan and sodium alginate were added as the main colloids, and white granulated sugar, citric acid and potassium chloride were also used as ingredients in this test. The processing technology of jelly of Lycium barbarum and Chinese yam was studied by single factor test and orthogonal test through sensory scores. The results showed that the optimal parameters of jelly of Lycium barbarum and Chinese yam were Lycium barbarum and Chinese yam content （Lycium barbarum juice∶Chinese yam juice =2∶1） of 30%, the added amount of gel （konjac flour∶carrageenan∶alginate sodium=1∶2∶1） of 1.2%, the added amount of white granulated sugar of 5.5%, the added amount of citric acid of 0.1%, and the added amount of potassium chloride of 0.04%. The product made according to this formula had a suitable sweet and sour flavor, smooth and delicate taste, and uniform tissue state.

Key words: Lycium barbarum, Chinese yam, jelly, single factor test, orthogonal test