Abstract:Mulberry juice and sweet orange juice was used as the main raw material for the production of nutri－ tional jelly. Single factor experiments and orthogonal experiments showed that the amount of composite gel， mul－ berry juice and sweet orange juice were the factors mainly affecting the quality of jelly. A better formula was ob tained by sensory evaluation， which was： compound gelling agent 0.4 % （carrageenan： konjac glucomannan = 1 ∶ 1，mass ratio）， lemon acid 0.1 %， 16 % sucrose， compound fruit juice 11 % （mulberry juice： sweet orange juice = 1 ∶ 1，volume ratio）. The prepared jelly was lavender， sweet and delicious with unique flavor of mulberry and tangerine.