Abstract:A reforged fruit-vegetable chip was processed using pumpkin，carrot and pear as main raw materials.The formulation and drying process were optimized by single factor，comprehensive and orthogonal experiments.The results showed that the best ratio of pumpkin pulp，carrot pulp，pear pulp was 3 ∶3 ∶2.Based on the 100 g compound fruit-vegetable pulp，flour adding amount was 75 g，butter adding amount was 13 g，sugar adding amount was 12 g，salt adding amount was 1.0 g.Compared with microwave drying，far infrared drying and far infrared-microwave combined drying，the best drying and puffing process was far infrared drying.The optimum drying conditions were top temperature 170℃，bottom temperature 130℃，drying time 15 minutes.The fruit-vegetable chip had good sensory quality using aforementioned methods.