Abstract:To study the preparation and technological process of compound functional paste of Jerusalem artichoke and tartary buckwheat.Methods the Jerusalem artichoke，tartary buckwheat and yam under certain conditions，drying，crushing，filtering into powder，will put the inulin extraction of inulin in certain conditions，extraction temperature and time to take the material liquid ratio of three factors orthogonal test，and the inulin solution with buckwheat，yam mixed according to a certain proportion.Then adding a certain concentration of fructose，pectin and CaCl2in the compound solution of Jerusalem artichoke and tartary buckwheat，and controlling a certain pH value.The drying temperature of Jerusalem artichoke was 80℃，time 10 h，40 orders，yam drying temperature 60℃，time 8 h，over 100 orders.The drying temperature of tartary buckwheat was 60℃，time 8 h，over 100 orders，and the texture of the compound paste prepared at the end is the best.Applying the hot water extraction of inulin extraction，the optimum conditions for extracting inulin was determined through orthogonal experiments:the ratio of material to water was 1∶40（g/mL），the temperature was 80℃，extraction time 50 min，inulin extraction rate was 75.32%；the final concentration of fructose is 15%，low-fat pectin is 1.2%，add CaCl2was 0.06%；the final pH was 6.4，texture and taste of compound preparation can achieve the ideal state.Jerusalem artichoke buckwheat yam powder after mixing，by adding 0.4%yam flour，buckwheat flour 0.1%per 100 mL chrysanthemum sugar in the proportion of the pectin modulation which can prepare multifunctional compound taste excellent texture.