Abstract:The objective of this study was to evaluate the effect of sweetness inhibitor addition process on the quality of Colla corii asini jujube.The effects of the sweetness inhibitor adding time and the amount（% syrup）on the sweetness，mouthfeel and color of Colla corii asini jujube were analyzed，and the optimized process was achieved based on the sensory-evaluation-developed fuzzy mathematics method.Electronic tongue was also applied to evaluate the taste of Colla corii asini jujube.The results showed the sweetness inhibitor adding time was slightly after heating as the syrup temperature dropped to 60℃，with the amount of 0.04% syrup，the taste of Colla corii asini jujube was the most favorable，with the comprehensive sensory evaluation score of 7.764 out of 9，suggesting the optimized product was adjusted into appropriate degree of taste，with attractive color，fine texture and good overall quality.The results of fuzzy mathematical sensory evaluation and electronic tongue evaluation were in agreement with each other.