Abstract: The formulation of lily jelly was studied using Lanzhou lily as raw material, and carrageenan and konjac gum as complex gel sensitizer. On the basis of single factor experiments, the concentration and ratio of complexed gel, the additive amount of the lily juice and mediate were selected as independent variables. Box-Behnken method was used to optimize the design experiment of four-factor three-level response surface. The optimum process parameters were as follows:total gum amount of 2.0%, carrageenan:konjac gum of 2:1, lily juice of 30%, mediate 0.14%, sugar of 12% and citric acid of 0.12%. The jelly production was 2.80±0.0081 mm of elasticity, chewiness of 1.03±0.0067 mJ, sensory score of 91±0.6710 points, with a unique lily flavor.