Abstract: Dried fig was taken as the main raw material,dried apricots and raisins as supplements,fig pastilles were developed by the addition of compound gel and citric acid in this paper.The product formulation process was optimized by sensory scoring method,and its texture characteristics were analyzed. The results showed that the optimal formula process of fig pastilles was:200 g compound pulp,2:1:1 compound pulp ratio(dried fig pulp:apricot pulp:raisin pulp),2.5 g compound gel and the mass ratio(carrageenan:konjac gum:agar)2:1:1,citric acid 0.15 g,bake for 20~22 h at 50℃. The sensory score of the pastilles made under this condition was 85.9 points,the hardness was(2848.687±324.289) g,the adhesiveness was(-22.883±2.314) mJ,the elasticity was(0.956±0.017) mm,the cohesiveness was 0.803%±0.033%,the stickiness was(2285.088±268.904) g,the chewability was(2187.361±240.359) mJ,and the recovery was 0.400±0.029. Fig pastilles had natural color,delicate texture and non-stick teeth,fig-specific chewing and flavor,sweet and sour taste,rich nutrition. It was a fashionable leisure food.