Abstract: The study can provide a scientific basis for producing Xuanwei ham and Boletus Edulis flavoring base.The byproducts of Xuanwei ham and Boletus edulis in Yunnan were used as material,sensory evaluation was analyzed,in ord to study the process optimization of preparation of Xuanwei ham and Boletus Edulis in Yunnan flavoring base. Based on single-factor experiments,the process optimization of preparation was studied by orthogonal design.The results suggested that the best reaction conditions were xylose content of 3%,temperature of 110 ℃,reaction time of 50 min,pH5.5 and other additives.The flavoring base under above preparation conditions was red-brown,the smell of ham and Boletus edulis was pure and rich,its taste was delicious,its viscosity was moderate,it was uniform,transparent,no sediment,no impurity,the flavoring sensory score was 88.78.