Abstract: The optimum amount of three kinds of edible gum(konjac gum, xanthan gum and flaxseed gum)in the fried beef patties was optimized by using the D-optimal mixture design. The determine of the three kinds of edible gum optimum amount and its effect on the fried beef patty were studied by measuring the product yield, water retention, hardness, sensory evaluation of product. The results showed that the optimal combination of edible gum in beef patty was 0.227% of konjac gum, 0.293% of xanthan gum and 0.08% of flaxseed, and the addition of three kinds of gum could improve the quality of the product. The yield, water-holding capacity, hardness and sensory score all meet the desired response. Konjac gum and xanthan gum played a synergistic effect in improving the product yield and water-holding capacity. Flaxseed gum increased the hardness of the meat patties, but made the score low. When the proportion of konjac gum and xanthan gum increased, the proportion of flaxseed gum was reduced, and a higher sensory score could be obtained while reducing the hardness of the meat patties. The application of edible gum to the production of meat patties could improve the product yield and improve product quality, make the product more flexible, tender and juicy.