Abstract: The hawthorn juice,Lycium ruthenicum Murr. extract and green tea extract were applied as the main raw materials,mung bean starch and κ-carrageenan were added as the main colloids,and xylitol and citric acid were also used as ingredients in this test,the processing technology of the jelly containing mung bean starch was studied by the mixture test,single factor design experiments through sensory scores. The results showed that,the optimal parameters of the mung bean starch jelly were as follows:the ratio of hawthorn juice:Lycium ruthenicum Murr. extract:green tea extract was 58:21:21 (v/v/v),on the basis of this ratio,the added amount of xylitol was 9.0%,the added amount of citric acid was 0.10%,the ratio of composite gelling powder was mung bean starch:κ-carrageenan 4:1 (m/m),its added amount was 8.0%,at which the sensory score was 88.00. The jelly prepared under the conditions of the process had a uniform structure,which was fine and smooth,sweet and sour,and had a unique flavor of hawthorn,Lycium ruthenicum Murr. and green tea.