Abstract: Mesona chinensis gum was mixed with sweet potato starch,heated and cooled. Based on the principle of central combination experiment design,a three-factor and three-level response surface analysis method was used to optimize the process of the new Chinese jelly made by Mesona chinensis Benth and sweet potato starch. Then its texture characteristics were studied. The optimal process conditions were obtained through the regression equation:gum 40%,starch 5%,and sucrose 6%. According to the verification experiment,the elasticity of back Chinese jelly was 0.78,which was basically consistent with the theoretical prediction. This research can provide a theoretical guidance for making new high-quality jelly.