Abstract: With Auricularia polytricha as raw material,its sugar preserve was processed.With multiple candying and freezing treatment,effects of sugar concentration,ratio of liquid to material,sugar boiling temperature,time,freezing temperature,time and soaking time on flavor quality of candied fruit were studied by orthogonal test design.The optimum established conditions for processing of sugar presere of Auricularia polytricha are:sugar concentration 65%,ratio of liquid to materia l:2,sugar boiling temperature 160 ℃,10 min,freezing temperature-15 ℃,freezing time 8 h and soaking time 8 h.

Key words: Auricularia ploytricha, frozen confection, optimum technology