Abstract: With mung bean and konjac to the main raw material, add as a gel, supplemented by sugar and citric acid, they developed jelly. The experiment determined the best producting process,which is that 4.8% of bean juice ,0.4% of konjak, 0.1% of agar, 15% of white sugar, 0.1% of citric acid, thereby it can produces a special flavor, the flavor refreshing. comprehensive nutrition and good health function of konjac jelly bean.

Key words: mung bean, konjac, jelly, development