Abstract:Chia seed，inulin and xylitol were chosen as raw materials，to develop a new type of jelly with higher dietary fiber and lower sugar.First，the best ratio of compound gel was determined by single factor tests and gel properties evaluation indicators；then best jelly formula of the jelly was determined by orthogonal tests based on fuzzy mathematical evaluation method.The experimental results indicated that:when the proportion of the amorphophallus，sodium alginate and inulin were at 5∶5∶1，the quality of the gel was best.The quality of the jelly was in the best state when 1.25% of chia seed，8.00% of xylitol，1.25% of compound glue，0.03% of citric acid were added.The product under this condition presented the best quality，transparent,friendly sweet and sour，and with crystal chia seed appearance，fine particle and super elastic texture.The product had higher fiber content and lower sugar content，which was with health care function of preventing obesity，moisten the intestine and relieve constipation，and not raise blood sugar level.