Abstract: In order to solve shortcomings of traditional fruit moon cakes with low fruit content，high use of additives and destruction of nutrients，vacuum freeze-drying technology to make fruit moon cakes was firstly applied，and then freeze-dried fruit moon cakes were developed.Based on single factor experiments，freeze-dried pulp addition，butter addition，milk addition and ice skin formula were chosen as four influencing factors.Four-factor and three-level orthogonal experiments were carried out to determine optimal process parameters of freeze-dried fruit mooncakes，and the nutrient characteristics of freeze-dried fruit mooncakes were analyzed.Results showed that when freeze-dried pulp 1 500 g，butter 28 g，milk 8 g，ice skin 3 310 g（ice skin powder 1 550 g，maltitol 600 g，canthaxol 650 g，white cream 500 g，thickener 10 g），the product could reach the highest sensory score.The primary and secondary order affecting sensory score of the product was freeze-dried pulp>normal temperature ice skin formula>milk>butter.The verification results showed that the sensory score of the product under the process was 96.2，of which fructose 5.8 g/100g，β-carotene 1.34 mg/100g，vitamin A 30.5μg/100g，vitamin C 4.62 mg/100g，vitamin E 2.042 mg/100g.The product has high nutrient retention rate during processing and also has the advantage of low fat content（6.3 g/100g）.At the same time，the acid value and peroxide value of the product are much lower than the national standard of moon cake.Freeze-dried fruit mooncake is a high fruit content，nutritious and healthy mooncake.