Abstract: This study was designed to use two fruits and two vegetables freeze-drying powers applied in granules.Sense scores were studied via the single factor methodologies, and then the formula optimization was determined by mixture design. On the basis of optimized powers, the formulations of granules were optimized using Box-Behnken response surface methodology.Study results showed that optimized proportion was banana 15%, apple 35%, green pepper 34% and carrot 16%, the sense scores of power was 91.55 ± 0.57.The formulations of granules were freeze-drying power 50 g, low-substituted hydroxypropyl cellulose ( LS-HPC) 15 g and the ratio of freeze-drying power and ethanol 1∶ 12 ( g/m L) .The comprehensive score was 97.12 ± 0.28.With the optimal formula, fruits and vegetables freeze-drying granules are stable and feasible and the granules tasted fine and smoot, it overall flavor was good.