Abstract: Using kiwifruit pulp as material,the processing formula of kiwifruit cake was optimized by fuzzy mathematics sensory evaluation method. To achieve that,the amounts of sugar,isomalt,konjac gum,carrageenan and citric acid were selected as the influencing factors,and color,texture,taste and flavor were as sensory evaluation values to complete the orthogonal experiment on the basis of the range of auxiliary materials determined in the preliminary test. The texture properties of the optimized cake were also measured in the end. Results showed that the optimized conditions were 40% sugar,10% isomalt,1.25% konjac gum,0.75% carrageenan and 0.5% citric acid(calculated by 100% of pulp). Under this condition,the fuzzy mathematics sensory score of kiwifruit cake was the highest(91.15±0.82) points. The product present uniform yellow green,tasted sour-sweet,smell pleasant,touched modest hardness,and had good chew quality. The texture properties of kiwifruit cake after optimization were determined by texture analyzer:Hardness 587.42±19.32 g,viscosity(-76.81±8.12) g/s,the degree of elasticity 0.88±0.02,cohesion 0.66±0.00,stickiness 391.24±13.40,chewiness 343.22±11.53,recovery ability 0.22±0.00. The results were all in the range of texture properties favored by consumers. This study can provide references for the deep processing of kiwifruit and the development of series of "reducing sugar" products.