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Vegetable paper is a modem type of snack food that made from vegetable pasty which is added with thickeners andthen dried for shaping.In this paper,the processing of vegetable paper made from Balsam pear is studied.Color protection,shaping,and drying are three key factors in processing.Through orthogonal experiment design (OED) and organolepticevaluations,the result showed that Na ICO3 0.4%,CMC 0.8%,Oven drying 70℃/100min is the optimum parameter combination for the three processing factors.