Abstract: Longan syrup was used to partially replace the invert syrup in the preparation of mooncakes, in order to study the effects of longan syrup on the sensory quality and softening process of mooncakes. The results showed that when the ratio of the invert syrup to longan syrup was 1:2, the sensory score of the mooncakes was the highest, being 96 points. The top and base of the mooncakes made according to the formula were uniform brownish red, while the rest was yellow. The texture of the mooncakes was soft, and the surface was oily, with special fragrance of Longan and palatable sweetness, but no greasy feeling. Compared with the blank group (without adding Longan syrup), there was no significant difference in the score of sensory quality, but it was softer and had more prominent flavor than the blank group. Moreover, the softening process of the mooncakes with adding Longan syrup was completed 1-2 days earlier than that of the blank group.