Abstract: In order to study the effect of different pretreatment methods of sugar removal on the quality of red jujube crisp slices dried by hot air drying and pressure difference flash drying. Ultrasound (US), ultrasound-assisted enzymatic method (US+EM), ultrasound-assisted alkaline method (Ultrasound-assisted alkaline method) were performed on the red date crisp tablets. After US+AM) and Ultrasound assisted hot-water method (US+WM), the color, texture (hardness, brittleness), taste and main nutrients (polysaccharide, flavone, VC) of dried jujube crisp were determined and analyzed. After ultrasonic assisted desugaration, the US+EM treatment group had the lowest water loss rate, the reduction rate of solid matter was 3.36%, and the polysaccharide content of jujube crisp chips was decreased, among which the US+WM treatment group had the lowest pressure difference flash dry jujube crisp chips content, which was 12.11 mg/100 g. The loss of flavonol content, antioxidant capacity and VC content in US+EM treatment group was the smallest, and there were significant differences among different treatment groups (P < 0.05). In addition, the electronic tongue results showed that US+EM treatment had the best taste for flash dried red date crisp. Based on the above research results, the ultrasound-assisted enzymatic treatment can minimize the quality of jujube chips and reduce the sugar, so as to meet modern people's pursuit of natural, nutritious and healthy leisure food.