The core of jujube processing is drying. Under the premise of preserving the original quality of jujube as much as possible, the jujube drying is the process of internal moisture evaporation and sugar conversion. The inner of jujube is rich in sugar, and the polysaccharide contained in the jujube is a substance without sweetness, it must be converted into monosaccharides under the action of biological enzymes before it can be sweetened. This is the reason why jujube becomes sweet after ripening. It is necessary to fully convert the sugar in jujube under the action of biological enzymes, thus we should enhance the activity of biological enzymes. Through long-term practice, we found the best temperature range for sugar conversion in red jujubes, thta is around 60°C.