Abstract: In this paper, the fresh chicory roots were used as test materials, and the effects of vacuum percolation time, vacuum degrees and CMC-Na additions on dried chicory roots with low sugar were investigated via single factor test and response surface test combined with fuzzy mathematics method of sensory evaluation, meanwhile,the chromatic aberration and sensory scores were employed as evaluation indicators to screen suitable color protection method and optimize the processing technology parameters of low sugar dried chicory roots. Results showed that the optimal parameters were determined as follows: 1% NaCl solution addition for color protection, vacuum time of 210 min, vacuum degree of 0.02 MPa, and CMC-Na addition of 0.86%. Under these conditions, the prepared dried chicory roots with low sugar presented the best sensory properties, transparent color, sweet taste and full shape with unique chicory root aroma.