Abstract: In order to obtain the mathematical model of reducing water activity of low sugar jujube cake, the suitable water activity（Aw） inhibitors combination was screened by tests. The effects of three kinds of water activity inhibitors on reducing water activity of low sugar jujube cake were studied by using three-factor quadratic orthogonal rotating combination design. The results showed that the appropriate combination of water activity inhibitors for low sugar jujube cake were sodium chloride, glycerin, and sodium lactate, and the optimal combination formula was: glycerin1.5%, sodium chloride 1.5%, and sodium lactate 3.0%. The Aw value of the low sugar jujube cake prepared with the above Aw inhibitors was 0.64.