Abstract: To investigate the effects of Eucommia ulmoides powder on the sensory evaluation, the Cornell net carbohydrate and protein system（CNCPS）of fermented peanut vine, the experiment was divided into four groups: unfermented group, control group（fermentation by adding mixed bacterial solution only）, 1% Eucommia ulmoides powder group（fermentation by adding 1% Eucommia ulmoides powder and mixed bacterial solution） and 3% Eucommia ulmoides powder group（fermentation by adding 3% Eucommia ulmoides powder and mixed bacterial solution）,each group had 5 replicates. Lactic acid bacteria, Bacillus subtilis and Bacillus licheniformis were mixed in equal amount, and the proportion was 5% of dry matter of fermentation material. The water content of each group was 55%. After anaerobic fermentation at room temperature（18-22 ℃） for 45 days, sensory evaluation was carried out on fermented peanut vine, protein components (non-protein nitrogen（PA）, rapidly degraded protein（PB₁）, intermediately degraded protein（PB₂）, slow degraded protein（PB₃） and conjugated protein（PC） and carbohydrate componentstotal carbohydrate（CHO）, rapidly degraded carbohydrate（CA）, intermediately degraded carbohydrate（CB₁）, slow degraded carbohydrate（CB₂）, non-structural carbohydrate（CNSC） and unavailable carbohydrate（CC） were determined and analyzed. The results showed that the color of peanut vine was more similar to raw material, the texture and smell of peanut vine were better than those of the non-add group, the sensory evaluation quality of peanut vine reached the excellent grade after adding Eucommia ulmoides powder microsilage for fermentation. Compared with the control group, the content of PB₁ in 3% Eucommia ulmoides powder group was significantly increased（P＜0.05）, while the contents of PA and PC were significantly decreased（P＜0.05）. The content of PB₁ in 3% Eucommia ulmoides powder group was significantly higher than that in 1% Eucommia ulmoides powder group（P＜0.05）, and the content of PA was significantly lower than that in 1% Eucommia ulmoides powder group（P＜0.05）,but there was no significant difference in PC content（P＞0.05）. The contents of CHO, CA, CB₁, CB₂ and CNSC of fermented peanut vine in 1% and 3% Eucommia ulmoides powder groups were not significantly different（P＞0.05） from those in the un-fermented and control groups, but the content of CC was significantly reduced（P＜0.05）. The results indicated that adding certain amount of Eucommia ulmoides powder during fermentation could effectively improve the quality and nutritional value of peanut vine.