Effects of carrageenan on the moulding, heat-resisting, oil-holding, water-holding, sensory properties and texture of the mooncake fruit-flavor jam were studied in this paper. The results showed that the optimal carrageenan dosage added to the mooncake fruit -flavor jam and ratio of fruit-flavor jam to red bean paste were 1.5‰ and 3:7, respectively, under which a new mooncake mixed fillings was achieved with good moulding, heat-resisting, oil-holding and anti-aging properties, without cracking and oil leaking in a 3-month storage. At the same time, the mixed filling not only retained the delicate structure of original red bean paste with moderate elasticity, but also reduced the sweetness of the traditional bean paste giving a better taste, which can be prepared and used in Cantonese mooncakes.