In order to maximize the utilization of the peony resources, the fresh peony was used as the raw material, and the enhanced mass transfer characteristics of ultrasonic wave were used to prepare the peony preserves, then texture analysis was implemented to study the effect of ultrasound on the process of sugar permeability. Taking sugar content as the research index, the optimum process was as follows: ultrasonic power 110 W, time 40 min, sucrose concentra-tion 40%, and sugar content of sugar cane was 32.96%. The rate of sugar permeation was increased. The results of texture profile analysis (TPA) showed that the hardness was 16.069 N, cohesive was 0.606, elasticity was 0.876, gumminess was 9.738 N, chewiness was 8.530 mJ. The hardness, adhesiveness and chewiness of ultrasonic permeation sugar preserved fruits were significantly different from those of vacuum and osmotic sugar.