The glass transition of small-molecule sugars in amorphous forms is an important factor that causes moisture absorption and agglomeration of jujube powder， which affects its quality. In order to clarify the contribution of different small molecular sugar composition and content to the moisture absorption of jujube powder， the jujube slice skeleton (JSS) was first established， which was then infiltrated with different proportions of fructose， glucose， and sucrose solutions. Dried JSS and made powder， analyzed the influence of different small molecule sugar content on the water adsorption， glass transition temperature (Tg) and basic flow energy (BFE) of the JSS. The results showed that the ratio of the three small molecule sugars significantly affected the water adsorption， Tg and BFE of JSS， and there was a very significant negative correlation between fructose and Tg， and a very significant positive correlation with BFE. When aw=0.9， the proportion of fructose decreased by 25.64%， the water adsorption capacity of the powder decreased by 21.68%. The order of the ability of the three small molecule sugars to reduce the Tg of JSS was fructose>glucose>sucrose， and the proportion of fructose decreased by 25.64%， Tg increased by 23.80%， BFE decreased by 21.18%， and powder fluidity was significantly improved. In addition， reducing the total amount of small molecule sugars in the jujube powder could also effectively reduce the water adsorption capacity of the jujube powder system， increase Tg and improve fluidity. In summary， reducing the proportion of fructose in the jujube powder or reducing the total amount of small molecular sugars in the jujube powder could achieve effective regulation of the moisture absorption characteristics of the jujube powder， which could provide a theoretical reference for improving the problem of moisture absorption and agglomeration of the jujube powder.