A jujube granule producing method is disclosed. The method includes raw material selecting, cleaning, dehydrating, stoning, sterilizing, enzymolysis, fermentation, low-oxygen low-temperature heat-pump drying, nitrogen charging pressure difference rapid puffing, medium and short wave infrared drying, crushing, grading, packaging, and other steps. The enzymolysis is performed firstly so that jujube viscosity is reduced and jujube flavor is adjusted. Then through progressive multi-stage drying, the color of jujubes is kept, a proper tissue structure is formed, the water content is controlled ingeniously. Through combining a crushing manner, the rotating speed, environment temperature and humidity, and other factors, the problem that jujubes are liable to stick to form clump or liable to be powdered, and the like in granulation is overcome by and objectives of improving uniformity, reducing viscosity, maintaining the original color, increasing the crisp degree, making granulation easy and avoiding powder generation are achieved. The method is simple and convenient to operate, high in controllability and high in mechanization degree. The utilization rate, edibility and healthcare properties of raw materials are improved. A product of the method can be used for snacks, soup making, medicines, tea drinks and stuffing.