The scientific development and utilization of citrus peel residue can not only efficiently utilize citrus fruit resources，but also greatly promote the development of citrus deep processing industry and realize the sustainable utilization of citrus resources. The filling of citrus peel residue was made by using citrus peel residue as the main raw material，maltitol，coconut nectar and mogroside as sucrose substitutes，and medium-chain triglyceride and polydextrose as fat substitutes. Taking texture parameters and sensory evaluation as comprehensive indexes，the sucrose and fat substitutes were screened with single-factor test. On this basis，the simplex centroid design was used to optimize the filling formula. Finally，the optimized filling formula of citrus peel residue based on 100% filling was obtained as follows： citrus peel pulp 79.20%，maltitol 7.50%，coconut nectar 8.70%，mogroside 0.10%，peanut oil 0.13%，medium-chain triglyceride 2.26%，polydextrose 0.81%，and corn starch 1.30%. Under this condition，the filling of citrus peel residue was bright yellow in color，delicate，soft and glutinous，fresh and sweet. The content of total sugar and oil decreased by 57.63% and 52.5%，and the content of total dietary fiber increased by 20.79%. It was a new healthy filling with reduced sugar，low fat and high dietary fiber.