Abstract:In order to optimize the process of new taste formula milk powder，single-factor and uniform design were combined to carry out multiple regression analysis on uniform design test data.The results of single factor experiment showed that sensory score，moisture content and dissolution rate of formula milk powder were more than those of egg powder，sugar addition，sugar addition，stabilizer addition，citric acid addition，inlet air temperature，air outlet temperature and peristaltic pump speed Big impact The results of uniform design and principal component analysis showed that the expression between the principal components and the quality indexes of formula was：F1=-0.373Y1+0.287Y2-0.212Y3+0.077Y4+0.352Y5；F2=-0.126Y1-0.295Y2+0.307Y3+0.716Y4+0.225Y5.And the two components were extracted as the latent variable.When the integrated score was the maximum value，the optimum process parameters for the model prediction were as follows：the amount of egg yolk powder added 20%，the amount of white sugar added 6%，the amount of stabilizer 0.1%，the amount of citric acid added 0.3%，inlet temperature 130℃，outlet temperature 55℃，peristaltic pump speed 150 mL/h.