Abstract:We explored the processing technology and formula of plum-leaved crab apple processed cheese.Firstly，the enzymatic hydrolysis conditions were optimized through single factor test and orthogonal design with light transmittance of the enzymatic hydrolysate as the indicator，which showed that the hydrolysis at 45 ℃ for 120 min with the addition of 0.08% pectinase had the best performance.Then，single factor test and response surface methodology were employed to optimize the process and formula with the sensory quality and elasticity of the product as the indicators.The optimized formula was composed of 35% natural cheese，18.31% enzymatic hydrolysate of plum-leaved crab apple juice[material-to-liquid ratio of 1∶3（g/mL）]，2.5% compound emulsifying salt（sodium citrate:sodium polyphosphate:sodium pyrophosphate:sodium hexametaphosphate=4∶2∶2∶1），12% butter，6% skimmed milk powder，6% white sugar，0.46% complex colloid stabilizer（carrageenan:xanthan gum=4:1），and pure water.The optimized process was emulsification at 77.1 ℃ and 3 000 r/min for 10.5 min.The product made with the above formula and process had the sensory score of 57.37（out of 60 points）and the elasticity of 0.905 mm which was very close to that of the control sample.The finished product had fine and smooth texture，light yellow color，smooth taste，rich nutrition，and the flavor of plum-leaved crab apple，which met the national standard of processed cheese products.