Abstract:Chinese dwarf cherry， walnut， and jujube were used as the main raw materials to prepare a composite bar product， the formula of which was optimized by fuzzy comprehensive evaluation combined with response surface methodology. The effects of the amounts of walnut kernel， preserved Chinese dwarf cherry， jujube extract， and white granulated sugar on the sensory quality and texture properties of the composite bars were studied， and the physical and chemical indexes of the composite bars produced with the optimized formula were determined. The results showed that the optimal formula was composed of 40% walnut kernel， 15% preserved Chinese dwarf cherry， 4% jujube extract， 12% white granulated sugar， and 10% peanut kernel. After extrusion， the mixture was heated in an oven with the upper heating temperature of 170 °C and the lower heating temperature of 165 ℃ for 20 min. The obtained product showed a fuzzy sensory score of 86.8， with a uniform color， a delicate taste， rich fragrance， moderate softness and hardness， and chewiness. The content of moisture， fat， protein， acid， and peroxide in the product was 3.25 g/100 g， 12.85%， 8.2%， 0.829 mg/g，and 0.025 g/100 g， respectively， which met the requirements in the national standard. In addition， the product showed the hardness of 892.36 g， crispness of 814.89 g·s， and elasticity of 0.234 mm， which were no significant difference compared to commercial composite bars.