Abstract:To create a walnut kernel product with a unique flavor， walnut kernels were used as the main raw materials， and the comprehensive sensory score of the product was taken as the primary index. Using singlefactor and uniform design combined with the Friedman test and fuzzy mathematics sensory evaluation， the quality of the rattan pepper flavor walnut kernel product was assessed in terms of color， shape， taste， and mouthfeel， in order to determine its optimal processing technology and formulation. The optimal processing conditions for rattan pepper flavor walnut kernel products were as follows： 3.25% of rattan pepper， 1.50% of salt， 4.0% of pepper， 10% of sugar， marinating time 10 min， soaking time 20 min， roasting temperature 80 ℃ and 110 ℃， roasting time ratio 1∶5（The ratio of baking time at 80 ℃ to baking time at 110 ℃）， with a total roasting time of 75 min. Under this technology, the walnut kernel with rattan pepper is golden in color and crisp in taste, which perfectly blends the mellow flavor of walnut kernel with the fragrance of rattan pepper.