以鲜乳、酸木瓜汁为原料，探究凝乳温度、凝乳时间、热烫pH、热烫拉伸温度、热烫拉伸时间等因素对乳扇的出品率和加工特性(拉伸性、融化性、油脂析出性)的影响。得到乳扇加工的最佳工艺条件为：凝乳温度65 ℃、凝乳时间60 s、热烫pH 4.8、热烫拉伸温度70 ℃、热烫拉伸时间3 min。该条件下乳扇的出品率为10.31%、水分17.21%、脂肪38.37%、灰分4.04%、蛋白质34.86%、乳糖6.49%、过氧化值0.17 g/100g，乳扇成品光滑细腻，感官和理化指标理想，拉伸性为46.86 mm、融化性为4.29 mm、油脂析出性为33.26 mm，产品质量符合云南省食品安全地方标准——乳扇的理化指标为乳扇的产业化提供了理论依据。

In this study, processing technology of dairy product Rushan was investigated. The quality was improved through the response surface optimization test. Fresh milk, sour papaya juice were used as raw material, the curdling time and temperature, pH, thermo-stretching temperature, thermo-stretching time all had influence on the yield and product properties such as the stretching, melting property and oil separation. The result indicated that the optimum conditions were: curdling temperature 65℃, curdling time 60 s, pH 4.8, thermo-stretching temperature 70 ℃, thermo-stretching time 3 min. Under the above conditions, the product yield was 10.31%, moisture was 17.21%, fat was 38.37%, ash content was 4.04%, protein was 34.86%, lactose was 6.49%, peroxide value was 0.17g/100g. In this process, milk product was smooth and exquisite, the sensory, physical and chemical indicators were all ideal, stretching properties was 46.86 mm, the best melting was 4.29 mm, oil separation was 33.26 mm. The product quality meets the local standards of food safety in Yun nan Rushan of physicochemical indexes. It provides a theoretical basis for the industrialization of dairy Rushan.