In order to optimize the formulation of nutritional batter, the method of fuzzy comprehensive sensory evaluation was used,the experiments of single factor and the response surface optimization were used. To carry out its apparent viscosity, hygroscopicity determination, the production of nutritional ingredients table. The results showed that the correlation between the content of middle-aged and aged skim milk powder, buckwheat flour and hawthorn powder was significant highly with fuzzy sensory score (P<0.05). Multivariate regression analysis also showed that the regression model was extremely significant (P<0.001). The best formula: skim milk powder 10.54?g, buckwheat flour 8.80?g, hawthorn powder 5.20?g, wheat flour 10?g, corn flour 5?g, carrot powder 5?g, banana powder 4?g, xylitol 2?g, ascorbic acid 0.05?g. The characteristics are thixotropy and smooth taste. the amount of moisture adsorption increased sharply in 24-48?h and the balance reached after 96?h with the maximum moisture adsorption amount. The product contains a reasonable distribution of nutrients.