Abstract: The optimization of instant lotus seed slices processing by fuzzy mathematical evaluation method and response surface methodology was studied. The weight analysis of texture,appearance,color,taste and odor was performed,the fuzzy mathematical sensory evaluation method was established,and the response surface methodology was used to optimize the processing technology. The effects of lotus seed content,aging time,slice thickness,frying temperature and frying time on the sensory index of instant lotus seed slices were investigated. The results showed that the optimal processing conditions were determined as follows:lotus seed content 44%,frying time 8 s and slice thickness 0.90 mm which based on the aging time 22 h and the frying temperature 190℃. Under these conditions,the sensory score reached 89.0,which had little difference from the predictive value.