Abstract: Response surface methodology was used to optimize formula of low-calorie non-concentrated reduced Australian green apple snow pear compound juice（hereinafter referred to as NFC compound juice）．A mathematical model was established for material ratio, xylitol addition, flaxseed gum addition, and product sensory evaluation．The optimal formula of NFC composite juice was predicted using established mathematical model, and the optimal product formula was determined．That was, compound ratio of Australian green apple and snow pear pear was 1: 0.65, addition of xylitol was 2%, and addition of flaxseed gum was 0.061%．This NFC composite juice filled the gap in technological development of new types of fruit and vegetable juice industries in China, including nutritional, composite, and functional types．It also provided new product types for the NFC juice market and was of great significance in meeting healthy, nutritious, and low calorie needs of consumers．