Abstract:The formula and production process of multigrain meal replacement powder were optimized and fuzzy mathematical sensory evaluation was carried out for the products.Barley ultrafine powder and buckwheat ultrafine powder were used as raw materials for the production of multigrain meal replacement powder，and the maturing conditions were determined according to the gelatinization degree. The fuzzy mathematical sensory evaluation was carried out for the multigrain meal replacement powder products with different proportions of raw materials and auxiliary materials. The effects of different stabilizers on the product stability were studied and the nutrients of the final product were determined. The results showed that the optimal formula of multigrain meal replacement powder was the mixture of barley ultrafine powder and buckwheat ultrafine powder baked at 160 ℃for 12 min at a mass ratio of 40∶60，6% white granulated sugar，8% skimmed milk powder，and 0.5% xanthan gum（stabilizer）. The multigrain meal replacement powder produced with this formula had the protein content of（12.15±0.13）%，starch content of（67.33±1.18）%，crude fat content of（2.03±0.07）%，and total dietary fiber content of（7.26±0.15）%.