Abstract:A composite meal replacement powder mainly made from coix seed powder and black bean powder was developed，with the addition of apple powder，mango powder，xylitol，and konjac flour. Taking the sensory score as the evaluation criterion and based on the results of the single-factor test，the response surface method was adopted to optimize the optimal formula of meal replacement powder，and the nutritional composition，antioxidant capacity，instant solubility，and wetting and sinking properties of the meal replacement powder were determined. The quantitative amount of the meal replacement powder product was 30.00 g，and the final formulation was as follows：coix seed powder of 11.36 g，black bean powder of 9.50 g，apple powder of 2.00 g，mango powder of 2.00 g，xylitol of 5.94 g，konjac flour of 0.30 g. Under this formulation，the total sugar content was 61.25 g/100 g；fat content was 13.17 g/100 g；protein content was 15.10 g/100 g；vitamin C content was 1.16 mg/100 g；moisture content was 4.70 g/100 g；the radical scavenging rate of DPPH was 85%. The resulting product showed a uniform coffee color after brewing in boiling water，with a sweet smell，coordinated flavors，rich taste，and high solubility. Compare the nutritional components of this product with pure coix seed powder and ordinary rice flour，its nutritional composition is more reasonable，and it is a good choice for meal replacement.