Abstract:A systematic analysis was conducted on the sensory characteristics and powder properties of key raw materials of a compound formula goat milk powder （YNF-D）.The aim was to address the muttony flavor issue of goat milk powder and enhance its suitability for the middle-aged and elderly population.The powder properties of key raw material in YNF-D were analyzed using laser particle size analysis，powder rheology characterization，reconstitution property evaluation，and combined electronic sensory technology.Comprehensive sensory characteristics of YNF-D and three commercially available compound formula goat milk products were evaluated.The results indicated that the particle size distributions of key raw material varied significantly（20.2-641.3 μm）.Skim milk powder was found to easily affect the uniformity of the mixture due to its large particle size span，necessitating pre-mixing treatment.Flowability indices of whey protein powder Hilmar 8350，whey protein powder Hilmar 7500，and goat milk powder were 49.5，56.5，and 59.0，respectively.The flowability evaluation results were categorized as “moderate”，and a graded pre-mixing strategy was suggested for optimization.Sensory evaluation results showed that YNF-D was superior to commercially available products in terms of texture，reconstitution properties，and taste.Analysis using an electronic nose and electronic tongue further confirmed that the flavor of YNF-D was close to that of products with high commercial acceptance.Furthermore，the combination of multiple raw materials significantly enhanced taste richness.The protein content and dietary fiber content of YNF-D prepared by the graded mixing process were 21.8 g∕100 g and 9.33 g∕100 g，respectively.This study provided a scientific basis for the sensory regulation and process optimization of functional goat milk powder，as well as for the industrial production of functional milk powder.