为开发一款具有调节肠道菌群功效的营养餐粉，该研究以龙眼干、枸杞干和红枣干为原料，通过正交试验优化确定3种原料的粉碎工艺，采用混料设计辅以其他营养配料，以流动性、稳定性、感官评分等为指标，确定龙眼-枸杞-红枣营养餐粉的最佳配方，并评价其对肠道菌群的调节作用。结果表明，3种原料粉碎制得复合果粉的工艺为：乳清蛋白为辅料，原辅料比1:1.5，冷冻超微粉碎时间150 s，其中3种原料配比为龙眼干：枸杞干：红枣干为3.59:4.60:1。混料设计确定营养餐粉的配方比例：复合果粉50%、全脂奶粉5%、植物脂肪粉5%、大米膨化粉10%、麦芽糊精30%。该配方得到的龙眼-枸杞-红枣营养餐粉冲调性好、稳定性强、感官较佳、营养均衡。该餐粉能显著促进乳酸杆菌属、双歧杆菌属、拟杆菌属和阿克曼氏菌4种肠道菌的增殖，且促进肠道短链脂肪酸，尤其是乙酸和丁酸的产生，由此表明龙眼-枸杞-红枣营养餐粉具有调节肠道菌群作用。

Dried longan, dried goji, and dried jujube were used as raw materials to develop a nutritional meal replacement powder that could regulate the intestinal flora. The process of crushing these raw materials was optimized and evaluated using an orthogonal experimental design. Other nutritional ingredients were added using a mixture design. Next, fluidity, stability, and sensory scores were used as testing indicators to determine the optimal formulation of the longan-goji-jujube nutritional meal replacement powder. In addition, the effect of the nutritional meal replacement powder on the intestinal flora was evaluated. The results showed that the optimal processing of the compound fruit powder was as follows: using whey protein as a supplemental material, the mass ratio of raw material to supplemental material was 1:1.5, and the freezing ultrafine grinding time was 150 s. The ratio of the 3 raw materials was dried longan: dried goji: dried jujube=3.59:4.60:1. The nutritional meal replaement powder was developed based on the proportion of the mixture design. The optimal proportion of longan-goji-jujube nutritional meal replacement powder was determined using a mixture design as follows: 50% compound fruit powder, 5% whole milk powder, 5% plant fat powder, 10% puffed rice powder, and 30% maltodextrin powder. The obtained longan-goji-jujube nutritional meal replacement powder showed good stability, sensory scores, and nutritional balance. The longan-goji-jujube nutritional meal replacement powder significantly promoted the growth of members from Lactobacillus, Bifidobacterium, and Bacteroides and Akkermansia muciniphila, as well as the production of short-chain fatty acids, particularly acetic acid and butyric acid. Thus, the longan-goji-jujube nutritional meal replacement powder showed regulatory effects on the intestinal microbiota in vitro.

国家重点研发计划项目（2019YFD1002300）；广东省引进创新创业团队项目（2019BT02N112）；广东省科技专项资金项目（mmkj2020001）；广东省农业科学院农业优势产业学科团队建设项目（202108TD）