针对目前市售代餐粉普遍存在高糖、低营养、口感差、冲调性能不好等缺陷，该文以开水冲调不结团的速溶型马蹄复配粉为原料，添加马蹄风味浓郁的马蹄果干以及魔芋胶、植脂末和乳清蛋白等，采用评价更加客观准确的模糊数学评价模型和响应面优化法研发高品质马蹄代餐粉。实验结果表明，马蹄代餐粉的最佳配方为：速溶型马蹄复配粉64.86%、马蹄果干7.15%、魔芋胶2.82%、植脂末1.67%、乳清蛋白23.50%。所得产品模糊数学感官评价总分达95.87分，主要营养指标和维生素、钙、铁、锌含量均优于《T/CNSS 002-2019 代餐食品》要求，而且有益于人体健康的抗性淀粉含量高，流变性能、糊化性能、冷凝胶TPA质构性能、溶解性、持水力和膨胀力好，是一种高品质代餐食品。此外，该研究结果可为马蹄代餐即食食品的开发和工业化生产提供理论依据。

Regarding the shortcomings of some commercially available meal replacement powders, such as high sugar, low nutrition, poor taste, and poor blending performance and other defects, this paper takes the quick-dissolving Chinese water chestnut (CWC) without agglomeration in boiling water as raw material, and added the dried CWC granules with strong CWC flavour, konjac gum, creamer and the whey protein to develop the high-quality CWC meal replacement powders by using fuzzy mathematics evaluation model which evaluates more objectively and accurately and response surface optimization method.The experimental results showed that the optimal formulation of CWC meal replacement powder(calculated by quality ratio) was 64.87% quick-dissolving CWC complex powder, 7.16% dried CWC granules, 2.82% konjac gum, 1.66% plant creamer, and 23.49% whey protein. The obtained product had a total score of 95.87 points in fuzzy mathematical sensory evaluation, and the main nutritional indicators and the content of vitamins, calcium, iron and zinc are better than the standard of ‘T/CNSS 002-2019 Meal Replacement Foods’, and the content of resistant starch which is beneficial to human health is high, and the rheological properties, pasting properties, cold gel TPA textural properties, solubility, water-holding capacity and swelling power are good, so it is a high-quality meal replacement food. Furthermore, the results of this study could provide theoretical basis forare for the development of water chestnut meal replacement ready-to-eat foods and the industrialized production.

国家自然科学基金项目（面上项目，重点项目，重大项目）,国家科技攻关计划