With hypoallergenic protein, microencapsulated oil and compound glycogen as raw materials, a kind of hypoallergenic nutritional meal package was developed. The particle characteristics, preparation characteristics and subjective and objective sensory characteristics of the powder were evaluated and studied on meal package.The meal package of color, smell, taste, and organization state after preparation were analyzed by fuzzy mathematics. The basic characteristics of the meal package were evaluated from the uniformity, dissolution stability and wettability of meal powder. The results shows that there is a correlation between the particle size distribution of the meal powder and the reconstituability of meal package. The particle size of fine powder (0~30 μm, 0~50 μm, 0~100 μm) is negatively related to the reconstituability of meal replacement, while that of coarse powder (200~500 μm) is positively related to the reconstituability of meal replacement. That is, with a continuous increase of the particle size of fine powder and the wetting time, its reconstituability is decreasing, and with a continuous increase of the particle size of coarse powder and the wetting time, its reconstituability is increasing. The particle size of meal powder has a positive linear correlation with the sensory score of the meal package. Within a certain range, with the continuous increase of particle size, the sensory score is continuously strengthened, and the product quality is better. This evaluation system provides a theoretical basis for improving the processing technology of hypoallergenic nutritional meal package.