Pleurotus citrinopileatus meal replacement powder

Abstract

The invention discloses pleurotus citrinopileatus coarse cereal meal replacement powder. The meal replacement powder is prepared from the following raw materials in parts by mass: 9-11 parts of pleurotus citrinopileatus powder, 16-17 parts of black rice flour, 7-8 parts of white kidney bean powder, 12-13 parts of soybean powder, 4-7 parts of sesame powder, 25-26 parts of corn flour and 22-23 parts of coarse rice powder. The preparation process of the meal replacement powder comprises extrusion and crushing. The meal replacement powder disclosed by the invention is good in brewing characteristic, rich in nutrition and suitable for being used as a medium GI food for people who lose weight.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a pleurotus citrinopileatus meal replacement powder. Background Art

[0002] Meal replacement powder is a kind of food that can replace part or all of a regular meal. It has the characteristics of high dietary fiber, easy to fill the stomach, low fat and low calories. This allows meal replacement powder to limit energy intake while ensuring nutritional balance. With the active promotion of some leading companies in the market, the public's understanding of and demand for meal replacement foods are deepening, especially the meal replacement powder market with fat reduction as its main feature, which has a particularly rapid development momentum. However, due to the relatively small scale of current meal replacement food production and the lack of attention paid to it in the industry, the data statistics of the meal replacement food market are not perfect, and related research is relatively lagging behind. Summary of the invention

[0003] In view of the defects or shortcomings of the prior art, the present invention provides a citronella meal replacement powder.

[0004] To this end, the citrus pleurotus eryngii meal replacement powder provided by the present invention comprises 9-11 parts by mass of citrus pleurotus eryngii powder, 16-17 parts by mass of black rice flour, 7-8 parts by mass of white kidney bean flour, 12-13 parts by mass of soybean flour, 4-7 parts by mass of sesame flour, 25-26 parts by mass of corn flour and 22-23 parts by mass of brown rice flour; the preparation process of the meal replacement powder comprises extrusion and crushing performed in sequence.

[0005] An optional solution is that each raw material is sieved through a 100-60 mesh sieve.

[0006] An optional solution is that the moisture content of each raw material is 6% to 8%.

[0007] An optional solution is that the extrusion is carried out using a screw extruder; the moisture content of the extrusion feed is 38% to 40%; the sleeve temperature of the screw extruder is: Zone I: 65±5°C, Zone II: 90±5°C, Zone III: 135±5°C, Zone IV: 150±5°C, Zone V: 130±5°C; and the die head temperature is 120±5°C.

[0008] An optional solution is that the method for preparing the Pleurotus citrinopileatus powder comprises washing, slicing, vacuum microwave drying and crushing in sequence.

[0009] An optional solution is that the meal replacement powder is a medium GI food.

[0010] An optional solution is that the GI value of the meal replacement powder is 58.69±0.26.

[0011] The meal replacement powder of the present invention uses citrus pleurotus eryngii as a raw material, and takes advantage of citrus pleurotus eryngii's low fat content and rich protein and amino acids.

[0012] In the preferred embodiment, the fat content of the meal replacement powder processed by extrusion of the present invention is 6.28%, the protein content is 19.11%, the carbohydrate content is 40.12%, the bulk density is 0.64 g / cm3, the solubility is 0.22 g / g, and the water holding capacity is 4.87 g / g, all of which are superior to those of the meal replacement powder processed by conventional baking. At the same time, the peak viscosity, gelatinization temperature, attenuation value, and retrogradation value of the meal replacement powder processed by extrusion puffed are lower, indicating that the starch paste of the meal replacement powder has better thermal stability after extrusion puffed treatment, the starch is not easy to age, and is easier to digest. Through the determination of electronic nose, the aroma and flavor of the meal replacement powder processed by extrusion are better.

[0013] The glycemic index (GI value) of food is one of the main nutritional food intervention indicators, first proposed by Professor Jenkins of the University of Toronto. It refers to the ratio of the area under the human blood glucose response curve within 2 h, that is, the percentage value of 50 g of carbohydrates that can be absorbed and utilized by the human body to white bread containing an equal amount of carbohydrates or glucose. According to the GI value, experts classify foods into low-GI foods (GI ≤ 55), medium-GI foods (55 < GI < 70), and high-GI foods (GI ≥ 70). After medium- and low-GI foods enter the small intestine of the human body for digestion and absorption, it will lead to a lower blood glucose production level, a decrease in the postprandial blood glucose peak and insulin level. Especially, the starch digestion process of low glycemic index foods is slower, which is beneficial to controlling blood glucose stability. Therefore, low glycemic index foods also have the effect of preventing obesity. With the improvement of people's health awareness and the pursuit of a healthy lifestyle, the market demand for medium- and low-GI foods shows a significant growth trend. Consumers are increasingly concerned about the nutritional value of food and its impact on health. In the preferred embodiment, the meal replacement powder of the present invention is a medium-GI food. Description of the Drawings

[0014] Figure 1 It is the physicochemical properties of Pleurotus citrinopileatus miscellaneous grain meal replacement powder processed by five different methods in the embodiment of the present invention.

[0015] Figure 2 It is the antioxidant activity of Pleurotus citrinopileatus miscellaneous grain meal replacement powder processed by five different methods in the embodiment of the present invention.

[0016] Figure 3 It is the in vitro starch digestibility of Pleurotus citrinopileatus miscellaneous grain meal replacement powder processed by five different methods in the embodiment of the present invention.

[0017] Figure 4 It is the aroma components of Pleurotus citrinopileatus miscellaneous grain meal replacement powder processed by five different methods in the embodiment of the present invention.

[0018] Figure 5 It is the rheological properties of Pleurotus citrinopileatus miscellaneous grain meal replacement powder processed by five different methods in the embodiment of the present invention; (a) is the flow curve of the sample; (b) is the storage modulus (G') curve of the sample; (c) is the loss modulus (G”) curve of the sample. DETAILED DESCRIPTION

[0019] Unless otherwise specified, the scientific and technical terms in this document are understood according to the understanding of ordinary technicians in the relevant fields.

[0020] The present invention is further illustrated below in conjunction with specific embodiments. It should be understood that these embodiments are only used to illustrate the present invention and are not used to limit the scope of the present invention. Based on the disclosure of the present invention, various equivalent forms of modifications to the present invention made by those skilled in the art all fall within the scope defined by the claims attached to this application.

[0021] Preparation of the yu huang mushroom powder used in the following examples: at room temperature, cut the washed yu huang mushroom into 0.4-0.6 cm slices; subject the obtained yu huang mushroom slices to vacuum microwave drying, with a drying chamber vacuum degree of 0.0086MPa, a temperature of 45-55°C, and a power of 1600W, to obtain a yu huang mushroom dried product with a moisture content of about 6% to 8%; take the dried yu huang mushroom and put it into an ultrafine grinder for crushing, and then pass through a 60-mesh sieve to obtain yu huang mushroom powder. The moisture content of the raw materials of other miscellaneous grain powders used in the following examples is controlled at: 6% to 8%, and all kinds of miscellaneous grain powders are sieved through a 60-mesh sieve.

[0022] Embodiment 1:

[0023] This embodiment sets three groups of samples: a raw flour group, a baking group and an extrusion group; the raw materials of each group are (by mass): 10 parts of erinaceus powder, 16 parts of black rice powder, 8 parts of white kidney bean powder, 12 parts of soybean powder, 6 parts of sesame powder, 25 parts of corn powder and 23 parts of brown rice powder; the powder materials are mixed evenly to obtain a mixed powder. Among them:

[0024] Cornstarch group: the above mixed flour.

[0025] Preparation method of the baking group: add 40% water by mass of the mixed powder to 100g of the mixed powder, mix thoroughly and evenly to form a Pleurotus citrinopileatus-coarse grain dough system, set up 3 groups, and bake the dough of each group in an oven at 120, 150, and 180°C for 27, 11, and 6 minutes, respectively, until the baking aroma is strong, there is no obvious raw grain smell, and the moisture content is below 6%. After taking out, crush and pass through a 60-mesh sieve to obtain the baking group meal replacement powder.

[0026] Preparation method of extrusion group: add 40% water of the mixed powder mass, mix thoroughly and evenly to form a pleurotus eryngii-grain dough system, and extrude it using an experimental desktop twin-screw extruder. The extrusion parameters are set as follows: screw speed: 120r / min, water content 40%; sleeve temperature: zone I: 65±5℃, zone II: 90±5℃, zone III: 135±5℃, zone IV: 150±5℃, zone V: 130±5℃; die head temperature is 120±5℃. The extrudate sample obtained by extrusion was crushed and passed through a 60-mesh sieve to obtain the extrusion group meal replacement powder.

[0027] The products prepared in the above examples were tested for the following indicators:

[0028] Physical and chemical properties determination:

[0029] The determination of starch content refers to the acid hydrolysis method in GB 5009.9-2023 "Determination of starch in foods".

[0030] The protein content was determined by referring to the Kjeldahl method in GB / T 5009.5-2016 “Determination of protein in foods”.

[0031] The fat content was extracted and tested using a fat analyzer. Specifically, 2.00 g of the meal replacement powder sample was weighed into a sample cup, 60 mL of petroleum ether solution was added, the heating temperature was set to 90 °C, and the extraction time was 3 h. After the extraction, the sample cup was placed in a 105 °C oven and dried to constant weight. The mass of the extract was recorded, and each sample was measured three times in parallel.

[0032] Depend on Figure 1 It can be seen that the fat content and carbohydrate content of the same multi-grain meal replacement powder formula after extrusion and baking treatments are significantly different (P<0.05): there is no significant difference in the fat and protein content of the baked meal replacement powder at different temperatures; the fat and carbohydrate content of the extruded meal replacement powder is significantly decreased compared with the baked meal replacement powder, while there is no significant difference in the decrease in protein content.

[0033] Powder property determination:

[0034] Determination of bulk density: Accurately weigh 5.00g of meal replacement powder and put it into a measuring cylinder. Tap the measuring cylinder containing the meal replacement powder evenly on a rubber pad 100 times and read the reading. Repeat the measurement three times in a row. The ratio of mass to volume is the bulk density of the sample.

[0035] Solubility determination: accurately weigh 0.5g of sample and 50mL of distilled water in a 100mL centrifuge tube, place in a 90℃ constant temperature pot for 30min, centrifuge at 8000r / min for 15min after the constant temperature ends, pour the obtained supernatant into an aluminum box dried to constant weight, dry in a 105℃ oven to constant weight, weigh and record the mass of the sample dissolved in the supernatant, repeat 3 times;

[0036] Determination of water holding capacity: weigh 0.25g of sample, place in a 100mL centrifuge tube, add 25mL of distilled water, mix well and let stand for 60min, then centrifuge at 5000r / min for 15min, discard the supernatant, weigh the precipitate, repeat 3 times, and calculate the water holding capacity of the sample;

[0037] Determination of chromaticity: Weigh 10g of meal replacement powder sample and put it into a transparent ziplock bag to ensure that the sample is evenly mixed. After calibrating the colorimeter with the blackboard and whiteboard, take an empty ziplock bag as a blank control for measurement. Select the reflection mode and spread the meal replacement powder sample flat on the light hole to ensure that the light hole is completely blocked. Measure the brightness (L*) and color difference (ΔE). Measure each sample 3 times in parallel and take the average value.

[0038] As shown in Table 1, there are significant differences in bulk density, solubility, water holding capacity, whiteness and color difference between the extruded meal replacement powder and the baked meal replacement powder in each group (P<0.05). Bulk density, as one of the parameters to measure the quality of powder products, reflects the compactness between powder particles. The smaller the powder particles are, the higher the bulk density. The experimental results show that the bulk density of extruded meal replacement powder is higher, indicating that the powder particles are more compact, the adhesion is reduced, and the fluidity of the powder is better. There is no significant difference in the effect of different baking temperatures on the bulk density of meal replacement powder in the baking group. Solubility represents the solubility of meal replacement powder in water, which can be used to reflect the gelatinization and degradation of starch in the material. After aging treatment, the solubility of baked meal replacement powder and extruded meal replacement powder increased significantly compared with the raw powder group; as the temperature of the baking group increased, the solubility also increased. The extrusion group had the highest solubility, which was significantly higher than the baking group. Water holding capacity can indicate the ability of meal replacement powder to absorb water. Strong water absorption capacity can produce a feeling of fullness. The water holding capacity of extruded and puffed meal replacement powder is 15.68% higher than that of baked meal replacement powder on average.

[0039] Table 1 Powder properties of Pleurotus citrinopileatus meal replacement powder in five different processing methods in the embodiment

[0040]

[0041]

[0042] The results show that the extruded meal replacement powder has better filling performance and fluidity. In addition, the extruded meal replacement powder also shows significant advantages in stability. These characteristics are of vital importance to the production and transportation process of the product.

[0043] Antioxidant activity assay:

[0044] (1) The determination of DPPH free radical scavenging rate and ABTS free radical scavenging rate refers to GB / T39100-2020 Determination of the antioxidant activity of polypeptides DPPH and ABTS methods.

[0045] (2) Hydroxyl radical scavenging rate

[0046] The salicylic acid method was used for determination: 0.2 mL of the sample solution diluted 100 times (10 mg / mL) was taken into a 5 mL centrifuge tube, and 0.2 mL of FeSO4 aqueous solution (6 mmol / L), 0.2 mL of salicylic acid-ethanol solution (6 mmol / L), and 0.1 mL of H2O2 solution (8.8 mmol / L) were added in sequence, mixed evenly, and placed in a 37°C water bath for 30 min, and the absorbance was measured at 510 nm; distilled water was used instead of the test solution, and the above steps were repeated to measure the absorbance as a blank control; the result of the hydroxyl radical scavenging rate is expressed as Formula 3:

[0047]

[0048] In formula (3): I OH· : hydroxyl radical scavenging rate, %; A0: absorbance value of blank control; A1: absorbance value of sample solution

[0049] (3) Determination of total phenol content

[0050] Determination of total phenolic content by Folin-Ciocalteu method

[0051] (4) Determination of total flavonoid content

[0052] The reference standard for total flavonoids content in meal replacement powder is NY / T 1295-2007 Determination of total flavonoids content in buckwheat and its products.

[0053] Most of the raw materials of meal replacement powder have antioxidant activity, especially when Pleurotus citrinum is added to the meal replacement powder, so the antioxidant activity of the two processed meal replacement powders was determined to study whether the processed meal replacement powders have antioxidant activity. The DPPH free radical scavenging rate, ABTS free radical scavenging rate, hydroxyl free radical scavenging rate, total phenol content, and total flavonoid content were used as evaluation indicators.

[0054] The results are as follows Figure 2 : The ABTS free radical scavenging rate and the content of total phenol and total flavonoids showed a significant positive correlation. Compared with the untreated raw powder group, the ABTS free radical scavenging rate, hydroxyl free radical scavenging rate, total phenol and total flavonoids content of the extruded and baked groups of meal replacement powders decreased to varying degrees, and there were significant differences between the treatment groups (P<0.05). Compared with the baked group, the extruded group had a lower degree of decline, and the DPPH free radical scavenging rate of the extruded and puffed meal replacement powder was 16.38% higher than that of the baked meal replacement powder, indicating that the antioxidant activity of the extruded and puffed meal replacement powder was higher and the antioxidant activity of the raw materials was better retained.

[0055] In vitro starch digestibility assay:

[0056] In vitro digestion simulation experiment: ① Gastric digestion simulation: Weigh 1.00 g of meal replacement powder sample into a conical flask, add 1.00 mL of distilled water, add 10 mL of artificial simulated gastric digestive fluid (Coolaber brand, purchased from Yangling Boning Biotechnology Co., Ltd.), adjust the pH to 3.0 with hydrochloric acid solution, and oscillate in a constant temperature oscillator at 37°C in the dark for 120 min, and set the speed to 150 r / min.

[0057] ②Small intestinal digestion simulation: Take out the enzymatic hydrolysis sample after gastric digestion simulation treatment, add 20mL artificial intestinal digestion solution (Coolaber brand, purchased from Xi'an Remer Biotechnology Co., Ltd.), and use sodium hydroxide to adjust the pH of the enzymatic hydrolysis solution to 7.0 for intestinal digestion simulation. During the digestion process, take 1.5mL of enzymatic hydrolysis solution in a 2mL centrifuge tube at 0, 10, 20, 30, 40, 60, 90, 120, 150 and 180min, respectively. Immediately after sampling, inactivate the enzyme in a boiling water bath for 10min, terminate digestion, and cool to room temperature. After sampling, centrifuge the sample at 8000r / min for 10min, take 0.5mL of supernatant for DNS determination, and determine the starch hydrolysis of the 0-180min sample. Three parallel in vitro digestion simulations were performed simultaneously, and the average value was taken.

[0058] The starch hydrolysis index (HI) and glycemic index (GI) of the sample are calculated as shown in formulas 4 and 5:

[0059]

[0060] GI=39.71+0.549×HI (5)

[0061] AUC 白面包 =15207.53

[0062] Where: AUC 样品 It is the area under the starch hydrolysis curve of the sample during 0-180 min.

[0063] like Figure 3As shown in the figure, the starch hydrolysis rate of the extruded meal replacement powder is significantly lower than that of the baked meal replacement powder. In contrast, the baking method only provides high temperature to mature the meal replacement powder, and does not change the crystal structure of the meal replacement powder too much. The modification effect on the starch structure is significantly lower than that of the extrusion technology. Therefore, its starch hydrolysis rate is still relatively high. According to the formula, the GI value of the raw flour group is 58.40±0.14, the GI value of the extruded group is 58.69±0.26, and the GI values ​​of the baked 120℃, 150℃, and 180℃ groups are 66.39±0.84, 67.20±0.52, and 67.38±0.32, respectively. They still do not reach the category of low GI food (GI value <55) and belong to medium GI value food. The results of the in vitro digestion simulation experiment show that the extruded meal replacement powder has a certain effect of delaying the rapid increase of blood sugar after a meal. Compared with the baked meal replacement powder, the starch of the extruded meal replacement powder is better digested.

[0064] Determination of aroma components:

[0065] Electronic nose determination: weigh 0.5g of meal replacement powder into a 40mL headspace bottle, add 5.0mL of distilled water and mix evenly, cover and seal, and let stand at room temperature for 60min for odor equilibrium. Flavor detection adopts headspace sampling method. The electronic nose setting parameters are: waiting time 10s, measurement time 300s, sensor cleaning time 100s, carrier gas flow rate 600L / min, and each sample is made in 3 groups in parallel.

[0066] The electronic nose can analyze the smell of samples by simulating human sense of smell. The electronic nose has ten sensors, Figure 4 It can be seen that, except for the W1W sensor, the two probes W1C, W3C, W5C, W2W, and W3S that process meal replacement powder have a stronger smell, and the aroma components, short-chain alkane aroma, organic sulfide, and long-chain alkane smell are obvious; the probes W5S and W1W that process meal replacement powder by extrusion have a smaller smell, and the smell of oxygen and nitrogen compounds and sulfide is not obvious. The content of sulfur-containing compounds in food is relatively small, but their contribution to food flavor is relatively large. Sulfur-containing compounds mainly undergo non-enzymatic reactions, mainly Maillard reactions, during processing.

[0067] The results showed that the meal replacement powders treated in the two ways were basically similar in terms of the composition of volatile aromatic hydrocarbons. However, there were significant differences in nitrogen oxides and sulfur compounds, two substances with poor flavor. The contents of nitrogen oxides and sulfur compounds in the raw flour group and the baked group were significantly higher than those in the extruded group. This finding suggests that the extruded meal replacement powder has a better performance in terms of flavor.

[0068] Gelatinization characteristics determination:

[0069] The gelatinization characteristics of meal replacement powder were determined by RVA. 3.0g of meal replacement powder sample was weighed and placed in the aluminum cylinder prepared by the equipment. 25mL of distilled water was added according to the program. The program set the starting temperature to 50℃, kept constant at 50℃ for 1min, stirred at 960r / min for 10s, and then stirred at 160r / min until the test was completed. The temperature was raised to 95℃ at a rate of 12℃ / min and continued for 4min. After the test, the temperature was lowered to 50℃ at the same rate and continued for 90s. Record the peak viscosity, valley viscosity, final viscosity, attenuation value, recovery value and gelatinization temperature. Three parallel groups were measured for each group of samples, and the average value was taken.

[0070] The gelatinization properties of starch play an important role in the deep processing of cereal foods. The gelatinization properties of the two processed meal replacement powders are shown in Table 2. It can be seen that there are significant differences in the gelatinization properties between the extruded meal replacement powder and the baked meal replacement powder (P<0.05).

[0071] Table 2 Gelatinization characteristics of erinaceus coarse grain meal replacement powder in five different processing methods in the embodiment

[0072]

[0073] Peak viscosity is a direct reflection of the swelling degree of starch granules during starch gelatinization. Extrusion and puffing treatment destroys the starch structure of meal replacement powder, and the starch swelling degree is small. The decay value mainly reflects the thermal stability of starch paste. The results show that the thermal stability of meal replacement powder treated with extrusion and puffing is better. The regeneration value reflects the stability and aging trend of starch during the cooling process. A lower regeneration value indicates that the starch paste is more stable after cooling and has a lower degree of aging. Combined with the results shown in Table 2, the regeneration value of meal replacement powder treated with extrusion and puffing is lower, which reduces the degree of starch aging. The gelatinization temperature reflects the difficulty of gelatinization of the sample. The lower the gelatinization temperature, the easier the starch is to gelatinize and the higher the degree of maturity. The gelatinization temperature of extruded meal replacement powder is about 9°C lower than that of baked meal replacement powder on average. This shows that extrusion treatment can improve the maturity of meal replacement powder and make it easier to be reconstituted. In summary, the meal replacement powder treated with extrusion and puffing can be reconstituted into paste at a lower temperature, and the starch paste has higher thermal stability, is not easy to age, and has better reconstitution characteristics.

[0074] Rheological properties determination:

[0075] Weigh 1g of meal replacement powder, add 4g of water and mix evenly, heat in a water bath at 95°C for 10min to fully gelatinize, and use a rotational rheometer for measurement. The measurement temperature is 25°C, the fixed scanning frequency is 10Hz, and the storage modulus (G') and loss modulus (G") are measured when the shear strain changes from 0.01% to 100%. The relationship curve between the change of shear strain (γ) and the change of shear strain (γ) is measured; the test temperature is 25°C, and the shear rate is 0.100-300.000s -1The law of change of apparent viscosity (η) of starch paste with shear rate was determined under the condition of 40°C.

[0076] Storage modulus (G'), also known as elastic modulus, reflects the ability of starch paste to recover its original shape after deformation. The larger its value, the stronger its ability to recover its original shape after gelatinization deformation, and the stronger its elasticity. Loss modulus (G"), also known as viscous modulus, reflects the ability of starch paste to resist flow. The larger its value, the less likely the starch paste is to flow. Figure 5 (b) and (c) show that G′ is greater than G″, and both G′ and G″ increase with increasing frequency, indicating that G′ and G″ are frequency-dependent, and the elasticity of the sample is greater than the viscosity. G′ is directly related to the crosslinking density in the gel network. After extrusion treatment, both G′ and G″ increase, indicating that the stiffness, strength and viscoelasticity of the gel are increased. The flow curve of the sample is shown in Figure 5 (a) shows. The viscosity can be between 0.1 and 300s -1 The Ostwald-de-Waele model (R2>0.95) was used to describe the shear range, which shows that the viscosity has a strong dependence on the shear rate. This result shows that the extruded meal replacement powder is partially gelled, resulting in a significant increase in viscosity, indicating that the viscoelasticity and thermal stability of the meal powder after extrusion are enhanced compared with the baked group, and the taste is better when eaten.

[0077] The above are only preferred embodiments of the present invention. It should be pointed out that, for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the protection scope of the present invention.

Claims

1. A meal replacement powder of Pleurotus citrinum, characterized in that: The raw materials for preparing the meal replacement powder are 9-11 parts by mass of elm citrinum powder, 16-17 parts by mass of black rice powder, 7-8 parts by mass of white kidney bean powder, 12-13 parts by mass of soybean powder, 4-7 parts by mass of sesame powder, 25-26 parts by mass of corn powder and 22-23 parts by mass of brown rice powder; The meal replacement powder preparation process comprises sequentially performing extrusion and pulverization.

2. The pleurotus citrinum meal replacement powder according to claim 1, characterized in that: Each raw material was sieved through a 100-60 mesh sieve.

3. The citronella meal replacement powder according to claim 1, characterized in that: The moisture content of each raw material is 6% to 8%.

4. The citronella meal replacement powder according to claim 1, characterized in that: The extrusion adopts a screw extruder; the moisture content of the extrusion feed is 38% to 40%; the sleeve temperature of the screw extruder is: zone I: 65±5℃, zone II: 90±5℃, zone III: 135±5℃, zone IV: 150±5℃, zone V: 130±5℃; the die head temperature is 120±5℃.

5. The citronella meal replacement powder according to claim 1, characterized in that: The preparation method of the citronella powder comprises washing, slicing, vacuum microwave drying and crushing in sequence.

6. The citronella meal replacement powder according to claim 1, characterized in that: The meal replacement powder is a medium GI food.

7. The citronella meal replacement powder according to claim 1, characterized in that: The GI value of the meal replacement powder is 58.69±0.26.

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