Preparation method of functional cinnamon and bitter gourd meal replacement powder

Abstract

The invention relates to the technical field of food, in particular to a preparation method of functional cinnamon and balsam pear meal replacement powder, which comprises the following steps: weighing 6g of balsam pear powder, 1.5 g of xylitol, 9g of lotus root starch, 4g of cinnamon extract, 12g of oat bran powder, 9g of skimmed milk powder and 0.2 g of stevioside according to the formula amount. According to the meal replacement powder, the basic energy requirements of consumers are met, meanwhile, balsam pear saponin contained in the balsam pear powder has a certain blood sugar reducing effect and can assist rehabilitation of diabetics, the antioxidant effect of the cinnamon and balsam pear meal replacement powder is detected through in-vitro experiments, the cinnamon and balsam pear meal replacement powder has a certain scavenging effect on hydroxyl free radicals and DPPH free radicals, and the health care effect is good. The cinnamon and bitter gourd meal replacement powder has certain antioxidant activity, and the antioxidant activity is in positive correlation with the mass concentration of the cinnamon and bitter gourd meal replacement powder.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food technology, in particular to a preparation method of functional cinnamon and bitter gourd meal replacement powder. BACKGROUND

[0002] Specific compounds contained in Cinnamomum, such as cinnamaldehyde, can increase the sensitivity of cells to insulin, promote the secretion and utilization of insulin, thereby accelerating the decomposition of blood glucose and reducing blood glucose levels. Studies have shown that cinnamon can significantly reduce the fasting blood glucose levels of type 2 diabetes patients. Through its effect of regulating insulin sensitivity, cinnamon helps to improve blood glucose control and reduce blood glucose fluctuations. Cinnamon also has the effect of delaying gastric emptying and reducing the rate of carbohydrate digestion, thereby helping to stabilize postprandial blood glucose peaks and reduce the occurrence of postprandial hyperglycemia. Cinnamon not only has a direct effect of lowering blood glucose, but also can regulate blood lipid levels, reduce total cholesterol and low-density lipoprotein cholesterol (LDL-C), and at the same time increase the content of high-density lipoprotein cholesterol (HDL-C), which helps to reduce the risk of heart disease and is particularly important for preventing cardiovascular disease in diabetes patients. In addition, the polyphenolic compounds in cinnamon have strong antioxidant capacity, which can reduce the production of free radicals and protect pancreatic beta cells from oxidative stress damage, thereby maintaining normal insulin secretion function and further reducing the risk of diabetic complications. Cinnamon extract is a natural substance extracted from cinnamon, and its main components include volatile oil, cinnamaldehyde, eugenol, etc., and it also contains tannins and mucilage. The active ingredients in cinnamon extract can increase the sensitivity of the body to insulin and help to lower blood glucose levels, earning it the title of "insulin intensifier".

[0003] Bitter gourd is a variety of Cucurbitaceae, also known as gourd, cool gourd, jade lychee, and leprosy gourd. The most common cultivation area is the tropical region of the south subtropical zone. Bitter gourd is a medicine and food dual-purpose vegetable with a bitter and sweet taste, non-toxic, and strong coldness. It has the effects of reducing blood sugar, losing weight, and resisting bacteria. One of the main functional components in bitter gourd is bitter gourd saponin, which mostly belongs to triterpenoids, and triterpenoids have certain blood glucose lowering effect. Many scientists have obtained results through experiments that bitter gourd saponin has the effects of lowering blood sugar, resisting oxidation, inhibiting bacteria, improving immunity, inhibiting skin inflammation, and resisting tumors. By making bitter gourd into meal replacement powder and adding lotus root powder, skimmed milk powder, oat bran powder, and sugar substitutes, the flavor is increased, the taste is optimized, and the bitter and astringent taste of bitter gourd is reduced. This meal replacement allows people with diabetes or special needs to enjoy delicious food while achieving the purpose of auxiliary treatment of diseases. SUMMARY

[0004] The present application aims to provide a preparation method of functional cinnamon and bitter gourd meal replacement powder to solve the problems raised in the background.

[0005] To achieve the above object, the application provides the following technical scheme: a preparation method of functional cinnamon and bitter gourd meal replacement powder, comprising the following steps:

[0006] S1, selecting mature but not overripe bitter gourds, washing and cutting off two top parts, and then cutting into thin slices or small pieces;

[0007] S2, uniformly spreading the cut bitter gourd pieces in step S1 on a baking tray, and drying through the baking tray until completely dry;

[0008] S3, putting the dried bitter gourd pieces in step S2 into a crusher for crushing, and crushing to obtain fine powder, and finally sieving the bitter gourd powder to remove any lumps and ensure its fineness;

[0009] S4, after ultrasonic-assisted enzymatic extraction of cinnamon, spray drying is performed to obtain cinnamon extract, and the extraction yield is 3.84%;

[0010] S5, finally, the bitter gourd powder 6g, xylitol 1.5g, lotus root powder 9g, cinnamon extract 4g, oat bran powder 12g, skimmed milk powder 9g and stevioside 0.2g are uniformly mixed according to the formula to obtain the cinnamon and bitter gourd meal replacement powder.

[0011] As a preferred technical scheme of the application, the drying temperature of the baking in step S3 is 110°C, and the drying time lasts for 1.5 hours, and the oven door is slightly opened during the baking process to maintain ventilation.

[0012] As a preferred technical scheme of the application, the crusher in step S3 needs to pass through a 60-mesh sieve to obtain the available bitter gourd powder.

[0013] As a preferred technical scheme of the application, the stevioside is a diterpene glycoside, which belongs to a tetra cyclic diterpene compound.

[0014] As a preferred technical scheme of the application, the skimmed milk powder is prepared by removing most of the fat from whole milk by a high-speed centrifuge, and then by concentration and spray drying, and the fat content of the skimmed milk powder is generally less than 1%.

[0015] As a preferred technical scheme of the application, the main component of the oat bran powder is dietary fiber, including water-soluble dietary fiber and insoluble dietary fiber.

[0016] As a preferred technical scheme of the application, the xylitol belongs to an organic compound.

[0017] Compared with the prior art, the application has the following beneficial effects:

[0018] (1) The application is a preparation method of functional cinnamon and bitter gourd meal replacement powder, the meal replacement powder meets the basic energy needs of consumers, the bitter gourd saponins contained in the bitter gourd powder have a certain blood glucose lowering effect, and can also assist in the rehabilitation of diabetic patients, the antioxidant effect of the cinnamon and bitter gourd meal replacement powder is detected by in vitro experiment, and it has a certain scavenging effect on hydroxyl radicals and DPPH free radicals, the cinnamon and bitter gourd meal replacement powder has a certain antioxidant activity, and is positively correlated with the mass concentration of the cinnamon and bitter gourd meal replacement powder. BRIEF DESCRIPTION OF DRAWINGS

[0019] In order to more clearly illustrate the technical solutions in the embodiments of the application or the prior art, the following will briefly introduce the drawings needed in the embodiments. Obviously, the drawings described below only show some embodiments of the application, and other drawings can be obtained by those skilled in the art without creative labor on the basis of these drawings.

[0020] Figure 1 is a schematic diagram of the influence of the addition amount of xylitol according to the embodiment of the application on the sensory score of the bitter gourd meal replacement powder;

[0021] Figure 2 is a schematic diagram of the influence of the addition amount of bitter gourd powder according to the embodiment of the application on the sensory score of the bitter gourd meal replacement powder;

[0022] Figure 3 is a schematic diagram of the influence of the addition amount of lotus root powder according to the embodiment of the application on the sensory score of the bitter gourd meal replacement powder;

[0023] Figure 4 is a Box-Behnken experimental design and result table according to the embodiment of the application;

[0024] Figure 5 is a variance analysis table of the fitted quadratic polynomial model according to the embodiment of the application;

[0025] Figure 6 is a hydroxyl radical clearance rate graph according to the embodiment of the application;

[0026] Figure 7 is a DPPH clearance rate graph according to the embodiment of the application;

[0027] Figure 8 is an alpha-glucosidase inhibition rate graph according to the embodiment of the application;

[0028] Figure 9 is an alpha-amylase inhibition rate graph according to the embodiment of the application. DETAILED DESCRIPTION

[0029] The application will be further described below in combination with the drawings and specific embodiments.

[0030] Example 1

[0031] Reference Figures 1 to 3 Example 1 is described, including the following steps:

[0032] S1, select mature but not overripe bitter gourd, wash and cut off two top, then cut into thin slices or small pieces;

[0033] S2, the bitter gourd pieces cut in step S1 are evenly spread on the baking tray, and dried by the baking tray until completely dry;

[0034] S3, the dried bitter gourd pieces in step S2 are put into a crusher and crushed to obtain fine powder, and finally the bitter gourd powder is sieved to remove any lumps and ensure its fineness;

[0035] S4, after ultrasonic-assisted enzymatic extraction of cinnamon, cinnamon extract is prepared by spray drying, and the extraction yield is 3.84%;

[0036] S5, finally, 6g of bitter gourd powder, 1.5g of xylitol, 9g of lotus root powder, 4g of cinnamon extract, 12g of oat bran powder, 9g of skim milk powder and 0.2g of stevioside are mixed uniformly according to the formula to obtain cinnamon bitter gourd meal replacement powder;

[0037] Among them, the scavenging ability of hydroxyl radical in meal replacement powder is determined

[0038] Prepare sample solutions with different mass concentrations using deionized water: the sample solution concentrations are 0.30, 0.60, 0.90, 1.20, 1.50, 1.80 mg / mL, then add 2 mL of sample solution in a test tube. Then add 2 mL of 9 mmol / L FeSO4 and hydrogen peroxide solution in order, shake gently, then add 2 ml of 9 mmol / L concentration of salicylic acid solution. Under the condition of 38℃ water bath for one hour, repeat the above operation, replace 2ml of hydrogen peroxide with 2mL of deionized water for absorbance test, the result is A2, replace the sample solution with deionized water for the same test, the result is A0, the scavenging rate of hydroxyl radical is calculated based on the following expression:

[0039] Hydroxyl radical scavenging rate = x 100%

[0040] Among them, the scavenging ability of DPPH radical in meal replacement powder is determined

[0041] DPPH solution was prepared by dissolving DPPH in anhydrous alcohol to obtain a 0.04 mg / mL DPPH solution. Different concentrations of balsam pear meal replacement powder were prepared, including 0.2, 0.4, 0.6, 0.8, 1.0, and 1.2 mg / mL. Each concentration was mixed with 2 mL of the DPPH solution. After mixing, the mixture was reacted in the dark for half an hour, centrifuged (at 4500 r / min for 10 min), and the supernatant was collected. The absorbance was measured at a wavelength of 517 nm. Deionized water was used as a blank control, and ascorbic acid was used as a positive control. The DPPH scavenging rate was calculated using the following formula:

[0042] X = × 100

[0043] In the formula, A, B, and C are the absorbances of the blank group, the sample group, and the sample control group, respectively.

[0044] 2.5 Determination of α-glucosidase inhibition

[0045] 0.1 mol / L pH 6.8 sodium phosphate buffer solution was prepared immediately before use. The preparation method was as follows: 3 g of sodium dihydrogen phosphate and 3.550 g of disodium hydrogen phosphate were accurately weighed and mixed to form a solution, which was then transferred to a 500 mL volumetric flask and made up to volume. 2 mmol / L pNPG solution was prepared by accurately weighing 60 mg of pNPG and dissolving it in 100 mL of the sodium phosphate buffer solution, which was stored at a temperature of 4°C. 0.2 mol / L Na2CO3 solution was prepared by accurately weighing 2.120 g of anhydrous Na2CO3, dissolving it in deionized water, and making up to volume in a graduated flask, which was then stored at room temperature. 4 mL of the sample solution and 0.8 mL of 10 U / mL α-glucosidase solution were added to a stoppered cuvette, mixed well, and then soaked in a 37°C water bath for 5 min. 4 mL of 2 mmol / L pNPG solution was then added. After half an hour of treatment in a 37°C water bath, 0.8 mL of Na2CO3 solution was added and the reaction was allowed to proceed thoroughly. The visible spectrophotometer was used for detection at 405 nm. In the sample background group, PBS was used instead of the α-glucosidase solution. In the blank group, PBS was used instead of the enzyme and the test solution. In the positive control group, 50% dimethyl sulfoxide-dissolved acarbose was used instead of the sample solution, and three parallel experiments were performed. The α-glucosidase inhibition rate was calculated using the following formula:

[0046] α-glucosidase inhibition rate (%) = 1 - × 100%

[0047] In the formula, ODsample, ODsamplebackground, ODblank, and ODblankbackground are the absorbances of the sample group, the sample background group, the blank group, and the blank background group, respectively.

[0048] In the formula, ODsample, ODsamplebackground, ODblank, and ODblankbackground are the absorbances of the sample group, the sample background group, the blank group, and the blank background group, respectively.

[0049] The method given by Chortani et al. was improved by mixing 0.5 mL sample solution with 0.5 mL α-amylase solution and 0.1 mL PBS. Then after reacting for ten minutes at room temperature, 0.5 mL 1% starch solution (1.0 g soluble starch was dissolved in 100 ml boiling water) was added, followed by 1 mL DNS color developing agent after reacting for ten minutes, and then reacting for ten minutes under boiling conditions. It was immediately cooled with ice water, followed by 10 ml deionized water, and then mixed well. The absorbance was detected at 540 nm wavelength. The absorbance of the blank sample was detected in the same way, using sodium phosphate buffer solution instead of the sample solution. The absorbance of the positive group was detected using 50% dimethyl sulfoxide dissolved acarbose instead of the sample solution. Three parallel experiments were performed for each group. The α-amylase inhibition rate can be calculated by the following expression:

[0050] α-amylase inhibition rate (%) = 1 - OD sample - OD sample background OD blank - OD blank background x 100%

[0051] In the formula, OD sample, OD sample background, OD blank, and OD blank background are the absorbances of the sample group, the sample background group, the blank group, and the blank background group, respectively;

[0052] In this embodiment, the effect of xylitol addition amount on the quality of meal replacement powder

[0053] The effect of xylitol addition amount on the quality of meal replacement powder is shown in Figure 1 With the increase of xylitol addition amount, the sensory evaluation of bitter gourd meal replacement powder showed an upward trend first and then a downward trend. When the addition level was 1.5 g, the sensory evaluation was 89 points. Xylitol has the advantages of low heat and the same sweetness as sucrose. When the amount is small, the taste is mild and the bitterness is obvious. When the amount is too large, the taste is sweet and greasy. Therefore, the xylitol addition amount in the range of 1 g to 2 g is the most ideal;

[0054] The effect of bitter gourd powder addition amount on the quality of meal replacement powder is shown in Figure 2 With the increase of bitter gourd powder addition ratio, the sensory evaluation of cinnamon bitter gourd meal replacement powder showed an upward trend at the initial stage, reached a peak, and then showed a downward trend. When the addition level was 5 g, the sensory evaluation was 83 points. Bitter gourd powder is cold in nature and bitter in taste and has a Chinese medicine flavor. When the amount is small, the aroma is weak. When the amount is too large, the bitterness is too heavy. Therefore, the bitter gourd powder addition amount in the range of 2.5 g to 7.5 g is the most ideal;

[0055] The effect of lotus root powder addition amount on the quality of meal replacement powder is shown in Figure 3With the increase of lotus root powder, the sensory evaluation of cinnamon and bitter gourd meal replacement powder showed an upward trend in the initial stage, and then showed a downward trend after reaching the peak. When the addition level was 10 g, the sensory evaluation was 90 points. The pure lotus root powder tasted smooth, the bitter gourd meal replacement powder tasted rough when the amount was small, and the number of small nodules was large after brewing when the amount was too large. Therefore, the addition amount of lotus root powder in the range of 7.5 g to 12.5 g is the most ideal.

[0056] Example 2

[0057] Reference Figures 4 to 9 Example 2 is described, which further illustrates Example 1, including the determination of the response surface test of meal replacement powder formula; Box-Behnken test design and results combined with 3-factor 3-level response surface experiment, a total of 17 test points are selected. The scheme and results are shown in Figure 4 ;

[0058] Using Design Expert 12.0 software, the numerical values in Figure 4 are calculated and analyzed to determine the quadratic regression equation between the three influencing factors and the sensory evaluation score of cinnamon and bitter gourd meal replacement powder, and the equation is as follows: Y = 89.52 + 3.49A + 0.75B - 3.11C - 2.78AB + 1.75AC - 0.975BC - 3.66A 2 -3.39B 2 -3.11C 2

[0059] As can be seen from Figure 5 , the model fits well with the experiment, and through statistical analysis, the P value is less than 0.0001, indicating that the model has high significance. The P value of the lack of fit is greater than 0.05, so the effectiveness is not significant, and there is no lack of fit factor in the regression model. The R2 and R2adj of this experiment are 0.9766 and 0.9465 respectively, which means that the equation fits the ratio relationship between the index and the formula well. The first-order terms A and C are highly significant, and similarly, the interaction terms AB and A2, B2, C2 are highly significant. The influence of the three factors on the bitter gourd meal replacement powder is A > C > B, that is, the influence of the addition amount of each raw material on the sensory evaluation of the meal replacement powder is bitter gourd powder > lotus root powder > xylitol. The regression model is in good agreement with the actual experiment;

[0060] Analysis using Design-Expert 12.0 software revealed the optimal amounts of each component in the blood sugar-lowering meal replacement powder as follows: bitter melon powder 5.94g; xylitol and lotus root powder 1.50g and 9.00g respectively, with a sensory score of 90.80. In practical applications, to improve efficiency, the above three components can be adjusted to 6g, 1.5g, and 9g respectively. Additionally, adding other components such as oat bran powder and skim milk powder resulted in a sensory score of (90±0.45) points, close to the theoretical value, indicating that the optimized formula has good reproducibility and can be used as the optimal composition for bitter melon powder.

[0061] In this embodiment, the hydroxyl radical scavenging capacity of the meal replacement powder was determined.

[0062] like Figure 6 As shown in the figure, this graph reflects the hydroxyl radical scavenging performance of cinnamon bitter melon meal replacement powder and ascorbic acid at concentrations of 0.3, 0.6, 0.9, 1.2, 1.5, and 1.8 mg / mL. The graph shows that the scavenging performance of hydroxyl radicals increases with increasing concentration. Ascorbic acid exhibits a high scavenging effect on free radicals even at low concentrations, while the cinnamon bitter melon meal replacement powder shows a relatively poor effect. At 1.5 mg / mL, the free radical scavenging ability of the sample is significantly enhanced. At a concentration of 1.8 mg / mL, the scavenging rate of hydroxyl radicals is 58.53%. The IC50 of hydroxyl radicals is 0.882 mg / mL for ascorbic acid and 1.499 mg / mL for the meal replacement powder concentration. However, based on the trend, it can be inferred that further increases in concentration will result in more efficient scavenging of hydroxyl radicals. Overall, although the scavenging level of hydroxyl radicals by cinnamon bitter melon meal replacement powder is far lower than that of ascorbic acid, within a certain range, its scavenging rate gradually approaches that of ascorbic acid.

[0063] like Figure 7As shown in the figure, the figure reflects the scavenging effect of cinnamon and momordica charantia meal replacement powder and ascorbic acid on DPPH free radicals at mass concentrations of 0.2, 0.4, 0.6, 0.8, 1.0, 1.2 mg / mL, respectively. Analysis shows that as the content of cinnamon and momordica charantia meal replacement powder increases, its DPPH free radical removal function will be more and more obvious. Ascorbic acid also shows good DPPH free radical elimination function at low intensity. At low intensity, the DPPH free radical elimination function of the cinnamon and momordica charantia meal replacement powder is poor. When the concentration is 1 mg / mL, the DPPH free radical elimination is obviously enhanced, and at 1.2 mg / mL, the corresponding elimination rate is 43.13%. According to the calculation results of the slope, at a higher content, the elimination rate of DPPH free radical is higher. The half-elimination rate of DPPH free radical is ascorbic acid IC50=0.129 mg / mL, and the concentration of meal replacement powder IC50=1.449 mg / mL. Therefore, in general, although the elimination ability of DPPH free radical of the cinnamon and momordica charantia meal replacement powder is still far less than that of ascorbic acid, the DPPH free radical elimination rate increases with the increase of the concentration;

[0064] Figure 8 For the comparison results of the α-glucosidase inhibition rate of cinnamon and momordica charantia meal replacement powder and acarbose at mass concentrations of 0.25, 0.5, 0.75, 1, 1.25, 1.5, 1.75, 2 mg / mL, it can be seen that the inhibition performance of the enzyme increases with the increase of the concentration of the cinnamon and momordica charantia meal replacement powder. At low concentration, acarbose can achieve a high inhibition rate. The cinnamon and momordica charantia meal replacement powder has good enzyme inhibition performance in vitro, and the inhibition rate is (25.45±1.32)% when the concentration is 2 mg / mL. The inhibition performance of the cinnamon and momordica charantia meal replacement powder is lower than that of acarbose, which is mainly because the purity of acarbose is higher and has strong specificity;

[0065] Figure 9 For the comparison results of the α-amylase inhibition rate of cinnamon and momordica charantia meal replacement powder and acarbose at mass concentrations of 0.25, 0.5, 0.75, 1, 1.25, 1.5, 1.75, 2 mg / mL, it can be seen that the inhibition performance of the enzyme increases with the increase of the concentration of the cinnamon and momordica charantia meal replacement powder. At low concentration, acarbose can achieve a high inhibition rate. The cinnamon and momordica charantia meal replacement powder has good enzyme inhibition performance in vitro, and the inhibition rate is (25.45±1.32)% when the concentration is 2 mg / mL. The inhibition performance of the cinnamon and momordica charantia meal replacement powder is lower than that of acarbose, which is mainly because the purity of acarbose is higher and has strong specificity;

[0066] The following research work is focused on: First, the optimal formula of cinnamon and bitter gourd meal replacement powder is obtained by single factor experiment combined with response surface method. Second, the main indicators of cinnamon and bitter gourd meal replacement powder are determined. Third, the scavenging ability of cinnamon and bitter gourd meal replacement powder on hydroxyl radical and DPPH radical is studied. Fourth, the inhibitory performance of cinnamon and bitter gourd meal replacement powder on α-amylase and α-glucosidase is analyzed. The main conclusions are as follows:

[0067] (1) The influence degree of the addition amount of each raw material on sensory evaluation of meal replacement powder is ranked as follows: bitter gourd powder addition amount, lotus root powder addition amount, and xylitol addition amount. The optimal formula is bitter gourd chickpea powder 6 g, xylitol 1.5 g, lotus root powder 9 g, oat bran powder 15 g, skim milk powder 10 g, and stevioside 0.2 g. The sensory score is (90±0.45) points, and the overall acceptance of the meal replacement powder is the highest.

[0068] (2) Each 100 g of cinnamon and bitter gourd meal replacement powder contains energy 1439 KJ, protein 17.9 g, carbohydrate 53.2 g, fat 4 g, and bitter gourd saponin 0.233 g. Compared with the energy limit in foreign standards, the meal replacement powder meets the basic energy needs of consumers, and the bitter gourd saponin contained in the bitter gourd powder has certain blood glucose lowering effect, which can also assist in the rehabilitation of diabetic patients.

[0069] (3) The antioxidant effect of cinnamon and bitter gourd meal replacement powder is detected by in vitro experiment. It has certain scavenging effect on hydroxyl radical and DPPH radical. When the concentration reaches 1.2 mg / mL, the DPPH radical scavenging rate is 43.13%, and IC50=1.449 mg / mL. When the concentration is 1.8 mg / mL, the hydroxyl radical scavenging rate of cinnamon and bitter gourd meal replacement powder reaches 58.53%, and IC50=1.499 mg / mL. The results show that cinnamon and bitter gourd meal replacement powder has certain antioxidant activity, and is positively correlated with the mass concentration of cinnamon and bitter gourd meal replacement powder.

[0070] The inhibition rate of cinnamon and bitter gourd meal replacement powder on these two enzymes is lower than that of acarbose, but it still shows good inhibitory effect, and the inhibitory effect is positively correlated with the concentration. When the concentration is 2 mg / mL, the inhibition rate of α-glucosidase is (25.45±1.32)%, and when the concentration is 2 mg / mL, the inhibition rate of α-amylase is (43.54±1.21)%.

[0071] Finally, it should be noted that the above only describes the preferred embodiments of the present application and is not intended to limit the present application. Although the present application has been described in detail with reference to the foregoing embodiments, those skilled in the art will appreciate that the technical solutions described in the foregoing embodiments can be modified or some technical features thereof can be replaced by equivalent ones. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A method for preparing a functional cinnamon bitter melon meal replacement powder, characterized in that, Includes the following steps: S1. Select ripe but not overripe bitter melons, wash them and cut off both tops, then cut them into thin slices or small pieces; S2. Spread the cut bitter melon pieces from step S1 evenly on a baking tray and dry them through the baking tray until completely dry. S3. Put the dried bitter melon pieces from step S2 into a crusher and crush them until a fine powder is obtained. Finally, sift the bitter melon powder to remove any lumps and ensure its fineness. S4. Cinnamon extract was obtained by ultrasonic-assisted enzymatic hydrolysis and spray drying, with an extraction yield of 3.84%. S5. Finally, weigh out 6g of bitter melon powder, 1.5g of xylitol, 9g of lotus root powder, 4g of cinnamon extract, 12g of oat bran powder, 9g of skim milk powder and 0.2g of steviol glycosides according to the formula, and mix them evenly to obtain cinnamon bitter melon meal replacement powder.

2. The preparation method of a functional cinnamon bitter melon meal replacement powder according to claim 1, characterized in that, In step S3, the baking temperature is 110°C and the baking time lasts for 1.5 hours. During the baking process, the oven door is slightly opened to maintain ventilation.

3. The preparation method of a functional cinnamon bitter melon meal replacement powder according to claim 1, characterized in that, In step S3, the bitter gourd powder obtained after crushing by the crusher needs to be passed through a 60-mesh sieve.

4. The preparation method of a functional cinnamon bitter melon meal replacement powder according to claim 1, characterized in that, The stevioside is a diterpenoid glycoside, belonging to the tetracyclic diterpenoid class of compounds.

5. The preparation method of a functional cinnamon bitter melon meal replacement powder according to claim 1, characterized in that, The skim milk powder is made by removing most of the fat from whole milk using a high-speed centrifuge, followed by concentration and spray drying. The fat content of the skim milk powder is generally less than 1%.

6. The preparation method of a functional cinnamon bitter melon meal replacement powder according to claim 1, characterized in that, The main component of the oat bran powder is dietary fiber, including soluble dietary fiber and insoluble dietary fiber.

7. The preparation method of a functional cinnamon bitter melon meal replacement powder according to claim 1, characterized in that, Xylitol is an organic compound.

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