Making method of hulless barley, pitaya and potato fine dried noodles
A technology of dragon fruit and dragon fruit juice, which is applied to the functions of food ingredients, food heat treatment, and food ingredients as pH value modifiers, etc. It can solve the problems of unsatisfactory nutrient structure, single noodle raw materials, highland barley dragon fruit and potato noodles. Develop unreported issues to achieve the effect of enhancing health care function and nutritional value, smooth taste, and unique color
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[0023] A kind of preparation method of highland barley dragon fruit potato vermicelli is characterized in that, comprises the following steps:
[0024] (1) Take fresh dragon fruit, peel it, cut the flesh into 1 / 2 longitudinally, and then cut 1 / 2 crosswise to get evenly sized dragon fruit slices;
[0025] (2) Soak the above-mentioned dragon fruit slices in the color-protecting agent solution, remove and drain, crush with a tissue masher for 40 seconds for beating, and use citric acid to adjust the pH value of the above-mentioned dragon fruit pulp to the specified value. value, add compound enzyme preparation, enzymolyze at a certain temperature for a certain period of time, and keep stirring. After enzymolysis, squeeze the juice and inactivate the enzyme at 95°C for 3min. After cooling to room temperature, centrifuge at 5000r / min for 15min, and take the supernatant. dragon juice;
[0026] (3) Peel the potatoes, wash them, slice them, and quickly put them in hot water at 100°C ...
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