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Preparation method of pitaya noodles

A production method and technology of dragon fruit, which are applied in the field of food processing, can solve problems such as difficulty in preservation, achieve the effects of improving processing utilization, reasonable design, and meeting the needs of dietary nutrition and health

Pending Publication Date: 2021-12-28
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Dragon fruit has stronger heat-resistant, drought-resistant ability, and is easy to cultivate, so yield is very high, but is difficult for preservation, therefore, needs to design a kind of dragon fruit deep processing product that can improve dragon fruit local flavor

Method used

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  • Preparation method of pitaya noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Select fresh and complete dragon fruit, wash the dragon fruit and peel and remove the seeds to obtain the dragon fruit pulp, use a D-sodium erythorbate solution with a mass concentration of 0.2% to carry out color protection treatment on the dragon fruit pulp, and take it according to the following mass ratio Raw materials for each component: 30% wheat flour, 43% pitaya pulp, 0.2% sodium alginate, 0.05% carrageenan, 26.75% water, then mixed and stirred for 10 minutes, kneaded the dough, and covered the obtained dough with a Layer plastic wrap, and let it stand at room temperature for 15 minutes to mature. Use a noodle press to roll the matured dough several times to get a certain thickness of dough, and then use a noodle press to cut the dough into strips to obtain the finished product. .

Embodiment 2

[0020] Select fresh and complete dragon fruit, wash the dragon fruit and peel and remove the seeds to obtain the dragon fruit pulp, use a D-sodium erythorbate solution with a mass concentration of 0.2% to carry out color protection treatment on the dragon fruit pulp, and take it according to the following mass ratio Raw materials for each component: 35% wheat flour, 45% pitaya pulp, 0.25% sodium alginate, 0.06% carrageenan, 19.69% water, then mixed and stirred for 15 minutes, kneaded and kneaded, and covered the resulting dough with a Layer plastic wrap, and let it stand at room temperature for 20 minutes to mature. Use a noodle press to roll the matured dough several times to get a certain thickness of dough, and then use a noodle press to cut the dough into strips to obtain the finished product. .

Embodiment 3

[0022] Select fresh and complete dragon fruit, wash the dragon fruit and peel and remove the seeds to obtain the dragon fruit pulp, use a D-sodium erythorbate solution with a mass concentration of 0.2% to carry out color protection treatment on the dragon fruit pulp, and take it according to the following mass ratio Raw materials for each component: 40% wheat flour, 47% pitaya pulp, 0.3% sodium alginate, 0.07% carrageenan, 12.63% water, then mixed and stirred for 20 minutes, kneaded and kneaded, and covered the obtained dough with a Layer plastic wrap, and let it stand at room temperature for 25 minutes to mature. Use a noodle press to roll the matured dough several times to get a certain thickness of dough, and then use a noodle press to cut the dough into strips to get the finished product. .

[0023] The noodles prepared by the present invention are bright pink and shiny, rich in smoothness and elasticity, without peculiar smell, can be accepted by people of all ages, and b...

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PUM

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Abstract

The invention discloses a preparation method of pitaya noodles. The preparation method provided by the invention is reasonable in design, and the noodles prepared by the invention have bright pink color, luster, smoothness and elasticity, have no peculiar smell, can be accepted by people of all ages, well retain the original nutritional ingredients of pitaya, and meet the requirements of modern people for diet nutrition and health; and meanwhile, the processing utilization rate of the pitaya is improved, a new way is opened up for deep processing of the pitaya, and the economic benefits are improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing dragon fruit noodles. Background technique [0002] Noodles, as one of the most popular noodle foods, first originated in China during the Eastern Han Dynasty. Noodles are made into strips, and this kind of noodles is easy to make, fast and convenient to eat, and has a favorable price. It has long been a favorite food of people all over the world. The requirements have also been improved a lot, with special emphasis on the health function of food; [0003] Dragon fruit, its skin is bright red, the meat is tender and juicy, the taste is sweet but not greasy, it has a unique flavor, and it is very nutritious, rich in anthocyanins, vitamin C, water-soluble dietary protein, plant albumin and other nutrients It has a certain dietary effect, which can protect the stomach wall, lower blood pressure, whiten the skin, improve eyesight, and also has the eff...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/00A23L33/10
CPCA23L7/109A23L19/09A23L33/10A23V2002/00A23V2200/30A23V2250/5026A23V2250/5036
Inventor 班燕冬朱正杰陈庆金麦馨允黄训文黄斌冯露葶
Owner BAISE UNIV