Cactus noodles and the production process

A technology of cactus and cactus pulp, which is applied in the field of food processing, can solve the problems that noodles cannot effectively improve the utilization rate of vegetables, affect the taste and cooking resistance of noodles, etc., and achieve good cooking resistance, improve utilization rate, improve cellulose and The effect of vitamin content

Inactive Publication Date: 2002-08-07
张文义
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Cactus is an edible and medicinal plant rich in pectin and flavonoids, a variety of organic acids, vitamins and trace elements. With the promotion of artificial cultivation of fine edible cactus varieties, many people have tried the deep processing technology of high-quality and high-yield edible cactus. The reported deep processing methods include beverages, cosmetics, canned food, pickles, noodles, etc. At present, a l

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1, prickly pear noodles

[0013] 1. Components (% by weight): cactus 20-25, flour 70-80, salt 1.0, water surplus.

[0014] 2. Preparation method: removing thorns from cactus - cleaning - crushing - beating - filtering and peeling - fine grinding twice - kneading - forming - drying - packaging. Embodiment 2, prickly pear buckwheat noodles

Embodiment 2

[0014] 2. Preparation method: removing thorns from cactus - cleaning - crushing - beating - filtering and peeling - fine grinding twice - kneading - forming - drying - packaging. Embodiment 2, prickly pear buckwheat noodles

[0015] 1. Components (% by weight): cactus 10-15, buckwheat flour 70-80, salt 1.5, water surplus.

[0016] 2. Preparation method: removing thorns from cactus—cleaning—crushing—precooking at 90-95°C—pulping—filtering and peeling—finishing twice—kneading—molding—drying—packaging. Embodiment 3, prickly pear noodles

Embodiment 3

[0016] 2. Preparation method: removing thorns from cactus—cleaning—crushing—precooking at 90-95°C—pulping—filtering and peeling—finishing twice—kneading—molding—drying—packaging. Embodiment 3, prickly pear noodles

[0017] 1. Components (% by weight): cactus 10-25, flour 40-50, mung bean powder 10-15, soybean powder 5-10, salt 1.0, water balance.

[0018] 2. Preparation method: removing thorns from cactus - cleaning - crushing - beating - filtering and peeling - fine grinding twice - kneading - forming - drying - packaging. Example 4. Cactus Noodles "Cat's Ears" (instant food type)

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PUM

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Abstract

The present invention provides a cactus noodle product which comprises (by weight 90) cactus fruit slurry of 5-30, 6-90 of one or several powderes of wheat flower, buckwheat, naked oats, oatmeal, corn, mungbean, soybean, black soyabean and rice flower, salt of 0.5-1.5 and margin of water as well as 1-10 of one or several of carota slurry, turnip slurry, tomato slurry, cushaw slurry, spinach juice, cabbage juice, celery juice, chives juice, rape juice and asparagus lettuce juice. The cactus noodle can be made in the patterns of fine dried noodle, instant noodle. Italy hollow noodle, screen noodle and shell nozzle. The present invention utilizes the cell wall rupture technique to make full use of the pectin composition in cactus cell membrance to raise the contents of vitamins and celluloses in the noodles product.

Description

technical field [0001] The invention relates to cactus noodles and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Cactus is an edible and medicinal plant rich in pectin and flavonoids, a variety of organic acids, vitamins and trace elements. With the promotion of artificial cultivation of fine edible cactus varieties, many people have tried the deep processing technology of high-quality and high-yield edible cactus. The reported deep processing methods include beverages, cosmetics, canned food, pickles, noodles, etc. At present, a large number of various vegetable noodles have entered the market, but the common problem with these products is that adding vegetable solids to the noodles affects the taste of the noodles and cooking resistance, most of the commercially available vegetable noodles are made of vegetable juice and noodles, which cannot effectively improve the utilization rate of vegetables due to the...

Claims

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Application Information

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IPC IPC(8): A23L7/109
Inventor 张文义
Owner 张文义
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