Cactus compound noodles and its production method

A cactus and compound surface technology, applied in pharmaceutical formulations, food science, food preparation and other directions, can solve the problems of not very rich nutrients, not very good taste, unacceptable to consumers, etc., to enhance immunity and fight against the inner wall of blood vessels deposition, reducing the effect of morbidity

Inactive Publication Date: 2005-03-23
刘明芬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Noodles with cactus as the basic raw material are not uncommon, but most of them are not very rich in nutrients, and the taste is not very good, so they cannot be well accepted by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0022] Example 1: Cactus Compound Noodles

[0023] a. Prickly removal of cactus—cleaning—juicing—low temperature refrigeration (1°C-4°C);

[0024] b. 30% cactus juice is directly blended with 59% wheat flour, 2.8% buckwheat flour, 8% modified starch, and 0.2% edible alkali, mixed and stirred evenly, and pressed by conventional methods.

[0025] c. The pressed wet noodles are dried in a low-temperature drying room—cut—packaged.

example 2

[0026] Example 2. Cactus Concentrated Compound Noodles

[0027] a. Cactus raw juice is dehumidified and concentrated at low temperature or cactus dry powder is directly selected;

[0028] b, making soybean milk or mung bean milk by conventional methods, heating, dehumidifying and concentrating;

[0029] c. Mix concentrated cactus juice, soybean milk or mung bean milk, and the juice with a wet weight of 40% is blended with wheat flour, modified starch, and edible alkali, and the noodles are pressed by conventional methods after stirring evenly.

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PUM

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Abstract

A kind of health-care noodles for the dietotherapy of hypertension, hyperlipemia hyperglycemia and obesity is prepared from cactus juice, wheat flour, buckwheat flour, soybean powder, mung bean powder, modified starch, edible soda through proportional mixing, stirring and shaping.

Description

Technical field: [0001] The invention relates to a cactus composite noodle and a production method thereof, belonging to the field of food processing. technical background: [0002] Edible cactus contains ten essential amino acids, a variety of organic acids, rich trace elements, multivitamins, proteins, and dietary cellulose; it contains thousands of phytochemicals such as alkaloids, flavonoids, and polysaccharides. High nutrition, low calorie, healthy vegetable without oxalate. It has the functions of lowering blood sugar, lowering blood pressure, and lowering blood fat; anti-aging, anti-radiation, and anti-cancer. [0003] Buckwheat is a high-protein, low-calorie miscellaneous grain, and it is a good food therapy for treating hyperlipidemia and diabetes. [0004] Soybeans are a healthy food recommended by the US FDA. Soybeans are rich in plant protein, which is 4 to 5 times that of grains; rich in B vitamins and various minerals, low sodium and high potassium miscellane...

Claims

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Application Information

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IPC IPC(8): A23L29/212A23L33/10
Inventor 刘明芬
Owner 刘明芬
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