CN1362031A - Cactus noodles and the production process - Google Patents
Cactus noodles and the production process Download PDFInfo
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- CN1362031A CN1362031A CN02100256A CN02100256A CN1362031A CN 1362031 A CN1362031 A CN 1362031A CN 02100256 A CN02100256 A CN 02100256A CN 02100256 A CN02100256 A CN 02100256A CN 1362031 A CN1362031 A CN 1362031A
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- cactus
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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
The present invention relates to a kind of cactus noodle and preparation method, belong to food processing technology field.
Background technology
Cactus is the edible medicinal plant that is rich in pectin and Flavonoid substances, multiple organic acid, vitamin and trace element, popularization along with the edible good cactus kind of artificial cultivation, the cardoncillo deep process technology of good quality and high output existing many people attempt, and the deep processing mode of having reported comprises beverage, cosmetics, can, pickles, noodles etc.; And the existing large-tonnage product of present various vegetable noodles comes into the market, but the common problem that this series products exists is mouthfeel and the boiling fastness that influences noodles in the noodles after the adding vegetable solids, most of commercially available city vegetable noodles is made with vegetable juice and face form, and these class noodles are because moisture quantitative limitation can not effectively improve the vegetables utilization rate.
Summary of the invention
The objective of the invention is to utilize cactus to be rich in the characteristic of polysaccharide and pectin, is raw material with cactus pulp, cooperates other vegetables and flour or coarse cereals powder that various forms of noodle products and preparation method are provided, to satisfy the demand in market.
Technical scheme of the present invention is achieved in that this cactus noodle, its composition comprises (weight %): cactus pulp 5-30, flour, buckwheat, naked oats flour, oatmeal, corn flour, mung bean flour, analysis for soybean powder, black soya bean powder, ground rice is one or more 60-90 wherein, salt 0.5-1.5, water surplus is made.
The composition of described cactus noodle also comprises: carrot paste, radish slurry, strained tomatoes, crushed pumpkin, spinach juice, cabbage juice, Celery Juice, Chinese chive juice, rape juice, asparagus lettuce juice is one or more 1-10 wherein.
The goods form of described cactus noodle also comprises: vermicelli, instant face, Italian macaroni, screw face, shell face.
A kind of preparation method of cactus noodle, with cactus deburring, cleaning, fragmentation, making beating, filtration, add other fruit and vegetable juice and face, moulding, oven dry, packing, it is characterized in that filtering peeling after the cactus crushing and beating, add saline solution through corase grind, it is the 2-50 micron that correct grinding makes the material fineness, 90% above cell membrane fragmentation.
Cactus material breaking-wall cell described in the preparation method of described cactus noodle is handled and is adopted ultra-fine colloid defibrination or high-pressure homogeneous technology to carry out.
The preparation method of described cactus noodle also comprises described cactus material crushing and beating again after 90-95 ℃ of maturation process.
Technological progress effect of the present invention shows utilizes cell wall breaking technology that the pectin composition in the cactus cell membrane is made full use of, the noodle product mouthfeel of making is smooth, light is tough, boiling fastness is good, effectively improved simultaneously the utilization rate of cactus and other vegetables, having improved the cellulose and the vitamin content of noodle product, is the innovation kind in the noodle product.
The specific embodiment
Below in conjunction with preparation method's example of the present invention, the specific embodiment of the present invention is described,
Embodiment 1, cactus noodle
1, component (weight %): cactus 20-25, flour 70-80, salt 1.0, water surplus.
2, preparation method: cactus deburring-cleaning-fragmentation-making beating-filtration peeling-correct grinding secondary-and face-moulding-oven dry-packing.Embodiment 2, cactus buckwheat noodles
1, component (weight %): cactus 10-15, buckwheat 70-80, salt 1.5, water surplus.
2, preparation method: cactus deburring-cleaning-fragmentation-90-95 ℃ precook-pull an oar-filter peeling-correct grinding secondary-and face-moulding-oven dry-packing.Embodiment 3, cactus beans flour noodle bar
1, component (weight %): cactus 10-25, flour 40-50, mung bean flour 10-15, analysis for soybean powder 5-10, salt 1.0, water surplus.
2, preparation method: cactus deburring-cleaning-fragmentation-making beating-filtration peeling-correct grinding secondary-and face-moulding-oven dry-packing.Embodiment 4, cactus oat flour " cat ear " (fast food type)
1, component (weight %): cactus 25-30, naked oats flour 65-75, salt 1.5, water surplus.
2, preparation method: cactus deburring-cleaning-fragmentation-making beating-filtration peeling-correct grinding secondary-and face-slaking-moulding-oven dry-packing.Embodiment 5, cactus, vegetable instant face
1, component (weight %): cactus 5-10, carrot 10-15 (or tomato), flour 65-75, salt 1.0, water surplus.
2, preparation method: cactus deburring-cleaning-fragmentation-making beating-filtration peeling-correct grinding secondary-and face-moulding-fried-packing.Embodiment 6, cactus, vegetables macaroni
1, component (weight %): cactus 5-10, celery (or green vegetables such as spinach, Chinese cabbage, rape) 5-10, flour 70-80, salt 1.0, water surplus.
2, preparation method: cactus deburring-cleaning-fragmentation-making beating-filtration peeling-correct grinding-inferior, vegetables making beating-filtration, merge with the cactus slurry-high-pressure homogeneous (15-30Mpa)-and face-moulding-oven dry-packing.
Cactus noodle goods of the present invention can be made into different shape and add vegetables adjusting color, add the medicinal ingredient regulatory function as commodity selling according to the different markets and the consumer group, satisfy the needs of infant foods or health food.
Claims (6)
1, a kind of cactus noodle, its composition comprises (weight %): cactus pulp 5-30, flour, buckwheat, naked oats flour, oatmeal, corn flour, mung bean flour, analysis for soybean powder, black soya bean powder, ground rice is one or more 60-90 wherein, salt 0.5-1.5, and water surplus is made.
2, cactus noodle according to claim 1 is characterized in that the composition of described cactus noodle also comprises: carrot paste, radish slurry, strained tomatoes, crushed pumpkin, spinach juice, cabbage juice, Celery Juice, Chinese chive juice, rape juice, asparagus lettuce juice is one or more 1-10 wherein.
3, cactus noodle according to claim 1 and 2 is characterized in that the goods form of described cactus noodle also comprises: vermicelli, instant face, Italian macaroni, screw face, shell face.
4, a kind of preparation method of cactus noodle, with cactus deburring, cleaning, fragmentation, making beating, filtration, add other fruit and vegetable juice and face, moulding, oven dry, packing, it is characterized in that filtering peeling after the cactus crushing and beating, add saline solution through corase grind, it is the 2-50 micron that correct grinding makes the material fineness, 90% above cell membrane fragmentation.
5, the preparation method of cactus noodle according to claim 4 is characterized in that described cactus material breaking-wall cell is handled the ultra-fine colloid defibrination of employing or high-pressure homogeneous technology is carried out.
6,, it is characterized in that described cactus material crushing and beating again after 90-95 ℃ of maturation process according to the preparation method of claim 4 or 5 described cactus noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021002568A CN1139339C (en) | 2002-01-11 | 2002-01-11 | Cactus noodles and the production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021002568A CN1139339C (en) | 2002-01-11 | 2002-01-11 | Cactus noodles and the production process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1362031A true CN1362031A (en) | 2002-08-07 |
| CN1139339C CN1139339C (en) | 2004-02-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB021002568A Expired - Fee Related CN1139339C (en) | 2002-01-11 | 2002-01-11 | Cactus noodles and the production process |
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Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1301067C (en) * | 2004-08-30 | 2007-02-21 | 牛月 | Non-oil-fried oats instant noodles |
| CN100444736C (en) * | 2004-01-13 | 2008-12-24 | 深圳市海川实业股份有限公司 | Steamed bread ready-mixed flour with health care function |
| CN101028077B (en) * | 2007-04-09 | 2010-05-19 | 廖钟鑫 | Method for preparing cactus nutrient dried brown rice vermicelli |
| CN102370172A (en) * | 2011-09-23 | 2012-03-14 | 宜垦(天津)农业制品有限公司 | Health-care nutritious noodle |
| CN101695350B (en) * | 2009-10-23 | 2012-05-23 | 临汾市新威米邦塔食用仙人掌产业有限公司 | Cactus noodles and preparation method thereof |
| CN102742780A (en) * | 2012-07-06 | 2012-10-24 | 陕西科技大学 | Buckwheat macaroni and preparation method thereof |
| CN102987243A (en) * | 2012-10-18 | 2013-03-27 | 合肥皖高面粉有限公司 | Bean fine dried noodles and preparation method thereof |
| CN103719712A (en) * | 2013-12-10 | 2014-04-16 | 安徽波涛粮油发展有限公司 | Fish roe noodle and preparation method thereof |
| CN104172026A (en) * | 2014-08-11 | 2014-12-03 | 广西大学 | Whole cassava flour noodles and preparation method thereof |
| CN104187363A (en) * | 2014-07-09 | 2014-12-10 | 杨义涛 | Medicine-food dual-purpose colorful vermicelli and preparation technology thereof |
| CN104187374A (en) * | 2014-08-11 | 2014-12-10 | 广西大学 | Fresh cassava noodles and preparing method thereof |
| CN104206994A (en) * | 2014-08-11 | 2014-12-17 | 广西大学 | Cassava whole flour-cassava leaf noodles and preparation method thereof |
| CN104431773A (en) * | 2014-12-22 | 2015-03-25 | 唐国平 | Horseradish tree health noodles with good mouth feel and nutrition and preparation method of horseradish tree health noodles |
| CN104920979A (en) * | 2015-05-27 | 2015-09-23 | 安徽成祥面粉有限责任公司 | Cucumis melo corn instant noodle production technology |
| CN105379798A (en) * | 2015-10-16 | 2016-03-09 | 宁波市鄞州风名工业产品设计有限公司 | Making method of pumpkin twist |
| CN105876614A (en) * | 2016-05-13 | 2016-08-24 | 柳州市螺蛳粉协会 | Cactus rice flour |
| CN106722116A (en) * | 2016-12-27 | 2017-05-31 | 贵州学君电子信息商贸有限公司 | A kind of vegetable noodles suitable for the elderly and preparation method thereof |
| CN108283265A (en) * | 2018-01-24 | 2018-07-17 | 习水红四渡仙人掌产业有限公司 | A kind of cactus vermicelli and preparation method thereof |
| CN108740763A (en) * | 2018-06-27 | 2018-11-06 | 陈玉芬 | A kind of leek face and preparation method thereof |
-
2002
- 2002-01-11 CN CNB021002568A patent/CN1139339C/en not_active Expired - Fee Related
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100444736C (en) * | 2004-01-13 | 2008-12-24 | 深圳市海川实业股份有限公司 | Steamed bread ready-mixed flour with health care function |
| CN1301067C (en) * | 2004-08-30 | 2007-02-21 | 牛月 | Non-oil-fried oats instant noodles |
| CN101028077B (en) * | 2007-04-09 | 2010-05-19 | 廖钟鑫 | Method for preparing cactus nutrient dried brown rice vermicelli |
| CN101695350B (en) * | 2009-10-23 | 2012-05-23 | 临汾市新威米邦塔食用仙人掌产业有限公司 | Cactus noodles and preparation method thereof |
| CN102370172A (en) * | 2011-09-23 | 2012-03-14 | 宜垦(天津)农业制品有限公司 | Health-care nutritious noodle |
| CN102742780A (en) * | 2012-07-06 | 2012-10-24 | 陕西科技大学 | Buckwheat macaroni and preparation method thereof |
| CN102987243A (en) * | 2012-10-18 | 2013-03-27 | 合肥皖高面粉有限公司 | Bean fine dried noodles and preparation method thereof |
| CN103719712A (en) * | 2013-12-10 | 2014-04-16 | 安徽波涛粮油发展有限公司 | Fish roe noodle and preparation method thereof |
| CN104187363A (en) * | 2014-07-09 | 2014-12-10 | 杨义涛 | Medicine-food dual-purpose colorful vermicelli and preparation technology thereof |
| CN104172026A (en) * | 2014-08-11 | 2014-12-03 | 广西大学 | Whole cassava flour noodles and preparation method thereof |
| CN104187374A (en) * | 2014-08-11 | 2014-12-10 | 广西大学 | Fresh cassava noodles and preparing method thereof |
| CN104206994A (en) * | 2014-08-11 | 2014-12-17 | 广西大学 | Cassava whole flour-cassava leaf noodles and preparation method thereof |
| CN104431773A (en) * | 2014-12-22 | 2015-03-25 | 唐国平 | Horseradish tree health noodles with good mouth feel and nutrition and preparation method of horseradish tree health noodles |
| CN104920979A (en) * | 2015-05-27 | 2015-09-23 | 安徽成祥面粉有限责任公司 | Cucumis melo corn instant noodle production technology |
| CN105379798A (en) * | 2015-10-16 | 2016-03-09 | 宁波市鄞州风名工业产品设计有限公司 | Making method of pumpkin twist |
| CN105876614A (en) * | 2016-05-13 | 2016-08-24 | 柳州市螺蛳粉协会 | Cactus rice flour |
| CN106722116A (en) * | 2016-12-27 | 2017-05-31 | 贵州学君电子信息商贸有限公司 | A kind of vegetable noodles suitable for the elderly and preparation method thereof |
| CN108283265A (en) * | 2018-01-24 | 2018-07-17 | 习水红四渡仙人掌产业有限公司 | A kind of cactus vermicelli and preparation method thereof |
| CN108740763A (en) * | 2018-06-27 | 2018-11-06 | 陈玉芬 | A kind of leek face and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1139339C (en) | 2004-02-25 |
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