Cacti are a diverse group of plants known for their unique ability to thrive in arid environments. Beyond their resilience, they are also rich in nutrients, containing high levels of protein, minerals, vitamins, and trace elements. These natural benefits make cacti highly valued for their health properties, such as detoxification, stomach nourishment, and regulation of blood fat levels. With their versatility, cacti can be processed into various products like jams, beverages, canned goods, and even noodles. Below are detailed processing techniques for some of these cactus-based products.
**Cactus Health Canned Product:**
The process begins with selecting fresh cactus stems that are 15–20 days old. After washing, the outer skin is carefully removed using a sterile knife, ensuring minimal damage to the inner flesh. The cactus is then cut into uniform blocks (3–3.5 cm long and 1.5–2 cm wide) and blanched in salted water (1%–2%) with added copper chlorophyllin to preserve color. After blanching, the pieces are cooled and soaked in cold water to remove excess salt.
For the filling, ingredients such as longan, lotus seeds, goji berries, and red dates are prepared separately. Longan is soaked in warm water, lotus seeds in cold water overnight, and red dates are prepped by removing the core before soaking. All ingredients are then pre-cooked in a sugar syrup with citric acid for flavor and preservation.
Next, the cans are sterilized using a 2% sodium hydroxide solution, rinsed, and dried. Each can is filled with 200 g of cactus blocks, 5 g of longan, 10 g of lotus seeds, and 40 g of red dates, followed by 240 g of hot sugar syrup. The cans are sealed under vacuum (300–350 mmHg) and sterilized at 100°C for 5–25–5 minutes. After cooling to around 38°C, the product is ready for packaging.
**Cactus Noodles:**
To make cactus noodles, a paste is first prepared from fresh cactus, mixed with salt and sodium alginate. The mixture is filtered and stored in a refrigerator for 4 days to form inclusion compounds, which help retain color and reduce bitterness. The dough is then mixed with flour, water, and other additives, aged, rolled, and cut into noodles.
The noodles are dried at 50–55°C until moisture content reaches 13–14%, then cut, measured, and packaged for sale.
**Cactus Drinks:**
The production of cactus drinks starts with cleaning and disinfecting the cactus stem using peracetic acid. The stems are then blanched at 85–90°C and treated with ascorbic acid and citric acid to prevent discoloration. After blending and filtering, the juice is mixed with fructooligosaccharides, sugar, and stabilizers. The final product is homogenized, filled while hot, and sterilized to ensure quality and shelf life.
These methods not only preserve the nutritional value of cacti but also create a range of delicious and healthy products suitable for modern consumers. Whether it's a canned dish, a nutritious noodle, or a refreshing drink, cactus offers endless possibilities for innovation and wellness.
These products are used in direct response to the covid-19 pandemic.
The COVID-19 outbreak has resulted in an urgent need for medical products and solutions. In response, Sinoscience has expanded our production into coronavirus related products, including the VTM tube, nucleic acid extraction reagent and extractor and so on.
Covid-19 Medical Products,Vtm Test Kit,Vtm Transport Tube Kit,Vtm Specimen Tube Kit
Jilin Sinoscience Technology Co. LTD , https://www.jlgkscience.com