| 摘要 |
Described are the development and process for the manufacture of a confectionery product based on crystallized nopal, which is obtained by selecting nopales in a suitable stage of maturity. Nopales are then washed, thorn-and edge removed, and square- or strip-cut for subsequently using a combination of dehydrating processes: dehydration by osmosis using sucrose syrup and orange, lemon or jalapeño chili pepper juice at different concentrations; and dehydration by hot air for some hours. On the other hand, the invention refers to the development of food including nopal mucilage from residual syrups resulting from the process for obtaining crystallized nopal. The process also includes the addition and mixture of ingredients to raise the temperature of the mixture for subsequently obtaining the final product. The purposes of the present invention are the following: The development of novel alternatives for enhancing the use of nopal that fulfil the requirements of the market with regard t o nopal-based food. As well as the use of residual syrups resulting from the process and use of mucilage present therein.
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