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Original-flavor cassava juice and preparation method thereof

A technology of cassava and raw juice, applied in food ingredients as turbidity agents, functions of food ingredients, food science, etc., can solve the problems of producing original cassava juice, achieve the effect of simple and reliable method, ensure stability, and increase utilization value

Inactive Publication Date: 2014-04-02
TROPICAL CORP STRAIN RESOURCE INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, there is no report on the production of original cassava juice from cassava roots

Method used

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  • Original-flavor cassava juice and preparation method thereof

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Embodiment Construction

[0036] It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0037] At present, the fruit juice drink varieties produced in batches on the market include apple juice, citrus juice, fresh orange juice, and grape juice. Yet there are only sweet potatoes and potatoes that are used as raw materials to produce fruit juice beverages with crop roots and stems, and there is no technology for producing original flavor cassava juice with cassava roots as raw material.

[0038] Cassava is a tropical and subtropical root crop and one of the three major tuber crops (potato, sweet potato and cassava) in the world, mainly distributed in Africa, South America and Southeast Asian countries. According to the statistics of FAO, the total output of cassava roots in the world exceeded 210 million tons in 2012. Due to the rich starch (5%-33%) in its fleshy roots, it provides food for nearly 700 mill...

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Abstract

The invention discloses an original-flavor cassava juice and a preparation method thereof. The preparation method comprises the following steps: cleaning; peeling and slicing; primary preheating; mashing; sieving; batching; secondary preheating; grinding; ternary preheating; homogenization; degassing; sterilization; filling; etc. According to the invention, preheating is carried out a plurality of times so as to remove hydrocyanic acid, gelatinization of amylopectin is realized, a relatively stable suspension system is formed, usage of a plurality of food additives is avoided, original cassava flavor and nutrients are preserved, and the method is simple and reliable to operate, guarantees stability of the juice, enables the juice to reach industrial standards for green food--fruit and vegetable juice beverages in China and improves the commodity value of edible cassava.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an original cassava juice and a preparation method thereof. Background technique [0002] Juice drinks refer to mixed fruit juice products obtained by mechanical processing using moderately ripe fresh or frozen fruits and vegetables, roots or leaves as raw materials. It mainly consists of concentrated fruit juice, 100% pure fruit juice and juice drinks with 3%-9% different fruit juice content. At present, beverages put on the market under the name of "juice" account for about 80% of the beverage market. They are all diluted from concentrated fruit juices, and most of them are pure fruit juices, which only account for 15% to 20%. At present, the fruit juice drink varieties produced in batches on the market include apple juice, citrus juice, fresh orange juice, and grape juice. [0003] Generally speaking, fruit juice is made of natural fruits and vegetables, contains pul...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/04A23L2/52A23L2/56A23L2/70
CPCA23L2/04A23L2/52A23L2/56A23L2/70A23L5/21A23V2002/00A23V2200/048A23V2200/216
Inventor 张振文
Owner TROPICAL CORP STRAIN RESOURCE INST CHINESE ACAD OF TROPICAL AGRI SCI
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