Non-boiled fresh cassava juice and preparation method thereof

A technology of fresh cassava and sweet cassava, applied in the field of beverage processing, can solve the problems of unsatisfactory sales volume and sales price, aggravate the sales pressure of sweet cassava, and the sweet cassava cannot be stored, so as to increase farmers' income, enrich the people's beverage market, The effect of broadening the market

Inactive Publication Date: 2014-06-18
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because sweet cassava is not resistant to storage, it is easy to rot and deteriorate after harvesting. Therefore, at present, sweet cassava is mainly sold directly after harvesting as snacks, and the sales volume and sales price are not ideal; The backlog further exacerbates the sales pressure of sweet cassava, and farmers in many areas have to send it to cassava starch factories as raw materials for starch processing. In addition to starch, other nutrients in sweet cassava will be lost during starch processing, resulting in waste of nutrients. , lost the characteristics of instant sweet cassava and high-quality miscellaneous grains

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Take fresh sweet cassava (No. SC9), wash it with water, and remove the outer skin with a knife;

[0017] (2) Use a small vegetable trapping machine to crush and weigh 200g of cassava grains;

[0018] (3) Put fresh cassava grains into the Airmate First Food Health Machine, add 240g of freshly boiled water, and stir at 25000r / min-32000r / min for 6 minutes and 30 seconds to obtain fresh cassava juice.

[0019] The obtained fresh cassava juice is light yellow in color, delicate in taste and has the flavor of cassava.

Embodiment 2

[0021] (1) Take fresh sweet cassava, wash it with water, and remove the outer skin with a knife; take fresh blackberry and wash it.

[0022] (2) Use a small vegetable trapping machine to crush, weigh 200g cassava grains; cut fresh blackberries into quarters, weigh 20g and mix with cassava grains;

[0023] (3) Put the mixture of fresh cassava grains and blackberry grains into the Airmate First Food Health Machine, add 240g of freshly boiled water, and stir at 25000r / min~32000r / min for 5 minutes and 30 seconds to obtain blackberry-flavored fresh cassava juice. It is degassed, sterilized, cooled and aseptically filled to obtain a fresh cassava juice drink with blackberry flavor, which can be stored in cold storage for 2 months.

[0024] The obtained fresh cassava juice is light yellow in color, delicate in taste, and has the flavor of cassava and blackberry.

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PUM

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Abstract

The invention discloses non-boiled fresh cassava juice and a preparation method thereof, and relates to the technical field of drink processing. The preparation method comprises the following steps: cleaning fresh sweet cassava, removing the outer skin, and breaking to form granules of less than 1cm; then, putting the fresh cassava granules into a juice machine, adding boiling water, and stirring at speed of 25,000r/min to 32,000r/min for 4.5-6.5 minutes to obtain the fresh cassava juice. The fresh cassava juice retains unique flavor of the cassava, is low-sugar, low-fat, rich in a large amount of edible fibers, proteins, vitamins, amino acids, calcium, potassium, magnesium, phosphoric acid and the like, rich in nutrition and fine and smooth in mouth feel, has the effects of delaying digestive absorption, helping a human body remove intestinal tract wastes, preventing obesity, relieving constipation and the like, and is especially suitable for people with symptoms such as obesity and constipation; the fresh sweet cassava is directly used for preparing the fresh cassava juice, so that the sweet cassava market is expanded, the drink market of people is enriched, and the farmer income is increased.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a non-boiled fresh cassava juice and a preparation method thereof. Background technique [0002] Sweet cassava is a type of ready-to-eat cassava with a hydrocyanic acid content of less than 50mg / kg. In addition to 20% to 35% starch, it also contains rich protein, edible fiber, multivitamins, amino acids and other nutrients, as well as calcium, Potassium, phosphorus, magnesium and other trace elements, and because almost no or very little pesticides are used in the cassava planting process, sweet cassava is a natural, safe, nutritious and high-quality miscellaneous grain. But because sweet cassava is not resistant to storage, it is easy to rot and deteriorate after harvesting. Therefore, at present, sweet cassava is mainly sold directly after harvesting as snacks, and the sales volume and sales price are not ideal; The backlog further exacerbates the sales pressure of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L1/29A23L33/00
CPCA23L2/04A23L2/52A23L2/70A23L33/00A23V2002/00A23V2200/30
Inventor 古碧谢彩锋李凯
Owner GUANGXI UNIV
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