Study On The Processing Technology Of Cassava Juice Drink

To improve the utilization efficiency of cassava and its leaves, broaden the domestic food beverage market, so it is of great importance to produce a functional beverage with further study of cassava in combination with cassava leaves. On the basis of choosing the most suitable varieties of cassava for processing cassava juice, technological conditions of liquidation, removal of cyanide, clarification of cassava juice, and flavonoids extraction from cassava leaves as well as the formula of cassava juice and shelf life prediction were studied. The main test results were as follows:1. HuaNong No.8was selected to be the most suitable for cassava juice processing throuth comparing the moisture content, juice yield and reducing sugar content, cyanide content, soluble solid content after juicing among HuaNong No.8, RoYong9and SC124,2. According to studying the affect of additive amount of α-amylase with high temperature resistance, treatment temperature, treatment time and pH on juice yield, the results indicated that the optimal process parameters are that:the additive amount of α-amylase was60U/g, temperature was90℃, treatment time was2.5h, natural pH.3. Orthogonal test was successfully applied for optimizing the detoxification condition of removing cyanide from cassava root by distilled water, the results indicated that the optimal process parameters are that:treatment time lasted for8h, soak temperature was40℃, water addition was6times of the cassava root mess. And then the rate of cyanide removal from cassava juice by β-glucosidase enzymes was studied using response surface methodology by taking the cassava juice treated with the above processing as raw material. The detoxification condition was optimized by taking the additive amount of enzyme, temperature and time of enzymolysis and pH as test factors, the rate of cyanide removal as response value on the basis of single factor test. The actually maximum rate of detoxification in cassava juice will be reached to95.60%when additive amount of β-glucosidase enzymes was14.50U/100mL, the treatment temperature was42℃, the treatment time was80min at pH was5.0, and the boiling time was14min.4. Response surface methodology was successfully applied for optimization of the clarification of cassava juice by chitosan. The actually maximum mean light transmittance could reach to89.00%when additive amount of chitosan was0.11%, the treatment temperature was50℃and the treatment time was2.5h at pH4.12.5. Response surface methodology was successfully applied for optimization of the extraction condition of flavonoids compounds from cassava leaves. The actually maximum mean light transmittance could reach to1172.17mg/100g when additive amount of water was30.77mL/g, the treatment temperature was80℃, the treatment time was12min and additive amount of NaHCO3was0.03g.6. Orthogonal test was successfully applied for optimizing formula by combining with cane sugar, citric acid, honey, raw juice of cassava, extract liquor of cassava leaves, the results indicated that the optimal process parameters arc:60.00%of raw juice of cassava,32.00%of extract liquor of cassava leaves,3.50%of cane sugar,4.30%of honey,0.20%of citric acid. And the grade was97.50±0.03, which was consistent with, the predicted value.7. The product of cassava juice had a yellowish color, sweet taste, and full-bodied flavor of cassava and cassava leaves. Accelerated shelf life testing (ASLT) was successfully applied for predicting its shelf life, and the results indicated that the shelf life waas75d.