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Production testing research and beverage from Tapioca

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To build manufacturing process technologies beverage from cassava fl our should choose materials, identify technical parameters of appropriate technology. We came up with the idea to create beverage products with a gelatinized cassava suspended in sugar. Through a lot of testing, Dr. Vu Duy Do the same group of student of food technology Nha Trang University has identifi ed the stages of the production process with the main technical parameters: provide gelatinized tapioca (collagen) at 650 C to 700 C, 20% powder ratio; Glue Kudzu is in the air freezing temperatures average -200 C for 4 hours; After freezing, glue cassava chopped 2 - 3 mm, the box with the 20% rate, the aqueous sugarglucose levels by 10%... The product is pasteurized at 1000 C for 60 minutes; After pasteurization, the product is cooled, make Store at room temperature condition in 3 months and periodically evaluate the quality. Results of sample product quality standards are set.

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Nội dung Text: Production testing research and beverage from Tapioca

Tạp chí Khoa học - Công nghệ Thủy sản<br /> <br /> Số 2/2014<br /> <br /> THOÂNG BAÙO KHOA HOÏC<br /> <br /> PRODUCTION TESTING RESEARCH<br /> AND BEVERAGE FROM TAPIOCA<br /> NGHIÊN CỨU SẢN XUẤT THỬ NGHIỆM NƯỚC GIẢI KHÁT TỪ BỘT SẮN DÂY<br /> Vũ Duy Đô1<br /> Ngày nhận bài: 08/3/2014; Ngày phản biện thông qua: 11/3/2014; Ngày duyệt đăng: 02/6/2014<br /> <br /> ABSTRACT<br /> To build manufacturing process technologies beverage from cassava flour should choose materials, identify technical<br /> parameters of appropriate technology. We came up with the idea to create beverage products with a gelatinized cassava<br /> suspended in sugar. Through a lot of testing, Dr. Vu Duy Do the same group of student of food technology Nha Trang<br /> University has identified the stages of the production process with the main technical parameters: provide gelatinized<br /> tapioca (collagen) at 650C to 700C, 20% powder ratio; Glue Kudzu is in the air freezing temperatures average -200C<br /> for 4 hours; After freezing, glue cassava chopped 2 - 3 mm, the box with the 20% rate, the aqueous sugarglucose levels by<br /> 10%... The product is pasteurized at 1000C for 60 minutes; After pasteurization, the product is cooled, make Store at room<br /> temperature condition in 3 months and periodically evaluate the quality. Results of sample product quality standards<br /> are set.<br /> Keywords: Kudzu<br /> <br /> TÓM TẮT<br /> Để xây dựng qui trình công nghệ sản xuất nước giải khát từ bột sắn dây cần lựa chọn nguyên liệu, xác định các<br /> thông số kỹ thuật công nghệ thích hợp. Chúng tôi đã đưa ra ý tưởng tạo sản phẩm nước giải khát có thành phần sắn dây hồ<br /> hóa lơ lửng trong dịch đường. Qua rất nhiều thử nghiệm, Tiến sĩ Vũ Duy Đô cùng nhóm sinh viên ngành Công nghệ thực<br /> phẩm, Trường Đại học Nha Trang đã xác định được các công đoạn của qui trình sản xuất với các thông số kỹ thuật chính:<br /> Bột sắn dây đem hồ hóa (tạo keo) ở 650C đến 700C, tỷ lệ bột 20%; Keo sắn dây được làm đông trong không khí có nhiệt<br /> độ trung bình -200C trong 4 giờ; Sau làm đông, keo sắn được cắt nhỏ 2 - 3 mm, vào hộp với tỷ lệ cái 20%, cùng dung dịch<br /> nước đường có nồng độ đường 10%. Sản phẩm được thanh trùng ở 1000C trong thời gian 60 phút; Sau thanh trùng, sản<br /> phẩm được làm nguội, bảo quản ở điều kiện thường trong 3 tháng và định kỳ đánh giá chất lượng. Kết quả các mẫu sản<br /> phẩm đều đạt tiêu chuẩn chất lượng đã đề ra.<br /> Từ khóa: sắn dây<br /> I. BACKGROUND<br /> Kudzu is a vine plant that roots grow into<br /> tubers. In Vietnam, cassava is grown quite popular<br /> in many different regions. Kudzu root is eaten fresh<br /> and made into powder. Cassava flour usually draw<br /> water, drinks with added sugars or cooked, baking.<br /> In the East, Kudzu has long had an important<br /> place in Ayurvedic medicine, especially in China and<br /> Japan. Kudzu (medicine called a sand base) spicy<br /> sweetness, calculated average, there detoxification<br /> effects, waste heat. It is used to treat fever, heat in the<br /> mouth, headache fever, thirst, go bloody dysentery.<br /> <br /> 1<br /> <br /> Kudzu tea can be used as chronic headaches, stiff<br /> shoulders, colitis, sinusitis, respiratory diseases,<br /> drunk, allergic itching, rashes types of skin allergies,<br /> asthma, pneumonia, and pimples. Kudzu states<br /> have a little bitter sweet, cool features, effects of<br /> alcohol detoxification and treatment of fever,<br /> anorexia, vomiting of sour, drew blood...<br /> Chemical composition of Kudzu: Kudzu root in<br /> that 12 - 15% starch (fresh root) to 40% (dry bulb),<br /> saponosid es substances, flavonoids, particularly<br /> in flavonoids of puerarin Kudzu has is used as a<br /> treatment for cardiovascular disease.<br /> <br /> TS. Vũ Duy Đô: Khoa Công nghệ thực phẩm - Trường Đại học Nha Trang<br /> <br /> 8 • TRƯỜNG ĐẠI HỌC NHA TRANG<br /> <br /> Tạp chí Khoa học - Công nghệ Thủy sản<br /> Flavonoids in Kudzu activity enhancing activity<br /> and circulatory digestive system. thus have the<br /> effect of preventing the contraction of the intestinal<br /> cells, help blood flow better and reduce intestinal<br /> spasms, intestinal torsion.<br /> People often use cassava as a common beverage<br /> in the summer. Drugs cassava is prepared in two<br /> forms: dry powder form and the original form.<br /> Kudzu root powder can also be used to brew tea<br /> or cake. The Japanese have been mixing cassava<br /> flour with soy flour fabricated food cake dessert<br /> Kuzumochi is very cool and popular supplements.<br /> In general, the use of cassava is limited. To<br /> increase usability cassava market, the research<br /> needed to create useful products, nutritious,<br /> appetizing consumers from cassava. So we included<br /> Dr. Vu Duy Do the same group of students of food<br /> technology Nha Trang University chose research<br /> subjects tested produced beverage from cassava<br /> flour. Goal of this project is to create instant<br /> drink canned products, easy maintenance, use,<br /> characteristic flavor of manioc ensure hygiene<br /> standards, food safety. Below is the object and<br /> methods Research topics and results.<br /> II. SUBJECTS AND METHODS<br /> Ingredients use in the study of cassava<br /> flour production facilities Tuyet Quang - number 49<br /> O Cho Dua, Hanoi. Meal packaging materials from<br /> moisture, white light, characteristic smell, no mold,<br /> lumps, with a term of 2 years maintenance.<br /> Experimental production processes were<br /> carried out according to the diagram in figure 1.<br /> Kudzu<br /> <br /> Water<br /> <br /> Draw water,<br /> cook cook<br /> Let cool, freeze<br /> Thawed,chopped<br /> <br /> Cassava flour, sugar<br /> <br /> In the box, seaming<br /> Pasteurizing<br /> Product<br /> <br /> Figure 1. Process Mapping experiments beverage produced<br /> from cassava flour<br /> <br /> Số 2/2014<br /> In the diagram above, cassava flour was mixed<br /> with water, there are stir to dissolve powder. Services<br /> flour is cooked into glue and allow to cool. During the<br /> cooking process to stir constantly, when the colloid<br /> becomes transparent, then finish cooking. After<br /> cooking, the colloid was poured into rectangular<br /> molds with 2 cm thick layer of glue. Kudzu When<br /> cold glue, glue molds are put into the freezer air<br /> temperature wind -200C and air velocity 2 m/s to the<br /> east. Freezing process helps to diffuse the water in<br /> the glue, creating porosity and properties needed for<br /> the product. After freezing, thawing the frozen glue<br /> in natural air and then cut into small pieces with an<br /> average size of 3 - 5 mm. Glue the box cassava is<br /> then poured boiling sugar water, conducted seamer,<br /> pasteurized products.<br /> The main technical parameters of the<br /> manufacturing process should be studied include:<br /> the ratio tapioca draw water, cooking temperature<br /> for gelatinization, Kudzu collagen, glue freeze- time,<br /> ratio of sugar and flour in syrup, ratio of solid/liquid<br /> when the box and time pasteurizing products.<br /> Diagram experiments to determine the rate tapioca<br /> draw water when there’s similar technological<br /> process in figure 1. In particular, the model will<br /> have tapioca rate than changes in water about<br /> 15 - 30 g/ml, jump 5 g/100 ml; Choose the optimal<br /> ratio of sample powder product that scores the<br /> highest sense, the unspecified parameters are<br /> expected: Cooking Temperature is 700C, coagulation<br /> time is 4 hours, the rate of sugar and flour in syrup<br /> respectively 10% and 5%, the solid/liquid is 20 g/100<br /> ml, heat pasteurization holding time is 20 minutes.<br /> Sensory quality of the product was assessed by the<br /> method of scoring board.<br /> Table base product grading is based on the<br /> objective of the project is to create instant drink<br /> canned products, easy maintenance, use,<br /> characteristic flavor of cassava. To concretize goals,<br /> we’ve done a lot of testing. From there, select the<br /> product mixture is somewhat the glue debris Kudzu<br /> is suspended while the liquid water path. Grading<br /> Basis products listed on table 1.<br /> Experiments to determine the cooking<br /> temperature gelatinized cassava, glue coagulation<br /> time, the proportion of sugar and flour in syrup<br /> respectively 10% and 5%, the solid/liquid entering<br /> the box, real-time pasteurization is done similar<br /> experiments to determine the rate at air water tapioca.<br /> In particular, changes in cooking temperature of<br /> about 60 - 750C, 50C jump, Freezing time in about<br /> 2 - 5h, 1h jump; sugar in the ratio about of 8 - 14g<br /> <br /> TRƯỜNG ĐẠI HỌC NHA TRANG • 9<br /> <br /> Tạp chí Khoa học - Công nghệ Thủy sản<br /> <br /> Số 2/2014<br /> <br /> syrup/100 ml, 2g/100 ml jump; powder in the ratio of about 3 - 6g syrup/100 ml, 1g/100 ml jump, the solid/liquid<br /> entering the box about 15 - 30 g/100 ml, 5g/100 ml jump; sterilizing hold period of approximately 10 - 40 minutes,<br /> 10 minutes jump. These specifications are expected in the following experiments will in turn be replaced by the<br /> selected value from the previous experiments. Particularly cooking temperature fluctuations ± 20C, the selected<br /> parameters and the expected average value of the fluctuating temperatures. Pasteurization temperature was<br /> chosen as 1000C, raising and lowering time pasteurization temperature was chosen as 12 minutes.<br /> Table 1. Product grading basis<br /> Target<br /> <br /> Colours<br /> <br /> Smell<br /> <br /> Taste<br /> <br /> Status<br /> <br /> Coefficient<br /> important<br /> <br /> Point<br /> <br /> 1.0<br /> <br /> 0.8<br /> <br /> 1.0<br /> <br /> 1.2<br /> <br /> Facility assessment<br /> <br /> 5<br /> <br /> Featured products in<br /> <br /> 4<br /> <br /> Products have little color in white<br /> <br /> 3<br /> <br /> More mixed products in white<br /> <br /> 2<br /> <br /> Products are white<br /> <br /> 1<br /> <br /> Products with opaque white<br /> <br /> 0<br /> <br /> Products with strange colors<br /> <br /> 5<br /> <br /> Distinct aroma of cassava, which saved the long smell, no flavor<br /> <br /> 4<br /> <br /> Distinct aroma of manioc short length smell, no flavor<br /> <br /> 3<br /> <br /> The smell of tapioca d ay no more, no weird smells<br /> <br /> 2<br /> <br /> Kudzu very mild aroma<br /> <br /> 1<br /> <br /> No smell Kudzu<br /> <br /> 0<br /> <br /> There is the smell of damaged product, smells strange<br /> <br /> 5<br /> <br /> The characteristic cool sweet harmony between the 2 parts water<br /> <br /> 4<br /> <br /> Moderate sweetness but little harmony between the 2 parts water<br /> <br /> 3<br /> <br /> The last but not sweet harmony between the 2 parts water<br /> <br /> 2<br /> <br /> Sweetness too pale or too<br /> <br /> 1<br /> <br /> Appearing at v i is difficult to detect<br /> <br /> 0<br /> <br /> There is an obvious level<br /> <br /> 5<br /> <br /> The suspended part, moderately soft, not sticky, liquid ratio harmony<br /> <br /> 4<br /> <br /> The little nervous, soft, not sticky, liquid part harmony<br /> <br /> 3<br /> <br /> The more nervous, a little hard, not sticky, less liquid part harmony<br /> <br /> 2<br /> <br /> The deposition very much, too hard or soft, sticky little<br /> <br /> 1<br /> <br /> The ratio is not in harmony, the so-precipitates<br /> <br /> 0<br /> <br /> Too specific or too loose, the ending completely settled<br /> <br /> Moisture content of raw materials is determined by drying method to constant mass, and ash content was<br /> determined by combustion method.<br /> Each experiment was performed 3 times. Experimental results are average values of the experimental time.<br /> Experimental data is processed by MS Excel software.<br /> III. RESULTS AND DISCUSSION<br /> 1. Results determine moisture and ash content of the starting material<br /> Using the method of drying to constant weight and burn method we have identified moisture and ash<br /> content of raw cassava flour. The results are the average moisture content of the material is 4,1% and an<br /> average ash content of 5,4%.<br /> <br /> 10 • TRƯỜNG ĐẠI HỌC NHA TRANG<br /> <br /> Tạp chí Khoa học - Công nghệ Thủy sản<br /> <br /> Số 2/2014<br /> <br /> 2. Determine the ratio of air water tapioca<br /> Experimental results determine the rate of tapioca water when air is presented in figure 2. The experience<br /> shows tapioca rate when water affect air quality products. When 15 g/100 ml powder ratio, the portion of the<br /> product is too soft, easily crushed. When dough moderate rate (20 g/100 ml), part of the software product, not<br /> crushed. In the powder sample rate increases, the portion of the product is hard, and specialty cooking dough<br /> is sticky, easy to burn, do organoleptic point decline.<br /> From the experimental results, choose tapioca rate appropriate to the country’s peace 20 g/100 ml<br /> 3. Determine the cooking temperature<br /> Experimental results determine the cooking temperature is shown in figure 3. Experiments show that when<br /> cooked at a temperature of 600C and 650C products is not part gelatinized. When heated to 700C products<br /> are completely gelatinized, color, odor, taste characteristics, sensory highest point. When cooking temperature<br /> increase to 750C, the product was dark, appeared odors and tastes. This is due to the Maillard reaction causes<br /> discoloration and odor. Especially high temperature as much starch stick to the bottom of the pot and cook up<br /> more susceptible to change. So, choose the appropriate cooking temperature of 700C.<br /> <br /> Figure 2. Effect of a powder ratio<br /> to the point of product organoleptic<br /> <br /> Figure 4. Influence of freeze – time<br /> to view the product’s organoleptic<br /> <br /> Figure 3. Effect of cooking temperature<br /> to the point of product organoleptic<br /> <br /> Figure 5. Effect of the ratio of water<br /> to the point of product organoleptic<br /> <br /> 4. Determine clotting time<br /> The purpose of coagulation is to create the diffusion of water, reduce the amount of glue to separate them<br /> suspended in the sugar solution. Therefore, freezing conditions (described in Section II) is to make sure freezing<br /> slow speed help for easy diffusion of water. Experimental results in figure 4 show that the clotting time is 2 pm or<br /> 3 pm, the high point of no senses. It is due to water ratio in colloidal crystalline low diffusion rate of water so not<br /> much. I have many pieces of glue is deposited in the product. In form 4 h and 5 h coagulation rate of colloidal<br /> crystalline water close to the highest levels and nearly equal temperature should have been deposited in the<br /> little piece of adhesive products. Thus, the high point of their senses and not significantly different. Therefore,<br /> choose the appropriate clotting time is 4 hours.<br /> <br /> TRƯỜNG ĐẠI HỌC NHA TRANG • 11<br /> <br /> Tạp chí Khoa học - Công nghệ Thủy sản<br /> <br /> Số 2/2014<br /> <br /> 5. Determine the ratio of solid/ liquid when the box<br /> Experimental results in figure 5 shows the ratio of solid/liquid is 20 g/100 ml sensory point of the product<br /> reaches the highest value, at a rate of one sample/other countries have lower scores. That is due to the harmony<br /> of the state, only the taste of the best mixed in a ratio of solid/liquid determined. Consequently, the ratio selected<br /> /20 g/100 ml water is appropriate.<br /> 6. Determine the sugar ratio and the powder ratio of syrup<br /> Experimental results in figure 6 and 7 shows the percentage of sugar in syrup rate is 10 g/100 ml and<br /> tapioca syrup is added to 5 g/100 ml sensory point of the product reaches the highest value, in samples<br /> with other ratios are lower point. It was created by sugar sweet, tapioca create comparable status, reduces<br /> sedimentation in part the product. Harmonization of state and only the best of products at a rate determined<br /> sugar and flour. From this result, chosen the ratio of sugar and the rate of appropriate tapioca syrup respectively<br /> in 10 g/100 ml and 5 g/100 ml.<br /> <br /> Figure 6. Effect of ratio of sugar syrup<br /> to the point of product organoleptic<br /> <br /> Figure 7. Effect of ratio of powder syrup<br /> to the point of product organoleptic<br /> <br /> Figure 8. Effect of heat-trapping time to view the product’s organoleptic<br /> <br /> 7. Determination of thermal pasteurization hold time<br /> The test samples after pasteurization insulated 10 days at room temperature and sensory evaluation and<br /> quality sampling checks bring microorganisms. Results organoleptic quality assessment in Figure 8 shows the<br /> temperature pasteurization holding time 30 minutes, organoleptic point of the product to achieve the highest<br /> value, in samples with different time points are lower. It is due time to keep heat affects the ability to kill<br /> microorganisms and cooked products. When the hold time is 10 or 20 minute flowers minute, after 10 days<br /> have phenomenal products damaged due to microbial activity. Three samples with 30 minute hold period was<br /> brought test microorganisms. Results of microbiological criteria are checked by QCVN 6 -2:2010/BYT are<br /> satisfactory. Therefore select the appropriate hold period is 30 minutes.<br /> 8. A proposal for beverage production from cassava flour<br /> From the results of our research on the proposed manufacturing process beverage from cassava flour<br /> according to the following diagram:<br /> Kudzu → Draw water → Cook → Let cook, freeze<br /> Product ← Pasteurizing ← In the box, seaming ← Chopped ←<br /> In this process diagrams tapioca country at peace with 20g/100ml rate is cooked at a temperature of 70oC,<br /> while the colloid becomes transparent, then finish cooking. After cooking, the colloid was poured into rectangular<br /> <br /> 12 • TRƯỜNG ĐẠI HỌC NHA TRANG<br /> <br />
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