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 />
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8 • TRƯỜNG ĐẠI HỌC NHA TRANG<br />
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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 />
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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 />
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TRƯỜNG ĐẠI HỌC NHA TRANG • 9<br />
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Tạp chí Khoa học - Công nghệ Thủy sản<br />
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Số 2/2014<br />
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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 />
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10 • TRƯỜNG ĐẠI HỌC NHA TRANG<br />
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Tạp chí Khoa học - Công nghệ Thủy sản<br />
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Số 2/2014<br />
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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 />
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TRƯỜNG ĐẠI HỌC NHA TRANG • 11<br />
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Số 2/2014<br />
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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 />
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12 • TRƯỜNG ĐẠI HỌC NHA TRANG<br />
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