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 />