Non-boiled fresh cassava-cassava leaf juice and preparation method thereof

A technology of fresh cassava and cassava leaves, which is applied in the field of non-cooked fresh cassava-cassava leaf juice and its preparation, can solve problems such as unsatisfactory sales volume and sales price, aggravated sales pressure of sweet cassava, and sweet cassava is not resistant to storage, and achieves Prevent cardiovascular disease, improve human immunity and maintain human health

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

[0019] (1) Take fresh sweet cassava, wash it with water, and remove the outer skin with a knife;

[0020] (2) Crush sweet cassava into particles smaller than 1cm using a small vegetable trapping machine, and weigh 250g;

[0021] (3) Take fresh cassava leaves, wash them, soak them in water for 24 hours, cut them into pieces smaller than 1cm, and weigh 10g;

[0022] (4) Put fresh cassava grains and cassava leaf fragments into the Airmate First Food Health Machine, add 290g of freshly boiled water, and stir at 32000r / min for 6 minutes to obtain fresh cassava-cassava leaf juice.

[0023] The obtained fresh cassava-cassava leaf juice is emerald green and delicate in taste.

Embodiment 2

[0025] (1) Take fresh sweet cassava, wash it with water, and remove the outer skin with a knife;

[0026] (2) Take fresh blackberries and wash them;

[0027] (3) Use a small vegetable trapping machine to crush and weigh 200g of cassava grains;

[0028] (4) Cut fresh blackberries into quarters, weigh 20g and mix with cassava grains;

[0029] (5) Take fresh young cassava leaves, wash, soak in water for 20 hours, cut into pieces smaller than 1cm, and weigh 8.5g;

[0030] (6) Mix fresh cassava grains, blackberry grains and chopped cassava leaves into the Airmate First Food Health Machine, add 280g of freshly boiled water, and stir at 30,000r / min for 5 minutes and 30 seconds to obtain blackberry-flavored fresh cassava- The cassava leaf juice is degassed, sterilized, cooled and aseptically filled to obtain a blackberry-flavored fresh cassava-cassava leaf juice beverage, which can be stored in cold storage for 2 months.

[0031] The obtained fresh cassava-cassava leaf juice is eme...

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PUM

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Abstract

The invention discloses non-boiled fresh cassava-cassava leaf 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 into granules of less than 1cm; washing tender fresh cassava leaves, soaking in water for 20-24 hours, and cutting into pieces of less than 1cm; and putting the fresh cassava granules and the cassava leaf pieces into a juice machine, adding water with temperature of higher than 97 DEG C, and stirring at a speed of 30,000 r / min to 32,000 r / min for 4.5-6.5 minutes to obtain the fresh cassava-cassava leaf juice. The fresh cassava-cassava leaf juice prepared by the method is rich in edible fibers, proteins, various vitamins and amino acids, flavonoids compounds, beta-carotenes and various microelements such as calcium, potassium, phosphorus and iron, uniform in nutrition and fine and smooth in mouth feel, has medical health effects of maintaining health of a human body, improving immunity of the human body, preventing cardiovascular diseases, urocystitis and cataract, resisting oxidation and cancers and the like, and is a very good health drink.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a non-boiled fresh cassava-cassava leaf 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 sale...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/30A23L1/216A23L1/068A23L2/04A23L33/00
CPCA23L2/04A23L19/12A23L33/00A23V2002/00A23V2200/30
Inventor 古碧谢彩锋李凯
Owner GUANGXI UNIV
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