To build manufacturing process technologies beverage from cassava flour should choose materials, identify technical parameters of appropriate technology. The authors 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 identified the stages of the production process with the main technical parameters: provide gelatinized tapioca (collagen) at 65oC to 70oC, 20 percent powder ratio
Glue Kudzu is in the air freezing temperatures average -20oC for 4 hours
After freezing, glue cassava chopped 2 - 3 mm, the box with the 20 percent rate, the aqueous sugar glucose levels by 10 percent... The product is pasteurized at 100oC 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.