Dry cassava residues were physically crushed, and then the starch, fat and protein of cassava residue were hydrolyzed byα-amylase and glucoamylase (medium temperature amylase 60℃to 70℃), lipase and flavorzyme. Finally cassava dietary fiber was got and bleached it with the help of ultrasonic;the optimum technological conditions were confirmed through the single factor experiments. Experimental results showed that:whenα-amylase and glucoamylase ratio was 1∶6, the concentration of them was 0.6%, pH=7, enzymolysis time was 120 min, enzymolysis temperature was 60℃, starch removal rate was best;when lipase dosage was 0.21%, pH=7, enzymolysis time was 90 min, enzymolysis temperature was 50℃, fat removal rate was best;when the concentration of flavourzyme was 0.6%, pH=4, enzymolysis time was 150 min, enzymolysis temperature was 35℃, protein removal rate was best. When H2O2 concentration was 10%, the bleaching time was 40 min, the ultrasonic power was 60 W, and the temperature was 50℃, the bleaching effect was best.%对干木薯渣进行物理粉碎，再用α-淀粉酶和糖化酶（中温淀粉酶60℃~70℃）、脂肪酶和风味蛋白酶除去木薯渣中的淀粉、脂肪和蛋白质，得到纯净的木薯膳食纤维并用超声波辅助脱色；通过单因素试验得到了木薯渣化学成分去除率和膳食纤维脱色的最佳工艺条件。化学成分去除的最佳工艺条件为：当α-淀粉酶和糖化酶的质量比1∶6，用量为0.6%，酶解pH=7，酶解时间为120 min，酶解温度为60℃时，淀粉去除率最高；当脂肪酶用量0.21%，酶解pH=7，酶解时间90 min，酶解温度为50℃时，脂肪去除率最高；当风味蛋白酶用量0.6%，酶解pH=4，酶解时间150 min，酶解温度为35℃时，蛋白质去除率最好。脱色的最佳试验条件为：当H2O2浓度为10%，漂白时间40 min，超声功率为60 W，漂白温度50℃时，漂白效果最好。
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