Method for storing sweet sorghum haulm juice and storing facility thereof
A sweet sorghum and juice technology is applied to the storage field of sweet sorghum stalk juice, which can solve the problems of difficulty in ensuring the quality of raw materials, large influence of weather changes, air and water pollution, etc. Effect
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Embodiment 1
[0024] Embodiment 1: in conjunction with accompanying drawing, do as follows:
[0025] A method for storing sweet sorghum stalk juice, comprising the following processing steps:
[0026] a. Squeeze the sweet sorghum stalks after removing ears and leaves, ultrasonically extract the residual sugar in the stalk dregs, so that the sugar extraction rate is 98%, and mix the extracted juice with the squeezed juice for later use;
[0027] b. Pass the spare juice through a 297μm sieve for coarse filtration to remove the coarse residue, then use a plate and frame filter to separate the sediment and fine residue, and then concentrate the mixed juice to 12BX at 100°C for 30 minutes, Then cool down to 30°C;
[0028] c. Mix active Saccharomyces cerevisiae and cold boiled water at a ratio of 1:10, activate at 35°C for 30 minutes, add 0.1‰ of yeast into the above juice, and then stir evenly; in the pre-fermentation period, the general control The fermentation temperature is 28°C, and the ti...
Embodiment 2
[0031] In conjunction with the accompanying drawings, the following explanations are made:
[0032] A method for storing sweet sorghum stalk juice, comprising the following processing steps:
[0033] a. Squeeze sweet sorghum stalks after ear and leaf removal, wash the stalk dregs with countercurrent water for 6 times, so that the sugar extraction rate is 97%, and mix the washed juice with the squeezed juice for later use;
[0034] b. Pass the spare juice through a 300μm sieve for coarse filtration to remove the coarse residue, then use a butterfly centrifuge to separate the sediment and fine residue, and then concentrate the mixed juice to 15BX at a temperature of 101°C for 30 minutes, then Cool down to 31°C;
[0035] c. Mix active Saccharomyces cerevisiae and cold boiled water at a ratio of 1:12, activate at 35.5°C for 32 minutes, add 0.15‰ of yeast into the above mixed juice, and then stir evenly; the fermentation process is pre-fermented During the fermentation period, th...
Embodiment 3
[0038] In conjunction with the accompanying drawings, the following explanations are made:
[0039] A method for storing sweet sorghum stalk juice, comprising the following processing steps:
[0040] a. Squeeze sweet sorghum stalks after ear and leaf removal, wash the stalk dregs with countercurrent water for 7 times, so that the sugar extraction rate is 97%, mix the washed juice with the squeezed juice for later use;
[0041] b. Pass the spare juice through a 310μm sieve for coarse filtration to remove the coarse residue, then filter it with a disc centrifuge, concentrate the mixed juice to a concentration of 16BX, sterilize it at 102°C for 30 minutes, and then cool it down to 32°C;
[0042] c. Mix active Saccharomyces cerevisiae and cold boiled water at a ratio of 1:15, activate at 36.5°C for 38 minutes, add yeast with an amount of 0.18‰ to the above mixed juice, and then stir evenly; During the fermentation period, the fermentation temperature is generally controlled at 2...
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