Sugarcane preservative and method for manufacturing peeled sugarcanes

Abstract

The invention discloses a sugarcane preservative. The sugarcane preservative comprises the following components: 2.6-3.0g of sodium D-isoascorbate, 0.35-0.38g of potassium sorbate, 0-0.01g of sugarcane essence, 0.40-0.45g of antioxidant TBHQ and 210-230g of distilled water. The invention also comprises a method for manufacturing peeled sugarcanes. The method comprises the following steps of: (1) peeling and cleaning sugarcanes; (2) removing knots and cutting the sugarcanes into segments; (3) boiling the segments in boiling water at 90-100 DEG C for 1-2.5 minutes; (4) dishing up the sugarcanes and draining the sugarcanes; (5) sprinkling the preservative on the surfaces of the sugarcanes; (6) bagging the sugarcane segments and carrying out vacuuming; and (7) carrying out high-temperature sterilization. The preservative and the processing method have the following beneficial effects that: the preservative is small in dosage; the length for preservation can reach 12 months by using the preservative on the surfaces of the peeled sugarcanes; and in the length for preservation, the sweetness of the upper, intermediate and lower parts of the sugarcanes is the same, the appearance colors are good and the tastes are good.

Description

technical field [0001] The invention relates to a sugarcane fresh-keeping agent and a preparation method of peeled and peeled sugarcane. Background technique [0002] Sugarcane is an annual or perennial perennial tropical and subtropical herb. Sugarcane has high nutritional value and contains a lot of water, which accounts for 84% of sugarcane. Sugar cane is the most abundant sugar, of which sucrose, glucose and fructose, the content reaches 12%. In addition, through scientific analysis, sugar cane also contains other substances needed by the human body, such as 0.2 grams of protein, 0.5 grams of fat, 8 mg of calcium, 4 mg of phosphorus, and 1.3 mg of iron. In addition, sugarcane also contains aspartic acid, glutamic acid, serine, alanine and other amino acids that are beneficial to the human body, as well as vitamin B1, vitamin B2, vitamin B6 and vitamin C, etc. The iron content of sugarcane ranks as the "champion" among various fruits. Therefore, sugar cane has been wid...

AI Technical Summary

Problems solved by technology

The short section of sugarcane obtained by the existing processing method is sweeter when the sugarcane at the root is eaten when the bag is opened for consumption, while the sugarcane at the tip is lighter when the sugarcane is eaten, and the taste is sweet and light, which affects the taste

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