Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing sugarcane and lemon juice compound beverage

A technology of lemon juice and sugarcane juice, which is applied in food preparation, application, food science, etc., can solve the problems of oversweetness and acidity, and achieve the effects of inhibiting bacterial growth, delaying oxidation, and making raw materials abundant and easy to obtain

Inactive Publication Date: 2012-07-11
ZHEJIANG UNIV
View PDF4 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Sugarcane and lemon are rich in sweet and sour substances, drinking alone is easy to be too sweet or too sour

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1) Select fresh and healthy sugarcane, wash, remove the head and tail, peel, extract sugarcane juice, filter, and set aside;

[0027] 2) Select fresh lemons, squeeze lemon juice, and filter for later use;

[0028] 3) Fully mix sugarcane juice with a mass percentage of 20%, lemon juice with a mass percentage of 4%, white granulated sugar with a mass percentage of 3%, and purified water with a mass percentage of 66%, and filter again;

[0029] 4) Homogenize with a high-pressure homogenizer under a pressure of 25MPa;

[0030] 5) Use a degasser to degas for 20 minutes, the degassing vacuum is 0.5MPa, fill at 75°C, cover and seal, heat in water at 100°C for 10 minutes, and then quickly cool to 40°C to obtain sugarcane and lemon juice compound drinks.

Embodiment 2

[0032] 1) Select fresh and healthy sugarcane, wash, remove the head and tail, peel, extract sugarcane juice, filter, and set aside;

[0033] 2) Select fresh lemons, squeeze lemon juice, and filter for later use;

[0034] 3) Fully mix sugarcane juice with a mass percentage of 25%, lemon juice with a mass percentage of 6%, white granulated sugar with a mass percentage of 3-5%, and purified water with a mass percentage of 70%, and filter again;

[0035] 4) Homogenize with a high-pressure homogenizer under a pressure of 30MPa;

[0036] 5) Use a degasser to degas for 20 minutes, the degassing vacuum is 0.7MPa, fill it at 85°C, cover and seal it, heat it in 100°C water for 15 minutes, and then cool it down to 40°C quickly to obtain a compound of sugarcane and lemon juice drinks.

Embodiment 3

[0038] 1) Select fresh and healthy sugarcane, wash, remove the head and tail, peel, extract sugarcane juice, filter, and set aside;

[0039] 2) Select fresh lemons, squeeze lemon juice, and filter for later use;

[0040] 3) Fully mix sugarcane juice with a mass percentage of 22%, lemon juice with a mass percentage of 4%, white granulated sugar with a mass percentage of 4%, and pure water with a mass percentage of 70%, and filter again;

[0041] 4) Homogenize with a high-pressure homogenizer under a pressure of 25MPa;

[0042] 5) Use a degasser to degas for 20 minutes, the degassing vacuum is 0.5MPa, fill at 75°C, cover and seal, heat in water at 100°C for 10 minutes, and then quickly cool to 40°C to obtain sugarcane and lemon juice compound drinks.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for preparing sugarcane and lemon juice compound beverage. The method comprises the following steps: (1) selecting and using fresh healthy sugarcane, cleaning, removing head and tail parts, peeling, squeezing out and filtering sugarcane juice for later use; (2) selecting fresh lemon fruits, squeezing out and filtering lemon juice for later use; (3) well mixing the following material in percentage by mass: 20-25% of the sugarcane juice, 4-6% of the lemon juice, 3-5% of white granulated sugar and 66-70% of purified water and filtering again; (4) homogenizing by using a high-pressure homogenizer at a pressure of 25-30MPa; and (5) degassing for 20min by using a degasser with a degassing vacuum degree of 0.5-0.7MPa, filling at a temperature of 75-85 DEG C, capping and sealing, placing in water at a temperature of 100 DEG C and heating for 10-15min, rapidly cooling to 40 DEG C to obtain the sugarcane and lemon juice compound beverage. According to the invention, the natural sour taste of the lemon and the sweet taste of the sugarcane are fully utilized to carry out sugar-acid ratio blending to ensure that the compound beverage is moderate in sour and sweet taste and pure, fresh and pleasant in taste and has no need for adding overmuch food additives. The preparation method has the advantages of simpleness and easiness in obtaining raw materials.

Description

technical field [0001] The invention relates to a compound fruit drink, in particular to a preparation method of a sugarcane and lemon juice compound drink. Background technique [0002] In addition to containing a lot of water and sugar, sugarcane also contains various amino acids, rich trace elements and polyphenols. According to traditional Chinese medicine, sugarcane enters the lung and stomach meridian, and has the special effects of clearing heat, promoting body fluid, lowering qi, moistening dryness, nourishing lung and stomach. After the sugarcane is squeezed into juice, the nutrients will not be destroyed, but a more delicious taste can be obtained. "Suixiju Diet Spectrum" even thinks that sugarcane juice is "natural Fumai soup". Studies in recent years have also shown that sugarcane juice contains antioxidant substances, which can produce certain effects on anti-aging and disease prevention and treatment. [0003] Lemon is a common material for fruit juice drink...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L2/06A23L1/09
Inventor 罗自生陶蓓佩
Owner ZHEJIANG UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com