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High nutrition pure solid saccharum officinarum juice and preparation method thereof

A pure solid, high-nutrition technology, applied in the fields of food science, food preservation, application, etc., can solve the problems of loss of nutrient functional substances, discoloration, change of the aroma and flavor of the original sugarcane juice, etc., to achieve convenient carrying and transportation, golden color, Long shelf life effect

Inactive Publication Date: 2016-05-04
GUANGXI STATE FARMS SUGAR IND GRP COMPANY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned product preparation process adopts a process of long-term heating and concentration or drying after concentration, adding non-sugarcane juice components, which changes the unique aroma and flavor of sugarcane juice, and also significantly reduces the medicinal efficacy and nutritional components of sugarcane juice, such as Amino acids tend to undergo Maillard reaction with reducing sugar in sugarcane juice in a high temperature environment to form dark brown macromolecular pseudo-melanin. Iron oxidizes and changes color when heated, which not only loses nutritional and functional substances, but also affects the sensory quality of the product

Method used

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  • High nutrition pure solid saccharum officinarum juice and preparation method thereof
  • High nutrition pure solid saccharum officinarum juice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1: powder

[0040] 1) Squeeze fresh sugar cane, and take the first initial pressing juice;

[0041] 2) After the first initial press juice is filtered through a 40-mesh sieve, the enzyme is instantaneously inactivated by high temperature at a temperature of 140°C for 5 seconds;

[0042] 3) the sugarcane juice after deenzyme is centrifuged with a centrifuge at 21000 rpm to get the clarified liquid;

[0043] 4) The clarified liquid is filtered through an ultrafiltration membrane with a pore size of 0.05 μm;

[0044] 5) The filtrate is spray-dried, the air inlet gas is air, the inlet air temperature is 130°C, the outlet air temperature is 60°C, and the wind speed is 0.5m 3 / min, the feed flow rate is 3000mL / h, the feed concentration is 7%, the pressure is -200pa, the drying time is 10s, and the product is collected to get final product.

[0045] The sensory indexes are compared with fresh sugarcane juice after being dissolved in water with a weight ratio of 5 ...

Embodiment 2

[0046] Embodiment 2: Granules

[0047] 1) Squeeze fresh fruit cane, and take the first initial pressing juice;

[0048] 2) After the first initial press juice is filtered through a 60-mesh sieve, the enzyme is instantaneously inactivated by high temperature at a temperature of 180°C for 3 seconds;

[0049] 3) the sugarcane juice after deenzyme is centrifuged with a centrifuge at 11000 rpm to get the clarified liquid;

[0050] 4) The clarified liquid is filtered through an ultrafiltration membrane with a pore size of 0.1 μm;

[0051] 5) The filtrate is spray-dried, the air inlet gas is nitrogen, the air inlet temperature is 150°C, the outlet air temperature is 70°C, and the wind speed is 1.0m 3 / min, the feed flow rate is 5000mL / h, the feed concentration is 15%, the pressure is -300pa, and the drying time is 5s. Collect the product and make it into granules.

[0052] Add water with a weight ratio of 25 times to dissolve and compare various sensory indicators with fresh sugar...

Embodiment 3

[0053] Embodiment 3: tablet

[0054] 1) Fresh sugar cane and fruit cane are mixed and squeezed to obtain the squeezed juice;

[0055] 2) After the sugarcane juice is filtered through a 50-mesh sieve, the enzyme is instantaneously inactivated by high temperature at a temperature of 160°C for 4s;

[0056] 3) the sugarcane juice after deenzyme is centrifuged with a centrifuge at 16000 rpm to get the clarified liquid;

[0057] 4) The clarified liquid is filtered through an ultrafiltration membrane with a pore size of 0.075 μm;

[0058] 5) The filtrate is spray-dried, the operating parameters are helium as the air inlet gas, the inlet air temperature is 120°C, the outlet air temperature is 55°C, and the wind speed is 0.75m 3 / min, the feed flow rate is 4000mL / h, the feed concentration is 20%, the pressure is -250pa, and the drying time is 7s; collect the products and make them into flakes.

[0059] After adding water with a weight ratio of 15 times and dissolving it, the sensory...

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Abstract

The invention relates to a high nutrition pure solid saccharum officinarum juice and a preparation method thereof. The solid beverage is not added with any auxiliary material, and is prepared by: squeezing fresh saccharum officinarum, taking the squeezed juice as the raw material of saccharum officinarum solid beverage, filtering the saccharum officinarum juice with a sieve, then conducting high temperature instantaneous enzyme deactivation, centrifuging the enzyme deactivated saccharum officinarum juice, taking the clarified liquid, filtering the clarified liquid with an ultrafiltration membrane, subjecting the filtrate to spray drying, and performing moulding. The solid saccharum officinarum juice has high nutrient content, an amino acid content up to 1.5g / 100g and an iron content up to 5.4mg / 100g, has the unique color, smell and taste of freshly squeezed saccharum officinarum juice, and is convenient to take along, is not limited by seasons and production areas. And eaters can enjoy the beverage with the quality of freshly squeezed saccharum officinarum juice whenever and wherever possible, and the high nutrition pure solid saccharum officinarum juice has wide receiving groups and good market prospects.

Description

technical field [0001] The invention relates to a solid beverage, in particular to a high-nutrition pure solid cane juice and a preparation method thereof. Background technique [0002] Sugarcane (Saccharum officinarum) is a unique fruit in the subtropical zone. It is rich in juice, high in sugar, sweet in taste, and fragrant, and is widely liked by people. [0003] The nutritional value of sugarcane is very high. In addition to containing more water, sugarcane contains the most abundant sugar, of which sucrose, glucose and fructose, the content reaches 12%. In addition, through scientific analysis, sugarcane also contains other substances needed by the human body, such as 0.2 grams of protein, 0.5 grams of fat, 8 milligrams of calcium, 4 milligrams of phosphorus, and 1.3 milligrams of iron per 100 grams of edible part. Among them, the iron content ranks as the "champion" among various fruits, and it is a good product for nourishing blood. In addition, sugarcane is also th...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L2/74A23L3/46
CPCA23L2/39A23L2/74A23L3/46
Inventor 马步梁达奉梁咏诚宁翠文林荣珍曾练强
Owner GUANGXI STATE FARMS SUGAR IND GRP COMPANY
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