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Method for preparing compound sugarcane beverage

A sugarcane and beverage technology, applied in food science and other directions, can solve the problems of poor flavor such as sourness and bitterness, and achieve the effects of being conducive to digestion and absorption, rich in flavor and improving nutritional value

Inactive Publication Date: 2018-01-12
DAXIN SCI & TECH INFORMATION RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for preparing a sugarcane compound drink with a better taste by formulating a reasonable formula, so as to solve the problem of bad flavors such as sourness and bitterness of the existing sugarcane drinks

Method used

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  • Method for preparing compound sugarcane beverage
  • Method for preparing compound sugarcane beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A sugarcane compound drink is fermented from the following raw materials: 30% sugarcane juice, 15% apple juice, 8% ginger juice, 2% carrot juice, 12% grape juice, and 4% orange juice; the auxiliary materials are : Honey 40mg / L, Xylitol 23mg / L, Sodium Alginate 13mg / L, Proteolytic Enzyme 20mg / L, Cellulase 8mg / L, Papain 20mg / L, Sweet Peptide 5mg / L, Sour Peptide 11mg / L, delicious peptide 6mg / L.

[0028] The preparation method of the sugarcane compound beverage comprising the above component proportions comprises the following steps:

[0029] S1: Select fresh sugarcane, wash and peel it, put it into a press to squeeze the raw sugarcane juice, then filter the raw sugarcane juice with a 24-mesh sieve, remove the filter residue, heat the sugarcane filtrate to 100°C, and boil for 8 minutes. Then use a 40nm ceramic film, cool the obtained sugarcane filtrate to 35°C, add proteolytic enzyme and stir evenly, place it at a temperature of 30°C, and enzymolyze it for 3 hours to obtai...

Embodiment 2

[0035] A sugarcane compound drink is fermented from the following raw and auxiliary materials: 20% sugarcane juice, 22% apple juice, 5% ginger juice, 3% carrot juice, 13% grape juice, and 5% orange juice; the auxiliary materials are : Honey 30mg / L, Xylitol 24mg / L, Sodium Alginate 16mg / L, Proteolytic Enzyme 28mg / L, Cellulase 9mg / L, Papain 15mg / L, Sweet Peptide 6mg / L, Sour Peptide 12mg / L, delicious peptide 3mg / L.

[0036] The preparation method of the sugarcane compound beverage comprising the above component proportions comprises the following steps:

[0037] S1: Select fresh sugarcane, wash and peel it, put it into a press to squeeze the raw sugarcane juice, then filter the raw sugarcane juice with a 280-mesh sieve, remove the filter residue, heat the sugarcane filtrate to 105°C, and boil for 9 minutes. Then use a 20nm ceramic film, cool the obtained sugarcane filtrate to 30°C, add proteolytic enzyme and stir evenly, place it at a temperature of 28°C, and enzymolyze it for 3...

Embodiment 3

[0043] A sugarcane compound drink is fermented from the following raw and auxiliary materials: 28% sugarcane juice, 25% apple juice, 7% ginger juice, 1% carrot juice, 16% grape juice, and 2% orange juice; the auxiliary materials are : Honey 32mg / L, Xylitol 28mg / L, Sodium Alginate 12mg / L, Proteolytic Enzyme 30mg / L, Cellulase 4mg / L, Papain 16mg / L, Sweet Peptide 10mg / L, Sour Peptide 6mg / L, delicious peptide 4mg / L.

[0044] The preparation method of the sugarcane compound beverage comprising the above component proportions comprises the following steps:

[0045] S1: Select fresh sugarcane, wash and peel it, put it into a press to squeeze the raw sugarcane juice, then filter the raw sugarcane juice with a 300-mesh sieve, remove the filter residue, heat the sugarcane filtrate to 95°C, and boil for 10 minutes. Then use a 30nm ceramic film, cool the obtained sugarcane filtrate to 32°C, add proteolytic enzyme and stir evenly, place it at a temperature of 29°C, and perform enzymatic h...

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Abstract

The invention discloses compound sugarcane beverage, and belongs to the field of compound fruit and vegetable beverage preparation. The compound sugarcane beverage comprises raw materials and auxiliary materials which are fermented to obtain the compound sugarcane beverage. The raw materials include 25% of sugarcane juice, 18% of apple juice, 6% of ginger juice, 2% of carrot juice, 14% of grape juice and 3% of orange juice; the auxiliary materials include 35 mg / L of honey, 26 mg / L of xylitol, 14 mg / L of sodium alginate, 26 mg / L of proteolytic enzymes, 6 mg / L of cellulase, 17 mg / L of papain, 8mg / L of aspartame, 10 mg / L of acidic peptides and 4 mg / L of deliciousness peptides. The compound sugarcane beverage has the advantages that the compound sugarcane beverage has clear colors and luster,inherent aroma of sugarcane, faint scent of the honey and harmonious fragrance and is free of peculiar smell; the compound sugarcane beverage tastes mild, is moderate in sourness and sweetness and ismellow and strong; the compound sugarcane beverage is clear and transparent and is free of impurities or precipitates.

Description

technical field [0001] The invention belongs to the field of fruit and vegetable beverage preparation, and in particular relates to a preparation method of a sugarcane compound beverage. Background technique [0002] Sugarcane is the stalk of sugarcane, a plant of the Gramineae Saccharum genus. Sweet in nature, cool in nature, returns lung, spleen, stomach meridian. It has the effects of clearing heat and promoting body fluid, moistening dryness and neutralizing, and detoxifying; it is mainly used to treat dysphoria, thirst, dry cough, dry stool, carbuncle and sore. After analysis, every 100 grams of sugarcane contains about 84.2g of water, 0.2g of protein, 0.5g of fat, 8mg of calcium, 4mg of phosphorus, 89mg of potassium, and 1.3mg of iron. In addition, it also contains minerals such as manganese, zinc, copper, and sodium, asparagine, aspartic acid, glutamic acid, serine, lactine, extractine, leucine, norleucine, and lysine. amino acid, threonine, glutamine, proline, tyr...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L2/56A23L2/60A23L2/84
Inventor 许春玲
Owner DAXIN SCI & TECH INFORMATION RES INST
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