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Preparation method of concentrated sugarcane juice

A technology of sugarcane juice and sugarcane raw juice, which is applied in food science, food preservation, food ingredients as taste improvers, etc. It can solve the problems of product residue graininess, complicated preparation process, and insufficient sterilization intensity, etc., and achieve sterilization Good effect, simple process and convenient operation

Inactive Publication Date: 2018-04-13
GUANGZHOU TIANHUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] (1) The preparation process is complicated, time-consuming and labor-intensive;
[0006] (2) There is often a phenomenon of insufficient sterilization intensity, and the product has the risk of pathogen contamination;
[0007] (3) The product will have a grainy residue and an impure taste

Method used

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  • Preparation method of concentrated sugarcane juice
  • Preparation method of concentrated sugarcane juice
  • Preparation method of concentrated sugarcane juice

Examples

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Effect test

preparation example Construction

[0035] Such as figure 1 Shown, a kind of preparation method of concentrated sugarcane juice comprises:

[0036] Acceptance steps of sugarcane raw juice: acceptance of sugarcane raw juice with a pH of 4.0-6.0 and a sugar content of ≥30;

[0037] Constant-temperature enzymatic hydrolysis step: take qualified sugarcane raw juice, heat the sugarcane raw juice to 50-55°C, then add enzyme preparation, keep the temperature at constant temperature for 85-95min, and obtain the first sugarcane juice;

[0038] Heating enzyme inactivation step: heating the first sugarcane juice to 90-95°C to obtain the second sugarcane juice;

[0039] A filtering step: filtering the second sugarcane juice to obtain the third sugarcane juice;

[0040] Vacuum concentration step: vacuum concentrate the third sugarcane juice, then cool to below 30°C to obtain the fourth sugarcane juice;

[0041] UHT sterilization step: pump the fourth sugarcane juice into the UHT sterilizer, and obtain the fifth sugarcane ...

Embodiment 1

[0060] A preparation method of concentrated sugarcane juice, comprising:

[0061] Acceptance steps of sugarcane raw juice: acceptance of sugarcane raw juice with a pH of 4.0-6.0 and a sugar content of ≥30;

[0062] Constant temperature enzymatic hydrolysis step: Put the raw sugarcane juice into a stainless steel storage tank, open the steam valve, automatically adjust the steam volume through the temperature and pressure reduction device, heat the raw sugarcane juice to 55°C through a heat exchanger, and then add neutral protease and The total amount of pectinase, neutral protease and pectinase added is 0.2% of the sugarcane raw juice mass, and the temperature is maintained for 90min to obtain the first sugarcane juice;

[0063] Heating enzyme deactivation step: open the steam valve, adjust the steam volume through the temperature and pressure reduction device, and heat the first sugarcane juice to 95°C through a heat exchanger to obtain the second sugarcane juice;

[0064] P...

Embodiment 2

[0070] The difference between embodiment 2 and embodiment 1 is:

[0071] In the constant temperature enzymatic hydrolysis step, the raw sugarcane juice is heated to 50° C., and then neutral protease is added. The amount of neutral protease added is 0.2% of the mass of the raw sugarcane juice, and the temperature is maintained for 95 minutes to obtain the first sugarcane juice;

[0072] In the step of heating to kill enzymes, heating the first sugarcane juice to 90°C to obtain the second sugarcane juice;

[0073] In the vacuum concentration step, set the vacuum degree to be-100Kpa;

[0074] In the UHT sterilization step, the sterilization temperature is 121°C, and the sterilization time is 35s.

[0075] Others are identical with specific embodiment 1.

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Abstract

The invention discloses a preparation method of concentrated sugarcane juice. The preparation method comprises the following steps of performing constant-temperature enzymolysis, performing heating for enzyme deactivation, performing filtration for the first time, performing vacuum concentration, performing UHT sterilization and performing filtration for the second time. The preparation method ofthe concentrated sugarcane juice is simple in technological processes and convenient to operate; besides, the obtained product namely the concentrated sugarcane juice can completely reserve natural flavor of sugarcane and minerals and trace elements rich in the sugarcane; in addition, the product is good in sterilization effects, free from pathogen pollution, good in filtration effects and free from grainy residues; and besides, preservatives and food additives do not need to be added, and the concentrated sugarcane juice is fresh in taste, and sweet and mellow in aftertaste, and can be used for high-end beverages and desserts through blending.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing concentrated sugarcane juice. Background technique [0002] The nutritional value of sugarcane is very high, it contains a lot of water, water accounts for 84% of sugarcane. Sugar cane is the most abundant sugar, of which sucrose, glucose and fructose, the content is as high as 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 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 B 1 , Vitamin B 2 , Vitamin B 6 and vitamin C etc. Moreover, the iron content of sugarcane ranks as the "champion" among various fruits. [0003] Sugarcane juice is the juice produced after pres...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L2/04A23L2/84A23L2/08A23L2/72A23L2/46A23L3/16
CPCA23L2/04A23L2/08A23L2/46A23L2/72A23L2/84A23L3/16A23L19/09A23V2002/00A23V2200/16A23V2250/21A23V2300/14
Inventor 叶映朵廖云川
Owner GUANGZHOU TIANHUI FOOD
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