Sugarcane juice and preparation method thereof

A technology of sugarcane juice and bagasse, which is applied in the direction of food ingredients as antimicrobial preservation, food ingredients as taste improvers, food ingredients containing natural extracts, etc., which can solve the problems of low health value and poor taste and flavor of sugarcane juice , to achieve the effects of prolonging the shelf life, good anti-oxidation, improving clarity and brightness

Inactive Publication Date: 2018-12-21
GUANGXI ZHEYUAN AGRI SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention overcomes the technical problems of poor taste and flavor of existing s...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A sugarcane juice, which is composed of the following raw materials in terms of mass percentage: 1% konjac mannan, 0.1% mogroside, 10% pumpkin seed extract, 2% bagasse extract, 1% wine wine residue extract, The rest is sugarcane juice. The content of triterpenoids contained in wine wine lees extract is 89mg / 100g. The pumpkin seed extract contains 13% of ethyl linoleate, 1% of palmitic acid, 5% of linoleic acid, 1% of ethyl palmitate and 7% of methyl linoleate in mass percent. The mass concentration of vitamin C contained in sugarcane juice is 10g / L; the content of superoxide dismutase is 30U / ml.

[0027] Wherein, the wine lees extract is prepared by the following method: the extraction method of the wine lees extract is ultrasonic-supercritical CO 2 Auxiliary joint extraction, the extraction method of the wine lees extract is as follows: the wine lees is dried to a moisture content of 10%, pulverized through a 100 mesh sieve, and after ultrasonic irradiation, the mass...

Embodiment 2

[0035] A sugarcane juice, which is composed of the following raw materials in terms of mass percentage: 0.1% konjac mannan, 5% mogroside, 1% pumpkin seed extract, 8% bagasse extract, 0.1% wine wine residue extract, The rest is sugarcane juice. The content of triterpenoids contained in wine wine lees extract is 100mg / 100g. The pumpkin seed extract contains 10% of ethyl linoleate, 2% of palmitic acid, 4% of linoleic acid, 2% of ethyl palmitate and 5% of methyl linoleate in mass percent. The mass concentration of vitamin C contained in sugarcane juice is 11g / L; the content of superoxide dismutase is 25U / ml.

[0036] Wherein, the wine lees extract is prepared by the following method: the extraction method of the wine lees extract is ultrasonic-supercritical CO 2 Auxiliary joint extraction, the extraction method of the wine lees extract is as follows: the wine lees is dried to a moisture content of 10%, pulverized through a 100 mesh sieve, and after ultrasonic irradiation, the ma...

Embodiment 3

[0044] A sugarcane juice, which is composed of the following raw materials in terms of mass percentage: 0.5% konjac mannan, 0.5% mogroside, 5% pumpkin seed extract, 5% bagasse extract, 0.5% wine wine residue extract, The rest is sugarcane juice. The content of triterpenoids contained in wine wine lees extract is 138mg / 100g. The pumpkin seed extract contains 10% of ethyl linoleate, 3% of palmitic acid, 4% of linoleic acid, 1% of ethyl palmitate and 5% of methyl linoleate in mass percent. The mass concentration of vitamin C contained in sugarcane juice is 12g / L; the content of superoxide dismutase is 24U / ml.

[0045] Wherein, the wine lees extract is prepared by the following method: the extraction method of the wine lees extract is ultrasonic-supercritical CO 2 Auxiliary joint extraction, the extraction method of the wine lees extract is as follows: the wine lees is dried to a moisture content of 10%, pulverized through a 100 mesh sieve, and after ultrasonic irradiation, the ...

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PUM

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Abstract

The invention discloses sugarcane juice and a preparation method thereof. The sugarcane juice is prepared from the following raw materials in percentage by mass: 0.1 to 1 percent of konjac glucomannan, 0.1 to 5 percent of momordica grosvenori glucoside, 1 to 10 percent of pumpkin seed extract, 2 to 8 percent of bagasse extract, 0.1 to 1 percent of grape wine lees extract and the balance of sugarcane juice. The sugarcane juice provided by the invention has high nutrient value and strong health-care value; components in a sugarcane juice formula has anticorrosive and sterilization effects and the shelf life of the sugarcane juice can be prolonged.

Description

technical field [0001] The invention relates to the technical field of food, in particular to sugarcane juice and a preparation method thereof. Background technique [0002] The ancients called sugarcane juice "spleen fruit", which has the effects of nourishing the heart and spleen, invigorating the stomach and moistening the lungs, promoting body fluid and quenching thirst. It is rich in sucrose, fructose, glucose, and also contains asparagine, aspartic acid, alanine, citric acid, vitamin A, vitamin C, niacin, riboflavin, potassium, calcium, phosphorus, iron, etc. Nutrients, wherein the content of iron is 9mg / kg, ranking first in fruits, known as "blood fruit". Guangxi is the largest sugarcane plantation area in my country. It has very rich sugarcane resources. Sugarcane sugar is a traditional sugarcane industry. At present, in order to improve the sugarcane industry chain and increase the industrial value of sugarcane, it can use the rich sugar and various nutrients of su...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/60A23L2/44A23L2/70A23L2/50A23L33/105A23L33/125
CPCA23L2/02A23L2/44A23L2/50A23L2/60A23L2/70A23V2002/00A23L33/105A23L33/125A23V2200/10A23V2250/21A23V2200/14
Inventor 韩佳琪谢剑玲
Owner GUANGXI ZHEYUAN AGRI SCI & TECH CO LTD
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