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Natural sugarcane juice processing method

A processing method, technology of sugarcane juice, applied in food ion exchange membrane method, food ingredients as antioxidant, food science, etc., can solve the problems of nutrient loss, easy deterioration of sugarcane juice, short storage period, etc., to extend the shelf life , good sensory and nutritional quality, low cost effect

Inactive Publication Date: 2019-03-29
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are not many sugarcane juice products on the market in my country, the main reason is that sugarcane juice is easy to deteriorate and has a short storage period.
The current fruit juice processing technology mainly includes high-temperature sterilization and high-pressure sterilization to prolong the shelf life of products. However, these technologies have a great impact on the sensory qualities such as flavor and color of the juice, and serious loss of nutrients.

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0026] The representative variety of green-skinned fruit cane, Xuecane (origin in Datian County, Sanming City), was selected for sugarcane juice processing. Fruit cane with intact skin, no mechanical damage, and no pests and diseases was selected, the roots and leaves were removed, and the fruit cane was cut into sugarcane segments with a length of about 30 cm. Clean the sugarcane skin dirt with flowing water. The cleaned sugarcane is fed into the juice extractor for juice extraction and passed through a 0.07mm stainless steel filter. Quickly add 0.5wt% sodium D-isoascorbate and 0.01wt% citric acid to the rough-filtered cane juice. Pour the prepared cane juice into the ultrafiltration machine, select a 0.02 μm filter membrane, and the volume of the clarified cane juice after filtration is 15% of the initial volume. The clarified sugarcane juice after ultrafiltration was filled into non-transparent PET bottles and sealed with aluminum foil. The packaged sugarcane juice was s...

Embodiment 2

[0028] The sugarcane variety and place of production are the same as in Example 1. Cut the fruit cane with intact skin, no mechanical damage, no pests and diseases, and the length of the cut is about 30 cm. After the cut fruit cane segments are washed with flowing water, they are pressed. Cane juice is coarsely filtered through a 0.07 mm filter. Add 1wt% sodium D-isoascorbate and 0.02wt% citric acid to the coarsely filtered cane juice. The prepared sugarcane juice is passed through a 0.4 micron PVDF membrane for ultrafiltration treatment, and the volume of the clarified sugarcane juice is reduced by 80% after filtration. The cane juice after ultrafiltration is filled, and the filling parameters are the same as in Example 1. The cane juice after filling was stored at 4°C. figure 2 It is the sensory color of sugarcane juice stored for 1 day after the treatment of the present invention (A: rough filtered cane juice, B: ultrafiltered cane juice), and the results show that the...

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Abstract

The invention relates to a natural sugarcane juice processing method. The natural sugarcane juice processing method comprises the following steps: cutting, washing, squeezing, coarse filtering, blending, ultrafiltration, filling, and refrigerating. The sugarcane with intact skin and no pests and diseases can be cut into small segments, the dirt on skin is washed, and then squeezing and coarse filtration are carried out; the sugarcane juice after coarse filtration is prepared and then subjected to ultrafiltration; the ultrafiltered sugarcane juice is filled into a non-transparent PET bottle andsealed with an aluminum foil; and the packaged sugarcane juice is subjected to low temperature storage. The method can effectively remove microorganisms, inhibits the loss of nutrients, prolongs theshelf life of the sugarcane juice products, ensure the sensory and nutritional quality of the sugarcane juice, and has the advantages of simple operation and low cost; has good market application prospect, and has great significance for extending a sugarcane industry chain and increasing the economic income of sugarcane farmers.

Description

technical field [0001] The invention belongs to the technical field of fruit juice processing, and in particular relates to a processing method of natural sugarcane juice. Background technique [0002] Sugarcane is the main sugar crop in the world. Statistics from the Food and Agriculture Organization of the United Nations (FAO) show that my country's total sugarcane output in 2014 was about 125.61 million tons, ranking third in the world. As the main by-product of sugarcane, sugarcane juice has the characteristics of cool and sweet taste. It is rich in various amino acids, trace elements and bioactive substances. It is a nutritious natural beverage and is deeply loved by consumers. In the fields of medicine and health care in India, sugarcane juice is also used to treat and prevent diseases such as jaundice and hypotension. [0003] At present, there are not many sugarcane juice products on the market in my country, mainly because sugarcane juice is easy to deteriorate and...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/44A23L2/74
CPCA23L2/04A23L2/44A23L2/74A23V2002/00A23V2250/032A23V2300/34A23V2200/02
Inventor 王璐陈杰博汪鹏蔡际宏
Owner FUJIAN AGRI & FORESTRY UNIV
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