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A kind of low temperature sterilization method of sugarcane juice

A sterilization method and technology of sugarcane juice, applied in the functions of food ingredients, food processing, climate change adaptation, etc., can solve the problems of browning reaction and affecting the sensory quality of sugarcane juice, so as to extend the shelf life and retain the sensory and nutritional quality , bright color effect

Active Publication Date: 2022-07-08
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because sugarcane juice is rich in sugar, amino acids and phenolic substances, even low-temperature sterilization will still cause a certain degree of browning reaction, which seriously affects the sensory quality of sugarcane juice

Method used

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  • A kind of low temperature sterilization method of sugarcane juice
  • A kind of low temperature sterilization method of sugarcane juice
  • A kind of low temperature sterilization method of sugarcane juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The yellow-skin fruit cane (originating at Longxiang Island, Fuzhou City) was selected for sugarcane juice processing. The cleaned sugarcane was fed into the juicer for juicing, the fresh sugarcane juice was poured into the ultrafiltration machine, and a 0.2 μm PVDF membrane was selected for ultrafiltration. After filtration, the volume ratio of clarified cane juice to turbid cane juice was 6:1. . The clarified sugarcane juice was treated for color protection, namely adding 0.1wt% conjugated linoleic acid Vc ester, 0.5wt% vanillin and 0.01wt% citric acid (wherein the conjugated linoleic acid Vc ester used was 0.352 gL- Ascorbic acid, prepared by reacting 5.205 g ethyl conjugated linoleate, 30 mL tert-amyl alcohol, and 40 mg Novo435 lipase at 50 °C, 200 r / min shaker for 30 h). The color-protected sugarcane juice was then poured into a 50 mL nozzle-type packaging bag and sealed with nitrogen. The packaged sugarcane juice was placed in a quartz reactor (the thickness of ...

Embodiment 2

[0041] The sugarcane variety and origin are the same as those in Example 1. The sugarcane with intact epidermis, no mechanical damage, and no pests and diseases was squeezed, and the fresh sugarcane juice obtained was subjected to ultrafiltration through a 0.4 μm PVDF membrane, and the volume of the clarified sugarcane juice after filtration was reduced by 15%. Conjugated linoleic acid Vc ester 0.4wt%, vanillin 0.2wt% and citric acid 0.03wt% were added to the sugarcane juice after ultrafiltration (wherein the conjugated linoleic acid Vc ester used was composed of 0.352 g L-ascorbic acid, 5.205 g conjugated ethyl linoleate, 20 mL tert-amyl alcohol, and 50 mg Novo435 lipase were prepared by reacting at 55 °C for 24 h). The sugarcane juice after the color protection treatment was filled, and the filling parameters were the same as those in Example 1. The packaged sugarcane juice was placed in the reactor, and 2 mm thick quartz glass was selected as the medium for low-temperature...

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Abstract

The invention discloses a low-temperature sterilization method for sugarcane juice. Specifically, the fresh sugarcane juice is subjected to ultrafiltration, color protection, nitrogen filling and filling, and then placed in a reaction kettle of a dielectric barrier discharge plasma equipment for low-temperature plasma sterilization. process and refrigerate. On the basis of adopting low temperature plasma technology and combining ultrafiltration and color protection technology, the invention can obtain a clear, transparent and brightly colored sugarcane juice product, which can retain the original flavor of sugarcane juice to the greatest extent, and suppress the loss of nutrients. The resulting product has a long shelf life. The method of the invention can effectively sterilize, has the advantages of simple operation, low cost, green health and the like, has good market application prospect, and is of great significance to prolonging the sugarcane industrial chain and improving the economic income of sugarcane farmers.

Description

technical field [0001] The invention belongs to the technical field of fruit juice processing, and particularly relates to a low-temperature sterilization method for sugarcane juice. Background technique [0002] As the main by-product of sugarcane, sugarcane juice has the characteristics of cool and sweet taste, and it is rich in various amino acids, trace elements and biologically active substances. It is a nutritious natural beverage and is deeply loved by consumers. In the field of medicine and wellness in India, sugarcane juice is also used to treat and prevent diseases such as jaundice and low blood pressure. At present, the main production and sales mode of sugarcane juice is that street vendors sell it immediately. There are problems such as short shelf life, poor sanitation, and small sales range. Through sterilization technology, the shelf life of products can be extended, the industrial production of sugarcane juice can be realized, and the management and control...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/50A23L2/42
CPCA23L2/50A23L2/42A23V2002/00A23V2200/048A23V2200/10A23V2250/032A23V2250/708Y02P60/85
Inventor 王璐陈杰博黄文城蔡际宏
Owner FUJIAN AGRI & FORESTRY UNIV