AU2016228592B2 - Process for producing sugar cane potable water and blended sugar cane juice beverage - Google Patents

Process for producing sugar cane potable water and blended sugar cane juice beverage Download PDF

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AU2016228592B2
AU2016228592B2 AU2016228592A AU2016228592A AU2016228592B2 AU 2016228592 B2 AU2016228592 B2 AU 2016228592B2 AU 2016228592 A AU2016228592 A AU 2016228592A AU 2016228592 A AU2016228592 A AU 2016228592A AU 2016228592 B2 AU2016228592 B2 AU 2016228592B2
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sugar cane
cane juice
membrane
reverse osmosis
filtration
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AU2016228592A1 (en
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Jiaquan CHEN
Keyin FAN
Chunya FENG
Xingsheng LIN
Guoqing Ling
Wenbo PENG
Lina Ye
Yu Zhang
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GUANGXI YEMAO ELECTROMECHANICAL AUTOMATION CO Ltd
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GUANGXI YEMAO ELECTROMECHANICAL AUTOMATION CO Ltd
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Priority to PCT/CN2016/076097 priority patent/WO2016141886A1/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/08Concentrating or drying of juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • A23L2/74Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration

Abstract

A sugarcane potable water and a production process for a compound sugarcane juice beverage, which comprises six steps of juicing, pretreatment, filtration by a micro-filtration membrane, separation and concentration by a nano-filtration membrane, filtration by a reverse osmosis membrane and compounding. Honey, Pueraria root extract, Lonicera japonica Thunb extract, Dendrobium officinale extract, Vitamin C and Vitamin E can also be added when compounding. The filtration by a micro-filtration membrane can be used for filtering out tiny impurities, germs and microorganisms in sugarcane juice and also can be used for retaining the original flavour of the sugarcane juice. By use of the nano-filtration membrane for separation and concentration and the reverse osmosis membrane for filtration, the sugarcane juice can be separated into sugarcane potable water and concentrated syrup, wherein the sugarcane potable water can be directly drunk and also can be compounded with the concentrated syrup into a raw sugarcane juice beverage with any different sweetness.

Description

Process for producing sugar cane potable water and blended sugar cane juice beverage
TECHNICAL FIELD
The invention is related to a process for producing sugar cane potable water and blended sugar cane juice beverage, which belongs to the technical field of deep processing of sugar cane juice.
BACKGROUND
Sugar cane is an annual or perennial tropical and subtropical herbaceous plant with high nutritional value, sugar cane is rich in sugar and moisture, wherein the contents of sucrose, glucose and fructose is up to 12%. In addition, by scientific analysis, sugar cane also contains a variety of amino acids, vitamins and proteins, fats, calcium, phosphorus, irons and other substances which are very advantageous to human metabolism. Chinese ancient physician also includes sugar cane in the tonic medicine. Chinese medicine believes that sugar cane goes into both lungs and stomach, and has special effects of clearing temperature, promoting the secretion of saliva or body fluid, lowering qi, moistening lungs, invigorating lung and nourishing kidney, it can be used to treat saliva or body fluid damage, dysphoria with thirst, nausea and vomiting caused by fever and cough and asthma caused by dry lung. In addition, sugar cane can also relax the bowel and clear intestines, to drink its juice can also alleviate alcoholism. Sugar cane juice refers to a juice produced after sugar cane crushing. Sugar cane juice has high sugar content such that it, when made into beverage, is not only easily editable with excellent taste, but also can effectively retain the variety of nutrients in the sugar cane which are beneficial to the human body, thus is a good choice for sugar cane processing. Sugar cane potable water refers to a liquid of sugar cane juice having sugar removed, that is, the moisture contained in the sugar cane. Sugar cane potable water, when used for the blended sugar cane juice beverage, can maintain a pure original taste, and is also very suitable for drinking directly. Sugar cane is mainly used for sugar production in China. However, the current sugar industry is recession, and the added value of sucrose is low, with the profit for sugar production per ton of sugar is very low, and even face the situation of being on the verge of loss, turning to producing deep processing products such as sugar cane potable water and sugar cane juice beverage, they may greatly improve the added value of the products, and have obvious economic significance to accelerate the transformation of enterprises.
However, the sugar cane juice processed by the conventional crushing process has a problem difficult to solve, that is, the stability of the fresh sugar cane juice is very poor, it is difficult to preserve for long time, and it is prone to cause enzymatic browning, microbial contamination and colloidization, which will serious affect the taste. Therefore, the fresh sugar cane juice is generally only suitable for ready-to-drink rather than the production of food and beverage. To solve this problem, patent document Method for obtaining sugar cane based fruit juice and the fruit juice thus obtained and beverage containing the fruit juice (publication No. CN1348504A) discloses a method for obtaining fresh sugar cane juice having improved properties, which is suitable for the preparation of food and beverage. In this method, the crude sugar cane juice is the preparation of food and beverage. In this method, the crude sugar cane juice is subject to tangential filtration by a filtration membrane having a cut-off threshold in the range of 50 ~ 150 kg/mol, or an average pore size in the range of 0.05 ~ 0.2 pm, at a temperature of the sugar cane juice of 40 ~ 65 °C, which may obtain a sugar cane juice with stable properties and suitable for the preparation of beverage. In addition, to prevent enzymatic browning, a heat treatment process with microwave or steam is added before crushing the sugar cane. However, this method has problems of:
1, There is no pretreatment process for the crude sugar cane juice before entering into the filter membrane, and the filter membrane selected is ultrafiltration membrane, the pore size of which is too small, during actual production, because the crude sugar cane juice being immediate squeezed out is a relatively dirty, and contains a relatively much bagasse, it may quickly block the aperture of the membrane if directly entering into the ultrafiltration membrane with too small apertures, resulting in low efficiency, long time filtration and high loss of ultrafiltration membrane.
2, The filtration temperature set for filtration with the filter membrane is too low. Actually, sugar cane juice contains a relatively much plant proteins, colloids, tannins, starches and other substances, if the sugar juice is directly subject to filtration at a temperature of 40 ~ 65 °C, it is unable to effectively remove these substances, and the existence of these substances in the sugar cane juice may on one hand affect the taste, and on the other hand, if pasteurization is conducted afterwards, the temperature will raise, and the proteins, tannins, colloids and other substances will be precipitated out, such that the sugar cane juice may become turbid, with the turbidity (NTU) may increase quickly from about 1.5 to about 160, thereby the quality of the sugar cane juice is decreased, and it is not favorable for long-term preservation.
3, There is a lack of separation and concentration, reverse osmosis membrane filtration and blending process for the filtered sugar cane juice. On one hand, it is unable to remove monovalent ions from the sugar cane juice, in China there are many sugar cane zones with salty water, when sugar cane from such sugar cane zones is used for the production of sugar cane juice, the sugar cane juice may have a relatively heavy bitter taste owing that the sugar cane juice contains a relatively much monovalent ion, which seriously affect the taste. On the other hand, since the sweetness of sugar cane juice is very high, it is not entirely suitable for all’s taste, to adjust its sweetness, it can only be diluted by adding water, for the added water, if not that from sugar cane itself, may destroy the taste of original sugar cane juice beverage.
4, The process contains a relatively long process for enzyme inactivation, which on one hand affects the flavor of the sugar cane juice, and on the other hand increases the production cost due to a relatively long process.
SUMMARY OF THE INVENTION
It is shown by several experiments that if a pretreatment process is added before the sugar cane juice entering into the filtration membrane, microfiltration membrane of larger pore size is selected for filtration, and the temperature of the sugar cane juice is directly increased to a higher 80 ~ 100 °C, on the one hand, it is able to effectively precipitate and filter out the plant proteins, colloids, tannins, starches and other
2016228592 02 Apr 2019 substances, and quickly inactivate the variety of enzymes which render browning, and also achieve the role of filtration and sterilization, while the polyphenols , octacosanol and other beneficial substances in the sugar cane juice can be effectively preserved; on the other hand, due to the pretreatment of the crude sugar cane juice, the use of microfiltration membrane of a relatively large pore size, and the high filtration temperature, the viscosity of sugar cane juice is reduced, the filtration rate is greatly improved , and the retention time for the crude sugar cane juice before entering into the microfiltration process is very short, so that the sugar cane juice can be well controlled from browning even no heat treatment process with microwave or steam is necessarily added before crushing the sugar cane.
In addition, by adding the nanofiltration membrane separation and concentration, reverse osmosis membrane filtration and blending process for the sugar cane juice, concentrating the sugar cane juice filtrate after microfiltration membrane filtration into syrup, and separating and filtering out the sugar cane juice potable water, and blending the sugar cane juice potable water with the concentrated syrup, it is not only able to control the ratio so as to form different sweetness of sugar cane juice beverage, but also to restore the original sugar cane juice to the greatest extent, and effectively remove the bitter taste from sugar cane juice. Further, the concentration with a nanofiltration membrane can effectively replace the multi-effect evaporation and concentration, reduce energy consumption, meanwhile reducing the production costs. The sugar cane potable water obtained from the nanofiltration filtrate by reverse osmosis membrane filtration is pure natural plant water, which is beneficial to human health, and may be direct drinkable, and may also be used for blending sugar cane juice beverage, so as to achieve effective utilization for sugar cane water resource.
Based on the above test results, the present invention desirably provides a new process for producing sugar cane potable water and blended sugar cane juice beverage which has the characteristics of short process flow, low energy consumption, small investment and small footprint, furthermore, the product is natural, non-polluted, high quality, and healthier.
Accordingly, there is provided: a production process for sugar cane potable water and blended cane juice beverage, comprising the steps of:
A) washing and then crushing sugar cane by a crushing apparatus to obtain a crude sugar cane juice;
B) filtering the crude sugar cane juice with a filter device to remove relatively large bagasse and to provide a pretreated crude sugar cane juice, wherein the filter device comprises: a safety filter; a disc centrifuge with a rotation speed of 3000 ~ 12000 r/min; or a high-frequency vibrating screen with 80 ~ 200 mesh and a frequency of 500 ~ 200r/min;
C) heating the pretreated crude sugar cane juice followed by filtering through a ceramic microfiltration membrane to obtain a sugar cane microfiltrate with a sucrose concentration of 12 ~ 14 ° Bx, wherein the microfiltration membrane has a pore size of 300 ~ 500 nm, and the microfiltration is conducted at a temperature of 90 ~ 95 °C with a microfiltration pressure of 0.35 ~ 0.5 MPa;
2016228592 02 Apr 2019
D) separating and concentrating the sugar cane microfiltrate by a nanofiltration membrane to provide a retentate of a sugar cane juice concentrated syrup having a sucrose concentration of 30 ~ 32 ° Bx and a nanofiltrate having more than 99 % sugar removed, wherein the nanofiltration membrane is a temperature-resistant organic membrane made from ceramic, polyether sulfone or polyamide, having a pore size of 100 ~ 300 Da, and the nanofiltration is conducted at a temperature of 70 ~80 °C with a nanofiltration pressure of 2.0 ~ 3.0 MPa;
E) separating and filtering the nanofiltrate by reverse osmosis using a temperature-resistant reverse osmosis membrane to filter out any remaining sugar and monovalent ion impurities from the nanofiltrate and to provide a reverse osmosis filtrate of a direct drinkable sugar cane potable water, wherein the reverse osmosis is conducted at a temperature of 50 ~ 80 °C with a reverse osmosis pressure of 1.0 ~ 4.0 MPa; and
F) blending the sugar cane potable water with the sugar cane juice concentrated syrup to obtain a stock sugar cane juice beverage.
In certain embodiments, the process further comprises blending the sugar cane potable water with the sugar cane juice concentrated syrup in different ratios to obtain a plurality of stock sugar cane juice beverages of different sweetnesses.
When the concentration of monovalent ions in sugar cane juice is not high, the bitter taste of sugar cane juice is not obvious, in order to retain the nutrient ingredients of sugar cane to a greater extent, the nanofiltration filtrate separated by the nanofiltration membrane in the step D may also be blended directly with the sugar cane juice concentrated syrup obtained by nanofiltration membrane concentration in different ratios, thereby obtaining stock sugar cane juice beverage of different sweetness for the needs of different populations.
In addition, the sugar cane juice filtrate obtained by microfiltration membrane filtration in the step C may also be blended with the nanofiltration filtrate obtained in the step D or the sugar cane potable water obtained in the step E in different ratios, thereby obtaining stock sugar cane juice beverage of different sweetness for the needs of different populations.
In the step B, when using a disc centrifuge, preferably the speed is 10000 r/min; when using a high-frequency vibrating screen, preferably the precision is 120 mesh, the frequency is 1200 r/min, so as not only to ensure the precision of pretreatment, but also to get a higher processing capacity.
In the step C, optimally, the pore size of the microfiltration membrane is 500 nm, the temperature of the sugar cane juice is 95 °C, the filtration pressure is 0.4 MPa, under this condition, it can ensure not only the flux decline being relatively slow, but also the energy consumption being relatively low.
In the step D, when the pore size of the nanofiltration membrane is 150 Da and the filtration temperature is 80 °C, it is ensured that the membrane flux is high and the membrane pollution is slow, meanwhile, the cutoff of sucrose by the membrane is high and the extraction rate of sucrose is above 99.9%. When the filtration pressure is controlled at 3.0 MPa, the membrane flux is large, which ensures the production efficiency meanwhile the membrane flux is easy to recover.
In the step E, preferably, the reverse osmosis membrane adopts a polyethersulfone or a polyamide-based material, and the filtration temperature is 70 to 80 °C, the filtration
2016228592 02 Apr 2019 pressure is 2.0 to 3.0 MPa. When the filtration pressure is controlled at 3.0Mpa, the membrane flux is relatively large, the membrane pollution is slow, which ensures a maximum production efficiency.
In the above process for blending sugar cane juice beverage, honey, Kudzu root extract, honeysuckle extract, dendrobium officinale extract, vitamin C, vitamin E may further be added as additive for blending, thereby more different types of sugar cane juice beverage are obtained.
The process for producing sugar cane potable water and blended sugar cane juice beverage of the present invention has the following advantages:
1. Compared with the conventional clarification process in lime precipitation method and concentration process in multi-effict evaporation method, the present invention conducts clarification and concentration to the sugar cane juice by using microfiltration membrane and nanofiltration membrane, which can retain the natural taste of the sugar cane juice to the greater extent, and has high degree of automation, can save 80% of labor costs, reduce energy consumption, is energy saving and emission reduction, and has significant economic benefits; compared with the existing process for filtering and clarifying sugar cane juice by membrane filtration, the present invention has a short process flow and a simpler control process, and there are also nanofiltration membrane separation and concentration, reverse osmosis membrane filtration and blending process for the sugar cane juice after clarification, which not only can obtain a concentrated syrup convenient for transport, but also can remove about 50% of the monovalent ions, so as to well remove the bitter taste, meanwhile by taking full advantage of the sugar cane’s own moisture, it is able to obtain pure natural sugar cane potable water which is direct drinkable, and also to blend into the original sugar cane juice beverage of any different sweetness to meet the needs of different populations.
2. In the present invention, when the microfiltration membrane is used for filtration, the corresponding microorganisms such as bacteria can be directly filtered out, and the resulting clarified product does not need to be pasteurized again in the subsequent process, so that not only the original flavor of the sugar cane juice can be retained, but also the production steps is decreased and the production costs is reduced.
3. The sugar cane potable water produced by the process of the present invention is pure natural plant water, which is beneficial to the human body, meets the national standards for bottled potable water and achieves the resource utilization of moisture in the sugar cane.
4. The sugar cane juice beverage blended by the process of the present invention can effectively preserve the natural pigments, polyphenols and octacosanol and various substances beneficial to the human body in the sugar cane juice, has no bitterness, with good taste, rich in nutrient, resistant to preservation, and the finished product does not show deterioration phenomenon six months after placement.
DESCRIPTION OF THE DRAWINGS
FIG. 1 is a flowchart of a process for producing a sugar cane potable water and a blended sugar cane juice beverage according to the present invention.
DETAILED DESCRIPTION OF THE INVENTION
The invention will now be described in further detail with reference to the particular embodiments.
As a comparative example, a method for producing a sugar cane juice beverage according to a conventional process is firstly introduced. In particular, a sugar cane was firstly crushed by a crushing apparatus to obtain a crude sugar cane juice; and then the crude sugar cane juice was subjected to a drum sieve and a 20 mesh sieve, respectively, to remove bagasse, an appropriate amount of lime slurry was then added for pre-ashing, the pH was adjusted to 7.0, and then the sugar cane juice was raised to a temperature of 60 °C, and was subjected to sulfitation by the supply of sulfur dioxide, then an appropriate amount of lime slurry was added, and the pH was adjusted to 7.2; the sugar cane juice was then heated to 100 °C and was sent to a precipitation pool to precipitate slowly, the clarified sugar cane juice thus obtained was subjected to multi-effect evaporation so that a concentrated syrup of the sugar cane juice was obtained. The concentrated syrup was blended with ordinary pure water so that a sugar cane juice beverage was formed.
By using the conventional methods for producing sugar cane juice beverage, the process is complicated, and energy consumption is high, further it may have residual sulfur dioxide harmful to human body, most importantly, it is intolerant to preservation, and sometimes may be bitter, poor taste, and lack of the original moisture of sugar cane, accordingly losing the unique flavor of natural sugar cane juice.
The particular examples of the sugar cane potable water and the blended sugar cane juice beverage produced according to the process of the present invention are as follows.
Example 1
A sugar cane potable water and a blended sugar cane juice beverage were produced in this example according to the following process:
A, sugar cane juice crushing: sugar cane was crushed by a conventional crushing apparatus after washing and a crude sugar cane juice was obtained;
B, crude sugar cane juice pretreatment: the crude sugar cane juice was pre-treated with a disc centrifuge to remove the relatively large bagasse, where the rotation speed of the disc centrifuge was 10000 r/min;
C, microfiltration membrane filtration: the pretreated crude sugar cane juice was heated and then filtrated through microfiltration membrane, such that a sugar cane filtrate with a sucrose concentration of 12 ° Bx was obtained, where the microfiltration membrane adopted a ceramic membrane with a pore size of 300 nm, the filtration temperature of the sugar cane juice was 90 °C, and the filtration pressure was 0.5 MPa;
D, nanofiltration membrane separation and concentration: the sugar cane juice filtrate obtained by filtration through the microfiltration membrane was subject to separation and concentration by a nanofiltration membrane, which adopted a temperature-resistant polyamide nanofiltration membrane with a molecular weight cut-off of 500 Da, where the filtration pressure was 1.0 MPa, the sugar cane juice filtrate was concentrated to a sucrose concentration of 30 ° Bx, such that a sugar cane juice concentrated syrup was formed;
E, reverse osmosis membrane filtration: the nanofiltration filtrate separated by the nanofiltration membrane was subject to separation and filtration in the reverse osmosis membrane system with a reverse osmosis membrane being temperature-resistant polyamide membrane, where the filtration temperature was 50 °C, the filtration pressure was 1.0 MPa, such that sugar cane potable water which is direct drinkable was obtained;
F, blending: the sugar cane potable water obtained by reverse osmosis membrane filtration was mixed with the sugar cane juice concentrated syrup obtained by nanofiltration membrane concentration and concocted to a sugar cane juice beverage with sugar concentration of 1 ° Bx.
The sugar cane potable water produced by the above steps sugar cane potable water is pure natural plant water, which is clear and transparent, and reaches the national standards for bottled potable water. The sugar cane juice beverage produced by the above steps has no sulfur dioxide content detected, and is sterile by biochemical tests, reaches the national food safety standards, moreover, the beverage has a relatively low sugar content, and has a special flavor of sugar cane, and pure taste.
Example 2
A sugar cane potable water and a blended sugar cane juice beverage were produced in this example according to the following process:
A, sugar cane juice crushing: sugar cane was crushed by a conventional crushing apparatus after washing and a crude sugar cane juice was obtained;
B, crude sugar cane juice pretreatment: the crude sugar cane juice was pre-treated with a high-frequency vibrating screen to remove the relatively large bagasse;
C, microfiltration membrane filtration: the pretreated crude sugar cane juice was heated and then filtrated through microfiltration membrane, such that a sugar cane filtrate with a sucrose concentration of 12.5% was obtained, where the microfiltration membrane adopted a ceramic membrane with a pore size of 1200 nm, the filtration temperature of the sugar cane juice was 100 °C, and the filtration pressure was 0.1 MPa;
D, nanofiltration membrane separation and concentration: the sugar cane juice filtrate obtained by filtration through the microfiltration membrane was subject to separation and concentration by a nanofiltration membrane, which adopted a ceramics nanofiltration membrane with a molecular weight cut-off of 100 Da, where the filtration pressure was 4.0 MPa, the sugar cane juice filtrate was concentrated to a sucrose concentration of 28 ° Bx, such that a sugar cane juice concentrated syrup was formed;
E, reverse osmosis membrane filtration: the nanofiltration filtrate separated by the nanofiltration membrane was subject to separation and filtration in the reverse osmosis membrane system with a reverse osmosis membrane being temperature-resistant polyamide membrane, where the filtration temperature was 80 °C, the filtration pressure was 3.0 MPa, such that sugar cane potable water which is direct drinkable was obtained; F, blending: the sugar cane potable water obtained by reverse osmosis membrane filtration was mixed with the sugar cane juice concentrated syrup obtained by nanofiltration membrane concentration and concocted to a sugar cane juice beverage with sugar concentration of 14 ° Bx.
The sugar cane potable water produced by the above steps is pure natural plant water, which is clear and transparent, and reaches the national standards for bottled potable water. The sugar cane juice beverage produced by the above steps has no sulfur dioxide content detected, and is sterile by biochemical tests, reaches the national food safety standards, moreover, the beverage has a relatively low sugar content, and has a special flavor of sugar cane, and pure taste, is suitable for people who prefers sweet beverage to drink.
Example 3
A sugar cane potable water and a blended sugar cane juice beverage were produced in this example according to the following process:
A, sugar cane juice crushing: sugar cane was crushed by a conventional crushing apparatus after washing and a crude sugar cane juice was obtained;
B, crude sugar cane juice pretreatment: the crude sugar cane juice was pre-treated with a safety filter of 200 mesh to remove the relatively large bagasse;
C, microfiltration membrane filtration: the pretreated crude sugar cane juice was heated and then filtrated through microfiltration membrane, such that a sugar cane filtrate with a sucrose concentration of 13.5% was obtained, where the microfiltration membrane adopted a ceramic membrane with a pore size of 500 nm, the filtration temperature of the sugar cane juice was 95 °C, and the filtration pressure was 0.4 MPa;
D, nanofiltration membrane separation and concentration: the sugar cane juice filtrate obtained by filtration through the microfiltration membrane was subject to separation and concentration by a nanofiltration membrane, which adopted a polyamide nanofiltration membrane with a molecular weight cut-off of 150 Da, where the filtration pressure was 3.0 MPa, the sugar cane juice filtrate was concentrated to a sucrose concentration of 32 ° Bx, such that a sugar cane juice concentrated syrup was formed;
E, reverse osmosis membrane filtration: the nanofiltration filtrate separated by the nanofiltration membrane was subject to separation and filtration in the reverse osmosis membrane system with a reverse osmosis membrane being temperature-resistant polyamide membrane, where the filtration temperature was 70 °C, the filtration pressure was 2.0 MPa, such that sugar cane potable water which is direct drinkable was obtained;
F, blending: the sugar cane potable water obtained by reverse osmosis membrane filtration was mixed with the sugar cane juice concentrated syrup obtained by nanofiltration membrane concentration and concocted to a sugar cane juice beverage 1# with sugar concentration of 3 ° Bx; the nanofiltration filtrate separated by nanofiltration membrane was mixed directly with the sugar cane juice concentrated syrup obtained by nanofiltration membrane concentration and concocted to a sugar cane juice beverage 2# with sugar concentration of 3 ° Bx.
2016228592 02 Apr 2019
The sugar cane potable water produced by the above steps is pure natural plant water, which is clear and transparent, and reaches the national standards for bottled potable water. The 1 # sugar cane juice beverage produced by the above steps has no sulfur dioxide content detected, and is sterile by biochemical tests, reaches the national food safety standards; The 2 # sugar cane juice beverage produced by the above steps has no sulfur dioxide content detected, and is sterile by biochemical tests, reaches the national food safety standards, moreover, the beverage has a relatively low sugar content, and has a special flavor of sugar cane, and pure taste. Two blended sugar cane juice beverages are sweet and light, with a special flavor of sugar cane, pure taste, and are suitable for people who like light sweet beverage to drink.
Throughout the specification and the claims that follow, unless the context requires otherwise, the words “comprise” and “include” and variations such as “comprising” and “including” will be understood to imply the inclusion of a stated integer or group of integers, but not the exclusion of any other integer or group of integers.
The reference to any prior art in this specification is not, and should not be taken as, an acknowledgement of any form of suggestion that such prior art forms part of the common general knowledge.
It will be appreciated by those skilled in the art that the invention is not restricted in its use to the particular application described. Neither is the present invention restricted in its preferred embodiment with regard to the particular elements and/or features described or depicted herein. It will be appreciated that the invention is not limited to the embodiment or embodiments disclosed, but is capable of numerous rearrangements, modifications and substitutions without departing from the scope of the invention as set forth and defined by the following claims.

Claims (6)

1. A production process for sugar cane potable water and blended cane juice beverage, comprising the steps of:
A) washing and then crushing sugar cane by a crushing apparatus to obtain a crude sugar cane juice;
B) filtering the crude sugar cane juice with a filter device to remove relatively large bagasse and to provide a pretreated crude sugar cane juice, wherein the filter device comprises: a safety filter; a disc centrifuge with a rotation speed of 3000 ~ 12000 r/min; or a high-frequency vibrating screen with 80 ~ 200 mesh and a frequency of 500 ~ 200r/min;
C) heating the pretreated crude sugar cane juice followed by filtering through a ceramic microfiltration membrane to obtain a sugar cane microfiltrate with a sucrose concentration of 12 ~ 14 ° Bx, wherein the microfiltration membrane has a pore size of 300 ~ 500 nm, and the microfiltration is conducted at a temperature of 90 ~ 95 °C with a microfiltration pressure of 0.35 ~ 0.5 MPa;
D) separating and concentrating the sugar cane microfiltrate by a nanofiltration membrane to provide a retentate of a sugar cane juice concentrated syrup having a sucrose concentration of 30 ~ 32 ° Bx and a nanofiltrate having more than 99 % sugar removed, wherein the nanofiltration membrane is a temperature-resistant organic membrane made from ceramic, polyether sulfone or polyamide, having a pore size of 100 ~ 300 Da, and the nanofiltration is conducted at a temperature of 70 ~80 °C with a nanofiltration pressure of 2.0 ~ 3.0 MPa;
E) separating and filtering the nanofiltrate by reverse osmosis using a temperature-resistant reverse osmosis membrane to filter out any remaining sugar and monovalent ion impurities from the nanofiltrate and to provide a reverse osmosis filtrate of a direct drinkable sugar cane potable water, wherein the reverse osmosis is conducted at a temperature of 50 ~ 80 °C with a reverse osmosis pressure of 1.0 ~ 4.0 MPa; and
F) blending the sugar cane potable water with the sugar cane juice concentrated syrup
2016228592 02 Apr 2019 to obtain a stock sugar cane juice beverage.
2. The production process according to claim 1, further comprising blending the sugar cane potable water with the sugar cane juice concentrated syrup in different ratios to obtain a plurality of stock sugar cane juice beverages of different sweetnesses.
3. The production process according to claim 1, further comprising blending the nanofiltrate with the sugar cane juice concentrated syrup to obtain a stock sugar cane juice beverage.
4. The production process according to claim 1, further comprising blending the nanofiltrate with the sugar cane juice concentrated syrup in different ratios, to obtain a plurality of stock sugar cane juice beverage of different sweetnesses.
5. The production process according to any one of claims 1 to 4, wherein, in step E, the reverse osmosis membrane is made from polyether sulfone or polyamide-based materials, the reverse osmosis temperature is 70 ~ 80 °C, and the reverse osmosis pressure is 2.0 ~ 3.0MPa.
6. The production process according to any one of claims 1 to 5, wherein the step F blending further comprises adding at least one additive selected from the group consisting of honey, Kudzu root extract, honeysuckle extract, dendrobium officinale extract, vitamin C and vitamin E.
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CN105076564A (en) * 2015-07-23 2015-11-25 李博 Functional health-care beverage and preparation method thereof
CN105603130B (en) * 2015-10-28 2019-07-19 中国科学院过程工程研究所 The recyclable device and method of residual sugar during a kind of cane sugar manufacture
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