CN100398016C - Sugarcane juice beverage and preparation and storage and deoxidization method - Google Patents
Sugarcane juice beverage and preparation and storage and deoxidization method Download PDFInfo
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- CN100398016C CN100398016C CNB2006100209281A CN200610020928A CN100398016C CN 100398016 C CN100398016 C CN 100398016C CN B2006100209281 A CNB2006100209281 A CN B2006100209281A CN 200610020928 A CN200610020928 A CN 200610020928A CN 100398016 C CN100398016 C CN 100398016C
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Abstract
The present invention discloses a sugar cane juice beverage and a method for preparing, storing and recovering the sugar cane juice beverage, which relates to the technical field of food processing. The sugar cane juice beverage comprises concentrated or frozen sugar cane raw juice added with drinking water (the weight of the raw juice accounts 20 to 40% of the total weight), 0.01 to 0.03% of ascorbic acid and 0.03 to 0.05% potassium sorbate. The preparation method has the processes of sorting, cleaning, juice extraction and charge mixture, concentration, quick freezing, cold storage, dilution preparation, filtration, degassing, homogeneity, sterilization, filling and quick cooling. The present invention has the advantages that the sugar cane juice beverage maintains the taste of natural sugar canes, the sugar cane juice beverage has sweet taste with sour, has temperate sweet taste, maintains nutrition ingredients of the original sugar canes, and has long shelf life; the preparation method has the advantages of simplicity, no need of heating, processing cost saving, energy saving and high processing efficiency, and meets requirements of large scale sugar cane processing; the preservation and recovery method meets the production requirement and the requirement of the whole year market providing.
Description
Affiliated technical field
The present invention relates to a kind of food and drink, belong to food processing field, especially use beverage and preparation, preservation and the method for reducing of the juice preparation of stem shape class plant.
Background technology
At present, the drink variety on the market is a lot, is that raw material is made with vegetables and fruits how, and the beverage made from stem shape class plant such as sugarcane seldom.Disclose in the Chinese patent application 200310100825.2 " sugarcane beverage and preparation method " and a kind ofly made raw material with sugarcane, raw material decoction heating such as adding rock sugar are made, but juice is not stoste, and mouthfeel changes after heating, differ bigger with the original flavor of sugarcane, and procedure is loaded down with trivial details.In addition, be subjected to the cane planting restriction in season, in harvesting sugarcane season, the shelf-life of the sugar cane juice beverage that processes under the conventional environment temperature is limited, and this beverage manufacturing enterprise also just can not be at the whole year production product, and the production time is about three months.
Summary of the invention
In order to overcome existing sugarcane beverage mouthfeel and to process loaded down with trivial details deficiency, the invention provides a kind of preparation method who keeps the original taste of sugarcane, the simple sugar cane juice beverage of procedure, and the fresh sugar cane juice beverage supply the market in order all to have in the whole year, the present invention also provides the preservation and the method for reducing of this beverage.
The technical solution adopted for the present invention to solve the technical problems is:
Sugar cane juice beverage is made up of with drinking water concentrated sugarcane juice stoste or refrigeration sugar-cane juice stoste, and it also comprises antioxidant and antistaling agent, and antioxidant is an ascorbic acid, and content is 0.1 of sugar-cane juice stoste～0.3 ‰; Antistaling agent is a potassium sorbate, and content is 0.3 of sugar-cane juice stoste～0.5 ‰; Effect is to prevent former liquid oxidation and rotten.
The preparation of sugar cane juice beverage, preservation and method of reducing comprise the batching of selecting materials, clean, squeeze the juice, concentrate, quick-frozen, refrigeration, dilution allotment, filtration, the degassing, homogeneous, sterilization, can and cooling procedure fast.
A. select materials-fresh cane of harvesting is removed invalid parts such as leaf and coring, remove and rot
With rotten sugarcane, place the sugarcane of choosing standby in order;
B. clean-sugarcane chosen is put into by order end to end wash the sugarcane machine it is cleaned up, it is standby fitly to put in the container of cleaning airing;
C. squeeze the juice batching-cleaned sugarcane is put into juice extractor squeeze the juice adds antioxidant and antistaling agent in the stoste of squeezing out, addition is 0.1 of stoste～0.3 ‰ and 0.3～0.5 ‰;
D. concentrate--with above-mentioned stoste heating, heating-up temperature≤50 ℃, reaching sugar content to juice from sugar cane concentration is 40～60%;
E. quick-frozen-sugar-cane juice the stoste that concentrates is become the solid shape-32～-28 ℃ of following quick-frozens kept under this environment temperature 10～12 hours;
F. refrigeration-changing above-mentioned solid shape stoste over to-5～0 ℃ storage freezes in the storehouse, and refrigeration is standby under this environment temperature;
G. dilution allotment-with the stoste that the concentrates adding drinking water dilution of above-mentioned refrigeration, concentration is to make the weight that does not concentrate stoste account for 20～40% of gross weight, adds edible regulating acid agent again and allocates, and makes its soluble solid 〉=5%, and total acidity is 0.25～0.90g/l;
H. filtration-juice the precision that above-mentioned dilution is deployed is that 0.65 micron filter filters, and removes suspension and impurity, makes it become juice clearly;
I. the degassing-with vacuum is that the vacuum degassing machine of 0.6～0.8MPar is removed the oxygen in the juice;
J. homogeneous--homogenizing process is to utilize high pressure that sugar-cane juice is homogenized in homogenizer, and homogenization pressure is 20～30MPa;
K. sterilization-place the ultra high temperature short time sterilization machine to sterilize the sugar-cane juice after the above-mentioned degassing processing, sterilising temp is 115～135 ℃, and steam pressure is 0.3～0.5Mpa, and sterilization time is 2～5 seconds;
L. can-adopt automatic filling machine to carry out hot filling or cold filling the sugar-cane juice after the above-mentioned sterilization, the hot filling temperature is 85～90 ℃, is filled in the resistant to elevated temperatures beverage bottle, the cold filling temperature is-5～0 ℃;
M. cooling fast-above-mentioned hot filling is gone into sugar cane juice beverage behind the bottle with the cool water shower below 10 ℃ was cooled to below 10 ℃ in 5～10 minutes, and preserves under this environment temperature, was the finished product sugar cane juice beverage.
The invention has the beneficial effects as follows that sugar cane juice beverage had both kept the taste of natural sugarcane, sweet middle band acid, sweet taste is moderate, has kept the nutrition in original sugarcane again, and the shelf-life is longer; Its preparation method is fairly simple, does not need heating, has saved the processing cost and the energy, and the working (machining) efficiency height, can satisfy the needs of extensive sugarcane processing; Preservation and method of reducing can satisfy the needs of whole year production, are not subjected to the restriction of raw material harvest season, and the product supply the market can be provided the whole year.
The specific embodiment
Sugar-cane juice stoste is pressed by fresh cane and to form, and sugar cane juice beverage is made up of with drinking water concentrated sugarcane juice stoste or refrigeration sugar-cane juice stoste, also comprises ascorbic acid and potassium sorbate, is respectively 0.2 ‰ and 0.4 ‰ of sugar-cane juice stoste.
The preparation of sugar cane juice beverage, preservation and method of reducing comprise the batching of selecting materials, clean, squeeze the juice, concentrate, quick-frozen, refrigeration, dilution allotment, filtration, the degassing, homogeneous, sterilization, can and cooling procedure fast
A. the fresh cane that the locality, inland river produces of selecting materials-select for use is removed invalid parts such as leaf and coring, removes and rots and rotten sugarcane, places the sugarcane of choosing standby in order;
B. clean-sugarcane chosen is cleaned up sugarcane with washing the sugarcane machine by order end to end, fitly put containers for future use into cleaning;
C. squeeze the juice batching-cleaned sugarcane is put into juice extractor squeeze the juice adds ascorbic acid in the sugar-cane juice stoste of squeezing out, be 0.2 ‰ of stoste, adds potassium sorbate again, is 0.4 ‰ of stoste;
D. concentrate--with above-mentioned stoste heating, heating-up temperature is 50 ℃, and reaching sugar content to juice from sugar cane concentration is 50%;
E. quick-frozen-sugar-cane juice the stoste that concentrates is become the solid shape-30 ℃ of following quick-frozens kept 12 hours under this environment temperature;
F. refrigeration-changing above-mentioned solid shape stoste over to-3 ℃ storage freezes in the storehouse, and refrigeration is standby under this environment temperature;
G. dilution allotment-with the stoste that the concentrates adding drinking water dilution of above-mentioned refrigeration, concentration is to make the weight that does not concentrate stoste account for 30% of gross weight, adds the malic acid allotment again, makes its soluble solid 〉=5%, and total acid is 0.5g/l;
H. filtration-juice the precision that above-mentioned dilution is deployed is that 0.65 micron filter filters, and removes suspension and impurity, makes it become juice clearly;
I. the degassing-remove oxygen in the juice with vacuum degassing machine, vacuum is 0.8MPar;
J. homogeneous--homogenizing process is to utilize high pressure that sugar-cane juice is homogenized in homogenizer, and homogenization pressure is 25MPa;
Sterilization, sterilising temp is 130 ℃, and steam pressure is 0.4Mpa, and sterilization time is 5 seconds;
L. can-adopt automatic filling machine to carry out hot filling or cold filling the sugar-cane juice after the above-mentioned sterilization, the hot filling temperature is 90 ℃, is filled in the resistant to elevated temperatures beverage bottle, the cold filling temperature is-5 ℃;
M. cooling fast-above-mentioned hot filling is gone into sugar cane juice beverage behind the bottle with the cool water shower below 10 ℃ was cooled to below 10 ℃ in 10 minutes, and preserves under this environment temperature, was the finished product sugar cane juice beverage.
The specific embodiment of the present invention has been carried out exemplary description above, obviously the invention is not restricted to this, the various remodeling that carry out within the scope of the present invention all do not exceed protection scope of the present invention.
Claims (2)
1. the preparation of a sugar cane juice beverage, preservation and method of reducing is characterized in that comprising following process:
A. select materials-fresh cane of harvesting is removed leaf and coring, remove and rot and rotten sugarcane, place the sugarcane of choosing standby in order;
B. clean-sugarcane chosen is cleaned up sugarcane with washing the sugarcane machine by order end to end, fitly put containers for future use into cleaning;
C. squeeze the juice batching-cleaned sugarcane is put into juice extractor squeeze the juice, adding antioxidant in the sugar-cane juice stoste of squeezing out is 0.1 of stoste～0.3 ‰, antistaling agent is 0.3 of stoste～0.5 ‰;
D. concentrate-with above-mentioned stoste heating, heating-up temperature≤50 ℃, reaching sugar content to juice from sugar cane concentration is 40～60%;
E. quick-frozen-sugar-cane juice the stoste that concentrates is become the solid shape-32～-28 ℃ of following quick-frozens kept under this environment temperature 10～12 hours;
F. refrigeration-changing above-mentioned solid shape stoste over to-5～0 ℃ storage freezes in the storehouse, and refrigeration is standby under this environment temperature;
G. dilution allotment-with the stoste that the concentrates adding drinking water dilution of above-mentioned refrigeration, concentration is to make the weight that does not concentrate stoste account for 20～40% of gross weight, adds edible regulating acid agent again and allocates, and makes its soluble solid 〉=5%, and total acidity is 0.25～0.90g/l;
H. filtration-juice the precision that above-mentioned dilution is deployed is that 0.65 micron filter filters, and removes suspension and impurity, makes it become juice clearly;
I. the degassing-with vacuum is that the vacuum degassing machine of 0.6～0.8MPar is removed the oxygen in the juice;
J. homogeneous-homogenizing process is to utilize high pressure that sugar-cane juice is homogenized in homogenizer, and homogenization pressure is 20～30MPa;
K. sterilization-place the ultra high temperature short time sterilization machine to sterilize the sugar-cane juice after the above-mentioned degassing processing, sterilising temp is 115～135 ℃, and steam pressure is 0.3～0.5Mpa, and sterilization time is 2～5 seconds;
L. can-adopt automatic filling machine to carry out hot filling or cold filling the sugar-cane juice after the above-mentioned sterilization, the hot filling temperature is 85～90 ℃, is filled in the resistant to elevated temperatures beverage bottle, the cold filling temperature is-5～0 ℃;
M. cooling fast-above-mentioned hot filling is gone into sugar cane juice beverage behind the bottle with the cooling below 10 ℃
The water spray was cooled to below 10 ℃ in 5～10 minutes, and preserves under this environment temperature, was the finished product sugar cane juice beverage.
2. the preparation of sugar cane juice beverage according to claim 1, preservation and method of reducing is characterized in that, the edible acidity agent that adds in the described dilution allocation process is citric acid or malic acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100209281A CN100398016C (en) | 2006-04-28 | 2006-04-28 | Sugarcane juice beverage and preparation and storage and deoxidization method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100209281A CN100398016C (en) | 2006-04-28 | 2006-04-28 | Sugarcane juice beverage and preparation and storage and deoxidization method |
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| Publication Number | Publication Date |
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| CN1836580A CN1836580A (en) | 2006-09-27 |
| CN100398016C true CN100398016C (en) | 2008-07-02 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2006100209281A Expired - Fee Related CN100398016C (en) | 2006-04-28 | 2006-04-28 | Sugarcane juice beverage and preparation and storage and deoxidization method |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519097A (en) * | 2013-10-22 | 2014-01-22 | 龚天华 | Production method of cold chain fresh food sugarcane |
| CN107874038A (en) * | 2017-08-25 | 2018-04-06 | 贵港市梁记甘蔗种植专业合作社 | A kind of preparation method of sugar-cane juice |
| CN108936108A (en) * | 2018-06-29 | 2018-12-07 | 广西浙缘农业科技有限公司 | The production method of vitamin C loss in a kind of reduction sugar-cane juice |
| CN115191526A (en) * | 2022-07-28 | 2022-10-18 | 江南大学 | Easy-to-pull can sugarcane juice beverage and production process thereof |
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