CN104489827A - Processing technology of sugarcane concentrated juice - Google Patents
Processing technology of sugarcane concentrated juice Download PDFInfo
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- CN104489827A CN104489827A CN201410767460.7A CN201410767460A CN104489827A CN 104489827 A CN104489827 A CN 104489827A CN 201410767460 A CN201410767460 A CN 201410767460A CN 104489827 A CN104489827 A CN 104489827A
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- sugarcane
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a processing technology of sugarcane concentrated juice. The sugarcane concentrated juice is processed by taking sugarcanes as raw materials and performing six steps, namely juicing, coarse filtration, pre-sterilization, enzyme inactivation, ultrafiltration by a ceramic membrane, vacuum concentration and high-temperature instant sterilization. The sugarcane concentrated juice prepared by the processing technology provided by the invention has clear and transparent color and luster, rich aroma, and sweet and delicious taste, and can keep the original flavor and nutritional components of the sugarcanes; and furthermore, the precipitation of a precipitate and the production of turbidity are avoided in the storage period. By adopting the processing technology provided by the invention, the technical problems of relatively high loss of flavor substances and the nutritional components in the production process of the sugarcane concentrated juice, browning in the processing and storage processes, deterioration of the sugarcane juice in the enzymolysis process, easiness in formation of membrane scales to cause blockage of membrane pores when the organic membrane is used for ultrafiltration and clarification and the like are solved.
Description
Technical field
The present invention relates to fruit and vegetable juice processing technical field, specifically a kind of processing technology of sugarcane inspissated juice.
Technical background
Sugarcane is the distinctive a kind of fruit in subtropical zone, and its juice enriches, and sugar content is high, and sense of taste is fresh and sweet, is widely loved by the people.And sugarcane have in addition clearing heat and detoxicating, promote the production of body fluid to quench thirst and stomach preventing or arresting vomiting, the effect such as nourshing Yin and drynsessmoistening prescription, be the quality raw materials of preparation of drinks.At present, two kinds are mainly contained by the method that beverage made by sugar-cane juice: one directly squeezes sugar-cane juice to be mixed with beverage; Another kind first sugarcane is processed into sugarcane inspissated juice, is then mixed with beverage with sugarcane inspissated juice.By the restriction of resource and raw material, beverage manufacturers can not directly be squeezed sugar-cane juice and is mixed with beverage, and current most enterprise uses sugarcane inspissated juice for raw material is to produce sugar cane juice beverage.
Whether whether the quality of sugarcane inspissated juice quality depend primarily on the physical and chemical index such as maintenance, color and luster, solid content of original flavor substance and nutritional labeling in its clarity, sugarcane and have sediment generation and physical property thereof to change in storage period.And at present in disclosed report, the quality of sugarcane inspissated juice all fails to meet the requirement of high-end customer and the needs of production, the problem of the mainly production method of tracing it to its cause.The method of current production sugarcane inspissated juice mainly contains two kinds: first lime-phosphoric acid sedimentation, in sugar-cane juice, add phosphoric acid and milk of lime, make its react generate calcium phosphate absorption sugarcane juice in impurity, and Precipitation thereupon, after plate and frame filter press filters, obtain the good sugar-cane juice of clarity, then can obtain sugarcane inspissated juice successively after Vacuum Concentration and sterilizing; It two is organic film ultra filtering clarifying methods, be by the sugar-cane juice obtained after cane milling successively through pre-sterilized and the enzyme that goes out, centrifugal go the operation such as particulate, enzymolysis after, sugar-cane juice is sent into organic film ultrafiltration system to carry out ultra filtering clarifying and obtain sugarcane subsider juice, finally the sugar-cane juice of clarification is obtained sugarcane inspissated juice after Vacuum Concentration and high-temperature short-time sterilization.Although the former can obtain the sugar-cane juice of higher clarity, but add milk of lime and phosphoric acid in preparation process, inherently respond incomplete problem, cause having in product the residual of phosphate radical or milk of lime, there is food security hidden danger, and the sugarcane inspissated juice color and luster produced in this way deeply and partially red, have astringent taste, this method can not ensure continuous seepage in addition, and production efficiency is low; And the latter's production process is very numerous and diverse, especially enzymolysis process needs enzymolysis 60 ~ 90min under the condition of 40 ~ 55 DEG C, cause sugar-cane juice rotten very serious, and film fouling resistance during organic film ultra filtering clarifying sugar-cane juice is larger, organic film ultra-filtration process fenestra is easily blocked, the decay of film permeation flux is fast, and the cleaning frequency is short, thus have impact on local flavor and the production efficiency of sugarcane inspissated juice to a certain extent.Therefore, provide a kind of better quality, production efficiency is higher, and the processing technology of the sugarcane inspissated juice that cost is lower is necessary.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, a kind of processing technology of sugarcane inspissated juice is provided, solves sugarcane inspissated juice production process flavor substances and nutrient component damages is more, brown stain in processing and storage process, enzymolysis process sugar-cane juice are rotten and organic film ultra filtering clarifying easily forms film dirt and causes the technical problems such as Pore Blocking.
To achieve these goals, present invention employs following technical scheme,
A processing technology for sugarcane inspissated juice, comprises following concrete steps:
(1) tear, squeeze the juice: the sugarcane selecting fresh mature, reject the raw material of rot worm, and sugarcane epidermis is cleaned up; Then send into shredding machine, then send into squeezer, obtain natural sugarcane juice;
(2) coarse filtration: the beater being first 0.4 ~ 1.5mm through sieve diameter by natural sugarcane juice carries out making beating and filters, then carries out secondary filter through 200 ~ 400 object screen clothes, obtains coarse filtration sugar-cane juice;
(3) the pre-sterilized and enzyme that goes out: coarse filtration sugar-cane juice is heated to 90 ~ 100 DEG C, keeps 3 ~ 5min, obtains heating sugar-cane juice;
(4) ceramic membrane ultrafitration: with aperture be 50 ~ 100nm ceramic super-filtering film to heating sugar-cane juice carry out ultra filtering clarifying, process conditions are as follows: transmembrane pressure is 0.10 ~ 0.25MPa, filtration temperature is 50 ~ 70 DEG C, crossflow velocity is 4.5m/s ~ 6m/s, obtains the sugarcane subsider juice that turbidity is less than 1.00NTU;
(5) Vacuum Concentration: carry out cryogenic vacuum concentration to sugarcane subsider juice, process conditions are as follows: temperature is 60 ~ 80 DEG C, and vacuum is 0.04 ~ 0.08MPa, obtains 72 ~ 73
0the sugarcane inspissated juice of Bx.
Preferably, also comprise the steps:
(6) high-temperature short-time sterilization: sugarcane inspissated juice is heated to 110 ~ 115 DEG C, keep 5 ~ 20s, be then cooled to room temperature rapidly, sterile filling gets final product finished product.
Preferably, the secondary filter described in step (2) carries out in horizontal centrifuge.
Preferably, the cryogenic vacuum concentration described in step (3) is carried out in board-like triple effect vacuum vaporation system.
Compared with prior art, the beneficial effect that possesses of the present invention:
The present invention does not add any chemical reagent and food additives in sugarcane inspissated juice process, ensure that the green safety of food.In addition, ceramic membrane ultrafitration clarification is have employed in sugar cane juice clarification process, the membrane resistance caused due to fouling on ceramic membrane is far smaller than organic film, therefore to cross the membrane flux of rate clarified sugar cane juice more much bigger than organic film for ceramic membrane, and the pottery membrane flux rate of decay is slow, higher membrane flux can be maintained filter, thus extend the Membrane cleaning cycle and reduce cleaning frequency membrane.
Adopt the present invention of above-mentioned measure, without the need to enzymolysis, the loaded down with trivial details operation such as centrifugal in the processing of traditional fruits and vegetables inspissated juice, the technological process of production is short, device structure is simple, one-time investment cost is low, sugarcane only needs about 30min from entering factory to producing sugarcane inspissated juice, production time is short, traditional sugarcane inspissated juice production technology time can be avoided longer and cause the loss of sugar-cane juice Middle nutrition composition and flavor substance.
Sugarcane inspissated juice color and luster obtained by the present invention limpid transparent, that aromatic flavour, taste are fresh and sweet is good to eat, and maintains the original local flavor of sugarcane and nutritional labeling preferably, and there is no Precipitation in storage period and muddyly to produce.
Accompanying drawing explanation
Fig. 1 is the processing process figure of a kind of sugarcane inspissated juice of the present invention
Detailed description of the invention
Embodiment 1
A processing technology for sugarcane inspissated juice, its operating procedure is:
(1) tear, squeeze the juice: the sugarcane selecting fresh mature, reject the raw material of rot worm, and sugarcane epidermis is cleaned up; Then send into shredding machine, then send into squeezer, obtain natural sugarcane juice;
(2) coarse filtration: be first that the making beating of 0.5mm beater is filtered through sieve diameter by natural sugarcane juice, then be that 200 object horizontal centrifuges filter further through screen cloth, the large granular impurity such as sugarcane chaff, sugarcane bits in removing sugarcane juice, obtains coarse filtration sugar-cane juice;
(3) the pre-sterilized and enzyme that goes out: coarse filtration sugar-cane juice is heated to 100 DEG C, keeps 3min, carries out the pre-sterilized and enzyme that goes out, and obtains heating sugar-cane juice;
(4) ceramic membrane ultrafitration: heating sugar-cane juice is delivered to ceramic membrane ultrafitration work tank, be that the ceramic super-filtering film of 50nm carries out ultra filtering clarifying with aperture, transmembrane pressure is 0.20MPa, and filtration temperature is 60 DEG C, crossflow velocity is 6m/s, obtains the sugarcane subsider juice that turbidity is less than 1.00NTU;
(5) Vacuum Concentration: sugarcane subsider juice is sent into board-like triple effect vacuum vaporation system and carry out cryogenic vacuum and concentrate, the evaporating temperature of one effect is 80 DEG C, vacuum is 0.04MPa, the evaporating temperature of two effects is 65 DEG C, vacuum is 0.06MPa, the evaporating temperature of triple effect is 55 DEG C, and vacuum is 0.08MPa, obtains 73
0the sugarcane inspissated juice of Bx;
(6) high-temperature short-time sterilization: sugarcane inspissated juice is heated to 115 DEG C, keep 10s, carry out high-temperature short-time sterilization, be then cooled to room temperature rapidly, sterile filling gets final product finished product.
Technic index in embodiment 1 production process is as shown in the table:
(note: light transmittance, colour are measured wavelength and be respectively 625nm, 560nm, and light transmittance and turbidity are with 11.5
0bx counts)
Embodiment 2
A processing technology for sugarcane inspissated juice, its operating procedure is:
(1) tear, squeeze the juice: the sugarcane selecting fresh mature, reject the raw material of rot worm, and sugarcane epidermis is cleaned up, squeezer pressure extracting juice is sent into after sugarcane being torn the finely divided materials such as solution becomes thread, sheet, strip with shredding machine, in order to improve crushing juice rate, the bagasse obtained after can squeezing the juice toward first time sprays a small amount of water, squeezes the juice again, obtain natural sugarcane juice;
(2) coarse filtration: be first that the making beating of 1.0mm beater is filtered through sieve diameter by natural sugarcane juice, then be that 400 object horizontal centrifuges filter further through screen cloth, the large granular impurity such as sugarcane chaff, sugarcane bits in removing sugarcane juice, obtains coarse filtration sugar-cane juice;
(3) the pre-sterilized and enzyme that goes out: coarse filtration sugar-cane juice is heated to 100 DEG C, keeps 2min, carries out the pre-sterilized and enzyme that goes out, and obtains heating sugar-cane juice;
(4) ceramic membrane ultrafitration: heating sugar-cane juice is delivered to ceramic membrane ultrafitration work tank, be that the ceramic super-filtering film of 100nm carries out ultra filtering clarifying with aperture, transmembrane pressure is 0.1MPa, and filtration temperature is 65 DEG C, crossflow velocity is 5m/s, obtains the sugarcane subsider juice that turbidity is less than 1.00NTU;
(5) Vacuum Concentration: sugarcane subsider juice is sent into board-like triple effect vacuum vaporation system and carry out cryogenic vacuum and concentrate, the evaporating temperature of one effect is 80 DEG C, vacuum is 0.04MPa, the evaporating temperature of two effects is 65 DEG C, vacuum is 0.06MPa, the evaporating temperature of triple effect is 55 DEG C, and vacuum is 0.08MPa, obtains 72
0the sugarcane inspissated juice of Bx;
(6) high-temperature short-time sterilization: sugarcane inspissated juice is heated to 110 DEG C, keep 20s, carry out high-temperature short-time sterilization, be then cooled to room temperature rapidly, sterile filling gets final product finished product.
Technic index in embodiment 2 production process is as shown in the table:
(note: light transmittance, colour are measured wavelength and be respectively 625nm, 560nm, and light transmittance and turbidity are with 11.5
0bx counts)
Claims (4)
1. a processing technology for sugarcane inspissated juice, is characterized in that, comprises following concrete steps:
(1) tear, squeeze the juice: the sugarcane selecting fresh mature, reject the raw material of rot worm, and sugarcane epidermis is cleaned up; Then send into shredding machine, then send into squeezer, obtain natural sugarcane juice;
(2) coarse filtration: the beater being first 0.4 ~ 1.5mm through sieve diameter by natural sugarcane juice carries out making beating and filters, then carries out secondary filter through 200 ~ 400 object screen clothes, obtains coarse filtration sugar-cane juice;
(3) the pre-sterilized and enzyme that goes out: coarse filtration sugar-cane juice is heated to 90 ~ 100 DEG C, keeps 3 ~ 5min, obtains heating sugar-cane juice;
(4) ceramic membrane ultrafitration: with aperture be 50 ~ 100nm ceramic super-filtering film to heating sugar-cane juice carry out ultra filtering clarifying, process conditions are as follows: transmembrane pressure is 0.10 ~ 0.25MPa, filtration temperature is 50 ~ 70 DEG C, crossflow velocity is 4.5m/s ~ 6m/s, obtains the sugarcane subsider juice that turbidity is less than 1.00NTU;
(5) Vacuum Concentration: carry out cryogenic vacuum concentration to sugarcane subsider juice, process conditions are as follows: temperature is 60 ~ 80 DEG C, and vacuum is 0.04 ~ 0.08MPa, obtains the sugarcane inspissated juice of 72 ~ 73 ° of Bx.
2. the processing technology of sugarcane inspissated juice according to claim 1, is characterized in that, also comprise the steps:
(6) high-temperature short-time sterilization: sugarcane inspissated juice is heated to 110 ~ 115 DEG C, keep 5 ~ 20s, be then cooled to room temperature rapidly, sterile filling gets final product finished product.
3. the processing technology of sugarcane inspissated juice according to claim 1 and 2, is characterized in that, the secondary filter described in step (2) carries out in horizontal centrifuge.
4. the processing technology of sugarcane inspissated juice according to claim 1 and 2, is characterized in that, the cryogenic vacuum concentration described in step (3) is carried out in board-like triple effect vacuum vaporation system.
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| CN201410767460.7A CN104489827A (en) | 2014-12-11 | 2014-12-11 | Processing technology of sugarcane concentrated juice |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738755A (en) * | 2015-04-27 | 2015-07-01 | 广西大学 | Method for parallel production of sugarcane concentrated juice and sugarcane drinking water by multi-stage films |
| CN104839827A (en) * | 2015-04-27 | 2015-08-19 | 广西大学 | Multistage-membrane apparatus for parallel production of concentrated sugarcane juice and sugarcane drinking water |
| CN104983006A (en) * | 2015-06-19 | 2015-10-21 | 广西大学 | Technique for processing concentrated fruit and vegetable juice by means of super absorbent resin |
| CN105029595A (en) * | 2015-06-19 | 2015-11-11 | 广西大学 | Processing technology for spray evaporation type fruit and vegetable juice concentrate |
| CN107212233A (en) * | 2017-07-14 | 2017-09-29 | 广西轻工业科学技术研究院 | The method for preparing sugar cane juice beverage and sugarcane syrup using sugar refinery crushing sugar cane juice |
| CN107736462A (en) * | 2017-11-08 | 2018-02-27 | 广西壮族自治区农业科学院甘蔗研究所 | A kind of preparation method of sugarcane chrysanthemum tea |
| CN108251563A (en) * | 2018-03-07 | 2018-07-06 | 广西大学 | A kind of method and device of embrane method production granulated sugar and refined sugar |
| CN109527307A (en) * | 2019-01-11 | 2019-03-29 | 福建农林大学 | A kind of processing method of natural sugarcane juice |
| CN110799655A (en) * | 2017-05-01 | 2020-02-14 | 生物质能技术有限公司 | System and method for processing sugar cane |
| WO2021104105A1 (en) * | 2019-11-26 | 2021-06-03 | 广西叶茂机电自动化有限责任公司 | System and process for pretreating sugarcane juice before membrane filtration |
| CN113068742A (en) * | 2021-03-18 | 2021-07-06 | 广西大学 | Sugarcane yoghourt and preparation method thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738755A (en) * | 2015-04-27 | 2015-07-01 | 广西大学 | Method for parallel production of sugarcane concentrated juice and sugarcane drinking water by multi-stage films |
| CN104839827A (en) * | 2015-04-27 | 2015-08-19 | 广西大学 | Multistage-membrane apparatus for parallel production of concentrated sugarcane juice and sugarcane drinking water |
| CN104983006A (en) * | 2015-06-19 | 2015-10-21 | 广西大学 | Technique for processing concentrated fruit and vegetable juice by means of super absorbent resin |
| CN105029595A (en) * | 2015-06-19 | 2015-11-11 | 广西大学 | Processing technology for spray evaporation type fruit and vegetable juice concentrate |
| CN110799655A (en) * | 2017-05-01 | 2020-02-14 | 生物质能技术有限公司 | System and method for processing sugar cane |
| CN107212233A (en) * | 2017-07-14 | 2017-09-29 | 广西轻工业科学技术研究院 | The method for preparing sugar cane juice beverage and sugarcane syrup using sugar refinery crushing sugar cane juice |
| CN107212233B (en) * | 2017-07-14 | 2021-03-02 | 广西轻工业科学技术研究院有限公司 | Method for preparing sugarcane juice beverage and sugarcane syrup by using sugarcane juice squeezed by sugar refinery |
| CN107736462A (en) * | 2017-11-08 | 2018-02-27 | 广西壮族自治区农业科学院甘蔗研究所 | A kind of preparation method of sugarcane chrysanthemum tea |
| CN108251563A (en) * | 2018-03-07 | 2018-07-06 | 广西大学 | A kind of method and device of embrane method production granulated sugar and refined sugar |
| CN109527307A (en) * | 2019-01-11 | 2019-03-29 | 福建农林大学 | A kind of processing method of natural sugarcane juice |
| WO2021104105A1 (en) * | 2019-11-26 | 2021-06-03 | 广西叶茂机电自动化有限责任公司 | System and process for pretreating sugarcane juice before membrane filtration |
| CN113068742A (en) * | 2021-03-18 | 2021-07-06 | 广西大学 | Sugarcane yoghourt and preparation method thereof |
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Application publication date: 20150408 |