CN116784441A - Method for improving flavor of sugarcane juice - Google Patents
Method for improving flavor of sugarcane juice Download PDFInfo
- Publication number
- CN116784441A CN116784441A CN202310730039.8A CN202310730039A CN116784441A CN 116784441 A CN116784441 A CN 116784441A CN 202310730039 A CN202310730039 A CN 202310730039A CN 116784441 A CN116784441 A CN 116784441A
- Authority
- CN
- China
- Prior art keywords
- sugarcane
- juice
- flavor
- sugarcane juice
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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Classifications
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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
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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
- A23L2/52—Adding ingredients
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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
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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Abstract
The invention discloses a method for improving the flavor of sugarcane juice, and belongs to the technical field of food processing. The method for improving the flavor of the sugarcane juice comprises the following steps: selecting fresh sugarcane, cleaning with purified water, and peeling; feeding fresh sugarcane with the peel removed into a juicer, and juicing; filtering the obtained juice with a screen to obtain freshly squeezed juice of sugarcane; then adding ascorbic acid, stirring uniformly, filling into a sterilized packaging bottle, and placing into a sterilizing pot for high-pressure sterilization treatment at 115-121 ℃ for 10-40 min; cooling to room temperature, centrifuging, collecting supernatant, and packaging to obtain freshly squeezed juice of sugarcane; the method is simple, the flavor of the sugarcane juice can be changed, and compared with pasteurization, the sugarcane juice prepared by the method has special flavor and pleasant taste, and is suitable for various people to drink.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a method for improving the flavor of sugarcane juice.
Background
Sugarcane belongs to the Gramineae, has high economic and medicinal values, and can be used for producing sugarcane juice, sugar, paper, alcohol, xylitol, chemicals, feeds and other products. The sugarcane juice is a product obtained by squeezing sugarcane, and is rich in natural sugar, minerals, vitamins, amino acids, organic acids, starch, gum, etc. The sugarcane juice is helpful for relieving dysuria, and has certain therapeutic effects on jaundice, internal hemorrhage, cardiovascular diseases, etc.
Despite the remarkable potential of sugarcane juice in the beverage industry, commercialization of sugarcane juice is still hampered because sugarcane juice deteriorates shortly after juicing. Fresh sugarcane juice cannot be stored normally for more than 6 hours, so its shelf life is very short. The quality guarantee period is mainly prolonged by blanching, spray drying, enzyme deactivation, radiation sterilization and freezing low-temperature storage in the market at present; if pasteurization heat is commonly used for preserving fruit juice, the microorganisms can be inactivated to prolong the shelf life or the enzymes can be inactivated to prevent nutrition loss and prolong the shelf life of the fruit juice; however, the heat treatment sterilization method has a certain influence on the flavor of the juice.
Therefore, it is important to select an appropriate heat treatment method to preserve the sugarcane juice.
Disclosure of Invention
Fresh sugarcane juice in the prior art cannot be stored normally for more than 6 hours, has a short shelf life, and can be used for prolonging the shelf life through technical means such as blanching, spray drying, enzyme deactivation, radiation sterilization, freezing and low-temperature storage, and the like, but the flavor of the sugarcane juice is general.
In order to overcome the problems, the invention provides a method for improving the flavor of sugarcane juice, and the sugarcane beverage prepared by the method has special barbecue flavor, nut flavor and smoke flavor, is fragrant and tasty, and has the effects of clearing heat, detoxicating and promoting bile flow.
A first object of the present invention is to provide a method for enhancing the flavor of sugarcane juice, said method comprising the steps of:
(1) Selecting fresh sugarcane, cleaning with purified water, and peeling; feeding fresh sugarcane with the peel removed into a juicer, and juicing;
(2) Filtering the juice obtained in the step (1) by a screen to obtain freshly squeezed sugarcane juice;
(3) Adding ascorbic acid into the freshly squeezed juice of the sugarcane in the step (2), uniformly stirring, filling into a sterilized packaging bottle, and placing into a sterilizing pot for high-pressure sterilization treatment at the temperature of 115-121 ℃ for 10-40 min; cooling to room temperature, centrifuging, collecting supernatant, and packaging to obtain freshly squeezed juice of sugarcane;
the substances included in the flavor were 2-acetylfuran, guaiacol, phenol, trans-2-heptenal and furfural, methyl heptanoate, ethyl acetate, ethyl myristate, ethyl palmitate, ethyl hexanoate, hexyl acetate, acetic acid, lauric acid, 4-cymene, 2-methoxy-4-vinylbenzene, 4-isopropyltoluene, styrene, 4-hydroxy-3-methoxystyrene, 1-methylnaphthalene, 2-acetylthiazole, dimethyl sulfoxide and damascene.
In one embodiment, the flavor refers to the flavor of the sugarcane juice after high temperature and high pressure treatment, which is less than the herbal aroma of the sugarcane itself, and is rich in barbecue, nut and smoke flavors.
In one embodiment, the substances included in the flavor are guaiacol, phenol, methyl heptanoate, ethyl myristate, ethyl palmitate, hexyl acetate, 4-cymene, 2-methoxy-4-vinylbenzene, 4-isopropyltoluene, 4-hydroxy-3-methoxystyrene, 1-methylnaphthalene, 2-acetylthiazole.
In one embodiment, the mesh size of the screen of step (2) is 100 to 150 mesh.
In one embodiment, the mass ratio of the ascorbic acid to the sugarcane in the step (3) is (2-5) x 10 -5 ：1。
In one embodiment, the centrifugal parameter in the step (3) is that the rotation speed is 6000-8000 g, the time is 10-15min, and the temperature is 2-4 ℃.
A second object of the present invention is the use of the method described above in the preparation of sugarcane juice.
A third object of the present invention is to provide a method for preparing a sugar cane juice rich in barbecue, nut and smoke flavors, said method comprising the steps of:
(1) Selecting fresh sugarcane, cleaning with purified water, and peeling; feeding fresh sugarcane with the peel removed into a juicer, and juicing;
(2) Filtering the juice obtained in the step (1) by a screen to obtain freshly squeezed sugarcane juice;
(3) Adding ascorbic acid into the freshly squeezed juice of the sugarcane in the step (2), uniformly stirring, filling into a sterilized packaging bottle, and placing into a sterilizing pot for high-pressure sterilization treatment at the temperature of 115-121 ℃ for 10-40 min; cooling to room temperature, centrifuging, collecting supernatant, and packaging to obtain fresh juice.
The fourth object of the invention is to provide a sugarcane juice prepared by the application method or the preparation method.
A fifth object of the present invention is to provide a method for increasing the glucose and fructose content of a sugarcane juice, said method comprising the steps of:
(1) Selecting fresh sugarcane, cleaning with purified water, and peeling; feeding fresh sugarcane with the peel removed into a juicer, and juicing;
(2) Filtering the juice obtained in the step (1) by a screen to obtain freshly squeezed sugarcane juice;
(3) Adding ascorbic acid into the freshly squeezed juice of the sugarcane in the step (2), uniformly stirring, filling into a sterilized packaging bottle, and placing into a sterilizing pot for high-pressure sterilization treatment at the temperature of 115-121 ℃ for 10-40 min; cooling to room temperature, centrifuging, collecting supernatant, and packaging to obtain fresh juice.
The invention has the beneficial effects that:
1. the preparation method is simple, not only effectively maintains the nutritional ingredients (such as organic acid and phenolic acid) of the raw materials and improves the content of glucose and fructose in the sugarcane juice, but also endows the sugarcane juice with special flavor, and is a safe and healthy green drink;
2. the sugarcane beverage has special barbecue flavor, nut flavor and smoke flavor, and meanwhile, the flavor of a part of sugarcane juice is reserved, so that the flavor has a certain layering sense and has a certain attractive force to people;
3. the method can retain the natural flavor and nutrient components of the sugarcane juice, can effectively prolong the shelf life of the juice, is convenient to transport, store and sell, and has wide market prospect.
Drawings
FIG. 1 is a physical view of sugarcane juice prepared in example 3 and comparative examples 1 and 2 according to the present invention; wherein RAW group is untreated sugarcane juice of comparative example 1, PTG group is pasteurized sugarcane juice of comparative example 2, and HTHP group is sugarcane juice treated in example 3;
FIG. 2 is a graph showing pH data of sugarcane juice prepared in example 3 and comparative examples 1 and 2 according to the present invention;
FIG. 3 is a PCA diagram of sugarcane juice processed according to various aspects of the present invention; wherein, the R group is untreated sugarcane juice, the P group is pasteurized sugarcane juice, the H-10 is sugarcane juice treated at high temperature and high pressure for 10min, the H-20 is sugarcane juice treated at high temperature and high pressure for 20min, the H-30 is sugarcane juice treated at high temperature and high pressure for 30min, and the H-40 is sugarcane juice treated at high temperature and high pressure for 40min;
FIG. 4 is a cluster heat map of sugarcane juice with different treatment modes according to the invention; wherein, the R group is untreated sugarcane juice, the P group is pasteurized sugarcane juice, the H-10 is sugarcane juice treated at high temperature and high pressure for 10min, the H-20 is sugarcane juice treated at high temperature and high pressure for 20min, the H-30 is sugarcane juice treated at high temperature and high pressure for 30min, and the H-40 is sugarcane juice treated at high temperature and high pressure for 40 min.
Detailed Description
The invention is further illustrated below in connection with specific embodiments, it being understood that these embodiments are provided only for illustrating the invention and are not intended to limit the scope of the invention. Furthermore, it should be understood that various changes and modifications can be made by one skilled in the art after reading the description herein, and such equivalents are intended to fall within the scope of the present invention.
The invention relates to a detection method which comprises the following steps:
1. and (3) detecting chromaticity: the color of the sample is tested by a high-precision spectrophotometer. Using a white plate and ultra-pure water to zero, approximately 10mL of juice was poured into a special dish in the instrument for reading. The calculation formula of ΔΣ is as follows:
wherein L is * For the brightness of sugarcane juice, a * Is the red/green degree of the sugarcane juice, b * Is yellow/blue degree of sugarcane juice, L * 0 Brightness of untreated sugarcane juice, a * 0 Is the red/green degree of the sugarcane juice, b * 0 Is the yellowness/bluiness of sugarcane juice.
2. Detection of saccharides, organic acids and phenolic acids
1) The type and content of sugar in the sugarcane juice are determined by adopting a high performance liquid chromatography: HPLC studies were performed using a Waters 1525EF high performance liquid chromatography system (Waters Technologies, USA) using a differential photodetector. In the opposite phase NH 2 Sugar separation was performed on an analytical column (250X 4.6mm,5 μm) at a temperature of 40℃and a flow rate of 1.0 mL/min. The mobile phase is a mixture of ultrapure water and acetonitrile in a volume ratio of 25:75.
2) Quantification of organic acid compounds: a Waters 1525EF high Performance liquid chromatography system (Waters Technologies, USA) was used. Chromatographic separation was performed on a Sepax C18 column (250 mm. Times.4.6 mm ID,5 μm). The sample injection amount is 20 mu L, the detection wavelength is 210nm, and the flow rate is 0.7mL/min. The column temperature was maintained at 40 ℃. The mobile phase was a mixture of 0.1% (v/v) phosphoric acid solution (solution A) and acetic acid methanol solution (solution B). Linear gradients were used: 0-10min,97.5% phase A; 10-15min,100% phase A; 15-20min,97.5% phase A. All samples were filtered through a 0.45 μm filter prior to high performance liquid chromatography.
3) The equipment for identifying phenolic acid substances by HPLC is the same as the equipment for identifying organic acid: the specific detection conditions are as follows: the sample injection amount is 10 mu L, the detection wavelength is 280nm, and the flow rate is 1mL/min. The column temperature was maintained at 40 ℃. Mobile phase a consisted of methanol, methanol and water (10:2:88, v/v) and mobile phase B consisted of acetic acid, methanol and water (2:90:8, v/v). The linear gradient was used as follows: 0-45min,0-50% of phase A; 45-70min,50-100% phase A. All samples were filtered through a 0.45 μm filter prior to high performance liquid chromatography.
4) Detection of the content and the type of the flavor substances: the aroma components of the juice were analyzed by HS-SPME-GC-MS.
a. Headspace solid phase microextraction (HS-SPME), 5mL of different types of juice samples were added to the headspace vial and immediately sealed with a cap containing a polytetrafluoroethylene-coated rubber septum. The sample was extracted with aged SPME fiber (DVB/CAR/PDMS, 50/30 μm), the fiber head was pushed out 2cm above the sample solution, adsorbed at 40℃for 30min, then the adsorbed extraction head was rapidly removed, inserted into the GC inlet, desorbed at 250℃for 3min, and the instrument was started to collect data.
b. Gas chromatography-mass spectrometry (GC-MS), agilent 7890B gas chromatography conditions: DB-5MS chromatographic column (30 m x 0.25mm x 0.25 μm). Programming the temperature to be 40 ℃ at the initial temperature, and keeping for 2min; raising the temperature to 250 ℃ at 10 ℃ per minute and keeping the temperature for 6 minutes. Transmission line temperature: 280 ℃; ion source temperature: 210 ℃; mass scan range: 33-400 amu; carrier gas He (99.999%), constant flow mode, flow rate: 1.0mL/min; and the sample injection is not split.
Example 1
A method of improving the quality of a sugar cane beverage, the method comprising the steps of:
step one: selecting fresh 5Kg of Chong left sugarcane in Guangxi province, cleaning with purified water, and peeling;
step two: putting the peeled Guangxi Chong left sugarcanes into a sugarcane juicer, juicing once, and filtering with a 100-mesh screen;
step three: adding 0.2g of ascorbic acid to the filtered sugarcane juice;
step four: putting the sugarcane juice into a sterilized glass bottle, sterilizing in a sterilizing pot at 121 ℃ for 10min, and rapidly cooling to room temperature;
step five: the sugarcane juice was centrifuged and the parameters were set as: the rotational speed is 6000g, the time is 10min, the temperature is 4 ℃, the supernatant is taken after centrifugation, and the packaging is carried out.
Example 2
A method of improving the quality of a sugar cane beverage, the method comprising the steps of:
step one: selecting fresh 5Kg of Chong left sugarcane in Guangxi province, cleaning with purified water, and peeling;
step two: putting the peeled Guangxi Chong left sugarcanes into a sugarcane juicer, juicing once, and filtering with a 100-mesh screen;
step three: adding 0.2g of ascorbic acid to the filtered sugarcane juice;
step four: putting the sugarcane juice into a sterilized glass bottle, sterilizing in a sterilizing pot at 121 ℃ for 20min, and rapidly cooling to room temperature;
step five: the sugarcane juice was centrifuged and the parameters were set as: the rotational speed is 6000g, the time is 10min, the temperature is 4 ℃, the supernatant is taken after centrifugation, and the packaging is carried out.
Example 3
A method of improving the quality of a sugar cane beverage, the method comprising the steps of:
step one: selecting fresh 5Kg of Chong left sugarcane in Guangxi province, cleaning with purified water, and peeling;
step two: putting the peeled Guangxi Chong left sugarcanes into a sugarcane juicer, juicing once, and filtering with a 100-mesh screen;
step three: adding 0.2g of ascorbic acid to the filtered sugarcane juice;
step four: putting the sugarcane juice into a sterilized glass bottle, sterilizing in a sterilizing pot at 121 ℃ for 30min, and rapidly cooling to room temperature;
step five: the sugarcane juice was centrifuged and the parameters were set as: the rotational speed is 6000g, the time is 10min, the temperature is 4 ℃, the supernatant is taken after centrifugation, and the packaging is carried out.
Example 4
A method of improving the quality of a sugar cane beverage, the method comprising the steps of:
step one: selecting fresh 5Kg of Chong left sugarcane in Guangxi province, cleaning with purified water, and peeling;
step two: putting the peeled Guangxi Chong left sugarcanes into a sugarcane juicer, juicing once, and filtering with a 100-mesh screen;
step three: adding 0.2g of ascorbic acid to the filtered sugarcane juice;
step four: putting the sugarcane juice into a sterilized glass bottle, sterilizing in a sterilizing pot at 121 ℃ for 40min, and rapidly cooling to room temperature;
step five: the sugarcane juice was centrifuged and the parameters were set as: the rotational speed is 6000g, the time is 10min, the temperature is 4 ℃, the supernatant is taken after centrifugation, and the packaging is carried out.
Comparative example 1 (pasteurization group P)
A method of improving the quality of a sugar cane beverage, the method comprising the steps of:
step one: selecting fresh 5Kg of Chong left sugarcane in Guangxi province, cleaning with purified water, and peeling;
step two: putting the peeled Guangxi Chong left sugarcanes into a sugarcane juicer, juicing once, and filtering with a 100-mesh screen;
step three: adding 0.2g of ascorbic acid to the filtered sugarcane juice;
step four: putting the sugarcane juice into a sterilized glass bottle, carrying out water bath for 30min in a water bath kettle at 63 ℃, and rapidly cooling to room temperature;
step five: the sugarcane juice was centrifuged and the parameters were set as: the rotational speed is 6000g, the time is 10min, the temperature is 4 ℃, the supernatant is taken after centrifugation, and the packaging is carried out.
Comparative example 2 (R group)
Step one: selecting fresh 5Kg of Chong left sugarcane in Guangxi province, cleaning with purified water, and peeling;
step two: putting the peeled Guangxi Chong left sugarcanes into a sugarcane juicer, juicing once, and filtering with a 100-mesh screen;
step three: adding 0.2g of ascorbic acid to the filtered sugarcane juice;
step four: the sugarcane juice was centrifuged and the parameters were set as: the rotational speed is 6000g, the time is 10min, the temperature is 4 ℃, the supernatant is taken after centrifugation, and the packaging is carried out.
Result measurement
1. The aroma of the brown sugar juices obtained in examples 1 to 4 and comparative examples 1 to 2 was measured, and the results are shown in fig. 1 and fig. 3 to 4:
as can be seen from the figure: the flavor components of the sugarcane juice treated under different conditions are different, the aroma components of the untreated sugarcane juice (R group) and the juice treated by pasteurization (P group) are relatively more similar, so that the original aroma components of the juice can be maintained by pasteurization; the aroma components of the sugarcane juice (group H) subjected to high-temperature high-pressure sterilization and the untreated juice are greatly different, and meanwhile, the sugarcane juice subjected to different high-temperature high-pressure treatment times is not greatly different in flavor substances, and are very close to each other on a PCA graph.
2. The color measurement results of the brown sugar juices obtained in examples 1 to 4 and comparative examples 1 to 2 are shown in Table 1:
TABLE 1 color difference values of differently treated sugarcane juice
As is clear from Table 1, the color of the sugarcane juice changed to some extent after different heat treatments. The color of the sugarcane juice after high-temperature and high-pressure sterilization becomes darker along with the rising of the heating time, and the redness and the yellowness of the sugarcane juice gradually rise, presumably due to a certain Maillard reaction in the high-temperature heating process. The high temperature and high pressure sterilized juice has a higher brightness value compared to pasteurized juice, a lower red/yellow value compared to pasteurized juice, and no significant difference in blue value, and in any case a large color change compared to pasteurized juice.
3. The sugar content of the brown sugar juices obtained in example 3 and comparative examples 1 to 2 was measured, and the results are shown in table 2:
TABLE 2 sugar content in sugarcane juice
As can be seen from the data in table 2, the sugar content of the untreated and pasteurized sugarcane juice was relatively close, and the content of various sugars in the pasteurized sugarcane juice was slightly reduced. The sucrose content in the sugarcane juice after high-temperature and high-pressure sterilization is reduced, and the fructose and glucose content is increased.
4. The organic acid content of the brown sugar juices obtained in example 3 and comparative examples 1 to 2 was measured, and the results are shown in table 3:
TABLE 3 organic acid content in sugarcane juice
The sweetness and sourness of sugarcane juice are derived from the soluble sugars and organic acids thereof, with the most common organic acids in sugarcane juice being malic acid and citric acid. As can be seen from the data in table 3, the total organic acid content in the juice did not change much after different sterilization methods, and the pH values of the juice did not differ much (as shown in fig. 2); malic acid comprises about 75% of the total acid content, while citric acid comprises about 12%.
5. The phenolic acid content of the brown sugar juices obtained in example 3 and comparative examples 1 to 2 was measured, and the results are shown in table 4:
TABLE 4 phenolic acid content in sugarcane juice
The sugarcane juice contains various phenolic compounds which help to improve the oxidation resistance of the sugarcane juice. The experimental results in table 4 show that: the content of protocatechuic acid, coumaric acid and coumarin in the sugarcane juice has relatively small change. In addition to these three phenolic compounds, other phenolic acids such as caffeic acid, salicylic acid, p-coumaric acid, etc. are substantially reduced in content by autoclaving and pasteurizing. The content of gallic acid in the high-temperature and high-pressure sterilized sugarcane juice is increased, and the content of other phenolic acids is reduced; but the high temperature and high pressure sterilized sugarcane juice is not greatly different from the pasteurized sugarcane juice in the content of phenols.
As can be seen from table 5, after GC-MS detection, some phenols were generated in the sugarcane juice after high temperature and high pressure treatment, and compared with the sugarcane juice after pasteurization, the following substances were generated in the sugarcane juice after high temperature and high pressure sterilization, including furans (2-acetylfuran), phenols (guaiacol and phenol), aldehydes (trans-2-heptenal and furfural), esters (methyl heptanoate, ethyl acetate, ethyl myristate, ethyl palmitate, ethyl caproate, hexyl acetate), acids (acetic acid) and some other aromatic organics (4-methyl cumene, 2-methoxy-4-vinylbenzene, 4-isopropyl toluene, 4-hydroxy-3-methoxystyrene, 1-methylnaphthalene, 2-acetyl thiazole, damascene ketone); wherein, the Damascus ketone has circulation promoting, speckle fading and blood vessel wall strengthening effects; guaiacol can be used to produce a variety of flavors and food grade additives; 2-acetylfuran is an important flavor compound or food intermediate, which can be isolated from essential oils, sweet corn products, fruits and flowers, and can be formed from glucose and glycine by Maillard reaction; the substances such as methyl heptanoate, ethyl acetate and the like belong to fatty acid esters, have strong fruit flavors, and can impart special fruit flavors to the sugarcane juice treated at high temperature. While thiazoles are products from maillard reactions that impart similar flavors to sugarcane juice hazelnuts, roast meat, caramel, corn and butter.
The high temperature and high pressure treated sugar cane juice loses a portion of the herbal aroma but has a barbecue, nut and smoky flavor, as compared to untreated and pasteurized juice.
The results show that the high temperature and high pressure treatment can enable the sugarcane juice to endow the sugarcane juice with special mouthfeel and flavor. After high temperature and high pressure treatment, fructose and glucose content in the juice is increased, and some phenols (guaiacol, cinnamyl phenol), esters (methyl heptanoate, methyl salicylate, ethyl acetate, ethyl myristate, ethyl palmitate) and other aromatic organics (4-cymene, 2-methoxy-4-vinylbenzene, 4-isopropyltoluene, 1, 4-dimethylbenzene, styrene, 4-hydroxy-3-methoxystyrene, 1-methylnaphthalene, 2-acetylthiazole and damascone) in the aroma component are also generated in the high temperature and high pressure process. The sugarcane juice produced by the processing mode has pleasant taste and is suitable for various people to drink.
While the invention has been described with reference to the preferred embodiments, it is not limited thereto, and various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A method for enhancing the flavor of sugarcane juice, said method comprising the steps of:
(1) Selecting fresh sugarcane, cleaning with purified water, and peeling; feeding fresh sugarcane with the peel removed into a juicer, and juicing;
(2) Filtering the juice obtained in the step (1) by a screen to obtain freshly squeezed sugarcane juice;
(3) Adding ascorbic acid into the freshly squeezed juice of the sugarcane in the step (2), uniformly stirring, filling into a sterilized packaging bottle, and placing into a sterilizing pot for high-pressure sterilization treatment at the temperature of 115-121 ℃ for 10-40 min; cooling to room temperature, centrifuging, collecting supernatant, and packaging to obtain freshly squeezed juice of sugarcane;
the substances included in the flavor were 2-acetylfuran, guaiacol, phenol, trans-2-heptenal and furfural, methyl heptanoate, ethyl acetate, ethyl myristate, ethyl palmitate, ethyl hexanoate, hexyl acetate, acetic acid, lauric acid, 4-cymene, 2-methoxy-4-vinylbenzene, 4-isopropyltoluene, styrene, 4-hydroxy-3-methoxystyrene, 1-methylnaphthalene, 2-acetylthiazole, dimethyl sulfoxide and damascene.
2. The method according to claim 1, wherein the substances contained in the flavor are guaiacol, phenol, methyl heptanoate, ethyl myristate, ethyl palmitate, hexyl acetate, 4-cymene, 2-methoxy-4-vinylbenzene, 4-isopropyltoluene, 4-hydroxy-3-methoxystyrene, 1-methylnaphthalene, 2-acetylthiazole.
3. The method of claim 1, wherein the flavor is a herbal aroma of less sugar cane per se, enriched in barbecue, nut and smoky flavors.
4. The method of claim 1, wherein the mesh size of the screen of step (2) is 100 to 150 mesh.
5. The method according to claim 1, wherein the mass ratio of the ascorbic acid to the sugar cane in the step (3) is (2-5) ×10 -5 ：1。
6. The method of claim 1, wherein the centrifugation parameters of step (3): the rotating speed is 6000-8000 g, the time is 10-15min, and the temperature is 2-4 ℃.
7. Use of the method according to any one of claims 1 to 6 in the preparation of sugar cane juice.
8. A method for preparing a sugar cane juice enriched in roasted, nutty and smoky flavors, said method comprising the steps of:
(1) Selecting fresh sugarcane, cleaning with purified water, and peeling; feeding fresh sugarcane with the peel removed into a juicer, and juicing;
(2) Filtering the juice obtained in the step (1) by a screen to obtain freshly squeezed sugarcane juice;
(3) Adding ascorbic acid into the freshly squeezed juice of the sugarcane in the step (2), uniformly stirring, filling into a sterilized packaging bottle, and placing into a sterilizing pot for high-pressure sterilization treatment at the temperature of 115-121 ℃ for 10-40 min; cooling to room temperature, centrifuging, collecting supernatant, and packaging to obtain fresh juice.
9. The method according to claim 8, wherein the mass ratio of the ascorbic acid to the sugar cane in the step (3) is (2 to 5) ×10 -5 ：1。
10. A sugar cane juice prepared by the method of claim 7 or by the method of claim 8.
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