CN1719985A - 无菌个体包装中的调味甘蔗汁 - Google Patents
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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
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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
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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
- A23L2/42—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
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
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- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B10/00—Production of sugar juices
- C13B10/02—Expressing juice from sugar cane or similar material, e.g. sorghum saccharatum
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- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B10/00—Production of sugar juices
- C13B10/02—Expressing juice from sugar cane or similar material, e.g. sorghum saccharatum
- C13B10/025—Treatment of sugar cane before extraction
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- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B10/00—Production of sugar juices
- C13B10/02—Expressing juice from sugar cane or similar material, e.g. sorghum saccharatum
- C13B10/06—Sugar-cane crushers
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Abstract
本发明提供了一种方法，其特征在于调味甘蔗汁含有18－20％的可溶固体并且可以在适当的稀释之后保存在无菌个体包装中。
Description
技术领域
本发明涉及甘蔗汁保存的方法。特别地，该方法涉及在无菌个体包装中保存调味甘蔗汁的方法。在经过本发明的这种方法处理之后，甘蔗汁含有18-20％的可溶固体并且可以在适当的稀释之后进行保存。这种产品纯粹来自自然的植物材料，可以给消费者带来健康的益处。具有优良香味的这种汁是一种提神的饮料，消费者对它的喜爱更甚于合成调味饮料。
背景技术
印度是甘蔗的原产地并且是仅次于巴西的第二大生产地。目前，印度在4百万公顷的区域上产出大约2亿8千万吨甘蔗。甘蔗汁制造商大约可以获得其中的10-12％。
众所周知，压碎甘蔗可得到汁液，并且在印度，卖主/小贩常常使用玻璃杯将新鲜的汁液或者添加了酸橙汁和/或榨取的鲜姜的汁液销售给消费者。在这种操作中遇到的主要问题是不卫生，这会使汁液带有大量微生物而被污染，而这些微生物的出现是由于甘蔗没有进行适当的清洁以及没有对成品进行适当的处理。未加工的甘蔗汁是富含碳水化合物、低酸性的食品，因此易于出现酵母、腐败细菌以及致病细菌。病原体例如沙门氏菌属、金黄色葡萄球菌、产气荚膜梭菌能够在pH值大于4.6的环境下生长并且增生扩散。未加工的汁液会通过食物处理者、通过使用的设备或者通过制备它的环境而被这些细菌污染。这种新鲜压出的汁液甚至不能保存很短的几个小时，因为它会非常迅速地发酵。
已经有很多人试图研究出用于保存甘蔗汁的方法。然而在商业上却没有关于它以任何形式的包装材料进行制造和出售的知识/信息。
可以参考CFTRI方法(Shankaranarayana，M.L.，Abraham，K.O andRaghavan，B，CFTRI Annual Report，1986-87，p70)，其中汁液在70摄氏度时被巴氏灭菌10分钟。产品的缺点是变成了褐色并且形成不为消费者接受的异味。
可以参考Mann和Singh的[Mann，R.S and Singh，S.，Indian Farming，37；15，1988]，其中，含有柠檬酸和盐的稀释甘蔗汁经过巴氏灭菌以便克服带给消费者的有害作用。这种方法的缺点是缺少第II类防腐剂以及较低的巴氏灭菌温度，这甚至会在冷藏温度下产生快速的腐败。
可以参考Bhupinder等人的[Bhupinder，K.，Sehgal，V.K.，Sekhon，K.S.and Sharma，K.，Proc II IFCON，CFTRI，1988，p.105]，其中开发了预备好供应的瓶装甘蔗汁饮料。这种方法的缺点是缺乏对饮料的保存。而且，这是包内灭菌而不是无菌个体包装，因此不同于本发明。
还可以参考Bhupinder等人的[Bhupinder，K.，Sharma，K.P andHarinder，K.，Int.J Trop Agric.，9，p.128，1991]，其中添加偏亚硫酸氢钾(百万分之70的二氧化硫)并且装瓶后灭菌长达30分钟，通过这样而对上述方法作了略微的修改。这种方法的缺点是延长了巴氏灭菌时间，这会使味道受损。
可以参考涉及直接加热汁液到85摄氏度长达1分钟的另一种方法[Sivasubramanian.G.and Pai，J，S.，Ind.Food Packer，XLVIII(2)，51，1994]。但是所得到的产品在保存时有异味。
在可获得的涉及甘蔗汁的19个专利中，仅仅一个涉及到用于基于含有所述汁液的果汁和饮料制备甘蔗汁的方法[L.Fahrasmane和M.Catherine的WO2000FR0000765，2000年10月5日/2000年3月27日]。上述发明包括至少一个切向过滤阶段，该阶段用于干压未加工的甘蔗提取液。另外一篇提交的印度专利名为“Preservation process for improvedshelf life of sugarcane juice(pure)”[K.P.Sharma，184435，August26 2000]。
通过上面引用的文献，很显然，没有关于无菌个体包装中的调味甘蔗汁的专利或者公布的信息。
发明内容
本发明的主要目的是提供一种用于在无菌个体包装中保存调味甘蔗汁的方法。
本发明的另一个目的是提供一种包括姜和酸橙/柠檬的相容调味混合物，该姜和酸橙/柠檬可以融入甘蔗汁中从而提供更好的香味和口感。
因此，本发明涉及用于制备调味甘蔗汁并且在无菌个体包装中保存它的方法。
附图说明
在说明书所附的附图中，
图1描绘了用于在无菌个体包装中保存甘蔗汁的方法的流程图。
图2显示了用于实例3所获得的组成物的物料平衡图。
具体实施方式
本发明提供了一种用于保存调味甘蔗汁的方法，所述方法包括：
a)用含有重量占0.1％的偏亚硫酸氢钾和0.01％的柠檬酸的水浸泡甘蔗杆2-4小时；
b)清洗步骤(a)中浸泡的甘蔗并且压碎甘蔗获得白利糖度为18-20度的甘蔗汁，过滤甘蔗汁；
c)通过添加不含酒精的饮料用水将步骤(b)中过滤的甘蔗汁的总固体含量调节到白利糖度为10-16度；
d)通过添加重量为0.1-0.3％的柠檬酸和重量为0.01-0.03％的柠檬酸钠使步骤(c)的甘蔗汁酸化；
e)向步骤(d)的酸化甘蔗汁添加调味混合物获得调味甘蔗汁；其中该调味混合物包括重量为0.05-0.20％的姜油树脂和/或重量为0.01-0.05％的酸橙和柠檬的香精油；
f)使步骤(e)的调味甘蔗汁混合并且在90-110摄氏度对它进行巴氏杀菌30-180秒，从而得到可以填充在无菌个体包装中的调味甘蔗汁。
在本发明的实施例中，其特征在于在步骤(b)中，在压碎之前使用清水洗涤甘蔗。
在本发明的另一个实施例中，其特征在于甘蔗是使用机械装置压碎的。
在本发明的另外一个实施例中，其特征在于在步骤(b)中，使用麦斯林纱制的布过滤甘蔗汁。
在本发明的另一个实施例中，其特征在于在步骤(c)中，使用饮料用水稀释甘蔗汁从而调节甜度为15％。
在本发明的另一个实施例中，其特征在于在步骤(d)中，甘蔗汁通过添加重量为0.2％的柠檬酸和重量为0.02％的柠檬酸钠进行酸化。
图1中示出了用于在无菌个体包装中保存甘蔗汁的方法。这种方法的新颖性在于组合的方式，其中执行关键的步骤来保存甘蔗汁，这些关键步骤例如为甘蔗的预处理、具有包括姜和酸橙-柠檬调味品的调味混合物的汁液通过在大量体积的汁液中分配调味品的方式进行匀化，以及在具体温度下延续特定的时间进行巴氏灭菌。已经发现在经过如上所述的方法之后，发明者可以在不使甘蔗汁成褐色以及使甘蔗汁出现异味的前提下成功地保存甘蔗汁的自然味道。
方法的应用在下面的实例中示出，这些实例是通过以更好的方式显示本发明的方式给出的，因此不应该解释成以任何方式来限制本发明的范围。
实例1
获得甘蔗(1.2吨)，修整后的根和茎可以得到1吨清洁的甘蔗杆。然后浸泡在KMS溶液中长达2小时。然后对甘蔗杆进行彻底地洗涤并且使用具有SS辊子的双辊压碎机榨取汁液。得到500升的汁液(白利糖度为20)并且收集在具有再循环设备的冷却槽中，并保持在4摄氏度。通过添加不含酒精的水(150升)使白利糖度降低到15.4。然后对产品进行解冻，通过添加柠檬酸(0.2％)和柠檬酸钠(0.02％)使pH值调节到3.70。汁液的总量是650升。在调节pH值和白利糖度之后，汁液在140巴的压强下被抽吸至均匀化并且随后送往灭菌器中在95摄氏度下巴氏灭菌60秒钟。巴氏灭菌后的汁液保存在具有蒸汽封锁的无菌槽中。同时，处理机中填满的一段使用过热的水进行灭菌。随后，将汁液填入250毫升的无菌个体包装中。
实例2
甘蔗(1.4吨)被彻底地被清洁从而通过擦掉外皮而去掉含蜡层。清洁甘蔗杆的最终重量是1050千克并且在KMS溶液中浸泡4小时。使用流水洗涤甘蔗杆并且压碎得到510升汁液(白利糖度为20)。通过添加不含酒精的水(160L)使汁液稀释至白利糖度为15.2。添加柠檬酸(0.2％)、柠檬酸钠(0.02％)和包括适当地乳化在丙二醇中的姜油树脂(70克)的调味混合物(500毫升)。汁液在140巴的压强下经过脱气器被抽吸至均匀化并且随后送往灭菌器中并且在105摄氏度下巴氏灭菌60秒钟。随后，将汁液填入250毫升的无菌个体包装中。
实例3
得到1.2吨的甘蔗杆，并且根和茎都经过了修整。甘蔗被彻底地被清洁从而通过擦掉外皮而去掉含蜡层。清洁后的甘蔗杆浸泡在KMS溶液中4小时。使用流水洗涤甘蔗杆，并且压碎得到大约480升的汁液(白利糖度为17)，随后使用不含酒精的水(55升)稀释成使白利糖度调节到15.2。分别为0.2％的柠檬酸和0.02％的柠檬酸钠以及包括适当地乳化在丙二醇中的姜油树脂(70克)和无萜烯酸橙和柠檬油(每个为7.5毫升)的调味混合物(500毫升)被添加到汁液中，并且经过脱气器在140巴的压强下抽吸至均匀化，随后送往灭菌器中并且在95摄氏度下巴氏灭菌60秒钟。随后，将汁液填入250毫升的无菌个体包装中。实例3的物料平衡如图2所示。
Claims (6)
1.用于保存调味甘蔗汁的方法，所述方法包括：
a)用含有重量占0.1％的偏亚硫酸氢钾和0.01％的柠檬酸的水浸泡甘蔗杆2-4小时；
b)清洗步骤(a)中浸泡的甘蔗并且压碎甘蔗获得白利糖度为18-20度的甘蔗汁，过滤甘蔗汁；
c)通过添加不含酒精的饮料用水将步骤(b)中过滤的甘蔗汁的总固体含量调节到白利糖度为10-16度；
d)通过添加重量为0.1-0.3％的柠檬酸和重量为0.01-0.03％的柠檬酸钠使步骤(c)的甘蔗汁酸化；
e)向步骤(d)的酸化甘蔗汁添加调味混合物获得调味甘蔗汁；其中该调味混合物包括重量为0.05-0.20％的姜油树脂和/或重量为0.01-0.05％的酸橙和柠檬的香精油；
f)使步骤(e)的调味甘蔗汁混合并且在90-110摄氏度对它进行巴氏杀菌30-180秒，从而得到可以填充在无菌个体包装中的调味甘蔗汁。
2.如权利要求1所述的方法，其特征在于在步骤(b)中，在压碎之前使用清水洗涤甘蔗。
3.如权利要求1所述的方法，其特征在于甘蔗是使用机械装置压碎的。
4.如权利要求1所述的方法，其特征在于在步骤(b)中，使用麦斯林纱制的布过滤甘蔗汁。
5.如权利要求1所述的方法，其特征在于在步骤(c)中，使用饮料用水稀释甘蔗汁从而将甜度调节为15％。
6.如权利要求1所述的方法中，其特征在于在步骤(d)中，甘蔗汁通过添加重量为0.2％的柠檬酸和重量为0.02％的柠檬酸钠进行酸化。
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| PCT/IB2002/005411 WO2004054388A1 (en) | 2002-12-17 | 2002-12-17 | Flavoured sugarcane juice in aseptic unit packs |
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| CN100344241C CN100344241C (zh) | 2007-10-24 |
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| JP4702666B2 (ja) | 2005-07-20 | 2011-06-15 | Ｓｍｃ株式会社 | ドレンセパレータ |
| BRPI0700791A (pt) * | 2007-03-06 | 2008-10-21 | Nercio Jose Uptmoor | processo de extração e conservação de caldo de cana sem adição de conservantes e aditivos quìmicos |
| FR3018080A1 (fr) * | 2014-03-03 | 2015-09-04 | Jean Patrick Turpin | Procede d'obtention de jus de canne a sucre frais |
| US10029435B2 (en) * | 2015-01-22 | 2018-07-24 | Idris Ahmed ALI | Microwave press extraction apparatus |
| WO2016135748A1 (en) | 2015-02-27 | 2016-09-01 | Tetra Pak India Pvt. Ltd. | A process for manufacturing and packaging of sugar cane juice |
| US10111554B2 (en) | 2015-03-20 | 2018-10-30 | Meltz, LLC | Systems for and methods of controlled liquid food or beverage product creation |
| US9487348B2 (en) | 2015-03-20 | 2016-11-08 | Meltz, LLC | Systems for and methods of providing support for displaceable frozen contents in beverage and food receptacles |
| US9346611B1 (en) | 2015-03-20 | 2016-05-24 | Meltz, LLC | Apparatus and processes for creating a consumable liquid food or beverage product from frozen contents |
| US10314320B2 (en) | 2015-03-20 | 2019-06-11 | Meltz, LLC | Systems for controlled liquid food or beverage product creation |
| WO2017203494A1 (en) * | 2016-05-27 | 2017-11-30 | Nutricane Beverages Pvt Ltd. | Preserved sugarcane juice without chemical preservatives |
| US20180298457A1 (en) * | 2017-04-12 | 2018-10-18 | Whole Cane | Systems and methods for producing syrups and powders from sugar cane using cold technology and products containing same |
| WO2018200922A1 (en) | 2017-04-27 | 2018-11-01 | Meltz, LLC | Method for centrifugal extraction and apparatus suitable for carrying out this method |
| IT201700049027U1 (it) * | 2017-05-05 | 2018-11-05 | Fredianelli S R L S | Bevanda migliorata |
| WO2019229619A1 (en) * | 2018-05-26 | 2019-12-05 | Patil Rahulsinh | Method for processing sugarcane juice and stabilized product resultant thereof |
| US11724849B2 (en) | 2019-06-07 | 2023-08-15 | Cometeer, Inc. | Packaging and method for single serve beverage product |
| IT201900020859A1 (it) * | 2019-11-12 | 2021-05-12 | Fredianelli S R L S | Bevanda migliorata |
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| US1273145A (en) * | 1917-07-13 | 1918-07-23 | Abbott Lab | Vegetable milk. |
| SE8203188L (sv) * | 1982-05-21 | 1983-11-22 | Tetra Pak Int | Sett vid beredning av aseptisk juicedryck |
| US4784859A (en) * | 1987-07-14 | 1988-11-15 | William D. Ramjallacksingh | Process for producing an alcoholic sugar cane juice beverage |
| CN1080493A (zh) * | 1992-07-31 | 1994-01-12 | 李述慎 | 浓缩甘蔗原汁 |
| IN184435B (zh) | 1995-08-17 | 2000-08-26 | Kameshwar Prasad Dr Sharma | |
| AU5628898A (en) * | 1998-02-24 | 1999-09-09 | Jucana Investments Cc | A method of producing a stabilised sugar cane juice product |
| FR2780774B1 (fr) | 1998-07-03 | 2001-03-09 | Alkan Sa | Dispositif d'autoprotection passive pour engin mobile tel qu'un helicoptere |
| FR2791702B1 (fr) | 1999-03-29 | 2001-06-15 | Agronomique Inst Nat Rech | Procede d'obtention d'un jus frais de canne a sucre a proprietes ameliorees et produits correspondants |
| WO2003079823A1 (en) * | 2002-03-26 | 2003-10-02 | Council Of Scientific And Industrial Research | Process for preparing ready-to-drink shelf stable sugarcane juice beverage |
| JP2003289833A (ja) * | 2002-04-01 | 2003-10-14 | Nanto Shuhan Kk | サトウキビ汁飲料 |
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| Publication number | Publication date |
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| US7754269B2 (en) | 2010-07-13 |
| JP4313315B2 (ja) | 2009-08-12 |
| AU2002353341B2 (en) | 2010-04-08 |
| CA2510293A1 (en) | 2004-07-01 |
| DK1571927T3 (da) | 2007-06-25 |
| US20060083835A1 (en) | 2006-04-20 |
| WO2004054388A1 (en) | 2004-07-01 |
| ES2282498T3 (es) | 2007-10-16 |
| BR0215989A (pt) | 2005-11-01 |
| CA2510293C (en) | 2011-07-19 |
| JP2006509517A (ja) | 2006-03-23 |
| AU2002353341A1 (en) | 2004-07-09 |
| EP1571927A1 (en) | 2005-09-14 |
| ATE355757T1 (de) | 2007-03-15 |
| DE60218759T2 (de) | 2007-12-06 |
| EP1571927B1 (en) | 2007-03-07 |
| DE60218759D1 (de) | 2007-04-19 |
| CN100344241C (zh) | 2007-10-24 |
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