WO2016135748A1 - Procédé de production et de conditionnement de jus de canne à sucre - Google Patents

Procédé de production et de conditionnement de jus de canne à sucre Download PDF

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Publication number
WO2016135748A1
WO2016135748A1 PCT/IN2016/000054 IN2016000054W WO2016135748A1 WO 2016135748 A1 WO2016135748 A1 WO 2016135748A1 IN 2016000054 W IN2016000054 W IN 2016000054W WO 2016135748 A1 WO2016135748 A1 WO 2016135748A1
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WO
WIPO (PCT)
Prior art keywords
sugarcane
product
juice
sugarcane juice
tank
Prior art date
Application number
PCT/IN2016/000054
Other languages
English (en)
Inventor
Amol M. PENDHARKAR
Irshad SHAIKH
Original Assignee
Tetra Pak India Pvt. Ltd.
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Filing date
Publication date
Application filed by Tetra Pak India Pvt. Ltd. filed Critical Tetra Pak India Pvt. Ltd.
Publication of WO2016135748A1 publication Critical patent/WO2016135748A1/fr

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Classifications

    • 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
    • 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
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
    • 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
    • A23L2/46—Preservation of non-alcoholic beverages by heating
    • 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
    • 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
    • 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
    • A23L2/58—Colouring agents
    • 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
    • A23L2/68—Acidifying substances
    • 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
    • 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
    • A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases

Definitions

  • the present invention relates to a process for manufacturing and packaging for long life street alike sugarcane juice.
  • the present invention more specifically relates to a process for packaging sugarcane juice by maintaining its natural taste and colour in the packaged format.
  • the present invention also relates to a process for packaging sugarcane juice with increased shelf life.
  • US6068869 discloses a method of providing a stabilized sugar cane juice product for use in soft drinks that includes providing cleaned sugar cane sticks and extracting cane juice from the sticks. Thereafter, the extracted cane juice is acidified immediately upon extraction by feeding it into a solution comprising ascorbic acid for preventing discoloration of the cane juice and also by feeding it simultaneously into an acidic solution of one of citric acid, malic acid, tartaric acid, phosphoric acid and a mixture thereof, for lowering the pH of the cane juice below a pH of 5. Furthermore, one of a sodium citrate solution, a potassium citrate solution, a sodium phosphate dibasic solution or a mixture thereof, is added to the cane juice for stabilizing it. The cane juice is then coagulated and flocculated to remove unwanted flocculants and aromas.
  • EP1571927B1 discloses a process for a process for preservation of flavored sugarcane juice, said process comprising:
  • step (b) washing the soaked sugarcanes of step (a) and crushing the same to obtain sugarcane juice having 18-20° Brix, and filtering the sugarcane juice,
  • step (b) adjusting the total solid content of the filtered sugarcane juice of step (b) to 10-16° Brix by adding soft beverage water
  • step (c) acidifying the sugarcane juice of step (c) by adding 0.1-0.3% by wt. citric acid and 0.01-0.03% by wt. sodium citrate,
  • step (d) adding to the acidified sugarcane juice of step (d) a flavor blend consisting of 0.05- 0.20% by wt. of ginger oleoresin and/or 0.01-0.05% by wt. of essential oils of lime and lemon to obtain a flavored sugarcane juice,
  • step (e) blending the flavored sugarcane juice of step (e) and pasteurizing the same at 90- 110°C for 30-180 sec to obtain the flavored sugarcane juice which may be filled in aseptic unit packs.
  • Both the above patents do not provide a process for producing a stabilize sugar cane juice product which is in its natural taste and light green with added natural green colour touch or pale yellow color; Moreover, the process disclosed in both the patents does not prevent oxidation of sugarcane jiiice. Moreover, the process disclosed in both the above patents does not take in account that the haze contains enzymes which blacken the product.
  • the present invention provides a process for the manufacturing and packaging of sugarcane juice comprising the steps of:
  • step (b) washing and cleaning the sugarcane with cold water and a sterilant; c) extracting sugarcane juice by crushing the sugarcane of step (b) with a closed system extractor having an inert gas blanket, a chilling unit and a peristaltic pump;
  • step (i) transferring the sugarcane juice of step (i) to an intermediate storage tank 2; k) de-aerating the sugarcane juice followed by homogenizing the sugarcane juice;
  • Main object of the present invention is to develop a process for manufacturing and packaging sugar cane juice.
  • Another object of the present invention is to develop a process for packaging sugarcane juice by maintaining its natural taste and colour.
  • Another object of the present invention is to develop a process for packaging sugarcane juice with increased shelf life.
  • Figure 1 shows the block diagram of a process for manufacturing and packaging of sugarcane juice.
  • the present invention provides a process for the manufacturing and packaging of sugarcane juice comprising the following steps:
  • step (b) washing and cleaning the sugarcane with cold water and a sterilant; c) extracting sugarcane juice by crushing the sugarcane of step (b) with a closed system extractor having an inert gas blanket, a chilling unit and a peristaltic pump;
  • step (i) transferring the sugarcane juice of step (i) to an intermediate storage tank 2;
  • the process of the present invention involves the first step of harvesting the sugarcane under controlled condition.
  • Sugarcanes are harvested using a harvesting machine.
  • Sugarcanes are cut in the farm under dark conditions avoiding any exposure to sunlight.
  • Sugarcanes are manually cut, starting late evening to prevent direct exposure to sunlight.
  • Temperature is less than 30-35°C. At any time from farm to the extraction plant, the cut sugarcane should not be exposed to the sunlight.
  • Sugarcanes used in the present invention are procured from Agricultural farms of India, Maharashtra, India and are preferably 8-12 months old.
  • a preferred breed of sugarcane is sugarcane breed no. 86032.
  • the harvested sugarcanes are then subjected to a sterilization step of washing and cleaning the sugarcanes to lower the load of microorganisms, wherein the sugarcanes are washed with cold water and a sterilant at a concentration of 100 ppm. Suitable sterilant which may be used is hydrogen peroxide.
  • the sugarcanes may also be optionally cleaned manually. After sterilizing the sugarcanes, these are passed on to a closed system extractor having an inert gas blanket, a chilling unit and a peristaltic pump to extract the sugarcane j ⁇ ice followed by addition of an antioxidant to the extracted sugarcane juice in the collection can. The antioxidant prevents the discoloration of the sugarcane juice.
  • Extractor is a prototype, pilot, specially designed with tube instant chiller, peristaltic pump under nitrogen flushing: Two extractors are in place with 150Lt/hr capacity each.
  • First extractor is Chinese make, comprising of 4 rollers with double pass and gear system for sugarcane juice extraction under nitrogen flushing.
  • Second extractor is also 4 rollers with single pass and pulley system under nitrogen flushing. Both the extractors are simultaneously in parallel operated.
  • Extracted sugarcane juice is filtered through nylon cloth filters and collected in small tank of 50Lt.
  • Juice is pumped by peristaltic pump through instant chiller comprising of tube chiller. Inside the tube of instant chiller is juice and these tubes are immersed in chilled water having a temperature of 4-6°C inside the tank.
  • the sugarcane juice is then filtered and chilled immediately in a bulk chiller with an inert gas flushing.
  • the sugarcane juice is filtered using a muslin cloth filter followed by chilling at 4-10°C for 2-3 hours.
  • Other filters which may be used are nylon filters, SS slot filters with mesh size of 1 lOmicrons.
  • Nitrogen gas is used as a suitable inert gas and the inert gas flushing throughout the present invention is done at a pressure of 0.1-1 bar.
  • the extractor used in the present invention and the inert gas flushing throughout the process of the present invention prevents oxidation of the sugarcane juice.
  • the chilled sugarcane juice is then pumped using positive displacement pumps through a slot strainer in a Mixing system tank or a Jacketted Process tank for fine filtration of sugarcane juice and later transferred to an intermediate storage tank 1 with inert gas flushing.
  • the slot strainer employed in the present invention has a mesh size of 100-110 micron.
  • the positive displacement pump also helps to avoid mixing of air in the sugarcane juice.
  • the sugarcane juice is passed through a separator.
  • An exemplary separator used in the present invention is a tripurpose hermetic centrifuge and the separation is carried out at 50-60°C.
  • the separated sugarcane juice is subjected to pasteurization in an enzymatic deactivation module for deactivation of polyphenol oxidase (PPO) enzyme.
  • PPO polyphenol oxidase
  • the sugarcane juice is pasteurized at 75-80°C for 15-120 seconds.
  • Enzyme deactivation module/Pasteurization module It's comprises of heating and cooling regenerative heat exchanger system having different time/temperature combinations. The capacity of Enzyme deactivation unit is 2000Lt/hr. This is for Polyphenol oxidase enzyme and the Peroxidase enzyme needs temperature between 75-80°C for 15-20 seconds for de-activation.
  • the pasteurized sugarcane juice is then transferred to a mixing system tank with inert gas flushing followed by standardizing the sugarcane juice by addition of a pH modifier, juice, a stabilizing agent, a coloring agent and a flavoring agent to make the batch.
  • a mixing system tank with inert gas flushing followed by standardizing the sugarcane juice by addition of a pH modifier, juice, a stabilizing agent, a coloring agent and a flavoring agent to make the batch.
  • Exemplary mixing tank is an almix tank.
  • a suitable pH modifier is citric acid; suitable juice is lemon juice; suitable stabilizing agent may be Cp Kelco HF-B, Kelcogel LT100 or Bev 150 Danisco; suitable coloring agent may be Chr Hansen-C- 10,000 P-WS-AP-Chlorophyll or Tartrazine yellow and suitable flavoring agent may be ginger, lemon, red apple, sugarcane green apple, sugarcane grassy note or mint. Juice, coloring agent and flavoring agent are added of the sugarcane juice to imitate the taste and color of the street alike sugarcane juice.
  • citric acid and lemon juice are used to drop the pH from 5.2-5.4 to 3.8-4.0 unit.
  • the above prepared sugarcane juice is then transferred to an intermediate storage tank 2 at 12-15°C.
  • Both the intermediate storage tanks 1 and 2 used in the present invention are buffer tanks. Buffer tanks are only for storage of juice at 10-15 °C if in case sterilization or filler goes under temporary short stop conditions.
  • the sugarcane juice is de-aerated at 60-70°C followed by homogenization at 200-250/100-50 bar. Homogenization of the sugarcane juice is done to take care of proper mixing of the stabilizer and other ingredients added to make the batch.
  • the sugarcane juice is sterilized with double stage homogenization and de- aeration. Sterilization is carried out by ultra-high temperature (UHT) at 92-95°C for 15-30 seconds. Sterilized sugarcane juice is further stored in an aseptic storage tank with inert gas flushing. Exemplary aseptic storage tank is a steritank. The sugarcane is finally filled in an aseptic package and kept at ambient temperature for indoor storage.
  • Exemplary aseptic package is a carton package such as TetraPak Aseptic Packages such as but not limited to TBA200S or Tetra Brik Aseptic Slim.
  • the present invention also extends to the sugarcane juice prepared by the afore- mentioned process.
  • the sugarcane juice has a brix of 14-16.2° and a pH of 3.8-4 and a shelf life of four months.
  • Step 1 Sugarcane (Breed No 86032) cutting in the farm in the evening with no exposure to sunlight.
  • Step 2 Washing of the canes in cold water with 100 ppm of H 2 0 2 .
  • Step 3 Cleaning of the canes manually for effecti ve removal of the adhered soil/mud.
  • Step 4 Crushing of the canes by using open crusher (lOOLt/hr).
  • Step 5 Addition of ascorbic acid in the collection can.
  • Step 6 Chill the product to 15°C in product cooling tank.
  • Step 7 Pump the product by using PD pump through slot strainer of 110 micron size in Mixing System Tank/Jacketted Process Tank.
  • Step 8 Batch making by addition of stabilizers, acid, colors (Formulation in SG-01 Code).
  • Step 9 UHT at 98°C for 30sec with double stage homogenization and de-aerator.
  • SteplO Product stored in Aseptic Storage Tank to avoid multiple re-circulation of the product i.e. repeated heat exposure to the product.
  • Step 11 Fill the product in 200ml Tetra Brik Aseptic.
  • Step 1 Sugarcane (Breed No 86032) cutting in the farm in the evening with no exposure to sunlight.
  • Step 2 Washing of the canes in cold water with 100 ppm of H 2 0 2 .
  • Step 3 Cleaning of the canes manually for effective removal of the adhered soil/mud.
  • Step 4 Crushing of the canes by using open crusher (lOOLt/hr)
  • Step 5 Addition of ascorbic acid in the collection can.
  • Step 6 Chill the product to 15°C Product Cooling Tank.
  • Step 7 Pump the product by using PD pump through slot strainer of 1 10 micron size in Mixing System Tank/Jacketted Process Tank
  • Step 8 Batch making by addition of stabilizers, acid, colors (Formulation in SG-02 Code).
  • Step 9 UHT at 100°C for 30sec with double stage homogenization and de-aerator.
  • Step 10 Product stored in Aseptic Storage Tank , to avoid multiple re-circulation of the product i.e. repeated heat exposure to the product.
  • Step 1 1 Fill the product in 200ml Tetra Brik Aseptic.
  • EXAMPLE 3
  • Step 1 Sugarcane (Breed No 86032) cutting in the farm in the evening with no exposure to sunlight.
  • Step 2 Washing of the canes in cold water with 100 ppm of H 2 0 2 .
  • Step 3 Cleaning of the canes manually for effective removal of the adhered soil/mud.
  • Step 4 Crushing of the canes by using open crusher (lOOLt/hr)
  • Step 5 Addition of ascorbic acid in the collection can.
  • Step 6 Chill the product to 9°C Product Cooling Tank.
  • Step 7 Pump the product by using PD pump through slot strainer of 110 micron size in Mixing System Tank/Jacketted Process Tank
  • Step 8 Batch making by addition of stabilizers, acid, colors (Formulation in SC-01 Code).
  • Step 9 UHT at 100°C for 15sec with double stage homogenization and de-aerator.
  • Step 10 Product stored in Aseptic Storage Tank , to avoid multiple re-circulation of the product i.e. repeated heat exposure to the product.
  • Step 11 Fill the product in 200ml Tetra Brik Aseptic.
  • Step 1 Sugarcane (Breed No 86032) cutting in the farm in the evening with no exposure to sunlight.
  • Step 2 Washing of the canes in cold water with 100 ppm of H 2 0 2 .
  • Step 3 Cleaning of the canes manually for effective removal of the adhered soil/mud.
  • Step 4 Crushing of the canes by using open crusher (lOOLt/hr)
  • Step 5 Addition of ascorbic acid in the collection can.
  • Step 6 Chill the product to 9°C Product Cooling Tank.
  • Step 7 Pump the product by using PD pump through slot strainer of 110 micron size in Mixing System Tank/Jacketted Process Tank with Nitrogen flushing.
  • Step 8 Pasteurize the product at 75°C/120sec.
  • Step 9 Batch making by addition of stabilizers, acid, colors (Formulation in SC-02 Code).
  • Step 10 UHT at 95°C for 15sec with double stage homogenization and de-aerator.
  • Step 11 Product stored in Aseptic Storage Tank with Nitrogen flushing to avoid multiple re-circulation of the product i.e. repeated heat exposure to the product.
  • Step 12 Fill the product in 200ml Tetra Brik Aseptic.
  • Step 1 Sugarcane (Breed No 86032) cutting in the farm in the evening with no exposure to sunlight.
  • Step 2 Washing of the canes in cold water with 100 ppm of H 2 0 2 .
  • Step 3 Cleaning of the canes manually for effective removal of the adhered soil/mud.
  • Step 4 Crushing of the canes by using open crusher (lOOLt/hr)
  • Step 5 Addition of ascorbic acid in the collection can.
  • Step 6 Chill the product to 9°C Product Cooling Tank.
  • Step 7 Pump the product by using PD pump through slot strainer of 110 micron size in Mixing System Tank/Jacketted Process Tank with Nitrogen flushing.
  • Step 8 Pass the product through tripurpose separator at 50°C for separation of haze.
  • Step 9 Pasteurize the product at 75°C/120sec in Enzyme De- activation Module
  • Step 10 Batch making by addition of stabilizers, acid, colors (Formulation in SC-03
  • Step 11 UHT at 95°C for 15sec with double stage homogenization and de-aerator.
  • Step 12 Product stored in Aseptic Storage Tank with Nitrogen flushing to avoid multiple re-circulation of the product i.e. repeated heat exposure to the product.
  • Step 13 Fill the product in 200ml Tetra Brik Aseptic.
  • Step 1 Sugarcane (Breed No 86032) cutting in the farm in the evening with no exposure to sunlight.
  • Step 2 Washing of the canes in cold water with 100 ppm of H 2 0 2 .
  • Step 3 Cleaning of the canes manually for effective removal of the adhered soil/mud.
  • Step 4 Crushing of the canes by using open crusher (lOOLt/hr)
  • Step 5 Addition of ascorbic acid in the collection can.
  • Step 6 Chill the product to 9°C Product Cooling Tank.
  • Step 7 Pump the product by using PD pump through slot strainer of 1 10 micron size in Mixing System Tank/Jacketted Process Tank with Nitrogen flushing.
  • Step 8 Pass the product through tripurpose separator at 50°C for separation of haze.
  • Step 9 Pasteurize the product at 75°C/120sec Enzyme De-activation Module.
  • Step 10 Batch making by addition of stabilizers, acid, colors (Formulation in SC-04 Code).
  • Step 11 UHT at 98°C for 15sec with double stage homogenization and de-aerator.
  • Step 12 Product stored in Aseptic Storage Tank with Nitrogen flushing to avoid multiple re-circulation of the product i.e. repeated heat exposure to the product.
  • Step 13 Fill the product in 200ml Tetra Brik Aseptic.
  • Step 1 Sugarcane (Breed No 86032) cutting in the farm in the evening with no exposure to sunlight.
  • Step 2 Washing of the canes in cold water with 100 ppm of H 2 0 2 .
  • Step 3 Cleaning of the canes manually for effective removal of the adhered soil/mud.
  • Step 4 Crushing of the canes by using open crusher (l OOLt/hr)
  • Step 5 Addition of ascorbic acid in the collection can.
  • Step 6 Chill the product to 9°C Product Cooling Tank.
  • Step 7 Pump the product by using PD pump through slot strainer of 110 micron size in Mixing System Tank/Jacketted Process Tank with Nitrogen flushing.
  • Step 8 Pass the product through tripurpose separator at 50°C for separation of haze.
  • Step 9 Pasteurize the product at 75°C/120sec in Enzyme De-activation Module.
  • Step 10 Batch making by addition of stabilizers, acid, colors (Formulation in SC-05
  • Step 11 UHT at 95°C for 8sec with double stage homogenization and de-aerator.
  • Step 12 Product stored in Aseptic Storage Tank with Nitrogen flushing to avoid multiple re-circulation of the product i.e. repeated heat exposure to the product.
  • Step 13 Fill the product in 200ml Tetra Brik Aseptic.
  • Step 1 Sugarcane (Breed No 86032) cutting in the farm in the evening with no exposure to sunlight.
  • Step 2 Washing of the canes in cold water with 100 ppm of H 2 0 2 .
  • Step 3 Cleaning of the canes manually for effective removal of the adhered soil/mud.
  • Step 4 Crushing of the canes by using open crusher (lOOLt/hr)
  • Step 5 Addition of ascorbic acid in the collection can.
  • Step 6 Chill the product to 9°C Product Cooling Tank.
  • Step 7 Pump the product by using PD pump through slot strainer of 110 micron size in Mixing System Tank/Jacketted Process Tank with Nitrogen flushing.
  • Step 8 Pass the product through tripurpose separator at 50°C for separation of haze.
  • Step 9 Pasteurize the product at 75°C/120sec in Enzyme De-activation Module.
  • Step 10 Batch making by addition of stabilizers, acid, colors (Formulation in SC-06 Code).
  • Step 11 UHT at 98°C for 16sec with double stage homogenization and de-aerator.
  • Step 12 Product is stored in Aseptic Storage Tank with Nitrogen flushing to avoid multiple re-circulation of the product i.e. repeated heat exposure to the product.
  • Step 13 Fill the product in 200ml Terra Brik Aseptic.
  • Step 1 Sugarcane (Breed No 86032) cutting in the farm in the evening with no exposure to sunlight.
  • Step 2 Washing of the canes in cold water with 100 ppm of H 2 0 2 .
  • Step 3 Cleaning of the canes manually for effective removal of the adhered soil/mud.
  • Step 4 Crushing of the canes by using open crusher (lOOLt/hr)
  • Step 5 Addition of ascorbic acid in the collection can.
  • Step 6 Chill the product to 9°C Product Codling Tank.
  • Step 7 Pump the product by using PD pump through slot strainer of 110 micron size in Mixing System Tank/Jacketted Process Tank with Nitrogen flushing.
  • Step 8 Pass the product through tripurpose separator at 50°C for separation of haze.
  • Step 9 Pasteurize the product at 75°C/120sec in Enzyme De-activation Module.
  • Step 10 Batch making by addition of stabilizers, acid, colors (Formulation in SC-07 Code).
  • Step " 11 UHT at 94°C for 30sec with double stage homogenization and de-aerator.
  • Step 12 Product stored in Aseptic Storage Tank with Nitrogen flushing to avoid multiple re-circulation of the product i.e. repeated heat exposure to the product.
  • Step 13 Fill the product in 200ml Tetra Brik Aseptic Slim.
  • EXAMPLE 10
  • Step 1 Sugarcane (Breed No 86032) cutting in the farm in the evening with no exposure to sunlight.
  • Step 2 Washing of the canes in cold water with 100 ppm of H 2 0 2 .
  • Step 3 Cleaning of the canes manually for effective removal of the adhered soil/mud.
  • Step 4 Crushing of the canes by using open crusher (lOOLt/hr)
  • Step 5 Addition of ascorbic acid in the collection can.
  • Step 6 Chill the product to 9°C Product Cooling Tank.
  • Step 7 Pump the product by using PD pump through slot strainer of 110 micron size in Mixing System Tank/Jacketted Process Tank with Nitrogen flushing.
  • Step 8 Pass the product through tripurpose separator at 50°C for separation of haze.
  • Step 9 Pasteurize the product at 75°C/120sec in Enzyme De-activation Module.
  • Step 10 Batch making by addition of stabilizers acid, colors (Formulation in SC-08 Code).
  • Step 11 UHT at 92°C for 30sec with double stage homogenization and de- aerator.
  • Step 12 Product stored in Aseptic Storage Tank with Nitrogen flushing to avoid multiple re-circulation of the product i.e. repeated heat exposure to the product..
  • Step 13 Fill the product in 200ml Tetra Bfik Aseptic Slim.
  • EXAMPLE 11
  • Step 1 Sugarcane (Breed No 86032) cutting in the farm in the evening with no exposure to sunlight.
  • Step 2 Washing of the canes in cold water with 100 ppm of H 2 0 2 .
  • Step 3 Cleaning* of the canes manually for effective removal of the adhered soil/mud.
  • Step 4 Crushing of the canes by using open crusher (1 OOLt/hr)
  • Step 5 Addition of ascorbic acid in the collection can.
  • Step 6 Chill the product to 9°C Product Cooling Tank.
  • Step 7 Pump the product by using PD pump through slot strainer of 110 micron size in Mixing System Tank/Jacketted Process Tank with Nitrogen flushing.
  • Step 8 Pass the product through tripurpose separator at 50°C for separation of haze.
  • Step 9 Pasteurize the product at 75°C/120sec in Enzyme De-activation Module.
  • Step 10 Transfer the product to Almix tank.
  • Step 11 Batch making by addition of stabilizers, acid, colors (Formulation in SC-09 Code).
  • Step 12 UHT at 95°C for 8sec with double stage homogenization and de-aerator.
  • Step 13 Product is stored in Aseptic Storage Tank with Nitrogen flushing to avoid multiple re-circulation of the product i.e. repeated heat exposure to the product.
  • Stepl4 Fill the product in 200ml Terra Brik Aseptic Slim.
  • Step 1 Sugarcane (Breed No 86032) cutting in the farm in the evening.
  • Step 2 Washing of the canes in cold water with 100 ppm of H 2 0 2 .
  • Step 3 Cleaning of the canes manually for effective removal of the adhered soil/mud.
  • Step 4 Crushing of the canes by using open crusher ( 1 OOLt/hr)
  • Step 5 Addition of ascorbic acid in the collection can.
  • Step 6 Chill the product to 9°C Product Cooling Tank.
  • Step 7 Pump the product by using PD pump through slot strainer of 110 micron size in Mixing System Tank/Jacketted Process Tank with Nitrogen flushing.
  • Step 8 Pass the product through tripurpose separator at 50°C for separation of haze.
  • Step 9 Pasteurize the product at 80°C/120sec in Enzyme De-activation Module.
  • Step 10 Transfer the product to Mixing System Tank
  • Step 11 Batch making by addition of stabilizers, acid, colors (Formulation in SC-10 Code).
  • Step 12 UHT at 90°C for 16sec with double stage homogenization and de- aerator.
  • Step 13 Product is stored in Aseptic Storage Tank with Nitrogen flushing to avoid multiple re-circulation of the product i.e. repeated heat exposure to the product.
  • Step 14 Fill the product in 200ml Tetra Brik Aseptic Slim.
  • EXAMPLE 13
  • Step 1 Sugarcane (Breed No 86032) cutting in the farm in the evening with no exposure to sunlight.
  • Step 2 Washing of the canes in cold water with 100 ppm of H 2 0 2 .
  • Step 3 Cleaning of the canes manually for effective removal of the adhered soil/mud.
  • Step 4 Crushing of the canes by using open crusher (lOOLt/hr)
  • Step 5 Addition of ascorbic acid in the collection can.
  • Step 6 Chill the product to 9°C Product Cooling Tank.
  • Step 7 Pump the product by using PD pump through slot strainer of 110 micron size in Mixing System Tank/Jacketted Process Tank with Nitrogen flushing.
  • Step 8 Pass the product through tripurpose separator at 50°C for separation of haze.
  • Step 9 Pasteurize the product at 80°C/120sec in Enzyme De-activation Module.
  • Step 10 Transfer the product to Mixing System Tank.
  • Step 11 Batch making by addition of stabilizers, acid, colors (Formulation in SC-11 Code).
  • Step 12 UHT at 92°C for 15sec with double stage homogenization and de-aerator.
  • Step 13 Product is stored in Aseptic Storage Tank with Nitrogen flushing to avoid multiple re-circulation of the product i.e. repeated heat exposure to the product.
  • Step 14 Fill the product in 200ml Tetra Brik Aseptic Slim.
  • Step 1 Sugarcane (Breed No 86032) cutting in the farm in the evening with no exposure to sunlight.
  • Step 2 Washing of the canes in cold water with 100 ppm of H 2 0 2 .
  • Step 3 Cleaning of the canes manually for effective removal of the adhered soil/mud.
  • Step 4 Crushing of the canes by using open crusher (lOOLt/hr)
  • Step 5 Addition of ascorbic acid in the collection can.
  • Step 6 Chill the product to 9°C Product Cooling Tank.
  • Step 7 Pump the product by using PD pump through slot strainer of 110 micron size in Mixing System Tank/Jacketted Process Tank with Nitrogen flushing.
  • Step 8 Pass the product through tripurpose separator at 50°C for separation of haze.
  • Step 9 Pasteurize the product at 80°C/120sec in Enzyme De-activation Module.
  • Step 10 Transfer the product to Mixing System Tank
  • Step 11 Batch making by addition of stabilizers, acid, colors (Formulation in SC-12P Code).
  • Step 12 UHT at 92°C for 15 sec with double stage homogenization and de- aerator.
  • Step 13 Product is stored in Aseptic Storage Tank with Nitrogen flushing to avoid multiple re-circulation of the product i.e. repeated heat exposure to the product.
  • Step 14 Fill the product in 200ml Tetra Brik Aseptic Slim.
  • EXAMPLE 15
  • Step 1 Sugarcane (Breed No 86032) cutting in the farm in the evening with no exposure to sunlight.
  • Step 2 Washing of the canes in cold water with 100 ppm of H 2 0 2 .
  • Step 3 Cleaning of the canes manually for effective removal of the adhered soil/mud.
  • Step 4 Crushing of the canes by using specially designed crusher (closed system) with nitrogen blanketing with annexed chilling unit with a peristaltic pump.
  • Step 5 Addition of ascorbic acid in the collection can.
  • Step 6 Chill the product to 9°C Product Cooling Tank.
  • Step 7 Pump the product by using PD pump through slot strainer of 110 micron size in Mixing System Tank/Jacketted Process Tank with Nitrogen flushing.
  • Step 8 Pass the product through tripurpose separator at 50°C for separation of haze.
  • Step 9 Pasteurize the product at 80°C/120sec in Enzyme De-activation Module.
  • Step 10 Transfer the product to Mixing System Tank
  • Step 11 Batch making by addition of stabilizers, acid, colors (Formulation in SC-13P
  • Step 12 UHT at 91°C for 15 sec with double stage homogenization and de-aerator.
  • Step 13 Product is sent to Aseptic Storage Tank with Nitrogen flushing to avoid multiple re-circulation of the product i.e. repeated heat exposure to the product.
  • Step 14 Fill the product in 200ml Tetra Brik Aseptic Slim.
  • Step 1 Sugarcane (Breed No 86032) cutting in the farm in the evening with no exposure to sunlight.
  • Step 2 Washing of the canes in cold water with 100 ppm of H 2 0 2 .
  • Step 3 Cleaning of the canes manually for effective removal of the adhered soil/mud.
  • Step 4 Crushing of the canes by using specially designed crusher (closed system) with nitrogen blanketing with annexed chilling unit with a peristaltic pump.
  • Step 5 Addition of ascorbic acid in the collection can.
  • Step 6 Chill the product to 9°C Product Cooling Tank.
  • Step 7 Pump the product by using PD pump through slot strainer of 110 micron size in Mixing System Tank/Jacketted Process Tank with Nitrogen flushing.
  • Step 8 Pass the product through tripurpose separator at 50°C for separation of haze.
  • Step 9 Pasteurize the product at 80°C/120sec in Enzyme De-activation Module.
  • Step 10 Transfer the product to Mixing System Tank.
  • Step 11 Batch making by addition of stabilizers, acid, colors (Formulation in SC- 14LPA Code).
  • Step 12 UHT at 88°C for 15sec with double stage homogenization and de-aerator.
  • Step 13 Product is stored in Aseptic Storage Tank with Nitrogen flushing to avoid multiple re-circulation of the product i.e. repeated heat exposure to the product.
  • Step 14 Fill the product in 200ml Tetra Brik Aseptic Slim.
  • Step 1 Sugarcane (Breed No 86032) cutting in the farm in the evening with no exposure to sunlight!
  • Step 2 Washing of the canes in cold water with 100 ppm of H2O2.
  • Step 3 Cleaning of the canes manually for effective removal of the adhered soil/mud.
  • Step 4 Crushing of the canes by using specially designed crusher (closed system) with nitrogen blanketing with annexed chilling unit with a peristaltic pump.
  • Step 5 Addition of ascorbic acid in the collection can.
  • Step 6 Chill the product to 9°C Product Cooling Tank.
  • Step 7 Pump the product by using PD pump through slot strainer of 110 micron size in Mixing System Tank/Jacketted Process Tank with Nitrogen flushing.
  • Step 8 Pass the product through tripurpose separator at 50°C for separation of haze.
  • Step 9 Pasteurize the product at 75°C/60sec in Enzyme De- activation Module.
  • Step 10 Transfer the product to Mixing System Tank.
  • Step 11 Batch making by addition of stabilizers, acid, colors (Formulation in SC- 15 LP Code).
  • Step 12 UHT at 90°C for 15 sec with double stage homogenization and de-aerator.
  • Step 13 Product is stored in Aseptic Storage Tank with Nitrogen flushing to avoid multiple re-circulation of the product i.e. repeated heat exposure to the product.
  • Step 14 Fill the product in 200ml Tetra Brik Aseptic Slim.
  • EXAMPLE 18
  • Step 1 Sugarcane (Breed No 86032) cutting in the farm in the evening with no exposure to sunlight.
  • Step 2 Washing of the canes in cold water with 100 ppm of H 2 0 2 .
  • Step 3 Cleaning of the canes manually for effective removal of the adhered soil/mud.
  • Step 4 Crushing of the canes by using specially designed crusher (closed system) with nitrogen blanketing with annexed chilling unit with a peristaltic pump.
  • Step 5 Addition of ascorbic acid in the collection can.
  • Step 6 Chill the product to 9°C Product Cooling Tank.
  • Step 7 Pump the product by using PD pump through slot strainer of 110 micron size in Mixing System Tank/Jacketted Process Tank with Nitrogen flushing.
  • Step 8 Pass the product through tripurpose separator at 50°C for separation of haze.
  • Step 9 Pasteurize the product at 75°C/30sec in Enzyme De-activation Module.
  • Step 10 Transfer the product to Mixing System Tank.
  • Step 11 Batch making by addition of stabilizers, acid, colors (Formulation in SC- 16LP Code).
  • Step 12 UHT at 90°C for 15sec with double stage homogenization and de-aerator.
  • Step 13 Product is sent to Aseptic Storage Tank with Nitrogen flushing to avoid multiple re-circulation of the product i.e. repeated heat exposure to the product.
  • Step 14 Fill the product in 200ml Tetra Brik Aseptic Slim.
  • Step 1 Sugarcane (Breed No 86032) cutting in the farm in the evening with no exposure to sunlight.
  • Step 2 Washing of the canes in cold water with 100 ppm of H 2 0 2 .
  • Step 3 Cleaning of the canes manually for effective removal of the adhered soil/mud.
  • Step 4 Crushing of the canes by using specially designed crusher (closed system) with nitrogen blanketing with annexed chilling unit with a peristaltic pump.
  • Step 5 Addition of ascorbic acid in the collection can.
  • Step 6 Chill the product to 9°C Product Cooling Tank.
  • Step 7 Pump the product by using PD pump through slot strainer of 110 micron size in Mixing System Tank/Jacketted Process Tank with Nitrogen flushing.
  • Step 8 Pass the product through tripurpose separator at 50°C for separation of haze.
  • Step 9 Pasteurize the product at 75°C/30sec in Enzyme De-activation Module.
  • Step 10 Transfer the product to Mixing System Tank.
  • Step 11 Batch making by addition of stabilizers, acid, colors (Formulation in SC-
  • Step 12 UHT at 90°C for 15sec with double stage homogenization and de-aerator.
  • Step 13 Product is stored in Aseptic Storage Tank with Nitrogen flushing to avoid multiple re-circulation of the product i.e. repeated heat exposure to the product.
  • Step 14 Fill the product in 200ml Terra Brik Aseptic Slim.
  • EXAMPLE 20
  • Step 1 Sugarcane (Breed No 86032) cutting in the farm in the evening with no exposure to sunlight.
  • Step 2 Washing of the canes in cold water with 100 ppm of H 2 0 2 .
  • Step 3 Cleaning of the canes manually for effective removal of the adhered soil/mud.
  • Step 4 Crushing of the canes by using specially designed crusher (closed system) with nitrogen blanketing with annexed chilling unit with a peristaltic pump.
  • Step 5 Addition of ascorbic acid in the collection can.
  • Step 6 Chill the product to 9°C Product Cooling Tank.
  • Step 7 Pump the product hy using PD pump through slot strainer of 110 micron size in Mixing System Tank/Jacketted Process Tank with Nitrogen flushing.
  • Step 8 Pass the product through tripurpose separator at 50°C for separation of haze.
  • Step 9 Pasteurize the product at 75°C/30sec in Enzyme De-activation Module.
  • Step 10 Transfer the product to Mixing System Tank.
  • Step 11 Batch making by addition of stabilizers, acid, colors (Formulation in SC- 18LP Code).
  • Step 12 UHT at 90°C for 15sec with double stage homogenization and de-aerator.
  • Step 13 Product is stored in Aseptic Storage Tank with Nitrogen flushing to avoid multiple re-circulation of the product i.e. repeated heat exposure to the product.
  • Step 14 Fill the product in 200ml Tetra Brik Aseptic Slim.
  • Step 1 Sugarcane (Breed No 86032) cutting in the farm in the evening with no exposure to sunlight.
  • Step 2 Washing of the canes in cold water with 100 ppm of H 2 0 2 .
  • Step 3 Cleaning of the canes manually for effective removal of the adhered soil/mud.
  • Step 4 Crushing of the canes by using specially designed crusher (closed system) with nitrogen blanketing with annexed chilling unit with a peristaltic pump.
  • Step 5 Addition of ascorbic acid in the collection can.
  • Step 6 Chill the product to 9°C Product Cooling Tank.
  • Step 7 Pump the product by using PD pump through slot strainer of 110 micron size in Mixing System Tank/Jacketted Process Tank with Nitrogen flushing.
  • Step 8 Pass the product through tnpurpose separator at 50°C for separation of haze.
  • Step 9 Pasteurize the product at 75°C/15sec in Enzyme De-activation Module.
  • Step 10 Transfer the product to Mixing System Tank.
  • Step 11 Batch making by addition of stabilizers, acid, colors (Formulation in SC-19P Code).
  • Step 12 UHT at 90°C for 15sec with double stage homogenization and de-aerator.
  • Step 13 Product is stored in Aseptic Storage Tank with Nitrogen flushing to avoid multiple re-circulation of the product i.e. repeated heat exposure to the product.
  • Step 14 Fill the product in 200ml Tetra Brik Aseptic Slim.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

La présente invention concerne un procédé de production et de conditionnement d'un jus de canne à sucre frais à longue durée de conservation. La présente invention concerne plus spécifiquement un procédé de conditionnement du jus de canne à sucre permettant de conserver son goût naturel et sa couleur naturelle dans le format conditionné. La présente invention concerne également un procédé de conditionnement de jus de canne à sucre avec une durée de conservation plus longue.
PCT/IN2016/000054 2015-02-27 2016-02-29 Procédé de production et de conditionnement de jus de canne à sucre WO2016135748A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IN655MU2015 2015-02-27
IN655/MUM/2015 2015-02-27

Publications (1)

Publication Number Publication Date
WO2016135748A1 true WO2016135748A1 (fr) 2016-09-01

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018191400A1 (fr) * 2017-04-12 2018-10-18 Whole Cane Systèmes et procédés de production de sirops et de poudres à partir de canne à sucre au moyen d'une technologie froide et produits les comprenant
WO2018203310A1 (fr) * 2017-05-05 2018-11-08 Fredianelli S.R.L.S. Boisson améliorée
IT201900020859A1 (it) * 2019-11-12 2021-05-12 Fredianelli S R L S Bevanda migliorata

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1144062A (zh) * 1995-08-25 1997-03-05 付佑林 一种天然甘蔗汁的生产方法
US6068869A (en) 1998-02-24 2000-05-30 Jucana Investment Cc Method of producing a stabilized sugar cane juice product
US20030185959A1 (en) * 2002-03-26 2003-10-02 Iboyaima Singh Process for preparing ready-to-drink shelf stable sugarcane juice beverage
EP1571927B1 (fr) 2002-12-17 2007-03-07 Council Of Scientific And Industrial Research Jus de canne a sucre aromatise en conditionnements unitaires aseptises
US20090214743A1 (en) * 2008-02-21 2009-08-27 Tropicana Products Inc. Method for producing and packaging juice
US20120251665A1 (en) * 2011-04-04 2012-10-04 Kanasao Bv System and method for preparing a shelf-stable botanical extract

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1144062A (zh) * 1995-08-25 1997-03-05 付佑林 一种天然甘蔗汁的生产方法
US6068869A (en) 1998-02-24 2000-05-30 Jucana Investment Cc Method of producing a stabilized sugar cane juice product
US20030185959A1 (en) * 2002-03-26 2003-10-02 Iboyaima Singh Process for preparing ready-to-drink shelf stable sugarcane juice beverage
EP1571927B1 (fr) 2002-12-17 2007-03-07 Council Of Scientific And Industrial Research Jus de canne a sucre aromatise en conditionnements unitaires aseptises
US20090214743A1 (en) * 2008-02-21 2009-08-27 Tropicana Products Inc. Method for producing and packaging juice
US20120251665A1 (en) * 2011-04-04 2012-10-04 Kanasao Bv System and method for preparing a shelf-stable botanical extract

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018191400A1 (fr) * 2017-04-12 2018-10-18 Whole Cane Systèmes et procédés de production de sirops et de poudres à partir de canne à sucre au moyen d'une technologie froide et produits les comprenant
WO2018203310A1 (fr) * 2017-05-05 2018-11-08 Fredianelli S.R.L.S. Boisson améliorée
IT201900020859A1 (it) * 2019-11-12 2021-05-12 Fredianelli S R L S Bevanda migliorata

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