WO2016141886A1 - 一种甘蔗饮用水及复配甘蔗汁饮料的生产工艺 - Google Patents

一种甘蔗饮用水及复配甘蔗汁饮料的生产工艺 Download PDF

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WO2016141886A1
WO2016141886A1 PCT/CN2016/076097 CN2016076097W WO2016141886A1 WO 2016141886 A1 WO2016141886 A1 WO 2016141886A1 CN 2016076097 W CN2016076097 W CN 2016076097W WO 2016141886 A1 WO2016141886 A1 WO 2016141886A1
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sugar cane
membrane
filtration
cane juice
juice
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PCT/CN2016/076097
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English (en)
French (fr)
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叶丽娜
凌国庆
彭文博
林兴盛
张宇
范克银
陈家权
冯春亚
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广西叶茂机电自动化有限责任公司
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Priority to AU2016228592A priority Critical patent/AU2016228592B2/en
Publication of WO2016141886A1 publication Critical patent/WO2016141886A1/zh

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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
    • 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
    • A23L2/52—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
    • A23L2/70—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

Definitions

  • the invention relates to a production process of sugar cane juice drinking water and compound sugar cane juice beverage, and belongs to the technical field of deep processing of sugar cane juice.
  • Sugar cane is an annual or perennial tropical and subtropical herb with high nutritional value. Sugar cane is rich in sugar and water, and the content of sucrose, glucose and fructose is as high as 12%. In addition, scientific analysis, sugar cane also contains a variety of amino acids, vitamins and proteins, fat, calcium, phosphorus, iron and other substances that are very beneficial to the body's metabolism. Ancient Chinese medical scientists also listed sugar cane as a “reinforcing drug”. Chinese medicine believes that sugar cane into the lungs, stomach two classics, has the special effect of clearing heat, Shengjin, Qiqi, Runzao, Bufeiyiwei, can treat the injury caused by fever, upset thirst, nausea and vomiting, lung dryness Cough and asthma. In addition, sugar cane can also be relieved by laxation, and drinking its juice can also alleviate alcoholism.
  • Sugar cane juice refers to the juice produced after crushing sugar cane. Sugarcane juice is made into a beverage because of its high sugar content. It is not only easy to eat, but also has excellent taste. It can effectively preserve various nutrients beneficial to the human body in sugar cane. It is a good choice for sugarcane processing.
  • Sugar cane drinking water refers to the clear liquid after sugar cane juice is removed, that is, the water contained in sugar cane. The sugar cane drinking water is used for compounding sugar cane juice beverage, which can maintain pure original flavor and is also very suitable. Drink directly. Sugar cane produced in China is mainly used to make sugar.
  • the sugarcane juice processed by the conventional pressing process has a difficult problem to be solved, that is, the stability of fresh sugar cane juice is very poor, it is difficult to preserve for a long time, and it is easy to produce enzymatic browning, microbial contamination and colloidalization, which seriously affects The taste, therefore, fresh sugar cane juice is generally only suitable for freshly squeezed drinks, not suitable for the production of food and beverage.
  • the patent document "Method for obtaining sugar cane-based juice and juice obtained and beverage containing the same discloses a method for obtaining fresh sugar cane juice with improved properties, which is applicable. For the preparation of food and beverage.
  • the tangential filtration of the crude sugar cane juice is carried out at a cane juice temperature of 40-65 ° C using a filter membrane having a cut-off threshold in the range of 50 to 150 kg/mol or an average pore diameter ranging from 0.05 to 0.2 ⁇ m.
  • a sugar cane juice suitable for preparing a beverage is added before pressing sugar cane. But the problem with this method is:
  • the selected filter membrane is ultrafiltration membrane.
  • the pore diameter is too small.
  • the crude sugar cane juice just squeezed out is dirty and contains more bagasse. If you directly enter the ultrafiltration membrane with too small pore size, the membrane pores will be blocked quickly, resulting in low filtration efficiency, long time and high ultrafiltration membrane loss.
  • sugar cane juice contains more plant protein, colloid, tannin, starch and other substances. If the cane juice is directly filtered at a temperature of 40-65 ° C, these substances cannot be effectively filtered out. These substances exist in sugar cane juice. On the other hand, it will affect the taste. On the other hand, if pasteurization is carried out later, the temperature will rise, and the protein, tannin and colloid will be precipitated. The sugar cane juice will become cloudy and the turbidity (NTU) will be The rapid rise to around 160 around 1.5 reduces the quality of sugar cane juice and is not conducive to long-term preservation.
  • NTU turbidity
  • the process contains a long step of the enzyme-killing step, on the one hand will affect the flavor of sugar cane juice, on the other hand, the longer process will increase production costs.
  • the microfiltration membrane with larger pore size is selected for filtration, and the temperature of the cane juice is directly raised to a higher temperature of 80-100 ° C. Effectively removes plant protein, colloid, tannin, starch and other substances, and rapidly inactivates various enzymes that cause browning, and can also achieve filtration sterilization. At the same time, it can effectively preserve the beneficial substances such as polyphenols and octacosanol in sugar cane juice; on the other hand, the coarse filter can be used for pretreatment, and the microfiltration membrane used has a large pore size and high filtration temperature.
  • the viscosity of the sugar cane juice is reduced, the filtration speed is greatly improved, and the time for the crude sugar cane juice to stay before entering the microfiltration step is short, and the sugar cane juice can be well controlled without adding heat treatment to the microwave or steam before pressing the sugar cane. Browning.
  • the sugarcane juice is subjected to nanofiltration membrane separation and concentration, reverse osmosis membrane filtration and compounding, and the sugarcane juice supernatant filtered by the microfiltration membrane is concentrated into syrup, and the sugar cane juice drinking water is separated and filtered, and then sugar cane is taken.
  • the juice drinking water is compounded with the concentrated syrup, which can control the sugar cane juice beverage with different sweetness ratio, minimize the original flavor of the sugar cane juice, and effectively remove the bitterness in the sugar cane juice.
  • concentration with a nanofiltration membrane can effectively replace multi-effect evaporation concentration, reduce energy consumption, and also reduce production costs.
  • the sugarcane drinking water obtained by filtering the nanofiltration liquid through the reverse osmosis membrane is pure natural plant water, which is beneficial to human health, that is, it can be directly used for drinking, and can also be used for compounding sugarcane juice beverage, thereby realizing effective for sugarcane water resources. use.
  • the object of the present invention is to provide a novel production process of sugar cane drinking water and compound sugar cane juice beverage, which has the characteristics of short process flow, low energy consumption, small investment, small floor space, and the like, and products. Pure, non-polluting, high quality and healthier.
  • a production process of sugar cane drinking water and compound sugar cane juice beverage characterized in that the following steps are included:
  • A. Sugar cane juice The washed sugar cane is pressed by conventional pressing equipment to obtain coarse sugar cane juice;
  • the crude sugar cane juice is pretreated by a filtering device to remove larger bagasse;
  • Microfiltration membrane filtration The pretreated crude sugar cane juice is heated and sent to a microfiltration membrane for filtration.
  • the microfiltration membrane adopts a ceramic membrane with a pore diameter of 300-1200 nm, and the temperature of the cane juice is 80-100 ° C during filtration.
  • the pressure is 0.1-0.5 MPa, and the sugar cane juice supernatant having a sucrose concentration of 12-14 ° Bx is obtained;
  • Nanofiltration membrane separation and concentration The sugarcane juice supernatant obtained by filtering through the microfiltration membrane is sent to a nanofiltration membrane for separation and concentration.
  • the nanofiltration membrane adopts a nanofiltration membrane with a molecular weight cut off of 100-500 Da, and the filtration temperature is 50. ⁇ 80 ° C, filtration pressure is 1.0 ⁇ 4.0 MPa, thereby concentrating the sucrose concentration of the sugar cane juice supernatant to 30-32° Bx, forming a concentrated syrup of sugar cane juice, and separating the nanofiltration liquid, and the nanofiltration liquid is a sugar cane juice clearing liquid for removing more than 99% sugar;
  • E. Reverse osmosis membrane filtration The nanofiltration membrane separated by the nanofiltration membrane is sent to the reverse osmosis membrane system for separation and filtration.
  • the reverse osmosis membrane is made of high temperature resistant membrane, and the filtration temperature is 50-80 ° C, and the filtration pressure is 1.0. ⁇ 4.0 MPa, thereby further filtering the residual sugar of the nanofiltration solution and impurities such as monovalent ions to obtain a sugar cane drinking water that can be directly consumed;
  • the sugar cane drinking water filtered by the reverse osmosis membrane and the concentrated sugar syrup obtained by concentrating the nanofiltration membrane are compounded according to different ratios to obtain different sweetness of raw sugar cane juice required by different people. Drink.
  • the nanofiltration liquid separated by the nanofiltration membrane in the step D can also be directly
  • the sugar cane juice concentrated syrup obtained by concentration through the nanofiltration membrane is compounded according to different ratios, and the raw sugar cane juice beverages with different sweetness required by different people are obtained.
  • the sugar cane juice liquid obtained by filtering the microfiltration membrane in step C may be compounded with the nanofiltration liquid obtained in step D or the sugar cane drinking water obtained in step E according to different ratios to obtain different populations.
  • Raw sweet cane juice beverages of different sweetness are required.
  • the filtering device may be a security filter, a disc centrifuge or a high frequency vibrating screen.
  • a disc centrifuge select a speed of 3000 ⁇ 12000r / min, preferably a speed of 10000r / min;
  • a high frequency vibrating screen select the accuracy of 80 ⁇ 200 mesh, the frequency is 500 ⁇ 2000r / min, preferably The precision is 120 mesh and the frequency is 1200r/min, which can ensure the precision of preprocessing and obtain high processing capacity.
  • the microfiltration membrane preferably has a pore diameter of 300 to 500 nm, the cane juice temperature is 90 to 95 ° C, the filtration pressure is 0.35 to 0.5 MPa, the optimal microfiltration membrane pore size is 500 nm, and the cane juice temperature is 95 ° C. The pressure is 0.4 MPa. Under this condition, the flux can be reduced slowly and the energy consumption is relatively low.
  • the nanofiltration membrane is made of ceramic or polyether sulfone, polyamide high temperature resistant organic membrane, preferably the nanofiltration membrane has a pore size of 100 to 300 Da, the filtration temperature is 70 to 80 ° C, and the filtration pressure is 2.0 to 3.0. Mpa.
  • the nanofiltration membrane has a pore size of 150 Da and the filtration temperature is 80 ° C, it can ensure high membrane flux and slow membrane fouling, and the membrane has high rejection of sucrose, sucrose.
  • the extraction rate is above 99.9%.
  • the filtration pressure is controlled at 3.0 MPa, the membrane flux is large, which can ensure the production efficiency and the membrane flux is easy to recover.
  • the reverse osmosis membrane is made of polyethersulfone or polyamide, and the filtration temperature is preferably 70 to 80 ° C, and the filtration pressure is 2.0 to 3.0 MPa.
  • the filtration pressure is controlled at 3.0 MPa, the membrane flux is large, the membrane contamination is slow, and the maximum production efficiency can be ensured.
  • additives such as honey, puerarin extract, honeysuckle extract, Dendrobium candidum extract, vitamin C, vitamin E and the like may be added to obtain more different kinds of sugar cane juice beverages.
  • the process of the invention uses the microfiltration membrane and the nanofiltration membrane to clarify and concentrate the sugar cane juice, and can retain the naturalness of the sugarcane juice to a greater extent.
  • the taste is high, the degree of automation is high, the labor cost can be saved by 80%, the energy consumption is reduced, the energy saving and the emission reduction are achieved, and the economic benefit is remarkable.
  • the process flow of the invention is shorter and the control process is simpler.
  • the sugarcane juice is clarified, it is also provided with nanofiltration membrane separation and concentration, reverse osmosis membrane filtration and compounding, which can obtain concentrated syrup for transportation, and can remove about 50% of monovalent ions, which can remove sugarcane well.
  • the bitterness in the juice while making full use of the sugar cane itself, can be obtained directly drinking pure natural sugar cane drinking water, can also be compounded into any different sweetness of the original sugar cane juice drink to meet the needs of different groups of people.
  • the invention adopts the microfiltration membrane to filter, the microorganisms such as bacteria can be directly filtered out, and the obtained clarified product does not need to be pasteurized again in the subsequent process, thereby maintaining the original flavor of the sugarcane juice and reducing the original flavor. Production steps to reduce production costs.
  • the sugar cane drinking water produced by the process of the invention is pure natural plant water, beneficial to the human body, meets the national bottled drinking water standard, and realizes the resource utilization of the sugar cane.
  • the sugar cane juice beverage compounded by the method of the invention can effectively preserve various natural beneficial substances such as natural pigment, polyphenol and octacosanol in sugar cane juice, does not contain bitter taste, has good taste and is rich in nutrients. , resistant to preservation, the finished product is put After half a year, there was no deterioration.
  • 1 is a flow chart showing the production process of the sugar cane drinking water and the compounded sugar cane juice beverage of the present invention.
  • a method for producing a sugar cane juice beverage according to a conventional process is first introduced, specifically: first, the sugar cane is pressed through a pressing device to obtain a crude sugar cane juice; and the coarse sugar cane juice is passed through a trommel sieve and a 20-mesh filter sieve to remove the bagasse.
  • the traditional method for producing sugar cane juice beverage has complicated process and high energy consumption. It also contains sulfur dioxide harmful to human body. The most important thing is that it is not resistant to preservation. Sometimes it has bitter taste, poor taste and lack of original sugar cane. Therefore, Lost the unique flavor of natural sugar cane juice.
  • the specific implementation of the sugar cane drinking water and the compounded sugar cane juice beverage produced according to the process of the present invention is as follows.
  • the sugarcane drinking water and the compounded sugarcane juice beverage are produced according to the following process:
  • A. Sugar cane juice The washed sugar cane is pressed by conventional pressing equipment to obtain coarse sugar cane juice;
  • Pretreatment of crude sugar cane juice The crude sugar cane juice is pretreated by a disc centrifuge to remove larger bagasse, and the speed of the disc centrifuge is 10000 r/min;
  • Microfiltration membrane filtration the pretreated crude sugar cane juice is heated and sent to a microfiltration membrane for filtration.
  • the microfiltration membrane adopts a ceramic membrane with a pore diameter of 300 nm, the temperature of the cane juice is 90 ° C, and the filtration pressure is 0.5 MPa.
  • the sucrose clear juice obtained by filtration through the microfiltration membrane is sent to a nanofiltration membrane for separation and concentration, and the nanofiltration membrane Using a high temperature resistant polyamide nanofiltration membrane with a molecular weight cut off of 500 Da, the filtration pressure is 1.0 MPa, and the sucrose concentration of the sugar cane juice supernatant is concentrated to 30 ° Bx to form a sugar cane juice concentrated syrup;
  • Reverse osmosis membrane filtration The nanofiltration membrane separated by the nanofiltration membrane is sent to the reverse osmosis membrane system for separation and filtration.
  • the reverse osmosis membrane is made of high temperature resistant polyamide membrane, the filtration temperature is 50 ° C, and the filtration pressure is 1.0 MPa. To obtain drinking water for sugar cane that can be directly consumed;
  • the sugar cane drinking water produced through the above steps is pure natural plant water, which is clear and transparent and meets the national standard for bottled drinking water.
  • the sugarcane juice beverage produced by the above steps has not been detected as sulfur dioxide content, and has been biochemically tested to be sterile, meeting national food safety standards, and the beverage has less sugar content, has a special aroma of sugar cane, and has a pure taste.
  • the sugarcane drinking water and the compounded sugarcane juice beverage are produced according to the following process:
  • A. Sugar cane juice The washed sugar cane is pressed by conventional pressing equipment to obtain coarse sugar cane juice;
  • the crude sugar cane juice is pretreated by a high frequency vibrating screen with a precision of 120 mesh and a frequency of 1200 r/min to remove large bagasse;
  • Microfiltration membrane filtration The pretreated crude sugar cane juice is heated and sent to a microfiltration membrane for filtration.
  • the microfiltration membrane adopts a ceramic membrane with a pore diameter of 1200 nm, the temperature of the cane juice is 100 ° C, and the filtration pressure is 0.1 MPa.
  • Nanofiltration membrane separation and concentration The sucrose clear juice obtained by filtering through the microfiltration membrane is sent to a nanofiltration membrane for separation and concentration, and the nanofiltration membrane adopts a ceramic nanofiltration membrane with a molecular weight cutoff of 100 Da, and the filtration pressure is 4.0 MPa, and The sucrose concentration of the sugar cane juice supernatant is concentrated to 28 ° Bx to form a sugar cane juice concentrated syrup;
  • Reverse osmosis membrane filtration The nanofiltration membrane separated by the nanofiltration membrane is sent to the reverse osmosis membrane system for separation and filtration.
  • the reverse osmosis membrane is made of high temperature resistant polyamide membrane, the filtration temperature is 80 ° C, and the filtration pressure is 3.0 MPa. To obtain drinking water for sugar cane that can be directly consumed;
  • the sugar cane drinking water produced through the above steps is pure natural plant water, which is clear and transparent and meets the national standard for bottled drinking water.
  • the sugarcane juice beverage produced by the above steps has not been detected in sulfur dioxide content. It has been biochemically tested to be sterile, meets national food safety standards, and has a sweet and mellow taste. It has a special aroma of sugar cane and is pure in taste. It is suitable for sweet drinks. People drink.
  • the sugarcane drinking water and the compounded sugarcane juice beverage are produced according to the following process:
  • A. Sugar cane juice The washed sugar cane is pressed by conventional pressing equipment to obtain coarse sugar cane juice;
  • Pretreatment of crude sugar cane juice The crude sugar cane juice is pretreated through a 200-mesh security filter to remove larger bagasse;
  • Microfiltration membrane filtration The pretreated crude sugar cane juice is heated and sent to a microfiltration membrane for filtration.
  • the microfiltration membrane adopts a ceramic membrane with a pore diameter of 500 nm, the temperature of the cane juice is 95 ° C, and the filtration pressure is 0.4 MPa.
  • a sugar cane juice serum having a sucrose concentration of 13.5%;
  • Nanofiltration membrane separation and concentration The sucrose clear juice obtained by filtering through the microfiltration membrane is sent to a nanofiltration membrane for separation and concentration, and the nanofiltration membrane adopts a polyamide nanofiltration membrane with a molecular weight cutoff of 150 Da, and the filtration pressure is 3.0 MPa, and Concentrating the sucrose concentration of the sugar cane juice supernatant to 32° Bx to form a sugar cane juice concentrated syrup;
  • Reverse osmosis membrane filtration The nanofiltration membrane separated by the nanofiltration membrane is sent to the reverse osmosis membrane system for separation and filtration.
  • the reverse osmosis membrane is made of high temperature resistant polyamide membrane, the filtration temperature is 70 ° C, and the filtration pressure is 2.0 MPa. To obtain drinking water for sugar cane that can be directly consumed;
  • the sugar cane drinking water filtered by the reverse osmosis membrane and the concentrated sugar syrup obtained by concentrating the nanofiltration membrane are mixed into a 1# sugar cane juice beverage having a sugar content of 3° Bx; the nanofiltration membrane is separated.
  • the obtained nanofiltration liquid is directly mixed with the sugar cane juice concentrated syrup obtained by concentrating the nanofiltration membrane to prepare a 2# sugar cane juice beverage having a sugar content of 3° Bx.
  • the sugar cane drinking water produced through the above steps is pure natural plant water, which is clear and transparent and meets the national standard for bottled drinking water.
  • the 1# sugarcane juice beverage produced by the above steps has not been detected as sulfur dioxide content, and has been biochemically tested as sterile to meet national food safety standards; the 2# sugarcane juice beverage produced by the above steps has not been detected. After biochemistry The test is sterile and meets national food safety standards.
  • the two blended sugar cane juice drinks are light in sweetness, have a special aroma of sugar cane, and have a pure taste. They are suitable for people who like light and sweet drinks.

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Abstract

一种甘蔗饮用水及复配甘蔗汁饮料的生产工艺，包括榨汁、预处理、微滤膜过滤、纳滤膜分离浓缩、反渗透膜过滤和复配六个步骤，复配时还可以加入蜂蜜、葛根提取物、金银花提取物、铁皮石斛提取物、维生素C和维生素E。微滤膜过滤可以滤除甘蔗汁里的微小杂质、细菌、微生物，还可以保持甘蔗汁的原始风味。纳滤膜分离浓缩、反渗透膜过滤可以将甘蔗汁分离成甘蔗饮用水和浓缩糖浆，其中甘蔗饮用水能直接饮用，也能与浓缩糖浆复配成任意不同甜度的原汁甘蔗汁饮料。

Description

一种甘蔗饮用水及复配甘蔗汁饮料的生产工艺 技术领域
本发明涉及一种甘蔗汁饮用水及复配甘蔗汁饮料的生产工艺，属于甘蔗汁深加工技术领域。
背景技术
甘蔗是一种一年生或多年生热带和亚热带草本植物，其营养价值很高，甘蔗中含有丰富的糖分和水分，其中蔗糖、葡萄糖及果糖的含量高达12％。此外，经科学分析，甘蔗中还含有对人体新陈代谢非常有益的多种氨基酸、维生素以及蛋白质、脂肪、钙、磷、铁等物质。我国古代医学家还将甘蔗列入“补益药”。中医认为，甘蔗入肺、胃二经，具有清热、生津、下气、润燥、补肺益胃的特殊效果，可治疗因热病引起的伤津，心烦口渴，反胃呕吐，肺燥引发的咳嗽气喘。此外，甘蔗还可以通便解结，饮其汁还可缓解酒精中毒。
甘蔗汁，指的是将甘蔗压榨之后产生的汁液。甘蔗汁由于含糖量高，将其制作成饮料，不但食用方便，口感极佳，而且可以有效保留甘蔗中对人体有益的各种营养成分，是甘蔗加工不错的选择。甘蔗饮用水，指的是将甘蔗汁脱除糖分后的清液，即甘蔗中所含的水分，甘蔗饮用水用于复配甘蔗汁饮料，可以保持纯正的原汁原味，另外也非常适于直接饮用。我国产的甘蔗主要用来制糖。但目前制糖行业不景气，蔗糖附加值低，糖企生产每吨糖的利润很低，甚至面临濒临亏损的境地，而如果转而生产甘蔗饮用水和甘蔗汁饮料等甘蔗汁深加工产品，其产品附加值会大幅提高，对加速企业转型有着明显的经济意义。
但是，经常规压榨工艺加工出来的甘蔗汁存在着一个难以解决的问题，即新鲜甘蔗汁的稳定性很差，难以长时间保藏，很容易产生酶促褐变、微生物污染和胶体化，严重影响口感，因此，新鲜甘蔗汁一般只适合现榨现饮，不适合用于生产食品饮料。为了解决这个问题，专利文献《获得基于甘蔗的果汁的方法和所获得的果汁及包含该果汁的饮料(公开号：CN1348504A)》一文公开了一种获得具有改善性质的鲜甘蔗汁的方法，适用于制备食品饮料。 在该方法中，采用截止阈值范围是50～150kg/mol或平均孔径范围为0.05～0.2μm的过滤膜在蔗汁温度为40～65℃下对粗甘蔗汁进行切向过滤，可以得到性质稳定适于制备饮料的甘蔗汁。另外为了防止酶促褐变，还在压榨甘蔗前加入微波或蒸汽热处理环节。但该方法存在的问题是：
1、在粗甘蔗汁进入过滤膜之前没有经过预处理环节，且选择的过滤膜为超滤膜，孔径过小，实际生产中，因为刚压榨出来的粗甘蔗汁比较脏，含有较多蔗渣，若直接进入孔径过小的超滤膜，会将膜孔迅速堵住，造成过滤效率低、时间长且超滤膜损耗高。
2、用过滤膜进行过滤时设定的过滤温度太低。实际上，甘蔗汁中含有较多的植物蛋白、胶体、鞣质、淀粉等物质，如果在蔗汁温度为40～65℃下直接过滤，不能有效地将这些物质滤除，这些物质存在甘蔗汁中一方面会影响口感，另一方面，如果后面还要经过巴氏杀菌，温度升高，会将蛋白质、鞣质、胶体的物质析出，甘蔗汁会变得浑浊，浊度(NTU)会从1.5左右迅速上升至160左右，降低了甘蔗汁的品质，并且不利于长期保存。
3、缺少对过滤后的甘蔗汁进行分离浓缩、反渗透膜过滤和和复配环节。一方面不能去除甘蔗汁中的一价离子，在我国存在不少咸水蔗区，使用此类蔗区产的甘蔗用于榨汁生产甘蔗汁饮料时，由于甘蔗汁中含有较多的一价离子，甘蔗汁会带有较重的苦味，严重影响口感。另一方面由于甘蔗汁的甜度非常高，并不完全适合所有人的口味，要想调节其甜度只能加水稀释，但所加的水如果不是甘蔗本身的水，会破坏了甘蔗汁饮料原汁原味的口感。
4、该工艺含有的灭酶环节步骤较长，一方面会影响甘蔗汁风味，另一方面工序较长也会增加生产成本。
发明内容
经我们多次试验表明，若是在甘蔗汁进入过滤膜之前加入预处理环节，过滤时选用更大孔径的微滤膜，并将蔗汁温度直接升至更高的80～100℃，一方面能有效地将植物蛋白、胶体、鞣质、淀粉等物质析出滤除，并使导致褐变的各种酶迅速失活，还能达到过滤除菌的 作用，同时又能将甘蔗汁中的多酚、二十八烷醇等有益物质有效地保存下来；另一方面由于粗甘蔗汁经过预处理，使用的微滤膜孔径较大，且过滤温度高，降低了甘蔗汁的粘度，过滤速度大大提高，粗甘蔗汁在进入微滤环节前所滞留的时间很短，并不需要在压榨甘蔗前加入微波或蒸汽热处理环节也能很好地控制甘蔗汁的褐变。
另外，再加入对甘蔗汁进行纳滤膜分离浓缩、反渗透膜过滤和复配环节，将微滤膜过滤后的甘蔗汁清液浓缩成糖浆，并分离过滤出甘蔗汁饮用水，再拿甘蔗汁饮用水对浓缩糖浆进行复配，既可以控制配比形成不同甜度的甘蔗汁饮料，又最大程度地还原了甘蔗汁的原汁原味，并有效地去除甘蔗汁中的苦味。而且用纳滤膜进行浓缩可以有效地替代多效蒸发浓缩，降低能耗，同时也降低了生产成本。纳滤清液经反渗透膜过滤得到的甘蔗饮用水，是纯天然植物水，对人体健康有益，即可以直接饮用，也可以用于复配甘蔗汁饮料，从而实现了对甘蔗水资源的有效利用。
基于上述试验结果，本发明的目的在于提供一种全新的甘蔗饮用水及复配甘蔗汁饮料的生产工艺，它具有工艺流程短、能耗低、投资小、占地面积小等特点，而且产品纯天然，无污染，质量高，更健康。
本发明所采用的具体技术方案如下：
一种甘蔗饮用水及复配甘蔗汁饮料的生产工艺，其特征在于包括以下步骤：
A、甘蔗榨汁：应用常规压榨设备将清洗后的甘蔗进行压榨，得到粗甘蔗汁；
B、粗甘蔗汁预处理：将粗甘蔗汁通过过滤装置进行预处理，去除较大的蔗渣；
C、微滤膜过滤：将经预处理过的粗甘蔗汁加热后送入微滤膜进行过滤，微滤膜采用孔径为300～1200nm的陶瓷膜，过滤时蔗汁温度为80～100℃，过滤压力为0.1～0.5MPa，得到蔗糖浓度为12～14°Bx的甘蔗汁清液；
D、纳滤膜分离浓缩：将经微滤膜过滤后得到的甘蔗汁清液送入纳滤膜进行分离浓缩，纳滤膜采用截留分子量为100～500Da的纳滤膜，其过滤温度为50～80℃，过滤压力为1.0～ 4.0MPa，从而将甘蔗汁清液的蔗糖浓度浓缩到30～32°Bx，形成甘蔗汁浓缩糖浆，并分离出纳滤清液，纳滤清液为脱除99％以上糖分的甘蔗汁清液；
E、反渗透膜过滤：将经纳滤膜分离出的纳滤清液，送入反渗透膜系统进行分离过滤，反渗透膜采用耐高温膜，其过滤温度50～80℃，过滤压力为1.0～4.0MPa，从而将纳滤清液的剩余糖分和一价离子等杂质进一步滤除，得到可直接饮用的甘蔗饮用水；
F、复配：将经反渗透膜过滤得到的甘蔗饮用水和经纳滤膜浓缩后得到的甘蔗汁浓缩糖浆按不同配比进行复配，得到不同人群需要的不同甜度的原汁甘蔗汁饮料。
当甘蔗汁中的一价离子浓度不高，甘蔗汁苦味不明显时，为了更大程度地保留甘蔗的营养成分，所述步骤D中经纳滤膜分离出的纳滤清液也可以直接和经纳滤膜浓缩后得到的甘蔗汁浓缩糖浆按不同配比进行复配，得到不同人群需要的不同甜度的原汁甘蔗汁饮料。
另外所述步骤C经微滤膜过滤后得到的甘蔗汁清液，也可以将其与步骤D得到的纳滤清液或步骤E得到的甘蔗饮用水按不同配比进行复配，得到不同人群需要的不同甜度的原汁甘蔗汁饮料。
所述步骤B中，过滤装置可采用保安过滤器、碟式离心机或高频振动筛。当采用碟式离心机时，选择其转速为3000～12000r/min，优选转速10000r/min；当采用高频振动筛时，选择其精度为80～200目，频率为500～2000r/min，优选精度为120目，频率为1200r/min，这样既能保证预处理的精度，又能获得较高的处理量。
所述步骤C中，优选微滤膜孔径为300～500nm，蔗汁温度为90～95℃，过滤压力为0.35～0.5MPa；最佳微滤膜孔径为500nm，蔗汁温度为95℃，过滤压力为0.4MPa，此条件下既能保证通量下降比较缓慢，同时能耗相对较低。
所述步骤D中，纳滤膜采用陶瓷类或聚醚砜类、聚酰胺类耐高温有机膜，优选纳滤膜孔径为100～300Da，过滤温度为70～80℃，过滤压力为2.0～3.0Mpa。在纳滤膜孔径为150Da，过滤温度为80℃时，既能保证膜通量较高、膜污染缓慢，同时膜对蔗糖的截留率很高，蔗糖 的提取率在99.9％以上。将过滤压力控制在3.0Mpa时，膜通量较大，既能保证生产效率，同时膜通量也易于恢复。
所述步骤E中，反渗透膜采用聚醚砜类或聚酰胺类材质，优选过滤温度为70～80℃，过滤压力为2.0～3.0Mpa。将过滤压力控制在3.0Mpa时，膜通量较大，膜污染缓慢，能保证最大生产效率。
在上述工艺复配甘蔗汁饮料时，还可以加入蜂蜜、葛根提取物、金银花提取物、铁皮石斛提取物、维生素C、维生素E等添加剂进行复配，从而得到更多不同种类的甘蔗汁饮料。
本发明的甘蔗饮用水及复配甘蔗汁饮料的生产工艺，具有如下优点：
1、相对于糖厂常规的石灰沉淀法澄清工艺和多效蒸发法浓缩工艺，本发明工艺采用微滤膜和纳滤膜对甘蔗汁进行澄清和浓缩，能够更大程度地保留甘蔗汁的天然口感，自动化程度高，可节省80％的人工费用，降低能耗，节能减排，经济效益显著；相对于现有的采用膜过滤澄清甘蔗汁工艺，本发明工艺流程更短，控制过程更简单，而且甘蔗汁澄清后还设有纳滤膜分离浓缩、反渗透膜过滤和复配环节，既可以得到浓缩糖浆便于运输，又可以脱去50％左右的一价离子，很好地去除了甘蔗汁中的苦味，同时充分利用甘蔗自身的水分，可以得到可直接饮用的纯天然甘蔗饮用水，也可以复配成任意不同甜度的原汁甘蔗汁饮料，以满足不同人群的需要。
2、本发明采用微滤膜过滤时，可以直接滤除相应的细菌等微生物，所得的澄清产品在后续工序中不需要再次进行巴氏杀菌，这样既可以保持甘蔗汁的原始风味，又减少了生产步骤，降低生产成本。
3、采用本发明工艺生产出来的甘蔗饮用水是纯天然植物水，对人体有益，达到国家瓶装饮用水标准，且实现了对甘蔗内水分的资源化利用。
4、采用本发明工艺复配出来的甘蔗汁饮料可以有效的保存甘蔗汁中的天然色素、多酚及二十八烷醇等多种对人体有益的物质，不含苦味，口感好，营养丰富，耐保藏，成品在放 置半年后，未见有变质现象。
附图说明
图1为本发明的甘蔗饮用水及复配甘蔗汁饮料的生产工艺流程图。
具体实施方式
下面结合具体实施例对本发明做进一步说明。
作为对照例，先介绍按照传统工艺生产甘蔗汁饮料的方法，具体为：先将甘蔗通过压榨设备进行压榨，得到粗甘蔗汁；再将粗甘蔗汁分别通过滚筒筛和20目的滤筛，去除蔗渣，再加适量的石灰乳预灰，调节pH值到7.0，然后将甘蔗汁升温到60℃，再通入二氧化硫进行硫漂，再加入适量的石灰乳，调节pH值到7.2；再将蔗汁加热到100℃后，送入沉淀池缓慢沉淀，将得到的澄清甘蔗汁，再通过多效蒸发得到甘蔗汁浓缩糖浆，用普通纯净水对浓缩糖浆进行复配形成甘蔗汁饮料。
使用传统方法生产甘蔗汁饮料，工艺复杂，耗能大，还会残留有对人体有害的二氧化硫，最重要的是不耐保藏，有时会有苦味，口感差，缺失甘蔗原有的水分，因此也失去了天然甘蔗汁特有的风味。
按本发明工艺生产的甘蔗饮用水及复配甘蔗汁饮料的具体实施例如下。
实施例1
本实施例按以下工艺流程生产甘蔗饮用水及复配甘蔗汁饮料：
A、甘蔗榨汁：应用常规压榨设备将清洗后的甘蔗进行压榨，得到粗甘蔗汁；
B、粗甘蔗汁预处理：将粗甘蔗汁通过碟式离心机进行预处理，去除较大的蔗渣，碟式离心机转速为10000r/min；
C、微滤膜过滤：将经预处理过的粗甘蔗汁加热后送入微滤膜进行过滤，微滤膜采用孔径为300nm的陶瓷膜，蔗汁温度为90℃，过滤压力为0.5MPa，得到蔗糖浓度为12°Bx的甘蔗汁清液；
D、纳滤膜分离浓缩：将经微滤膜过滤后得到的蔗糖清汁送入纳滤膜进行分离浓缩，纳滤膜 采用截留分子量为500Da的耐高温聚酰胺纳滤膜，过滤压力为1.0MPa，将甘蔗汁清液的蔗糖浓度浓缩到30°Bx，形成甘蔗汁浓缩糖浆；
E、反渗透膜过滤：将经纳滤膜分离出的纳滤清液，送入反渗透膜系统进行分离过滤，反渗透膜采用耐高温聚酰胺膜，过滤温度50℃，过滤压力为1.0MPa，得到可直接饮用的甘蔗饮用水；
F：复配：将经反渗透膜过滤得到的甘蔗饮用水和经纳滤膜浓缩后得到的甘蔗汁浓缩糖浆混合调配成糖度为1°Bx的甘蔗汁饮料。
经上述步骤生产出的甘蔗饮用水为纯天然植物水，清澈透明，达到国家瓶装饮用水标准。经上述步骤生产出的甘蔗汁饮料，其二氧化硫含量未检出，经过生化检验为无菌，达到国家食品安全标准，而且该饮料含糖量较少，具有甘蔗的特殊香味，口感纯正。
实施例2
本实施例按以下工艺流程生产甘蔗饮用水及复配甘蔗汁饮料：
A、甘蔗榨汁：应用常规压榨设备将清洗后的甘蔗进行压榨，得到粗甘蔗汁；
B、粗甘蔗汁预处理：将粗甘蔗汁通过精度为120目，频率为1200r/min的高频振动筛进行预处理，去除较大的蔗渣；
C、微滤膜过滤：将经预处理过的粗甘蔗汁加热后送入微滤膜进行过滤，微滤膜采用孔径为1200nm的陶瓷膜，蔗汁温度为100℃，过滤压力为0.1MPa，得到蔗糖浓度为12.5％的甘蔗汁清液；
D、纳滤膜分离浓缩：将经微滤膜过滤后得到的蔗糖清汁送入纳滤膜进行分离浓缩，纳滤膜采用截留分子量为100Da的陶瓷纳滤膜，过滤压力为4.0MPa，并将甘蔗汁清液的蔗糖浓度浓缩到28°Bx，形成甘蔗汁浓缩糖浆；
E、反渗透膜过滤：将经纳滤膜分离出的纳滤清液，送入反渗透膜系统进行分离过滤，反渗透膜采用耐高温聚酰胺膜，过滤温度80℃，过滤压力为3.0MPa，得到可直接饮用的甘蔗饮用水；
F：复配：将经反渗透膜过滤得到的甘蔗饮用水和经纳滤膜浓缩后得到的甘蔗汁浓缩糖浆混合 调配成糖度为14°Bx的甘蔗汁饮料。
经上述步骤生产出的甘蔗饮用水为纯天然植物水，清澈透明，达到国家瓶装饮用水标准。经上述步骤生产出的甘蔗汁饮料，其二氧化硫含量未检出，经过生化检验为无菌，达到国家食品安全标准，而且甜味醇厚，具有甘蔗的特殊香味，口感纯正，适合喜欢偏甜饮料的人饮用。
实施例3
本实施例按以下工艺流程生产甘蔗饮用水及复配甘蔗汁饮料：
A、甘蔗榨汁：应用常规压榨设备将清洗后的甘蔗进行压榨，得到粗甘蔗汁；
B、粗甘蔗汁预处理：将粗甘蔗汁通过200目的保安过滤器进行预处理，去除较大的蔗渣；
C、微滤膜过滤：将经预处理过的粗甘蔗汁加热后送入微滤膜进行过滤，微滤膜采用孔径为500nm的陶瓷膜，蔗汁温度为95℃，过滤压力为0.4MPa，得到蔗糖浓度为13.5％的甘蔗汁清液；
D、纳滤膜分离浓缩：将经微滤膜过滤后得到的蔗糖清汁送入纳滤膜进行分离浓缩，纳滤膜采用截留分子量为150Da的聚酰胺纳滤膜，过滤压力为3.0MPa，并将甘蔗汁清液的蔗糖浓度浓缩到32°Bx，形成甘蔗汁浓缩糖浆；
E、反渗透膜过滤：将经纳滤膜分离出的纳滤清液，送入反渗透膜系统进行分离过滤，反渗透膜采用耐高温聚酰胺膜，过滤温度70℃，过滤压力为2.0MPa，得到可直接饮用的甘蔗饮用水；
F：复配：将经反渗透膜过滤得到的甘蔗饮用水和经纳滤膜浓缩后得到的甘蔗汁浓缩糖浆混合调配成糖度为3°Bx的1#甘蔗汁饮料；将经纳滤膜分离出的纳滤清液直接和经纳滤膜浓缩后得到的甘蔗汁浓缩糖浆混合调配成糖度为3°Bx的2#甘蔗汁饮料。
经上述步骤生产出的甘蔗饮用水为纯天然植物水，清澈透明，达到国家瓶装饮用水标准。经上述步骤生产出的1#甘蔗汁饮料，二氧化硫含量未检出，经过生化检验为无菌，达到国家食品安全标准；经上述步骤生产出的2#甘蔗汁饮料，其二氧化硫含量未检出，经过生化 检验为无菌，达到国家食品安全标准。两种复配的甘蔗汁饮料甜味清淡，具有甘蔗的特殊香味，口感纯正，适合喜欢清淡甜味饮料的人饮用。

Claims (8)

  1. 一种甘蔗饮用水及复配甘蔗汁饮料的生产工艺，其特征在于包括以下步骤：
    A、甘蔗榨汁：应用常规压榨设备将清洗后的甘蔗进行压榨，得到粗甘蔗汁；
    B、粗甘蔗汁预处理：将粗甘蔗汁通过过滤装置进行预处理，去除较大的蔗渣；
    C、微滤膜过滤：将经预处理过的粗甘蔗汁加热后送入微滤膜进行过滤，微滤膜采用孔径为300～1200nm的陶瓷膜，过滤时蔗汁温度为80～100℃，过滤压力为0.1～0.5MPa，得到蔗糖浓度为12～14°Bx的甘蔗汁清液；
    D、纳滤膜分离浓缩：将经微滤膜过滤后得到的甘蔗汁清液送入纳滤膜进行分离浓缩，纳滤膜采用截留分子量为100～500Da的纳滤膜，其过滤温度为50～80℃，过滤压力为1.0～4.0MPa，从而将甘蔗汁清液的蔗糖浓度浓缩到30～32°Bx，形成甘蔗汁浓缩糖浆，并分离出纳滤清液，纳滤清液为脱除99％以上糖分的甘蔗汁清液；
    E、反渗透膜过滤：将经纳滤膜分离出的纳滤清液，送入反渗透膜系统进行分离过滤，反渗透膜采用耐高温膜，其过滤温度50～80℃，过滤压力为1.0～4.0MPa，从而将纳滤清液的剩余糖分和一价离子杂质进一步滤除，得到可直接饮用的甘蔗饮用水；
    F、复配：将经反渗透膜过滤得到的甘蔗饮用水和经纳滤膜浓缩后得到的甘蔗汁浓缩糖浆按不同配比进行复配，得到不同人群需要的不同甜度的原汁甘蔗汁饮料。
  2. 根据权利要求1所述的生产工艺，其特征是：所述步骤D中经纳滤膜分离出的纳滤清液和经纳滤膜浓缩后得到的甘蔗汁浓缩糖浆按不同配比进行复配，得到不同人群需要的不同甜度的原汁甘蔗汁饮料。
  3. 根据权利要求1所述的生产工艺，其特征是：所述步骤C经微滤膜过滤后得到的甘蔗汁清液与步骤D得到的纳滤清液或步骤E得到的甘蔗饮用水按不同配比进行复配，得到不同人群需要的不同甜度的原汁甘蔗汁饮料。
  4. 根据权利要求1所述的生产工艺，其特征是：所述步骤B中，过滤装置采用保安过滤器或碟式离心机或高频振动筛，当采用碟式离心机时，其转速为3000～12000r/min，当采用高频 振动筛时，其精度为80～200目，频率为500～2000r/min。
  5. 根据权利要求1所述的生产工艺，其特征是：所述步骤C中，微滤膜孔径为300～500nm，蔗汁温度为90～95℃，过滤压力为0.35～0.5MPa。
  6. 根据权利要求1所述的生产工艺，其特征是：所述步骤D中，纳滤膜采用陶瓷类或聚醚砜、聚酰胺类耐高温有机膜，纳滤膜孔径为100～300Da，过滤温度为70～80℃，过滤压力为2.0～3.0Mpa。
  7. 根据权利要求1所述的生产工艺，其特征是：所述步骤E中，反渗透膜采用聚醚砜类或聚酰胺类材质，过滤温度为70～80℃，过滤压力为2.0～3.0Mpa。
  8. 根据权利要求1或2或3所述的生产工艺，其特征是：复配甘蔗汁饮料时，还加入蜂蜜、葛根提取物、金银花提取物、铁皮石斛提取物、维生素C、维生素E作为添加剂进行复配。
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