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Method for preparing concentrated sugarcane juice

A kind of sugarcane juice, sugarcane technology

Active Publication Date: 2011-03-16
TIANYE INNOVATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Overcome the problems of poor color, residual impurities and low production efficiency existing in the production of concentrated sugarcane juice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] 1. Take the clean sugarcane and squeeze the juice with a squeezer to obtain the primary sugarcane juice. Use a filter bag to coarsely filter the impurities until the impurities are not visible to the naked eye, and obtain the sugarcane juice for later use;

[0014] 2. The sugarcane juice is heated to 100°C for 5 minutes, and then the enzyme is heated to kill the enzyme. The time from the primary sugarcane juice to the beginning of the heating and killing enzyme should not exceed 4 hours when the room temperature is lower than 22°C, and it should not exceed when the room temperature is higher than 22°C. 2 hours, and then centrifuge at 4500 rpm to obtain intermediate sugarcane juice for use;

[0015] 3. The intermediate sugarcane juice is filtered through a fine filter to remove the impurities in the sugarcane juice, and the remaining impurity particles are less than 0.5 microns, and the sugarcane clear liquid is obtained for use;

[0016] 4. The sugarcane clear liquid is concen...

Embodiment 2

[0019] 1. Take the clean sugarcane and squeeze the juice with a squeezer to obtain the primary sugarcane juice. Use a filter bag to coarsely filter the impurities until the impurities are not visible to the naked eye, and obtain the sugarcane juice for later use;

[0020] 2. The sugarcane juice is heated to 104℃ for 3 minutes to heat and kill the enzyme. The time from obtaining the primary sugarcane juice to the start of heating and killing the enzyme should not exceed 4 hours when the room temperature is lower than 22℃, and should not exceed when the room temperature is higher than 22℃ 2 hours, and then centrifuge at 5000 rpm to obtain intermediate sugarcane juice for use;

[0021] 3. The intermediate sugarcane juice is filtered through a fine filter to remove the impurities in the sugarcane juice, and the remaining impurity particles are less than 0.5 microns, and the sugarcane clear liquid is obtained for use;

[0022] 4. The sugarcane clear liquid is concentrated in a low-tempera...

Embodiment 3

[0025] 1. Take the clean sugarcane and squeeze the juice with a squeezer to obtain the primary sugarcane juice. Use a filter bag to coarsely filter the impurities until the impurities are not visible to the naked eye, and obtain the sugarcane juice for later use;

[0026] 2. The sugarcane juice is heated to 102℃ for 4 minutes to heat and kill the enzyme. The time from obtaining the primary sugarcane juice to the beginning of heating and killing the enzyme should not exceed 4 hours when the room temperature is lower than 22℃, and should not exceed when the room temperature is higher than 22℃ 2 hours, and then centrifuge at 4500 rpm to obtain intermediate sugarcane juice for use;

[0027] 3. The intermediate sugarcane juice is filtered through a fine filter to remove the impurities in the sugarcane juice, and the remaining impurity particles are less than 0.5 microns, and the sugarcane clear liquid is obtained for use;

[0028] 4. The sugarcane clear liquid is concentrated in a low-tem...

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Abstract

The invention discloses a method for preparing concentrated sugarcane juice. In the traditional method for preparing the concentrated sugarcane juice, phosphoric acid and lime water are added after sugarcane is squeezed into juice to generate a chemical reaction to generate phosphate, so that impurities are precipitated out from the sugarcane juice. The concentrated sugarcane juice prepared by the traditional method is deep in color, reddish and astringent due to the residual phosphate radical and lime water in the sugarcane juice and enzyme and pigment in the sugarcane. In the method, any additives and other chemical medicaments are not added in the preparation process, so the quality safety of products is guaranteed, the nutrient and the flavor of the sugarcane juice are maintained to the utmost extent, the concentrated sugarcane juice prepared by the method has good color and luster and rich flavor and is fresh, sweet and delicious, and the problem that the concentrated sugarcane juice is off-color and has bad mouthfeel for a long time due to the influence of the pigment, the enzyme, the lime and the phosphoric acid is solved.

Description

Technical field [0001] The invention relates to a preparation method of concentrated sugarcane juice. Background technique [0002] At present, sugarcane juice, as a beverage with a better taste, is generally loved by people. There are also many reports on sugarcane juice drinks in the literature, but these literatures mostly disclose sugarcane juice drinks and their preparation methods. The preparation method of sugarcane juice is rarely reported. In actual production, sugarcane juice drinks and concentrated sugarcane juice are not the same thing. They have different production processes, different production equipment, different requirements, and different standards. The traditional preparation uses more The method of concentrating sugarcane juice is to add phosphoric acid and lime water after the sugarcane juice is squeezed to produce a chemical reaction to form phosphate so that the impurities in the sugarcane juice will precipitate out, and then the plate and frame filtratio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C13B10/02C13B20/00C13B25/00
Inventor 吴燕平
Owner TIANYE INNOVATION
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