CN104273618A - Processing method of concentrated sugarcane juice - Google Patents
Processing method of concentrated sugarcane juice Download PDFInfo
- Publication number
- CN104273618A CN104273618A CN201410548392.5A CN201410548392A CN104273618A CN 104273618 A CN104273618 A CN 104273618A CN 201410548392 A CN201410548392 A CN 201410548392A CN 104273618 A CN104273618 A CN 104273618A
- Authority
- CN
- China
- Prior art keywords
- sugarcane
- juice
- meat
- skin
- enzymolysis
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000007201 Saccharum officinarum Nutrition 0.000 title claims abstract description 260
- 240000000111 Saccharum officinarum Species 0.000 title claims abstract description 260
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 230
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 235000013372 meat Nutrition 0.000 claims abstract description 71
- 238000001914 filtration Methods 0.000 claims abstract description 46
- 102000004190 Enzymes Human genes 0.000 claims abstract description 31
- 108090000790 Enzymes Proteins 0.000 claims abstract description 31
- 239000000919 ceramic Substances 0.000 claims abstract description 26
- 239000012528 membrane Substances 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims description 18
- 239000012141 concentrate Substances 0.000 claims description 10
- 239000003381 stabilizer Substances 0.000 claims description 10
- 230000002255 enzymatic effect Effects 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- 239000013049 sediment Substances 0.000 claims description 9
- 241000609240 Ambelania acida Species 0.000 claims description 8
- 108091005804 Peptidases Proteins 0.000 claims description 8
- 239000004365 Protease Substances 0.000 claims description 8
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 8
- 239000010905 bagasse Substances 0.000 claims description 8
- 239000000084 colloidal system Substances 0.000 claims description 8
- 239000004744 fabric Substances 0.000 claims description 8
- 238000005189 flocculation Methods 0.000 claims description 8
- 230000016615 flocculation Effects 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 8
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 8
- 239000007921 spray Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 7
- 230000002478 diastatic effect Effects 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 239000004382 Amylase Substances 0.000 claims description 2
- 102000013142 Amylases Human genes 0.000 claims description 2
- 108010065511 Amylases Proteins 0.000 claims description 2
- 235000019418 amylase Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 239000000126 substance Substances 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 238000003860 storage Methods 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000006378 damage Effects 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 238000001556 precipitation Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000021049 nutrient content Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 9
- 238000002372 labelling Methods 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 6
- 235000013361 beverage Nutrition 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000005352 clarification Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- CNNRPFQICPFDPO-UHFFFAOYSA-N octacosan-1-ol Chemical compound CCCCCCCCCCCCCCCCCCCCCCCCCCCCO CNNRPFQICPFDPO-UHFFFAOYSA-N 0.000 description 2
- REZQBEBOWJAQKS-UHFFFAOYSA-N triacontan-1-ol Chemical compound CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCO REZQBEBOWJAQKS-UHFFFAOYSA-N 0.000 description 2
- 229960002666 1-octacosanol Drugs 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- -1 iron ion Chemical class 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- PFNFFQXMRSDOHW-UHFFFAOYSA-N spermine Chemical compound NCCCNCCCCNCCCN PFNFFQXMRSDOHW-UHFFFAOYSA-N 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
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
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a processing method of a concentrated sugarcane juice. The processing method comprises the following steps: aiming at the difference of the proportions of nutrient contents and flavor substances contained in sugarcane meat and sugarcane skins, respectively processing the sugarcane and the sugarcane skin into a concentrated sugarcane meat juice and a clarified sugarcane skin juice, and mixing and homogenizing to obtain the concentrated sugarcane juice. The processing method comprises the following specific steps: peeling the sugarcane to the obtain the sugarcane meat and the sugarcane skins, firstly carrying out squeezing, enzyme pre-destruction and sterilization, rough filtration, enzymolysis, ceramic membrane ultrafiltration and vacuum concentration on the sugarcane meat, then carrying out squeezing to obtain the concentrated sugarcane meat juice, carrying out enzyme pre-destruction and sterilization, rough filtration, enzymolysis and ceramic membrane ultrafiltration on the sugarcane skins to obtain the clarified sugarcane skin juice, finally mixing and homogenizing the concentrated sugarcane meat juice with the clarified sugarcane skin juice, and carrying out high-temperature instant sterilization, so as to obtain the concentrated sugarcane juice. The concentrated sugarcane juice prepared by virtue of the processing method is clear and transparent, has aromatic flavor and fresh, sweet and delicious taste, the original flavor and nutritional ingredients of the sugarcane are maximally preserved, and precipitation and a turbid phenomenon are avoided in a storage period.
Description
Technical field
The present invention relates to a kind of processing method of sugarcane inspissated juice, belong to fruit and vegetable juice processing technical field.
Background technology
Sugarcane is the distinctive a kind of fruit in subtropical zone, and its juice enriches, and sugar content is high, and sense of taste is fresh and sweet, is widely loved by the people.And sugarcane have in addition clearing heat and detoxicating, promote the production of body fluid to quench thirst and stomach preventing or arresting vomiting, the effect such as nourshing Yin and drynsessmoistening prescription, be the quality raw materials of preparation of drinks.At present, two kinds are mainly contained by the method that beverage made by sugar-cane juice: one directly squeezes sugar-cane juice to be mixed with beverage; Another kind first sugarcane is processed into sugarcane inspissated juice, is then mixed with beverage with inspissated juice.By the restriction of resource and raw material, beverage manufacturers can not directly be squeezed sugar-cane juice and is mixed with beverage, and current most enterprise uses sugarcane inspissated juice for raw material is to produce sugar cane juice beverage.
Whether whether the quality of sugarcane inspissated juice quality depend primarily on the physical and chemical index such as maintenance, color and luster, solid content of original flavor substance and nutritional labeling in its clarity, sugarcane and have sediment generation and physical property thereof to change in storage period.And in current disclosed report, the quality of sugarcane inspissated juice all fails to meet the requirement of high-end customer, the problem of the mainly production method of tracing it to its cause, traditional production method mainly adopts organic film ultra filtering clarifying method, be by the sugar-cane juice obtained after cane milling successively through go out in advance enzyme and sterilizing, centrifugal go the operation such as particulate, enzymolysis after sugar-cane juice sent into organic film ultrafiltration system and carries out ultra filtering clarifying and obtain sugarcane subsider juice, finally the sugar-cane juice of clarification is obtained sugarcane inspissated juice after Vacuum Concentration and high-temperature short-time sterilization.Because the flavor substance in sugarcane and the nutritional labeling overwhelming majority belong to heat-sensitive substance, therefore in concentration process, the loss of flavor substance in sugar-cane juice and nutritional labeling is inherently caused at sugar-cane juice, thus have impact on mouthfeel and effect of sugarcane inspissated juice to a certain extent, reduce the class of sugarcane inspissated juice.And sugar-cane juice can accelerate aldehydes matter and the iron ion generation complex reaction in sugarcane juice and promote the reduced sugar in sugarcane juice and amino acid generation Maillard reaction in heating and concentration process, the former generates black spermin at reaction, and the latter's reaction generates Mei Lade pigment, this has deepened the color of sugarcane juice greatly, also have impact on the quality of product to a certain extent.Therefore, a kind of method providing high-quality sugarcane inspissated juice is necessary.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, a kind of processing method of sugarcane inspissated juice is provided, solves brown stain and organic film ultra filtering clarifying in sugarcane inspissated juice production process flavor substances and nutrient component damages, processing and storage process and easily form film dirt and cause the technical problems such as Pore Blocking.
To achieve these goals, present invention employs following technical scheme, a kind of processing method of sugarcane inspissated juice, comprises following concrete steps:
(1) sugarcane peeling
Select the sugarcane of fresh mature, reject raw material that is rotten, sick worm, sugarcane surface clean is totally removed the peel afterwards, obtains sugarcane meat and sugarcane skin;
(2) preparation of sugarcane meat inspissated juice
1. squeeze the juice: the sugarcane meat after peeling is sent into squeezer squeezing and get one juice, then spray clear water on the bagasse after squeezing the juice for the first time, squeeze the juice again, obtain two road juice, by one Zhi He bis-road juice mixing, and add color stabilizer and protect look, obtain sugarcane meat mixed juice;
2. the pre-sterilized and enzyme that goes out: sugarcane meat mixed juice is heated to 90 ~ 100 DEG C, keeps 3 ~ 5min, carries out the pre-sterilized and enzyme that goes out, make the partially protein in sugarcane juice and colloid flocculation sediment, obtains sugarcane meat heating juice;
3. coarse filtration: the filter being first 0.4mm through aperture by sugarcane meat heating juice filters, then is that 100 ~ 150 object centrifuges filter further through screen cloth, the sugarcane chaff in removing sugarcane juice, sugarcane bits impurity, obtain sugarcane meat coarse filtration juice;
4. enzymolysis: after sugarcane meat coarse filtration juice is cooled to 45 ~ 50 DEG C, deliver to enzymatic vessel, add complex enzyme and carry out enzymolysis, enzymolysis time is 60 ~ 90min, obtains sugarcane meat enzymolysis juice;
5. ceramic membrane ultrafitration: sugarcane meat enzymolysis juice is delivered to ceramic membrane ultrafitration work tank is that the ceramic super-filtering film of 50nm carries out ultra filtering clarifying with aperture, obtains the sugarcane meat subsider juice that turbidity is less than 1.00NTU;
6. concentrate: sugarcane meat subsider juice is carried out cryogenic vacuum and concentrates, obtain the sugarcane meat inspissated juice of 70 ~ 73 ° of Bx;
(3) preparation of sugarcane skin subsider juice
1. tear, squeeze the juice: sugarcane skin is torn after solution becomes sugarcane material in small, broken bits and send into squeezer squeezing acquisition sugarcane skin one juice, the bagasse obtained after squeezing the juice toward first time again sprays clear water, squeeze the juice again, obtain sugarcane skin two road juice, by sugarcane skin one juice and the mixing of sugarcane skin two road juice, and add color stabilizer and protect look, obtain sugarcane skin mixed juice;
2. the pre-sterilized and enzyme that goes out: sugarcane skin mixed juice is heated to 90 ~ 100 DEG C, keeps 3 ~ 5min, carries out the pre-sterilized and enzyme that goes out, make the partially protein in sugarcane juice and colloid flocculation sediment, obtains sugarcane skin heating juice;
3. coarse filtration: the filter being first 0.4mm through aperture by sugarcane skin heating juice filters, then is that 100 ~ 150 object centrifuges filter further through screen cloth, and the impurity in removing sugarcane juice, obtains sugarcane skin coarse filtration juice;
4. enzymolysis: after sugarcane skin coarse filtration juice is cooled to 45 ~ 50 DEG C, deliver to enzymatic vessel, add complex enzyme and carry out enzymolysis, enzymolysis time is 60 ~ 90min, obtains sugarcane skin enzymolysis juice;
5. ceramic membrane ultrafitration: sugarcane skin enzymolysis juice is delivered to ceramic membrane ultrafitration work tank, is that the ceramic super-filtering film of 50nm carries out ultrafiltration with aperture, obtains the sugarcane skin subsider juice that turbidity is less than 1.00NTU;
(4) by the sugarcane meat inspissated juice that obtains and sugarcane skin subsider juice mixing homogeneous, then carry out high-temperature short-time sterilization, be cooled to room temperature, packaging, obtains the sugarcane inspissated juice of 65 ~ 70 ° of Bx.
Preferably, the technological parameter that described cryogenic vacuum concentrates is temperature is 45 ~ 75 DEG C, and vacuum is 0.090 ~ 0.098Mpa.
Preferably, step (2) and the color stabilizer described in step (3) refer to sodium pyrosulfite.
Preferably, in step (2) with in step (3), after adding color stabilizer, in described sugarcane meat mixed juice and in described sugarcane skin mixed juice, the concentration of color stabilizer is 80 ~ 100mg/L.
Preferably, step (2) and the complex enzyme described in step (3) comprise pectase, protease, amylase and alpha-glucanase.
Preferably, in step (2) and step (3), after adding complex enzyme, in sugarcane meat coarse filtration juice, the concentration of pectase is 50 ~ 100mg/L, and the concentration that the concentration of protease is 50 ~ 100mg/L, diastatic concentration is 50 ~ 100mg/L and alpha-glucanase is 50 ~ 100mg/L.
Compared with prior art, the beneficial effect that possesses of the present invention:
(1) because nutritional labeling most in sugarcane and flavor substance (as: polyphenol, amino acid, sterol, n-octacosanol, triacontanol etc.) exist in sugarcane skin, therefore sugarcane meat and sugarcane skin separately being processed to prevent the nutritional labeling in sugarcane skin and flavor substance from losing in evaporating concentration process, thus keeps the original local flavor of sugarcane and nutritional labeling to greatest extent;
(2) also add sodium pyrosulfite in sugarcane inspissated juice process and protect look, solve sugar-cane juice and react at the non-enzymatic browning of heating and concentrated journey the problem that product colour is deepened, sodium pyrosulfite is the food additives that GB2760-2011 allows, and to there is a small amount of sulphur in food to human body be useful and harmless, also ensure that the quality safety of product like this.
(3) the sugarcane inspissated juice color and luster obtained by the present invention limpid transparent, that aromatic flavour, taste are fresh and sweet is good to eat, and maintains the original local flavor of sugarcane and nutritional labeling to greatest extent, and there is no Precipitation in storage period and muddyly to produce.
Accompanying drawing explanation
Fig. 1 is the processing method process chart of a kind of sugarcane inspissated juice of the present invention.
Detailed description of the invention
Below by embodiment, technical scheme of the present invention is further elaborated.
Embodiment 1
The processing method of a kind of sugarcane inspissated juice of the present invention, operating procedure is:
(1) sugarcane peeling: the sugarcane selecting fresh mature, rejects raw material that is rotten, sick worm, sugarcane surface clean is totally removed the peel afterwards, obtain sugarcane meat and sugarcane skin;
(2) preparation of sugarcane meat inspissated juice
1. squeeze the juice: the sugarcane meat after peeling is sent into squeezer squeezing acquisition one juice, on the bagasse obtained, spray clear water, squeeze the juice again, obtain two road juice, by one Zhi He bis-road juice mixing, and add the sodium pyrosulfite (Na of 85ppm
2s
2o
5) protect look, obtain sugarcane meat mixed juice;
2. the pre-sterilized and enzyme that goes out: sugarcane meat mixed juice is heated to 95 DEG C, keeps 5min, carries out the pre-sterilized and enzyme that goes out, make the partially protein in sugarcane juice and colloid flocculation sediment, obtains sugarcane meat heating juice;
3. coarse filtration: the scraper filter being first 0.4mm through aperture by sugarcane meat heating juice filters, then is that 150 object horizontal centrifuges filter further through screen cloth, the sugarcane chaff in removing sugarcane juice, sugarcane bits impurity;
4. enzymolysis: by sugarcane meat coarse filtration juice after heat exchanger is cooled to 45 DEG C, deliver to enzymatic vessel, add complex enzyme, the concentration that the concentration making pectase in sugarcane meat coarse filtration juice is 60mg/L, the concentration of protease is 60mg/L, diastatic concentration is 60mg/L and alpha-glucanase is 60mg/L, enzymolysis time is 80min, obtains sugarcane meat enzymolysis juice;
5. ceramic membrane ultrafitration: sugarcane meat enzymolysis juice is delivered to ceramic membrane ultrafitration work tank is that the ceramic super-filtering film of 50nm carries out ultra filtering clarifying with aperture, obtains the sugarcane meat subsider juice that turbidity is less than 1.00NTU;
6. concentrate: sugarcane meat subsider juice is sent into board-like triple effect vacuum vaporation system and carry out cryogenic vacuum and concentrate, temperature is 45 ~ 75 DEG C, and vacuum is 0.090 ~ 0.098MPa, obtains the sugarcane meat inspissated juice of 70 ~ 73 ° of Bx;
(3) preparation of sugarcane skin subsider juice
1. tear, squeeze the juice: sugarcane skin is torn after solution becomes sugarcane material in small, broken bits and send into squeezer squeezing acquisition sugarcane skin one juice, the bagasse obtained after squeezing the juice toward first time sprays clear water, squeeze the juice again, obtain sugarcane skin two road juice, by sugarcane skin one juice and the mixing of sugarcane skin two road juice, and add the sodium pyrosulfite (Na of 88ppm
2s
2o
5) protect look, obtain sugarcane skin mixed juice;
2. the pre-sterilized and enzyme that goes out: sugarcane skin mixed juice is heated to 90 DEG C, keeps 5min, carries out the pre-sterilized and enzyme that goes out, make the partially protein in sugarcane juice, colloid flocculation sediment, obtains sugarcane skin heating juice;
3. coarse filtration: the scraper filter being first 0.4mm through aperture by sugarcane skin heating juice filters, then is that 150 object horizontal centrifuges filter further through screen cloth, the sugarcane chaff in removing sugarcane juice, sugarcane bits impurity, obtain sugarcane skin coarse filtration juice;
4. enzymolysis: by sugarcane skin coarse filtration juice after heat exchanger is cooled to 45 DEG C, deliver to enzymatic vessel, add complex enzyme, the concentration that the concentration making pectase in sugarcane skin coarse filtration juice is 60mg/L, the concentration of protease is 50mg/L, diastatic concentration is 60mg/L and alpha-glucanase is 50mg/L, enzymolysis time is 80min, obtains sugarcane skin enzymolysis juice;
5. ceramic membrane ultrafitration: sugarcane skin enzymolysis juice is delivered to ceramic membrane ultrafitration work tank, is that the ceramic super-filtering film of 50nm carries out ultrafiltration with aperture, obtains the sugarcane skin subsider juice that turbidity is less than 1.00NTU;
(4) by the sugarcane meat inspissated juice that obtains and sugarcane skin subsider juice mixing homogeneous, be then heated 115 DEG C and keep 15s to carry out high-temperature short-time sterilization, be cooled to room temperature rapidly, finally packaging can obtain the sugarcane inspissated juice of 65 ~ 70 ° of Bx.
Embodiment 2
(1) sugarcane peeling: the sugarcane selecting fresh mature, rejects raw material that is rotten, sick worm, sugarcane surface clean is totally removed the peel afterwards, obtain sugarcane meat and sugarcane skin;
(2) preparation of sugarcane meat inspissated juice
1. squeeze the juice: the sugarcane meat after peeling is sent into squeezer squeezing and get one juice, on the bagasse obtained, spray clear water, squeeze the juice again, obtain two road juice, by one Zhi He bis-road juice mixing, and in sugarcane juice, add the sodium pyrosulfite (Na of 95ppm
2s
2o
5) protect look, obtain sugarcane meat mixed juice;
2. the pre-sterilized and enzyme that goes out: sugarcane meat mixed juice is heated to 98 DEG C, keeps 3min, carries out the pre-sterilized and enzyme that goes out, make the partially protein in sugarcane juice, colloid flocculation sediment, obtains sugarcane meat heating juice;
3. coarse filtration: the scraper filter being first 1mm through aperture by sugarcane meat heating juice filters, then is that 100 object horizontal centrifuges filter further through screen cloth, the sugarcane chaff in removing sugarcane juice, sugarcane bits impurity, obtain sugarcane meat coarse filtration juice;
4. enzymolysis: by sugarcane meat coarse filtration juice after heat exchanger is cooled to 50 DEG C, deliver to enzymatic vessel, add complex enzyme, the concentration that the concentration making pectase in sugarcane meat coarse filtration juice is 100mg/L, the concentration of protease is 90mg/L, diastatic concentration is 90mg/L and alpha-glucanase is 100mg/L, enzymolysis time is 60min, obtains sugarcane meat enzymolysis juice;
5. ceramic membrane ultrafitration: sugarcane meat enzymolysis juice is delivered to ceramic membrane ultrafitration work tank is that the ceramic super-filtering film of 100nm carries out ultra filtering clarifying with aperture, makes the sugar-cane juice turbidity after ultrafiltration be less than 1.00NTU, obtains sugarcane meat subsider juice;
6. concentrate: clarification sugarcane gravy is sent into board-like triple effect vacuum vaporation system and carry out cryogenic vacuum and concentrate, temperature is 45 ~ 75 DEG C, and vacuum is 0.090 ~ 0.098MPa, obtains the sugarcane meat inspissated juice of 70 ~ 73 ° of Bx;
(3) preparation of sugarcane skin subsider juice
1. tear, squeeze the juice: sugarcane skin is torn after solution becomes sugarcane material in small, broken bits and send into squeezer squeezing acquisition sugarcane skin one juice, the bagasse obtained after squeezing the juice toward first time sprays clear water, squeeze the juice again, obtain sugarcane skin two road juice, by sugarcane skin one juice and the mixing of sugarcane skin two road juice, and in sugarcane juice, add the sodium pyrosulfite (Na of 88ppm
2s
2o
5) protect look, obtain sugarcane skin mixed juice;
2. the pre-sterilized and enzyme that goes out: sugarcane skin mixed juice is heated to 90 DEG C, keeps 5min, carries out the pre-sterilized and enzyme that goes out, make the partially protein in sugarcane juice, colloid flocculation sediment, obtains sugarcane skin heating juice;
3. coarse filtration: the scraper filter being first 1mm through aperture by sugarcane skin heating juice filters, then is that 100 object horizontal centrifuges filter further through screen cloth, the sugarcane chaff in removing sugarcane juice, sugarcane bits impurity, obtain sugarcane skin coarse filtration juice;
4. enzymolysis: by sugarcane skin coarse filtration juice after heat exchanger is cooled to 50 DEG C, deliver to enzymatic vessel, add complex enzyme, the concentration that the concentration making pectase in sugarcane skin coarse filtration juice is 100mg/L, the concentration of protease is 90mg/L, diastatic concentration is 90mg/L and alpha-glucanase is 100mg/L, enzymolysis time is 80min, obtains sugarcane skin enzymolysis juice;
5. ceramic membrane ultrafitration: sugarcane skin enzymolysis juice is delivered to ceramic membrane ultrafitration work tank is that the ceramic super-filtering film of 100nm carries out ultrafiltration with aperture, makes the sugar-cane juice turbidity after ultrafiltration be less than 1.00NTU, obtains sugarcane skin subsider juice;
(4) by the sugarcane meat inspissated juice that obtains and sugarcane skin subsider juice mixing homogeneous, be then heated 100 DEG C and keep 20s to carry out high-temperature short-time sterilization, be cooled to room temperature rapidly, finally packaging can obtain the sugarcane inspissated juice of 65 ~ 70 ° of Bx.
Claims (6)
1. a processing method for sugarcane inspissated juice, is characterized in that, comprises following concrete steps:
(1) sugarcane peeling
Select the sugarcane of fresh mature, reject raw material that is rotten, sick worm, sugarcane surface clean is totally removed the peel afterwards, obtains sugarcane meat and sugarcane skin;
(2) preparation of sugarcane meat inspissated juice
1. squeeze the juice: the sugarcane meat after peeling is sent into squeezer squeezing and get one juice, then spray clear water on the bagasse after squeezing the juice for the first time, squeeze the juice again, obtain two road juice, by one Zhi He bis-road juice mixing, and add color stabilizer and protect look, obtain sugarcane meat mixed juice;
2. the pre-sterilized and enzyme that goes out: sugarcane meat mixed juice is heated to 90 ~ 100 DEG C, keeps 3 ~ 5min, carries out the pre-sterilized and enzyme that goes out, make the partially protein in sugarcane juice and colloid flocculation sediment, obtains sugarcane meat heating juice;
3. coarse filtration: the filter being first 0.4mm through aperture by sugarcane meat heating juice filters, then is that 100 ~ 150 object centrifuges filter further through screen cloth, the sugarcane chaff in removing sugarcane juice, sugarcane bits impurity, obtain sugarcane meat coarse filtration juice;
4. enzymolysis: after sugarcane meat coarse filtration juice is cooled to 45 ~ 50 DEG C, deliver to enzymatic vessel, add complex enzyme and carry out enzymolysis, enzymolysis time is 60 ~ 90min, obtains sugarcane meat enzymolysis juice;
5. ceramic membrane ultrafitration: sugarcane meat enzymolysis juice is delivered to ceramic membrane ultrafitration work tank is that the ceramic super-filtering film of 50nm carries out ultra filtering clarifying with aperture, obtains the sugarcane meat subsider juice that turbidity is less than 1.00NTU;
6. concentrate: sugarcane meat subsider juice is carried out cryogenic vacuum and concentrates, obtain the sugarcane meat inspissated juice of 70 ~ 73oBx;
(3) preparation of sugarcane skin subsider juice
1. tear, squeeze the juice: sugarcane skin is torn after solution becomes sugarcane material in small, broken bits and send into squeezer squeezing acquisition sugarcane skin one juice, the bagasse obtained after squeezing the juice toward first time again sprays clear water, squeeze the juice again, obtain sugarcane skin two road juice, by sugarcane skin one juice and the mixing of sugarcane skin two road juice, and add color stabilizer and protect look, obtain sugarcane skin mixed juice;
2. the pre-sterilized and enzyme that goes out: sugarcane skin mixed juice is heated to 90 ~ 100 DEG C, keeps 3 ~ 5min, carries out the pre-sterilized and enzyme that goes out, make the partially protein in sugarcane juice and colloid flocculation sediment, obtains sugarcane skin heating juice;
3. coarse filtration: the filter being first 0.4mm through aperture by sugarcane skin heating juice filters, then is that 100 ~ 150 object centrifuges filter further through screen cloth, and the impurity in removing sugarcane juice, obtains sugarcane skin coarse filtration juice;
4. enzymolysis: after sugarcane skin coarse filtration juice is cooled to 45 ~ 50 DEG C, deliver to enzymatic vessel, add complex enzyme and carry out enzymolysis, enzymolysis time is 60 ~ 90min, obtains sugarcane skin enzymolysis juice;
5. ceramic membrane ultrafitration: sugarcane skin enzymolysis juice is delivered to ceramic membrane ultrafitration work tank, is that the ceramic super-filtering film of 50nm carries out ultrafiltration with aperture, obtains the sugarcane skin subsider juice that turbidity is less than 1.00NTU;
(4) by the sugarcane meat inspissated juice that obtains and sugarcane skin subsider juice mixing homogeneous, then carry out high-temperature short-time sterilization, be cooled to room temperature, packaging, obtains the sugarcane inspissated juice of 65 ~ 70oBx.
2. the processing method of sugarcane inspissated juice as claimed in claim 1, is characterized in that, the technological parameter that described cryogenic vacuum concentrates is temperature is 45 ~ 75 DEG C, and vacuum is 0.090 ~ 0.098Mpa.
3. the processing method of sugarcane inspissated juice as claimed in claim 1, it is characterized in that, step (2) and the color stabilizer described in step (3) refer to sodium pyrosulfite.
4. the processing method of the sugarcane inspissated juice as described in claim 1 or 3, it is characterized in that, in step (2) with in step (3), after adding color stabilizer, in described sugarcane meat mixed juice and in described sugarcane skin mixed juice, the concentration of color stabilizer is 80 ~ 100mg/L.
5. the processing method of sugarcane inspissated juice as claimed in claim 1, it is characterized in that, step (2) and the complex enzyme described in step (3) comprise pectase, protease, amylase and alpha-glucanase.
6. the processing method of the sugarcane inspissated juice as described in claim 1 or 5, it is characterized in that, in step (2) and step (3), after adding complex enzyme, in sugarcane meat coarse filtration juice, the concentration of pectase is 50 ~ 100mg/L, and the concentration that the concentration of protease is 50 ~ 100mg/L, diastatic concentration is 50 ~ 100mg/L and alpha-glucanase is 50 ~ 100mg/L.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410548392.5A CN104273618B (en) | 2014-10-16 | 2014-10-16 | A kind of processing method of Caulis Sacchari sinensis concentrated juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410548392.5A CN104273618B (en) | 2014-10-16 | 2014-10-16 | A kind of processing method of Caulis Sacchari sinensis concentrated juice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104273618A true CN104273618A (en) | 2015-01-14 |
| CN104273618B CN104273618B (en) | 2016-07-06 |
Family
ID=52249357
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410548392.5A Active CN104273618B (en) | 2014-10-16 | 2014-10-16 | A kind of processing method of Caulis Sacchari sinensis concentrated juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104273618B (en) |
Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104720071A (en) * | 2015-04-02 | 2015-06-24 | 广西大学 | Processing device for sugarcane juice solid drink |
| CN104805224A (en) * | 2015-04-02 | 2015-07-29 | 广西大学 | Originally ecological black sugar processing device |
| CN104805225A (en) * | 2015-04-02 | 2015-07-29 | 广西大学 | Originally ecological black sugar processing method |
| CN104824778A (en) * | 2015-04-02 | 2015-08-12 | 广西大学 | Processing method of sugarcane juice solid beverage |
| CN105901444A (en) * | 2016-05-23 | 2016-08-31 | 惠州同富康生物科技有限公司 | Health green plum drink and preparing method thereof |
| CN106167838A (en) * | 2016-08-12 | 2016-11-30 | 广西大学 | A kind of processing method of the rich functional nigecose of polyphenol |
| CN106319099A (en) * | 2016-08-12 | 2017-01-11 | 广西大学 | Polyphenol-rich brown sugar production technology |
| CN107267672A (en) * | 2017-07-07 | 2017-10-20 | 陆丽英 | Juice method is clarified without sulphur |
| CN107354241A (en) * | 2017-08-23 | 2017-11-17 | 云南宽谷糖业有限公司 | Sugarcane sugar sweet |
| CN107410791A (en) * | 2017-08-25 | 2017-12-01 | 广西南宁华鑫糖业技术有限责任公司 | A kind of method of low cost production sugarcane inspissated juice |
| CN107488754A (en) * | 2016-06-10 | 2017-12-19 | 韩国比特运株式会社 | The method for manufacturing high-purity raw sugar by sugarcane using new technology |
| CN107557265A (en) * | 2017-10-30 | 2018-01-09 | 大新县科学技术情报研究所 | A kind of preparation method of sugarcane fruit vinegar |
| CN107557230A (en) * | 2017-10-30 | 2018-01-09 | 大新县科学技术情报研究所 | A kind of sugarcane, the preparation method of grape compound fruit wine |
| CN107568527A (en) * | 2017-10-30 | 2018-01-12 | 大新县科学技术情报研究所 | A kind of preparation method of sugarcane composite beverage |
| CN107736462A (en) * | 2017-11-08 | 2018-02-27 | 广西壮族自治区农业科学院甘蔗研究所 | A kind of preparation method of sugarcane chrysanthemum tea |
| CN108251563A (en) * | 2018-03-07 | 2018-07-06 | 广西大学 | A kind of method and device of embrane method production granulated sugar and refined sugar |
| CN110651922A (en) * | 2019-10-24 | 2020-01-07 | 齐迹科技有限责任公司 | Production method of sugarcane water rich in octacosanol |
| CN110651920A (en) * | 2019-10-24 | 2020-01-07 | 齐迹科技有限责任公司 | Production process of sugarcane water rich in octacosanol |
| CN110651921A (en) * | 2019-10-24 | 2020-01-07 | 齐迹科技有限责任公司 | Sugarcane water production process |
| CN110760623A (en) * | 2019-11-26 | 2020-02-07 | 广西叶茂食品有限责任公司 | Sugarcane juice heating, bacteriostasis and floating impurity removing system and technology |
| WO2021104105A1 (en) * | 2019-11-26 | 2021-06-03 | 广西叶茂机电自动化有限责任公司 | System and process for pretreating sugarcane juice before membrane filtration |
| CN113068742A (en) * | 2021-03-18 | 2021-07-06 | 广西大学 | Sugarcane yoghourt and preparation method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT201900020859A1 (en) * | 2019-11-12 | 2021-05-12 | Fredianelli S R L S | IMPROVED DRINK |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006119553A1 (en) * | 2005-05-06 | 2006-11-16 | R & J Thumm Pty Ltd | Process and apparatus for the extraction of vegetable juices involving further extraction of bio-nutrients from the skin, seeds, pulp or other solids |
| CN101467740A (en) * | 2007-12-27 | 2009-07-01 | 天津市中英保健食品有限公司 | Method for processing sugarcane juice beverage |
| CN101985666A (en) * | 2010-10-12 | 2011-03-16 | 北海田野食品有限公司 | Method for preparing concentrated sugarcane juice |
| CN103330250A (en) * | 2013-07-10 | 2013-10-02 | 合浦果香园食品有限公司 | Preparation method of concentrated sugarcane juice |
| CN103540689A (en) * | 2013-10-15 | 2014-01-29 | 梅秀芳 | Squeezing method of sugarcane |
| CN103734838A (en) * | 2013-12-27 | 2014-04-23 | 胡本奎 | Making method for concentrated sugarcane juice |
| CN103932317A (en) * | 2013-01-23 | 2014-07-23 | 覃天毕 | Sugarcane clear-juice beverage |
-
2014
- 2014-10-16 CN CN201410548392.5A patent/CN104273618B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006119553A1 (en) * | 2005-05-06 | 2006-11-16 | R & J Thumm Pty Ltd | Process and apparatus for the extraction of vegetable juices involving further extraction of bio-nutrients from the skin, seeds, pulp or other solids |
| CN101467740A (en) * | 2007-12-27 | 2009-07-01 | 天津市中英保健食品有限公司 | Method for processing sugarcane juice beverage |
| CN101985666A (en) * | 2010-10-12 | 2011-03-16 | 北海田野食品有限公司 | Method for preparing concentrated sugarcane juice |
| CN103932317A (en) * | 2013-01-23 | 2014-07-23 | 覃天毕 | Sugarcane clear-juice beverage |
| CN103330250A (en) * | 2013-07-10 | 2013-10-02 | 合浦果香园食品有限公司 | Preparation method of concentrated sugarcane juice |
| CN103540689A (en) * | 2013-10-15 | 2014-01-29 | 梅秀芳 | Squeezing method of sugarcane |
| CN103734838A (en) * | 2013-12-27 | 2014-04-23 | 胡本奎 | Making method for concentrated sugarcane juice |
Non-Patent Citations (1)
| Title |
|---|
| 韦相贵，等: "甘蔗皮的保健功能及其产品开发研究", 《时珍国医国药》 * |
Cited By (25)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104805224A (en) * | 2015-04-02 | 2015-07-29 | 广西大学 | Originally ecological black sugar processing device |
| CN104805225A (en) * | 2015-04-02 | 2015-07-29 | 广西大学 | Originally ecological black sugar processing method |
| CN104824778A (en) * | 2015-04-02 | 2015-08-12 | 广西大学 | Processing method of sugarcane juice solid beverage |
| CN104720071A (en) * | 2015-04-02 | 2015-06-24 | 广西大学 | Processing device for sugarcane juice solid drink |
| CN104805225B (en) * | 2015-04-02 | 2018-02-27 | 广西大学 | A kind of processing method of ecosystem brown sugar |
| CN105901444A (en) * | 2016-05-23 | 2016-08-31 | 惠州同富康生物科技有限公司 | Health green plum drink and preparing method thereof |
| CN107488754A (en) * | 2016-06-10 | 2017-12-19 | 韩国比特运株式会社 | The method for manufacturing high-purity raw sugar by sugarcane using new technology |
| CN106319099A (en) * | 2016-08-12 | 2017-01-11 | 广西大学 | Polyphenol-rich brown sugar production technology |
| CN106319099B (en) * | 2016-08-12 | 2020-05-08 | 广西大学 | Production process of polyphenol-rich brown sugar |
| CN106167838A (en) * | 2016-08-12 | 2016-11-30 | 广西大学 | A kind of processing method of the rich functional nigecose of polyphenol |
| CN106167838B (en) * | 2016-08-12 | 2020-05-08 | 广西大学 | Processing method of polyphenol-rich functional brown sugar |
| CN107267672A (en) * | 2017-07-07 | 2017-10-20 | 陆丽英 | Juice method is clarified without sulphur |
| CN107354241A (en) * | 2017-08-23 | 2017-11-17 | 云南宽谷糖业有限公司 | Sugarcane sugar sweet |
| CN107410791A (en) * | 2017-08-25 | 2017-12-01 | 广西南宁华鑫糖业技术有限责任公司 | A kind of method of low cost production sugarcane inspissated juice |
| CN107557230A (en) * | 2017-10-30 | 2018-01-09 | 大新县科学技术情报研究所 | A kind of sugarcane, the preparation method of grape compound fruit wine |
| CN107568527A (en) * | 2017-10-30 | 2018-01-12 | 大新县科学技术情报研究所 | A kind of preparation method of sugarcane composite beverage |
| CN107557265A (en) * | 2017-10-30 | 2018-01-09 | 大新县科学技术情报研究所 | A kind of preparation method of sugarcane fruit vinegar |
| CN107736462A (en) * | 2017-11-08 | 2018-02-27 | 广西壮族自治区农业科学院甘蔗研究所 | A kind of preparation method of sugarcane chrysanthemum tea |
| CN108251563A (en) * | 2018-03-07 | 2018-07-06 | 广西大学 | A kind of method and device of embrane method production granulated sugar and refined sugar |
| CN110651922A (en) * | 2019-10-24 | 2020-01-07 | 齐迹科技有限责任公司 | Production method of sugarcane water rich in octacosanol |
| CN110651920A (en) * | 2019-10-24 | 2020-01-07 | 齐迹科技有限责任公司 | Production process of sugarcane water rich in octacosanol |
| CN110651921A (en) * | 2019-10-24 | 2020-01-07 | 齐迹科技有限责任公司 | Sugarcane water production process |
| CN110760623A (en) * | 2019-11-26 | 2020-02-07 | 广西叶茂食品有限责任公司 | Sugarcane juice heating, bacteriostasis and floating impurity removing system and technology |
| WO2021104105A1 (en) * | 2019-11-26 | 2021-06-03 | 广西叶茂机电自动化有限责任公司 | System and process for pretreating sugarcane juice before membrane filtration |
| CN113068742A (en) * | 2021-03-18 | 2021-07-06 | 广西大学 | Sugarcane yoghourt and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104273618B (en) | 2016-07-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104273618B (en) | A kind of processing method of Caulis Sacchari sinensis concentrated juice | |
| AU2016228592B2 (en) | Process for producing sugar cane potable water and blended sugar cane juice beverage | |
| CN101665751B (en) | Lemon fermented wine and preparation method thereof | |
| CN104489827A (en) | Processing technology of sugarcane concentrated juice | |
| CN101283823B (en) | Concentrated pomegranate clear juice manufacturing technique | |
| CN105851734B (en) | Clarify purple Yam beverage and preparation method thereof | |
| CN103330250A (en) | Preparation method of concentrated sugarcane juice | |
| CN104738755B (en) | A kind of method of Multistage Membranes parallel production sugarcane inspissated juice and sugarcane drinking water | |
| CN103937631B (en) | Method for brewing persimmon-flavored special beer | |
| CN102940042B (en) | Chinese wolfberry milk and preparation method thereof | |
| CN102090685A (en) | Production process for wax gourd concentrated juice | |
| CN105400631A (en) | Processing method of wild grape wine | |
| CN103834527A (en) | Production method of litchi brandy | |
| CN106490411A (en) | A kind of method that pomace comprehensive utilization prepares clarification NFC humilis juices in fruit juice preparation process | |
| JP3547553B2 (en) | Arhat extract and its uses | |
| CN102429275A (en) | Plant herbal beverage and preparation method thereof | |
| CN105724995B (en) | Clarify the preparation method of Yam beverage | |
| CN105124689A (en) | Processing method and application of carmine red radish condensed juice products | |
| CN105433359A (en) | Processing method of brown sugar and product prepared by the processing method | |
| CN108823034A (en) | A kind of brewing method of honey raisin tree fruit wine | |
| CN103549595A (en) | Preparation method of psidium guajave drinks | |
| CN105995261A (en) | Concentrated and clear jujube juice and preparation method | |
| CN104172362A (en) | Snow pear concentrated juice production method | |
| CN104839827A (en) | Multistage-membrane apparatus for parallel production of concentrated sugarcane juice and sugarcane drinking water | |
| CN106333017B (en) | A kind of defecation method of millet paste |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB03 | Change of inventor or designer information |
Inventor after: Li Wen Inventor after: Li Kai Inventor after: Lu Haiqin Inventor after: Hang Fangxue Inventor after: Lu Dengjun Inventor after: Li Hong Inventor after: Huang Pin Inventor after: Li Dacheng Inventor before: Li Kai Inventor before: Li Wen Inventor before: Lu Haiqin Inventor before: Hang Fangxue Inventor before: Lu Dengjun Inventor before: Li Hong Inventor before: Huang Pin Inventor before: Li Dacheng |
|
| COR | Change of bibliographic data | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20230301 Address after: 537121 3-12 Xiyili, Liuyuan Road, Group 4, Xinxing Village, Qingxiu District, Nanning City, Guangxi Zhuang Autonomous Region Patentee after: Guangxi baiguitang Food Technology Co.,Ltd. Address before: 530004 the Guangxi Zhuang Autonomous Region XiXiangTang Nanning University Road No. 100 Patentee before: GUANGXI University |
|
| CP02 | Change in the address of a patent holder | ||
| CP02 | Change in the address of a patent holder |
Address after: 537121 west of k3128-3129, national highway 209, qintang District, Guigang City, Guangxi Zhuang Autonomous Region Patentee after: Guangxi baiguitang Food Technology Co.,Ltd. Address before: 537121 3-12 Xiyili, Liuyuan Road, Group 4, Xinxing Village, Qingxiu District, Nanning City, Guangxi Zhuang Autonomous Region Patentee before: Guangxi baiguitang Food Technology Co.,Ltd. |