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WO2019229619A1 - Procédé de traitement de jus de canne à sucre et produit stabilisé en résultant - Google Patents

Procédé de traitement de jus de canne à sucre et produit stabilisé en résultant Download PDF

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Publication number
WO2019229619A1
WO2019229619A1 PCT/IB2019/054358 IB2019054358W WO2019229619A1 WO 2019229619 A1 WO2019229619 A1 WO 2019229619A1 IB 2019054358 W IB2019054358 W IB 2019054358W WO 2019229619 A1 WO2019229619 A1 WO 2019229619A1
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Prior art keywords
juice
sugarcane
powder
drink
ready
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Ceased
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PCT/IB2019/054358
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English (en)
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Rahulsinh PATIL
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B70/00—Preservation of non-alcoholic beverages
    • A23B70/10—Preservation of non-alcoholic beverages by addition of preservatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • 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

Definitions

  • the present invention relates generally to the field of food processing and more particularly to the preparation of a non-alcoholic, ready-to-drink beverage from sugarcane that essentially has a long shelf life without depending on chemical preservatives or cold chain requirements.
  • Sugarcane a plant of the genus Saccharum, is a tall perennial grass native to various warm temperate to tropical regions of the world and indigenous to tropical South and Southeast Asia. Sugarcane is one of the world's best-established industrial crops that is efficiently grown and harvested to produce both food and bio-energy. Brazil is the largest producer of sugar cane followed by India and China.
  • Cultivation of sugarcane is mainly undertaken on a large scale as a cash crop for production of cane sugar, or sucrose.
  • 70% of the world's sugar comes from sugarcane and the remaining 30% comes from other sources, mainly sugar beet.
  • India is the second largest producer of sugarcane in the world after Brazil and Tamil Pradesh, Maharashtra, Karnataka, Tamil Nadu and Andhra Pradesh rank topmost in cultivation of sugarcane.
  • Sugar extraction processes leads to other commercially exploitable commodities including bagasse, molasses, and filter cake which can be processed downstream for use as fuel, to make paper, sound insulating boards and alcohol.
  • Sugarcane contains 18-24% solids and the juice obtained from it is a popular beverage in many countries. It would however be an incomplete story to overlook commercial dietary utility of native sugarcane juice itself. Juice expressed via compaction of ripe sugarcane stalk is praised from ancient times for having excellent thirst-quenching as well as medicinal properties.
  • Nutritionally, sugarcane juice is known to be rich in antioxidants, iron, magnesium, calcium and other electrolytes. Effects of such constitution are corroborated in Ayurvedic texts, where it’s strength improving, digestive, anti-dehydrating, diuretic, laxative, antacid, constipation- relieving, aphrodisiac, and anti-cancer effects are noted.
  • JP1983000179309 refers a process for the preparation of powdery fruit juice in which a fruit juice, lemon or orange, is mixed with palatinose and the resultant mixture is dried and powdered by the conventional method such as spray drying with hot air or freeze vacuum drying.
  • this process is largely non-utilizable owing to enormous time required, namely, 30 hrs and an expensive freezing step which may lead to low productivity and higher cost of the final product.
  • JP1987000086465 discloses a method for preparation of a powdery health beverage wherein a fruit juice such as apple, grape or tangerine orange, is blended with an extract essence of Flammulinavelutipes Sing., frozen at -30 C. for 1 0 hr and subjected to dehydration treatment at 30 C. for 8 hr and 50 C. for 12 hr in a vacuum dryer to provide a solid material which is subsequently powdered.
  • Yet another reference is RU2136182C1 , in which dried fruit juice is prepared by freeze drying of cut fruit and later ground to a powder state.
  • these processes are plagued by high cost of freeze drying process hence not industrially viable.
  • the invention claimed herein relates to an inventive method for preparing a ready-to- drink product from sugarcane by careful conditioning of sugarcane stalks, crushing them under hygienic conditions, and subjecting them to consortium of pasteurization, preservatives, and filtration to result in a ready-to-drink, shelf-stable, packaged sugarcane juice product.
  • the novelty of this process lies in the combined manner in which critical steps are performed and said method scores over traditional methodologies for processing fresh juice product particularly in that it avoids clarification, harsh heating, and refining operations, and results in a stabilized ready- to-drink sugarcane juice product which has original color, flavor, nutrient quotient and mouth-feel of sugarcane juice.
  • the disclosures herein are directed towards an inventive process for processing sugarcane juice and resultant product thereof in form of a packaged, ready-to-drink, pure, fresh sugarcane juice that is chemical-preservative-free and yet retains taste, nutritive, medicinal, and aesthetic properties of native sugarcane juice.
  • the best mode of performing the present invention can be appreciated from the performance, in sequence, of certain steps as showcased in the process flow illustrated in the accompanying Figure 1 .
  • the process initiates via step (01 ) wherein fresh sugarcane stalks / stems are harvested from fields and collected for further processing as per the present invention.
  • the process of obtaining a fresh juice of sugarcane according to the invention can be applied equally to all domestic varieties of sugarcane of the Saccharum genus however the inventor recommends using a favorable variety, such as co-419 or 86032 of sugarcane herein for best effect.
  • the fresh sugarcane harvested is then pre-treated via subjecting serially to steps of cleaning (02) by wiping / scrubbing with hands / cloth to get rid of waxes, soil and other debris, peeling (03) with help of knife or similar equipment to remove thick skin / cuticle of the sugarcane, cutting (04) with help of knife or similar equipment, and blanching (05) to obtain conditioned sugarcane stalks for further processing as per the present invention.
  • cleaning by wiping / scrubbing with hands / cloth to get rid of waxes, soil and other debris
  • peeling with help of knife or similar equipment to remove thick skin / cuticle of the sugarcane
  • cutting with help of knife or similar equipment
  • blanching 05
  • the conditioned sugarcane stalks are crushed in step (06) using a steel roller crusher.
  • Said crusher is pre-cleaned and disinfected using hot water. Crushed canes were repeatedly passed through the crusher so as to obtain juice from the stalks being crushed.
  • INS International Numbering System for Food Additives
  • INS 223 CAS No. 7681 -57-4
  • Said juice is then passed in step (08) through a mesh at normal pressure and ambient conditions to filter out undesired particles.
  • this step enjoins many advantages like low energy consumption, low operation cost, no thermal damage to heat sensitive aroma components, improved product quality and microbially safe product besides occasioning increased juice clarity, better retention of flavor due to removal of suspended solids, colloidal materials, waxes and high molecular weight polysaccharides from the fresh juice without any chemical and harsh heat treatment.
  • the filtered sugarcane juice is subjected to checking of physico-chemical and sensory parameters via corresponding serial assays for determining compliance with user-defined standards of consistency (09), total suspended solids (10), desired color (11 ), and pH (12). Juice that qualifies these sequential validations, is allowed to undergo further processing as per the present invention, else is either rejected or optionally subjected to correction in step (13) till all of said standards are all met.
  • standard food laboratory techniques and equipments were used for these validations - these are not elaborated herein for sake of not obscuring the invention claimed.
  • the elective correctional step (13) comprised one or more interventions undertaken to achieve success in steps for correspondingly checking compliance with user-defined standards of consistency (09), total suspended solids (10), desired color (11), and pH (12).
  • pH adjustments lime juice or concentrate is added.
  • thickening agents INS 415, INS 466, INS 412 are used in mixture or individually or water is used for dilution. The reader shall appreciate that the method proposed herein does away with requirement of adding heteropolysaccharide additives and resins as conventionally practiced in the art for imparting body and mouth-feel.
  • step (14) the sugarcane juice meeting the standard indices mentioned above was subjected via step (14) to controlled pasteurization in a double jacketed kettle to hence induce static conditions whereby microbial growth is greatly reduced to obtain a shelf stable final product.
  • flavoring agents were added next amidst stirring at discretion of the user via step (15).
  • Such flavorings were selected from one or more among lime juice, ginger juice, salt, black salt, cardamom powder, clove powder, chaat masala, garam masala, mango pulp/ extract, turmeric, asafetida, sesame seed powder, poppy seeds powder, black pepper powder, cinnamon powder, coriander powder, mace powder, mustard powder, guava pulp/concentrate/juice, and / or cumin powder to obtain a correspondingly flavored variant of the final product.
  • the pasteurized sugarcane juice with or without flavoring is then packaged via step (16) by filling hot in pouch/pet bottle/ glass bottles.
  • the pasteurized sugarcane juice with or without flavoring is hermetically sealed in food- grade plastic pouches, dipped in hot water and normal water. The reader shall appreciate that no stringent and / or aseptic conditions are required in this packaging step (16), hence simplifying the operations hereof.
  • the packaged pasteurized sugarcane juice is finalized via culminating step (17) by allowing it to cool, and subjecting it to downstream processes such as labeling, quality evaluation before being dispatched for storage at ambient temperature and served chilled for best taste.
  • Total suspended solids, acidity, and preservative content, sensory properties, physical chemical and microbial aspects are parameters monitored during quality evaluation of this final, ready-to-drink, shelf-stable, packaged sugarcane juice.
  • the packaged pasteurized sugarcane juice may be, in isolated embodiments, blended with other juices like grape juice orange juice, amla juice so as to increase its nutritional and anti-oxidant properties.
  • Co-419 variety of sugarcane was selected in step (01 ) and conditioned via steps of cleaning (02) by wiping / scrubbing with hands / cloth, peeling (03) with help of knife, cutting (04) with help of knife to obtain 2 to 3 feet long pieces of sugarcane.
  • Said pieces of sugarcane were blanched at step (05) with 50 °C water bath for 5 minutes.
  • the conditioned sugarcane pieces were crushed in step (06) by using a SS304/SS316 (food grade) steel roller crusher. Said crusher was pre-cleaned and disinfected using hot water prior to use. Approximately juice weighing in at about 45% w/w of the stalks being crushed was obtained.
  • Non-chemical permissible food preservative (INS 223) was added at step (07) within statutorily prescribed limits, that is between 120 ppm to 270 ppm and the juice was filtered at step (08) through a mesh having pore size of 0.50 mm 2 under ambient conditions and atmospheric pressure. Resultant juice was subjected to physico-chemical and sensory evaluation via assays for determining compliance with user-defined standards of consistency (09), total suspended solids (10), desired color (11), and pH (12). Juice that qualifies these sequential validations, that is, consistency / viscosity of 0.04 * 10 3 CPS, total suspended solids 0% (filtered juice used, which takes off all suspended solids), sweetness 14.5° Brix, and pH 3.50.
  • Juice that did not qualify either of these parameters was subjected to elective correctional step (13), wherein lime juice or concentrate was added via titration to reduce pH, thickening agents INS 415, INS 466, INS 412 were used in mixture or individually or water was used for dilution. Juice that qualified or after aforesaid correction, was subjected via step (14) to controlled pasteurization in a in double jacketed kettle at a temperature of 50°C while holding for 5 minutes to hence induce static conditions whereby microbial growth is greatly reduced to obtain a shelf stable final product.
  • flavoring agents selected from one or more among lime juice, ginger juice, salt, black salt, cardamom powder, clove powder, chaat masala, garam masala, mango pulp/ extract, turmeric, asafetida, sesame seed powder, poppy seeds powder, black pepper powder, cinnamon powder, coriander powder, mace powder, mustard powder, guava pulp/concentrate/juice, and / or cumin powder were added next amidst stirring at discretion of the user via step
  • Co-419 variety of sugarcane was selected in step (01 ) and conditioned via steps of cleaning (02) by wiping / scrubbing with hands / cloth, peeling (03) with help of knife, cutting (04) with help of knife to obtain 2 to 3 feet long pieces of sugarcane.
  • Said pieces of sugarcane were blanched at step (05) with 90°C water bath for 25 minutes.
  • the conditioned sugarcane pieces were crushed in step (06) by using a SS304/SS316 (food grade) steel roller crusher. Said crusher was pre-cleaned and disinfected using hot water prior to use. Approximately juice weighing in at about 75% w/w of the stalks being crushed was obtained.
  • Non-chemical permissible food preservative (INS 223) was added at step (07) within statutorily prescribed limits, that is between 120 ppm to 270 ppm and the juice was filtered at step (08) through a mesh having pore size ranging between 0.90 mm 2 under ambient conditions and atmospheric pressure.
  • Resultant juice was subjected to physico-chemical and sensory evaluation via assays for determining compliance with user-defined standards of consistency (09), total suspended solids (10), desired color (11), and pH (12). Juice that qualifies these sequential validations, that is, consistency / viscosity of 5 * 10 3 CPS, total suspended solids 0% (filtered juice used, which takes off all suspended solids), sweetness 17°, and pH 4.80.
  • Juice that did not qualify either of these parameters was subjected to elective correctional step (13), wherein lime juice or concentrate was added via titration to reduce pH, thickening agents INS 415, INS 466, INS 412 were used in mixture or individually or water was used for dilution. Juice that qualified or after aforesaid correction, was subjected via step (14) to controlled pasteurization in a in double jacketed kettle at a temperature of 100°C while holding for 25 minutes to hence induce static conditions whereby microbial growth is greatly reduced to obtain a shelf stable final product.
  • flavoring agents selected from one or more among lime juice, ginger juice, salt, black salt, cardamom powder, clove powder, chaat masala, garam masala, mango pulp/ extract, turmeric, asafetida, sesame seed powder, poppy seeds powder, black pepper powder, cinnamon powder, coriander powder, mace powder, mustard powder, guava pulp/concentrate/juice, and / or cumin powder were added next amidst stirring at discretion of the user via step
  • Co-419 variety of sugarcane was selected in step (01 ) and conditioned via steps of cleaning (02) by wiping / scrubbing with hands / cloth, peeling (03) with help of knife, cutting (04) with help of knife to obtain 2 to 3 feet long pieces of sugarcane.
  • Said pieces of sugarcane were blanched at step (05) with 90°C water bath for 15 minutes.
  • the conditioned sugarcane pieces were crushed in step (06) by using a SS304/SS316 (food grade) steel roller crusher. Said crusher was pre-cleaned and disinfected using hot water prior to use. Approximately juice weighing in at about 60% w/w of the stalks being crushed was obtained.
  • Non-chemical permissible food preservative (INS 223) was added at step (07) within statutorily prescribed limits, that is between 120 ppm to 270 ppm and the juice was filtered at step (08) through a mesh having pore size ranging between 0.50-0.90 mm 2 under ambient conditions and atmospheric pressure. Resultant juice was subjected to physico-chemical and sensory evaluation via assays for determining compliance with user-defined standards of consistency (09), total suspended solids (10), desired color (11 ), and pH (12).
  • Juice that qualifies these sequential validations that is, consistency / viscosity of 5 * 10 3 to 0.04 * 10 3 CPS, total suspended solids 0% (filtered juice used, which takes off all suspended solids), sweetness of 16° Brix, and pH 4.2.
  • Juice that did not qualify either of these parameters was subjected to elective correctional step (13), wherein lime juice or concentrate was added via titration to reduce pH; thickening agents INS 415, INS 466, INS 412 were used in mixture or individually or water was used for dilution.
  • Juice that qualified or after aforesaid correction was subjected via step (14) to controlled pasteurization in a in double jacketed kettle at a temperature of 80°C while holding for 15 minutes to hence induce static conditions whereby microbial growth is greatly reduced to obtain a shelf stable final product.
  • flavoring agents selected from one or more among lime juice, ginger juice, salt, black salt, cardamom powder, clove powder, chaat masala, garam masala, mango pulp/ extract, turmeric, asafetida, sesame seed powder, poppy seeds powder, black pepper powder, cinnamon powder, coriander powder, mace powder, mustard powder, guava pulp/concentrate/juice, and / or cumin powder were added next amidst stirring at discretion of the user via step (15).
  • Resultant sugarcane juice with or without flavoring was then packaged via step (16) by filling hot in pouch/pet bottle/ glass bottles, which were hermetically sealed and dipped in hot water and normal water. Downstream processes such as labeling, quality evaluation were undertaken via step (17) before the pouch/pet bottle/ glass bottles were dispatched for storage at ambient temperature.
  • step (01) 86032 variety of sugarcane was selected in step (01) and conditioned via steps of cleaning (02) by wiping / scrubbing with hands / cloth, peeling (03) with help of knife, cutting (04) with help of knife to obtain 2 to 3 feet long pieces of sugarcane.
  • Said pieces of sugarcane were blanched at step (05) with 50 °C water bath for 5 minutes.
  • the conditioned sugarcane pieces were crushed in step (06) by using a SS304/SS316 (food grade) steel roller crusher. Said crusher was pre-cleaned and disinfected using hot water prior to use. Approximately juice weighing in at about 45% w/w of the stalks being crushed was obtained.
  • Non-chemical permissible food preservative (INS 223) was added at step (07) within statutorily prescribed limits, that is between 120 ppm to 270 ppm and the juice was filtered at step (08) through a mesh having pore size of 0.50 mm 2 under ambient conditions and atmospheric pressure. Resultant juice was subjected to physico-chemical and sensory evaluation via assays for determining compliance with user-defined standards of consistency (09), total suspended solids (10), desired color (11), and pH (12). Juice that qualifies these sequential validations, that is, consistency / viscosity of 0.04 * 10 3 CPS, total suspended solids 0% (filtered juice used, which takes off all suspended solids), sweetness 14.5° Brix, and pH 3.50.
  • Juice that did not qualify either of these parameters was subjected to elective correctional step (13), wherein lime juice or concentrate was added via titration to reduce pH ; thickening agents INS 415, INS 466, INS 412 were used in mixture or individually or water was used for dilution. Juice that qualified or after aforesaid correction, was subjected via step (14) to controlled pasteurization in a in double jacketed kettle at a temperature of 50°C while holding for 5 minutes to hence induce static conditions whereby microbial growth is greatly reduced to obtain a shelf stable final product.
  • flavoring agents selected from one or more among lime juice, ginger juice, salt, black salt, cardamom powder, clove powder, chaat masala, garam masala, mango pulp/ extract, turmeric, asafetida, sesame seed powder, poppy seeds powder, black pepper powder, cinnamon powder, coriander powder, mace powder, mustard powder, guava pulp/concentrate/juice, and / or cumin powder were added next amidst stirring at discretion of the user via step
  • step (16) by filling hot in pouch/pet bottle/ glass bottles, which were hermetically sealed and dipped in hot water and normal water . Downstream processes such as labeling, quality evaluation were undertaken via step (17) before the pouch/pet bottle/ glass bottles were dispatched for storage at ambient temperature.
  • step (01 ) 86032 variety of sugarcane was selected in step (01 ) and conditioned via steps of cleaning (02) by wiping / scrubbing with hands / cloth, peeling (03) with help of knife, cutting (04) with help of knife to obtain 2 to 3 feet long pieces of sugarcane.
  • Said pieces of sugarcane were blanched at step (05) with 90°C water bath for 25 minutes.
  • the conditioned sugarcane pieces were crushed in step (06) by using a SS304/SS316 (food grade) steel roller crusher. Said crusher was pre-cleaned and disinfected using hot water prior to use. Approximately juice weighing in at about 75% w/w of the stalks being crushed was obtained.
  • Non-chemical permissible food preservative (INS 223) was added at step (07) within statutorily prescribed limits, that is between 120 ppm to 270 ppm and the juice was filtered at step (08) through a mesh having pore size ranging between 0.90 mm 2 under ambient conditions and atmospheric pressure.
  • Resultant juice was subjected to physico-chemical and sensory evaluation via assays for determining compliance with user-defined standards of consistency (09), total suspended solids (10), desired color (11 ), and pH (12). Juice that qualifies these sequential validations, that is, consistency / viscosity of 5 * 10 3 CPS, total suspended solids 0% (filtered juice used, which takes off all suspended solids), sweetness 17°, and pH 4.80.
  • Juice that did not qualify either of these parameters was subjected to elective correctional step (13), wherein lime juice or concentrate was added via titration to reduce pH; thickening agents INS 415, INS 466, INS 412 were used in mixture or individually or water was used for dilution. Juice that qualified or after aforesaid correction, was subjected via step (14) to controlled pasteurization in a in double jacketed kettle at a temperature of 100°C while holding for 25 minutes to hence induce static conditions whereby microbial growth is greatly reduced to obtain a shelf stable final product.
  • flavoring agents selected from one or more among lime juice, ginger juice, salt, black salt, cardamom powder, clove powder, chaat masala, garam masala, mango pulp/ extract, turmeric, asafetida, sesame seed powder, poppy seeds powder, black pepper powder, cinnamon powder, coriander powder, mace powder, mustard powder, guava pulp/concentrate/juice, and / or cumin powder were added next amidst stirring at discretion of the user via step
  • step (16) by filling hot in pouch/pet bottle/ glass bottles, which were hermetically sealed and dipped in hot water and normal water . Downstream processes such as labeling, quality evaluation were undertaken via step (17) before the pouch/pet bottle/ glass bottles were dispatched for storage at ambient temperature.
  • step (01 ) 86032 variety of sugarcane was selected in step (01 ) and conditioned via steps of cleaning (02) by wiping / scrubbing with hands / cloth, peeling (03) with help of knife, cutting (04) with help of knife to obtain 2 to 3 feet long pieces of sugarcane.
  • Said pieces of sugarcane were blanched at step (05) with 90°C water bath for 15 minutes.
  • the conditioned sugarcane pieces were crushed in step (06) by using a SS304/SS316 (food grade) steel roller crusher. Said crusher was pre-cleaned and disinfected using hot water prior to use. Approximately juice weighing in at about 60% w/w of the stalks being crushed was obtained.
  • Non-chemical permissible food preservative (INS 223) was added at step (07) within statutorily prescribed limits, that is between 120 ppm to 270 ppm and the juice was filtered at step (08) through a mesh having pore size ranging between 0.50-0.90 mm 2 under ambient conditions and atmospheric pressure. Resultant juice was subjected to physico-chemical and sensory evaluation via assays for determining compliance with user-defined standards of consistency (09), total suspended solids (10), desired color (11 ), and pH (12).
  • Juice that qualifies these sequential validations that is, consistency / viscosity of 5 * 10 3 to 0.04 * 10 3 CPS, total suspended solids 0% (filtered juice used, which takes off all suspended solids), sweetness of 16° Brix, and pH 4.2.
  • Juice that did not qualify either of these parameters was subjected to elective correctional step (13), wherein lime juice or concentrate was added via titration to reduce pH; thickening agents INS 415, INS 466, INS 412 were used in mixture or individually or water was used for dilution.
  • Juice that qualified or after aforesaid correction was subjected via step (14) to controlled pasteurization in a in double jacketed kettle at a temperature of 80°C while holding for 15 minutes to hence induce static conditions whereby microbial growth is greatly reduced to obtain a shelf stable final product.
  • flavoring agents selected from one or more among lime juice, ginger juice, salt, black salt, cardamom powder, clove powder, chaat masala, garam masala, mango pulp/ extract, turmeric, asafetida, sesame seed powder, poppy seeds powder, black pepper powder, cinnamon powder, coriander powder, mace powder, mustard powder, guava pulp/concentrate/juice, and / or cumin powder were added next amidst stirring at discretion of the user via step (15).
  • Resultant sugarcane juice with or without flavoring was then packaged via step (16) by filling hot in pouch/pet bottle/ glass bottles, which were hermetically sealed and dipped in hot water and normal water . Downstream processes such as labeling, quality evaluation were undertaken via step (17) before the pouch/pet bottle/ glass bottles were dispatched for storage at ambient temperature.
  • the present invention has been reduced to practice by the inventor and examples 3 or 6 above were determined as best mode for the same.
  • the samples of sugarcane juice prepared as per the foregoing narration were stored at room temperature in pre- sterilized bottles and analyzed for physico-chemical, microbiological and sensory attributes at every 7 days interval for 90 days and results are acceptable for long shelf life.
  • TPC Total plate count
  • Conforms and Yeast and Molds were within limit as per standard guidelines.
  • An acceptable quality beverage of sugarcane juice with satisfactory storage stability for long shelf life at room as well as refrigeration temperature could be prepared.
  • the present invention is identified in achieving most, if not all, of the salient features listed below- a) Provision of a ready-to-drink, packaged sugarcane juice product having good shelf stability, substantially free of viable organisms and colloidal particles b) Optimization in process of hygienically extracting juice from sugarcane in a manner that checks discoloration and spoilage of resultant juice;
  • an able technology for processing sugarcane juice and obtaining a ready-to-drink, stabilized, packaged sugarcane juice product is thus provided with improved functionality and feasibility than any of its closest peers in state-of-art.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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  • Nutrition Science (AREA)
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Abstract

L'invention concerne un produit à base de jus de canne à sucre conditionné, prêt à boire et de longue conservation, qui est produit dans le respect des règles d'hygiène sous forme conditionnée, est rentable et ne contient pas de conservateurs chimiques. L'invention concerne également un procédé de préparation dudit produit qui consiste à traiter des tiges de canne à sucre, à les broyer dans le respect des règles d'hygiène et à les soumettre à une combinaison de pasteurisation, d'ajout de conservateurs et de filtration sans recourir à aucun des traitements agressifs autrement pratiqués dans l'état de la technique.
PCT/IB2019/054358 2018-05-26 2019-05-26 Procédé de traitement de jus de canne à sucre et produit stabilisé en résultant Ceased WO2019229619A1 (fr)

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IN201821010974 2018-05-26

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112386085A (zh) * 2020-12-23 2021-02-23 孟政政 一种水果去皮切段装置

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2365690A1 (fr) * 1999-03-29 2000-10-05 Institut National De La Recherche Agronomique Procede d'obtention d'un jus frais de canne a sucre; jus obtenu et boisson comprenant ce jus
US7754269B2 (en) * 2002-12-17 2010-07-13 Council Of Scientific And Industrial Research Flavored sugarcane juice in aseptic unit packs

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