Study On Sugarcane-lemon Compound Beverage

Sugar cane is the main economic crop in Guangxi,mainly used to produce sugar.Therefore,there is a problem in the sugar industry that sugar product is simplification,so that restricts the development of the sugar industry.This project is to produce a composite beverage by using cane juice filtered by ceramic membrane which is the main raw material.Besides it can help the sugar industry to develop the market of food industry by useing the cane juice as raw in the food production directly,and to expand the product range of the sugar factory.In addition,people in modern society pay more attention on the green and safety of food.The compound beverages that produce with cane juice filtered by ceramic membrane can meet people's needs very well.By studying the floc in the membrane filtrated cane juice,it was found that the constituents of the floc were polysaccharide(64.72%),protein(3.00%),and ash(24.72%).When the cane juice is adjusted to be acidic,no precipitation occurs,and when it is alkaline,flocculation occurs,and as the pH increases,the floes increase.By infrared scanning and electron scanning with energy absorption spectrum analysis,we can found that the floc contains iron,calcium,phosphorus,silicon,manganese and other inorganic ions.Under alkaline conditions,metal ions such as iron and calcium can produce flocculated precipitates,by interacting with proteins and polysaccharides.Using lemon juice and sugar cane juice to produce compound beverages.By measuring the total phenol content,total acid content,solid solution content,and vitamin C content of the raw materials,it can be seen that the two can complement each other in taste and physical and chemical properties.The formula of sugarcane-lemon composite beverage was designed by mixing design method,and we can get two different beverages by measure the total phenol content,solid solution content,pH,total acid content and other indicators combined with the sensory scores of beverages made by different formulas.The ratio is:sweet mixed beverage:50ml of cane juice,3ml of lemon juice,47ml of pure water;sour complex beverage:20ml of cane juice,5ml of lemon juice,75ml of pure water.Optimizing the best sterilization temperature by measuring the total phenolic content and the total number of colonies of the beverages in different sterilization temperatures,and it was 110?.Using headspace extraction technology,gas chromatography-combine with mass spectrometry(GC-MS)analysis of volatile aroma substances in cane juice?lemon juice and beverages.The main aroma substances are(Z)-3-hexen-l-ol,thyme Phenol,D-limonene terpin-4-ol.The shelf life of the two beverages was predicted by gaccelerated shelf life testing(ASLT)method.The beverage was stored at 37?,27?,4?,in the 48-day experiment.The value of pH,total phenol content,clarity,browning and other indicators,and sensory scores of the beverage were monitored to know the quality of beverages.We can learn the shelf life of sweet and sour drinks is 21 days and 24 days at 37?,42 days and 48 days at 27?.According to the calculation of the Q10 model,the shelf life of the sweet and acid composite beverages is 206 days and 236 days when stored at 4?.