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发明公开
CN108936108A 一种降低甘蔗汁中维生素C损耗的生产方法 无效 - 驳回

一种降低甘蔗汁中维生素C损耗的生产方法
摘要：
本发明公开了一种降低甘蔗汁中维生素C损耗的生产方法，包括如下步骤：1、一种降低甘蔗汁中维生素C损耗的生产方法，其特征在于，包括如下步骤：(1)甘蔗榨汁；(2)前处理：向甘蔗汁中添加SO2、果胶酶以及保护剂；以甘蔗汁体积为基准，所述SO2的添加量为80～90mg/L；所述纤维素CMC酶的添加量为0.7～1mg/L；所述保护剂的添加量为0.5～0.8mg/L；(3)澄清；(4)换罐调配；(5)三级板框压滤。本发明采用的保护剂为茶叶提取物和大豆蛋白以及葡萄酒酒渣提取物，茶叶提取物和大豆蛋白以及葡萄酒酒渣提取物相互配合可提高甘蔗汁的透明度，降低降低维生素C的损耗。
摘要（英）：

The invention discloses a production method for reducing the loss of vitamin C in sugar-cane juice. The production method is characterized by comprising the following steps of (1) performing squeezingon sugarcane to obtain sugar-cane juice; (2) performing preprocessing: adding SO2, pectinase and a protective agent to the sugar-cane juice, wherein based on the volume of the sugar-cane juice, the additive amount of the SO2 is 80-90mg/L, the additive quantity of carboxymethyl cellulose (CMC) is 0.7-1mg/L, and the additive quantity of the protective agent is 0.5-0.8mg/L; (3) performing clarification; (4) exchanging a tank for blending; and (5) performing pressure filtration with a third-grade board frame filter. According to the production method disclosed by the invention, the adopted protective agent is a tea extract, soybean protein and a wine residue extract, the tea extract, and the soybean protein and the wine residue extract cooperate with each other, so that the transparency of the sugar-cane juice can be improved, and the loss of the vitamin C is reduced.

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