FIELD OF THE INVENTION:
[001] The present invention relates to a process for preparing a ready to drink (RTD)
preserved sugar cane juice/beverage in packaged form having long shelf life in ambient
conditions without adding chemical preservatives. More particularly, the present invention
describes process for preparation of juice/beverage using pre-treatment of sugarcane, pH
reduction, homogenization, clarification and subsequent thermal treatment.
BACKGROUND OF THE INVENTION:
[002] There are various types of fruit juices available in the market in packaged
form but Sugarcane juice is rarely available in packaged form with long shelf life containing
no chemical preservatives while retaining its flavor and nutritional properties. 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.
[003] Sugarcane contains 18-24% solids and the juice obtained from it is a popular
beverage in many countries. This natural product is reported to impart health benefits to the
consumers. However, the major problem encountered is the lack of hygiene during crushing
operation resulting in the contamination of the juice with a heavy load of micro-organisms
which arises due to improper cleaning of the sugarcanes and handling of the finished product.
[004] Fresh Sugarcane juice is available and consumed in many countries but the
juice extracted from the canes turns dark brown and show sedimentation during storage. It
has very low shelf life i.e. 1-2 hrs at room temperature and 7-8 hrs at refrigerated
temperature. Conventional preservation techniques such as heat processing impart the taste of
jaggery and the delicate flavor of juice is adversely affected. Sugarcane variety and
cultivation practices also affect the juice characteristics.
[005] Sugarcane juice is not sold in packaged form because sugarcane juice is not
shelf stable for long time without use of chemical preservatives.
[006] Shelf life of existing juices are low both in refrigerated and non refrigerated
conditions. Previously developed juices are having chemical preservatives which have
adverse effect on our body. Tastes and flavors are not up to the mark.
[007] Therefore in order to overcome the drawbacks criteria the present invention
performed technical research where different varieties were selected for preparing sugarcane
juice/beverage on the basis of yield and sensory attributes. Sugarcane juice samples were
prepared by reducing pH of raw sugarcane juice by acid regulator followed by addition of
antioxidants, emulsifier and minimal thermal treatment.
OBJECTIVE OF THE INVENTION:
[008] The primary objective of this invention is to provide a process for preparing
ready to drink preserved sugarcane juice/beverage in packaged form having long shelf life.
[009] Another objective of the present invention is to provide a ready to drink
preserved sugarcane juice/beverage without using chemical preservatives.
[010] Another objective of the present invention is to provide a flavored (i.e.
ginger/mint/lemon/masala and their combinations) sugarcane juice/beverage in ready to drink
shelf stable form.
[011] Another objective of the present invention is to provide a process for preparing
packaged sugar cane juice/beverage in hygienic form, which helps in protecting consumers
from getting infected with different diseases from consuming sugarcane juice prepared under
unhygienic conditions at roadside stalls. Sugarcane juice from such places may also be
contaminated with the saliva of insect vector, which may lead to serious health hazards.
Keeping this in mind the present invention leads to the development of healthy, tasty and
hygienic sugarcane juice in packaged form with long shelf life.
SUMMARY OF THE INVENTION:
[012] Accordingly, the present invention provides a process for preparing preserved
sugar cane juice/beverage without chemical preservatives in packaged form having long shelf
life with the help of pre-treatment of sugarcane stem, dilution of juice to a certain TSS, pH
reduction by acid regulator, addition of class 1 or natural preservative, emulsification,
homogenization and minimal thermal treatment (i.e. steeping).
BRIEF DESCRIPTION OF THE DRAWINGS:
[013] The advantages and features of the present invention will be better understood
with reference to the following detailed description taken in conjunction with the
accompanying drawings, in which:
Figure - 1 illustrates the flow charts of the process of the present invention for preparing
sugarcane juice/beverage without chemical preservatives in packaged form.
DETAILED DESCRIPTION OF THE DRAWINGS:
[014] In the following description, for purpose of explanation, numerous specific
details are set forth in order to provide a thorough understanding of the present invention. It
will be apparent, however, to one skilled in the art that the present invention may be practiced
without these specific details.
[015] In one embodiment of the present invention according to Fig.1 it shows the
process of the present invention for preparing preserved sugarcane juice/beverage without
chemical preservatives in packaged form. The process comprises of collecting fresh
sugarcane stem, then sorting & grading, thereafter washing and scrubbing of peel, thereafter
blanching, juice extraction, filtration, dilution of juice, acidification of juice, clarification,
bottling & sealing, steeping and finally storage at room temperature.
[016] In another embodiment of the present invention provides more elaborately a
preserved sugarcane juice/beverage without chemical preservatives in packaged form,
wherein the process for preserving sugarcane comprising the following steps of:
- a suitable variety of raw sugarcane selected for preparing sugarcane juice beverage;
- pre-treatment of sugarcanes were involved such as cleaning, sorting, washing and scrubbing
followed by blanching of scrubbed canes;
- after blanching canes were crushed by motor driven 3 roller juice extractor to obtain
maximum possible juice yield;
- sugarcane juice was then filtered. TSS (Total Soluble Solids), pH were recorded and juices
were subjected to physico-chemical and sensory evaluation;
- by following a certain proprietary process of juice extraction which allows: a) use of any
variety of sugarcane; b) minimal infiltration of the skin and peel; c) use of natural acidity
regulator and emulsifier;
- after extraction, dilution of juice was done to a certain TSS (i.e.10-16°Brix);
- once dilution was done addition of permitted chemicals that includes acidity regulator ( i.e.
Tartrate buffer by adjusting pH 3.5-4.0), antioxidant (ascorbic acid 0.05-0.1%), common salt
(0.10-0.20%), emulsifier (i.e. pectin 0.05-0.1%), natural color and different flavors such as
ginger (0.02-0.10% by wt./), mint (0.05-0.10% by wt./), lemon (0.02-0.10% by wt./), masala
(0.10-0.25% by wt./), cumin (0.05-0.10% by wt./), black salt (0.05-0.10% by wt./), black
pepper and their blends were performed;
- after pH adjustment (i.e. 3.5-4.0), Clarification of juice was done;
- finally this Clarified juice was subjected to bottling, sealing, steeping (at 95-100°C for 15-
20 min.) and storage at room temperature;
[017] In another embodiment of the present invention is to provide a preserved
sugarcane juice/beverage without chemical preservatives in packaged form, wherein the
process comprising of Pre-treatment of the sugarcanes, Filtration and homogenization of
product, Clarification of sugarcane juice, Steeping (minimal thermal treatment).
[018] Yet in another embodiment of the present invention is to provide preserved
sugar cane juice/beverage without chemical preservatives in packaged form, wherein the pretreatment
of the sugarcanes which involves scrubbing of peel to remove the wax and
blanching of scrubbed sugarcane at 90-100°C for 5-10 minutes.
[019] Yet in another embodiment of the present invention is to provide preserved
sugarcane juice without chemical preservatives in packaged form, wherein the filtration and
homogenization of product involves filtration of juice being done to separate the bagasse and
particulate matter from juice and homogenization of acidified juice being done for proper
mixing of ingredients such as acidity regulator, emulsifier, flavour, color and antioxidants.
[020] Yet in another embodiment of the present invention is to provide a preserved
sugarcane juice without chemical preservatives in packaged form, wherein the clarification is
being done at 2000-5000 rpm for 2-8 minutes.
[021] Yet in another embodiment of the present invention is to provide a preserved
sugarcane juice/beverage made without chemical preservatives in packaged form, wherein
the steeping (minimal thermal treatment) is being done for pasteurization of product.
[022] Yet another embodiment of the present invention provides a formulation of
preserved sugarcane juice without chemical preservatives in packaged form with the help of
pre-treatment of sugarcane stem, dilution of juice to a certain TSS (i.e.10-16°Brix), pH
reduction by acid regulator, addition of class 1 or natural preservative, emulsification,
homogenization and minimal thermal treatment (i.e. steeping).
[023] Yet another embodiment of the present invention the samples of sugarcane
juice/beverage 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. During storage period TPC (Total plate count),
Coliforms 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.
[024] Yet another embodiment of the present invention is that it is hygienically
produced in packaged form, is cost effective and contains no chemical preservatives.
[025] Another embodiment of the present invention is that different types sugarcane
juice compositions are prepared in order to meet the inventive steps of the present invention.
The few Research & Development results to form the desired persevered sugarcane
juice/beverage are provided below in the form of Examples-
Example 1:
Suitable variety of Sugarcanes was selected for preparing sugarcane juice beverage (1.0 tons).
pre-treatment of the sugarcanes were done which involves cleaning, sorting, washing ,
scrubbing of peel to remove the wax followed by blanching of scrubbed sugarcane at 90-
100°C for 5 minutes. After blanching canes were crushed by motor driven 3 roller juice
extractor to obtain maximum possible juice yield. Approx. 600 litre juice (TSS 22° Brix)
Were obtained and the juice was then filtered through muslin cloth and sieve. TSS (Total
Soluble Solids), pH were recorded and juices were subjected to physico-chemical and
sensory evaluation. This juice was then collected in chilling tanks (at 5 ° C or below). After
extraction, dilution of juice was done by adjusting TSS approx. 15° Brix. After that pH of
filtered juice was adjusted to 3.5-4.0 by adding tartrate buffer followed by addition of
antioxidant ascorbic acid (0.05-0.1%), emulsifier (i.e. pectin 0.05-0.1%) and common salt
(0.1-0.15%). After this acidified juice was homogenized followed by clarification of juice by
using centrifuge at 2000-5000 rpm for 2-8 minutes. The filtrate was then separated and filled
in sterilized packaging followed by steeping of packaged juice in water at 95-100° C for 15-
20 mins. Subsequently the sterilized juice was stored below at 10° C.
Example 2:
Suitable variety of Sugarcanes was selected for preparing sugarcane juice beverage (1.0 tons).
pre-treatment of the sugarcanes were done which involves cleaning, sorting, washing ,
scrubbing of peel to remove the wax followed by blanching of scrubbed sugarcane at 90-
100°C for 10 minutes. After blanching canes were crushed by motor driven 3 roller juice
extractor to obtain maximum possible juice yield. Approx. 550 litre juice (TSS 21° Brix)
Were obtained and the juice was then filtered through filter press. TSS (Total Soluble Solids),
pH were recorded and juices were subjected to physico-chemical and sensory evaluation.
This juice was then collected in chilling tanks (at 5°C or below). After extraction, dilution of
juice was done by adjusting TSS approx. 15.1° Brix. After that pH of filtered juice was
adjusted to 3.5-4.0 by adding tartrate buffer followed by addition of antioxidant ascorbic acid
(0.05-0.1 %), common salt (0.1%), emulsifier (i.e. pectin 0.05-0.1%), black salt (0.05%) and
natural ginger flavor (95 ml). After this acidified juice was homogenized followed by
clarification of juice by using centrifuge at 2000-5000 rpm for 2-8 minutes. The filtrate was
then separated and filled in sterilized packaging followed by steeping of packaged juice in
water at 95-100°C for 15-20 mins). Subsequently the sterilized juice was stored below at 10°
C for few hours and then transferred at room temperature.
Example 3:
Suitable variety of Sugarcanes was selected for preparing sugarcane juice beverage (1.0 tons).
pre-treatment of the sugarcanes were done which involves cleaning, sorting, washing,
scrubbing of peel to remove the wax followed by blanching of scrubbed sugarcane at 90-
100°C for 10 minutes. After blanching canes were crushed by motor driven 3 roller juice
extractor to obtain maximum possible juice yield. Approx. 600 litre juice (TSS 22° Brix)
Were obtained and the juice was then filtered through filter press. TSS (Total Soluble Solids),
pH were recorded and juices were subjected to physico-chemical and sensory evaluation.
This juice was then collected in chilling tanks (at 5°C or below). After extraction, dilution of
juice was done by adjusting TSS approx. 15.5° Brix. After that pH of filtered juice was
adjusted to 3.5-4.0 by adding tartrate buffer followed by addition of antioxidant ascorbic acid
(0.05-0.1%), common salt (0.1%), emulsifier (i.e. pectin 0.05-0.1%), black salt (0.05%),
cumin powder (0.20%), black pepper (0.1%) and natural ginger flavor (95 ml). After this
acidified juice was homogenized followed by clarification of juice by using centrifuge at
2000-5000 rpm for 2-8 minutes. The filtrate was then separated and filled in sterilized
packaging followed by steeping of packaged juice in water at 95-100°C for 15-20 mins).
Subsequently the sterilized juice was stored below at 10°C for few hours and then transferred
at room temperature.
Example 4:
Suitable variety of Sugarcanes was selected for preparing sugarcane juice beverage (1.0 tons).
Pre-treatment of the sugarcanes were done which involves cleaning, sorting, washing,
scrubbing of peel to remove the wax followed by blanching of scrubbed sugarcane at 90-
100°C for 10 minutes. After blanching canes were crushed by motor driven 3 roller juice
extractor to obtain maximum possible juice yield. Approx. 600 litre juice (TSS 22°Brix)
Were obtained and the juice was then filtered through filter press. TSS (Total Soluble Solids),
pH were recorded and juices were subjected to physico-chemical and sensory evaluation.
This juice was then collected in chilling tanks (at 5°C or below). After extraction, dilution of
juice was done by adjusting TSS approx. 15.5°Brix. After that pH of filtered juice was
adjusted to 3.5-4.0 by adding tartrate buffer followed by addition of antioxidant ascorbic acid
(0.05-0.1%), common salt (0.1%), emulsifier (i.e. pectin 0.05-0.1%), black salt (0.05%), and
natural mint flavor (65 ml). After this acidified juice was homogenized followed by
clarification of juice by using centrifuge at 2000-5000 rpm for 2-8 minutes. The filtrate was
then separated and filled in sterilized packaging followed by steeping of packaged juice in
water at 95-100°C for 15-20 mins). Subsequently the sterilized juice was stored below at
10°C for few hours and then transferred at room temperature.
Example 5:
Suitable variety of Sugarcanes was selected for preparing sugarcane juice beverage (1.0 tons).
Pre-treatment of the sugarcanes were done which involves cleaning, sorting, washing,
scrubbing of peel to remove the wax followed by blanching of scrubbed sugarcane at 90-
100°C for 10 minutes. After blanching canes were crushed by motor driven 3 roller juice
extractor to obtain maximum possible juice yield. Approx. 600 litre juice (TSS 22° Brix)
Were obtained and the juice was then filtered through filter press. TSS (Total Soluble Solids),
pH were recorded and juices were subjected to physico-chemical and sensory evaluation.
This juice was then collected in chilling tanks (at 5°C or below). After extraction, dilution of
juice was done by adjusting TSS approx. 16 ° Brix. After that pH of filtered juice was
adjusted to 3.5-4.0 by adding tartrate buffer followed by addition of antioxidant ascorbic acid
(0.05-0.1%), common salt (0.1%), emulsifier (i.e. pectin 0.05-0.1%), black salt (0.05%),
cumin powder (0.20%), black pepper (0.1%) and natural mint flavor (65 ml). After this
acidified juice was homogenized followed by clarification of juice by using centrifuge at
2000-5000 rpm for 2-8 minutes. The filtrate was then separated and filled in sterilized
packaging followed by steeping of packaged juice in water at 95-100°C for 15-20 mins).
Subsequently the sterilized juice was stored below at 10°C for few hours and then transferred
at room temperature.
Example 6:
Suitable variety of Sugarcanes was selected for preparing sugarcane juice beverage (1.0 tons).
Pre-treatment of the sugarcanes were done which involves cleaning, sorting, washing,
scrubbing of peel to remove the wax followed by blanching of scrubbed sugarcane at 90-
100°C for 10 minutes. After blanching canes were crushed by motor driven 3 roller juice
extractor to obtain maximum possible juice yield. Approx. 600 litre juice (TSS 22° Brix)
Were obtained and the juice was then filtered through filter press. TSS (Total Soluble Solids),
pH were recorded and juices were subjected to physico-chemical and sensory evaluation.
This juice was then collected in chilling tanks (at 5°C or below). After extraction, dilution of
juice was done by adjusting TSS approx. 15.5 ° Brix. After that pH of filtered juice was
adjusted to 3.5-4.0 by adding tartrate buffer followed by addition of antioxidant ascorbic acid
(0.05-0.1%), common salt (0.1%), emulsifier (i.e. pectin 0.05-0.1%), black salt (0.05%), and
natural lemon flavor (105 ml). After this acidified juice was homogenized followed by
clarification of juice by using centrifuge at 2000-5000 rpm for 2-8 minutes. The filtrate was
then separated and filled in sterilized packaging followed by steeping of packaged juice in
water at 95-100°C for 15-20 mins). Subsequently the sterilized juice was stored below at
10°C for few hours and then transferred at room temperature.
Example 7:
Suitable variety of Sugarcanes was selected for preparing sugarcane juice beverage (1.0 tons).
Pre-treatment of the sugarcanes were done which involves cleaning, sorting, washing,
scrubbing of peel to remove the wax followed by blanching of scrubbed sugarcane at 90-
100°C for 10 minutes. After blanching canes were crushed by motor driven 3 roller juice
extractor to obtain maximum possible juice yield. Approx. 600 litre juice (TSS 22° Brix)
Were obtained and the juice was then filtered through filter press. TSS (Total Soluble Solids),
pH were recorded and juices were subjected to physico-chemical and sensory evaluation.
This juice was then collected in chilling tanks (at 5°C or below). After extraction, dilution of
juice was done by adjusting TSS approx. 15.5 ° Brix. After that pH of filtered juice was
adjusted to 3.5-4.0 by adding tartrate buffer followed by addition of antioxidant ascorbic acid
(0.05-0.1%), common salt (0.1%), emulsifier (i.e. pectin 0.05-0.1%), black salt (0.05%),
cumin powder (0.20%), black pepper (0.1%) and natural lemon flavor (105 ml). After this
acidified juice was homogenized followed by clarification of juice by using centrifuge at
2000-5000 rpm for 2-8 minutes. The filtrate was then separated and filled in sterilized
packaging followed by steeping of packaged juice in water at 95-100°C for 15-20 mins).
Subsequently the sterilized juice was stored below at 10°C for few hours and then transferred
at room temperature.
Example 8:
Suitable variety of Sugarcanes was selected for preparing sugarcane juice beverage (1.0 tons).
Pre-treatment of the sugarcanes were done which involves cleaning, sorting, washing,
scrubbing of peel to remove the wax followed by blanching of scrubbed sugarcane at 90-
100°C for 10 minutes. After blanching canes were crushed by motor driven 3 roller juice
extractor to obtain maximum possible juice yield. Approx. 600 litre juice (TSS 22° Brix)
Were obtained and the juice was then filtered through muslin cloth and sieve. TSS (Total
Soluble Solids), pH were recorded and juices were subjected to physico-chemical and
sensory evaluation. This juice was then collected in chilling tanks (at 5°C or below). After
extraction, dilution of juice was done by adjusting TSS approx. 15° Brix. After that pH of
filtered juice was adjusted to 3.5-4.0 by adding tartrate buffer followed by addition of
antioxidant ascorbic acid (0.05-0.1%), emulsifier (i.e. pectin 0.05-0.1%), common salt
(0.1%), black salt (0.05%), cumin powder (0.20%), black pepper (0.1%). After this acidified
juice was homogenized followed by clarification of juice by using centrifuge at 2000-5000
rpm for 2-8 minutes. The filtrate was then separated and filled in sterilized packaging
followed by steeping of packaged juice in water at 95-100°C for 15-20 mins). Subsequently
the sterilized juice was stored below at 10°C.
[026] The foregoing descriptions of specific embodiments of the present invention
have been presented for purposes of illustration and description only. They are not intended
to be exhaustive or to limit the present invention to the precise forms disclosed, and
obviously many modifications and variations are possible in light of the above teaching. The
embodiments were chosen and described in order to best explain the principles of the present
invention and its practical application, to thereby enable skilled in the art to best utilize the
present invention and various embodiments with various modifications as are suited to the
particular use contemplated. It is understood that various omission and substitutions of
equivalents are contemplated as circumstance may suggest or render expedient, but such are
intended to cover the application or implementation without departing from the spirit or
scope of the present invention.

We Claim (s):
1. A process for preparing preserved sugarcane juice/beverage in packaged form without
adding chemical preservatives, wherein the process comprising the following steps of:
- a suitable variety of raw sugarcane selected for preparing sugarcane juice beverage;
- pre-treatment of sugarcanes were involved cleaning, sorting, washing and scrubbing
followed by blanching (at 90-100°C for 5-10 min.) of scrubbed canes;
- after blanching canes were crushed by motor driven 3 roller juice extractor to obtain
maximum possible juice yield;
- sugarcane juice was then filtered through muslin cloth and sieve and juice yields, TSS
(Total Soluble Solids), pH were recorded and juices were subjected to physico-chemical and
sensory evaluation;
- by following a certain proprietary process of juice extraction which allows: a) use of any
variety of sugarcane; b) minimal infiltration of the skin and peel; c) use of natural acidity
regulator and emulsifier;
- after extraction, dilution of juice was done to a certain TSS (i.e. 10-16°Brix);
- once dilution was done addition of permitted chemicals that includes acidity regulator ( i.e.
Tartrate buffer by adjusting pH 3.5-4.0), antioxidant (ascorbic acid 0.05-0.1%), common salt
(0.10-0.20%), emulsifier (i.e. pectin 0.05-0.1%), natural color and different flavors such as
ginger (0.02-0.10% by wt./), mint (0.05-0.10% by wt./), lemon (0.02-0.10% by wt./), masala
(0.10-0.25% by wt./), cumin, black salt (0.05-0.10% by wt./), black pepper (0.05-0.10% by
wt./) and their blends were performed;
- after pH adjustment, Clarification of juice was done;
- finally this Clarified juice was subjected to bottling, sealing, steeping (at 95-100°C for 15-
20 min.) and storage at room temperature;
2. The process for preparing preserved sugarcane juice/beverage in packaged form
without adding chemical preservatives as claimed in claim 1, wherein the pre-treatment of
sugarcane involves scrubbing of peel to remove the wax and blanching of scrubbed sugarcane
at 90-100°C for 5-10 minutes.
3. The process for preparing preserved sugarcane juice/beverage in packaged form
without adding chemical preservatives as claimed in claim 1, wherein the filtration and
homogenization of product involves filtration of juice by filter press to separate the bagasse
and particulate matter from juice and homogenization of acidified juice by way of proper
mixing of ingredients such as acidity regulator, emulsifier, flavour, color and antioxidants.
4. The process for preparing preserved sugarcane juice/beverage in packaged form
without adding chemical preservatives as claimed in claim 1, wherein the clarification is
being done at 2000-5000 rpm for 2-8 minutes.
5. The process for preparing preserved sugarcane juice/beverage in packaged form without adding chemical preservatives as claimed in claim 1, wherein the steeping (minimal
thermal treatment) is being done at 95-100°C for 15-20 min.
6. A formulation for preparing preserved sugarcane juice/beverage in packaged form
without adding chemical preservatives, with the help of pre-treatment of sugarcane stem,
dilution of juice to a certain TSS (i.e. 10-16°Brix), pH reduction by Tartrate buffer (at 3.5-
4.0), addition of common salt (0.10-0.20%), ascorbic acid (0.05-0.1%), emulsifier/thickener
(0.05-0.1%), addition of different flavors such as ginger (0.02-0.10% by wt./), mint (0.05-
0.10% by wt./), lemon (0.02-0.10% by wt./), masala (0.10-0.25% by wt./), cumin, black salt
(0.05-0.10% by wt./), black pepper (0.05-0.10% by wt./) and their blends, homogenization
and minimal thermal treatment (i.e. steeping).