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US 2020/0270710 A1Published application
Systems and methods for preserving nutrients during the production of syrups and powders from sugarcane using cold technology and products containing the same
OwnerJeremiah Ridenour, Timothy Ridenourinventors
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Abstract
Systems, apparatuses, and methods for producing and using a sugarcane syrup or powder. In one embodiment, the invention is directed to a system and associated processes for processing sugarcane using a cold processing pipeline in a manner that retains its natural nutritional value while producing a syrup or powder without significant separation of the natural nutrients or use of heat or synthetic chemicals.
Claims33
A method for processing raw sugarcane, comprising:
- soaking the raw sugarcane in a first bio-acidifier solution;
- juicing the soaked raw sugarcane to produce raw sugarcane juice;
- conditioning the raw sugarcane juice by adding a second bio-acidifier solution;
- reducing the temperature of the conditioned raw sugarcane juice by passing the conditioned raw sugarcane juice through a cooling component;
- subjecting the cooled raw sugarcane juice to an evaporation step to produce a syrup, wherein the evaporation step temperature is maintained below 40° C. until the brix value reaches a maximum of 68 to avoid crystallization of the syrup;
- and
- subjecting the produced syrup to a process performed at a temperature between 2 and 4° C. to prevent degradation from microbiological activity, prior to packaging.
4 more elements
A final syrup processed from raw sugarcane produced by a process, the process comprising:
- soaking the raw sugarcane in a first bio-acidifier solution;
- juicing the soaked raw sugarcane to produce raw sugarcane juice;
- conditioning the raw sugarcane juice by adding a second bio-acidifier solution;
- reducing the temperature of the conditioned raw sugarcane juice by passing the conditioned raw sugarcane juice through a cooling component;
- subjecting the cooled raw sugarcane juice to an evaporation step to produce a syrup, wherein the evaporation step temperature is maintained below 40° C. until the brix value reaches a maximum of 68 to avoid crystallization of the syrup;
- and
- subjecting the produced syrup to a process performed at a temperature between 2 and 4° C. to prevent degradation from microbiological activity and produce the final syrup, prior to packaging.
- wherein the final syrup has less than or equal to 10% reducing sugars and a maximum brix value of 68.
5 more elements
Dependencies are inferred from the claim text.