Sugarcane juice is popularly consumed in India because the same is considered a health drink containing many valuable nutrients such as Phosphorus, Mg, Ca, Vitamins, Aminoacids etc and moreover, it is especially benificial for the patients suffering from Jaundice.
However, because of its fast detoriation with respect to time, we need to add certain preservatives so as to keep the same in the fresh state. A few tips are given below for the enhancement of shell life of the juice.
1) Extract of Moringaseed leaf, Lemon and Ginger were added to the fresh cane juice in different combinations and evaluated at different temperatures say 2 degree centigrade, 4 degree centigrade and 30 degree centigrade. This produced high antimicrobial activity . Lemon could lower the PH value to the juice to the level of 3.01 and further impeded the growth of microorganism in case of storage.
2) The another method involves the storage of the juice in the refrigerator containing 200 ml batchwise and the same is heat treated at around 72 degree centigrade for 15 secs and prior to treatment 1 ml of Ginger juice, 20 ml of Moringa juice and 5 ml of Lemon juice and some colour enhancer are added to make the combination palatable and free from microorganism.
3) A technology has been developed for the preservation of the sugar cane juice up to six months with the following treatments such as peeling, crushing, filtration, pasteurisation and bottling and further treatment with Sodium - benzoate at the rate of 125 ppm per 10 litre.
Later the bottles can be preserved up to six moths without any detoriation.
4) Passing the gamma - Ray's to the entire juice content ( 5 kGY) at low temp ( at 10 degre centigrade) with the permitted preseservatives such as Citric - acid, Potassium - sorbate, Sodium - benzoate with the concentration of 0.030%, 0.025% and 0.015 % respectively would eliminate the chances of degradation.
5) It has been observed that the preservation can be achieved with the method of pasteurisation at 70 degree centigrade for 10 minutes adding Citric - acid ( 40 mg / 100 ml), Ascorbic - acid( 40 mg / 100 ml) and meta bisulphite containing 150 ppm. The juice was added with Lemon and Ginger for the enhancement of taste.
6) Treating the pasteurised sugar cane juice with either Citric - acid or Ascorbic- acid can arrest the degradation of total solids in the solvent and hence the total sugar during the storage process at both room and refrigeration temperature.