Bottled sugarcane juice concentrate

Protocol for preparation of the cane juice concentrate

• The cane should be crushed within 24 hrs after harvesting to avoid deterioration due to inversion.
• The cane juice after extraction is filtered through a muslin cloth and collected in a storage tank. 
• The juice is poured in an open pan and is heated to facilitate the coagulation of the suspended particles into gummy colloidal substance. 
• When the temperature reaches 85^oC, which takes around 115-120 minutes, the nitrogenous impurities present in the juice start coagulating and floating on the surface, which are removed using the hand ladle.
• The clarificant (preferably vegetative) is added. 
• After addition of the clarificant, a golden coloured substance called scum appears on the surface, which once again was removed. 
• After complete clarification, the boiled juice becomes clear, transparent and light brownish yellow in colour.  
• Later on, the juice is concentrated.  At 99-100^oC, the juice begins to froth.
• To avoid this frothing and charring continuous stirring is done and at the striking temperature of 108^oC the juice becomes viscous and is removed from the heating source. 
• The concentrate is cooled and citric acid + benzoic acid (0.05% + 0.5%) are added as preservatives.
• The product can be flavoured using the essence of orange, rose, etc. to give it a distinct flavour.
• This concentrate is cooled in large settling tanks and is packed and sterilized.
• The product finally resembles honey in appearance. 
• The concentrate can be stored for a year without any deterioration in its quality.