Quality Analysis of Sugarcane Plant Water by Nanofiltration During the Processing of Membrane-Process Brown Sugar

In order to study the quality and development value of nanofiltration liquid (sugarcane plant water, SPW) by the No-added brown sugar from membrane processing, red peel fruit sugarcane and ROC 22 were used as materials to evaluate the nutritional quality with the method of index of nutritional quality (INQ), which could be obtained by comparing and calculating the physical indexes, chemical indexes, nutritional indexes and volatile aroma components of SPW with 250 u roll membrane nanofiltration concentration on the basis of two-stage ceramic membranes (800 nm and 50 nm). Results showed that SPW of two different varieties contained no sucrose and both had the characteristic fragrance of sugarcane juice. The volatile components shared with sugarcane juice accounted for 50.00% and 60.61% of the total volatile components in sugarcane juice. Alcohols were the most abundant, and the relative high contents of 2-ethylhexanol, 2-heptanol, 1-penten-3-ol, hexanol and (-)-isocedarol were higher. More than 14 kinds of free amino acids were detected in SPW, among which 7 kinds were essential amino acids for human body, accounting for more than 66% of the total free amino acids, threonine was the most important amino acid with the content in two SPW was 474.67 and 118.11 mg/L, respectively. The SPW contained 7 mineral elements such as potassium, sodium and calcium, among which the content of potassium was the highest, reaching 907 and 525 mg/L, respectively. The INQ of potassium and copper was above 40 and 14, respectively, which was a high-quality source of potassium and copper supplement for human body. In general, nanofiltration SPW based on No-added membrane brown sugar process was a kind of pure natural plant-flavor drinking water rich in nutrients, which had a good value of development and utilization.