Preferred embodiments of the present invention comprise the optional application of concentrations of an aqueous permanganate solution, such as an approximately 0.01% A to approximately 50% liquid permanganate solution and preferably comprising approximately 20% sodium permanganate dosed at approximately 1 ppm to approximately 100 ppm to harvested sugar crops, such as sugarcane, sugar beets, and sweet sorghum, at one or more of the sugar processing steps for the crops. The steps where the liquid sodium permanganate may optionally be applied include at a sugar crop cutting step, a sugar crop conveying step, a sugar juice extraction step, a sugar juice clarifying step, and a clarifier muds filtration step. The application of liquid sodium permanganate in the processing of sugar from sugar crops results in reduced equipment fouling, reduced loss in juice purity, reduced scale formation, decreased turbidity in clarified juices, increased sugarcane processing rates, reduced sugar crop production costs, increased sugar product yield, and increased production capacity.

A flavored protein beverages include egg whites, water, a plant-based milk, a juice component, flavoring, a thickening agent, and an acidifier. The egg whites constitute a majority of the weight of the beverage and serve as the primary source of protein. The acidifier is malic acid, and the pH of the protein beverage is between about 4 and about 4.6. The pH value of 4.6 is significant because Clostridium botulinum cannot grow and produce toxin below this value, whereas the taste of the beverage when the pH is below 4.0 has been found to be unacceptable. After pasteurization, the flavored beverage has a shelf life of up to about six (6) months without refrigeration and without the use of non-natural preservatives. A pH between about 4.2 and 4.3 is best to optimize taste throughout the entire shelf life.

A flavored protein beverages include egg whites, water, a plant-based milk, a juice component, flavoring, a thickening agent, and an acidifier. The egg whites constitute a majority of the weight of the beverage and serve as the primary source of protein. The acidifier is malic acid, and the pH of the protein beverage is between about 4 and about 4.6. The pH value of 4.6 is significant because Clostridium botulinum cannot grow and produce toxin below this value, whereas the taste of the beverage when the pH is below 4.0 has been found to be unacceptable. After pasteurization, the flavored beverage has a shelf life of up to about six (6) months without refrigeration and without the use of non-natural preservatives. A pH between about 4.2 and 4.3 is best to optimize taste throughout the entire shelf life.

Disclosed are a roxburgh rose and Coix seeds composite beverage and a preparation method thereof, belonging to the technical field of food processing. The preparation method includes: heating Coix seeds pulp for gelatinization, followed by adding alpha-amylase (-amylase) for liquefaction, then adding saccharifying enzyme for saccharification to obtain Coix seeds enzymatic hydrolysate; then using Coix seeds enzymatic hydrolysate and roxburgh rose juice as raw materials, carrying out staged fermentation with Coriolus versicolor and Lactobacillus plantarum to obtain a fermentation broth, followed by homogenizing and filtering, centrifuging, sterilizing to obtain a new type of natural fermented beverage with aroma of roxburgh rose fruit, Coix seed, Coriolus versicolor-specific mushroom flavor and lactic acid fermentation flavor.

Disclosed are a roxburgh rose and Coix seeds composite beverage and a preparation method thereof, belonging to the technical field of food processing. The preparation method includes: heating Coix seeds pulp for gelatinization, followed by adding alpha-amylase (-amylase) for liquefaction, then adding saccharifying enzyme for saccharification to obtain Coix seeds enzymatic hydrolysate; then using Coix seeds enzymatic hydrolysate and roxburgh rose juice as raw materials, carrying out staged fermentation with Coriolus versicolor and Lactobacillus plantarum to obtain a fermentation broth, followed by homogenizing and filtering, centrifuging, sterilizing to obtain a new type of natural fermented beverage with aroma of roxburgh rose fruit, Coix seed, Coriolus versicolor-specific mushroom flavor and lactic acid fermentation flavor.

A beverage filter includes a central base mount that is mounted on a faucet tower and through which liquid from a liquid source flows. A cylindrical filter is mounted on the base mount and is configured to receive the liquid therefrom. A cylindrical transparent sight glass is disposed around the cylindrical filter. A top cap is mounted on the sight glass so that the top cap, the base mount, the filter and the sight glass define a cylindrical void that is viewable through the sight glass and into which liquid passes after it has been filtered. A faucet is in fluid communication with the cylindrical void through the base mount and is configured to pour liquid after it has been filtered.

A beverage filter includes a central base mount that is mounted on a faucet tower and through which liquid from a liquid source flows. A cylindrical filter is mounted on the base mount and is configured to receive the liquid therefrom. A cylindrical transparent sight glass is disposed around the cylindrical filter. A top cap is mounted on the sight glass so that the top cap, the base mount, the filter and the sight glass define a cylindrical void that is viewable through the sight glass and into which liquid passes after it has been filtered. A faucet is in fluid communication with the cylindrical void through the base mount and is configured to pour liquid after it has been filtered.

A high-magnesium concentrated liquid is disclosed. In a first embodiment, the high-magnesium concentrated liquid comprises magnesium ranged from 60000-70000 ppm, sodium ranged from 1000-3200 ppm, potassium ranged from 300-3000 ppm, calcium ranged from 100-300 ppm, and the balance of water. In a second embodiment, the high-magnesium concentrated liquid comprises magnesium ranged from 40000-50000 ppm, sodium ranged from 8000-28000 ppm, potassium ranged from 3000-20000 ppm, calcium ranged from 15-500 ppm, and the balance of water. In a third embodiment, the high-magnesium concentrated liquid comprises magnesium ranged from 80000-100000 ppm, sodium ranged from 3200-12000 ppm, potassium ranged from 3000-20000 ppm, calcium ranged from 100-200 ppm, and the balance of water.

A high-magnesium concentrated liquid is disclosed. In a first embodiment, the high-magnesium concentrated liquid comprises magnesium ranged from 60000-70000 ppm, sodium ranged from 1000-3200 ppm, potassium ranged from 300-3000 ppm, calcium ranged from 100-300 ppm, and the balance of water. In a second embodiment, the high-magnesium concentrated liquid comprises magnesium ranged from 40000-50000 ppm, sodium ranged from 8000-28000 ppm, potassium ranged from 3000-20000 ppm, calcium ranged from 15-500 ppm, and the balance of water. In a third embodiment, the high-magnesium concentrated liquid comprises magnesium ranged from 80000-100000 ppm, sodium ranged from 3200-12000 ppm, potassium ranged from 3000-20000 ppm, calcium ranged from 100-200 ppm, and the balance of water.

A method/process is provided for extracting and processing sugarcane juice from sugarcane stalks to produce a shelf-stable natural juice product preserving policosanols naturally-occurring in raw sugarcane sticks. The method includes steps of: providing sugarcane stalks having a high sucrose level; extracting sugarcane juice from the sugarcane stalks using a roller mill apparatus; filtering the extracted sugarcane juice through a screen filter; stabilizing the pH of the juice in a non-acidic solution of calcium hydroxide to a pH level in the range of 7.4 to 7.6; flocculating the sugarcane juice with a mixture of water and at least one natural flocculate product; evaporating the sugarcane juice to form a sugarcane juice concentrate having a Brix in the range of 50 Bx to 60 Bx; and extracting the sugarcane juice concentrate from the evaporator, while maintaining a maximum sugarcane juice temperature never exceeding 70 C. throughout the process.