348results about "Sugar juice boiling/evaporation" patented technology

The invention discloses an industrialized production method of primitive brown sugar. The method comprises the steps of with cane sugar factory mixed juice as a raw material, adding lime milk to regulate the pH value to 5.8-6.6; sieving and filtering; heating, floating and removing floating slag; removing impurities through microfiltration; evaporating and concentrating to obtain syrup with the concentration of 60-65-degree Bx; boiling sugar at the temperature of 125-130 DEG C at normal pressure to obtain syrup with the concentration of 95-98-degree Bx; sanding and forming to realize industrialized production of the primitive brown sugar. When used for producing brown sugar, the industrialized production method disclosed by the invention is safe and reliable in production process, high in mechanization degree, capable of realizing large-scale production of the primitive brown sugar and stable in product quality.

This invention provides a new process for clarifying sugar produced from sugarcane. The process comprises: (1) adding inorganic decolorant, poly (quaternary ammonium salt), polysilicate coagulant and polyacrylamide into sugarcanejuice, heating, adding lime suspension to neutralize, heating, and separating clear juice and mud slurry in a precipitation pool or a flotation pool; (2) evaporating the clear juice, concentrating, boiling, crystallizing, and separating to obtain sugar product. Compared with traditional phosphoric acid/sulphurous acid process, the process has such advantages as simple process flow, light clear juice color, high sugar quality, saved phosphoric acid resources, and clean production.

A process for the preparation of white and brown sugar from raw diffuser beet juice. The juice is purified by membrane filtration at 70-95° C. on a filter having a molecular weight cut-off between 2,000 and 500,000 Dalton and evaporated to a dry matter content of between 60 and 80% by weight under vacuum to a thick juice. A conventional multi-step evaporative crystallisation of the thick juice gives crops of white and brown sugar crystals. The brown sugar obtained have valuable organoleptic properties.

The invention relates to an open type intelligent monitoring comprehensive experiment platform in the sugarcane sugar boiling process. The open type intelligent monitoring comprehensive experiment platform consists of a hardware part and a software part, wherein the hardware part comprises a sugar boiling tank body module, an auxiliary work module, a sensor data collecting module and a valve control module, the software part comprises a real-time data collecting assembly, a supersaturation degree soft measuring assembly and a sugar boiling process dynamic parameter optimizing and control regulation assembly, and the hardware part and the software part are connected with each other through a Mod bus and a controller area network (CAN) bus. The platform is used for scientific research, various kinds of monitoring method optimizing research are developed under various actual work conditions in the sugar boiling process, and the practical monitoring technology is provided in the actual sugar boiling process. The experiment platform can also be used as a comprehensive experiment teaching platform for students specialized in measuring control and sugar making, and relative comprehensive and design research teaching method research is developed.

An originally ecological black sugar processing method comprises the following steps: after sugarcane is squeezed for extracting juice, carrying out rough filtration so as to obtain sugarcane juice; heating the sugarcane juice to 90-100 DEG C and keeping heat for 1-3 min so as to obtain heated sugarcane juice; conveying the heated sugarcane juice to a multistage ceramic membrane ultrafiltration device for ultrafiltration clarification so as to obtain clarified sugarcane juice; concentrating the clarified sugarcane juice into syrup; concentrating the syrup through a jacketed iron pot so as to obtain decocted massecuite; graining, cooling and forming so as to obtain originally ecological black sugar. The originally ecological black sugar prepared through the method provided by the invention is small in grain, brown-dark brown and natural in color, contains fewer impurities, has a natural caramel charcoal burning fragrance, is rich in flavor, and fine and smooth in mouthfeel, retains the nutritional ingredients of sugarcane to the greatest extent, and has a high nutritional value; the turbidity is less than 0.5 NTU after the black sugar is dissolved to 11.5 degrees Bx, so that the problem that precipitates occur after the black sugar is dissolved for a long time is solved.

Centrifugation separations apparatus including centrifugation means having an inlet, a liquids discharge and a solids discharge, a deflector operatively associated with the solids discharge, wherein the solids discharge is adapted to operatively discharge solids being discharged from the centrifugation means at a trajectory and the deflector is adapted to interrupt the trajectory to decelerate and change the direction of travel of the solids, or wherein the deflector is operatively associated with the solids discharge and cooperable with solids being discharged from the solids discharge whereby buildup of solids on the deflector is substantially prevented, or wherein the solids discharge includes a lip configuration which causes the trajectories of the discharging crystals to be relatively independent of their size and/or their residual syrup/moisture content, or including support means, such as a spider like construction having one or more webs substantially parallel to the angular motion of the solids being discharged from the solids discharge, operatively supporting the centrifugation means whereby the impact area for solids discharged from the solids discharge may be minimized, or including blending means operatively associated with the solids discharge for blending solids discharged from the centrifugation separations apparatus.

The invention provides a sugar boiling automatic control device and relates to a device for controlling several main parameters of a sugar boiling pot automatically. The sugar boiling automatic control device comprises a vacuum control module, a massecuite brix control module, a heating steam pressure control module and a sugar boiling pot liquid level control module. The vacuum control module measures vacuum of the sugar boiling pot through a transmitter and uses a distributed control system (DCS) for regulating a condenser inlet circulating water regulating valve so as to control the vacuum. The massecuite brix control module measures brix of syrupy through a brix meter and controls a feed valve, a water inlet valve and sugar boiling time through the DCS. The heating steam pressure control module measures steam pressure of the sugar boiling pot through a pressure transmitter and uses a DCS for controlling amount of heating steam entering the sugar boiling pot. The sugar boiling pot liquid level control module measures liquid level of the syrupy of the sugar boiling pot through a liquid level transmitter and controls a feed valve and a water inlet valve of the sugar boiling pot through the DCS. The sugar boiling automatic control device achieves full-automatic sugar boiling, effectively improves reliability and economic benefit of sugar boiling control, greatly reduces consumption of water and steam, reduces faulty operation, lowers accident rate, and improves sugar output.

Provided is a small brown sugar preparation method. The method comprises the steps of squeezing sugar cane juice, boiling the juice in a series of pots, controlling the flame in the direction air stove, granulating, and putting the granule sugar in different models for cooling and shape forming to acquire the purely manual brown sugar of different flavors and different shapes. The detailed method comprises the steps of firstly preparing sugar cane juice, then boiling the sugar can juice, at last conducting the shape forming of the brown sugar. The method applies the series pots and direct air stove. The series pot uses five consecutive pots to boiling the sugar cane juice in sequence for multiple cycles. The direct air stove is used to control the heating degree and heating duration to make the heating process to be stable and orderly in the boiling process. The small brown sugar of various shapes processed by various models is both beautiful and attractive. Different spices are positioned under each model to greatly enhance the mouthfeel of the small brown sugar in the tea serving.

A drilling fluid additive is provided and the additive consist of: syrup solids in the amount from about 30 to about 90% by weight of total volume of the additive and a liquid medium in the amount from about 10 to about 70% by weight of total volume of the additive, said syrup solids are derived from a group consisting essentially of agave syrup, barley syrup, sugar syrup, beets syrup, birch syrup, rice syrup, cane syrup, chocolate syrup, coconut syrup, corn syrup, date syrup, fruit syrup, golden syrup, high fructose corn syrup, karo syrup, citrus fruit syrup, maple syrup, molasses, Muscavado syrup, palm syrup, rice syrup, sorghum syrup, Turbinado syrup, vanilla syrup and mixtures and blends thereof.

The invention provides a new sugaring and clarifying process of low-sulfur low-phosphorus sugarcane. The process comprises the following steps of: respectively adding an inorganic salt decoloring agent, polyquaternium and a zinc dihydrogen phosphate coagulant into the mixed sugarcane juice, feeding the mixed juice into a sedimentation tank or a floatation tank to separate out clear juice and mud juice after performing primary heating, the neutralization by adding lime milk and secondary heating; and obtaining a finished product of sugar after the clear juice is evaporated, concentrated, sugar boiled, crystallized and purged. Compared with the existing phosphate-sulfite clarification method, the new sugaring and clarifying process of low-sulfur low-phosphorus sugarcane disclosed by the invention has the advantages of short process flow, low tone and good quality of the clear juice and good thermal stability, and is capable of saving the resources of lime, sulphur and phosphoric acid, shortening the process flow, improving the product quality and realizing the cleaned production by removing the sulphitation process and device.

The invention relates to a process for producing high-safety white granulated sugar. The process comprises the following steps of squeezing sugarcane to obtain a mixed juice, pre-liming the mixed juice until the pH value is 6.5, carrying out once heating on the mixed juice until the temperature is 60-65 DEG C, adding lime milk until the pH value is 11, adding phosphoric acid and a polyacrylamide flocculating agent so as to obtain a clear juice, carrying out separation by utilizing an ultrafiltration membrane system, carrying out concentration by using a nanofiltration membrane system, carrying out decoloration by utilizing anion exchange resin, carrying out desalination by utilizing cation exchange resin, and evaporating to obtain a finished product. According to the process, a low-temperature strong-base process is combined with membrane separation, membrane concentration and ion exchange techniques so as to produce sulfur-free organic sugar, so that the problems of existence of sulfur in the product, complex process procedure, low production efficiency, sugar yield and clear juice clarity, serious environmental pollution, low economic benefit and the like in the prior art are solved.

The invention provides an automatic control system for a clarification and evaporating process of a sugar refinery. The automatic control system comprises six subsystems, namely a mixed juice heating and uniform-pumping automatic-control system, a neutralizing juice heating and uniform-pumping automatic-control system, a clear juice heating and uniform-pumping automatic-control system, waste steam and live steam pressure-reducing temperature-reducing automatic-control system, an I-V-effect evaporation tank syrup liquid level control and last-effect syrup brix control system and a production dispatching management system. The whole automatic control system structure is divided into four levels, namely a field instrument layer, a control station, an engineer station and an operator station, and an information management layer from bottom to top. The whole system forms the four-level structure through the six subsystems to automatically control the production process. According to the system, sugar enterprises can achieve the operating target of the production process, namely five stabilities, different levels of managers can master industrial site conditions any time and anywhere across the regions, and the fully-automatic control for the clarification and evaporating process of the sugar refinery and the cross-region real-time production management are realized.

The invention provides a production process and a production device of golden sugar. The production process comprises the following steps: pressing sugarcane or beets to obtain cane sugar juice; pre-filtering the cane sugar juice through a coarse filter and feeding the pre-filtered crane sugar juice into a microfiltration membrane for filtering to obtain clear cane sugar juice; pre-concentrating the clear cane sugar juice to obtain a pre-concentrated solution; feeding the pre-concentrated solution into ion exchange resin for desalting to obtain a permeation solution; feeding the permeation solution into an evaporator for concentrating to obtain cane sugar concentrated liquid; heating the cane sugar concentrated liquid to be oversaturated, adding crystal seeds, naturally cooling and crystallizing, and centrifuging the obtained crystals to obtain golden sugar crystals; drying the golden sugar crystals to obtain a finished product of the golden sugar. The production device comprises the coarse filter, a microfiltration membrane filter, a nanofiltration membrane filter, an anion exchange resin bed, a cation exchange resin bed and the evaporator which are connected in sequence. The production method provided by the invention is capable of continuously producing high-quality golden sugar, the chromatic value of the obtained product is 800-3,000, the desalting rate is high, and the yield is high.

The invention discloses a method for preparing concentrated sugarcane juice. In the traditional method for preparing the concentrated sugarcane juice, phosphoric acid and lime water are added after sugarcane is squeezed into juice to generate a chemical reaction to generate phosphate, so that impurities are precipitated out from the sugarcane juice. The concentrated sugarcane juice prepared by the traditional method is deep in color, reddish and astringent due to the residual phosphate radical and lime water in the sugarcane juice and enzyme and pigment in the sugarcane. In the method, any additives and other chemical medicaments are not added in the preparation process, so the quality safety of products is guaranteed, the nutrient and the flavor of the sugarcane juice are maintained to the utmost extent, the concentrated sugarcane juice prepared by the method has good color and luster and rich flavor and is fresh, sweet and delicious, and the problem that the concentrated sugarcane juice is off-color and has bad mouthfeel for a long time due to the influence of the pigment, the enzyme, the lime and the phosphoric acid is solved.

The present invention discloses a process in which high quality white sugar is directly produced from sugarcane. The first step of the process is low temperature phosphorus floatation method to remove most insolubles and parts of organic colloids, obtaining clean solution. The second step is to further increase the quality of the cane solution, this step has the following three alternative methods depending on the actual situations: 1) blowing sulphur dioxide in lime milk and decolourant, and heating and precipitation separating, 2) blowing carbon dioxide which is produced from alcohol fermentation, and precipitating by adding lime milk, followed by phosphoric acid gas floatation separation. 3) treating with electrolysis method. Adopting the present invitation, the clean solution has the properties of light color and high purity. The quality of the product of white sugar meets the standard of 'beverage sugar'. The production rate and digestion recycle rate are obviously higher than that of the conventional sulfurous acid process. Therefore, the present technology has good economic efficiency. The equipment investment and production cost is low.

The invention relates to a method for producing high-quality white granulated sugar by clarifying syrup. The method comprises the following steps of: heating the syrup; adding lime milk; adjusting the pH value to be between 8.0 and 8.5; adding anionic inorganic gel serving as a flocculating agent in an amount which accounts for 0.01 to 0.05 percent of the amount of the syrup; keeping the pH value at 8.0 to 8.5 for about 2 minutes; adding phosphoric acid to reduce the pH value to be between 7.0 and 7.5; pouring the syrup into a sedimentation tank or a floatation tank to separate clarified juice and mud juice out; filtering the mud juice by using filtering cloth or a vacuum filter, and mixing the filtered clarified juice and the separated clarified juice; and evaporating, concentrating, boiling sugar, crystallizing and extracting the sugar to obtain the white granulated sugar of above first class; or evaporating and concentrating to obtain the syrup, adding organic bentonite in an amount which accounts for 0.2 to 1 percent of the amount of the syrup, stirring, adsorbing for 5 to 20 minutes, filtering by using the filtering cloth, boiling, crystallizing and extracting the sugar to directly produce sulfur-free refined sugar. The method has the advantages of good clarification effect, high clear juice purity, short process flow, high process operation safety and low labor intensity.

The invention relates to a continuous cooking machine which is characterized by comprising a conveying circular pipe, a screw rod, a power mechanism and an extrusion spray head, wherein the side faceof the front section of the conveying circular pipe is provided with more than one feed inlet, the screw rod is arranged in the conveying circular pipe in a rotation way, the external diameter of thescrew threads of the screw rod is matched with the internal diameter of the conveying circular pipe, the power mechanism is fixed at the front end of the conveying circular pipe and drives the screw rod to rotate, the extrusion spray head is fixed at the back end head of the conveying circular pipe, a heating jacket provided with a medium inlet and a medium outlet is arranged on the outer side wall of the conveying circular pipe, a heat preservation layer is arranged on the outer side wall of the heating jacket, and the middle section and the tail section of the conveying circular pipe are provided with steam extraction discharge openings. Compared with the prior art, the invention has the advantages of continuous completion of cooking, concentration and conveying and short time of cooking, concentration and mixing, is suitable for industrialized continuous production and ensures the uniformity of the product quality.

A process for the production of liquid sugar by forming a sugar solution of water and natural sugar containing juice, adjusting the pH of a sugar solution to the range of from 1.0 to 2.0 to obtain an inverted juice, filtering the inverted juice, decolorizing the inverted juice to obtain sugar syrup, demineralizing the sugar syrup, evaporating the demineralized sugar syrup, and cooling the sugar syrup to form the liquid sugar.

The invention discloses a method for producing an original ecologic colored sugar product. The method comprises the following steps: preliming a mixture juice obtained by extruding sugarcanes till the pH value is 7.0-7.2, adding 100-150PPM (Parts Per Million) of phosphoric acid, subsequently performing primary heating, further adding lime milk into the heated mixture juice till the pH value is 7.6-8.2, adding activated calcium carbonate to fulfill, further performing dreg-foam separation to obtain floating clear juice, adding phosphoric acid and lime milk into the floating clear juice till the pH value is 8.4-8.6, wherein the addition amount of the phosphoric acid is 50-100PPM, subsequently performing secondary heating to obtain a neutral juice, sinking the neutral juice to separate a clear juice and a mud juice, filtering the mud juice by using a filter to obtain a filtrate, combining the filtrate with the clear juice, heating for three times, evaporating, filtering in rotational flow, boiling the sugar to crystallize, prompting crystal, purging, drying, deironing and the like so as to obtain the original ecologic colored sugar product. The method is low in production cost and preserves activated sugarcane antioxidant substances to the maximum extent, and the sugar product is safe to eat, good in environment-friendly effect and has good population values and social and economic benefits.

The invention provides a process for preparation of brown sugar from sugarcane. The process includes: juicing, ethanol extraction, heating and impurity removal, and mixed boiling four steps. According to the invention, by means of extracting the residual sugar in the squeezed residue through ethanol, sugar in sugarcane can be transformed maximumly, also the sugarcane juice is firstly boiled, black foams in the juice is removed by filtering, and the filtrate is mixed with a sugar-containing ethanol solution, thus not only lowering the boiling point of the solution, reducing sugar coking, but also accelerating the evaporation of water and ethanol in the solution, and speeding up sugar making. Experiments show that the sugar making time of the process is in the range of 4-4.5. The brown sugar prepared by the process provided by the invention completely adopts physical method, is not added with any chemical, and the sugar product is very healthy.

A continuous pan crystalliser for use in the sugar industry includes a heated zone in the form of a steam chamber (32) below a calandria (22). The heated zone heats massecuite in the area below the calandria in the pan and reduces massecuite density and viscosity and promotes the vigorous circulation required for even crystal growth.

The present invention is directed to an automatic washer system mounted within a maple sugar evaporator above the rear flue pan for removing niter and sediment built up during the boiling of sap. The evaporator comprises a furnace, a steam hood, a pan and a nozzle for washing the pan. The steam hood extends over the furnace. The pan is mounted to the furnace and under the steam hood. The nozzle is mounted over the pan. Cleaning fluid is sprayed from the nozzle to clean the pan by an automated process.

A process is proposed for recovery of water in the sugar cane processing in production mills of sugar and alcohol or only alcohol (ethanol). In the process, the thermal energy available in the exhausted steam from the electric energy generation turbines is transferred to the different mixed juice processing phases, with the reuse of the exhausted steam condensates in the boilers and of the other condensates, after using thermal energy, for imbibition, in the juice extraction phase, for cooling in the process, after passing through cooling towers, for other industrial uses and for possible treatment or use in the irrigation out of the productive system in the mill

A longan and red date flavored brown sugar block production method includes production steps: (1) grinding red dates and longan pulp into granules smaller than 2mm in diameter, and keeping for standby application; (2) adding precipitated and filtered fresh sugarcane juice and brown sugar powder into a brown sugar boiling container of a brown sugar block boiling forming device, and adopting thermal conduction oil for heating; (3) uninterruptedly stirring raw materials in the brown sugar boiling container until the water content of syrup reaches 8-12%, and stopping heating; (4) adding red data granules and longan pulp granules, and well mixing; (5) injecting the syrup into a brown sugar block forming mould through a syrup pouring machine, conveying the brown sugar block forming mould into an air cooling box, and performing air cooling until the syrup is solidified into brown sugar blocks; (6) releasing the brown sugar blocks from the brown sugar block forming mould, conveying to the air cooling box, and performing air cooling for drying surface moisture; (7) subjecting the brown sugar blocks to sterile packaging to obtain a longan and red date flavored brown sugar block product. The production method is simple, high in production efficiency and low in equipment investment cost.