Method for producing natural colored sugar

A production method and technology for colored sugar products, which are applied in the field of natural colored sugar products, can solve problems such as loss of effective active ingredients of sugar materials, environmental pollution, etc., and achieve the effects of good environmental protection effect, less consumption of raw materials and energy, and low production cost.

Active Publication Date: 2009-07-01
广东普莱健康食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the addition of a large number of clarifiers in the clarification and decolorization process, these clarifiers are finally discharged in the form of filter sludge and wastewater, which not only causes environmental pollution, but also leads to the loss of effective active ingredients in sugar materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Squeeze sugar cane with a press to extract cane juice, add 0.2% calcium oxide to the sugar juice solids and polyacrylamide 25mg / kg syrup solids to the sugar juice, mix and stir, heat to 70°C, and mix and stir in the two clarifiers Adsorption and precipitation of non-sugar under synergistic effect;

[0016] The mixed sugar juice is filtered through a plate and frame filter press, and the resulting filtered juice is concentrated in a three-effect falling film evaporation tank to obtain a 60Bx syrup. The concentrated syrup is sent to a crystallization tank to cook the massecuite for 3 hours to obtain a sugar concentration greater than 93Bx. paste. The sucrose crystals in the massecuite are separated by a honey separator, and then washed and dried to obtain colored sugar and molasses. The purity of the product is greater than 98.5%, and the color value is 2500-3500IU.

Embodiment 2

[0018] Shred beets and extract sugar juice through an exudator, add 1.8% calcium oxide to the sugar juice, mix and stir, heat to 85°C, and absorb and precipitate non-sugar under its synergistic effect; grayed sugar juice is filtered through a tube Machine filtration, the obtained filtered juice is concentrated to 62Bx syrup through a four-effect low-vacuum evaporation tank, and the concentrated syrup is sent to a crystallization tank to cook massecuite for 2.5 hours to obtain a massecuite with a concentration greater than 95Bx. The sucrose crystals in the massecuite are separated by a batch centrifuge, and finally washed and dried to obtain colored granulated sugar and molasses. The purity of the product is greater than 99.5%, and the color value is 2000-2500IU.

Embodiment 3

[0020] Squeeze sugarcane with a press to extract cane juice, add 0.5% sodium bicarbonate or aluminum hydroxide to the sugar juice, mix and stir, heat to 80°C, and absorb and precipitate non- sugar;

[0021] The mixed sugar juice is filtered by a vacuum suction filter, and the obtained filtered clear juice is concentrated to a syrup of 67Bx by a five-effect low-vacuum evaporator, and the concentrated syrup is sent to a crystallization tank to cook massecuite for 1.5 hours, and a massecuite with a concentration greater than 97Bx is obtained. Put it into the sugar storage box, cool it rapidly to solidify, dry, and break it evenly with a sugar beater. The purity of the product is greater than 96%, and the color value is 300-5000IU.

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PUM

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Abstract

The invention discloses a production method of natural colored sugar, which comprises production techniques such as extraction of sugar, clarification, concentration, crystallization and separation of sugar solution. Calcium oxide and a small amount of flocculant are added to sugarcane mixed juice or beet exudate juice, and clear sugar juice is obtained after clarification and separation; the water in the clear juice is removed by a multi-effect evaporation system, and the clear juice is concentrated into syrup; the syrup is condensed by using a multi-stage sugar cooking system The sugar in the sugar crystallizes into sucrose crystals with different crystal grains and different shades of color. The sugar crystals are separated by centrifugation or made into whole sugar, and then dried and packaged to obtain the finished sugar. The invention has the advantages of simple process, low production cost, high yield and preservation of a large amount of natural nutrients and flavors in the sugar product, no addition of sulfur dioxide in the production process, safe food, good environmental protection effect, and high economic and social benefits .

Description

technical field [0001] The invention relates to the field of sugar production, in particular to a natural colored sugar product, including a method for producing solid sugar and liquid colored sugar produced from various sugar materials such as beet, sugar cane, and starch. Background technique [0002] Natural sugar contains many complex colored substances, including dozens of chemical components. In addition to the original pigments in the sugar material, quite a lot of colored substances are also produced during the production process, such as the decomposition and coking of sugar, which are accompanied by dehydration and condensation reactions to generate a variety of macromolecular pigment substances containing double bonds, especially those with amino acids. The amino compounds produced by the reaction will change the sugar from colorless or light yellow to red or brown. In order to produce high-purity white sugar or refined sugar, the sugar industry has been using va...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C13F3/00C13B50/00
Inventor 于淑娟朱思明
Owner 广东普莱健康食品有限公司
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