Vertical type continuous crystallization method adopting beforehand crystallization technique

A vertical, crystallization technology, applied in the application, sugar production, sugar production and other directions, can solve the problems of unsatisfactory crystallization speed and crystallization yield, many parameters, complex process and so on

Inactive Publication Date: 2008-01-23
SHANDONG XIWANG SUGAR
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Problems solved by technology

In recent years, although the continuous crystallization process has been continuously applied to industrial production, due to the comple

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  • Vertical type continuous crystallization method adopting beforehand crystallization technique

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Embodiment Construction

[0009] The present invention is further described below.

[0010] The feed temperature of the sugar liquid entering the vertical continuous crystallization tank is 44°C-50°C. This is the optimum feed temperature.

[0011] Same as the prior art, in the vertical continuous crystallization tank in the present invention, there must be a stirring device made of stirring paddle, stirring shaft, etc., as well as a cooling device, a feeding device, and a supporting crystal continuous extraction device (crystal Separator). The structure of the vertical continuous precrystallization tank is similar to that of the vertical continuous crystallization tank, and will not be described in detail.

[0012] The sugar liquid formed after liquefaction, saccharification, filtration and decolorization of starch milk, evaporation and concentration must be pumped into the flash tank at a certain flow rate, the flow rate is 6m 3 / h to 8m 3 / h. The sugar liquid is pre-crystallized in the vertical ...

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Abstract

The invention provides a vertical continuous crystallization process of pre-crystallization, which belongs an improvement of a crystallized glucose production way. Firstly starch milk is liquefied, saccharified, filtered and bleached, evaporated and concentrated to get the sugar solution. Secondly the sugar solution is brought in a flash pot for further evaporation and concentration. Thirdly the sugar solution is continuously sent into the vertical continuous pre-crystallization pot for crystallization for 20 hours to 40 hours. Fourthly part of the pre-crystallized crystal slurry is sent into the vertical continuous pre-crystallization pot as crystal seed, and they're mixed with the filtered and concentrated sugar solution in the vertical continuous pre-crystallization pot for crystallization. Finally the high crystal grain slurry is obtained after 20 to 30 hours crystallization. The invention brings the pre-crystallized slurry into the vertical continuous pre-crystallization pot as the crystal seed, thus increasing the crystal seed, improving the glucose crystallization speed, and reducing the crystallization cycle. The invention also improves the crystallization yield rate and product quality, as well as realizes continuous production.

Description

technical field [0001] The present invention relates to an improvement of a method for producing crystalline glucose, especially an improvement of a crystallization method. Background technique [0002] Glucose is the most common monosaccharide substance and an important basic chemical medicine, and is one of the main energy substances for the human body and animals. At present, the industrial production of glucose uses starch as a raw material, and the starch is hydrolyzed by acid method, acid enzyme method, enzymatic acid method or double enzyme method to obtain glucose. Among them, the double-enzyme method is widely used. In this method, after liquefaction and saccharification of starch milk, glucose is obtained through filtration, decolorization, evaporation, crystallization, separation and drying. [0003] The crystallization methods of glucose mainly include solvent evaporation crystallization and cooling crystallization. At present, the domestic production of crysta...

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Application Information

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IPC IPC(8): C13K1/10
Inventor 王勇王亮李伟孙宗宝
Owner SHANDONG XIWANG SUGAR
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