Horizontal continuous crystallization method adopting return current technique

Abstract

The invention provides a horizontal continuous crystallization applied with returning technology, which belongs to an improvement of a crystallized glucose production method. The invention adopts a plurality of horizontal crystallization pots in series to carry out continuous crystallization process. The following is the introduction of the process. Firstly starch milk is liquefied, saccharified, filtered and bleached, evaporated and concentrated to get sugar solution. Secondly the sugar solution is sent into a first horizontal pot and continuously sent to the next horizontal pot for crystallization to get crystal slurry. Most of the crystal slurry flows out from the discharging outlet of the last crystallization pot while the small part of the slurry returns into the first horizontal crystallization pot from the discharging outlet of the last one. As the seed of the first crystallization, the small part of the slurry then mixes with the sugar solution in the first horizontal crystallization pot. Changing the traditional way of simple adding crystal seed, the technical scheme uses part of crystal slurry returning into the first horizontal crystallization pot as the seed and increases the crystal seed in the horizontal crystallization pot, thereby improves the crystallized glucose output rate and quality.

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 method of cooling crystalliza...

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Problems solved by technology

The glucose crystallized by this method is unstable, prone to agglomeration, and the crystal shape is irregular, the yield is generally low, the equipment is huge, the labor productivity of a single equipment is low, it is difficult to control smoothly, and the product quality is unstable.

For this reason, the applicant once researched and obtained the Chinese patent application number 02110310.0 "a kind of crystallization method in the production of glucose", which carries out continuous crystallization with multi-stage horizontal crystallization tanks connected in series, but this method is still There are problems of small amount of seed crystals in the crystallization tank, low yield of crystallized glucose, and poor product quality

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