Sugar juice decoloring method
A technology for sugar juice and oxidative decolorization, which is applied in the field of reducing the color value of sugar juice, which can solve the problems of additional loss of sucrose, increase of color value, lengthening of process flow, etc., and achieve the effect of reducing color value, reducing color value and inhibiting polycondensation reaction
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Embodiment 1
[0018] A method for decolorizing sugar juice is to use ClO 2 Carry out oxidative decolorization to sugar juice, described sugar juice refers to the clear juice that comes out from clarification workshop section, and ClO 2 Added to clear juice as a further supplement to the clarification process; ClO 2 The dosage depends on the color value of the clear juice, generally 0.001% to 0.05% by weight of the clear juice, and ClO 2 The amount of addition can also be increased or decreased to: 0.0005% to 0.3% by weight of the clear juice.
Embodiment 2
[0020] A method for decolorizing sugar juice is to use ClO 2 Add it to the rough syrup or remelted syrup just out of the evaporation section for oxidative decolorization, the dosage depends on the color value of the rough syrup or remelted syrup, generally 0.001% to 0.05% of the weight of the rough syrup or remelted syrup weight, as needed, ClO 2 The amount of added can also be increased or decreased to: 0.0005% to 0.3% by weight of the rough syrup or the redissolved syrup.
Embodiment 3
[0022] A method for decolorizing sugar juice is to use ClO 2 Decolorize the massecuite coming out of the crystallization section, that is, ClO 2 When added to the massecuite, the amount depends on the color value of the massecuite, generally 0.001% to 0.05% of the weight of the massecuite, and ClO 2 The addition amount of the massecuite can also be increased or decreased to: 0.0005% to 0.3% by weight of massecuite.
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