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Method for reducing clear juice color value in sugar-making process by sulfurous method

A juice clearing and crafting technology, applied in sugar production, sugar products, sucrose production, etc., can solve problems such as high cost, and achieve the effect of inhibiting color enhancement and color value reduction

Inactive Publication Date: 2014-02-12
GUANGXI UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The currently used sugar production method forms dark sugar juice in the juice extraction stage, and in the later stage, it needs to do everything possible to decolorize at a high cost. This is obviously a big contradiction.

Method used

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  • Method for reducing clear juice color value in sugar-making process by sulfurous method
  • Method for reducing clear juice color value in sugar-making process by sulfurous method
  • Method for reducing clear juice color value in sugar-making process by sulfurous method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1: Add 100 g of sugarcane mixed juice and 0.015 g of color suppressant to a 250 mL beaker, then adopt the sulfurous acid clarification procedure to decolorize the mixed juice. Put the beaker on a magnetic constant temperature stirrer, start heating and stirring at the same time, the stirring speed is 100-120 R / min, then add calcium oxide to adjust the pH value to 6.8-7.2, then heat the water bath to 70°C, and then add the remaining calcium oxide , the total amount of calcium oxide added is 0.25g, stir for 2-3 minutes to dissolve the calcium oxide, adjust the pH value to 6.9-7.1 with sulfurous acid, continue stirring at a low speed of 40-60 R / min for 10 minutes, and then let it stand for 30 minutes. Then filter with qualitative filter paper to get clear juice. See attached table 1 for the decolorization improvement rate of each color suppressor.

[0026] Schedule 1

[0027]

Embodiment 2

[0028] Embodiment 2: After adding 100g of sugarcane mixed juice and a certain amount of iso-Vc in a 250 mL beaker, the mixed juice is decolorized by using the sulfite clarification process. The specific steps are: the beaker containing the sugarcane mixed juice and iso-Vc Put it on a magnetic constant temperature stirrer, turn on heating and stirring at the same time, the stirring speed is 100-120 R / min, then add calcium oxide to adjust the pH value to 6.8-7.2, then heat the water bath to 70°C, and then add the remaining calcium oxide, The total amount of calcium oxide added is 0.25g. Stir for 2-3 minutes to dissolve the calcium oxide and adjust the pH value to 6.9-7.1 with sulfurous acid. Continue stirring at a low speed of 40-60 R / min for 10 minutes, then let it stand for 30 minutes, and then Filter with qualitative filter paper to get clear juice.

[0029] Get 100g sugarcane mixed juice again and do the blank test corresponding to embodiment 2, the clear juice that blank te...

Embodiment 3

[0033] Embodiment 3: Get 4 parts of 100g sugarcane mixed juice, after adding a certain amount of sodium vitamin C, then adopt the sulfite method to clarify the process to decolorize the mixed juice, the specific steps are: first add 0.35g calcium hydroxide, stir to dissolve, and then Add 200ppm phosphoric acid and 3mL sulfurous acid saturated solution, stir evenly, react for 25min, add flocculant polyacrylamide 5ppm after heating to 100°C, flocculate and settle, filter through microporous to obtain clear juice, and measure the color value.

[0034] Get 100g sugarcane mixed juice again and do the blank test corresponding to embodiment 3, the clear juice that blank test obtains and the vitamin C sodium that adds different amounts obtain clear juice color value curve chart see figure 1 .

[0035] As a transformation of Example 3, the calcium hydroxide can also be replaced by calcium oxide, and the amount of calcium oxide added is based on 0.23-0.30 g of 100 g of sugarcane mixed j...

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Abstract

The invention discloses a method for reducing a clear juice color value in a sugar-making process by a sulfurous method and relates to a method for reducing the clear juice color value in the sugar-making process by the sulfurous method by inhibiting deepening of a sugarcane mixing juice. The method comprises the following steps of adding a color-inhibiting agent into the sugarcane mixing juice; and decoloring the mixing juice by using a clarification processing step of the sulfurous method to obtain a clear juice, wherein the adding amount of the color-inhibiting agent is 0.005wt%-0.1wt% of the sugarcane mixing juice and the color-inhibiting agent is vitamin C, l-ascorbic acid sodium, isoascorbic acid or D-sodium isoascorbiate. The color-inhibiting agent of the sugarcane mixing juice can effectively prevent sugar juice color deepening caused by redox reaction, enzymatic browning reaction and nonenzymatic browning reaction in sugar juice. By adding a proper amount of color-inhibiting agent into the sugarcane mixing juice, deepening of the sugarcane mixing juice can be obviously inhibited, a light-colored sugarcane mixing juice can be obtained and is treated by the clarification processing step of the sulfurous method, and the color value of the obtained clear juice is obviously reduced.

Description

technical field [0001] The invention relates to a method for reducing the color value of clear juice by inhibiting the color enhancement of sugarcane mixed juice in sub-process sugar production process. Background technique [0002] The color value of white granulated sugar is the most important and technically most difficult quality index of white granulated sugar. There are many and complex types of colored substances in sugar products, but they mainly come from two types of colored substances originally contained in sugarcane and produced during the production process. The original pigments contained in sugarcane are mainly fat-soluble and water-soluble. The former coexists with lipids in sugarcane juice and is basically insoluble in water. Most of them can be removed when heated. Water-soluble pigments are mainly various polyphenols, which are the main reason for coloring white granulated sugar and various sugar products. In the process of sugar production, new colored...

Claims

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Application Information

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IPC IPC(8): C13B50/00
Inventor 李利军李彦青程昊黄文艺
Owner GUANGXI UNIVERSITY OF TECHNOLOGY
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