Sugar manufacturing technique for improving yield and reducing color value of white sugar

A technology for white sugar and color value, which is applied in the sugar production process of improving yield and reducing the color value of white sugar, and the field of alkaline sulfite method sugar production process. problems, to achieve the effect of improving the decolorization rate of clear juice, improving clarification efficiency, and improving utilization efficiency

Active Publication Date: 2015-03-04
南宁苏格尔科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In order to solve the above sugar loss problem, the alkaline sulfite process has appeared in recent years, which increases the pH value of the neutralized juice to 7.8-8.2, which is close to the isoelectric point of pH8.2-8.4, so the clear mixed juice of the alkaline sulfite process Poor purity and scouring recovery have been greatly improved
[0009] However, since the clear juice enters the concentration stage of the evaporation process, the maximum steam temperature reaches 128-138°C, high temperature and alkaline conditions will intensify the Maillard reaction in the syrup, produce a large number of new pigments, and increase the color value of white sugar
[0010] Therefore, the increase of the color value of white sugar due to alkaline high-temperature conditions is the biggest obstacle to improve the recovery rate of scouring by using alkaline sulfite method
[0011] 3. The current syrup floating process cannot solve the problems of sugar purity and color reduction
[0012] At present, the addition point of phosphoric acid and li...

Method used

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  • Sugar manufacturing technique for improving yield and reducing color value of white sugar
  • Sugar manufacturing technique for improving yield and reducing color value of white sugar

Examples

Experimental program
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Effect test

preparation example Construction

[0066] The preparation method of neutralizing the juice is: sugarcane juice (brix 16-18BX °) is pumped into the sulfur fumigation neutralization reactor, and lime milk (6-8 °Bé) is added, and the sulfur fumigation intensity of each neutralization reaction depends on the specific it depends;

[0067] The color value of the clear syrup is measured by the method of GB317-2006 white sugar; the sample is dissolved in a pH (7.00±0.02) buffer solution, and after membrane filtration, the absorbance coefficient of the solution is measured at a wavelength of 420nm, and the value of the absorbance coefficient is multiplied by 1000. It is the color value of the International Committee for the Unification of Sugar Analysis (ICUMSA), and the result is defined as the ICUMSA unit (IU)

[0068] The purity of mixed juice, clear juice and clear syrup is determined by GB317-2006 white sugar polarimetric method. The measuring instruments include a sugar detector equipped with an adjustable analyze...

Embodiment 1

[0070] Explanation: In this example, the floating part of the syrup adopts the traditional process, and phosphoric acid and lime are also added, that is, there are two phosphoric acid addition points)

[0071] The sulfur smoke intensity of the neutralization reaction of sugarcane juice is controlled to 22-25cc, and the pH value of the neutralized juice is controlled to 7.6;

[0072] After the neutralized juice is heated to 95-98°C by the pump, it enters the settler for liquid-solid separation. The residence time of cane juice in the settler is 80-90 minutes;

[0073] The impurities are precipitated in the mud juice and sent to the suction filter for filtration. After the filtered juice is clarified, it forms mixed clear juice with the clear juice from the settler.

[0074] After the cane bran is filtered out through a curved sieve, it enters the phosphoric acid reaction system. Add phosphoric acid, the amount of phosphoric acid added is: the pH value of clear juice is reduc...

Embodiment 2

[0082] Explanation: the neutralization and clarification part of embodiment 2 is the same as embodiment 1, only specific parameters such as heating temperature, reaction time, pH value have change. The difference from Example 1 is that the pH value of the rough syrup drops lower, so only lime is added to the floating part of the syrup, and no phosphoric acid is added.

[0083] Cane juice (brix 16-18BX°) is pumped into the sulfur fumigation neutralization reactor, and lime milk (6-8°Bé) is added to control the sulfur fumigation intensity to 25-27cc, and the pH value of the neutralization juice to be 8.2, The pH value of the neutralized juice is controlled manually; the neutralized juice is pumped into the heater and heated to 98-102°C, and then enters the sedimentation system for liquid-solid separation. The residence time is controlled at 50-60 minutes, and the impurities are precipitated in the mud juice and sent to the suction filter for filtration. The mixed clear juice ham...

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Abstract

The invention relates to an improved sugar manufacturing technique adopting the alkaline sulfite method, and particularly relates to a sugar manufacturing technique for improving the yield and reducing the color value of white sugar. According to the sugar manufacturing technique, the appropriate pH value is controlled at three technique points, and the timing of adding phosphoric acid in the conventional method is changed; the reaction time is increased in the step of the phosphoric acid reaction, so that phosphoric acid can completely react with calcium salt in clear syrup; the color value of clear syrup obtained by adopting the sugar manufacturing technique can be reduced from 2000 IU to 1700-1900 IU, and the yield is improved.

Description

technical field [0001] The invention belongs to the technical field of sugar production, and relates to an alkaline sulphite sugar production process, in particular to a sugar production process which improves yield and reduces the color value of white sugar. Background technique [0002] The traditional sulfite sugar production process is: control the pH value of the neutralized juice at 6.8-7.2, heat it to 98-102°C and enter the settler to separate the mud juice from the clear juice; the clear juice is evaporated and concentrated to a Brix of 60-65BX °The rough syrup of about °, the pH value of the rough syrup naturally drops during the evaporation process, and the drop range is usually between 0.4-0.8, to pH 6.3-6.8, and then enters the syrup floating process. [0003] The syrup flotation process is to add phosphoric acid, lime milk and flocculant to the coarse syrup to control the pH value at about 6.0-6.5, and use the calcium phosphate produced by phosphoric acid and li...

Claims

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Application Information

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IPC IPC(8): C13B20/00C13B20/16C13B25/00C13B20/02
CPCC13B20/00C13B20/02C13B20/16C13B25/00
Inventor 薛原
Owner 南宁苏格尔科技有限公司
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