Automatic liquid glucose carbon addition type syrup color removal method

Abstract

The invention discloses an automatic liquid glucose carbon addition type syrup color removal method. On the basis of an access that a primary color removal tank, a primary plate frame filter machine, a secondary color removal tank, a secondary plate frame filter machine, a hybridization front tank and a precision filter are sequentially connected in series, a carbon addition tank and a carbon entraining tank are additionally arranged; the hybridization front tank, the carbon addition tank and the carbon entraining tank are sequentially connected in series, a liquid outlet of the carbon entraining tank is communicated with the primary color removal tank and the secondary color removal tank through pipelines separately, a flow control valve, a reflux pump, a carbon addition pump and a carbon entraining pump are arranged on each pipeline, the carbon addition tank and the carbon entraining tank are each provided with an electric stirring paddle, and operating parameters of the flow control valves, the pumps and the electric stirring paddles are automatically controlled by a numerical control system; the method comprises the steps that the hybridization front tank returns liquid glucose, carbon addition, buffering and prestoring are performed, carbon entraining and color removal are performed, and a mixed solution obtained after color removal is pumped into the hybridization front tank after being filtered to be subjected to ion exchange. According to the method, automatic, continuous and uniform release of activated carbon can be achieved, the original concentration of the liquid glucose is kept, steam consumption is lowered, labor intensity is lowered, and the production cost is reduced.

Description

technical field [0001] The invention relates to the field of sugar production, in particular to an automatic method for decolorizing sugar liquid with carbon syrup. Background technique [0002] Maltose syrup is a product with maltose as the main component, which is refined and concentrated by high-quality starch through pulping, liquefaction, saccharification, decolorization and filtration, ion exchange, evaporation and other processes, because of its low moisture absorption and moisture retention , mild and moderate sweetness, good anti-crystallization, anti-oxidation, moderate viscosity, good chemical stability, low freezing point and other characteristics, are widely used in candy, dairy products, beer, baked goods, condiments, enzymes Preparation, convenience food and other industries. [0003] For a long time, the following two methods have been mainly used in the process of sugar decolorization and filtration: 1. Manual or mechanical direct addition of activated carb...

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Problems solved by technology

[0003] For a long time, the following two methods have been mainly used in the process of sugar decolorization and filtration: 1. Manual or mechanical direct addition of activated carbon for decolorization, the disadvantage is that the uniformity and continuity of carbon injection cannot be guaranteed, the light transmittance of sugar liquid is unstable, and the decolorization The effect is poor, the operation is cumbersome, and the labor intensity is high. The powdered activated carbon will also produce dust when it is transported and put in, which will pollute the production environment. Patent CN 103301651A discloses "a decolorization method in the production of starch sugar", which directly adds activated carbon for one decolorization , and then soak the activated carbon filtered out after decolorization once through hydrogen peroxide, dry, soak in sodium bicarbonate, dry, add to boiling water to keep warm, take it out and dry it, add it to the decolorization solution for secondary decolorization; patent CN 103007624B discloses a Activated carbon for decolorization reuses the equipment and production process, and uses a screw pump to drive the activated carbon into the decolorization tank; 2. Prepare activated carbon with water and add it to the sugar solution. Although it makes up for the shortcomings of the first method, its disadvantages are: The solids and concentration of the raw sugar solution are reduced, and the subsequent evaporation and concentration consumes steam, which increases labor intensity and overall production costs

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