Method of producing starch icing sugar using starch syrup as raw material
A technology of starch syrup and starch sugar, which is applied in the field of starch powdered sugar production, can solve the problems of difficult spray drying and high production cost, and achieve the effects of low cost, low production cost and high efficiency
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Embodiment 1
[0048] Embodiment 1, low DE value glucose powder (DE value 35%, boil sugar temperature 125 ℃)
[0049] A kind of method that takes starch syrup as raw material to produce starch powdered sugar, comprises steps as follows:
[0050] (1) syrup temperature: raw material temperature is 62 ℃;
[0051] (2) Vacuum cooking: Turn on the steam valve of the heater, preheat the sugar pot, turn on the cooling water of the cooler, turn on the vacuum pump, wait until the temperature of the heating chamber reaches 130°C, the temperature of the evaporation chamber reaches 120°C, and the vacuum degree reaches -0.07 MPa, turn on the rotor pump to feed materials, and constantly adjust the temperature and vacuum of the evaporation chamber to maintain the temperature of the evaporation chamber at 110-120°C and the vacuum at -0.07 to -0.08MPa. At the same time, turn on the discharge pump of the evaporator to enter the cooling process ;
[0052] (3) Transmission and cooling: After the syrup is disch...
Embodiment 2
[0055] Embodiment 2, maltose powder (54% of DE value, boil sugar temperature 155 ℃)
[0056] A kind of method that takes starch syrup as raw material to produce starch powdered sugar, comprises steps as follows:
[0057] (1) syrup temperature: raw material temperature is 68 ℃;
[0058] (2) Vacuum cooking: Turn on the steam valve of the heater, preheat the sugar pot, turn on the cooling water of the cooler, turn on the vacuum pump, wait until the temperature of the heating chamber reaches 160°C, the temperature of the evaporation chamber reaches 130°C, and the vacuum degree reaches -0.05 MPa, turn on the rotor pump to feed materials, and constantly adjust the temperature and vacuum of the evaporation chamber to maintain the temperature of the evaporation chamber at 140-150°C, and the vacuum degree -0.05--0.08MPa. At the same time, turn on the discharge pump of the evaporator to enter the cooling process ;
[0059] (3) Transmission and cooling: After the syrup is discharged fr...
experiment example 3
[0062] Experimental example 3, glucose powder (DE value 96%, boiling sugar temperature 160°C)
[0063] (1) Syrup temperature: raw material temperature is 70°C;
[0064] (2) Vacuum cooking: Turn on the steam valve of the heater, preheat the sugar pot, turn on the cooling water of the cooler, turn on the vacuum pump, wait until the temperature of the heating chamber reaches 155°C, the temperature of the evaporation chamber reaches 130°C, and the vacuum degree reaches -0.06 MPa, turn on the rotor pump for feeding, and constantly adjust the temperature and vacuum of the evaporation chamber to maintain the temperature of the evaporation chamber at 145-155°C and the vacuum of -0.06--0.08MPa. At the same time, turn on the discharge pump of the evaporator and enter the mixer ;
[0065] (3) Enter the screw mixer after the syrup is discharged, and use the screw weighing feeder to mix in 20% (in terms of output) glucose powder as the crystal seed, and evenly distribute the material to t...
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