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Clarifying method for removing starch in sugar making process

A starch and amylase technology, which is applied in sugar production, sugar juice purification, sucrose production, etc., can solve problems such as amylase residues and affecting the stability of downstream products

Pending Publication Date: 2019-10-18
中粮崇左糖业有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention provides a clarification method for removing starch in the sugar making process, which overcomes the deficiencies of the above-mentioned prior art, and can effectively solve the problem that the existing method needs to add amylase to effectively degrade starch in the sugar making process, but the extra added starch Enzymes will have amylase residues in sugar products, which will affect the stability of downstream products

Method used

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  • Clarifying method for removing starch in sugar making process

Examples

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Effect test

Embodiment 1

[0016] Example 1, the clarification method for removing starch in the sugar making process is carried out according to the following steps: the first step, pre-ashing, adding phosphoric acid and milk of lime to the squeezed mixed juice for pre-ashing, to obtain primary cane juice; the second step , primary heating, heating the primary sugarcane juice to gelatinize the starch in the primary sugarcane juice to obtain the secondary sugarcane juice; the third step, the main ash, further ash the secondary sugarcane juice to obtain the third sugarcane juice; the fourth step , amylase degrades starch, and stays three times of cane juice in a reaction box with a temperature of 60°C to 75°C for 20min to 60min to obtain four times of sugarcane juice; the fifth step, second heating, heats four times of sugarcane juice to inactivate Amylase. The squeezed mixed juice is the existing known and common sugarcane squeezed mixed juice. In the fourth step, the third sugarcane juice stays in a r...

Embodiment 2

[0017] Example 2, the clarification method for removing starch in the sugar making process is carried out according to the following steps: the first step, pre-ashing, adding phosphoric acid and milk of lime to the squeezed mixed juice for pre-ashing, to obtain primary sugarcane juice; the second step , primary heating, heating the primary sugarcane juice to gelatinize the starch in the primary sugarcane juice to obtain the secondary sugarcane juice; the third step, the main ash, further ash the secondary sugarcane juice to obtain the third sugarcane juice; the fourth step , amylase degrades starch, and stays three times of cane juice in a reaction box with a temperature of 60°C or 75°C for 20 minutes or 60 minutes to obtain four times of sugarcane juice; the fifth step, second heating, heats four times of sugarcane juice to inactivate Amylase.

Embodiment 3

[0018] Example 3, as an optimization of the above example, in the first step, the amount of phosphoric acid added is 150ppm to 600ppm of the total phosphoric acid value of the cane juice after phosphoric acid is added.

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Abstract

The invention relates to the technical field of sugarcane sugar making, and relates to a clarifying method for removing starch in a sugar making process. The method comprises the following steps: step1, carrying out preliming; step 2, carrying out primary heating; step 3, carrying out main liming; step 4, degrading starch by amylase; and step 5, carrying out secondary heating. Compared with the prior art, the method has the advantages that starch in primary sugarcane juice is skillfully gelatinized by primary heating, and then activity of the amylase is fully exerted by prolonging the retention time of tertiary sugarcane juice, so that adverse effects of starch on the sugar making process are removed; then natural amylase is inactivated by secondary heating, so that residual natural amylase in the final product is avoided; and in addition, a reaction of phosphoric acid and lime milk is enhanced by prolonging the retention time of the squeezed mixed juice, so that the effect of clarification process and filtering performance of mud juice are improved, and meanwhile, scaling in an evaporation tank and a sugar boiling tank caused by lag of an acid-base reaction is avoided.

Description

technical field [0001] The invention relates to the technical field of sugar cane sugar production, and relates to a clarification method for removing starch in the sugar production process. Background technique [0002] During the sugar production process, changes in sugar cane composition will affect the sugar cane sugar production process. During the growth of sugarcane, both starch and sucrose exist in sugarcane as a reserve component, and the starch content has a great relationship with the planting area, climate, sugarcane variety and harvest time. Starch is a high-molecular condensation product of glucose, with a molecular weight ranging from tens of thousands to millions. Native starch exists in granular state, insoluble in cold water, in suspension state. It absorbs water and expands when heated, and gelatinizes to form a very viscous paste when it exceeds a certain temperature. The starch after gelatinization is a typical hydrophilic colloid substance with stable...

Claims

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Application Information

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IPC IPC(8): C13B20/00C13B20/02
CPCC13B20/00C13B20/002C13B20/02
Inventor 蒙涛王健甘立庚吴子毅陈海军梁幼飞邓国强王宝赵抒娜张菡
Owner 中粮崇左糖业有限公司
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