Lime method sugar clarification method
A lime method and lime milk technology, applied in the production of sucrose, sugar production, purification of sugar juice, etc., can solve the problems affecting the stability of downstream product properties, amylase residues, etc., to avoid residues, strengthen residence time, and improve The effect of filter performance
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Embodiment 1
[0016] Example 1, the clarification method of the lime method sugar production is carried out according to the following steps: the first step, pre-lime, add phosphoric acid and milk of lime to the squeezed mixed juice for pre-lime, to obtain primary sugarcane juice; second step, primary heating , heat the primary sugarcane juice to gelatinize the starch in the primary sugarcane juice to obtain the secondary sugarcane juice; the third step is to degrade the starch with amylase, and keep the secondary sugarcane juice in a reaction box with a temperature of 60°C to 75°C From 20 minutes to 60 minutes, three sugar cane juices are obtained; the fourth step is the main ash, and the third sugar cane juice is further main ash, and the fourth sugar cane juice is obtained; the fifth step is the second heating, and the fourth sugar cane juice is heated to inactivate amylase. The squeezed mixed juice is the existing known and common sugarcane squeezed mixed juice. In the third step, the s...
Embodiment 2
[0017] Example 2, the clarification method of the lime method sugar production is carried out according to the following steps: the first step, pre-lime, add phosphoric acid and milk of lime to the squeezed mixed juice for pre-lime, to obtain primary cane juice; second step, primary heating , heat the primary sugarcane juice to gelatinize the starch in the primary sugarcane juice to obtain the secondary sugarcane juice; the third step is to degrade the starch with amylase, and keep the secondary sugarcane juice in a reaction box with a temperature of 60°C or 75°C 20min or 60min, get three times of cane juice; the fourth step, the main ash, further main ash the three times of cane juice, get four times of cane juice; the fifth step, the second heating, heat the four times of cane juice, 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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