Method for treating sucralose primary mother liquor

Abstract

The invention relates to a method for treating sucralose primary mother liquor, which is characterized by comprising the following steps: (1) pumping primary mother liquor and butyl acetate into an extraction tower according to a volume ratio of 2-3:1 for countercurrent extraction, and enabling a heavy phase to enter a degreasing kettle; (2) feeding the light phase to enter a water washing tower,adding pure water, feeding butyl acetate after water washing to enter a concentration kettle for concentration, controlling the temperature to be 40-50 DEG C, feeding the light phase to enter a butylacetate tank and the heavy phase to enter a sewage station, and feeding the washed heavy phase to enter a wastewater degreasing kettle; (3) controlling the temperature in the degreasing kettle to be 40-50 DEG C, enabling the light phase to enter a butyl acetate tank, pumping the heavy phase into a decolorizing kettle, and adding activated carbon which accounts for 0.2-0.5% of the mass of the sugarliquid into the decolorizing kettle for decolorization at 45-55 DEG C for 40-80 minutes; and (4) subsequently filtering and primarily concentrating the sugar liquid by controlling the pressure to be0.085-0.095 MPa and the temperature to be 45-55 DEG C, crystallizing the concentrated material until the sugar degree of the mother liquor is 30%, discharging and centrifuging the mother liquid, putting the centrifuged mother liquor into a sugar dissolving kettle, and pumping into a sugar liquid tank in batches. The method has the advantages that the sugar degree is reduced to 25% and the acetic acid content is reduced to 100 PPM from that the sugar degree of the primary mother liquor is 30% and the acetic acid content is 500 PPM.

Description

technical field [0001] The invention belongs to the technical field of sucralose production, and relates to a method and device for treating primary sucralose mother liquor. Background technique [0002] As a new type of sweet food additive, sucralose has more advantages than sucrose, saccharin, AK sugar, aspartame, stevioside, etc. It has high safety and stable performance, and is a new type of high-quality , non-nutritional high-efficiency sweetener, is the best ideal sweet substitute for food for obesity, cardiovascular disease and diabetes patients; it also belongs to the field of fine chemical products, and is a branch product of food additives. It is not only widely used in health food and medicine, but also widely used in more than 300 kinds of processed products such as baked food, beverage, chewing coffee, dairy products, frozen snacks, ice cream, pudding, jelly, jam, syrup, etc. , has been widely accepted by the market and has become one of the most popular high-i...

AI Technical Summary

Problems solved by technology

[0003] In the process of sucralose production, the treatment of the mother liquor from the centrifugation of the baking bag has always been the first-class problem affecting the product quality. The mother liquor contains a large amount of acetate, water-soluble impurities, and ester-soluble impurities. In the prior art, the primary mother liquor is mostly mixed with batches of sugar water. Treated together, the acetic acid content of the treated sugar water is high, up to 1000PPM, and the effect of extraction and removal of impurities is not good, and the sugar water has a slight odor, which affects market sales

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