Method for preventing sugar particle entanglement and moisture in sulfurous acid method sugar preparation process

Abstract

The invention discloses a method for preventing sugar particle entanglement and preventing moisture in a sulfurous acid method sugar making process, mixed juice is subjected to physical impurity removal, then the sulfurous acid method sugar making process is used for producing white granulated sugar, then corn starch is added, sugar particle entanglement can be prevented, and sugar powder can effectively prevent moisture. Comprising the following steps: sugarcane juice extraction, preliming, physical impurity removal, first concentration, activated carbon filtration, reverse osmosis membrane filtration, stoving neutralization, heating, sedimentation, second concentration, crystallization, honey separation, corn starch addition, and mixing and stirring. The sugar prepared by the method can reduce entanglement of sugar grains, improve the moisture resistance, prolong the shelf life of the product and reduce the loss in the transportation and storage process, and can be directly used as a seasoning raw material of milk tea, cakes and other products.

Description

Technical Field

[0001] This invention relates to the technical field of sugarcane sugar production, specifically a method for preventing sugar granule clumping and moisture control in the sulfite process of sugar production. Background Technology

[0002] Currently, the sulfite process for sugarcane refining has a short process flow and simple equipment. However, white sugar is easily soluble in water and highly hygroscopic, readily absorbing moisture from the air. When the moisture content of the sugar increases, it will deliquesce or dissolve. After re-drying, it is also prone to clumping, or reacting chemically with metals, leading to a shortened shelf life and increased losses during transportation and storage. Therefore, sugar should generally not be ventilated during storage. Only when the humidity in the air and the moisture content of the sugar reach a balance can the sugar stop gaining moisture. To address this, we propose a method for preventing sugar granule clumping and moisture control in the sulfite process, reducing sugar granule clumping, improving moisture resistance, extending product shelf life, and reducing losses during transportation and storage. Summary of the Invention

[0003] The purpose of this invention is to provide a method for preventing sugar granule clumping and moisture protection in the sulfite sugar refining process. This method involves producing white granulated sugar according to the sulfite sugar refining process, and then adding corn starch in different proportions. The sugar prepared by this method can be directly used as a flavoring ingredient for products such as milk tea and pastries, reducing sugar granule clumping, improving moisture resistance, extending the shelf life of the product, and reducing losses during transportation and storage.

[0004] The present invention is implemented as follows: a method for preventing sugar granule clumping and moisture control in a sulfite sugar refining process includes the following steps:

[0005] A method for preventing sugar granule clumping and moisture control in a sulfite process for sugar refining, characterized by the following steps:

[0006] A. Sugarcane juice extraction: Sugarcane is pressed using a conventional five-seat press to obtain a mixed juice with a hammer weight of 13-15°Bx;

[0007] B. Pre-liming: Add calcium sucrose to the mixed juice and adjust the pH to 6.8-7.2;

[0008] C. Physical impurity removal: The pre-ashed mixed juice is passed through a drum screen, a heated skimming device, and a microporous filter in sequence to remove impurities physically, resulting in filtered clear juice.

[0009] D. First concentration: The filtered juice is concentrated using an MVR concentrator to obtain concentrated juice and sugarcane water with a Brix of 18-20°Bx.

[0010] E. Activated carbon filtration: Activated carbon filters are used to filter the raw sugarcane water;

[0011] F. Reverse osmosis membrane filtration: The raw sugarcane water filtered by activated carbon is further purified and filtered using an organic reverse osmosis membrane with a molecular weight cutoff of 100 Da to obtain sugarcane plant water.

[0012] G. Sulfur fumigation neutralization: Sulfur dioxide is added to the concentrated juice obtained from the first concentration through a sulfur fumigation neutralizer, and then lime milk is added to adjust the pH value to 6.8-7.3 to obtain neutralized juice;

[0013] H. Heating: Heat the neutralized juice to 100-105°C;

[0014] I. Sedimentation: Add flocculant to the heated neutralized juice, and pass it into a sedimentation tank for sedimentation and separation to obtain clear juice;

[0015] J. Second concentration: The clarified juice is concentrated using a five-effect concentration tank to obtain a syrup with a Brix of 55-65°Bx.

[0016] K. Crystallization: The syrup is boiled into a sugar paste in a crystallization tank according to the conventional white sugar boiling process;

[0017] L. Molasses separation: The sugar paste is separated from the molasses using a centrifuge to obtain granulated sugar;

[0018] M. Proportioning and weighing: According to different taste requirements, white sugar and corn starch are weighed separately in a certain proportion;

[0019] N. Mixing: Put different proportions of white sugar and cornstarch into a mixing device and mix thoroughly with a mixing tool to ensure uniform mixing;

[0020] O. Packaging: The mixed sugar powder is packaged using a packaging machine.

[0021] Further preferred method: In step M, the corn starch is weighed according to the following proportions: 90% white sugar - 10% corn starch, 80% white sugar - 20% corn starch, 70% white sugar - 30% corn starch, and 60% white sugar - 40% corn starch.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] In this invention, adding a certain proportion of corn starch to crystallized white sugar can reduce sugar granule clumping, improve moisture resistance, extend product shelf life, and reduce losses during transportation and storage. Attached Figure Description

[0024] The accompanying drawings are provided to further illustrate the invention and form part of the specification. They are used together with the embodiments of the invention to explain the invention and do not constitute a limitation thereof.

[0025] Figure 1 This is a flowchart illustrating the production process of the present invention. Detailed Implementation

[0026] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0027] like Figure 1 This is a flowchart illustrating the production process of the present invention, which involves producing this sulfite-process sugar through the following steps:

[0028] A. Sugarcane juice extraction: Sugarcane is pressed using a conventional five-seat press to obtain a mixed juice with a hammer weight of 13-15°Bx;

[0029] B. Pre-liming: Add calcium sucrose to the mixed juice and adjust the pH to 6.8-7.2;

[0030] C. Physical impurity removal: The pre-ashed mixed juice is passed sequentially through a drum screen, a heated skimming device, and a microporous filter for physical impurity removal to obtain filtered clear juice;

[0031] D. First concentration: The filtered juice is concentrated using an MVR concentrator to obtain concentrated juice and sugarcane water with a Brix of 18-20°Bx.

[0032] E. Activated carbon filtration: Activated carbon filters are used to filter the raw sugarcane water;

[0033] F. Reverse osmosis membrane filtration: The raw sugarcane water filtered by activated carbon is further purified and filtered using an organic reverse osmosis membrane with a molecular weight cutoff of 100 Da to obtain sugarcane plant water.

[0034] G. Sulfur fumigation neutralization: Sulfur dioxide is added to the concentrated juice obtained from the first concentration through a sulfur fumigation neutralizer, and then lime milk is added to adjust the pH value to 6.8-7.3 to obtain neutralized juice;

[0035] H. Heating: Heat the neutralized juice to 100-105°C;

[0036] I. Sedimentation: Add flocculant to the heated neutralized juice, and pass it into a sedimentation tank for sedimentation and separation to obtain clear juice;

[0037] J. Second concentration: The clarified juice is concentrated using a five-effect concentration tank to obtain a syrup with a Brix of 55-65°Bx.

[0038] K. Crystallization: The syrup is boiled into a sugar paste in a crystallization tank according to the conventional white sugar boiling process;

[0039] L. Molasses separation: The sugar paste is separated from the molasses using a centrifuge to obtain granulated sugar;

[0040] M. Proportioning and weighing: According to different taste requirements, white sugar and corn starch are weighed separately in a certain proportion;

[0041] N. Mixing: Put different proportions of white sugar and cornstarch into a mixing device and mix thoroughly with a mixing tool to ensure uniform mixing;

[0042] O. Packaging: The mixed sugar powder is packaged using a packaging machine.

[0043] Example 1

[0044] Step M involves mixing corn starch with a ratio of 90% white sugar and 10% corn starch.

[0045] The well-mixed raw materials are polymerized and crystallized in a mixing device. Adding a certain proportion of corn starch to the granulated sugar can reduce sugar granule clumping, improve moisture resistance, extend the product's shelf life, and reduce losses during transportation and storage. It can be used directly as a flavoring ingredient for products such as milk tea and pastries.

[0046] Example 2

[0047] Step M involves mixing corn starch with a ratio of 80% white sugar and 20% corn starch.

[0048] The well-mixed raw materials are polymerized and crystallized in a mixing device. Adding a certain proportion of corn starch to the granulated sugar can reduce sugar granule clumping, improve moisture resistance, extend the product's shelf life, and reduce losses during transportation and storage. It can be used directly as a flavoring ingredient for products such as milk tea and pastries.

[0049] Example 3

[0050] In step M, the corn starch is mixed evenly according to the following ratio: 70% white sugar and 30% corn starch.

[0051] The well-mixed raw materials are polymerized and crystallized in a mixing device. Adding a certain proportion of corn starch to the granulated sugar can reduce sugar granule clumping, improve moisture resistance, extend the product's shelf life, and reduce losses during transportation and storage. It can be used directly as a flavoring ingredient for products such as milk tea and pastries.

[0052] Example 4

[0053] In step M, the corn starch is mixed evenly according to the following ratio: 60% white sugar and 40% corn starch.

[0054] The well-mixed raw materials are polymerized and crystallized in a mixing device. Adding a certain proportion of corn starch to the granulated sugar can reduce sugar granule clumping, improve moisture resistance, extend the product's shelf life, and reduce losses during transportation and storage. It can be used directly as a flavoring ingredient for products such as milk tea and pastries.

[0055] In this embodiment of the invention, the addition of a certain proportion of corn starch to the crystallized white sugar can reduce sugar granule clumping, improve moisture resistance, extend product shelf life, and reduce losses during transportation and storage. It can be directly used as a flavoring ingredient for products such as milk tea and pastries, saving production costs for enterprises.

[0056] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for preventing sugar granule clumping and moisture control in a sulfite sugar refining process, characterized in that: The operating steps are as follows: A. Sugarcane juice extraction: Sugarcane is pressed using a conventional five-seat press to obtain a mixed juice with a hammer weight of 13-15°Bx; B. Pre-liming: Add calcium sucrose to the mixed juice and adjust the pH to 6.8-7.2; C. Physical impurity removal: The pre-ashed mixed juice is passed through a drum screen, a heated skimming device, and a microporous filter in sequence to remove impurities physically, resulting in filtered clear juice. D. First concentration: The filtered juice is concentrated using an MVR concentrator to obtain concentrated juice and sugarcane water with a Brix of 18-20°Bx. E. Activated carbon filtration: Activated carbon filters are used to filter the raw sugarcane water; F. Reverse osmosis membrane filtration: The raw sugarcane water filtered by activated carbon is further purified and filtered using an organic reverse osmosis membrane with a molecular weight cutoff of 100 Da to obtain sugarcane plant water. G. Sulfur fumigation neutralization: Sulfur dioxide is added to the concentrated juice obtained from the first concentration through a sulfur fumigation neutralizer, and then lime milk is added to adjust the pH value to 6.8-7.3 to obtain neutralized juice; H. Heating: Heat the neutralized juice to 100-105°C; I. Sedimentation: Add flocculant to the heated neutralized juice, and pass it into a sedimentation tank for sedimentation and separation to obtain clear juice; J. Second concentration: The clarified juice is concentrated using a five-effect concentration tank to obtain a syrup with a Brix of 55-65°Bx. K. Crystallization: The syrup is boiled into a sugar paste in a crystallization tank according to the conventional white sugar boiling process; L. Molasses separation: The sugar paste is separated from the molasses using a centrifuge to obtain granulated sugar; M. Proportioning and weighing: According to different taste requirements, white sugar and corn starch are weighed separately in a certain proportion; N. Mixing: Put different proportions of white sugar and cornstarch into a mixing device and mix thoroughly with a mixing tool to ensure uniform mixing; O. Packaging: The mixed sugar powder is packaged using a packaging machine.

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