Method of sugar production

Abstract

FIELD: food industry.SUBSTANCE: method for producing sugar has been proposed that involves obtaining diffusion juice, purifying it, evaporating it, filtering it, boiling down the massecuite, centrifuging it, washing the sugar in a centrifuge rotor, and drying the sugar. At the same time, at the moment of completion of washing of sugar crystals, during the period of braking of the centrifuge rotor and reduction of its speed to 300-200 min-1 under a pressure of 0.3-0.4 MPa, pre-prepared sugar syrup with food additives is sprayed onto the surface of the washed crystals, which are used as β-carotene and xylitol, taken in a ratio of 1:50. Syrup with food additives is prepared by dividing syrup without additives into two equal parts, into one of which β-carotene is introduced and passed through a cavitator, and xylitol is dissolved in the other part of the syrup, after which both parts of the syrup are mixed. After unloading from the centrifuge, sugar is dried to a moisture content of no more than 0.1%.EFFECT: increased strength of sugar crystals.1 cl, 1 tbl, 2 ex

Description

[0001] A known method for producing sugar involves obtaining diffusion juice, purifying it, evaporating, filtering, boiling down the massecuite, centrifuging it, washing the sugar in a centrifuge rotor and drying the sugar. In this case, after washing the sugar crystals, during the braking period of the centrifuge rotor and reducing its speed, a solution of food additives in an amount of 0.4-0.8% of their weight is sprayed onto the surface of the washed crystals. Iodocasein and / or selenium and / or β-carotene and / or hydrolyzed whey enriched with lactates are used as food additives, and the solution of food additives is mixed with a maltodextrin solution with a concentration of 20-40% dry matter before spraying [Patent RU No. 2565978 C13B 30 / 00. Published. 20.10.2015 Bulletin No. 29].

[0002] The disadvantage of this method is the lack of strict requirements for ensuring the homogeneity of the mixture of food additives.

[0003] The closest solution is a method for producing sugar that involves obtaining diffusion juice, cleaning it, evaporating it, filtering it, boiling the massecuite, centrifuging it, washing the sugar in a centrifuge rotor and drying the sugar, characterized in that at the moment of completion of washing the sugar crystals during the braking period of the centrifuge rotor and reducing its speed to 300-200 min -1Spraying of a solution of food additives with a concentration of 65-72% dry matter in an amount of 0.2-0.6% of their weight is carried out through nozzles at a pressure of 0.3-0.4 MPa onto the surface of the washed crystals; selenium, β-carotene, and fructooligosaccharide, taken in equal quantities, are used as food additives; the food additives are first passed through a cavitator at a speed of 12-14 m / s and a temperature of 70-80°C to ensure the homogeneity of their mixture; after unloading the sugar crystals from the centrifuges, they are dried to 0.8-1.5% moisture content, and before feeding them into the drying apparatus, green tea extract, taken in an amount of 0.2-0.4% of the weight of the suspended crystals, is sprayed onto their surface through nozzles installed at the entrance to the drying apparatus to a moisture content of 0.2-0.3% [Patent RU 2815549C13 B 50 / 00. Published March 18, 2024 [Bulletin No. 8].

[0004] The disadvantage of this method is that the resulting crystals have low strength.

[0005] The technical result of this method is to increase the strength of sugar crystals.

[0006] This result is achieved by the fact that the proposed method of sugar production involves obtaining diffusion juice, its purification, evaporation, filtering, boiling down the massecuite, centrifuging it, washing the sugar in the centrifuge rotor and drying the sugar, and at the moment of completion of washing the sugar crystals during the braking period of the centrifuge rotor and reducing its speed to 300-200 min -1under a pressure of 0.3-0.4 MPa, a pre-prepared sugar syrup with food additives with a concentration of 65-72% dry matter in an amount of 0.3-0.5% of the weight of the washed sugar crystals is sprayed onto the surface of the washed crystals, wherein β-carotene and xylitol, taken in a ratio of 1:50, are used as food additives, while the syrup with food additives is prepared by dividing the syrup without additives into two equal parts, into one of which β-carotene is added and passed through a cavitator at a flow rate of 12-14 m / s and a temperature of 50-60 ° C, and in the other part of the syrup xylitol is dissolved at a temperature of 50-60 ° C with stirring, after which both parts of the syrup are mixed, then the sugar after unloading from the centrifuge is dried to a moisture content of no more than 0.1%.

[0007] The method of obtaining sugar is as follows.

[0008] Initially, diffusion juice is obtained from sugar beets, it is purified with lime-carbonic acid, filtered, brought to the concentration of syrup in an evaporator, filtered, the syrup is boiled down into massecuite of the first crystallization and then separated at 980 min -1 in batch centrifuges, sugar crystals are washed with hot water or a sugar-containing solution, then, upon completion of washing the crystals, during the braking period of the centrifuge rotor and reaching 300-200 min -1 Sugar syrup with food additives is added to the sugar layer.

[0009] The addition of food additives after crystal washing is complete is necessary because at this point, the crystals are completely free of the intercrystalline solution film on their surface and do not contain any potentially harmful components. Furthermore, at this point, the pore space of the sugar crystals is also cleared of any remaining intercrystalline solution, ensuring the necessary washing with syrup containing food additives. This process also slightly dries the crystals, improving the conditions for the formation of the food additive film on their surface.

[0010] These conditions are to some extent due to the gradual decrease in the number of centrifuge revolutions from 980 to 300-200 min -1 This reduction in rotational speed allows for optimal centrifugal force to evenly distribute food additives within the pore space and onto the surface of sugar crystals. It has been experimentally established that when the centrifuge rotor speed exceeds 300 rpm, -1or less than 200 minutes -1 the conditions for the formation of a film of food additives on sugar crystals are deteriorating.

[0011] β-carotene and xylitol are used as food additives in the sugar layer. These food additives are added to sugar because they have a beneficial effect on enhancing a person's defenses and vitality, as well as their mental and physical performance, which helps increase life expectancy. Thus, the use of these food additives improves the nutritional value of the resulting product. The development of new food products, especially those with targeted uses, is clearly shaped by the state policy concept for improving food quality [RF Government Order No. 1364-r of June 29, 2016, "On Approval of the Strategy for Improving Food Quality in the Russian Federation until 2030"].

[0012] Beta-carotene is most often produced as a microencapsulated dry powder, while xylitol is most often produced as a crystalline powder. Therefore, for more effective use, they are dissolved in sugar syrup to a dry matter content of 65-72%. Dissolving these food additives in sugar syrup is quick and also ensures the required fluidity and wettability of the sugar crystals in a centrifuge.

[0013] The consumption rate of sugar syrup with food additives sprayed onto a layer of sugar crystals is 0.3-0.5% by weight. The concentration of the syrup with food additives is closely related to its consumption rate. At a concentration of less than 65% and a consumption rate of less than 0.3%, sugar crystals may dissolve in the centrifuge, as well as the food additive may be displaced from the crystal pores. At a concentration of more than 75% and a consumption rate of more than 0.5%, the conditions for the formation of an additive film on the sugar crystals are impaired.

[0014] The introduction of β-carotene into sugar is due to the need to enrich it with provitamin A (carotene). The most common carotenoid is β-carotene. β-carotene (a precursor of vitamin A) is found in plant products. It is an effective antioxidant, prevents lipid oxidation in cells (including their membranes) and blood plasma. Excessive amounts of oxidized lipids contribute to the development of atherosclerosis, the formation of substances harmful to the body - lipoxins and aldehydes, which lead to the formation of blood clots, strokes and heart attacks [Saparklycheva S.E. The content of carotene (provitamin A) in plants and its physiological significance. / / Bulletin of Biotechnology. - 2021. - No. 1 (26)].

[0015] Xylitol is used as a food additive due to its high melting point. It helps create a protective layer for β-carotene, so that it is partially not destroyed during further thermal processing. Xylitol is a natural polyhydric alcohol, registered as food additive E967. Its melting point is 92-96°C. Its glycemic index is 7, and its molecule does not contain a reactive carbonyl group, which affects its resistance to caramelization when heated in the ranges where sucrose begins to lose its properties [Nechayev A.P., Traunberg S.E., Kochetkova A.A. “Food Chemistry: a textbook for universities. - 4th ed., revised. and enlarged. - M .: Kolos s, 2012. - 864 p.].

[0016] Before spraying, all of these food additives are dissolved in 5 kg of sugar syrup, which originally contained no additives, to a dry matter concentration of 65-72%. The sugar syrup is first divided into two parts. Beta-carotene is added to one part and passed through a cavitator at a flow rate of 12-14 m / s and a temperature of 50-60°C. Xylitol is dissolved in the other part of the syrup at a temperature of 50-60°C with stirring, after which both parts of the syrup are mixed. The resulting syrup is sprayed onto the surface of the sugar crystals in an amount of 0.3-0.5% of their mass after removing the intercrystalline solution film from their surface by rinsing with hot water.

[0017] After being discharged from the centrifuges, the sugar crystals enriched with food additives are sent to the drying machine.

[0018] After the drying process of the film on the crystals to a moisture content of no more than 0.1% is completed, they are sent for packaging.

[0019] Example 1. First, diffusion juice is obtained from sugar beets, which is subjected to lime-carbonic acid purification, then evaporated to a syrup concentration of 60% dry matter, filtered and boiled into massecuite I crystallization in a vacuum apparatus to 92.5% dry matter with a content of at least 50% crystals.

[0020] The finished massecuite is unloaded into the receiving massecuite mixer and centrifuged in automated periodic centrifuges of the FPN type at a rotation speed of 980 min -1 until the intercrystal solution is completely separated (first runoff), and then the sugar crystals are washed with hot water at 85°C, separating the second runoff.

[0021] After completing the crystal washing, during the braking period of the centrifuge rotor and reaching the rotation speed of 300 min -1A sugar syrup containing 65% dry matter is sprayed onto the sugar layer, with β-carotene and xylitol added in a 1:50 ratio. The sugar syrup without additives is first divided into two equal parts, one of which is added with β-carotene and passed through a cavitator at a flow rate of 12 m / s and a temperature of 50°C, while xylitol is dissolved in the other part of the syrup at a temperature of 50°C with stirring, after which both parts of the syrup are mixed. The process of introducing additives occurs through nozzles at a pressure of 0.3 MPa. The consumption of syrup with food additives on the surface of the sugar crystals during the braking process of the centrifuge rotor is up to 200 min -1The sugar crystals contain 0.5% of the crystal mass. After being discharged from the centrifuge rotor, the sugar crystals contain a film of syrup with food additives on their surface. To prepare the sugar, they are dried in a drum dryer. After being discharged from the centrifuge rotor, the sugar crystals contain a film of syrup with food additives on their surface, and their moisture content is 1.5% of dry matter. To prepare the sugar, they are sent for drying in a drum dryer. The dried sugar has a moisture content of 0.1% and is sent for packaging.

[0022] Example 2. First, diffusion juice is obtained from sugar beets, which is purified with lime-carbonic acid, then evaporated to a syrup concentration of 60% dry matter, filtered, and boiled into massecuite I crystallization in a vacuum apparatus to 92.5% dry matter with a crystal content of at least 50%. The finished massecuite is unloaded into a receiving massecuite mixer and centrifuged in automated batch centrifuges of the FPN type at 980 min. -1 revolutions until the intercrystal solution is completely separated (the first runoff), and then the sugar crystals are washed with hot water at a temperature of 85°C, separating the second runoff.

[0023] After completing the crystal washing during the braking period of the centrifuge rotor and reaching 300 min -1A sugar-containing solution containing 65% dry matter, including equal amounts of selenium, β-carotene, and fructooligosaccharide, is sprayed onto a layer of sugar crystals at 1000 rpm. The food additives are first passed through a cavitator at a speed of 12 m / s and a temperature of 72°C to ensure a homogeneous mixture. The additives are fed through nozzles at a pressure of 0.3 MPa. The consumption of the food additive solution on the surface of the sugar crystals during the deceleration of the centrifuge rotor is up to 200 min. -1 makes up 0.5% of the mass of crystals.

[0024] After being discharged from the centrifuge rotor, the sugar crystals contain a film of food additive solution on their surface. To prepare the sugar, they are dried in a drum dryer. After being discharged from the centrifuge rotor, the sugar crystals contain a film of food additive solution on their surface, and their moisture content is 1.5% dry matter. To prepare the sugar and strengthen the film of food additive solution, they are sent for drying in a drum dryer. At the inlet, nozzles are installed around the circumference of the drum dryer, operating at a pressure of 0.25 MPa. Green tea extract is sprayed onto the sugar crystals at a concentration of 0.2% by weight of the crystals. The dried sugar has a moisture content of 0.2% and is sent for packaging.

[0025] Table 1 presents a comparison of the organoleptic and physicochemical properties of the prototype and the proposed method.

[0026] Table 1 - Organoleptic and physicochemical indicators of the prototype and the proposed method

[0027] Name of the indicator According to the proposed method Based on the prototype Organoleptic characteristics Color White with a slight yellowish tint, uniform throughout the mass Yellowish-greenish Aroma No foreign odors Light aroma of green tea Taste The sweet taste characteristic of sucrose, without any off-flavors or odors. A slight cooling aftertaste characteristic of xylitol may be noticeable. Sweetish, with herbal notes Appearance A bulk product consisting of homogeneous crystals. A free-flowing product consisting of uniform crystals. Some lumps may be present, but they disintegrate when lightly pressed. Physicochemical characteristics Moisture content, % 0,1 0,2 Crushing strength of an individual crystal, MPa 5 3 Abrasion resistance (weight loss due to mechanical impact), % 1,0 2,0

[0028] The table shows that the proposed method produces sugar crystals with pleasant organoleptic characteristics. Furthermore, it increases the crushing strength of individual crystals (from 3 to 5 MPa) and abrasion resistance (weight loss under mechanical stress) (from 2.0 to 1.0%).

Claims

A method for producing sugar, which involves obtaining diffusion juice, its purification, evaporation, filtering, boiling down the massecuite, centrifuging it, washing the sugar in a centrifuge rotor and drying the sugar, characterized in that at the moment of completion of washing the sugar crystals during the period of braking of the centrifuge rotor and reducing its speed to 300-200 min -1under a pressure of 0.3-0.4 MPa, a pre-prepared sugar syrup with food additives with a concentration of 65-72% dry matter in an amount of 0.3-0.5% of the weight of the washed sugar crystals is sprayed onto the surface of the washed crystals, wherein β-carotene and xylitol, taken in a ratio of 1:50, are used as food additives, while the syrup with food additives is prepared by dividing the syrup without additives into two equal parts, into one of which β-carotene is added and passed through a cavitator at a flow rate of 12-14 m / s and a temperature of 50-60 ° C, and in the other part of the syrup xylitol is dissolved at a temperature of 50-60 ° C with stirring, after which both parts of the syrup are mixed, then the sugar after unloading from the centrifuge is dried to a moisture content of no more than 0.1%.