Three-stage semi-crystallization process for purifying sugar syrup

Abstract

The present application relates to the technical field of sugar syrup processing, and discloses a three-stage semi-crystallization process for purifying sugar syrup, comprising the following steps: chromatographically purifying sugar syrup, and then obtaining A sugar after sequentially performing cooking, crystallization aiding, and honey separation; dissolving the A sugar and mixing the same with condensed water to obtain A1 standard solution, and then performing cooking on the A1 standard solution to obtain sugar paste A1; sequentially performing crystallization aiding and honey separation on the sugar paste A1 to obtain A1 sugar and A1 raw honey; mixing the chromatographically purified sugar syrup with the A1 raw honey to obtain A standard honey, and then performing cooking on the A standard honey to obtain sugar paste A; sequentially performing crystallization aiding and honey separation on the sugar paste A to obtain A sugar and A raw honey; and performing steps (2)-(3) on the A sugar in a cyclic manner, and continuously performing two-stage crystallization processes on the A raw honey to obtain red granulated sugar and waste honey. The three-stage semi-crystallization process is used to prepare white granulated sugar, which not only effectively reduces energy consumption and cost, but also, through the synergistic effect of each process step, prepares crystalline sugar with low color value, high sucrose content, and high pass rate, and can achieve excellent industry standards.

Description

Technical Field

[0001] This invention relates to the field of syrup processing technology, and in particular to a three-and-a-half-stage crystallization process for purifying syrup. Background Technology

[0002] In the sugar factory production process, the sugar making process of white granulated sugar generally includes raw material extraction, clarification, evaporation, sugar boiling, crystallization, molasses separation and drying. Among them, the sugar paste A, sugar paste B and sugar paste obtained in the sugar boiling process are separated into molasses and finished sugar through crystallization and molasses separation.

[0003] Traditional white sugar making processes generally employ four or even five-stage crystallization processes, which are energy-intensive and costly. With the continuous development of technology and the advancement of sugar making processes, existing technologies have been gradually optimized to three-stage crystallization processes. However, the crystals obtained by the three-stage crystallization process have higher color values ​​and sucrose content, making it difficult to obtain standard white sugar and resulting in a lower pass rate.

[0004] Therefore, how to provide a new crystallization process for purified syrup is a problem that urgently needs to be solved by those skilled in the art. Summary of the Invention

[0005] In view of this, the present invention provides a three-stage semi-crystallization process for purified syrup to solve the problems of high energy consumption, high cost, or high sugar color value and low pass rate of existing crystallization processes.

[0006] To solve the above-mentioned technical problems, the present invention adopts the following technical solution:

[0007] A three-stage semi-crystallization process for purifying syrup, characterized by comprising the following steps:

[0008] (1) The syrup was purified by chromatography and then subjected to boiling, crystallization and separation to obtain sugar A.

[0009] (2) The sugar A is re-dissolved and mixed with condensed water to obtain standard solution A1. The standard solution A1 is boiled to obtain sugar paste A1. The sugar paste A1 is then subjected to crystallization and separation to obtain sugar A1 and raw honey A1.

[0010] (3) The chromatographically purified syrup is mixed with A1 raw honey to obtain A standard honey. The A standard honey is boiled to obtain sugar paste A. The sugar paste A is then subjected to crystallization and separation to obtain A sugar and A raw honey.

[0011] (4) The A sugar cycle is carried out in steps (2)-(3), and the A raw honey continues to go through two crystallization processes to obtain brown sugar and waste honey.

[0012] Preferably, in the above-mentioned three-stage semi-crystallization process of purified syrup, the syrup in step (1) has a saturation of 60-65°BX.

[0013] Preferably, in the above-mentioned three-stage semi-crystallization process of purified syrup, the cooking temperature in steps (1) and (3) is 70-75°C and the cooking time is 3-5 hours; more preferably, the cooking temperature is 72°C and the cooking time is 4 hours.

[0014] Preferably, in the above-mentioned three-stage semi-crystallization process of purified syrup, the cooking process described in steps (1) and (3) involves the use of three crystallization tanks, and the capacities of the crystallization tanks are 60t, 75t and 45t respectively.

[0015] Preferably, in the above-mentioned three-stage semi-crystallization process of purified syrup, the cooking temperature in step (2) is 70-75°C and the cooking time is 1.5-3h; more preferably, the cooking temperature is 72°C and the cooking time is 2.5h.

[0016] Preferably, in the above-mentioned three-stage semi-crystallization process of purified syrup, after separation of honey in step (2), A1 washed honey is obtained, and the A1 washed honey is refluxed and mixed with the A1 standard solution for boiling sugar paste A1.

[0017] Preferably, in the above-mentioned three-stage semi-crystallization process of purified syrup, the cooking process in step (2) involves the use of two crystallization tanks, each with a capacity of 60t.

[0018] Preferably, in the above-mentioned three-stage semi-crystallization process of purified syrup, after separation of honey in step (3), A washed honey is obtained, and the A washed honey is refluxed and mixed with the A standard honey for cooking syrup A.

[0019] Preferably, in the above-mentioned three-stage semi-crystallization process for purified syrup, step (3) includes:

[0020] (3-1) The raw honey A is boiled to obtain sugar paste B. The sugar paste B is then subjected to crystallization and separation to obtain sugar B and raw honey B. The sugar B is refluxed and mixed with raw honey A1.

[0021] (3-2) The raw honey B is boiled to obtain sugar paste C. The sugar paste C is then subjected to crystallization and separation to obtain brown sugar and waste honey. The brown sugar is refluxed as a reconstituted syrup and mixed with the chromatographically purified syrup and the raw honey A1 to obtain standard honey A.

[0022] Preferably, in the above-mentioned three-stage semi-crystallization process of purified syrup, the cooking temperature in step (3-1) is 75-80℃ and the cooking time is 5-7h; more preferably, the cooking temperature is 78℃ and the cooking time is 6h.

[0023] Preferably, in the above-mentioned three-stage semi-crystallization process of purified syrup, the cooking process in step (3-1) involves the use of three crystallization tanks, and the capacity of each crystallization tank is 45t.

[0024] Preferably, in the above-mentioned three-stage semi-crystallization process of purified syrup, the cooking temperature in step (3-2) is 80-85℃ and the cooking time is 12-15h; more preferably, the cooking temperature is 82℃ and the cooking time is 14h.

[0025] Preferably, in the above-mentioned three-stage semi-crystallization process of purified syrup, the cooking process in step (3-2) involves the use of four crystallization tanks, and the capacity of each crystallization tank is 45t.

[0026] Preferably, in the above-mentioned three-stage semi-crystallization process of purified syrup, the vacuum degree of the cooking process in steps (1)-(3) is 0.6×10⁻⁶. 5 -0.95×10 5 Pa; More preferably, the vacuum degree of the cooking process in steps (1)-(3) is 0.90 × 10⁻⁶. 5 Pa.

[0027] This invention provides a three-stage semi-crystallization process for purified syrup. Compared with existing technologies, its advantages are as follows: This invention uses a three-stage semi-crystallization process to prepare white granulated sugar. First, the chromatographically purified syrup is boiled to obtain sugar A. Sugar A is then dissolved and mixed with condensed water to obtain standard solution A1. After a series of boiling, crystallization aiding, and separation operations, standard white granulated sugar is obtained. This not only effectively reduces energy consumption and costs, but also, by limiting the temperature and vacuum degree during the sugar paste boiling process, the synergistic effect of each process step results in crystalline sugar with low color value, high sucrose content, and high pass rate, achieving excellent industry standards. Detailed Implementation

[0028] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0029] Example 1

[0030] This embodiment discloses a three-stage semi-crystallization process for purifying syrup, including the following steps:

[0031] (1) The chromatographically purified syrup with a hammer weight of 60-65°BX was subjected to a vacuum of 0.9×10⁻⁶. 5 It was boiled for 4 hours at 72°C and then crystallized and separated to obtain sugar A.

[0032] (2) The sugar A is reconstituted and mixed with condensed water to obtain standard solution A1. The standard solution A1 is prepared under a vacuum of 0.9 × 10⁻⁶.5 Sugar paste A1 is obtained by cooking at 72°C for 2.5 hours. Sugar paste A1 is then subjected to crystallization and separation to obtain A1 sugar, A1 raw honey and A1 washed honey. The A1 washed honey is refluxed and mixed with the A1 standard solution for cooking sugar paste A1.

[0033] (3) The chromatographically purified syrup is mixed with raw honey A1 to obtain standard honey A. The standard honey A is prepared under a vacuum of 0.9 × 10⁻⁶. 5 Sugar paste A is obtained by cooking at 72°C for 4 hours under the conditions of Pa. Sugar paste A is then subjected to crystallization and separation to obtain sugar A, raw honey A, and washed honey A. The washed honey A is refluxed and mixed with standard honey A for cooking sugar paste A.

[0034] (4) The A-grade raw honey is produced under a vacuum of 0.9 × 10⁻⁶. 5 Sugar paste B is obtained by cooking at 78°C for 6 hours under the conditions of Pa. Sugar paste B is then subjected to crystallization and separation to obtain sugar B and raw honey B. Sugar B is refluxed and mixed with raw honey A1.

[0035] (5) The B raw honey is produced under a vacuum of 0.9 × 10⁻⁶. 5 Sugar paste C is obtained by boiling at 82°C for 14 hours. Sugar paste C is then subjected to crystallization and separation to obtain brown sugar and waste honey. The brown sugar is refluxed as a reconstituted syrup and mixed with the chromatographically purified syrup and the raw honey A1 to obtain standard honey A.

[0036] The properties of the products obtained in each step of this embodiment were tested, and the results are shown in Table 1:

[0037] Table 1 Test Results

[0038] purity(%) Color value IU Non-sugar content (%) Chromatographic purification of honey syrup 88 12000 12 A1 sugar - 30 - A1 standard solution 99.8 367 0.2 Sugar Paste A 92.7 9320 7.3 A sugar 99.8 373 0.2 brown sugar - 10615 - Waste Honey 58.3 - 41.7

[0039] Example 2

[0040] This embodiment discloses a three-stage semi-crystallization process for purifying syrup, including the following steps:

[0041] (1) The chromatographically purified syrup with a hammer weight of 60-65°BX was subjected to a vacuum of 0.6×10⁻⁶. 5 It was boiled for 3 hours at 75°C and then crystallized and separated to obtain sugar A.

[0042] (2) The sugar A is reconstituted and mixed with condensed water to obtain standard solution A1. The standard solution A1 is prepared under a vacuum of 0.6 × 10⁻⁶. 5 Sugar paste A1 is obtained by cooking at 75°C for 1.5 hours. Sugar paste A1 is then subjected to crystallization and separation to obtain A1 sugar, A1 raw honey and A1 washed honey. The A1 washed honey is refluxed and mixed with the A1 standard solution for cooking sugar paste A1.

[0043] (3) The chromatographically purified syrup is mixed with A1 raw honey to obtain A standard honey, wherein the A standard honey is heated under a vacuum of 0.6 × 10⁻⁶. 5 Sugar paste A is obtained by cooking at 75°C for 3 hours under the conditions of Pa. Sugar paste A is then subjected to crystallization and separation to obtain sugar A, raw honey A, and washed honey A. The washed honey A is refluxed and mixed with standard honey A for cooking sugar paste A.

[0044] (4) The A-grade raw honey is produced under a vacuum of 0.6 × 10⁻⁶. 5 Sugar paste B is obtained by cooking at 80°C for 5 hours under the conditions of Pa. Sugar paste B is then subjected to crystallization and separation to obtain sugar B and raw honey B. Sugar B is refluxed and mixed with raw honey A1.

[0045] (5) The B raw honey is produced under a vacuum of 0.6 × 10⁻⁶. 5 Sugar paste C is obtained by boiling at 85°C for 12 hours. Sugar paste C is then subjected to crystallization and separation to obtain brown sugar and waste honey. The brown sugar is refluxed as a reconstituted syrup and mixed with the chromatographically purified syrup and the raw honey A1 to obtain standard honey A.

[0046] Example 3

[0047] This embodiment discloses a three-stage semi-crystallization process for purifying syrup, including the following steps:

[0048] (1) The chromatographically purified syrup with a hammer weight of 60-65°BX was subjected to a vacuum of 0.8×10⁻⁶. 5 It was boiled for 4 hours at 73°C and then crystallized and separated to obtain sugar A.

[0049] (2) The sugar A is reconstituted and mixed with condensed water to obtain standard solution A1. The standard solution A1 is prepared under a vacuum of 0.8 × 10⁻⁶. 5 Sugar paste A1 is obtained by cooking at 73°C for 2.5 hours. Sugar paste A1 is then subjected to crystallization and separation to obtain A1 sugar, A1 raw honey and A1 washed honey. The A1 washed honey is refluxed and mixed with the A1 standard solution for cooking sugar paste A1.

[0050] (3) The chromatographically purified syrup is mixed with A1 raw honey to obtain A standard honey, wherein the A standard honey is heated under a vacuum of 0.8 × 10⁻⁶. 5 Sugar paste A is obtained by cooking at 73°C for 4 hours under the conditions of Pa. Sugar paste A is then subjected to crystallization and separation to obtain sugar A, raw honey A, and washed honey A. The washed honey A is refluxed and mixed with standard honey A for cooking sugar paste A.

[0051] (4) The A-grade raw honey is produced under a vacuum of 0.8 × 10⁻⁶. 5Sugar paste B is obtained by cooking at 76°C for 6 hours under the conditions of Pa. Sugar paste B is then subjected to crystallization and separation to obtain sugar B and raw honey B. Sugar B is refluxed and mixed with raw honey A1.

[0052] (5) The B-grade raw honey is produced under a vacuum of 0.8 × 10⁻⁶. 5 Sugar paste C is obtained by boiling at 84°C for 13 hours. Sugar paste C is then subjected to crystallization and separation to obtain brown sugar and waste honey. The brown sugar is refluxed as a reconstituted syrup and mixed with the chromatographically purified syrup and the raw honey A1 to obtain standard honey A.

[0053] Example 4

[0054] This embodiment discloses a three-stage semi-crystallization process for purifying syrup, including the following steps:

[0055] (1) The chromatographically purified syrup with a hammer weight of 60-65°BX was subjected to a vacuum of 0.95×10⁻⁶. 5 It was boiled for 5 hours at 70°C and then crystallized and separated to obtain sugar A.

[0056] (2) The sugar A is reconstituted and mixed with condensed water to obtain standard solution A1. The standard solution A1 is prepared under a vacuum of 0.95 × 10⁻⁶. 5 Sugar paste A1 is obtained by cooking at 70°C for 3 hours under the conditions of Pa. Sugar paste A1 is then subjected to crystallization and separation to obtain A1 sugar, A1 raw honey and A1 washed honey. The A1 washed honey is refluxed and mixed with the A1 standard solution for cooking sugar paste A1.

[0057] (3) The chromatographically purified syrup is mixed with A1 raw honey to obtain A standard honey, wherein the A standard honey is heated under a vacuum of 0.95 × 10⁻⁶. 5 Sugar paste A is obtained by cooking at 70°C for 5 hours under the conditions of Pa. Sugar paste A is then subjected to crystallization and separation to obtain sugar A, raw honey A, and washed honey A. The washed honey A is refluxed and mixed with standard honey A for cooking sugar paste A.

[0058] (4) The A-grade raw honey is produced under a vacuum of 0.95 × 10⁻⁶. 5 Sugar paste B is obtained by cooking at 75°C for 7 hours under the conditions of Pa. Sugar paste B is then subjected to crystallization and separation to obtain sugar B and raw honey B. Sugar B is refluxed and mixed with raw honey A1.

[0059] (5) The B raw honey is produced under a vacuum of 0.95 × 10⁻⁶. 5 Sugar paste C is obtained by boiling at 80°C for 15 hours. Sugar paste C is then subjected to crystallization and separation to obtain brown sugar and waste honey. The brown sugar is refluxed as a reconstituted syrup and mixed with the chromatographically purified syrup and the raw honey A1 to obtain standard honey A.

[0060] Comparative Example 1

[0061] This comparative example discloses a three-stage semi-crystallization process for purifying syrup, including the following steps:

[0062] (1) The chromatographically purified syrup with a hammer weight of 60-65°BX was subjected to a vacuum of 0.9×10⁻⁶. 5 It was boiled for 4 hours at 60°C and then crystallized and separated to obtain sugar A.

[0063] (2) The sugar A is reconstituted and mixed with condensed water to obtain standard solution A1. The standard solution A1 is prepared under a vacuum of 0.9 × 10⁻⁶. 5 Sugar paste A1 is obtained by cooking at 60°C for 2.5 hours. Sugar paste A1 is then subjected to crystallization and separation to obtain A1 sugar, A1 raw honey and A1 washed honey. The A1 washed honey is refluxed and mixed with the A1 standard solution for cooking sugar paste A1.

[0064] (3) The chromatographically purified syrup is mixed with raw honey A1 to obtain standard honey A. The standard honey A is prepared under a vacuum of 0.9 × 10⁻⁶. 5 Sugar paste A is obtained by cooking at 60°C for 4 hours under the conditions of Pa. Sugar paste A is then subjected to crystallization and separation to obtain sugar A, raw honey A, and washed honey A. The washed honey A is refluxed and mixed with standard honey A for cooking sugar paste A.

[0065] (4) The A-grade raw honey is produced under a vacuum of 0.9 × 10⁻⁶. 5 Sugar paste B is obtained by cooking at 65°C for 6 hours under the conditions of Pa. Sugar paste B is then subjected to crystallization and separation to obtain sugar B and raw honey B. Sugar B is refluxed and mixed with raw honey A1.

[0066] (5) The B raw honey is produced under a vacuum of 0.9 × 10⁻⁶. 5 Sugar paste C is obtained by boiling at 65°C for 14 hours. Sugar paste C is then subjected to crystallization and separation to obtain brown sugar and waste honey. The brown sugar is refluxed as a reconstituted syrup and mixed with the chromatographically purified syrup and the raw honey A1 to obtain standard honey A.

[0067] Comparative Example 2

[0068] This comparative example discloses a three-stage semi-crystallization process for purifying syrup, including the following steps:

[0069] (1) Chromatographically purified syrup with a hammer weight of 60-65°BX was subjected to a vacuum of 0.96×10⁻⁶. 5 It was boiled for 4 hours at 72°C and then crystallized and separated to obtain sugar A.

[0070] (2) The sugar A is reconstituted and mixed with condensed water to obtain standard solution A1. The standard solution A1 is prepared under a vacuum of 0.96 × 10⁻⁶. 5 Sugar paste A1 is obtained by cooking at 72°C for 2.5 hours. Sugar paste A1 is then subjected to crystallization and separation to obtain A1 sugar, A1 raw honey and A1 washed honey. The A1 washed honey is refluxed and mixed with the A1 standard solution for cooking sugar paste A1.

[0071] (3) The chromatographically purified syrup is mixed with A1 raw honey to obtain A standard honey, wherein the A standard honey is heated under a vacuum of 0.96 × 10⁻⁶. 5 Sugar paste A is obtained by cooking at 72°C for 4 hours under the conditions of Pa. Sugar paste A is then subjected to crystallization and separation to obtain sugar A, raw honey A, and washed honey A. The washed honey A is refluxed and mixed with standard honey A for cooking sugar paste A.

[0072] (4) The raw honey A was prepared under a vacuum of 0.96 × 10⁻⁶. 5 Sugar paste B is obtained by cooking at 78°C for 6 hours under the conditions of Pa. Sugar paste B is then subjected to crystallization and separation to obtain sugar B and raw honey B. Sugar B is refluxed and mixed with raw honey A1.

[0073] (5) The B raw honey is produced under a vacuum of 0.96 × 10⁻⁶. 5 Sugar paste C is obtained by boiling at 82°C for 14 hours. Sugar paste C is then subjected to crystallization and separation to obtain brown sugar and waste honey. The brown sugar is refluxed as a reconstituted syrup and mixed with the chromatographically purified syrup and the raw honey A1 to obtain standard honey A.

[0074] Comparative Example 3

[0075] This comparative example discloses a three-stage semi-crystallization process for purifying syrup, including the following steps:

[0076] (1) The chromatographically purified syrup with a hammer weight of 60-65°BX was subjected to a vacuum of 0.9×10⁻⁶. 5 Sugar paste A is obtained by cooking at 72°C for 4 hours under the conditions of Pa. Sugar paste A is then subjected to crystallization and separation to obtain sugar A, raw honey A, and washed honey A. The washed honey A is refluxed and mixed with standard honey A for cooking sugar paste A.

[0077] (2) The A-grade raw honey is produced under a vacuum of 0.9 × 10⁻⁶. 5 Sugar paste B is obtained by cooking at 78°C for 6 hours under the conditions of Pa. Sugar paste B is then subjected to crystallization and separation to obtain sugar B and raw honey B. Sugar B is refluxed and mixed with raw honey A1.

[0078] (3) The B raw honey is produced under a vacuum of 0.9 × 10⁻⁶. 5Sugar paste C is obtained by boiling at 82°C for 14 hours. Sugar paste C is then subjected to crystallization and separation to obtain brown sugar and waste honey. The brown sugar is refluxed as a reconstituted syrup and mixed with the chromatographically purified syrup and the raw honey A1 to obtain standard honey A.

[0079] The properties of the A1 sugars prepared in the crystallization processes of Examples 1-4 and Comparative Examples 1-3 were tested, and the test results are shown in Table 2:

[0080] Table 2

[0081]

[0082] As shown in Table 2, the white granulated sugar (i.e., A1 sugar) prepared by the crystallization method of the present invention has excellent properties, low color value and high sucrose content. The temperature, vacuum degree and other conditions in the sugar paste cooking process have a significant impact on the improvement of the white granulated sugar properties.

[0083] The various embodiments in this specification are described in a progressive manner, with each embodiment focusing on its differences from other embodiments. Similar or identical parts between embodiments can be referred to interchangeably. The solutions disclosed in the embodiments are described simply because they correspond to the methods disclosed in the embodiments; relevant parts can be found in the method section.

[0084] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A three-stage semi-crystallization process for purifying sugar syrup, characterized in that, It comprises the following steps: (1) The chromatographically purified sugar syrup is sequentially subjected to boiling, crystallization aiding, and honey separation to obtain A sugar; (2) The A sugar is dissolved and mixed with condensed water to obtain A1 standard solution, and the A1 standard solution is boiled to obtain sugar paste A1, and the sugar paste A1 is sequentially subjected to crystallization aiding and honey separation to obtain A1 sugar and A1 raw honey; (3) The chromatographically purified sugar syrup is mixed with the A1 raw honey to obtain A standard honey, and the A standard honey is boiled to obtain sugar paste A, and the sugar paste A is sequentially subjected to crystallization aiding and honey separation to obtain A' sugar and A raw honey; (4) The A' sugar is subjected to steps (2)-(3) in cycles, and the A raw honey is further subjected to two-stage crystallization processes to obtain castor sugar and waste honey; In step (2), A1 washing honey is obtained after honey separation, and the A1 washing honey is refluxed and mixed with the A1 standard solution for boiling sugar paste A1; In step (3), A washing honey is obtained after honey separation, and the A washing honey is refluxed and mixed with the A standard honey for boiling sugar paste A; Step (3) comprises: (3-1) The A raw honey is boiled to obtain sugar paste B, and the sugar paste B is sequentially subjected to crystallization aiding and honey separation to obtain B sugar and B raw honey, and the B sugar is refluxed and mixed with the A1 raw honey; (3-2) The B raw honey is boiled to obtain sugar paste C, and the sugar paste C is sequentially subjected to crystallization aiding and honey separation to obtain castor sugar and waste honey, and the castor sugar is refluxed and mixed with the chromatographically purified sugar syrup and the A1 raw honey to obtain A standard honey.

2. The three-stage semi-crystallization process for purifying sugar syrup according to claim 1, characterized in that, In step (1), the brix degree of the sugar syrup is 60-65°BX.

3. The three-stage semi-crystallization process for purifying sugar syrup according to claim 1, characterized in that, In steps (1) and (3), the boiling temperature is 70-75℃, and the boiling time is 3-5h.

4. The three-stage semi-crystallization process for purifying sugar syrup according to claim 1, characterized in that, In step (2), the boiling temperature is 70-75℃, and the boiling time is 1.5-3h.

5. The three-stage semi-crystallization process for purifying sugar syrup according to claim 1, characterized in that, In step (3-1), the boiling temperature is 75-80℃, and the boiling time is 5-7h.

6. The three-stage semi-crystallization process for purifying sugar syrup according to claim 1, characterized in that, In step (3-2), the boiling temperature is 80-85℃, and the boiling time is 12-15h.

7. The three-stage semi-crystallization process for purifying sugar syrup according to claim 1, characterized in that, The vacuum degree of the cooking process in steps (1) - (3) is 0.6 x 10 5 -0.95 x 10 5 Pa.

Images