Sugar refining method for improving production efficiency of baked pastries

Abstract

The invention discloses a sugar manufacturing method for improving the production efficiency of baked pastries, which is characterized in that after mixed juice is subjected to physical impurity removal, white granulated sugar is produced by using a sulfurous acid method sugar manufacturing process, and sugar after wheat flour is added is used as a basic raw material for producing the baked pastries, so that the production efficiency can be improved, and large-scale production is facilitated. Comprising the following steps: sugarcane juice extraction, preliming, physical impurity removal, primary concentration, activated carbon filtration, reverse osmosis membrane filtration, stoving neutralization, heating, sedimentation, secondary concentration, crystallization, honey separation, wheat flour addition, and mixing and stirring. The sugar prepared by the method is used as a base material for producing baked pastries, so that the production processes of cakes, biscuits and other baked pastries can be reduced, the production efficiency is improved, and great convenience is provided for large-scale production.

Description

Technical Field

[0001] This invention relates to the technical field of sugarcane sugar production, specifically a sugar production method for improving the production efficiency of baked goods and pastries. Background Technology

[0002] Currently, the main sugar production processes for sugarcane are the sulfite process and the carbonation process. The sulfite process has a short flow and simple equipment, and is used by more than 95% of sugarcane sugar mills in China. However, the white sugar produced by the sulfite process is directly used in baked goods and pastries, resulting in a complex production process and low yield. Low product yield inevitably increases the operating costs of enterprises. Therefore, we propose a sugar production method to improve the production efficiency of baked goods and pastries, reduce the production process, increase production efficiency, reduce enterprise operating costs, and facilitate large-scale production. Summary of the Invention

[0003] The purpose of this invention is to provide a sugar-making method that improves the production efficiency of baked goods and pastries. This method involves producing white granulated sugar using the sulfite process, and then adding wheat flour in different proportions. The sugar prepared by this method can be used as a base material for baked goods and pastries production, which can reduce the production process of baked goods and pastries such as cakes and cookies, improve production efficiency, and reduce enterprise operating costs. This is of great significance for enterprises to produce baked goods and pastries on a large scale.

[0004] The present invention is implemented as follows: a sugar-making method for improving the production efficiency of baked goods includes the following steps:

[0005] A sugar-making method for improving the production efficiency of baked goods and pastries, 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 wheat flour are weighed separately in a certain proportion;

[0019] N. Mixing: Put different proportions of white sugar and wheat flour 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, wheat flour is weighed according to the following proportions: 90% white sugar - 10% wheat flour, 80% white sugar - 20% wheat flour, 70% white sugar - 30% wheat flour, and 60% white sugar - 40% wheat flour.

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

[0023] In this invention, crystallized white sugar is more easily melted when mixed with a certain proportion of wheat flour during the pastry making process, reducing mixing time and eliminating some steps in the baking production process, which greatly improves production efficiency and facilitates large-scale production needs. 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 wheat flour are weighed separately in a certain proportion;

[0041] N. Mixing: Put different proportions of white sugar and wheat flour 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 wheat flour with the following proportions: 90% white sugar and 10% wheat flour.

[0045] The well-mixed raw materials are polymerized in a mixing device, and the resulting sugar is used as a basic raw material for baking and pastry production, thereby improving production efficiency.

[0046] Example 2

[0047] Step M involves mixing wheat flour with the following proportions: 80% white sugar and 20% wheat flour.

[0048] The well-mixed raw materials are polymerized in a mixing device, and the resulting sugar is used as a basic raw material for baking and pastry production, thereby improving production efficiency.

[0049] Example 3

[0050] Step M involves mixing wheat flour with the following proportions: 70% white sugar and 30% wheat flour.

[0051] The well-mixed raw materials are polymerized in a mixing device, and the resulting sugar is used as a basic raw material for baking and pastry production, thereby improving production efficiency.

[0052] Example 4

[0053] Step M involves mixing wheat flour with the following proportions: 60% white sugar and 40% wheat flour.

[0054] The well-mixed raw materials are polymerized in a mixing device, and the resulting sugar is used as a basic raw material for baking and pastry production, thereby improving production efficiency.

[0055] In this embodiment of the invention, the sugar obtained by adding a certain proportion of wheat flour to the crystallized white sugar is used as a basic raw material for baking pastries. As a base material for baking pastries, it can reduce the production process of cakes, cookies and other baked goods, improve production efficiency and provide great convenience for large-scale production.

[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 sugar-making method for improving the production efficiency of baked goods, 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 wheat flour are weighed separately in a certain proportion; N. Mixing: Put different proportions of white sugar and wheat flour 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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