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EP4467665A1 - Verfahren zur herstellung von zucker aus rüben - Google Patents

Verfahren zur herstellung von zucker aus rüben Download PDF

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Publication number
EP4467665A1
EP4467665A1 EP24173746.9A EP24173746A EP4467665A1 EP 4467665 A1 EP4467665 A1 EP 4467665A1 EP 24173746 A EP24173746 A EP 24173746A EP 4467665 A1 EP4467665 A1 EP 4467665A1
Authority
EP
European Patent Office
Prior art keywords
juice
sugar
beets
concentrated
crystallization
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP24173746.9A
Other languages
English (en)
French (fr)
Inventor
Eric OLLIVE
Philippe CAURIER
Catherine DIETSCH
Aimé DUYCK
Sébastien LEMOINE
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Bio En Hauts De France
Sucressence
Original Assignee
Bio En Hauts De France
Sucressence
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Bio En Hauts De France, Sucressence filed Critical Bio En Hauts De France
Publication of EP4467665A1 publication Critical patent/EP4467665A1/de
Pending legal-status Critical Current

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B10/00—Production of sugar juices
    • C13B10/08—Extraction of sugar from sugar beet with water
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B25/00—Evaporators or boiling pans specially adapted for sugar juices; Evaporating or boiling sugar juices
    • C13B25/02—Details, e.g. for preventing foaming or for catching juice
    • C13B25/04—Heating equipment
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B30/00—Crystallisation; Crystallising apparatus; Separating crystals from mother liquors ; Evaporating or boiling sugar juice
    • C13B30/02—Crystallisation; Crystallising apparatus
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B40/00—Drying sugar

Definitions

  • the present invention relates to the technical field of sugar production, and more specifically to the production of sugar from sugar beets.
  • Sugar beets comprise up to 20% by mass of sugar.
  • the sugar obtained from beets is sucrose. It is naturally white.
  • the beets are cut into chips before being subjected to a diffusion stage in which the chips circulate in a diffuser against the current of water heated to around 70°C, which then becomes loaded with sugar by osmosis. A sweet juice is thus obtained.
  • a disadvantage of this known diffusion step is that it requires maintaining a significant contact time between the cossettes and the water, in order to extract enough sugar from the cossettes. This also involves the use of large extractors and requires heating a large quantity of water for a significant period of time. This diffusion step is therefore particularly expensive given the specific equipment that must be used, but also given the energy consumption associated with heating this large quantity of water.
  • the purified juice is also concentrated before crystallizing the concentrated juice.
  • Crystallization is carried out in successive phases, called “jets”, during each from which the concentrated juice is heated and seeded by introducing fine sugar crystals so as to trigger crystallization.
  • This cooked mass is then centrifuged in order to separate the sugar crystals from the molasses, which is evacuated.
  • An aim of the present invention is to provide a method for producing sugar which overcomes the aforementioned drawbacks.
  • the method according to the invention allows the production of sugar from sugar beets. Several batches of beets are preferably provided. It is specified that advantageously only the roots of the sugar beets, which are white in color, are used in this sugar production method.
  • a preliminary step of crushing the beets is carried out before the pressing step.
  • the pressing step is preferably carried out using a press.
  • the sweet juice obtained following the pressing step essentially comprises water and sucrose.
  • several batches of beets are pressed successively.
  • the method comprises several successive pressing steps of the same batch of beets, so that the same batch of beets is pressed at least twice.
  • One advantage is to extract more sweet juice from it.
  • the beet pressing step of the process according to the invention makes it possible to dispense with a diffusion step and consequently with the use of a large extractor.
  • the cost of the equipment for extracting the sweet juice is therefore lower.
  • Water consumption and energy consumption for heating the water are also particularly reduced since the pressing only requires a small quantity of water compared to a conventional diffusion step.
  • the pressing stage produces beet pulp containing a residual amount of sugar. This pulp can be recycled.
  • the method may comprise several successive pressing steps.
  • the filtration step makes it possible to obtain a filtered sweet juice having a dry matter concentration greater than 50%, preferably greater than 60%.
  • the sugar juice filtration step makes it possible to separate filtered residues, also called retentates, from the filtered sugar juice, also called permeate.
  • the filtered sugar juice is thus purified and its purity, considered to be the ratio between its sugar concentration and its dry matter concentration, is greater than 80%, preferably greater than 90%.
  • This filtration on a filter membrane makes it possible to dispense with a sugar juice purification step and therefore with the use of lime or other chemicals.
  • the generation of carbon dioxide is also greatly reduced since the invention does not implement a liming step. The method according to the invention therefore has a reduced environmental impact.
  • the color of the final crystallized sugar depends in particular on the cut-off threshold of the filter membrane.
  • the filtration is a tangential filtration.
  • the filtration may involve several successive filtration stages.
  • the filter membrane is an ultrafiltration membrane.
  • the filter membrane may be an organic filter membrane or a mineral filter membrane.
  • the filter membrane has a cut-off threshold chosen so as to effectively filter the retentates.
  • the sugar juice is heated before being filtered.
  • mineral filter membranes allows juice to be filtered at a higher temperature, particularly above 75°C, which limits the proliferation of bacteria.
  • the concentration step advantageously uses a mechanical vapor compression technique.
  • the filtered sweet juice is heated so as to evaporate part of the water it contains, thus increasing its concentration of dry matter, and therefore of sucrose.
  • dry matter we mean the matter remaining if the liquid, and in particular the water, contained in the filtered sweet juice were to be completely evaporated.
  • the predetermined concentration threshold is chosen according to the input requirements of the crystallization unit. The higher this predetermined concentration threshold, the shorter the heating time during the crystallization step.
  • the dry matter concentration can be measured by refractometry. It can be expressed in degrees Brix.
  • the concentrated filtered juice obtained by this concentration step forms a syrup.
  • This concentrated filtered juice is preferably ready to be crystallized.
  • the sucrose concentration in the concentrated filtered juice is sufficient to allow substantially complete crystallization of the sugar only by heating, and in particular without it being necessary to seed the sugar in order to trigger crystallization.
  • the residual liquid evaporated during the concentration step may be essentially water or exclusively water.
  • the vapors resulting from this concentration step may be used to heat the concentration unit, for the heating carried out at during crystallization, or to heat the sweet juice before filtration.
  • heating makes it possible to evaporate the residual liquid contained in the concentrated filtered juice, but also to initiate and complete the crystallization of the sugar.
  • heating is carried out under vacuum, or in other words, by placing the concentrated filtered juice at a pressure lower than atmospheric pressure.
  • One advantage is to create an expansion making it possible to lower the boiling point of the liquid present in the concentrated filtered juice, and in particular of water, and therefore the temperature at which it evaporates. Consequently, the temperature required and the energy to be provided to evaporate the residual liquid are reduced. Energy consumption is therefore further reduced thanks to the method according to the invention.
  • the concentrated filtered juice is heated to a reduced temperature, the energy required to cool the final crystallized sugar is also reduced.
  • whole crystallized sugar is meant a crystallized sugar obtained by continuing the heating until a complete or substantially complete crystallization is obtained, or in other words, until a complete or substantially complete evaporation of the residual liquid is obtained.
  • a whole crystallized sugar is a sugar retaining its molasses.
  • a whole crystallized sugar is also called a whole sugar.
  • the heating is therefore continued until the sugar is completely, or substantially completely, crystallized. It is understood that the heating is continued so as to evaporate the liquid initially contained in the concentrated filtered juice, so as to and until a complete crystallized sugar is obtained having a humidity level of between 0% and 10%.
  • the liquid initially contained in the concentrated filtered juice is therefore largely evaporated during the crystallization step.
  • the process according to the invention is not accompanied by a separation of a molasses from the sugar crystals.
  • the complete crystallized sugar obtained is completely provided with its molasses.
  • the minerals, nutrients, trace elements and vitamins initially contained in the concentrated filtered juice are fixed on the sugar crystals by adsorption. Also, the complete crystallized sugar obtained using the process according to the invention retains high nutritional qualities.
  • the integral crystallized sugar is obtained directly by heating the concentrated filtered juice until reaching a humidity level between 0% and 10%. Obtaining sugar with a humidity level of less than 10% results from this prolonged heating, and not, for example, from centrifugation or other mechanical action.
  • the heating is continued until a crystallized sugar is obtained whose moisture content is sufficiently low for it to be fluid and for the sugar crystals not to agglomerate.
  • the heating, and therefore the crystallization are advantageously continued until the lowest possible moisture content in the entire crystallized sugar is obtained.
  • the whole granulated sugar obtained can be directly consumed or packaged.
  • the process according to the invention is furthermore free of a centrifugation step during or after crystallization, since, according to the invention, there is no separation of molasses which would have to be removed.
  • the process is therefore simplified, allows for reduced energy consumption and is consequently less expensive.
  • the process according to the invention does not involve a step of refining the sugar obtained.
  • the method may comprise an additional drying step during which dry air is projected onto the whole crystallized sugar obtained.
  • One advantage is to further reduce the humidity level of the whole crystallized sugar.
  • said predetermined concentration threshold is between 65% and 85%, preferably approximately equal to 80%.
  • the filtered sweet juice is concentrated by evaporation so as to obtain a concentrated filtered juice having a dry matter concentration advantageously greater than 80%.
  • One advantage is to reduce the heating time required to initiate the formation of sugar crystals. Also, the overall duration of the vacuum heating allowing the crystallization of the sugar to be achieved is reduced. Energy consumption is therefore further reduced.
  • the heating is continued until a complete crystallized sugar having a humidity level of less than 7%, preferably less than 5%, is obtained.
  • a complete crystallized sugar having a humidity level of less than 7%, preferably less than 5% is obtained.
  • One advantage is to evaporate even more residual liquid and thus obtain an even drier complete crystallized sugar.
  • the whole crystallized sugar obtained has a sucrose concentration greater than 85%, preferably approximately equal to 90%. Such sugar is particularly pure.
  • the whole crystallized sugar obtained is advantageously brown in color.
  • a preliminary heating of the concentrated filtered juice is carried out at a preliminary evaporation temperature, under a preliminary pressure of between 250 millibars and 350 millibars, preferably approximately equal to 300 millibars, said preliminary evaporation temperature being a function of said preliminary pressure.
  • This preliminary heating is advantageously carried out for 30 to 60 minutes. This preliminary heating step allows the concentrated filtered juice to be further concentrated. This preliminary heating step is optional.
  • the preliminary evaporation temperature is advantageously chosen to be approximately equal to 75°C. This pressure and temperature pair makes it possible to limit the coloring of the final crystallized sugar obtained.
  • a main heating of the concentrated filtered juice is carried out at a main evaporation temperature, under a main pressure of between 100 millibars and 200 millibars, preferably approximately equal to 150 millibars, said main evaporation temperature being a function of said main pressure.
  • This main heating step makes it possible to evaporate the residual bound water until substantially complete crystallization.
  • the temperature and pressure parameters are chosen so as to achieve crystallization as quickly as possible, as completely as possible and at the lowest cost.
  • the main evaporation temperature is advantageously chosen to be approximately equal to 70°C.
  • the main heating is continued until said integral crystallized sugar having a humidity level of between 0% and 10% is obtained.
  • a step of grinding said beets is carried out before the step of pressing the beets. It is then understood that the crushed beets are then pressed.
  • the concentrated filtered juice is stirred during the crystallization step.
  • One advantage is to avoid caramelization of the sugar and to promote the formation of sugar crystals. Crystallization is therefore all the faster. Stirring is preferably maintained continuously. Stirring is preferably carried out at a constant speed.
  • said whole crystallized sugar obtained is instantly placed at atmospheric pressure.
  • the placing at atmospheric pressure is therefore not gradual but sudden.
  • One advantage is to prevent the humidity level of the whole crystallized sugar obtained from increasing, for example at the outlet of the crystallization unit.
  • the step of pressing the beets produces beet pulp
  • a diffusion step is carried out in which said beet pulp is circulated in a diffusion liquid so as to obtain a sweet diffusion juice.
  • a sweet juice can then be added to the sweet juice obtained by pressing the beets, this mixture then being subjected to the filtration step.
  • the diffusion liquid is preferably heated to a temperature between 60°C and 100°C.
  • the diffusion liquid may be the liquid evaporated following the concentration step by evaporation of the filtered sugar juice.
  • the press is a piston press, more preferably a pneumatic press. It can be horizontal or vertical.
  • the press advantageously comprises an integrated filtration member.
  • the evaporation unit is preferably a falling film evaporation unit. An advantage is that it allows for even faster evaporation.
  • the evaporation unit is preferably configured to concentrate the vacuum-filtered sweet juice.
  • the filter membrane is an ultrafiltration membrane having a cut-off threshold of between 300 daltons and 15 kilodaltons.
  • a cut-off threshold of between 300 daltons and 15 kilodaltons.
  • the cutoff threshold is between 0.1 ⁇ m and 0.01 ⁇ m.
  • the evaporation unit comprises a falling film evaporator.
  • the crystallization unit comprises an agitator configured to agitate the concentrated filtered juice while the latter is heated.
  • the invention relates to a method for producing sugar from sugar beets and to a sugar production plant for carrying out this method.
  • FIG. 1 shows an embodiment, given as a non-limiting example, of a sugar production method according to the invention, by means of a sugar production installation 10 also according to the invention.
  • the installation 10 comprises a grinder 12 configured to grind beets.
  • the installation 10 also comprises a press 14, which is in this non-limiting example a pneumatic piston press.
  • the press 14 is configured to press beets in order to extract a sweet juice therefrom.
  • the installation 10 comprises a filtration unit 16 comprising at least one filter membrane 18.
  • the filter membrane 18 is a tangential membrane. It is an ultra-filtration membrane. It has a cut-off threshold of between 300 daltons and 15 kilodaltons.
  • the filter membrane 18 may be organic or mineral.
  • the filtration unit 16 may comprise several successive filtration stages each comprising a filter membrane.
  • the installation 10 further comprises an evaporation unit 20 configured to concentrate a sweet juice by evaporation, by heating the latter.
  • the evaporation unit 20 is a falling-film evaporation unit operating under vacuum and implementing a vapor compression technique.
  • the evaporation unit 20 may be multiple-effect, such that it comprises a plurality of evaporators arranged in cascade. The vapor produced by an evaporator is then used to heat the next evaporator.
  • the installation further comprises a crystallization unit 22 for crystallizing a sugar from a sugar-concentrated juice, so as to obtain a complete crystallized sugar in accordance with the invention.
  • the crystallization unit 22 is a vacuum dryer. It comprises an enclosure 24 intended to receive the sugar-concentrated juice.
  • the crystallization unit 22 further comprises a vacuum pump 26 configured to create a vacuum within the enclosure 24.
  • the crystallization unit 22 further comprises a heating module 28 configured to heat the interior of the enclosure 24.
  • the crystallization unit 22 also comprises an agitator 30.
  • the installation also comprises an extractor 32 making it possible to carry out a diffusion step, in particular of the beet pulps resulting from pressing.
  • the installation does not have a centrifugation device.
  • a batch of sugar beets B is provided, and more precisely sugar beet roots from which the leaves have been removed. These beets B have preferably been previously sorted, washed and weighed.
  • these beets B are crushed using the crusher 12. This crushing step will then facilitate the extraction of the sweet juice during pressing.
  • a third step S3 the crushed beets B are pressed, using the press 14, so as to extract a sweet juice Js 1 .
  • This sweet juice Js 1 is essentially composed of water and sucrose.
  • a first pressing makes it possible to extract substantially 70% of the sweet juice naturally present in the sugar beet B.
  • the same batch of beets can be pressed several times in order to extract even more sweet juice.
  • This S3 pressing step eliminates the need for a diffusion step to extract most of the sweet juice, and therefore the need for a particularly expensive large diffuser. Water and energy consumption to heat this water is particularly low. Carbon dioxide production is also reduced.
  • the pressing step produces beet pulps p still containing a small amount of sugar.
  • a diffusion step is carried out using the beet pulps p from the pressing, in order to collect part of the residual sugar.
  • These pulps are placed in the extractor 32 where a heated diffusion liquid L , here water, is circulated in countercurrent.
  • This diffusion liquid can come from the evaporation of the liquid during the concentration step according to the method, applied to a previous batch of beets.
  • This diffusion liquid L then becomes loaded with sugar by diffusion so that a sweet diffusion juice Js 2 is obtained at the outlet of the extractor 32.
  • This sweet diffusion juice Js 2 can be added to the sweet juice Js 1 obtained after pressing.
  • One advantage is to increase the yield of the method by extracting more sugar from the beets.
  • the depleted pulp resulting from this diffusion stage can be used in biscuits, bread making or as a food supplement.
  • the sweet juice Js 1 extracted by pressing, to which the diffusion juice Js 2 has been added here, in a non-limiting manner, is conveyed to the filtration unit 16.
  • a filtration step S4 is then carried out using the filter membrane(s) 18 of the filtration unit 16, so as to obtain a filtered sweet juice Jsf.
  • the sweet juice is here heated to approximately 75°C before being filtered.
  • the filtration carried out is a tangential ultra-filtration, making it possible to clarify and purify the sweet juice by retaining the molecules whose size is greater than the cut-off threshold of said filter membrane 18.
  • the filtration step S4 can be repeated several times in order to further purify the filtered sweet juice Jsf.
  • the filtered sweet juice Jsf obtained following the filtration step S4 has a dry matter concentration advantageously greater than 60% and its purity, considered as being the ratio between its sugar concentration and its dry matter concentration, is advantageously greater than 80%.
  • the filtration step S4 constitutes a step of purification of the sweet juice. Thanks to the invention, it is not necessary to purify the sweet juice using lime. The method according to the invention does not use chemicals and also makes it possible to reduce the production of carbon dioxide. The purity of the filtered sweet juice is sufficient to allow its concentration by evaporation.
  • the filtered sweet juice Jsf is then conveyed to the evaporation unit 20 and a fifth step S5 of concentrating the filtered sweet juice Jsf is carried out, by evaporation, using said evaporation unit 20.
  • the filtered sweet juice Jsf is heated, preferably under vacuum, so as to evaporate part of the liquid it contains.
  • the filtered sweet juice Jsf is kept in circulation inside the evaporation unit throughout the concentration step.
  • Part of the liquid, in particular water, initially contained in the filtered sweet juice evaporates until a concentrated filtered juice Jsfc having a dry matter concentration greater than a predetermined concentration threshold is obtained.
  • the predetermined concentration threshold is approximately equal to 80%, i.e. a dry matter concentration greater than 80%.
  • the concentrated filtered juice Jsfc forms a syrup.
  • the concentrated filtered juice Jsfc is then brought into the enclosure 24 of the crystallization unit.
  • the enclosure 24 is placed under vacuum using the vacuum pump 26, at a pressure lower than atmospheric pressure.
  • a sixth crystallization step S6 is then carried out in which the concentrated filtered juice Jsfc is heated under vacuum using the heating module 28 in order to evaporate the residual liquid contained in the concentrated filtered juice and to crystallize the sugar, until a complete crystallized sugar C is obtained.
  • the evaporated liquid is essentially water.
  • the heating is carried out by means of a fluid heated to a set temperature, for example water or water vapor.
  • the concentrated filtered juice Jsfc is stirred using the stirrer 30 while it is heated, preferably continuously and throughout the crystallization.
  • FIG. 2 is a graph illustrating, in white dots, the evolution of the temperature T of the concentrated filtered juice Jsfc and, in black dots, the evolution of the pressure P within the enclosure 24 as a function of time t, during the crystallization stage.
  • a preliminary heating of the concentrated filtered juice Jsfc is first carried out for a period t1 lasting approximately 35 minutes.
  • the concentrated filtered juice is heated by means of heated water maintained at a set temperature of approximately 100°C.
  • the enclosure is placed under vacuum at a preliminary pressure P of approximately 300 millibars so that the concentrated filtered juice Jsfc is brought to a preliminary evaporation temperature of approximately 76°C.
  • P a preliminary pressure
  • a third period t3 of the crystallization ranging in this non-limiting example from minutes 45 to 55, the pressure P is lowered, so that the temperature T of the concentrated filtered juice Jsfc is also lowered.
  • a main heating of the concentrated filtered juice is carried out at a main pressure of approximately 150 millibars, the concentrated filtered juice being at a main evaporation temperature of approximately 70°C.
  • the heating is continued until an integral crystallized sugar C is obtained having a moisture content of between 0% and 10%, preferably less than 7%, more preferably less than 5%.
  • the heating is continued until the sugar is completely, or substantially completely, crystallized.
  • the liquid initially contained in the concentrated filtered juice Jsfc is therefore largely evaporated during the crystallization step.
  • the method according to the invention, and in particular the crystallization step leads directly to the formation of an integral crystallized sugar C and is not accompanied by a separation of a molasses from the sugar crystals. There is therefore no need to carry out a final centrifugation step.
  • the minerals, nutrients, trace elements and vitamins initially contained in the concentrated filtered juice are fixed on the sugar crystals by adsorption.
  • the integral crystallized sugar obtained thanks to the process according to the invention retains high nutritional qualities.
  • the said integral crystallized sugar C obtained is instantly placed at atmospheric pressure, in order to prevent its humidity level from increasing. Dry air can be blown onto the integral crystallized sugar. The integral crystallized sugar C can then be packaged and consumed.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Non-Alcoholic Beverages (AREA)
EP24173746.9A 2023-05-23 2024-05-02 Verfahren zur herstellung von zucker aus rüben Pending EP4467665A1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR2305044A FR3149020A1 (fr) 2023-05-23 2023-05-23 Procédé de production de sucre à partir de betteraves

Publications (1)

Publication Number Publication Date
EP4467665A1 true EP4467665A1 (de) 2024-11-27

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EP24173746.9A Pending EP4467665A1 (de) 2023-05-23 2024-05-02 Verfahren zur herstellung von zucker aus rüben

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6406547B1 (en) * 2000-07-18 2002-06-18 Tate & Lyle Industries, Limited Sugar beet membrane filtration process
US20040231663A1 (en) * 2001-08-24 2004-11-25 Carter Melvin Paul Process for the preparation of white and brown sugar from sugar beets
WO2009125088A2 (fr) * 2008-03-19 2009-10-15 Ecopsi Procede et unite de transformation de betteraves
JP4530342B2 (ja) * 2004-07-06 2010-08-25 月島機械株式会社 含蜜糖の製造方法及び製造装置
CN106119430A (zh) * 2016-08-12 2016-11-16 广西大学 一种富多酚黑糖的生产线
CN108315500A (zh) * 2017-01-18 2018-07-24 内蒙古佰惠生新农业科技股份有限公司 一种绵白糖的生产方法

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6406547B1 (en) * 2000-07-18 2002-06-18 Tate & Lyle Industries, Limited Sugar beet membrane filtration process
US20040231663A1 (en) * 2001-08-24 2004-11-25 Carter Melvin Paul Process for the preparation of white and brown sugar from sugar beets
JP4530342B2 (ja) * 2004-07-06 2010-08-25 月島機械株式会社 含蜜糖の製造方法及び製造装置
WO2009125088A2 (fr) * 2008-03-19 2009-10-15 Ecopsi Procede et unite de transformation de betteraves
CN106119430A (zh) * 2016-08-12 2016-11-16 广西大学 一种富多酚黑糖的生产线
CN108315500A (zh) * 2017-01-18 2018-07-24 内蒙古佰惠生新农业科技股份有限公司 一种绵白糖的生产方法

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