RU2232819C2 - Method for producing of yellow or brown sugar - Google Patents

Abstract

FIELD: food-processing industry, in particular sugar production technology.

SUBSTANCE: method involves cleaning sacchariferous solution produced from beet or crude sugar; boiling it out to obtain syrup with dry substance content of 55-60%; cooking first-grade massecuite in vacuum apparatus; while cooking, introducing molasses with dry substance content of 78-80% and having temperature of 80-85⁰C in an amount sufficient to provide for desired tint of sugar crystals; centrifuging massecuite for separating yellow or brown sugar as ready product; boiling out second or third massecuite.

EFFECT: provision for production of various kinds of sugar with the use of processing equipment of sugar beet plants, increased biological value and wider range of sugars produced by method.

2 ex

Description

The invention relates to food technology, in particular to the production of sugar.

A known method for producing yellow or brown sugar, comprising mixing refined granulated sugar with a given amount of cane molasses solution to obtain a porridge and its subsequent pressing, drying, cooling and packaging (Technical conditions. Yellow sugar TU 10-04-01-02-88. Developed by VNIISP 1988 for an experimental batch of 500 tons).

The disadvantage of this method is the complication of the preparation of molasses due to dilution and its subsequent boiling. And this method does not provide for the possibility of obtaining these sugars from sugar-containing solutions obtained from beets or raw sugar in sugar beet factories.

The proposed method for producing yellow or brown sugar provides the possibility of obtaining it using the installed technological equipment of sugar beet factories. The proposed method is new.

The method is as follows.

A sugar-containing solution is obtained (diffusion juice from beetroot or raw sugar grading), it is purified by defecosaturation and sulfitation. The sulphite solution is heated and concentrated.

Purified syrup obtained from diffusion juice or raw sugar with a solids content of 55-60% is mixed with yellow sugar crystallization II crystallization and sent to boil massecuite I crystallization in a vacuum apparatus, and after building sugar crystals during cooking, molasses is introduced solids content of 78-80% and a temperature of 80-85 ° C in an amount of 25-30% by weight of massecuite to obtain yellow sugar and 40-50% by weight of massecuite to obtain brown sugar.

The finished massecuite is served for centrifugation, the outflow is separated from the yellow or brown crystals, and this sugar is removed after pressing, drying and packaging as a finished product.

From the outflow of massecuite I crystallization and clearing III crystallization, massecuite II crystallization is brewed.

The massecuite II of crystallization is centered on centrifuges and sugar II of crystallization is obtained, which is sent to boil the massecuite of crystallization I and the outflow from which the massecuite of crystallization III is cooked.

Massecuite III crystallization is centered on the centrifuges of the last product to obtain sugar III crystallization, which is sent to boil massecuite II crystallization and molasses, the solids content of which is 75%.

Molasses is sent to the collectors in front of the vacuum apparatuses, heated in a vacuum apparatus to a temperature of 80-85 ° C and concentrated to a solids content of 78-80%.

The sugar obtained by the proposed method has valuable physiological properties and contains carbohydrates in quantity,%:

Yellow sugar 99.15

Brown sugar 96.16

Calorie content of sugars is, kcal .:

Yellow sugar 95.4

Brown sugar 383.4

Example 1

Purified syrup with sugar clearing of crystallization II, having CB = 55%, is fed into a vacuum apparatus, concentrated and seeded to fill sugar crystals, massecuite is boiled and its amount in a vacuum apparatus is adjusted to 12.7 tons. Then molasses heated to 82 ° С are introduced into the vacuum apparatus with the content of CB = 80% in the amount of 4.9 tons, which is 27.8% of the massecuite mass, it is boiled to the content of CB = 92% and discharged into the mixers. The massecuite is centered and the resulting yellow sugar is pressed, dried and packaged. Yellow sugar has a color of 1500 units. Icymsa.

Example 2

Beetroot syrup, purified and boiled, is mixed with sugar crystallization II crystallization, get a syrup with a content of CB = 55%, served in a vacuum apparatus, thicken and seed for filling sugar crystals, boil massecuite and bring its amount in a vacuum apparatus to 10 8 tons. Then molasses heated to 82 ° С is introduced into the vacuum apparatus with the content of CB = 80% in the amount of 8.1 tons, which is 42.8% by weight of the massecuite, it is boiled to the content of CB = 92% and discharged into the mixers. The massecuite is puffed and the resulting brown sugar is pressed, dried and packaged. Brown sugar has a chromaticity of 5000 units. Icymsa.

Thus, the invention allows to obtain a valuable product that is a source of trace elements: Mg, Mn, Fe, Cu, Si, Se, etc., as well as betaine glutamic acid, which contribute to the prevention of a number of diseases. In addition, the range of products of sugar factories is expanding.

Claims (1)

A method for the production of yellow or brown sugar, comprising purifying a sugar-containing solution obtained from beets or raw sugar, evaporating it to a syrup with a solids content of 55-60%, boiling the massecuite 1 crystallization in a vacuum apparatus and introducing molasses containing dry substances 78-80% and a temperature of 80-85 ° C in an amount that provides the necessary color of sugar crystals and centrifugation of massecuite with the removal of yellow or brown sugar as a finished product.