Recovery technology of sweet pickle syrup

Abstract

The invention relates to recovery technology of sweet pickle syrup, and the invention is realized through the following process: 1) firstly filtering syrup of sweet pickle by a filter, removing residues; 2) concentrating the filtrate till saturated syrup is obtained; 3) dumping the saturated syrup in a crystal separator, performing centrifugation and crystallization; 4) performing filtration, hydrolysis, decoloration, smell removal, and sterilization of the centrifuged sugar lipid to obtain sugar-containing amino acids. The recovery way of the invention is simple and practical; the recovered sugar crystals can be used as raw materials for continued using; the sugar-containing amino acids can also be added into flavoring agents for reutilization; thus the utilization rate of syrup in sweet pickles is increased to a great extent; resources are saved; and pollution is reduced.

Description

technical field [0001] The invention relates to a recycling technology, in particular to a sugar water recycling technology of sweet pickles, and belongs to the field of chemical application. Background technique [0002] Sweet kimchi is a refreshing side dish in many families and restaurants. It is widely loved by people no matter what season it is. 18%-30%, the amount of sugar water can reach 45%-75%, if the sugar water is not recycled, this part of the syrup will be lost with the discharge of the sugar soaking water, which will cause great harm to the environment and cause a waste of resources , at present, domestic existing some recovery technology of syrup, but the recovery of sugar-soaked vegetable syrup is still very little, therefore, the present invention is aimed at the vacancy on the market at present, provides a kind of recycling process specially used in the recovery of sweet kimchi syrup , the process is simple, the recovery rate is high, and it plays the role...

AI Technical Summary

Problems solved by technology

[0002] Sweet kimchi is a refreshing side dish in many families and restaurants. It is widely loved by people no matter what season it is. 18%-30%, the amount of sugar water can reach 45%-75%, if the sugar water is not recycled, this part of the syrup will be lost with the discharge of the sugar soaking water, which will cause great harm to the environment and cause a waste of resources , at present, domestic existing some recovery technology of syrup, but the recovery of sugar-soaked vegetable syrup is still very little, therefore, the present invention is aimed at the vacancy on the market at present, provides a kind of recycling process specially used in the recovery of sweet kimchi syrup , the process is simple, the recovery rate is high, and it plays a role in saving resources