Sugar dissolving process in raw sugar machining by using double-carbonic acid method

Abstract

The invention discloses a sugar dissolving process in raw sugar machining by using a double-carbonic acid method. In the sugar dissolving process, raw sugar granules, water and lime milk or whitewash are synchronously mixed in a fair current mode so as to prepare raw syrup of which the pH value is 8.0 to 9.0. By utilizing the sugar dissolving process, the decomposition of cane sugar in the sugar dissolving process is reduced, the sugar loss is lowered, the inversion quantity of reducing sugar is reduced by more than 50%; the color value increase is reduced, that is, only 10%, so that the product quality is stably improved. According to the sugar dissolving process, the pH value of the raw syrup is adjusted by using the lime milk or whitewash; as the clearing agent used in the carbonic acid method raw sugar machining is just the lime milk which is added in advance in the sugar dissolving process, the amount of the lime milk can be reduced in a later lime milk adding procedure; and moreover as the lime added in the sugar dissolving process is changed into calcium carbonate in a later full filling procedure, the lime milk can be eliminated in a filtering procedure; and meanwhile by adopting the lime milk or the whitewash, the content of dissoluble salt in the syrup is not increased when the pH value is adjusted.

Description

Technical field: [0001] The invention relates to a sugar dissolving process carried out first in the process of processing raw sugar by double carbonation method. Background technique: [0002] The traditional sugar-dissolving process of carbonic acid raw sugar processing is to add water and heat to dissolve the raw sugar to a specified concentration, and then directly enter the next process. The raw syrup obtained through the traditional sugar dissolving process has a low pH value, generally not exceeding pH 6.9. Under this acidic condition, coupled with the high temperature of sugar melting (generally not lower than 80°C), the conversion and decomposition of sucrose is faster, and the color value increases intensified. According to statistics: the color value of the syrup dissolved by the traditional process increases by more than 20%, and the reducing sugar content doubles after the sugar is dissolved. [0003] In the past, in order to maintain the pH of the sugar disso...

AI Technical Summary

Problems solved by technology

[0003] In the past, in order to maintain the pH of the sugar dissolving process, sodium hydroxide solution was often added during the sugar dissolving process, which would increase the sodium salt content in the syrup, affect the crystallization of sugar, and increase the loss of sugar