Production technique and device of directly edible edible syrup

Abstract

The invention relates to a production technique and device of directly edible syrup. The method comprises the following steps: pressing sugar cane with a juice press to obtain a sugar cane juice; prefiltering the sugar cane juice through a coarse filter, and filtering with a microfiltration membrane to obtain a sucrose juice clear solution; concentrating the sucrose juice clear solution through a nanofiltration membrane to obtain a concentrated solution; sending the concentrated solution into a first ion exchange resin tower to obtain a first permeation solution; sending the first permeation solution into a second ion exchange resin tower to obtain a second permeation solution; and concentrating the second permeation solution in an evaporator to obtain a refined concentrated solution, adding additives and uniformly mixing to obtain the syrup. The product produced by the production technique provided by the invention has the advantages of low chromatic value, high desalting rate and high yield.

Description

[0001] technical field [0002] The invention relates to a production process and device for directly edible syrup, belonging to the technical field of sugar production. [0003] Background technique [0004] my country is one of the major sugar production and consumption countries in the world. There are nearly 300 domestic enterprises engaged in sugar production and processing, with an annual output of nearly 14 million tons of sugar. At present, the commonly used sucrose production processes in my country include "one-step method" and "two-step method". The "one-step method" is to press the sugarcane, firstly precipitate through lime method to remove larger impurities and part of the pigment, then bleach with sulfur dioxide, and finally evaporate and crystallize, so that the product can meet the standard in terms of color and ash content detection indicators. The "two-step method" is to melt the sucrose produced in the "one-step method" and then further remove the impu...

AI Technical Summary

Problems solved by technology

[0005] But whether it is "one-step method" or "two-step method", there are many shortcomings in the process: first, the quality of sucrose produced by this process is not high, It is difficult to meet the standard of refined sugar, especially when entering the beverage industry; secondly, the process requires lime precipitation to remove impurities. After plate and frame filter press, a large amount of residue will be produced, which will seriously pollute the environment; Third, traditional machinery such as plates and frames are used in this process, which has low filtration accuracy, low production efficiency, and harsh working environment; fourth, in this process, the pre-concentration part is concentrated by evaporation. Compared with membrane technology, The energy consumption is very high, which increases the production cost; fifthly, the decolorization of this process uses the sulfur fumigation method, and there will be sulfur residue in the product, which is harmful to human health. With the further improvement of the country's food safety requirements, this method will be adopted Restricted use; the 6th, used in this method is that lime needs to be calcined, on the one hand consumes larger energy and is accompanied by waste discharge, also increased a process section simultaneously, increased production cost; 7th, this method needs to The sucrose is heated and concentrated, and finally crystallized and dried to further remove part of the pigment and salt. It is barely strong enough to meet the national standard, but it consumes a lot of water resources and heat energy, which does not meet the national "Twelfth Five-Year" Development Plan. The requirements of energy saving and emission reduction of enterprises have caused the production cost of enterprises to remain high, and the products lack competitiveness.

However, in the actual production of the food and beverage industry, when adding sucrose and other flavoring agents, it is necessary to dissolve the sucrose again. In this way, on the one hand, the heat energy of evaporation is wasted, and on the other hand, water resources are wasted.

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