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Method for sulfur-free clarification of clear juice

A clear juice and clear liquid technology, which is applied in the field of refined sugar, can solve the problems of low removal rate of non-sugar components, large consumption of clarifiers, and impact on sugar safety, so as to facilitate hydrolysis reaction, shorten the duration of enzymatic hydrolysis process, and achieve good decolorization effect Effect

Inactive Publication Date: 2017-10-20
陆丽英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The simple and practical clarifying agent removes impurities such as non-sugar components in the initial sugar juice, and at the same time reduces the color and turbidity of the sugar juice, but still has low decolorization rate, low removal rate of non-sugar components, large consumption of clarifiers, and affects the taste. and other issues, especially when using the sulfurous acid method, SO 2 Residues in clear juice, in the subsequent cooking process, will be absorbed by sucrose crystals, wrapped into the inside of sugar crystals, resulting in sugar containing SO 2 , affecting sugar safety

Method used

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  • Method for sulfur-free clarification of clear juice

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Effect test

Embodiment 1

[0024] A method for clarifying juice without sulfur, comprising the following steps:

[0025] Step 1. Squeeze and filter sugarcane to obtain bagasse and sugarcane juice. Add phosphoric acid to the sugarcane juice under stirring to make the concentration of phosphoric acid reach 200 mg of phosphoric acid per L of sugarcane juice. At the same time, add milk of lime until the pH is 7-8, and heat to boiling, sedimentation and separation to obtain clarified juice;

[0026] Step 2. Transfer the bagasse to a temperature of 100°C and a steam pressure of 1-2 MPa for steam explosion. The steam explosion time is less than 0.01s, and the pressure holding time is 1min. After that, the pressure is released to normal pressure every 15s. The total weight of the bagasse released to normal pressure for the first time is 25%, and the bagasse after steam explosion is collected;

[0027] Step 3: Spray the compound enzyme solution on the surface of the bagasse after steam explosion, soak the surfa...

Embodiment 2

[0032] A method for clarifying juice without sulfur, comprising the following steps:

[0033] Step 1. Squeeze and filter sugarcane to obtain bagasse and sugarcane juice. Add phosphoric acid to the sugarcane juice under stirring to make the concentration of phosphoric acid reach 200 mg of phosphoric acid per L of sugarcane juice. At the same time, add milk of lime until the pH is 7-8, and heat to boiling, sedimentation and separation to obtain clarified juice;

[0034] Step 2. Transfer the bagasse to a temperature of 100°C and a steam pressure of 1-2 MPa for steam explosion. The steam explosion time is less than 0.01s, and the pressure holding time is 1min. After that, the pressure is released to normal pressure every 15s. The total weight of the bagasse released to normal pressure for the first time is 25%, and the bagasse after steam explosion is collected;

[0035] Step 3, soak the bagasse after steam explosion in ethanol solution for 6 hours, the concentration of ethanol s...

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Abstract

The invention discloses a method for sulfur-free clarification of clear juice. The method comprises the following steps: step 1, subjecting sugarcane to squeezing and filtering so as to obtain bagasse and sugarcane juice, continuously adding phosphoric acid into the sugarcane juice under stirring, adding lime milk at the same time, carrying out heating to a boiling state and then carrying out settlement and separation so as to obtain clarified juice; step 2, carrying out steam explosion on the bagasse and collecting bagasse having undergone steam explosion; step 3, sprinkling a compound enzyme solution onto the surface of the bagasse having undergone steam explosion so as to obtain enzymatic hydrolysate; step 4, heating the enzymatic hydrolysate to 65 DEG D, providing a first clear juice container and carrying out settlement and separation so as to obtain first clear liquid; step 5, heating the first clear liquid to 95 DEG C, providing a second clear juice container and carrying out settlement and separation so as to obtain second clear liquid; and step 6, heating the second clear liquid to a boiling state, removing impurities through filtering, carrying out cooling to room temperature and then successively carrying out ultrafiltration, evaporative concentration, crystallization and purging. Sugar prepared in the invention does not contain SO2, so the chromatic value and turbidity value of the prepared sugar are effectively reduced, and the purity and concentration of the prepared sugar are improved.

Description

technical field [0001] The invention relates to the technical field of refined sugar. More specifically, the present invention relates to a method for clarifying clear juice without sulfur. Background technique [0002] At present, domestic sugar cane sugar production processes mainly include lime method, sulfurous acid method and carbonic acid method according to different clarification processes. The clarification treatment steps in the above precautions mainly include three processes: heating cane juice, adding clarifier, and separation and precipitation. The simple and practical clarifying agent removes impurities such as non-sugar components in the initial sugar juice, and at the same time reduces the color and turbidity of the sugar juice, but still has low decolorization rate, low removal rate of non-sugar components, high clarifier consumption, and affects the taste. and other issues, especially when using the sulfurous acid method, SO 2 Residues in clear juice, in...

Claims

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Application Information

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IPC IPC(8): C13B10/02C13B20/00C13B20/16
CPCC13B10/02C13B20/00C13B20/002C13B20/005C13B20/16C13B20/165
Inventor 陆丽英
Owner 陆丽英
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