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Technology for enhancing stevia rebaudiana soaking capability by virtue of vibrating screen

A technology of stevia and vibrating sieve, which is applied in the direction of leaching sugar from sugar beets and purifying by physical methods, can solve the problems of insufficient stevia soaking, low sugar extraction efficiency, and affecting production benefits, etc., and achieve good social promotion and application, Improved immersion capacity and low equipment requirements

Inactive Publication Date: 2018-05-04
GANSU WESTSUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional stevia treatment process cannot meet the requirements of making full use of stevia, and has the disadvantage of insufficient stevia soaking, which leads to long time consumption and low sugar extraction efficiency, which affects production efficiency

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of technology that strengthens Stevia rebaudiana soaking ability by vibrating sieve, comprises the following steps:

[0022] Step 1: Harvesting: pick the young stevia leaves 10cm above the ground, remove the stems after drying, pack the remaining leaves into 50kg bags, and transport the leaf bags to the processing factory;

[0023] Step 2: Soaking: add about 500kg of leaves to each tank, soak in water for 6 times or more until there is no sweetness, the first three times go to the sugar solution tank for double salt precipitation, and the last three times return the water to be used as the first three times. The soaked sugar solution is subjected to coarse filtration through the outlet filter to remove leaf residue and larger particles of impurities, and the screen of the filter is 30-50 mesh;

[0024] Step 3: Separation and vibration: Load the extract to the separation column filled with Generik packing, the mass ratio of the solute in the extract to the Generik...

Embodiment 2

[0032] A kind of technology that strengthens Stevia rebaudiana soaking ability by vibrating sieve, comprises the following steps:

[0033] Step 1: Harvesting: pick the young stevia leaves 15cm above the ground, remove the stems after drying, pack the remaining leaves into 60kg bags, and transport the leaf bags to the processing factory;

[0034] Step 2: Soaking: add about 550kg of leaves to each tank, soak in water for 6 times or more until there is no sweetness, take the sugar to the double salt precipitation raw sugar solution tank for the first three times, and return the water for the first three times to use as the application solution for the first three times. The soaked sugar solution is subjected to coarse filtration through the outlet filter to remove leaf residue and larger particles of impurities, and the screen of the filter is 40 mesh;

[0035] Step 3: Separation and vibration: Load the extract to the separation column filled with Generik packing, the mass ratio ...

Embodiment 3

[0043] A kind of technology that strengthens Stevia rebaudiana soaking ability by vibrating sieve, comprises the following steps:

[0044] Step 1: Pick the young stevia leaves 20cm above the ground, remove the stems after drying, pack the remaining leaves into 70kg bags, and transport the leaf bags to the processing factory;

[0045] Step 2: Soaking: add about 600kg of leaves to each tank, soak in water for 6 times or more until there is no sweetness, the first three times go to the sugar solution tank for double salt precipitation, and the last three times return the water to use as the first three times of application solution. The soaked sugar liquid is subjected to coarse filtration through the outlet filter to remove the leaf residue and larger particles of impurities, and the screen of the filter is 50 mesh;

[0046] Step 3: Separation and vibration: Load the extract to the separation column filled with Generik packing, the mass ratio of the solute in the extract to the ...

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PUM

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Abstract

The invention discloses a technology for enhancing stevia rebaudiana soaking capability by virtue of a vibrating screen. The technology comprises the following steps: harvesting, soaking, separating and vibrating, flocculating, filtering and adsorbing, separating, concentrating, carrying out refined filtration, drying and sieving. The technology disclosed by the invention has the advantages that one vibrating screen is added after separation, liquid glucose and granule stevia rebaudiana leaves are further separated, the liquid glucose obtained through separation enters a flocculation working procedure, and the obtained granule stevia rebaudiana leaves are fed into a soaking pool to be soaked again, so that the soaking capability of stevia rebaudiana is improved, and resource waste is avoided; and the technology disclosed by the invention is simple, low in equipment requirement and strong in operability and has a good social popularization and application value.

Description

technical field [0001] The invention relates to the related technical field of stevia processing, in particular to a process for enhancing the soaking ability of stevia through a vibrating sieve. Background technique [0002] Stevia is a perennial herb of Compositae, which contains extremely high sweetness. The sweetness of its sugar is 300 times that of sucrose. It has been recognized as a plant sweetener in the world. It has been proved by modern science that stevia has a good preventive effect on patients with high blood pressure, diabetes, arteriosclerosis and coronary heart disease. Drinking stevia tea can help relieve mental fatigue, promote metabolism, and benefit human health. It is a modern safe and healthy sugar . Not only has it won the "Dessert World" championship, but it has also been called "the trendy dessert". [0003] During the stevia processing process, the soaking stage plays an important role in extracting sugar. The traditional stevia treatment proce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C13B20/16C13B10/08
CPCC13B10/08C13B20/16
Inventor 彭英勇魏勇权刘明福李世军关兴华陈万钧张占兵
Owner GANSU WESTSUN FOOD
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