Sachima syrup purification method based on polysaccharide fiber carbon degumming technology

Abstract

The invention discloses a Sachima syrup purification method based on a polysaccharide fiber carbon degumming technology, and relates to the technical field of syrup purification. The method comprisesthe following steps: 1, primarily filtering: adding a filter aid into syrup to carry out primary filtration; 2, secondarily filtering: continuously adding activated carbon into the filtered syrup to carry out secondary filtration; 3, carrying out ion exchange: introducing the filtered syrup into a plurality of groups of ion exchange devices to remove impurity ions in the syrup; and 4, adding the syrup subjected to ion exchange into a security filter for primary filtration, adding the collected filtrate into a membrane stack device for filtration, adding the obtained filtrate into an evaporator, and evaporating the filtrate to finally obtain the syrup. The problems of bag sticking, hardening and sand returning of Sachima are solved, and the effect of prolonging the shelf life of the Sachimaby reducing the protein content in the Sachima syrup is achieved.

Description

technical field [0001] The invention relates to the technical field of syrup purification, more specifically, it relates to a Sachima syrup purification process based on polysaccharide fiber carbon degumming technology. Background technique [0002] Sachima made by traditional crafts is boiled with sucrose and then sticks to the surface of the product for bonding. After the sucrose is boiled at high temperature, the color will turn yellow and black, which will affect the color of the Sachima product itself; at the same time, with the With the prolongation of the period, Sachima will harden, return sand, stick to the bag, and turn yellow, which will affect the appearance and taste of Sachima. [0003] For the prior art, please refer to the Chinese invention patent with the authorized announcement number CN201410606161.5, which discloses a process for removing impurities and decolorizing refined sugar clarified syrup based on membrane technology. Microfiltration, remove the m...

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Problems solved by technology

[0004] However, because the protein and impurities in the syrup are the main reasons for the hardening, sand return, bag sticking, and yellowing of Sachima, the above-mentioned membrane filtration technology cannot effectively remove the protein in the syrup, and it is still impossible to avoid Sachima. When the shelf life is extended, there will be sticky bags, hardening, sand return, etc.

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