DD294731A5 - METHOD FOR PRODUCING THINNESS KANDIS - Google Patents

Abstract

The invention relates to a method for the production of stringent candy. According to the invention, seed crystals in continuous or countercurrent circulation are added to a hot sucrose solution continuously circulated outside the crystallizing vessel and continuously over-saturated, while the crystallization process is at constant temperature. The sucrose crystals growing in the circulated sucrose solution are separated off after reaching the desired crystal size. {Kandis; Sucrose crystals; Kristallisiergefaesz; Seed crystals, continuous, regenerated; constantly over-saturated sucrose solution}

Description

continuously regenerated, constantly supersaturated hot sucrose solution during the crystallization process more constant

Temperature seed crystals are added in cocurrent or countercurrent. The growing sucrose crystals are kept in motion, optionally with the sucrose solution in the circulation

driven and continuously separated after reaching the desired crystal size.

The constantly supersaturated sucrose solution can be prepared by dissolving as fine-pitched sucrose as possible in water, preferably Drinking water, at temperatures above 70 ° C, preferably between 70 ... 90 ⁰ C _{1 and} subsequent slight cooling of the Solution to be prepared. The solution is inventively cooled so far that it has a supersaturation of 1.05 ... 1.20

having.

This supersaturated sucrose solution becomes seed crystals in a crystallizer vessel, preferably of a crystal size

from 1 to 2 mm, added in cocurrent or countercurrent. A sufficient movement of the forming and uniformly growing sucrose crystals comes about by their increasing weight, so that the crystals in the

Decrease the crystallizer vessel downwards through the sucrose solution. This effect largely prevents the formation of crystal conglomerates and promotes the growth of relatively

uniform single crystals. By movement of the crystallizer vessel or by use of a stirrer, this effect can be increased.

Once the sucrose crystals have reached the desired size, they are taken from the partially desugared sucrose solution

separated. The smaller sucrose crystals remain in the sucrose solution, which is regenerated outside the crystallizer, by reheating, optionally with fresh sucrose solution and until reaching the

desired supersaturation is cooled.

If the seed crystals are added in countercurrent to the supersaturated sucrose solution, the pressure can be used to

The sucrose crystals forming in the crystallizer are suspended in the crystallizer vessel and are kept floating in the sucrose solution in the crystallizer vessel until the crystals have reached the desired size and sink downwards due to their own weight.

The inventive method avoids an increase in the viscosity of the sucrose solution and the associated Reducing the rate of crystallization and allowing the continuous production of stringent candy in the

desired crystal size.

Exercise booklet 1 The in a dissolving vessel made of fine crystalline sucrose and drinking water at a temperature of 85 ⁰ C prepared saturated Sucrose solution is pumped to a condenser where it is cooled to the point where the solution is supersaturated

of 1.10 owns. The supersaturated sucrose solution is placed in a vertically disposed cylindrical crystallizer which is opposed to

Heat Abbsahlung isolated and optionally provided with a tempering, introduced from below. After stuffing

In the system, sucrose crystals having a crystal size of 1.25 mm are fed to the crystallizer from above by a doser.

The mass of the sucrose crystals is chosen so that their surface for taking the crystallizing sucrose of the Mass of crystallization-ready sucrose taking into account supersaturation of the sucrose solution and mass of Sucrose solution in the crystallizer corresponds. The seed crystals slowly sink under the influence of gravity according to the viscosity of the solution and its size

through the crystallizer. In this way, they are washed around on all sides by the supersaturated sucrose solution and grow by crystallizing sucrose, while the supersaturation of the sucrose solution decreases.

The mixture of sucrose crystals and sucrose solution becomes at the top of the conical bottom of the Krislallisators

withdrawn by a positive displacement pump and conveyed to a screening device. There, the separation of the

Saccharose crystals of the partially delighted sucrose solution by sieves such that the Kandiskriatalle with the

desired size discharged and the sucrose crystals of small size are recycled to the crystallizer.

The partially desugared sucrose solution enters the dissolving vessel, where it is heated to the selected temperature, with the

added to achieve the desired supersaturation required sucrose, after dissolution of the same supersaturated by cooling and recycled in this state from above into the crystallizer.

Claims (1)

Process for the preparation of stringent candy from a hot saturated sucrose solution at temperatures between 70 and 110 ^° C., characterized in that a continuously supersaturated sucrose solution which has been recirculated outside the crystallization vessel is treated with seed crystals of uniform temperature during the crystallization process. or countercurrently added, the growing crystals kept in motion, optionally circulated with the Sacchgroselösung and continuously separated after reaching the desired crystal size. Field of application of the invention The method is applicable to the preparation of stringent white or colored candy from hot supersaturated sucrose solutions. Characteristic of the known state of the art For the production of candy, sugar beet or cane sugar is dissolved in hot water, freed from impurities and, if brown candy is to be produced, Coleur is added. The saturated sucrose solution filled in crystallizing vessels slowly cools down over a longer period of time. During the cooling process, crystal conglomerates form predominantly at the interface of the sucrose solution to the bottom of the vessel or to the vessel wall, which can be broken after the mother liquor has been drained only with considerable manual effort and with partial destruction of the crystals formed. By in a crystallizing vessel stretched textile thread, which attaches to a part of the candy crystals formed, this disadvantage is to be reduced. However, the threads trapped in the Kandis thus produced are often perceived as disturbing, so that instead of the threads metal rods, electrically conductive wires or mesh are hung at different height intervals in the crystallization vessel. The disadvantage is that the crystals adhering to the rods after completion of the crystallization process have to be cut off manually. The crystallized by heating the wires candy crystals have an undesirable change in taste. However, the manual breaking out of the crusts applied to the bottom and to the wall of the crystallizing vessel can not be avoided even with this method. Particularly economical the process described in DE-PS 1172 200 is known, which keeps constantly saturated in a thermally insulated container at temperatures between 70 ... 110 ⁰ C, the sucrose solution. Here, a heat exchanger is used as a subsequently removable support, the temperature of which is 20 ... 4O ⁰ C below the temperature of the sucrose solution. The size and growth rate of the growing on the cooler surface of the carrier crystal crust is dependent on the temperature difference to the sucrose solution, so that with increasing layer thickness, the crystallization rate, the further crystal growth and the crystal size decreases. For this reason, the temperature of the carrier must be lowered until the completion of the crystallizing process to the extent that the layer thickness of the crystallized candy grows. The crystal conglomerates formed after the completion of the crystallization / easily ν τη the surface of the support after lifting out of the crystallizer by raising the temperature by 20 ... 3O ⁰ C remove. With a mobile crystallizer, consisting of a provided by holes with intermediate shelves in chambers drum, which is moved in a surrounding, filled with sucrose solution, indirectly heated cylindrical container, this crusting is to be countered. By the up and down movement of the drum, the seed crystals are suspended in the sucrose solution and lapped by it. The programmed drop in temperature to about 4O ⁰ C within 6 days allows the growth of single crystals, but at the same time limits the rate of crystallization, further crystal growth and crystal size. Also, a process developed by Wulff and Bock in a crystallization cradle, in which the sucrose solution is circulated through the shallow well charged with seed crystals and rocked until the crystals have grown to the desired size, does not eliminate these disadvantages , In addition, the relatively long crystal growth - the Impfkristallmenge doubles in about 1 week - 6ine requires considerable equipment. All known processes have in common that the production of candy can only be batchwise, ie discontinuous. Object of the invention The object of the invention is the development of a continuous process for the production of stringent candy from hot saturated sucrose solutions which can be implemented with relatively little technical effort and can be carried out with high efficiency. Explanation of the essence of the invention The Erfinu ng is the object of a method for producing threadless Kandis with relatively uniform, influenceable crystal size from hot supersaturated sucrose solutions to develop at a nearly constant temperature, which avoids an increase in viscosity and an associated reduction in the rate of crystallization. According to the invention, this object is achieved in that one of the circulated, outside the crystallization vessel