EP0413796A1 - Mulitistage process for extracting sugar from sugar beet and special raw sugar obtained. - Google Patents

Mulitistage process for extracting sugar from sugar beet and special raw sugar obtained.

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Publication number
EP0413796A1
EP0413796A1 EP90904176A EP90904176A EP0413796A1 EP 0413796 A1 EP0413796 A1 EP 0413796A1 EP 90904176 A EP90904176 A EP 90904176A EP 90904176 A EP90904176 A EP 90904176A EP 0413796 A1 EP0413796 A1 EP 0413796A1
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EP
European Patent Office
Prior art keywords
sugar
juice
production
special raw
beet
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP90904176A
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German (de)
French (fr)
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EP0413796B1 (en
Inventor
Guenter Pollach
Walter Hein
Gerhard Roesner
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Agrana Zucker GmbH
Original Assignee
Sugana Zucker-Gesellschaft Mbh
SUGANA ZUCKER GmbH
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Publication of EP0413796A1 publication Critical patent/EP0413796A1/en
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Publication of EP0413796B1 publication Critical patent/EP0413796B1/en
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Classifications

    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
    • C13B50/002—Addition of chemicals or other foodstuffs
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B10/00—Production of sugar juices

Definitions

  • the present invention relates to a multi-stage process for the extraction of sugar from sugar beets.
  • White sugar is freed of non-sugar substances by juice cleaning using a lime-carbonic acid process and subsequent crystallization and has a good shelf life with a wide range of uses; it is precisely this purity that nutritional physiologists accuse the product of.
  • Hibe syrup which is made by heating sugar beet and thickening juice, is valued by some consumers for its non-sugar content.
  • maintaining high temperatures over a long period of time causes a targeted splitting of sucrose into glucose and fructose.
  • the syrup does not tend to crystallize, but it also cannot be converted into a more manageable dryer product.
  • German patent 806825 describes a process for producing beet herb (beet syrup) with a high pectin content and high juice yield.
  • Beet herb should be crystal-free, as it is known to be used as a spread.
  • acid is formed by thermal cleavage of pectin and half of this sucrose is broken down into glucose and fructose.
  • This goal can be achieved in various ways by varying process parameters such as steaming times, steam temperatures and number of process stages.
  • a two-stage process is carried out in which the necessary pectin digestion is switched on before the second pressing stage, i.e. is brought about in a targeted manner.
  • the new special raw sugar should be powdery and easy to handle and contain the essential beet ingredients.
  • This aim is achieved by the process according to the invention in that a first juice is obtained from the sugar beets for the production of white sugar, then a second juice for the production of the new special raw sugar and finally a third juice for the production of white sugar.
  • the first process step is necessary because sugar beets contain undesirable bitter substances, odorous substances and enzymes that would impair the taste of special raw sugar. These substances are not disruptive in the production of white sugar, as they are eliminated with lime and carbon dioxide as part of juice cleaning.
  • FIG.1 Sugar beets or parts thereof, hereinafter referred to as beets for short, obtained by peeling, peeling or deliberate cutting are washed and then preferably shredded.
  • the chips are then introduced into a preferably continuously operating blanching device and quickly heated to temperatures of about 70-90 ° C. by direct heating with steam. This creates a condensate in which beet ingredients dissolve into a first juice (juice 1 or brewed juice).
  • the substances contained in this portion which are undesirable in the special raw sugar, such as saponins, phenol oxidases and odorous substances, are added to the classic white sugar production and destroyed or excreted in the course of juice cleaning with lime and carbonic acid.
  • the blanching time is calculated in such a way that the schnitzel material emerging from the BlancMei ⁇ no longer turns dark. From a blanching time of around 40 seconds, discoloration after heating is prevented. With such short heating times it is also achieved that sucrose and other valuable ingredients (e.g. vitamins) are achieved to a high degree and an inversion is held up, which means that the prerequisites for the production of a high-quality dry product are met.
  • sucrose and other valuable ingredients e.g. vitamins
  • a third juice (juice 3) is finally obtained from the residue from the second juice extraction.
  • a pressing process after adding water or a conventional extraction process can be used.
  • the residual sugar content should be reduced to almost zero.
  • Juices 1 and 3 are combined and subjected to classic juice cleaning with lime and carbonic acid. Then the mixed juice of juice 1 + juice 3 is thickened and white sugar is obtained by crystallization.
  • the juice 2 obtained for the production of special raw sugar can be thickened without additives, since the foam-forming saponins contained in the beet are essentially contained in the juice 1.
  • the tendency to form deposits on the juice 2 is also very reduced.
  • This juice is thickened, preferably using a multi-stage process, to a concentrate of 67-70% dry matter.
  • the separated ingredients are separated off. This is preferably done by separation at 35-45% dry matter.
  • the syrup obtained can be temporarily stored in tanks in compliance with the relevant thick juice storage regulations.
  • the syrup drawn off for the production of special raw sugar is processed into a dryer product with the aid of a suitable drying process, such as vacuum drying, sprürite drying or freeze drying.
  • a suitable drying process such as vacuum drying, sprürite drying or freeze drying.
  • the product obtained by drying has, for example, the following typical analysis result (data per 100 g of product):
  • Non-sugar 8.9 g Inverted sugar 1.4 g
  • the new special raw sugar according to the invention is as natural as possible, the varying raw material composition is included in the composition of the ingredients of the product. Areas of characteristic ingredients typical for the new special raw sugar can therefore be specified as follows (data per 100 g product):
  • the pressed material obtained in this example in the production of special raw sugar is extracted with the aid of the extraction methods belonging to the state of the art, while maintaining an extraction loss of 0.25 t of sugar.
  • the mixed juice obtained for the white sugar production (juice 1 + 3) contains 10.25 t dry substance and 9.35 t sugar.
  • a quantity of 8.3 t of white sugar and 2.1 t is made from it in the presence of a molasses unit of 62.5% and a molasses dry substance of 80% Molasses with 50% sugar content.
  • the extracted, pressed chips are dried in the usual way either as such or together with a molasses portion.
  • the juice for the production of special raw sugar is obtained by pressing, but a larger amount of white sugar and a smaller amount of special raw sugar are produced.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Seasonings (AREA)
  • Saccharide Compounds (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

Selon un procédé à plusieurs étapes qui assure une utilisation optimale des substances contenues dans la betterave sucrière, on produit un nouveau sucre brut spécial, du sucre raffiné et les produits secondaires longue conservation, mélasse et pulpes sèches. A cet effet, on extrait premièrement des betteraves sucrières un premier jus pour la production de sucre raffiné, puis un deuxième jus pour la production du nouveau sucre brut spécial et finalement un troisième jus, également pour la production de sucre raffiné.In a multi-stage process that ensures optimum use of the substances contained in the sugar beet, new special raw sugar, refined sugar and the long-lasting secondary products, molasses and dry pulp, are produced. For this purpose, a first juice is extracted from the sugar beets for the production of refined sugar, then a second juice for the production of the new special raw sugar and finally a third juice, also for the production of refined sugar.

Description

Mehrstufiges Verfahren zur Zuckergewinnung aus  Multi-stage process for extracting sugar from
Zuckerrübe und Spezial-Rohzucker  Sugar beet and special raw sugar
Die vorliegende Erfindung bezieht sich auf ein mehrstufiges Verfahren zur Zuckergewinπung aus Zuckerrüben. The present invention relates to a multi-stage process for the extraction of sugar from sugar beets.
Aus Zuckerrüben werden einerseits hochreine, raffinierte Produkte, wie Weißzucker, und anderseits völlig ungereinigte Rübensirupe produziert. On the one hand, high-purity, refined products, such as white sugar, and on the other hand completely unrefined beet syrups are produced from sugar beets.
Weißzucker wird durch Saftreinigung mittels Kalk-Kohlensäure-Verfahren und anschließende Kristallisation von Nichtzuckerstoffen befreit und weist eine gute Lagerfähigkeit mit breitgefächertem Einsatzgebiet auf; gerade diese Reinheit werfen Ernährungsphysiologen dem Produkt aber vor. White sugar is freed of non-sugar substances by juice cleaning using a lime-carbonic acid process and subsequent crystallization and has a good shelf life with a wide range of uses; it is precisely this purity that nutritional physiologists accuse the product of.
Hibensirup, den man durch Erhitzen von Zuckerrüben und Eindicken von Saft herstellt, wird wegen seines Gehalts an Nichtzuckerstoffen von manchen Konsumenten geschätzt. Bei der Herstellung dieses tiefbraunen Sirups wird durch Einhalten hoher Temperaturen über längere Zeit eine gezielte Spaltung von Saccharose in Glucose und Fructose herbeigeführt. Dadurch neigt der Sirup nicht zur Kristallisation, kann aber auch nicht in ein besser handhabbares Trockerprodukt übergeführt werden. Hibe syrup, which is made by heating sugar beet and thickening juice, is valued by some consumers for its non-sugar content. In the production of this deep brown syrup, maintaining high temperatures over a long period of time causes a targeted splitting of sucrose into glucose and fructose. As a result, the syrup does not tend to crystallize, but it also cannot be converted into a more manageable dryer product.
In der deutschen Patentschrift 806825 wird ein Verfahren zur Gewinnung von Rübenkraut (Rübensirup) mit hohem Pektingehalt und hoher Saftausbeute beschrieben. Rübenkraut soll kristallfrei sein, da es bekanntlich als Brotaufstrich verwendet wird. Dazu wird durch thermische Spaltung von Pektin Säure gebildet und mittels dieser Säure Saccharose zur Hälfte in Glucose und Fructose gespalten. Dieses Ziel kann durch Variation von Prozeßparametem, wie Dämpfzeiten, Däπpftemperaturen und Prozeßstufenzahl, auf verschiedene Weise erreicht werden. In der genannten Patentschrift wird ein zweistufiger Prozeß ausgeführt, in welchem der notwendige Pektinaufschluß vor der zweiten Preßstufe eingeschaltet, d.h. gezielt herbeigeführt wird. German patent 806825 describes a process for producing beet herb (beet syrup) with a high pectin content and high juice yield. Beet herb should be crystal-free, as it is known to be used as a spread. For this purpose, acid is formed by thermal cleavage of pectin and half of this sucrose is broken down into glucose and fructose. This goal can be achieved in various ways by varying process parameters such as steaming times, steam temperatures and number of process stages. In the cited patent, a two-stage process is carried out in which the necessary pectin digestion is switched on before the second pressing stage, i.e. is brought about in a targeted manner.
Es ist das Ziel der vorliegenden Erfindung, durch Anwendung eines mehrstufigen Verfahrens aus Zuckerrüben einen neuen Spezial-Rohzucker und Weißzucker herzustellen.Der neue Spezial-Rohzucker soll pulverförmig und gut handhabbar sein und die wesentlichen Rübeninhaltsstoffe enthalten. Dieses Ziel wird nach dem erfindungsgemäßen Verfahren dadurch verwirklicht, daß aus den Zuckerrüben zunächst ein erster Saft für die Weißzuckerproduktion gewonnen wird, anschließend ein zweiter Saft für die Produktion des neuen Spezial-Rohzuckers und abschließend ein dritter Saft für die Weißzuckerproduktion. Der erste Verfahrensschritt ist notwendig, da Zuckerrüben unerwünschte Bitterstoffe, Geruchsstoffe und Enzyme enthalten, die den Geschmack von Spezial-Rohzucker beeinträchtigen würden. Bei der Produktion von Weißzucker sind diese Stoffe nicht störend, da sie im Rahmen der Saftreinigung mit Kalk und Kohlensäure ausgeschieden werden. Ein wesentlicher Teil dieser Stoffe liegt im ersten gewinribaren Saft in erhöhter Konzentration vor. Nur der anschließend gewinnbare zweite Saft ist für die Produktion von Spezial-Rohzucker geeignet.Der nachfolgende dritte Schritt, die Gewinnung eines dritten Saftes, dient der erschöpfenden Zuckergewinπung aus ökonomischen Gründen (optimale Rohstoffnutzung). It is the aim of the present invention to use a multi-stage process to produce a new special raw sugar and white sugar from sugar beet. The new special raw sugar should be powdery and easy to handle and contain the essential beet ingredients. This aim is achieved by the process according to the invention in that a first juice is obtained from the sugar beets for the production of white sugar, then a second juice for the production of the new special raw sugar and finally a third juice for the production of white sugar. The first process step is necessary because sugar beets contain undesirable bitter substances, odorous substances and enzymes that would impair the taste of special raw sugar. These substances are not disruptive in the production of white sugar, as they are eliminated with lime and carbon dioxide as part of juice cleaning. A substantial part of these substances is present in the first extractable juice in an increased concentration. Only the second juice that can then be extracted is suitable for the production of special raw sugar. The subsequent third step, the extraction of a third juice, is used for exhaustive sugar extraction for economic reasons (optimal use of raw materials).
Ein vollständiges Verfahrensschema ist in Fig.1 dargestellt. Zuckerrüben oder durch Schälen, Nachköpfen oder gezieltes Zerschneiden gewonnene Teile davon, im folgenden kurz Rüben genannt, werden gewaschen und anschließend vorzugsweise durch Schnitzeln zerkleinert. Die Schnitzel werden sodann in eine vorzugsweise kontinuierlich arbeitende Blanchiervorrichtung eingebracht und durch direkte Beheizung mit Dampf rasch auf Teπperaturen von zirka 70 - 90°C erhitzt. Dabei fällt ein Kondensat an, in welchem sich Rübeninhaltsstoffe zu einem ersten Saft (Saft 1 oder Brühsaft) lösen. Die in diesem Anteil enthaltenen, im Spezial-Rohzucker unerwünschten Stoffe, wie Saponine, Phenoloxidasen und Geruchsstoffe, werden der klassischen Weißzuckeipr-oduktion zugeführt und im Rahmen der Saftreinigung mit Kalk und Kohlensäure zerstört bzw. ausgeschieden. A complete process scheme is shown in Fig.1. Sugar beets or parts thereof, hereinafter referred to as beets for short, obtained by peeling, peeling or deliberate cutting are washed and then preferably shredded. The chips are then introduced into a preferably continuously operating blanching device and quickly heated to temperatures of about 70-90 ° C. by direct heating with steam. This creates a condensate in which beet ingredients dissolve into a first juice (juice 1 or brewed juice). The substances contained in this portion, which are undesirable in the special raw sugar, such as saponins, phenol oxidases and odorous substances, are added to the classic white sugar production and destroyed or excreted in the course of juice cleaning with lime and carbonic acid.
Die Blanchierzeit wird zur Inaktivierung der Phenoloxidase so bemessen, daß sich das aus der BlancMei^inrichturig austretende Schnitzelmaterial nicht mehr dunkel färbt. Ab einer Blanchierzeit von etwa 40 sec wird eine Verfärbung nach der Erhitzung verhindert. Bei so kurzen Erhitzungszeiten wird auch erreicht, daß Saccharose und andere wertvolle Rüberinhaltsstoffe (z.B. Vitamine) in hohem Maße ertialten werden und eine Invertierung hinangehalten wird, womit die Voraussetzungen zur Herstellung eines hochwertigen Trockenprodukts gegeben sind. In order to inactivate the phenol oxidase, the blanching time is calculated in such a way that the schnitzel material emerging from the BlancMei ^ no longer turns dark. From a blanching time of around 40 seconds, discoloration after heating is prevented. With such short heating times it is also achieved that sucrose and other valuable ingredients (e.g. vitamins) are achieved to a high degree and an inversion is held up, which means that the prerequisites for the production of a high-quality dry product are met.
Darüber hinaus wird unter den gewählten Blanchierbedingungen bei Einsatz ge Schnitzelter Rüben die Struktur der Schnitzel geschont, was für den nachfolgenden Prozeßschritt, die Gewinnung eines Saftes (Saft 2) für die Spezial-Rohzucker-Produktion, vorteilhaft ist. In addition, ge is used under the selected blanching conditions Sliced beets protect the structure of the schnitzel, which is advantageous for the subsequent process step, the extraction of a juice (juice 2) for the special raw sugar production.
Bei dieser zweiten Saftgewinnung soll die Sc±ιMtzelstruktur für eine nachgeschaltete dritte Saftgewinnung möglichst erhalten bleiben. With this second juice extraction, the grain structure for a subsequent third juice extraction should be preserved as far as possible.
Aus dem Rückstand der zweiten Saftgewinnung wird schließlich ein dritter Saft (Saft 3) gewonnen. Dazu kann entweder ein Preßverfahren nach Zugabe von Wasser eingesetzt werden oder ein herkörrmliches Extraktionsverfahren ausgeführt werden. Dabei soll der Restzuckergehalt auf nahezu Null reduziert werden. A third juice (juice 3) is finally obtained from the residue from the second juice extraction. To this end, either a pressing process after adding water or a conventional extraction process can be used. The residual sugar content should be reduced to almost zero.
Die Säfte 1 und 3 werden vereinigt und einer klassischen Saftreinigung mit Kalk und Kohlensäure unterzogen. Dann wird der Mischsaft aus Saft 1 + Saft 3 eingedickt und durch Kristallisation Weißzucker gewonnen. Juices 1 and 3 are combined and subjected to classic juice cleaning with lime and carbonic acid. Then the mixed juice of juice 1 + juice 3 is thickened and white sugar is obtained by crystallization.
Der für die Produktion von Spezial-Rohzucker gewonnene Saft 2 kann ohne Zusätze eingedickt werden, da die in der Rübe enthaltenen, schaumbildenden Saponine im wesentlichen im Saft 1 enthalten sind. Auch die Neigung zur Bildung von Belägen ist beim Saft 2 sehr vermindert. Dieser Saft wird, vorzugsweise mit Hilfe eines mehrstufigen Verfahrens, zu einem Konzentrat von 67 - 70 % Trockensubstanz eingedickt. Bei Ansteigen der Konzentration während der Eindickung in fester Form ausgeschiedene Inhaltsstoffe werden abgetrennt. Dies erfolgt vorzugsweise durch Separation bei 35 - 45 % Trockensubstanz. The juice 2 obtained for the production of special raw sugar can be thickened without additives, since the foam-forming saponins contained in the beet are essentially contained in the juice 1. The tendency to form deposits on the juice 2 is also very reduced. This juice is thickened, preferably using a multi-stage process, to a concentrate of 67-70% dry matter. When the concentration increases during the thickening in solid form, the separated ingredients are separated off. This is preferably done by separation at 35-45% dry matter.
Der gewonnene Sirup kann in Tanks unter Beachtung einschlägiger Dicksaftlager- vorschriften zwischengelagert werden. The syrup obtained can be temporarily stored in tanks in compliance with the relevant thick juice storage regulations.
Der zur Produktion von Spezial-Rohzucker abgezogene Sirup wird mit Hilfe eines geeigneten Tπ)cknungsverfahrens, wie Vakuumtrocknung, Sprüritrocknung ode Gefriertrocknung, zu einem Trockerprodukt verarbeitet. Das durch Trocknung erhaltene Enφrodukt weist beispielsweise das folgende,typische Analysenergebnis auf (Angaben pro 100 g Produkt): The syrup drawn off for the production of special raw sugar is processed into a dryer product with the aid of a suitable drying process, such as vacuum drying, sprürite drying or freeze drying. The product obtained by drying has, for example, the following typical analysis result (data per 100 g of product):
Trockensubstanz 97,5 g Dry matter 97.5 g
Saccharose 88,6 g  Sucrose 88.6 g
Nichtzucker 8,9 g Invertzucker 1,4 g Non-sugar 8.9 g Inverted sugar 1.4 g
Asche 2,7 g  Ash 2.7 g
K 840 mg  K 840 mg
Na 90 mg  Na 90 mg
Ca 20 mg  Approx. 20 mg
Mg 120 mg  Mg 120 mg
Fe 6 mg  Fe 6 mg
Zn 1,5 mg  Zn 1.5 mg
Aminosäuren (frei) 270 mg  Amino acids (free) 270 mg
B-Vitamine 1,5 mg  B vitamins 1.5 mg
Da es sich bei dem erfindungsgemäßen neuen Spezial-Rohzucker um ein möglichst naturbelassenes Produkt handelt, geht die variierende Rohstoffzusammensetzung in die Zusaπmensetzung der Inhaltsstoffe des Enφroduktes ein. Für den neuen Spezial-Rohzucker typische Bereiche der charakteristischen Inhaltsstoffe können daher wie folgt angegeben werden (Angaben pro 100 g Produkt): Since the new special raw sugar according to the invention is as natural as possible, the varying raw material composition is included in the composition of the ingredients of the product. Areas of characteristic ingredients typical for the new special raw sugar can therefore be specified as follows (data per 100 g product):
Trockensubstanz 96-99 g Dry matter 96-99 g
Saccharose 84-90 g  Sucrose 84-90 g
Nichtzucker 6-15 g  Non-sugar 6-15 g
Invertzucker 1-3 g  Invert sugar 1-3 g
Asche 2-3 g  Ash 2-3 g
K 500-1.000 mg  K 500-1,000 mg
Na 50-150 mg  Na 50-150 mg
Ca 10-50 mg  Ca 10-50 mg
Mg 50-150 mg  Mg 50-150 mg
Fe 4-10 mg  Fe 4-10 mg
Zn 1-2 mg  Zn 1-2 mg
Aminosäure (frei) 200-400 mg  Amino acid (free) 200-400 mg
B-Vitamine 1-3 mg  B vitamins 1-3 mg
Die praktische Durchführung des erfindungsgemäßen Verfahrens wird in den nachfolgenden Ausführungsbeispielen näher erläutert. In den Ausfuhrungsbeispielen wird jeweils von 100 t Rüben ausgegangen und alle Mengenangaben sind auf diese Rübenmenge bezogen. Dadurch fallen die angestrebten Produkte Weißzucker und Spezial-Rohzucker in "% auf Rüben", einem in der Rübenzuckertechnologie gebräuchlichen Wert, an. Beispiel 1; The practical implementation of the method according to the invention is explained in more detail in the following exemplary embodiments. In the exemplary embodiments, 100 t of beets are assumed and all quantities are based on this beet quantity. As a result, the desired products white sugar and special raw sugar fall into "% on beets", a value customary in beet sugar technology. Example 1;
Bei diesem AusfUhrungsbeispiel werden etwa gleich große Menge an Weißzucker und Spezial-Rohzucker erzeugt.  In this embodiment, approximately the same amount of white sugar and special raw sugar are produced.
100 t Rüben mit beispielsweise 25,0 % Trockensubstanzgehalt, 18,4 % Zucker und 4,7 % Marksubstanz und einer duirchschnittlichen Teπperatur von 10°C werden geschnitzelt und mit Hilfe von Daπpf 1 min lang auf 85ºC erhitzt. Dabei fallen 18,89 t Brühsaft mit 16,4 % Trockensubstanzgehalt und 14,1 % Zuckergehalt an; die Reinheit dieses Saftes beträgt 86,4 %. In den blanchierten Schnitzeln veiv bleiben 21,86 t Trockensubstanz und 15,7 t Zucker. Aus diesen Schnitzeln wird durch Pressung ein zweiter Saft (Saft 2) gewonnen, der 9,74 t an löslicher Trockensubstanz und 8,86 t Zucker enthält. Dieser Saft wird eingedickt. Dabei werden etwa 1 % Schlamm durch Separieren abgetrennt und der Weißzuckerproduktiσn zugeführt. Der Sirup wird zu Spezial-Rohzucker getrocknet; dabei fallen 9,9 t Spezial-Rohzucker an. 100 t of beets with, for example, 25.0% dry matter content, 18.4% sugar and 4.7% pulp substance and an average temperature of 10 ° C. are shredded and heated to 85 ° C. for 1 minute using steam. This results in 18.89 t of brewed juice with 16.4% dry matter content and 14.1% sugar content; the purity of this juice is 86.4%. 21.86 t of dry matter and 15.7 t of sugar remain in the blanched chips. From these chips a second juice (juice 2) is obtained by pressing, which contains 9.74 t of soluble dry substance and 8.86 t of sugar. This juice is thickened. About 1% of the sludge is separated off and the white sugar product is added. The syrup is dried to special raw sugar; this produces 9.9 t of special raw sugar.
Das in diesem Beispiel bei der Produktion von Spezial-Rohzucker anfallende Preßgut wird mit Hilfe der zum Stand der Technik zählenden Extraktionsverfahren unter Einhaltung eines Extraktionsverlustes von 0,25 t Zucker extrahiert. Der für die Weißzuckerproduktioι anfallende Mischsaft (Saft 1 + 3) enthält 10,25 t Trockensubstanz und 9,35 t Zucker. Nach Abtrennung von 0,27 t Nicht- zucker durch Saftreinigung mit Kalk und Kohlensäure, Eindickung und Kristallisation werden daraus bei Vorgäbe einer Melassereiriheit von 62,5 % und einer Melassetrockensubstanz von 80 % eine Menge von 8,3 t Weißzucker und 2,1 t Melasse mit 50 % Zuckergehalt gewonnen. Die extrahierten, gepreßten Schnitzel werden in üblicher Weise entweder als solche oder zusammen mit einem Melasseanteil getrocknet. The pressed material obtained in this example in the production of special raw sugar is extracted with the aid of the extraction methods belonging to the state of the art, while maintaining an extraction loss of 0.25 t of sugar. The mixed juice obtained for the white sugar production (juice 1 + 3) contains 10.25 t dry substance and 9.35 t sugar. After separating 0.27 t of non-sugar by cleaning the juice with lime and carbonic acid, thickening and crystallization, a quantity of 8.3 t of white sugar and 2.1 t is made from it in the presence of a molasses unit of 62.5% and a molasses dry substance of 80% Molasses with 50% sugar content. The extracted, pressed chips are dried in the usual way either as such or together with a molasses portion.
Das vollständige Verfahrensschema samt Mengenbilanz ist in Fig.2 dargestellt. The complete process scheme including the quantity balance is shown in Fig. 2.
Beispiel 2: Example 2:
Auch bei diesem Ausfühnjngsbeispiel wird der Saft für die Produktion von Spezial-Rohzucker durch Pressen gewonnen, jedoch wird eine größere Menge an Weißzucker und eine kleinere Menge an Spezial-Rohzucker erzeugt.  In this exemplary embodiment, too, the juice for the production of special raw sugar is obtained by pressing, but a larger amount of white sugar and a smaller amount of special raw sugar are produced.
100 t Zuckerrüben mit einem durchschnittlichen Gehalt von 25,0 % Trockensubstanzgehalt, 18,4 % Zucker, 4,7 % Marksubstanz und einer durchschnittlichen Temperatur von 10°C werden geschnitzelt und ein Teil davon der Spezial-Rohzuckerproduktion zugeführt, während beim restlichen Anteil die Prozeßstufen Blanchieren und Pressen übersprungen werden. Dadurch fallen im Gegensatz zu Beispiel 1 nur ca. 2,5 t Spezial-Rohzucker je 100 t Rüben an. Frischschnitzel und Preßgut aus der Produktion von Spezial-Rohzucker (insgesamt 85,54 t) werden unter Einhaltung eines Extraktionsverlustes von 0,25 t Zucker extrahiert und der dabei gewonnene Saft 3 mit dem Saft 1 zu 98,82t Mischsaft (Saft 1 + 3) mit 17,49 t Trockensubstanz und 15,93 t Zucker vereinigt. Nach Abtrennung von 0,47 t Nichtzucker durch Saftreinigung mit Kalk und Kohlensäure, Eindickung und Kristallisation werden daraus bei Vorgäbe einer Melassereinheit von 62,5 % und einer Melassetrockensubstanz von 80 % 14,11 t Weißzucker und 1,82t Melasse mit 50 % Zuckergehalt gewonnen. Die extrahierten, gepreßten Schnitzel werden wie beim Aπwendungsbeispiel 1 entweder als solche oder zusammen mit einem Melasseanteil in üblicher Weise getrocknet. 100 t of sugar beet with an average content of 25.0% dry matter content, 18.4% sugar, 4.7% pulp and an average Temperatures of 10 ° C are chopped and part of it is fed to the special raw sugar production, while the remaining part is skipped over the blanching and pressing process stages. In contrast to example 1, this results in only approx. 2.5 t special raw sugar per 100 t beet. Fresh schnitzel and pressed material from the production of special raw sugar (a total of 85.54 t) are extracted while maintaining an extraction loss of 0.25 t sugar and the juice 3 obtained with the juice 1 to 98.82 t mixed juice (juice 1 + 3) combined with 17.49 t dry substance and 15.93 t sugar. After separation of 0.47 t non-sugar by juice cleaning with lime and carbonic acid, thickening and crystallization, 14.5 t white sugar and 1.82 t molasses with 50% sugar content are obtained from a molasses unit of 62.5% and a molasses dry substance of 80% . As in application example 1, the extracted, pressed schnitzel is dried either as such or together with a molasses fraction in the customary manner.
Den in den Figuren 2 und 3 verwendeten Abkürzungen -rammen die folgenden Bedeutungen zu: The abbreviations used in FIGS. 2 and 3 have the following meanings:
M Gesamtmasse  M total mass
T Trockenmasse  T dry matter
Z Zuckermasse  Z sugar mass
NZ Nichtzuckermasse  NZ non-sugar mass
TS % TS-Gehalt  TS% TS content
Z % Zuckergehalt  Z% sugar content
MK % Markgehalt  MK% market content
Q % Z/T × 100  Q% Z / T × 100

Claims

PATENTANSPRÜCHE: PATENT CLAIMS:
1. Mehrstufiges Verfahren zur Zuckergewinnung aus Zuckerrübe, unter Gewirinung eines neuen Spezial-Rohzuckers, von Welßzucker und der lagerfähigen Neberprodukte Melasse und Trockenschnitzel, dadurch gekennzeichnet, daß aus den Zuckerrüben zunächst ein erster Saft für die Weißzuckerproduktion gewonnen wird, anschließend ein zweiter Saft für die Produktion des neuen Spezial-Rohzuckers und abschließend ein dritter Saft für die Weißzuckerproduktion. 1. Multi-stage process for extracting sugar from sugar beet, with the addition of a new special raw sugar, from welßzucker and the storable by-products molasses and dry pulp, characterized in that a first juice is obtained from the sugar beets for white sugar production, then a second juice for the Production of the new special raw sugar and finally a third juice for white sugar production.
2. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß zur Gewinnung des ersten Saftes für die Weißzuckerproduktion die Rüben gewaschen und zerkleinert werden und zumindest ein Teil der erhaltenen Schnitzel in einer vorzugsweise kontinuierlich arbeitenden BlancMervorrichtung durch direkte Beheizung mit Dampf rasch auf etwa 70 bis 90°C erhitzt wird. 2. The method according to claim 1, characterized in that to obtain the first juice for the white sugar production, the beets are washed and crushed and at least a portion of the chips obtained in a preferably continuously operating BlancMer device by direct heating with steam quickly to about 70 to 90 ° C is heated.
3. Verfahren nach Anspruch 1 oder 2, dadurch gekennzeichnet, daß die Blanchierzeit so bemessen wird, daß sich das aus der BlancMereinrichtung austretende Schnitzelmaterial nicht mehr dunkel färbt. 3. The method according to claim 1 or 2, characterized in that the blanching time is so dimensioned that the escalating material emerging from the BlancMereinrichtung no longer turns dark.
4. Verfahren nach Anspruch 3, dadurch gekennzeichnet, daß die Blanchierzeit mindestens 40 Sekunden beträgt. 4. The method according to claim 3, characterized in that the blanching time is at least 40 seconds.
5. Verfahren nach einem der Ansprüche 2 bis 4, dadurch gekennzeichnet, daß die nach dem Blanchieren anfallenden Schnitzel zur Gewiriπung des Saftes für den Spezial-Rohzucker extrahiert oder gepreßt werden. 5. The method according to any one of claims 2 to 4, characterized in that the resulting after the blanching schnitzel for Gewiriπung the juice for the special raw sugar are extracted or pressed.
6. Verfahren nach Anspruch 5, dadurch gekennzeichnet, daß der beim Extrahieren oder Pressen der blanchierten Schnitzel anfallende Rückstand zu Trockenschnitzeln und zu einem weiteren Saft für die Weißzuckerproduktion verarbeitet wird. 6. The method according to claim 5, characterized in that the residue resulting from the extraction or pressing of the blanched schnitzel is processed into dry chips and another juice for the production of white sugar.
7. Verfahren nach Anspruch 6, dadurch gekennzeichnet, daß der bei der Aufarbeitung des Rückstandes gebildete Saft und der erste Saft gemeinsam als Mischsaft zu Weißzucker und Melasse verarbeitet werden. 7. The method according to claim 6, characterized in that the juice formed in the working up of the residue and the first juice are processed together as a mixed juice to white sugar and molasses.
8. Spezialrozucker, gekennzeichnet durch folgende Inhaltsstoffe (Angaben pro 100 g Produkt) : 8. Special rye sugar, characterized by the following ingredients (details per 100 g of product):
Trockensubstanz 96-99 g  Dry matter 96-99 g
Saccharose 84-90 g  Sucrose 84-90 g
Nichtzucker 6-15 g  Non-sugar 6-15 g
Invertzucker 1-3 g  Invert sugar 1-3 g
Asche 2-3 g  Ash 2-3 g
K 500-1.000 mg  K 500-1,000 mg
Na 50-150 mg  Na 50-150 mg
Ca 10-50 mg  Ca 10-50 mg
Mg 50-150 mg  Mg 50-150 mg
Fe 4-10 mg  Fe 4-10 mg
Zn 1-2 mg  Zn 1-2 mg
Aminosäure (frei) 200-400 mg  Amino acid (free) 200-400 mg
B-Vitamine 1-3 mg  B vitamins 1-3 mg
EP90904176A 1989-03-10 1990-03-09 Mulitistage process for extracting sugar from sugar beet and special raw sugar obtained Expired - Lifetime EP0413796B1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
AT0055789A AT401776B (en) 1989-03-10 1989-03-10 MULTI-STAGE METHOD FOR PRODUCING SUGAR FROM SUGAR BEET
AT557/89 1989-03-10
PCT/AT1990/000020 WO1990010719A2 (en) 1989-03-10 1990-03-09 Mulitistage process for extracting sugar from sugar beet and special raw sugar obtained

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EP0413796A1 true EP0413796A1 (en) 1991-02-27
EP0413796B1 EP0413796B1 (en) 1994-11-09

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DE19736080A1 (en) * 1997-08-20 1999-02-25 Heinz Dipl Ing Heyer Process and plant for extracting juice from sugar beet
DE19817897A1 (en) * 1998-04-22 1999-10-28 Grafschafter Krautfabrik Josef Process for producing beet herb and device therefor
FR2788785B1 (en) * 1999-01-21 2001-04-06 Maguin PROCESS AND UNIT FOR EXTRACTING SUGAR JUICE FROM BEET OR CHICORE
FR2795428B1 (en) * 1999-06-25 2001-08-31 Maguin PROCESS AND PLANT FOR EXTRACTING SUGAR JUICE
FR2928817B1 (en) * 2008-03-19 2010-12-17 Ecopsi PROCESS AND UNIT FOR PRODUCING BEETS AND JUICE SUGAR FROM BEETS
CN102766702B (en) * 2012-07-24 2014-04-02 广西大学 High-speed sedimentation device

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FR331717A (en) * 1903-05-04 1903-09-28 Joseph Dziengielowski Process for preparing beets so as to obtain by any process a juice of a high degree of purity
FR640523A (en) * 1927-02-17 1928-07-16 Beet syrup manufacturing process
DE806192C (en) * 1948-10-02 1951-06-11 Joergen Meyer Dr Ing Process for extracting juice for the production of beet syrup
DE806825C (en) * 1949-07-22 1951-06-18 Grafschafter Krautfabrik Josef Process for the extraction of beet juice
US2754233A (en) * 1955-06-02 1956-07-10 Harry S Owens Inactivation of enzymes in beet cossettes prior to diffusion
DE3150314C2 (en) * 1981-12-18 1986-03-27 Fried. Krupp Gmbh, 4300 Essen Process for obtaining a sucrose solution from sugar beet and other plants containing sucrose
DE3407364A1 (en) * 1984-02-29 1985-08-29 Pfeifer & Langen, 5000 Köln NATURAL WHOLE CANE SUGAR AND METHOD FOR THE PRODUCTION THEREOF

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Title
See references of WO9010719A3 *

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DK0413796T3 (en) 1995-02-27
HUT57834A (en) 1991-12-30
BG60592B1 (en) 1995-09-29
WO1990010719A3 (en) 1990-11-01
DE59007682D1 (en) 1994-12-15
ATE113995T1 (en) 1994-11-15
FI95813C (en) 1996-03-25
BG93427A (en) 1993-12-24
CA2028854A1 (en) 1990-09-11
FI95813B (en) 1995-12-15
FI905557A0 (en) 1990-11-09
AT401776B (en) 1996-11-25
ATA55789A (en) 1996-04-15
WO1990010719A2 (en) 1990-09-20
EP0413796B1 (en) 1994-11-09
HU210512B (en) 1995-04-28
RO112119B1 (en) 1997-05-30
ES2064722T3 (en) 1995-02-01
JPH03505162A (en) 1991-11-14
HU902390D0 (en) 1991-03-28

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