EP0413796A1 - Procede en plusieurs etapes d'extraction du sucre de la betterave sucriere et sucre brut special ainsi obtenu. - Google Patents

Procede en plusieurs etapes d'extraction du sucre de la betterave sucriere et sucre brut special ainsi obtenu.

Info

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
Authority
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
Other languages
German (de)
English (en)
Other versions
EP0413796B1 (fr
Inventor
Guenter Pollach
Walter Hein
Gerhard Roesner
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Agrana Zucker GmbH
Original Assignee
Sugana Zucker-Gesellschaft Mbh
SUGANA ZUCKER GmbH
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Sugana Zucker-Gesellschaft Mbh, SUGANA ZUCKER GmbH filed Critical Sugana Zucker-Gesellschaft Mbh
Publication of EP0413796A1 publication Critical patent/EP0413796A1/fr
Application granted granted Critical
Publication of EP0413796B1 publication Critical patent/EP0413796B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

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.

Landscapes

  • 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.
EP90904176A 1989-03-10 1990-03-09 Procede en plusieurs etapes d'extraction du sucre de la betterave sucriere et sucre brut special ainsi obtenu Expired - Lifetime EP0413796B1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
AT0055789A AT401776B (de) 1989-03-10 1989-03-10 Mehrstufiges verfahren zur zuckergewinnung aus zuckerrüben
AT557/89 1989-03-10
PCT/AT1990/000020 WO1990010719A2 (fr) 1989-03-10 1990-03-09 Procede en plusieurs etapes d'extraction du sucre de la betterave sucriere et sucre brut special ainsi obtenu

Publications (2)

Publication Number Publication Date
EP0413796A1 true EP0413796A1 (fr) 1991-02-27
EP0413796B1 EP0413796B1 (fr) 1994-11-09

Family

ID=3493764

Family Applications (1)

Application Number Title Priority Date Filing Date
EP90904176A Expired - Lifetime EP0413796B1 (fr) 1989-03-10 1990-03-09 Procede en plusieurs etapes d'extraction du sucre de la betterave sucriere et sucre brut special ainsi obtenu

Country Status (12)

Country Link
EP (1) EP0413796B1 (fr)
JP (1) JPH03505162A (fr)
AT (2) AT401776B (fr)
BG (1) BG60592B1 (fr)
CA (1) CA2028854A1 (fr)
DE (1) DE59007682D1 (fr)
DK (1) DK0413796T3 (fr)
ES (1) ES2064722T3 (fr)
FI (1) FI95813C (fr)
HU (1) HU210512B (fr)
RO (1) RO112119B1 (fr)
WO (1) WO1990010719A2 (fr)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19736080A1 (de) * 1997-08-20 1999-02-25 Heinz Dipl Ing Heyer Verfahren und Anlage zur Gewinnung von Saft aus Zuckerrüben
DE19817897A1 (de) * 1998-04-22 1999-10-28 Grafschafter Krautfabrik Josef Verfahren zum Herstellen von Rübenkraut und Vorrichtung hierfür
FR2788785B1 (fr) * 1999-01-21 2001-04-06 Maguin Procede et unite d'extraction d'un jus sucre a partir de betteraves ou chicoree
FR2795428B1 (fr) * 1999-06-25 2001-08-31 Maguin Procede et installation d'extraction d'un jus sucre
FR2928817B1 (fr) * 2008-03-19 2010-12-17 Ecopsi Procede et unite de production de dreches de betteraves et de jus sucre a partir de betteraves
CN102766702B (zh) * 2012-07-24 2014-04-02 广西大学 一种高速沉降装置

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR331717A (fr) * 1903-05-04 1903-09-28 Joseph Dziengielowski Procédé pour préparer les betteraves de facon à obtenir par un procédé quelconque un jus d'un haut degré de pureté
FR640523A (fr) * 1927-02-17 1928-07-16 Procédé de fabrication de sirop de betteraves
DE806192C (de) * 1948-10-02 1951-06-11 Joergen Meyer Dr Ing Verfahren zur Saftgewinnung fuer die Herstellung von Ruebensirup
DE806825C (de) * 1949-07-22 1951-06-18 Grafschafter Krautfabrik Josef Verfahren zur Gewinnung von Ruebensaeften
US2754233A (en) * 1955-06-02 1956-07-10 Harry S Owens Inactivation of enzymes in beet cossettes prior to diffusion
DE3150314C2 (de) * 1981-12-18 1986-03-27 Fried. Krupp Gmbh, 4300 Essen Verfahren zur Gewinnung einer Saccharose-Lösung aus Zuckerrüben und anderen saccharosehaltigen Pflanzen
DE3407364A1 (de) * 1984-02-29 1985-08-29 Pfeifer & Langen, 5000 Köln Naturbelassener vollrohrzucker und verfahren zu seiner herstellung

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9010719A3 *

Also Published As

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

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