EP0413796B1 - Mehrstufiges verfahren zur zuckergewinnung aus zuckerrüben und spezial-rohzucker - Google Patents

Mehrstufiges verfahren zur zuckergewinnung aus zuckerrüben und spezial-rohzucker Download PDF

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Publication number
EP0413796B1
EP0413796B1 EP90904176A EP90904176A EP0413796B1 EP 0413796 B1 EP0413796 B1 EP 0413796B1 EP 90904176 A EP90904176 A EP 90904176A EP 90904176 A EP90904176 A EP 90904176A EP 0413796 B1 EP0413796 B1 EP 0413796B1
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EP
European Patent Office
Prior art keywords
sugar
juice
production
process according
white sugar
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.)
Expired - Lifetime
Application number
EP90904176A
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German (de)
English (en)
French (fr)
Other versions
EP0413796A1 (de
Inventor
Günter Pollach
Walter Hein
Gerhard Rösner
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
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Agrana Zucker GmbH
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Publication date
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Publication of EP0413796A1 publication Critical patent/EP0413796A1/de
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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 extracting 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 rate the product.
  • Beet 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 dry product.
  • German patent 806 825 describes a process for the production of beet herb (beet syrup) with a high pectin content and a 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, steaming 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.
  • EP-A-0 153 448 describes a natural whole cane sugar and a process for its production, according to which the sugar cane juice is squeezed out of the mature sugar cane up to 50% of the weight of the cane, the juice obtained at a temperature above the second flocculation point of the waxes, fats, proteins and pasteurized pentosans, the flocculation was separated off, the purified juice was thickened below the pasteurization temperature and the syrup obtained was converted into a dry product by sudden removal of the remaining water.
  • the new special raw sugar should be powdery and easy to handle and contain the essential beet ingredients.
  • 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 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, since they are eliminated with lime and carbon dioxide as part of juice cleaning. An essential part of these substances is present in the first extractable juice in an increased concentration. Only the second juice that can be obtained afterwards is suitable for the production of special raw sugar.
  • the subsequent third step the extraction of a third juice, serves the exhaustive extraction of sugar for economic reasons (optimal use of raw materials).
  • 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 are rapidly heated to temperatures of about 70-90 ° C. by direct heating with steam. This creates a condensate in which the 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 odorants, are added to classic white sugar production and destroyed or excreted as part of juice cleaning with lime and carbonic acid.
  • the blanching time is inactivated to inactivate the phenol oxidase in such a way that the chips material emerging from the blanching device 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 beet ingredients (e.g. vitamins) are preserved to a high degree and an inversion is held up, which provides the prerequisites for the production of a high-quality dry product.
  • sucrose and other valuable beet 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 can be used or a conventional extraction process can be carried out.
  • the residual sugar content should be reduced to almost zero.
  • 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 with the aid of 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 extracted to produce special raw sugar is processed into a dry product using a suitable drying process, such as vacuum drying, spray drying or freeze drying.
  • a suitable drying process such as vacuum drying, spray drying or freeze drying.
  • the end product obtained by drying has, for example, the following typical analysis result (data per 100 g of product): Dry matter 97.5 g Sucrose 88.6 g Non-sugar 8.9 g Invert sugar 1.4 g ash 2.7 g K 840 mg N / A 90 mg Approx 20 mg Mg 120 mg Fe 6 mg Zn 1.5 mg Amino acids (free) 270 mg B vitamins 1.5 mg
  • 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 end product. Areas of characteristic ingredients typical for the new special raw sugar can therefore be specified as follows (data per 100 g product): Dry matter 96-99 g Sucrose 84-90 g Non-sugar 6-15 g Invert sugar 1-3 g ash 2-3 g K 500-1,000 mg N / A 50-150 mg Approx 10-50 mg Mg 50-150 mg Fe 4-10 mg Zn 1-2 mg Amino acid (free) 200-400 mg B vitamins 1-3 mg
  • 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 produced for 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 of molasses are obtained if a molasses unit of 62.5% and a molasses dry substance of 80% are specified 50% sugar content gained.
  • 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)
  • Non-Alcoholic Beverages (AREA)
  • Saccharide Compounds (AREA)
  • Jellies, Jams, And Syrups (AREA)
EP90904176A 1989-03-10 1990-03-09 Mehrstufiges verfahren zur zuckergewinnung aus zuckerrüben und spezial-rohzucker Expired - Lifetime EP0413796B1 (de)

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 (de) 1989-03-10 1990-03-09 Mehrstufiges verfahren zur zuckergewinnung aus zuckerrübe und spezial-rohzucker

Publications (2)

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

Family

ID=3493764

Family Applications (1)

Application Number Title Priority Date Filing Date
EP90904176A Expired - Lifetime EP0413796B1 (de) 1989-03-10 1990-03-09 Mehrstufiges verfahren zur zuckergewinnung aus zuckerrüben und spezial-rohzucker

Country Status (12)

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

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

Also Published As

Publication number Publication date
ES2064722T3 (es) 1995-02-01
HU210512B (en) 1995-04-28
ATE113995T1 (de) 1994-11-15
BG60592B1 (en) 1995-09-29
WO1990010719A3 (de) 1990-11-01
RO112119B1 (ro) 1997-05-30
CA2028854A1 (en) 1990-09-11
WO1990010719A2 (de) 1990-09-20
FI95813C (fi) 1996-03-25
HUT57834A (en) 1991-12-30
BG93427A (bg) 1993-12-24
AT401776B (de) 1996-11-25
FI95813B (fi) 1995-12-15
EP0413796A1 (de) 1991-02-27
DK0413796T3 (da) 1995-02-27
FI905557A0 (fi) 1990-11-09
JPH03505162A (ja) 1991-11-14
ATA55789A (de) 1996-04-15
HU902390D0 (en) 1991-03-28
DE59007682D1 (de) 1994-12-15

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