EP0413796B1 - Mehrstufiges verfahren zur zuckergewinnung aus zuckerrüben und spezial-rohzucker - Google Patents
Mehrstufiges verfahren zur zuckergewinnung aus zuckerrüben und spezial-rohzucker Download PDFInfo
- 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
- Authority
- 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
Links
- 235000000346 sugar Nutrition 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 27
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 title claims abstract description 14
- 235000021536 Sugar beet Nutrition 0.000 title claims abstract description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 61
- 229930006000 Sucrose Natural products 0.000 claims abstract description 31
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 claims abstract description 26
- 239000000126 substance Substances 0.000 claims abstract description 14
- 235000013379 molasses Nutrition 0.000 claims abstract description 11
- 239000006227 byproduct Substances 0.000 claims abstract 2
- 235000016068 Berberis vulgaris Nutrition 0.000 claims description 17
- 241000335053 Beta vulgaris Species 0.000 claims description 17
- 238000000605 extraction Methods 0.000 claims description 12
- 206010033546 Pallor Diseases 0.000 claims description 11
- 239000000047 product Substances 0.000 claims description 10
- 229960004793 sucrose Drugs 0.000 claims description 7
- 238000003825 pressing Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 150000001413 amino acids Chemical class 0.000 claims description 3
- 229960004903 invert sugar Drugs 0.000 claims description 3
- 235000019156 vitamin B Nutrition 0.000 claims description 3
- 239000011720 vitamin B Substances 0.000 claims description 3
- 101100002917 Caenorhabditis elegans ash-2 gene Proteins 0.000 claims 1
- 239000000470 constituent Substances 0.000 claims 1
- 235000013681 dietary sucrose Nutrition 0.000 claims 1
- 235000020357 syrup Nutrition 0.000 description 9
- 239000006188 syrup Substances 0.000 description 9
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- 238000004140 cleaning Methods 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 5
- 235000011941 Tilia x europaea Nutrition 0.000 description 5
- 239000004571 lime Substances 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- 238000002425 crystallisation Methods 0.000 description 4
- 230000008025 crystallization Effects 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 230000008719 thickening Effects 0.000 description 4
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 235000007201 Saccharum officinarum Nutrition 0.000 description 2
- 240000000111 Saccharum officinarum Species 0.000 description 2
- 102000003425 Tyrosinase Human genes 0.000 description 2
- 108060008724 Tyrosinase Proteins 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000005189 flocculation Methods 0.000 description 2
- 230000016615 flocculation Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 235000017709 saponins Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- CZMRCDWAGMRECN-UHFFFAOYSA-N Rohrzucker Natural products OCC1OC(CO)(OC2OC(CO)C(O)C(O)C2O)C(O)C1O CZMRCDWAGMRECN-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 238000003776 cleavage reaction Methods 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000007017 scission Effects 0.000 description 1
- 239000010802 sludge Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000003445 sucroses Chemical class 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000001993 wax Substances 0.000 description 1
Images
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)
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)
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)
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 |
-
1989
- 1989-03-10 AT AT0055789A patent/AT401776B/de not_active IP Right Cessation
-
1990
- 1990-03-09 DK DK90904176.6T patent/DK0413796T3/da not_active Application Discontinuation
- 1990-03-09 CA CA002028854A patent/CA2028854A1/en not_active Abandoned
- 1990-03-09 EP EP90904176A patent/EP0413796B1/de not_active Expired - Lifetime
- 1990-03-09 RO RO146289A patent/RO112119B1/ro unknown
- 1990-03-09 HU HU902390A patent/HU210512B/hu not_active IP Right Cessation
- 1990-03-09 JP JP2504488A patent/JPH03505162A/ja active Pending
- 1990-03-09 DE DE59007682T patent/DE59007682D1/de not_active Expired - Fee Related
- 1990-03-09 AT AT90904176T patent/ATE113995T1/de not_active IP Right Cessation
- 1990-03-09 ES ES90904176T patent/ES2064722T3/es not_active Expired - Lifetime
- 1990-03-09 WO PCT/AT1990/000020 patent/WO1990010719A2/de active IP Right Grant
- 1990-11-09 FI FI905557A patent/FI95813C/fi not_active IP Right Cessation
- 1990-12-10 BG BG93427A patent/BG60592B1/bg unknown
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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