FI95813C - A multi-step method for recovering sugar from sugar beet - Google Patents

Abstract

In a multistage process for optimal utilization of the substances contained in sugar beet, a new special raw sugar, white sugar and the storable by-products, molasses and dry pulp, are extracted. To this end, a first juice for the production of white sugar is first extracted from the sugar beet, a second juice for the production of the new special raw sugar is then extracted and finally a third juice, also for the production of white sugar, is extracted.

Description

95813

This invention relates to a multi-step process for recovering sugar from sugar beet.

Sugar beet produces, on the one hand, very pure, refined products such as white sugar and, on the other hand, completely unrefined beet syrups.

The non-sugar material is removed from the white sugar 10 by purifying the juice by the lime-carbonic acid method and then crystallizing the sugar. The sugar thus obtained has a good shelf life and a wide range of uses; however, it is this purity that impairs the nutritional and physiological properties of the product.

15 Many consumers value beet syrup, which is made by heating beets and concentrating the juice because of the non-sugar content it contains. In the manufacture of this dark brown syrup, sucrose is intentionally broken down into glucose and fructose by maintaining high temperatures for a relatively long time. As a result, the syrup does not tend to crystallize, but it also cannot be converted into a dry product that is easier to handle.

DE 806 825 describes a process for preparing 25 pectin-rich beet syrup in high juice yield. Beet syrup should be non-crystalline as it is known to be used as a spread on bread. To achieve this, an acid is formed by thermally decomposing pectin and using this acid to break down sucrose into half glucose and fructose. This object can be achieved by changing the process parameters in various ways, such as by changing the evaporation times, the evaporation temperatures and the number of process steps. Said patent discloses a two-step process in which the necessary decomposition of pectin 95813 2 takes place before the second compression step, i.e. it is carried out intentionally.

It is an object of the present invention to produce novel mixed raw sugar and white sugar and storage by-products, molasses and dry press from sugar beet using a multi-stage process. The new special raw sugar must be powdered and easy to handle and contain the essential ingredients of beets.

This object is achieved by the method according to the invention in that the first juice for the production of white sugar is first recovered from the sugar beet, then the second juice for the production of new special raw sugar and then the third juice for the production of white sugar. The first stage of the procedure is necessary because the sugar beets contain undesired bitter substances, fragrances and enzymes which would impair the taste of the special raw sugar. In the manufacture of white sugar, these substances do not interfere because they are removed during juice purification with lime and carbon dioxide. A substantial portion of these substances are present in elevated concentrations in the first juice to be recovered.

Only after that is the second juice recovered suitable for the production of special raw sugar. The task of the next third 25 stages, the recovery of the third juice, is the recovery of the remaining sugar for economic reasons (optimal utilization of the raw material).

The complete process diagram is shown in Figure 1. The sugar beets or portions recovered therefrom by peeling, post-listing or cutting, hereinafter briefly referred to as beets, are washed and then finely chopped by cutting. The sections are then preferably fed to a continuously operating bleaching device and then rapidly heated with direct steam to a temperature of approximately 70-90 ° C. A condensate is formed in a batch of 95813 3, which contains the beet ingredients of the first juice in dissolved form (juice 1, i.e. steam juice).

The undesirable substances in the special raw sugar contained in this part, such as saponins, phenol oxidases and fragrances, are passed on to the classic manufacture of white sugar and disposed of or separated during the purification of the juice with lime and carbon dioxide.

The bleaching time is dimensioned to inactivate the phenolic oxidases so that the section material from the bleaching plant no longer stains dark. From a bleaching time of about 40 seconds, discoloration is prevented after heating. Such short heating times also ensure that sucrose and other valuable ingredients in the beet (e.g. vitamins) 15 are largely preserved and inactivation is achieved, thereby creating the conditions for the production of a good quality dry product.

In addition, the structure of the slices is preserved under the selected bleaching conditions when using cut beets, which is advantageous in the next process step, recovering the juice (juice 2) for the production of special raw sugar.

In this second juice recovery, the structure of the sections should be preserved as well as possible for the next third 25 juice recovery.

Finally, a third juice (juice 3) is recovered from the residue from the recovery of the second juice. It can be either a compression method after the addition of water or a conventional extraction method. In this case, the residual sugar content should drop to almost zero.

Juices 1 and 3 are combined and the combination is subjected to • traditional juice purification with lime and carbon dioxide. The mixed juice of juice 1 and juice 3 is then concentrated and the white sugar is recovered by crystallization.

95813 4

The juice 2 recovered for the production of special raw sugar can be concentrated without additives, because the foam-forming saponins contained in the beets remain essentially in the juice 1. The tendency to form precipitates is also quite reduced at the juice 2. This juice is concentrated to a concentrate with a dry matter content of 67 to 70%, preferably by a multi-step process. During concentration, as the concentration increases, the solid precipitating constituents are separated.

This is preferably carried out by carrying out the separation at a dry matter content of 35 to 45%.

The recovered syrup can be temporarily stored in containers, taking into account the appropriate instructions for storing concentrated juice.

For the manufacture of special raw sugar, the separated rapeseed is prepared into a dry product by a suitable drying method, such as vacuum drying, spray drying or freeze drying. For example, the following typical analytical results (figures per 100 g of product) are obtained for the final product prepared by drying:

97.5 g of dry matter

Sucrose 88.6 g

8.9 g of non-sugar material

Invert sugar 1.4 g 25 Ash 2.7 g K 840 mg

At 90 mg

About 20 mg

Mg 120 mg 30 Fe 6 mg

Zn 1.5 mg

Amino acids a (free) 270 mg B vitamins 1.5 mg li 95813 5

As the new specialty raw sugar is a product left as natural as possible, the varying composition of the raw material affects the ingredient composition of the final product. The ranges of characteristic ingredients typical of the new special raw sugar may therefore be given as follows (figures per 100 g of product):

Dry matter 96-99 g

Sucrose 84 - 90 g

Non-sugar 6 - 15 g 10 Invert sugar 1-3 g Ash 2-3 g K 500 - 1000 mg

Na 50 - 150 mg

Ca 10 - 50 mg 15 Mg 50 - 150 mg

Fe 4-10 mg

Zn 1 - 2 mg

Amino acids (free) 200 to 400 mg 20 B vitamins 1 to 3 mg

The practical implementation of the method according to the invention is illustrated in more detail by the following working examples.

In the examples, 100 tonnes of beets are used in each case and all quantities are calculated on the basis of this quantity of 25 beets. Thus, the target products, white sugar and specialty raw sugar, are obtained in "% of beets", which is a value useful in beet sugar technology.

Example 1 In this example, approximately equal amounts of white sugar and special raw sugar are obtained.

100 t of beets, containing, for example, 25.0% of dry matter, 18.4% of sugar and 4.7% of kernel material and having an average temperature of 10 eC, are cut and heated with steam at 85 ° C for 1 minute. Lice yields 18.89 t of steam juice with a dry matter content of 16.4% and a sugar content of 14.1%; the purity of this juice is 86.4%. 21.86 t of dry matter and 15.7 t of sugar remain in the bleached sections. Of these sections, 5 are extracted by squeezing a second juice (juice 2) containing 9.74 t of soluble dry matter and 8.86 t of sugar. This juice is concentrated. In this case, about 1% of the sludge is separated and fed to the production of white sugar. The syrup is dried into special raw sugar; this produces 9.9 t of special-10 raw sugar.

In this example, the press product resulting from the production of special raw sugar is extracted by a prior art extraction method, recovering an extraction loss of 0.25 t of sugar. The blended juice 15 (juices 1 + 3) for the production of white sugar contains 10.25 t of dry matter and 9.35 t of sugar. After separating 0,27 t of non-sugar matter by purifying the juice with lime and carbonic acid and concentrating the mixed juice and crystallizing the sugar, it gives, with a molasses purity of 62,5% and a dry matter content of 80 to 80%, 8,3 t of white sugar and 2, 1 t of molasses with a sugar content of 50%. The extracted, pressed sections are conventionally dried either as such or together with a portion of molasses.

The complete procedure diagram and the balance sheet are shown in Figures. 25 in section 2.

Example 2

Also in this embodiment, the juice used to make the special raw sugar is recovered by pressing, but in the example a larger amount of white sugar and a smaller amount of special raw sugar are obtained.

100 t of beets, containing on average 25,0% of dry matter, 18,4% of sugar and 4,7% of kernel matter and with an average temperature of 10 ° C, are cut and some of which is fed into special raw sugar, 35 while the rest is and compression

II

7 95813 in minor stages. In this case, unlike in Example 1, only about 2.5 t of special raw sugar per 100 t of beets are obtained. Fresh slices and the compressed product from the manufacture of special raw sugar (85.54 t in total) are extracted 5, recovering the extraction loss, 0.25 t of sugar. The juice 3 thus obtained is combined with juice 1 to give 98.82 t of a mixture of Hua (juices 1 + 3) containing 17.49 t of dry matter and 15.93 t of sugar. After removing 0.47 t of the non-sugar juice from the mixed juice by purifying the juice with lime and carbonic acid 10 and concentrating the juice and crystallizing the sugar, it gives a molasses purity of 62.5% and a dry matter content of 80% of 14.11 t of white sugar and 1.82 t me-lassia with a sugar content of 50%. The extracted, compressed sections are dried as in Example 1, either as such or together with the molasses part.

The abbreviations used in Figures 2 and 3 have the following meanings: M total mass T mass of dry matter 20 Z mass of sugar NZ mass of non-sugar content TS% dry matter content Z% sugar content MK% core content 25 Q% Ζ / Τ · 100 8 95813

A multi-step method for recovering sugar from sugar beet to obtain new special raw sugar, white sugar and storage-stable by-products, molasses and dry press, characterized in that the first juice is first recovered from the sugar beet to produce white sugar, followed by a second juice from the new special raw sugar. 10 and then a third juice for making white sugar.

Process according to Claim 1, characterized in that, in order to recover the first juice for the production of white sugar, the beets are washed and comminuted and at least some of the obtained sections are rapidly heated in a continuous bleaching plant with direct steam rapidly to approximately 70-90 ° C.

Method according to Claim 1 or 2, characterized in that the bleaching time is dimensioned in such a way that the section material coming from the bleaching plant no longer stains dark.

Method according to Claim 3, characterized in that the bleaching time is at least 40 s.

Process according to one of Claims 2 to 4, characterized in that the sections from the bleaching are extracted or pressed in order to recover the juice for the special raw sugar.

Process according to Claim 5, characterized in that the residue obtained by extracting or pressing the bleached sections is treated as a dry press or additional juice for the production of white sugar.

A method according to claim 6, characterized in that the juice formed in the treatment of the residue and the first juice are treated together as a mixture juice into white sugar and molasses.

Claims (7)

95813 1. Multi-stage process for sugar extraction from sugar beet to obtain a new special raw sugar, white sugar and storage-capable by-products molasses and dry peel characterized in that first sugar juice is extracted from the sugar beet first, then a second juice for the production of the new special sugar the raw sugar and finally a third juice for the white sugar production. 2. A process according to claim 1, characterized in that, for the extraction of the first juice of the white sugar production, the beets are washed and disintegrated and at least part of the received cut-throat material 15 is rapidly heated in a preferably continuously operating blanching device by direct heating with 70 ° C. Method according to Claim 1 or 2, characterized in that the blanching time is directed so that the cutting material coming out of the blanching device is no longer dark-colored. 4. A method according to claim 3, characterized in that the blanching time runs at least 40 seconds. Method according to any of claims 2-4, characterized in that the cut material obtained after blanching is extracted or pressed to extract the juice of the special raw sugar. 6. A process according to claim 5, characterized in that the ether obtained from extracting or pressing the blanched cut material is processed into dry cut and added to a further juice for the white sugar production. Il u 95813 7. A process according to claim 6, characterized in that the juice formed during the preparation of the ether and the first juice is jointly worked up as a blend juice for white sugar and molasses.