JPS62166900A - 顆粒糖の製造方法 - Google Patents
顆粒糖の製造方法Info
- Publication number
- JPS62166900A JPS62166900A JP636486A JP636486A JPS62166900A JP S62166900 A JPS62166900 A JP S62166900A JP 636486 A JP636486 A JP 636486A JP 636486 A JP636486 A JP 636486A JP S62166900 A JPS62166900 A JP S62166900A
- Authority
- JP
- Japan
- Prior art keywords
- granulated sugar
- sucrose solution
- paddle
- crystallizer
- 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.)
- Granted
Links
- 235000000346 sugar Nutrition 0.000 title claims description 21
- 238000004519 manufacturing process Methods 0.000 title claims description 18
- 235000021552 granulated sugar Nutrition 0.000 claims description 25
- 229930006000 Sucrose Natural products 0.000 claims description 19
- 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 description 18
- 239000005720 sucrose Substances 0.000 claims description 18
- 239000007787 solid Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 239000010409 thin film Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 description 17
- 239000002245 particle Substances 0.000 description 16
- 238000002425 crystallisation Methods 0.000 description 15
- 230000008025 crystallization Effects 0.000 description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 239000013078 crystal Substances 0.000 description 5
- 238000004040 coloring Methods 0.000 description 4
- 238000007596 consolidation process Methods 0.000 description 4
- 230000000704 physical effect Effects 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 239000012141 concentrate Substances 0.000 description 3
- 238000011010 flushing procedure Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 description 2
- 240000002495 Cucumis melo var. inodorus Species 0.000 description 2
- 238000010924 continuous production Methods 0.000 description 2
- 238000003795 desorption Methods 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000012839 cake mixes Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000013681 dietary sucrose Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000005192 partition Methods 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000012798 spherical particle Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000003445 sucroses Chemical class 0.000 description 1
Landscapes
- Saccharide Compounds (AREA)
- Seasonings (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP636486A JPS62166900A (ja) | 1986-01-17 | 1986-01-17 | 顆粒糖の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP636486A JPS62166900A (ja) | 1986-01-17 | 1986-01-17 | 顆粒糖の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62166900A true JPS62166900A (ja) | 1987-07-23 |
| JPH0116480B2 JPH0116480B2 (xx) | 1989-03-24 |
Family
ID=11636304
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP636486A Granted JPS62166900A (ja) | 1986-01-17 | 1986-01-17 | 顆粒糖の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62166900A (xx) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106755609A (zh) * | 2016-12-09 | 2017-05-31 | 南宁市黑晶信息技术有限公司 | 一种不间断运行的蔗糖加工机 |
-
1986
- 1986-01-17 JP JP636486A patent/JPS62166900A/ja active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106755609A (zh) * | 2016-12-09 | 2017-05-31 | 南宁市黑晶信息技术有限公司 | 一种不间断运行的蔗糖加工机 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0116480B2 (xx) | 1989-03-24 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| S533 | Written request for registration of change of name |
Free format text: JAPANESE INTERMEDIATE CODE: R313533 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| EXPY | Cancellation because of completion of term |