RU2333966C1 - Method of purification of melt liquor of raw cane sugar - Google Patents

Abstract

FIELD: chemistry, food industry.

SUBSTANCE: invention relates to sugar industry, namely, to production of sugar from raw cane sugar. The method includes melting raw sugar, by washings from filters at temperature of 80-85°C. For this, raw sugar, which contains 500-2000 mg/kg of starch, is used. Melting is carried out until dry substance content reaches 35-40%. Solution of ferment α-amylase preparation is prepared by mixing it with water, which has temperature of 80-85°C, with ratio of 1:10. Ferment preparation solution is introduced into melt liquor, its amount comprising 100-200 g/m³ of melt liquor, and hydrolysis of starch is carried out for 10-15 minutes until dextrines are formed. Then melt liquor is forwarded to defecation, saturation and filtration. When starch content in raw sugar is 500-1,000 mg/kg of raw sugar, water containing 1,000 mg/l of starch is used for making ferment preparation in order to increase activity of ferment preparation.

EFFECT: increase in starch hydrolysis degree, as well as a higher rate of filtration of purified melt liquor.

2 cl, 3 ex

Description

The invention relates to the sugar industry, in particular to the production of sugar from raw cane sugar.

There is a method of purification of klerovka raw cane sugar with a starch content of 400-800 mg / kg, providing for the clairing of raw sugar at a temperature of 80-85 ° C to a solids content of 45-50%, preparation of a working solution of the enzyme preparation by diluting it with water or condensate with a temperature of 75-80 ° С and stirring for 3-5 min, feeding the prepared solution to the scrubbing mixer, hydrolyzing starch in the scumming to form dextrins, defecating, saturation and filtering the scumming (Egorova M.I., Belyaeva L.I. Cossack wa SI processing of raw cane sugar to the high content of starch // Proceedings of High Schools Food Technology -.. 2004 - №1 -. S.51-54).

In the implementation of the known method does not provide the necessary reduction in the starch content in the curing and, thus, is not achieved a high filtration rate of curing.

The technical result consists in the fact that in the clearing of raw cane sugar, the starch content decreases and its filtering rate increases.

This result is achieved by the fact that in the proposed method for purification of curing of raw cane sugar, which provides for cloning of raw sugar by promotions from filters at a temperature of 80-85 ° C, preparing a solution of the enzyme preparation of α-amylase by mixing it with water at a ratio of 1:10, the introduction of a solution of the enzyme preparation in clearing, hydrolysis of starch in clearing before the formation of dextrins, defecation, saturation and filtration, using cane raw sugar with a starch content of 500-2000 mg / kg, sugar is cloned with CAR to achieve 35-40% solids. To prepare a solution of the enzyme preparation, water with a temperature of 80-85 ° C is used. The consumption of the enzyme preparation introduced into the clearing is 100-200 g / m ^{3 of} clearing, and the hydrolysis is carried out for 10-15 minutes.

When the content of starch in the initial cane raw sugar is 500-1000 mg / kg of raw sugar during the preparation of the enzyme preparation solution, water containing 1000 mg / l of starch should be used to increase the activity of the enzyme preparation.

The cleaning method is as follows.

Raw cane sugar, containing starch in an amount of 500-2000 mg / kg, is hot glueed from filters at a temperature of 80-85 ° C for 10-15 minutes to a dry matter content of 35-40%.

A solution of an enzyme preparation containing a heat-resistant α-amylase produced by a genetically modified strain of the microorganism Bacillus is prepared by mixing it with water having a temperature of 80-85 ° C at a ratio of the drug and water of 1:10 for 1-2 minutes. This temperature range corresponds to the temperature of clearing of raw sugar and contributes to a more rapid dissolution of the enzyme preparation.

When the starch content in the initial cane raw sugar is 500-1000 mg / kg of raw sugar, in the process of preparing the enzyme preparation solution, water containing 1000 mg / l of starch is used to increase the activity of the enzyme, because at such low concentrations of starch, the probability of the interaction of the active center of the enzyme with the starch molecule is reduced.

The prepared α-amylase solution is introduced into the trowel mixer in an amount of 100-200 g / m ^{3 of} klerovka and the starch is hydrolyzed for 10-15 minutes until the formation of dextrins. Then clearing is directed to defecation, saturation and filtration.

Example 1. Raw cane sugar with a starch content of 1500 mg / kg is glued with filter slots at a temperature of 80 ° C until a solids content of 40% is reached.

A solution of the enzyme preparation is prepared by mixing it with water having a temperature of 80 ° C, at a ratio of the preparation to water of 1:10 for 1-2 minutes. Klerovka is heated to 80 ° C, a solution of the enzyme preparation of α-amylase is introduced in an amount of 100 g / m ³ and incubated for 15 minutes at a given temperature. Then defecation is carried out for 15 minutes with a flow of lime in the amount of 5% CaO. Next, the defecated clearing is subjected to saturation I and II (to pH 11 and 9.5, respectively) and filtered. The filtration ability of the solution is determined in a laboratory setup operating under a pressure of 6 kPa. The filtration rate of 100 cm ³ clearing is 0.12 dm ³ / (m ² · min). The amount of hydrolyzable starch is 90%.

Example 2. Raw cane sugar with a starch content of 500 mg / kg is glued with filter washouts at a temperature of 80 ° C until a solids content of 40% is reached.

A solution of the enzyme preparation is prepared by diluting it in water with a starch content of 1000 mg / L. The resulting clearing is processed according to the procedure described in example 1. The filtration rate of 100 cm ³ clearing is 0.14 dm ³ / (m ² · min). The amount of hydrolyzable starch is 75%.

Example 3. The experiment is carried out on the clearing of raw sugar with a starch content of 400 mg / kg and solids 50% in a known manner.

The filtration rate of 100 cm ³ clearing is 0.08 dm ³ / (m ² · min). The amount of hydrolyzable starch is 35%.

Thus, the proposed method for purification of raw cane sugar clearing provides a decrease in the starch content in clearing, an increase in its filtration rate, an improvement in crystallization conditions, a decrease in the turbidity of white sugar solutions and an increase in its quality.

Claims (2)

1. A method for purifying raw cane sugar cLEURING, which involves curing the raw sugar by washing with filters at a temperature of 80-85 ° C, preparing a solution of the enzyme preparation of α-amylase by mixing it with water at a ratio of 1:10, introducing a solution of the enzyme preparation into clearing hydrolysis of starch in klerovka to the formation of dextrins, defecation, saturation and filtration, characterized in that raw sugar with a starch content of 500-2000 mg / kg is used, raw sugar is cloned to a solids content of 35-40%, at ohm for solution of the enzyme preparation is water with a temperature of 80-85 ° C, the flow rate of the enzyme preparation is administered in klerovku 100-200 g / m ³ klerovki and hydrolysis is conducted for 10-15 min. 2. The method according to claim 1, characterized in that when the starch content in the initial raw sugar is 500-1000 mg / kg of raw sugar in the process of preparing a solution of the enzyme preparation, water containing 1000 mg / l of starch is used to increase the activity of the enzyme preparation.