RU2552036C1 - Diffusion juice production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: diffusion juice production method envisages beet-root chips and feed water delivery into the diffusion apparatus and extraction process. One introduces sodium salt of dichloroisocyanuric acid in an amount of 15 mg/dm³ into feed water before its introduction into the diffusion apparatus. Extraction process is performed during 60-70 minutes at a temperature of 70-72°C.

EFFECT: invention allows to intensify the extraction process, enhance diffusion and purified juice purification, reduce proteins content in diffusion juice, reduce purified juice colourity and increase sugar sand yield.

Description

The invention relates to the sugar industry, in particular to methods for producing diffusion juice.

The closest in technical essence and the achieved effect is a method for producing a sugar-containing solution in which the washed sugar beets are crushed into chips, scald and fed to a diffusion apparatus for extraction and obtaining diffusion juice. In this case, an aqueous solution containing a complex of substances is used as an extractant: a water-soluble polymer in an amount of 1-100 mg / dm ³ , an electrolyte, a decolorizing reagent and an antiseptic, each of which is taken in an amount of 1-50 mg / dm ³ . The extraction process is carried out simultaneously with the purification of the juice at a temperature of 60-75 ºС and a pH of 8.0-8.5 for 80-90 minutes. To maintain the pH in the diffusion apparatus serves CO ₂ [RF Patent No. 2255980. Method for the production of sugar. Publ. July 10, 2005, Bull. No. 19].

The disadvantages of the method are the low quality of the juice, the use of large amounts of reagents uniquely influencing the process of extracting and holding the non-sugars sucrose, low processing temperatures (60-75 ° ^C), high pH, the complexity and duration of the process, contributing to an active transition nonsugars of beet cossettes into diffusion juice.

The technical task of this invention is to increase the yield of crystalline granulated sugar of a given quality by increasing the purity of diffusion and purified juices, reducing the number of reagents for chemical treatment of the extractant, and intensifying the process.

To solve the technical problem of the invention, a method for producing diffusion juice is provided, which comprises supplying beet chips and feed water to a diffusion apparatus, and an extraction process, where it is new that sodium dichloroisocyanuric acid is added to the feed water before adding it to the diffusion apparatus at a rate of 15 mg dry reagent per 1 dm ^{3 of} water, the duration of the extraction process is 60-70 min at a temperature of 70-72 ºС.

The technical result of the invention is to increase the yield of crystalline granulated sugar of a given quality by increasing the purity of diffusion and purified juices, reducing the number of reagents for chemical processing, intensifying the process, simplifying processing.

The method of obtaining diffusion juice is as follows.

Freed from impurities and washed beets are sent to beets, in which root crops are crushed into chips and fed into a diffusion apparatus. To extract sucrose from beet chips, an aqueous solution of dichloroisocyanuric acid is used, which is prepared before entering it into the diffusion apparatus at the rate of 15 mg of dry reagent per 1 dm ^{3 of} water, the duration of the extraction process is 60-70 min at a temperature of 70-72 ^º C.

This method of processing beet chips allows us to stabilize the pH in the diffusion apparatus, reduce the transition of high molecular weight non-sugars from beets to diffusion juice, prevent the development of microorganisms, and reduce unaccounted for sucrose loss.

When beet chips are treated with an aqueous solution of the sodium salt of dichloroisocyanuric acid, the bactericidal properties of the reagent are manifested due to the release of active chlorine, which is part of the reagent, the purity of diffusion and purified juices increases, which contributes to an increase in the yield of granulated sugar.

The method is illustrated by the following examples.

Example 1 (prototype). Washed sugar beets are crushed into beet chips, scalded and fed to a diffusion apparatus for extraction and production of diffusion juice. In this case, an aqueous solution containing a complex of substances, such as NaOH, Ca (OH) Cl, H ₂ O ₂ , the flocculant Praestol, each of which is taken in an amount of 50 mg / dm ^{3, is} used as an extractant. The extraction process is carried out simultaneously with the purification of the juice at a temperature of 70 ºС and a pH of 8.0 for 90 minutes. To maintain the required pH of 8.0, carbon dioxide is fed into the diffusion apparatus.

The results of the analysis of the obtained diffusion juice: purity 88.6%, mass fraction of proteins 0.32 g / cm ³ . Such juice cannot be used to thicken in syrup and to obtain crystalline sugar without additional defecaturation purification.

Juice after defecaturation purification has a purity of 90.7%, color 16.1 srvc

Example 2. Washed sugar beets are sent to beets, in which the root crops are crushed into chips and served in a diffusion apparatus. To extract sucrose from beet chips, an aqueous solution of dichloroisocyanuric acid is used, which is prepared before entering it into the diffusion apparatus at the rate of 15 mg of dry reagent per 1 dm ^{3 of} water. The duration of the extraction process is 70 min at a temperature of 72 ºС.

Analysis of the obtained diffusion juice: purity 90.9%, mass fraction of proteins - 0.28 g / cm ³ .

After defecosaturation purification, the purity of the juice is 92.7%, the color is 8.9 conventional units

As can be seen from the examples, the proposed method for the extraction of sucrose from beet chips with an aqueous solution of dichloroisocyanuric acid at a concentration of 15 mg / dm ³ makes it possible to increase the purity of diffusion and purified juices, which helps to increase the yield of granulated sugar, as well as reduce the protein content in diffusion juice and the color of purified juice, to intensify and simplify the process of extraction of sucrose from beet chips.

The best indicators for processing beet chips are the content of sodium salt of dichloroisocyanuric acid at the rate of 15 mg / dm ³ , the processing temperature is 70-72 ºС, the duration of the extraction process is 60-70 min.

The decrease in the content of sodium salt of dichloroisocyanuric acid less than 15 mg / DM ³ does not allow to achieve the desired result, and with an increase in the proposed value, the purity of the diffusion juice decreases.

With a decrease in temperature below 70 ºС, complete beet plasmolysis and sucrose extraction from the chips do not occur, and an increase in temperature above 72 ⁰ C leads to an increased transition of high molecular weight non-sugars to diffusion juice and overheating of beet chips in a diffusion apparatus.

The proposed method allows you to:

- intensify the extraction process;

- increase the purity of diffusion juice by 2.3%;

- reduce the protein content in diffusion juice by 12.5%;

- increase the purity of purified juice by 2.0%;

- reduce the color of purified juice by 44.7%;

- increase the yield of granulated sugar by 0.5%.

Claims (1)

A method for producing diffusion juice, which involves the supply of beet chips and feed water to a diffusion apparatus, an extraction process, characterized in that sodium dichloroisocyanuric acid is added to the feed water before it is introduced into the diffusion apparatus at a rate of 15 mg / dm ³ , the duration of the extraction process is 60 -70 minutes at a temperature of 70-72 ⁰ C.