BG60592B1 - Raw sugar and method for its production from sugar-beet - Google Patents

Abstract

By the method, the sugar beet components are used optimally. A new, special raw sugar, white sugar and a byproduct molasses which has a long storage life, and dry beet cuts, are produced. The method is effected in several stages, first juice for the manufacture of white sugar is initially produced, followed by second juice for the manufacture of the special raw sugar, and then - third juice for the manufacture of white sugar.

Description

TECHNICAL FIELD

The invention relates to raw sugar and a method for its production from sugar beet.

BACKGROUND OF THE INVENTION

Sugar beets produce high-purity refined products, such as white sugar, and wholly unrefined beet syrups.

The white sugar, which is obtained by purifying the juice with lime milk and subsequent crystallization to separate the non-sugars, has a good shelf life, a wide field of application and precisely the purity required by nutrition physiologists for this product.

Sugar syrup, which is obtained by heating the sugar beet and thickening the resulting juice, is appreciated by some consumers due to its non-sugar content. By producing this dark brown syrup, maintaining glucose and fructose sucrose for a long time by maintaining a high temperature for a long time. Thereafter, the syrup is not suitable for crystallization and also cannot be converted into a better digestible product.

German patent 806 825 discloses a method for producing sugar beet with high pectin content and high syrup yield. Beet syrup should not contain crystals, as it is known that it is used for spreading on bakery products. Therefore, by thermal decomposition of pectin, acid is formed and through this acid sucrose is decomposed equal to glucose and fructose. This objective can be achieved by varying process parameters such as steam treatment time, steam treatment temperature, and number of process steps. The said patent describes a two-step process in which the necessary conversion of pectin is included before the second compression step, i. it is carried out purposefully.

SUMMARY OF THE INVENTION

The invention provides a multi-step process for the preparation of special raw sugar and white beet sugar. The new special raw sugar is powdered, well digested and contains the main ingredients of sugar beet.

According to the process according to the invention, sugar beet first produces the first juice for the production of white sugar, 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 step of the method is necessary because the sugar beet contains some undesirable impurities, such as bitter taste, unpleasant odor and enzymes that spoil the taste of special raw sugar. In the production of white sugar, these substances do not interfere, as they precipitate during the purification of the sugar juice with boiling milk. A considerable part of these substances is found in the first juice of high concentration obtained. Only the second juice obtained afterwards is suitable for the production of the special raw sugar. Obtaining a third juice in a subsequent stage is then used to extract sugar for economic reasons (optimum use of the raw material).

To obtain the first juice for the production of white sugar, the sugar beet is washed and crushed and some of the resulting beet slices are heated, preferably in a continuously functioning blanching device, by rapid heating with steam to a temperature of from 70 to 90 ° C.

The blanching time is determined so that the beetroot leaves leaving the blanching device are not colored in the dark.

The blanching time is at least 40 s. After blanching, the beet slices are extracted to produce juice for special raw sugar or pressed.

The residue obtained from the extraction or pressing of the blanched beet pulp is processed to dry beet pulp and other juice to produce white sugar.

The juice obtained during the processing of the residue and the first juice are processed together as a mixed juice into white sugar and molasses.

According to the method according to the invention, the sugar beet or parts thereof, hereinafter called beet, obtained by peeling, chopping or cutting, are washed and then preferably cut into small pieces. The beet slices are then introduced into a continuous blanching facility and, by direct steam heating, rapidly raise their temperature to about 70 to 90 ° C. This produces a condensate in which the ingredients of the sugar beet-first juice (syrup 1 or broth) are dissolved. The undesirable substances contained in the special raw sugar contained therein are submitted for the production of white sugar according to the classical scheme and, in the course of the boiling milk syrup purification, are destroyed, respectively separated, by precipitation.

The blanching time is controlled in order to inactivate the phenoloxidase so that leaving the blanching equipment is not colored in the dark. A blanching time of about 40 s prevents staining after steam heating. Such short heating results in a high content of sucrose and other valuable components of the sugar beet (for example, vitamins) and stops the inversion, which creates the preconditions for the production of the very valuable dry product.

In addition, under the selected conditions for the blanching and processing of beet slices, the structure of the slices is preserved, which is especially important for the next stage of the process of obtaining juice 2 for the production of special raw sugar.

In this second juice production, the structure of the beet slices should remain unchanged for the next third juice production.

From the residue after the second juice production, a third juice (juice 3) is then obtained. For this purpose either pressing after addition of water or ordinary extraction may be used. The residual sugar content after its completion should be reduced to approximately zero.

Juices 1 and 3 are collected and subjected to classical purification with lime milk. The mixed juice obtained from juice 1 and juice 3 is then concentrated and white sugar is obtained by crystallization.

Designed for the production of special raw sugar juice 2, it can be thickened without additives, since the foaming saponins contained in the sugar beet are substantially contained in juice 1. The tendency to form deposits in juice 2 is also significantly reduced. This juice is preferably concentrated by a multi-step process to a concentrate of 76-70% dry matter. As concentration increases during compaction, the separated solids are removed. This is accomplished mainly by separation of 35-45% dry matter.

The resulting syrup may be stored in a container, subject to appropriate prescriptions for the storage of thick syrups.

The dedicated raw sugar syrup production can be processed by a suitable drying method, such as vacuum drying, spray drying or freezing, to a dry product.

DESCRIPTION OF THE FIGURES Attached

The proposed method is explained in more detail with the attached figures, of which:

Figure 1 is a general diagram of the method;

Figure 2 is a diagram of the method and balance of quantities of Example 1;

Figure 3 is a diagram of the method and balance of quantities of Example 2.

Examples of carrying out the invention

The practical implementation of the method according to the invention is further clarified by the following exemplary embodiments. In the examples, 100 t of sugar beet is always obtained, and all quantitative data refer to that amount of sugar beet. Thus, the target products / white sugar and special raw sugar / are obtained "in% of sugar beet" - a commonly used parameter in sugar production technology.

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

10Ot sugar beet with 25.0% dry matter, sugar content 18.4% and 4.7% precipitates and average temperature 10 ° C are cut and steam heated for 1 min to 85 ° C. This gives 18.89 t of juice with a dry matter content of 16.4% and 14.1% sugar content; the purity of this syrup is 86.4%. 21.86 tonnes of dry matter and 15.7 tonnes of sugar remain in the blanched slices. From these slices, a second juice (juice 2) is obtained by pressing, containing 9.74 t of soluble dry matter and 8.861 sugar. This juice is concentrated. Separation removes about 1% of the precipitate and feeds it to produce white sugar. The syrup is dried until special raw sugar is obtained. 9.9 t of special crude sugar is obtained.

The residual pressing material obtained in the production of the special raw sugar is extracted by a method known in the art, with the extraction losses being 0.25 t of sugar. The mixed sugar syrup (juice 1 + 2) obtained for the production of white sugar contains 10.25 t of dry matter and 9.35 t of sugar. Removal of 0.271 non-sugars by purification of lime syrup, thickening and crystallization, at a molasses purity of 62.5% and a dry matter content of 80%, yields the following quantities of 8.3 t white sugar and 2.1 t molasses with 50% sugar content. The extracted, pressed beetroot slices are dried in a known manner on their own or together with some of the molasses.

The complete scheme of the method together with the balance of quantities is presented in Fig. 2.

The final product obtained from drying, for example, has the following characteristics / per 100 g of product /:

Dry matter content 97.5 g Sucrose 88,6 g Non-sugary substances 8,9 g Sugar invert 1.4 g Ash 2.7 g Potassium 840 mg Sodium 90 mg Calcium 20 mg Magnesium 120 mg Iron 6 mg Zinc 1.5 mg

Amino acids / free / 270 mg

Vitamin B 1.5 mg

The abbreviations used in Figures 2 and 3 have the following meanings: M - total mass, T dry mass, Z - sugar mass, NZ - non-sugar mass, TS% - dry matter content, Z% - sugar content, MK% - content of precipitates and Q is Z / T x 100.

Example 2. In this exemplary embodiment, the juice for the production of the special raw sugar is also obtained by pressing, but a higher amount of white sugar and a smaller amount of special raw sugar are obtained.

100 t of sugar beet with an average solids content of 25%, sugar 18.4% and 4.7% precipitates and an average temperature of 10 ° C are cut and some of it is taken away to produce raw sugar, while the rest is they miss the stages of the blanching and pressing process. Thus, in contrast to Example 1, about 2.5 t of special raw sugar per 100 t of sugar beet is obtained. The fresh pulverized material and the pressing material from the production of special raw sugar (85,541 in total) are extracted, keeping the extraction losses at about 0,25 t of sugar and the resulting juice 3 is mixed with juice 1 to yield 98, 82 t mixed syrup (juice 1 + 3) containing 17.49 t dry matter and 15.931 sugar. After separation of 0.471 non-sugars, purification of the boiled milk syrup and subsequent thickening and crystallization, at 62.5% molasses purity and 80% dry matter, 14.11 t white sugar and 1.82 t molasses are obtained. with 50% sugar content. The extracted and pressed beet slices were dried as in Example 1 alone or together with a portion of the molasses in a known manner.

Typical indicators characterizing the new raw sugar may be indicated as follows (per 100 g product):

Dry substance 96-99 g Sucrose 84-90 g Non-sugary substances 6-15 g Sugar invert 1- 3 y Ash 2-3 g

Potassium

Sodium

Calcium

Magnesium Iron

Zinc Amino Acids / Free / Vitamin B

500-1000 mg

50-150 mg

10-50 mg

50-150 mg

4-10 mg

1- 2 mg

200-400 mg

1- 3 mg

Claims (8)

Patent claims 1. Raw sugar, characterized in that it contains per 100 g of product 96-99 g of dry matter, 84-90 g of sucrose, 6-15 g of non-sugar substances, 2-3 g of ash, 500-1000 mg of potassium, 50-150 mg of sodium, 10-50 mg of calcium, 50-150 mg of magnesium, 4-10 mg of iron, 1-2 mg of zinc, 200-400 mg of free amino acids, 13 mg of vitamin B. 2. A method for producing sugar from sugar beet, characterized in that the processing of the sugar beet is multi-stage, with the first stage producing a first juice for the production of white sugar, then a second juice for the production of raw sugar according to claim 1, and the third stage producing a third juice for the production of white sugar. 3. Method according to claim 2, characterized in that for obtaining the first juice the sugar beet is washed, crushed and part of the obtained beet slices are placed in a continuous blanching device and heated with steam to a temperature of about 70 to 90°C. 5 4. Method according to claim 1 and 2, characterized in that the blanching time is controlled so that the beetroot slices leaving the blanching device are not darkly colored. 10 5. Method according to claim 4, characterized in that the blanching time is set to at least 40 s. 6. Method according to claim 3, characterized in that after blanching 15 beet slices are extracted or pressed to obtain the juice for the production of raw sugar. 7. Method according to claim 5, 6 and 7, characterized in that the obtained 20 during the extraction or pressing of blanched beetroot, the residue is processed into dry beetroot or other juice for the production of white sugar. 8. A method according to claim 7, characterized in that 25 characterized by the fact that the juice obtained during the processing of the residue and the first juice are processed together as a mixed syrup to white sugar and molasses.