阅读说明：本技术 一种调味品白糖的制备方法 (Preparation method of seasoning white sugar ) 是由 王明群 赵明月 于 2021-01-22 设计创作，主要内容包括：本发明公开了一种调味品白糖的制备方法,以甘蔗为原料制备而成,包括以下步骤：步骤1：甘蔗预处理,将甘蔗清洗干净后斩切,破碎；步骤2：压榨,经过预处理后的甘蔗,送入压榨机进行压榨,将甘蔗分为蔗汁和蔗渣；步骤3：蔗汁清洗,分离可溶性杂质；通过添加石灰和磷酸使杂质沉淀,利用Ca(OH)2+2HY→CaY2+2H2O的原理将沉淀分离,初步处理得到清糖汁A,其中Y为有机酸的阴离子,将清糖汁A浓缩成糖浆B后,向糖浆B中加入亚硫酸,使得清糖汁A中SO2的含量为0.2～0.5g/L,传统的在蔗汁中加入的SO2含量通常为1.5～2g/L,相对于蔗汁而言,糖浆B中加入的SO2较少,进而减少了SO2的加入,从根本上降低了SO2的含量。(The invention discloses a preparation method of seasoning white sugar, which is prepared by taking sugarcane as a raw material and comprises the following steps: step 1: pretreating the sugarcane, namely cleaning the sugarcane, chopping and crushing the cleaned sugarcane; step 2: pressing, namely conveying the pretreated sugarcane into a presser to press, and dividing the sugarcane into sugarcane juice and bagasse; and step 3: cleaning cane juice, and separating soluble impurities; the method comprises the steps of precipitating impurities by adding lime and phosphoric acid, separating precipitates by utilizing the principle of Ca (OH)2+2HY → CaY2+2H2O, primarily treating to obtain clear sugar juice A, wherein Y is an anion of an organic acid, concentrating the clear sugar juice A into syrup B, and then adding sulfurous acid into the syrup B to ensure that the content of SO2 in the clear sugar juice A is 0.2-0.5 g/L, the content of SO2 added into the conventional cane juice is usually 1.5-2 g/L, compared with the cane juice, the amount of SO2 added into the syrup B is less, the addition of SO2 is reduced, and the content of SO2 is fundamentally reduced.)

1. A preparation method of seasoning white sugar is characterized by comprising the following steps: the sugarcane beverage is prepared from sugarcane serving as a raw material, and comprises the following steps:

step 1: pretreating the sugarcane, namely cleaning the sugarcane, chopping and crushing the cleaned sugarcane;

step 2: pressing, namely conveying the pretreated sugarcane into a presser to press, and dividing the sugarcane into sugarcane juice and bagasse;

and step 3: cleaning cane juice, and separating soluble impurities;

and 4, step 4: evaporating the cane juice, namely evaporating and concentrating the cane juice;

and 5: crystallizing the cane juice to obtain the finished product of white sugar.

2. The method for preparing seasoning white sugar according to claim 1, wherein the method comprises the following steps: the step 2 comprises the following steps:

step 2.1: after the sugarcane enters a compressor unit, extracting sugar through multiple squeezing and multiple infiltration;

step 2.2: respectively transporting the squeezed cane juice and bagasse away;

step 2.3: the mixed juice contains more cane trash which is separated and removed by a curved plug, and the recovered cane trash is sent back to the cane crusher for processing.

3. The method for preparing seasoning white sugar according to claim 1, wherein the method comprises the following steps: the step 3 comprises the following steps:

step 3.1: filtering insoluble non-sugar impurities N in the cane juice mixed solution by a filtering device, such as suspended substances such as chlorophyll, bagasse and soil;

step 3.2: pre-liming the filtered cane juice mixed solution, heating for the first time, adding lime and phosphoric acid, precipitating and separating out soluble non-sugar impurities M, and removing a large amount of non-sugar;

step 3.3: primarily treating to obtain clear sugar juice A.

4. The method for preparing seasoning white sugar according to claim 1, wherein the method comprises the following steps: the step 4 comprises the following steps:

step 4.1: concentrating the clear sugar juice A into syrup B with a power of 60-65B and a temperature of about 60 ℃;

step 4.2: graying to pH = 11.0-11.5, and heating to 105 ℃;

step 4.3: and (3) filling CO2 into the syrup B until the pH = 7.5-8.0, and separating the precipitate to obtain clear syrup C.

5. The method for preparing seasoning white sugar according to claim 1, wherein the method comprises the following steps: the step 5 comprises the following steps:

step 5.1: boiling sugar, namely boiling the clear syrup C;

step 5.2: the molasses is thrown out by the action of centrifugal force generated when the centrifuge rotates rapidly, and the sucrose crystals are left in the screen basket due to the obstruction of the screen.

6. The method for preparing seasoning white sugar according to claim 3, wherein the method comprises the following steps: said step 3.2 comprises the steps of:

step 3.2.1: the range of the total phosphoric acid value added is 400 ppm-450 ppm, wherein ppm represents the phosphoric acid value;

step 3.2.2: the PH of the cane juice was adjusted to PH =8 by the addition of lime.

7. The method for preparing seasoning white sugar according to claim 4, wherein the method comprises the following steps: said step 4.1 comprises the steps of:

step 4.1.1: adding sulfurous acid into the clear sugar juice A;

step 4.1.2: the content of SO2 in the sugar juice A is 0.2-0.5 g/L.

8. The method for preparing seasoning white sugar according to claim 4, wherein the method comprises the following steps: said step 4.3 comprises the steps of:

step 4.3.1: cooling and washing the CO2 tail gas;

step 4.3.2: transporting cleaned C02 through a pipeline;

step 4.3.3: CO2 was used to saturate syrup B.

9. The method for preparing seasoning white sugar according to claim 5, wherein the method comprises the following steps: the step 5.1 comprises the following steps:

step 5.1.1: concentrating the clear syrup C to separate out crystals;

step 5.1.2: mixing the boiled crystal and molasses to obtain massecuite;

step 5.1.3: after the massecuite is unloaded, the massecuite is cooled down again, and the original massecuite and crystals continue to grow up.

10. The method for preparing seasoning white sugar according to claim 5, wherein the method comprises the following steps: the step 5 further comprises the following steps:

step 5.3: drying, namely drying and cooling the white granulated sugar discharged from the centrifuge by a dryer;

step 5.4: sieving, wherein the granulated sugar from the drier has different crystal grain sizes with lots of lumps and powdered sugar, and grading by sieving.

Technical Field

The invention belongs to the technical field of seasonings, and particularly relates to a preparation method of seasoning white sugar.

Background

The flavoring mainly comprises vanilla and spice; herbs are leaves of various plants. They may be fresh, air-dried or ground; the perfume is plant seed, flower bud, fruit, flower, bark and root; the flavour is much stronger than vanilla; in some cases, a plant can be used for producing both herbs and spices. Some condiments are made by mixing a plurality of spices (such as red paprika), or by mixing a plurality of herbs (such as a sachet); the product is widely applied to diet, cooking and food processing, is used for improving the taste of food and has the functions of removing fishy smell, removing mutton smell, removing greasy, increasing aroma, increasing freshness and the like.

The white sugar is refined sugar prepared from sugar cane and sugar beet squeezed molasses; white sugar is white, clean and high in sweetness; the white sugar contains sugar, which is one of main nutrition sources of human body, the consumption of human body is maintained by the heat energy generated after the sugar is oxidized, and about 70% of the energy required by human body activity is supplied by the sugar; at present, sugar cane and white granulated sugar can be divided into sulfurized sugar and carbonized sugar according to different sugar making processes; the carbonized sugar has longer shelf life, better quality and higher price than the sulfurized sugar, and the sulfurized sugar is produced by most domestic sugar factories at present.

However, most of the existing white sugar is subjected to two times of sulfitation in the production process, so that the white sugar contains more oxides of sulfurous acid, the produced white sugar can change color and yellow after being placed for a long time, the storage time is short, and the primary factor influencing the residual quantity of sulfur dioxide in the white sugar is the quantity of the sulfur dioxide added in the production process; meanwhile, the method is also influenced by other factors in the sugarcane raw materials and the production process, so that under the basically same technological process and conditions, the residual sulfur dioxide content of the white sugar is greatly different; although the carbonic acid method removes more non-sugar substances than the sulfurous acid method, the total recovery rate is higher, and the prepared finished sugar has higher purity and lower color value and can be stored for a long time without color change, the process flow is more complicated, so the preparation method of the flavoring white sugar is needed.

Disclosure of Invention

The technical problem to be solved by the invention is to overcome the existing defects, and provide a preparation method of seasoning white sugar, so as to solve the problems that the existing white sugar proposed in the background art is mostly subjected to two times of sulfitation in the production process, so that the white sugar contains more oxides of sulfurous acid, and the produced white sugar changes color and yellows after being placed for a long time, and the storage time is short.

In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of seasoning white sugar, which is prepared by taking sugarcane as a raw material, comprises the following steps:

step 1: pretreating the sugarcane, namely cleaning the sugarcane, chopping and crushing the cleaned sugarcane;

step 2: pressing, namely conveying the pretreated sugarcane into a presser to press, and dividing the sugarcane into sugarcane juice and bagasse;

and step 3: cleaning cane juice, and separating soluble impurities;

and 4, step 4: evaporating the cane juice, namely evaporating and concentrating the cane juice;

and 5: crystallizing the cane juice to obtain the finished product of white sugar.

Preferably, the step 2 comprises the following steps:

step 2.1: after the sugarcane enters a compressor unit, extracting sugar through multiple squeezing and multiple infiltration;

step 2.2: respectively transporting the squeezed cane juice and bagasse away;

step 2.3: the mixed juice contains more cane trash which is separated and removed by a curved plug, and the recovered cane trash is sent back to the cane crusher for processing.

Preferably, the step 3 comprises the following steps:

step 3.1: filtering insoluble non-sugar impurities N in the cane juice mixed solution by a filtering device, such as suspended substances such as chlorophyll, bagasse and soil;

step 3.2: pre-liming the filtered cane juice mixed solution, heating for the first time, adding lime and phosphoric acid, precipitating and separating out soluble non-sugar impurities M, and removing a large amount of non-sugar;

step 3.3: primarily treating to obtain clear sugar juice A.

Preferably, the step 4 comprises the following steps:

step 4.1: concentrating the clear sugar juice A into syrup B with a power of 60-65B and a temperature of about 60 ℃;

step 4.2: graying to pH = 11.0-11.5, and heating to 105 ℃;

step 4.3: and (3) filling CO2 into the syrup B until the pH = 7.5-8.0, and separating the precipitate to obtain clear syrup C.

Preferably, the step 5 comprises the following steps:

step 5.1: boiling sugar, namely boiling the clear syrup C;

step 5.2: the molasses is thrown out by the action of centrifugal force generated when the centrifuge rotates rapidly, and the sucrose crystals are left in the screen basket due to the obstruction of the screen.

Preferably, said step 3.2 comprises the steps of:

step 3.2.1: the range of the total phosphoric acid value added is 400 ppm-450 ppm, wherein ppm represents the phosphoric acid value;

step 3.2.2: the PH of the cane juice was adjusted to PH =8 by the addition of lime.

Preferably, said step 4.1 comprises the steps of:

step 4.1.1: adding sulfurous acid into the clear sugar juice A;

step 4.1.2: the content of SO2 in the sugar juice A is 0.2-0.5 g/L.

Preferably, said step 4.3 comprises the steps of:

step 4.3.1: cooling and washing the CO2 tail gas;

step 4.3.2: transporting cleaned C02 through a pipeline;

step 4.3.3: CO2 was used to saturate syrup B.

Preferably, said step 5.1 comprises the steps of:

step 5.1.1: concentrating the clear syrup C to separate out crystals;

step 5.1.2: mixing the boiled crystal and molasses to obtain massecuite;

step 5.1.3: after the massecuite is unloaded, the massecuite is cooled down again, and the original massecuite and crystals continue to grow up.

Preferably, the step 5 further comprises the following steps:

step 5.3: drying, namely drying and cooling the white granulated sugar discharged from the centrifuge by a dryer;

step 5.4: sieving, wherein the granulated sugar from the drier has different crystal grain sizes with lots of lumps and powdered sugar, and grading by sieving.

Compared with the prior art, the invention provides a preparation method of seasoning white sugar, which has the following beneficial effects:

1. according to the invention, impurities are precipitated by adding lime and phosphoric acid, the precipitate is separated by utilizing the principle of Ca (OH)2+2HY → CaY2+2H2O, and is subjected to primary treatment to obtain the clear sugar juice A, wherein Y is an anion of an organic acid, the clear sugar juice A is concentrated into syrup B, and then sulfurous acid is added into the syrup B, SO that the content of SO2 in the clear sugar juice A is 0.2-0.5 g/L, the content of SO2 added into the conventional cane juice is usually 1.5-2 g/L, compared with the cane juice, the amount of SO2 added into the syrup B is less, the addition of SO2 is reduced, and the content of SO2 is reduced fundamentally;

2. according to the invention, sulfurous acid is added, so that sulfurous acid can rapidly react with impurities, the consumption of CO2 is reduced while the addition of sulfurous acid is reduced, the influence on the production efficiency due to slow reaction of CO2 is prevented, and the waste of resources is reduced by cooling, washing and reusing CO2 in tail gas.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example one

The invention provides a technical scheme that: a preparation method of seasoning white sugar, which is prepared by taking sugarcane as a raw material, comprises the following steps:

step 1: pretreating the sugarcane, namely cleaning the sugarcane, chopping and crushing the cleaned sugarcane;

step 2: pressing, namely conveying the pretreated sugarcane into a presser to press, and dividing the sugarcane into sugarcane juice and bagasse;

and step 3: cleaning cane juice, and separating soluble impurities;

and 4, step 4: evaporating the cane juice, namely evaporating and concentrating the cane juice;

and 5: crystallizing the cane juice to obtain the finished product of white sugar.

The invention has the following use process: firstly, preprocessing the sugarcane, wherein the preprocessing refers to cleaning the sugarcane, chopping and crushing the cleaned sugarcane; then squeezing is carried out; the pretreated sugarcane is sent into a squeezer to be squeezed, and the sugarcane is divided into juice and bagasse; then, the cane juice is cleaned and is just squeezed out, which is only turbid and has a plurality of impurities besides the main component of cane sugar; the cane juice is cleaned and separated into insoluble impurities (cane trash, silt and the like) which are filtered and soluble impurities (various organic salts, colloidal substances, inorganic salts and the like) which are precipitated; when the soluble impurities are precipitated, chemical agents are required to be added to precipitate the impurities, and then the precipitate is separated to obtain clear and transparent juice with low chroma; and then, evaporating the cane juice, namely evaporating and concentrating the cane juice and crystallizing the cane juice, evaporating and concentrating the cane juice to obtain syrup, and processing the syrup in a series of ways to obtain the finished product of the white sugar.

Example two

The invention provides a technical scheme that: a preparation method of seasoning white sugar, which is prepared by taking sugarcane as a raw material, comprises the following steps:

step 1: pretreating the sugarcane, namely cleaning the sugarcane, chopping and crushing the cleaned sugarcane;

step 2: pressing, namely conveying the pretreated sugarcane into a presser to press, and dividing the sugarcane into sugarcane juice and bagasse;

and step 3: cleaning cane juice, and separating soluble impurities;

and 4, step 4: evaporating the cane juice, namely evaporating and concentrating the cane juice;

and 5: crystallizing the cane juice to obtain the finished product of white sugar.

In the present invention, preferably, step 2 includes the steps of:

step 2.1: after the sugarcane enters a compressor unit, extracting sugar through multiple squeezing and multiple infiltration;

step 2.2: respectively transporting the squeezed cane juice and bagasse away;

step 2.3: the mixed juice contains more cane trash which is separated and removed by a curved plug, and the recovered cane trash is sent back to the cane crusher for processing.

In the present invention, preferably, step 3 includes the steps of:

step 3.1: filtering insoluble non-sugar impurity N in the cane juice mixed liquor by a filtering device,

suspended substances such as chlorophyll, bagasse and mud;

step 3.2: pre-liming the filtered cane juice mixed solution, heating for the first time, adding lime and phosphoric acid, precipitating and separating out soluble non-sugar impurities M, and removing a large amount of non-sugar;

step 3.3: primarily treating to obtain clear sugar juice A.

The invention has the following use process: firstly, preprocessing the sugarcane, wherein the preprocessing refers to cleaning the sugarcane, chopping and crushing the cleaned sugarcane; then squeezing is carried out; the pretreated sugarcane is sent into a squeezer to be squeezed, and the sugarcane is divided into juice and bagasse; then, the cane juice is cleaned and is just squeezed out, which is only turbid and has a plurality of impurities besides the main component of cane sugar; the cane juice is cleaned and separated into insoluble impurities (cane trash, silt and the like) which are filtered and soluble impurities (various organic salts, colloidal substances, inorganic salts and the like) which are precipitated; when the soluble impurities are precipitated, lime and phosphoric acid are added to precipitate the impurities, the precipitate is separated by utilizing the principle of Ca (OH)2+2HY → CaY2+2H2O, and clear sugar juice A is obtained by primary treatment, wherein Y is an anion of organic acid; and then, evaporating the cane juice, namely evaporating and concentrating the cane juice and crystallizing the cane juice, evaporating and concentrating the cane juice to obtain syrup, and processing the syrup in a series of ways to obtain the finished product of the white sugar.

EXAMPLE III

The invention provides a technical scheme that: a preparation method of seasoning white sugar, which is prepared by taking sugarcane as a raw material, comprises the following steps:

step 1: pretreating the sugarcane, namely cleaning the sugarcane, chopping and crushing the cleaned sugarcane;

step 2: pressing, namely conveying the pretreated sugarcane into a presser to press, and dividing the sugarcane into sugarcane juice and bagasse;

and step 3: cleaning cane juice, and separating soluble impurities;

and 4, step 4: evaporating the cane juice, namely evaporating and concentrating the cane juice;

and 5: crystallizing the cane juice to obtain the finished product of white sugar.

In the present invention, preferably, step 2 includes the steps of:

step 2.1: after the sugarcane enters a compressor unit, extracting sugar through multiple squeezing and multiple infiltration;

step 2.2: respectively transporting the squeezed cane juice and bagasse away;

step 2.3: the mixed juice contains more cane trash which is separated and removed by a curved plug, and the recovered cane trash is sent back to the cane crusher for processing.

In the present invention, preferably, step 3 includes the steps of:

step 3.1: filtering insoluble non-sugar impurities N in the cane juice mixed solution by a filtering device, such as suspended substances such as chlorophyll, bagasse and soil;

step 3.2: pre-liming the filtered cane juice mixed solution, heating for the first time, adding lime and phosphoric acid, precipitating and separating out soluble non-sugar impurities M, and removing a large amount of non-sugar;

step 3.3: primarily treating to obtain clear sugar juice A.

In the present invention, preferably, step 4 includes the steps of:

step 4.1: concentrating the clear sugar juice A into syrup B with a power of 60-65B and a temperature of about 60 ℃;

step 4.2: graying to pH = 11.0-11.5, and heating to 105 ℃;

step 4.3: and (3) filling CO2 into the syrup B until the pH = 7.5-8.0, and separating the precipitate to obtain clear syrup C.

The invention has the following use process: firstly, preprocessing the sugarcane, wherein the preprocessing refers to cleaning the sugarcane, chopping and crushing the cleaned sugarcane; then squeezing is carried out; the pretreated sugarcane is sent into a squeezer to be squeezed, and the sugarcane is divided into juice and bagasse; then, the cane juice is cleaned and is just squeezed out, which is only turbid and has a plurality of impurities besides the main component of cane sugar; the cane juice is cleaned and separated into insoluble impurities (cane trash, silt and the like) which are filtered and soluble impurities (various organic salts, colloidal substances, inorganic salts and the like) which are precipitated; when the soluble impurities are precipitated, lime and phosphoric acid are added to precipitate the impurities, the precipitate is separated by utilizing the principle of Ca (OH)2+2HY → CaY2+2H2O, and clear sugar juice A is obtained by primary treatment, wherein Y is an anion of organic acid; and then evaporating the clear sugar juice A, concentrating the clear sugar juice A into syrup B with 60-65B power and the temperature of about 60 ℃, then liming the syrup B to the pH = 11.0-11.5, heating to the temperature of 105 ℃, fully filling CO2 into the syrup B to the pH = 7.5-8.0, and according to the experimental result of the table 1, the liming pH1= 11.0-11.5 is shown to achieve the optimal condensation point, and the full filling pH = 7.5-8.0 is shown to reduce the content of calcium in the syrup, generate a large amount of CaCO3 precipitates with adsorption effect, filter the generated precipitate to obtain concentrated clear sugar pulp C, and obtain the finished white sugar through a series of processing under the strong alkali environment.

Table 1

Example four

The invention provides a technical scheme that: a preparation method of seasoning white sugar, which is prepared by taking sugarcane as a raw material, comprises the following steps:

step 1: pretreating the sugarcane, namely cleaning the sugarcane, chopping and crushing the cleaned sugarcane;

step 2: pressing, namely conveying the pretreated sugarcane into a presser to press, and dividing the sugarcane into sugarcane juice and bagasse;

and step 3: cleaning cane juice, and separating soluble impurities;

and 4, step 4: evaporating the cane juice, namely evaporating and concentrating the cane juice;

and 5: crystallizing the cane juice to obtain the finished product of white sugar.

In the present invention, preferably, step 2 includes the steps of:

step 2.1: after the sugarcane enters a compressor unit, extracting sugar through multiple squeezing and multiple infiltration;

step 2.2: respectively transporting the squeezed cane juice and bagasse away;

step 2.3: the mixed juice contains more cane trash which is separated and removed by a curved plug, and the recovered cane trash is sent back to the cane crusher for processing.

In the present invention, preferably, step 3 includes the steps of:

step 3.1: filtering insoluble non-sugar impurities N in the cane juice mixed solution by a filtering device, such as suspended substances such as chlorophyll, bagasse and soil;

step 3.2: pre-liming the filtered cane juice mixed solution, heating for one time, adding lime and phosphoric acid,

precipitating out soluble non-sugar impurities M, and removing a large amount of non-sugar;

step 3.3: primarily treating to obtain clear sugar juice A.

In the present invention, preferably, step 4 includes the steps of:

step 4.1: concentrating the clear sugar juice A into syrup B with a power of 60-65B and a temperature of about 60 ℃;

step 4.2: graying to pH = 11.0-11.5, and heating to 105 ℃;

step 4.3: and (3) filling CO2 into the syrup B until the pH = 7.5-8.0, and separating the precipitate to obtain clear syrup C.

In the present invention, preferably, step 5 includes the steps of:

step 5.1: boiling sugar, namely boiling the clear syrup C;

step 5.2: the molasses is thrown out by the action of centrifugal force generated when the centrifuge rotates rapidly, and the sucrose crystals are left in the screen basket due to the obstruction of the screen.

In the present invention, preferably, step 3.2 comprises the following steps:

step 3.2.1: the range of the total phosphoric acid value added is 400 ppm-450 ppm, wherein ppm represents the phosphoric acid value;

step 3.2.2: the PH of the cane juice was adjusted to PH =8 by the addition of lime.

In the present invention, preferably, step 4.1 comprises the following steps:

step 4.1.1: adding sulfurous acid into the clear sugar juice A;

step 4.1.2: the content of SO2 in the sugar juice A is 0.2-0.5 g/L.

The invention has the following use process: firstly, preprocessing the sugarcane, wherein the preprocessing refers to cleaning the sugarcane, chopping and crushing the cleaned sugarcane; then squeezing is carried out; the pretreated sugarcane is sent into a squeezer to be squeezed, and the sugarcane is divided into juice and bagasse; then, the cane juice is cleaned and is just squeezed out, which is only turbid and has a plurality of impurities besides the main component of cane sugar; the cane juice is cleaned and separated into insoluble impurities (cane trash, silt and the like) which are filtered and soluble impurities (various organic salts, colloidal substances, inorganic salts and the like) which are precipitated; when the soluble impurities are precipitated, lime and phosphoric acid are added to precipitate the impurities, the precipitate is separated by utilizing the principle of Ca (OH)2+2HY → CaY2+2H2O, and clear sugar juice A is obtained by primary treatment, wherein Y is an anion of organic acid; then evaporating the clear sugar juice A, concentrating the clear sugar juice A into syrup B with 60-65B power and the temperature of about 60 ℃,

adding sulfurous acid into the syrup B to enable the content of SO2 in the sugar juice A to be 0.2-0.5 g/L, enabling the content of SO2 added into the sugar juice A to be generally 1.5-2 g/L, enabling the content of SO2 added into the syrup B to be less relative to the sugar juice, further reducing the addition of SO2, fundamentally reducing the content of SO2, then liming the syrup B to be PH = 11.0-11.5, heating to 105 ℃, saturating CO2 into the syrup B to be PH = 7.5-8.0, according to the experimental result, liming pH1= 11.0-11.5 is added to achieve the optimal condensation point, saturating pH = 7.5-8.0 is added to reduce the content of calcium in the syrup, and a large amount of CaCO3 precipitate with adsorption effect is generated and filtered to obtain concentrated sugar pulp C, and the finished white sugar can be obtained through a series of processing in a strong alkali environment.

EXAMPLE five

The invention provides a technical scheme that: a preparation method of seasoning white sugar, which is prepared by taking sugarcane as a raw material, comprises the following steps:

step 1: pretreating the sugarcane, namely cleaning the sugarcane, chopping and crushing the cleaned sugarcane;

step 2: pressing, namely conveying the pretreated sugarcane into a presser to press, and dividing the sugarcane into sugarcane juice and bagasse;

and step 3: cleaning cane juice, and separating soluble impurities;

and 4, step 4: evaporating the cane juice, namely evaporating and concentrating the cane juice;

and 5: crystallizing the cane juice to obtain the finished product of white sugar.

In the present invention, preferably, step 2 includes the steps of:

step 2.1: after the sugarcane enters a compressor unit, extracting sugar through multiple squeezing and multiple infiltration;

step 2.2: respectively transporting the squeezed cane juice and bagasse away;

step 2.3: the mixed juice contains more cane trash which is separated and removed by a curved plug, and the recovered cane trash is sent back to the cane crusher for processing.

In the present invention, preferably, step 3 includes the steps of:

step 3.1: filtering insoluble non-sugar impurities N in the cane juice mixed solution by a filtering device, such as suspended substances such as chlorophyll, bagasse and soil;

step 3.2: pre-liming the filtered cane juice mixed solution, heating for the first time, adding lime and phosphoric acid, precipitating and separating out soluble non-sugar impurities M, and removing a large amount of non-sugar;

step 3.3: primarily treating to obtain clear sugar juice A.

In the present invention, preferably, step 4 includes the steps of:

step 4.1: concentrating the clear sugar juice A into syrup B with a power of 60-65B and a temperature of about 60 ℃;

step 4.2: graying to pH = 11.0-11.5, and heating to 105 ℃;

step 4.3: and (3) filling CO2 into the syrup B until the pH = 7.5-8.0, and separating the precipitate to obtain clear syrup C.

In the present invention, preferably, step 5 includes the steps of:

step 5.1: boiling sugar, namely boiling the clear syrup C;

step 5.2: the molasses is thrown out by the action of centrifugal force generated when the centrifuge rotates rapidly, and the sucrose crystals are left in the screen basket due to the obstruction of the screen.

In the present invention, preferably, step 3.2 comprises the following steps:

step 3.2.1: the range of the total phosphoric acid value added is 400 ppm-450 ppm, wherein ppm represents the phosphoric acid value;

step 3.2.2: the PH of the cane juice was adjusted to PH =8 by the addition of lime.

In the present invention, preferably, step 4.1 comprises the following steps:

step 4.1.1: adding sulfurous acid into the clear sugar juice A;

step 4.1.2: the content of SO2 in the sugar juice A is 0.2-0.5 g/L.

In the present invention, preferably, step 4.3 comprises the following steps:

step 4.3.1: cooling and washing the CO2 tail gas;

step 4.3.2: transporting cleaned C02 through a pipeline;

step 4.3.3: CO2 was used to saturate syrup B.

In the present invention, preferably, step 5.1 comprises the following steps:

step 5.1.1: concentrating the clear syrup C to separate out crystals;

step 5.1.2: mixing the boiled crystal and molasses to obtain massecuite;

step 5.1.3: after the massecuite is unloaded, the massecuite is cooled down again, and the original massecuite and crystals continue to grow up.

In the present invention, preferably, step 5 further comprises the following steps:

step 5.3: drying, namely drying and cooling the white granulated sugar discharged from the centrifuge by a dryer;

step 5.4: sieving, wherein the granulated sugar from the drier has different crystal grain sizes with lots of lumps and powdered sugar, and grading by sieving.

The invention has the following use process: firstly, preprocessing the sugarcane, wherein the preprocessing refers to cleaning the sugarcane, chopping and crushing the cleaned sugarcane; then squeezing is carried out; the pretreated sugarcane is sent into a squeezer to be squeezed, and the sugarcane is divided into juice and bagasse; then, the cane juice is cleaned and is just squeezed out, which is only turbid and has a plurality of impurities besides the main component of cane sugar; the cane juice is cleaned and separated into insoluble impurities (cane trash, silt and the like) which are filtered and soluble impurities (various organic salts, colloidal substances, inorganic salts and the like) which are precipitated; when soluble impurities are precipitated, lime and phosphoric acid are added to precipitate the impurities, the precipitation is separated by utilizing the principle of Ca (OH)2+2HY → CaY2+2H2O, lime is added to adjust the pH value of cane juice to be pH =8, pectin can be basically changed into calcium pectate to be precipitated and removed when the pH =8, and protein in the cane juice can be quickly dissociated from carboxyl when ash is added to be higher in pH value; primarily treating to obtain clear sugar juice A, wherein Y is an anion of organic acid; then evaporating the clear sugar juice A, concentrating the clear sugar juice A into syrup B with 60-65B power and the temperature of about 60 ℃, adding sulfurous acid into the syrup B to ensure that the content of SO2 in the clear sugar juice A is 0.2-0.5 g/L, the content of SO2 added into cane juice is usually 1.5-2 g/L, compared with the cane juice, the content of SO2 added into the syrup B is less, further reducing the content of SO2, fundamentally reducing the content of SO2, then graying the syrup B to PH = 11.0-11.5, heating to 105 ℃, cooling and washing CO2 tail gas, transporting clean C02 through a pipeline, saturating the syrup B with CO2, saturating to PH = 7.5-8.0, according to experimental results, graying the syrup B to PH1= 11.0-11.5 to achieve the optimal point, saturating the PH =7.5, and reducing the content of CaCO in the syrup B after being filtered to obtain a large amount of precipitated CaCO3, under the action of strong alkali, protein in the clear syrup C is denatured and combined with calcium salt to be coagulated, and suspended matters protected and covered by the protein are separated out; various colloids are also coagulated out or precipitated with calcium salt under the action of high alkali, so that under the action of strong alkali, the colloid can be removed

Removing a part of colloidal pigment and weakly acidic organic matters, boiling the sugar at a lower temperature, boiling the sugar under alkaline after the clear syrup C is concentrated, wherein the color of the sugar is not obviously increased, after the clear syrup C is concentrated to separate out crystals, the boiled crystals and the molasses are mixed into massecuite, the massecuite is unloaded, cooled again, the original crystals and the crystals continue to grow up, then the molasses is thrown away under the action of centrifugal force generated when a centrifugal machine rapidly rotates, sucrose crystals are left in a screen basket due to the blocking of a screen, white granulated sugar discharged from the centrifugal machine contains 0.5-2.0% of water, the white granulated sugar is dried and cooled by a drying machine, the white granulated sugar discharged from the drying machine has a plurality of lumps, powdered sugar and the like, the crystal grains are different in size, and are classified by screening and finally packaged.

Table 1

Table 2

Note: in the table, ppm represents a phosphoric acid value, and pH represents an ash pH value.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.