Sugar-containing product manufacture method. RU patent 2508409.

IPC classes for russian patent Sugar-containing product manufacture method. RU patent 2508409. (RU 2508409):

Another patents in same IPC classes:

Method for division of first crystallisation fillmass of sugar production / 2508408
Method envisages first crystallisation fillmass division with fillmass loading into a filtering batch centrifuge rotor till the layer thickness is equal to 150 mm, first runoff separation from sugar crystals, the latter washing with second runoff separation and slight drying of sugar crystals before unloading out of the rotor to an amount of 0.8-1.5% of its weight. Fillmass being loaded is preliminarily diluted with syrup containing hydrogen peroxide in an amount of 0.003-0.009% of the sugar weight till dry substances content is equal to 91.7-92.5%; temperature is maintained at a level of 68-72°C for the fillmass minimum viscosity. Crystals washing is started after separation of 95-98% of first runoff; this operation is performed in two stages: at first - with sugar-containing solution with dry substances concentration equal to 60-75% in an amount of 2.0-3.5% of the fillmass weight at a temperature of 70-80°C, then - with 80-95°C washwater in an amount of 0.5-1.5% of the fillmass weight.

Depleted beet molasses utilisation method / 2507272
Method involves mixing and cavitation of a mixture consisting of depleted beet molasses and liquid petroleum fuel in a cavitation device. As a result of mixing and cavitation one produces liquid boiler biofuel burned in furnaces of power boilers at sugar industry enterprises.

Method for 1st crystallisation fillmass boiling out / 2507271
Method envisages syrup collecting into the vacuum apparatus, condensing, surfactants introduction into the vacuum apparatus, crystals formation, growing, fillmass boiling out and centrifugation with separation into white crystal sugar, first and second runoffs. The syrup is introduced into the vacuum apparatus with a mixture of second crystallisation sugar melt produced by way of second crystallisation sugar dilution with a 80-90°C syrup till dry substances content in the centrifuges is equal to 65-70%; the syrup is condensed till satiation condition. The crystal centres formation is performed with usage of sugar crystals sized 0.150-0.180 mm. The surfactants are introduced in two stages, first - with crystallisation centres, then - with third crystallisation sugar melt after termination of syrup intakes with third crystallisation sugar melt. The surfactants are represented by distilled monoglyceride. The second runoff of first crystallisation fillmass is introduced after termination of third crystallisation sugar melt collection into the fillmass before its final condensation till dry substances content is equal to 92.5-93.0%.

Diffusion juice purification method / 2507270
Diffusion juice purification method envisages juice heating, mixing with an adsorbent taken in an amount of 0.2-0.5% of the juice weight, stirring, preliminary and main defecation, 1st saturation, filtration, 2nd saturation and filtration. The adsorbent is represented by food fibres and beet-roots. The diffusion juice is heated up to 55-60°C; food fibres are added and the components are stirred during 5-6 minutes. The juice is filtered and delivered for preliminary defecation.

Method for diffusion-press extraction of sucrose from beet chips / 2504587
Method envisages extraction of sucrose from beet chips by way of countercurrent diffusion with subsequent pressing of desaccharified beet chips and return of water produced after pressing for diffusion. Sucrose extraction from beet chips by way of countercurrent diffusion is confined to residual sucrose content in desaccharified beet chips equal to 2.0-2.5% of the beet chips weight by way of reduction of diffusion juice bleed to 105-110% of the beet chips weight which allows to improve additional sucrose extraction from desaccharified beet chips by way of pressing till dry substances content is equal to 22-26% and till the residual sucrose content is equal to 1.0-1.5% in beet chips desaccharified by way of pressing.

Method for production of first crystallisation fillmass / 2497952
Method envisages syrup condensation, crystals formation, growing, removal of a part of fillmass and boiling out the remaining fillmass till complete readiness. Crystals are initiated in an amount of 9-12 units per 1 mm of the trial lens surface length; after the crystals setting with syrup intakes (while the supersaturation coefficient is equal to 1.15-1.19) one performs (twice) dilution with filtered 2nd saturation juice or syrup (till crystals are sized first 0.10-0.15 mm, then - 0.2-0.3 mm). After dilution completion the supersaturation coefficient value is decreased to 1.10-1.12. The process of crystals growing before removal is performed with crystals content in the fillmass equal to 30-35%; the quantity of the removed part of the fillmass is equal to 40-55% of the total weight of the fillmass. At the beginning of condensation of the remaining and removed parts of the fillmass one introduces distilled monoglyceride into them in an amount of 0.002-0.006% of the weight of the remaining and removed parts of the fillmass.

Method for production of first crystallisation fillmass / 2497951
Method envisages preparation of second and third crystallisation sugar melts, their condensation in a vacuum apparatus, crystals formation, growing in two stages; at the first stage one intakes syrup into the vacuum apparatus from the evaporation installation mixed with second crystallisation sugar melt, at the second stage crystals are grown by way of intake of third crystallisation sugar melt with distilled monoglyceride addition and final condensation of the fillmass after the vacuum apparatus volume has been filled with the fillmass. Crystals formation is performed by way of crystallisation centres self-formation in the period of the supersaturation coefficient value increase in the interval of 1.20-1.22 - 1.36-1.38 and decrease of the temperature of the syrup with melt within the range of 80-78°C - 70-68°C. Crystallisation centres are set by way of dilutions of the mixture of syrup with melt at a temperature equal to 72-74°C during supersaturation level reduction to 1.15-1.17, the content of crystals in the fillmass being 5-7 crystal units per 1 mm of the trial lens surface length, with the rate of the fillmass circulation flow in the vacuum apparatus maintained within the range of 10-20 m/min. Final condensation of the fillmass to 92.0-92.5% in terms of dry substances is begun when crystals are sized 0.60-0.85 mm.

Juice purification method / 2494149
Method envisages implementation of preliminary progressive defecation, heat main defecation, hot main defecation, first saturation, filtration, defecation before second saturation, second saturation and filtration. The juice is treated with pulse magnetic field with induction equal to 0.23-0.25 T during 2-4 sec after the heat main defecation.

Vacuum apparatus for fillmass boiling out / 2489490
Vacuum apparatus for fillmass boiling out consists of a vertical cylindrical body containing a suspended steam chamber and a separator for catching fillmass drops. Positioned inside the apparatus is a circulation pipe; mounted on top of the circulation pipe is a hexagonal pyramidal nosepiece positioned with its wider side turned upwards; on each face of the nosepiece windows are located that can be closed with dampers having pockets from the inside. Positioned in the vacuum apparatus lower part is an auger-type pump.

Juice purification method / 2487945
For purification juice is subjected to advanced preliminary defecation in a predefecator till pH is equal to 8.5-8.6 and treated with pulse magnetic field with induction equal to 0.25-0.30 T during 2-3 sec. One performs simultaneous defecosaturation treatment at constant pH equal to 8.5-8.6 and lime expenditure equal to 0.20-0.25% of CaO of the beet-root weight. Juice is delivered for defecation, first saturation, filtration, defecation before second saturation, second saturation and filtration.

Pulp-press water purification method / 2411294
Method envisages mechanical purification of pulp-press water. One adds to water aluminium sulphate for pH to be 4.2-4.5. Water is mixed with ammonium condensates and alkalised with lime water with subsequent sedimentation of impurities in the sedimentation reservoir. Clarified water is heated and delivered for diffusion. After aluminium sulphate addition and a 4.2-4.5 pH value attainment pulp-press water is treated in a 0.23-0.30 T pulse magnetic field during 5-6 sec.

Method of purifying diffusion juice / 2418861
Method involves predefecation, defecation, I saturation in two steps with intermediate defecation of juice between the steps, separation of the residue of I saturation, defecation, II saturation, thickening the suspension of the residue of II saturation and its return for predefecation. Defecation before the first step for I saturation is carried out with consumption of lime milk 0.25-0.5% CaO to the mass of beetroot, and the juice at the first step for I saturation is saturated to pH 8.5-9.5. Intermediate defecation before the second step for I saturation is carried out with consumption of lime 0.2-0.25% CaO to the mass of beetroot at pH 10.8-11.2. Thickening of the suspension of the residue from II saturation is mixed with juice at pH 8.5-9.5 for predefecation. The consumption of line for defecation before II saturation is calculated using the formula: where Q is the consumption of lime for defecation before II saturation, % CaO to mass of beetroot; P1 is purity of juice from II saturation, with consumption of lime for defecation before that saturation 1.0-1.5 % CaO to the mass of beetroot, %; P2 is purity of the filtered juice from I saturation, %; P3 is purity of juice from II saturation, with consumption of lime for defecation before that saturation 0.3-0.5 % CaO to the mass of beetroot, %; K is consumption of lime for defecation before II saturation, the value of which enables to achieve purity of juice from II saturation, P3.

Method for extraction of brown sugar from beet sugar solution / 2421524
In accordance with the method proposed one produces a beet sugar solution containing beet molasses and malodorous volatile substances including pyrazines by way of one or more purification methods. The said beet sugar solution is subjected to electric dialysis to produced an electrically dialysed liquid wherefrom the malodorous volatile substances have been removed at least partially. Extracted from the said electrically dialysed liquid is a product selected from liquid and solid brown sugar products and combinations thereof. Additionally, the invention relates to beet sugar based food products produced from the beet sugar solution.

Saturator for beet-sugar production / 2431677
Saturator contains a cone-bottomed cylindrical body equipped with technologic nipples and perforated baffle plates positioned in its lower part, designed in the form of elastic membranes for saturation gas flow dispersion. In the upper part of the cylindrical body a device for juice drops separation from saturation gas is positioned; the device is represented by a conic frustum with longitudinal spiral grooves on the inside surface mounted with its major base to the wall of the cylindrical body to form a cavity for exuded drops collection on the outside. The cavity is communicated with the cylindrical body cavity positioned under the conic frustum. At least four flexible return tubes blanked off on the lower butt are diametrically positioned in the cylindrical body. Along each tube inside the tube wall convergent nozzles are designed for juice supply from the collection cavity onto the inside surface of the cylindrical body and formation of a liquid film on the surface. The spiral grooves have a profile in the form of "swallowtail". The device body in the form of conic frustum for juice drops separation is made of bimetal. The material of the inside surface with spiral grooves has a heat conduction coefficient which is 1.5-2.0 times higher than the heat conduction coefficient of the material of the outside surface.

Method for control and prediction of diffusion-and-pressure extraction of sucrose from beet chips / 2435866
Method envisages delivery of beet chips and feed water into the diffuser apparatus, measurement of beet chips sugar content, countercurrent diffusion process implementation until the required desaccharification limit is reached, diffusion juice separation and desaccharified beet chips pressing. Depending on beet chips sugar content at the preset pumping-out value one calculates the value of sucrose loss in pressed pulp against a preliminarily drawn nomogram where scales of technological coefficient values and relative losses of sugar with pulp are plotted against the abscissa and the ordinates axes accordingly. The curves in the nomogram field characterise the pumping-out value. Additionally, scales of chips sugar content and sucrose loss in pressed pulp (per cent of chips weight) are arranged in the left-hand part of the nomogram against the abscissa axis and to the left against the ordinates axis with auxiliary slant lines of conversion of relative sucrose losses in pressed pulp into actual values expressed in per cent of beet weight drawn in the nomogram field.

Method for determination of sugar beet roots ripeness / 2436844
Method envisages determination of beet roots ripeness after destruction of cell walls of beet tissues and cell juice extraction. One measures the juice pH, introduces (in the process of stirring) an alkali in the form of 0.1 N KOH or NaOH solution in an amount sufficient for pH change per unit and by the quantity of introduced alkali one determines the juice acidity. Beet is considered ripe and directed to storage if its acidity is equal to 4-7 ml, if the acidity is below this limit beet is considered overripe, if the acidity is over the limit beet is considered underripe and directed for processing.

Heating chamber of evaporating crystalliser / 2438749
Proposed heating chamber is intended for evaporation of, for example, sugar syrup At least one tubular heating element 32 is arranged inside chamber boiling space. There are several tubular heating elements 32 with polygonal bell 36 arranged on ends of said elements. Said elements are jointed together by said bells 36 to tightly fit and rest upon each other by means of weld joint 38. Note here that said polygonal bell 38 is formed by flaring tubular heating element material relative to its initial cylindrical shape. Expansion, if seen on tubular element lengthwise cross section, passes conically to tubular element end. Note here that expansion at angles of polygonal bell 36 relative to tubular heating element 32 features opening angle of 10-16°.

Cartridge-type filter / 2441920
Invention refers to the method of I and II carbonation juice filtering, syrup filtering in sugar refining industry, more specifically, to cartridge-type filters designed for fluid clarification from mechanical admixtures. The cartridge-type filter includes a vertical cylindrical body with a conical lower part and a cover, filter cartridges installed upright in parallel rows inside the body and attached in cantilever fashion by their upper part to manifolds placed under the cover, having ellipse-shaped central parts in the cross-section area and peripheral parts radially located against cartridge vertical axis, and filtering cloth fastened on the outside of the cartridges. The manifolds are attached to filter cake discharge tubes which are connected to the compressed air receiver fixed on the body. The body is equipped with fluid inlet, decompression and cake discharge arms, pressure device for cartridge vertical fixation located in the upper part of the body, which contains cross bars horizontally and transversely located against filter cartridge rows. Radial peripheral parts of each filter cartridge form converging channels. The cartridge surface is inward bent in the area between the central and peripheral parts, and the filtering cloth is fixed on the cartridge surface being movable against outside surface of the said parts for its clearing from cake. The surface of the filter cartridge radial peripheral parts should be made wave-like.

FIELD: food industry.

SUBSTANCE: method envisages crystal sugar mass stirring with a sweetening substance solution, at least one food additive introduction and the ready product drying. The crystal mass is represented by preliminarily sieved sugar with crystals sized 0.25-0.35 mm. The sweetening substance is represented by a natural sweetener - stevioside that is introduced into the crystal mass in the form of solution in an amount of 0.5-2.0% of the ready product mass. The mass is stirred during 10-30 minutes. The food additives are represented by casein iodine in an amount of 600-1000 mcg/kg and/or selenium in an amount of 300-500 mcg/kg of the sugar-containing product.

EFFECT: sugar-containing product quality and therapeutic-and-preventive properties improvement.

3 ex

The invention relates to food industry, namely to processes for producing products.

A method of obtaining product, providing for the introduction of a crystalline mass sugar substances, with sugar or sweetener impose food additives, such as water-soluble vitamins (RF patent №2099427 from 20.12.1997).

The disadvantage of this method is the low degree of homogeneity of the input of food additives by weight of the finished product, and weakly expressed in it and prophylactic properties and their significance for human nutrition.

Closest to the proposed technical solution is a method of obtaining product, providing mixing crystal weight of sugar with a solution substance and the implementation of at least one food additive. Food additive used in powder form, which is added in the amount of 2,0-60,0 weight. 'clock 100 weight. 'clock finished product and injected directly into the sugar mixture with a solution substances. Moreover, the supplements used tea leaves, or flower tea, or coffee or cocoa or milk, or a mixture (RU №2150508 06.10.2000).

The disadvantage of this method is the low degree of homogeneity in the crystal weight and uniform distribution in it of food additives. In addition, the use of artificial sweeteners may cause unwanted effects on human health. In addition, a way to give the finished product key and prophylactic properties.

The technical result is achieved by the invention consists in improvement of quality product and its therapeutic and preventive properties, as well as in the possibility of expanding the range of products obtained with the use of food additives.

The technical result is achieved by the fact that in the proposed method of obtaining product provides for mixing crystal weight of sugar with a solution substances, the introduction of a food additive, drying.

As a crystalline mass use pre- sugar with the size of crystals 0,25-0,35 mm, and as substances use natural sweetener - stevioside, which is injected in the original product in the amount of 0.5-2.0% of the weight of the finished product mix within 10-30 minutes, bring food additives, which use based 600-1000 mg/kg and/or selenium in the amount of 300-500 mg/kg in the form of a powder and then dried up to the humidity.

The method is as follows.

Crystalline sugar, corresponding to requirements of GOST 21-94, scatter on the screens with the definition of crystal fraction size of 0.25-0.35 mm for the formation of crystalline mass. These results were obtained experimentally. Crystals of this size have a larger surface area and allow to ensure a uniform distribution substances and food additives in the finished product. Excess or decrease specified range of the size of the crystals leads to a deterioration of the technical result of the invention.

As substances use natural and sweetener - stevioside. He refers to the sweeteners of intensive type, shared the sweetness of the pure varies in the range of 250-300. Stevioside legkorastvorim, stable at the handling and storage, practically are not split in the human body and is not toxic.

Unlike artificial sweeteners stevioside is not destroyed when heated to 198°With, has a high resistance in media with pH 3-9, has preserving properties, which makes it sweet component in the preparation of pastries, hot drinks and other foods.

With regular use reduces the content of sugar, radionuclide and cholesterol in the body, improves cell regeneration and blood coagulation, it impedes the growth of tumors, strengthens blood vessels. Stevioside prevents the formation of ulcers in the gastrointestinal tract.

Stevioside is injected in the original product in the form of a solution in amounts of 0.5-2.0% of the weight of the finished product and stirred within 10-30 minutes. These results were obtained experimentally. After keeping the specified ranges for the number of input and mixing time is ensured even coating of sugar crystals sweetening substance that creates a high uniformity of the gustatory qualities. The product does not lose the taste quality during storage and transportation. Beyond the conditions for entering and mixing time degrade the quality of product.

Then in crystalline mass make food additives, which use based 600-1000 mg/kg and/or selenium in the amount of 300-500 mg/kg in the form of a powder that impairs control their introduction and calculation accuracy of their content in the finished product.

Use as a food additive iodine and/or selenium caused by their ability to bind and removal from body of radionuclide and other toxic components of the environment. Iodine and selenium are a number of important radioactive trace elements such as zinc, cobalt, manganese, copper and others.

Currently conventional food people regularly consumes no more than 4 to 15 mg of iodine, while its daily demand for it should be 100-150 mcg. Iodine is involved in the formation of the hormone thyroxin, the shortage of which a person can develop severe disease - RIS of disease and other diseases of the thyroid gland. Development of iodine-containing sugar meets the objectives of the Decree of the Government of the Russian Federation «On measures on preventing diseases related to iodine deficiency» of 05.10.99,

As a source of iodine to salt sugar taken food additive iodinated casein (the hygienic conclusion MZ RF №77.99.9.916..1466.3.99 from 25.03.99,). It is a iodized milk protein casein and is specifically developed for prevention of thyroid gland diseases. This drug has passed the comprehensive examination, confirmed its functional suitability and full security. In the additive iodine tightly bound to protein and is maintained during long-term storage and thermal processing.

The use of selenium as a food additive in sugar due to the fact that he is the most important link of the antioxidant system of the organism. It blocks free radicals that violate the activity of cells in the human body and eliminates the cause of some of its heavy diseases.

The lack of selenium reduces immunity and performance, contributes to the accumulation of heavy metals and premature aging of the organism, and allergic bronchial diseases.

It should be noted that with the exchange of selenium are associated not only the problems of Oncology, but also the emergence of diabetes, infertility and diseases of the liver.

Excess selenium in the human body is also harmful and can lead to poisoning. Therefore, to have a balanced and safe dosing of selenium in granulated sugar, proposed to use it as an organic compound, which absorbed only in necessary quantity. It selenium compound and , natural component of vitamin E and flavonoids. It is produced under the trade mark «Selenium-asset in accordance with TU 9280-006-17664661-01 and certified by Ministry of health of the Russian Federation (RU №003318.643.10.2001).

After mixing crystal weight in food supplements it is dried up to the humidity.

Example 1. Crystalline sugar, corresponding to requirements of GOST 21-94, scatter on the screens with the Department of crystal fraction the size of 0.30 mm, which are used to form the crystal weight. Then it introduced natural sweetener stevioside in the form of a solution at the rate of 1.0% by weight of the finished product and stirred 15 minutes. After that enter the food additive in the amount of 800 mcg/kg product mix for 10 minutes and then dried.

The resulting product has a homogeneous structure and is used in food industry for medical purposes as a product of medical and functional purpose.

Example 2. Crystalline sugar, corresponding to requirements of GOST 21-94, scatter on the screens with the Department of crystal fraction the size of 0.35 mm, which are used to form the crystal weight. Then it introduced natural sweetener stevioside in the form of a solution at the rate of 1.0% by weight of the finished product and stirred 15 minutes. After that enter the food additive of selenium in the amount of 400 mg/kg product mix for 10 minutes and then dried.

The resulting product has a homogeneous structure and is used in food industry for medical purposes as a product of medical and functional purpose.

Example 3. Crystalline sugar, corresponding to requirements of GOST 21-94, scatter on the screens with the Department of crystal fraction size of 0.25 mm, which are used to form the crystal weight. Then, in it add a natural sweetener stevioside in the form of a solution at the rate of 2.0% of the weight of the finished product and stirred for 30 minutes.

After that enter the food additive in quantities of 1000 mcg/kg and selenium at a rate of 500 mcg/kg product. Mix for 10 minutes and then it is dried up to the humidity.

The resulting product has a homogeneous structure and is used for food and medicinal purposes.

Thus, the proposed method allows to obtain product of uniform composition, with a strong structure, a long time retaining its nutritional, therapeutic, and prophylactic properties and can be used not only as a product of spontaneous power, but as initial raw material for expansion of assortment products. Including therapeutic and prophylactic purpose.

Manufacture of products of the proposed method significantly reduces the cost and makes available to the poor.

The method of obtaining product, providing mixing crystal weight of sugar with a solution substances, the introduction of at least one food additive, drying of a finished product, wherein as crystal weight use pre- sugar crystal size of 0.25-0.35 mm, and as substances use natural sweetener - stevioside, which is injected into the crystal weight in the form of a solution at the rate of 0.5-2.0% of the weight of the finished product mix in within 10-30 minutes of food additives in the form of powder use based 600-1000 mg/kg and/or selenium in the amount of 300-500 mg/kg product.