甘蔗制糖蔗汁澄清工艺专利技术综述

Summarization of Patent Technology of Sugar Cane Juice Clarification in the Progress of Making Sugar from Sugar Cane

甘蔗制糖蔗汁澄清工艺主要采用碳酸法和亚硫酸法等,碳酸法成本较高,且会生成污染环境且难以处理的大量强碱性滤泥;亚硫酸法制得的蔗糖的SO_(2)残留量高,影响食品安全性,SO_(2)还具有氧化还原性,易导致白砂糖返黄、设备结垢,缩短设备寿命,降低生产效率。本文对蔗汁澄清领域的国内外专利技术进行了检索分析,梳理了该领域的专利技术发展脉络,对该领域的专利审查实践具有一定借鉴意义。

The clarification process of sugar cane juice clarification mainly adopts carbonic acid method and sulfurous acid method.The carbonic acid method has high cost and produces a large amount of strong alkaline filter mud that pollutes the environment and is difficult to handle.High amount of SO_(2) remain in sucrose prepared by sulfite method,which affects food safety,and SO_(2) has redox properties,which can easily cause white sugar to turn yellow,and easily lead to equipment scaling,shorten equipment life,and reduce production efficiency.This paper searches and analyzes domestic and foreign patent technologies in the field of sugar cane juice clarification,and sorts out the development context of patent technologies in this field,which has a certain reference significance for patent examination practice in this field.