无水葡萄糖生产中煮糖结晶研究

Research of boiled sugar crystallization in production of anhydrous glucose

目的为了提高无水葡萄糖产品晶体的均匀程度,改善产品的流动性,以最大限度满足高端食品客户对产品投料及颗粒度的需求。方法以所得无水葡萄糖产品的流动性为指标,选取100目筛上物的无水葡萄糖作为制备晶种母体,通过单因素试验确定了与成品流动性有关的因素,选取四因素三水平进行正交试验设计。结果以无水葡萄糖、无水乙醇的体积比为1:1比例下,连续研磨4 h,并将研磨所得混悬液作为煮糖结晶用晶种,在葡萄糖含量为98.5%条件下,当煮糖蒸发的糖液浓度达到78%时,添加75 m L晶种,继续煮糖结晶至14h左右,离心分离、流化床干燥。所得的无水葡萄糖产品的流动性最好。结论该方法不仅解决了批次之间存在颗粒度差异、产品流动性差等问题,同时还提高了产品的分离效能,保证了干燥过程的顺利进行和批产品之间的均一性和稳定性。同时所涉及的产品流动性检测方法,更方便员工掌握、操作,有利于生产现场的调节与控制。

ObjectiveTo improve the degree of uniformity and liquidity of anhydrous glucose crystal products and to satisfy high-end customer's demand for product feeding and granularity.Methods Take the anhydrous glucose liquidity as an index and selects 100 mesh sieve anhydrous glucose as the seed crystal. The influencing factors of finished product’s liquidity are determined by the single factor experiment, and the four-factor and three-level orthogonal experiment design.Results Add anhydrous glucose and anhydrous ethanol under the volume ratio of 1:1 in stainless steel ball mill, grinding for 4 h and take the suspension liquid as the boiling sugar crystallization seed. Under the condition of glucose content is 98.5%. When the concentration of glucose in the liquid reaches 78%, add 75 mL seed, then continue to boil sugar crystallization for about 14 h, centrifugal separation and fluidized bed drying. The liquidity of the anhydrous glucose product is the best.Conclusion It not only solves the granularity differences between batches and poor liquidity problems, but also improves the separation efficiency of products, thus ensures the drying process smoothly and the homogeneity and stability between batches. At the same time, liquidity detection method for the product is more convenient for staff control and operation, it is good for adjusting and controlling during manufacturing.