Kev tsim cov piam thaj los ntawm qab zib beet: kev piav qhia thev naus laus zis

2024 Tus sau: Howard Calhoun | [email protected]. Kawg hloov kho: 2023-12-17 10:28

Cov khoom qab zib yog qhov muaj txiaj ntsig ntawm cov chaw tsim khoom loj. Tom qab tag nrho, technology yog heev complex. Cov ntaub ntawv raw yog ua tiav ntawm cov kab ntau lawm. Raws li txoj cai, cov chaw tsim khoom qab zib yog nyob ze ze rau qhov chaw cog qoob loo ntawm beet.

piav qhia khoom

Qab Zib yog qhov tseem ceeb ntawm cov carbohydrate ntshiab (sucrose) uas qab qab thiab qab ntxiag. Nws yog absorbed zoo thiab ua kom lub cev ua haujlwm ib txwm muaj (kev pom thiab hnov lus acuity, cov khoom noj tseem ceeb rau cov hlwb hlwb, koom nrog hauv kev tsim cov rog). Kev tsim txom ntawm cov khoom ua rau kev loj hlob ntawm cov kab mob (caries, hnyav hnyav, thiab lwm yam).

Raw khoom rau kev tsim

Kev lig kev cai nyob rau hauv peb lub teb chaws cov khoom no yog tsim los ntawm qab zib beets. Kev tsim khoom qab zib yuav tsum muaj ntau cov khoom siv raw.

Beetroot yog tus sawv cev ntawm tsev neeg haze. Loj hlob rau ob xyoos, kab lis kev cai yog resistant rau drought. Nyob rau hauv thawj xyoo, lub hauv paus loj hlob, thiab tom qab ntawd thaum lub sij hawm thib ob xyoo nws loj hlobqia, paj thiab noob tshwm. Qhov loj ntawm cov hauv paus qoob loo yog 200-500 g. Qhov loj ntawm cov ntaub so ntswg yog 75%. Tus so yog qab zib thiab lwm yam organic compounds.

Beet harvesting siv sij hawm 50 hnub. Nyob rau tib lub sijhawm, cov nroj tsuag ua haujlwm nruab nrab ntawm 150 hnub hauv ib xyoos. Txhawm rau muab cov ntaub ntawv raw rau kev lag luam qab zib, beets tau khaws cia hauv lub npe kagat (cov pawg loj).

qab zib beet cia technology

Beets tau muab tso rau hauv cov khaubncaws sab nraud povtseg ntawm cov chaw npaj ua ntej. Yog tias cov cuab yeej khaws cia tau ua txhaum cai, beets yuav germinate thiab rot. Tom qab tag nrho, cov hauv paus hniav yog cov muaj sia nyob. Ib tug yam ntxwv ntawm germination yog qhov Performance index ntawm qhov ratio ntawm sprouts mus rau lub loj ntawm tag nrho cov txiv hmab txiv ntoo. Nyob rau hauv tej yam kev mob ntawm kub thiab high humidity, lub beets pib germinate twb nyob rau hauv tsib hnub ntawm cia. Nyob rau tib lub sijhawm, beets, uas nyob rau hauv lub Upper ib feem ntawm pawg, germinate feem ntau intensively. Qhov no yog qhov tshwm sim tsis zoo, uas ua rau txo qis hauv kev ua haujlwm ntawm cov piam thaj ntau lawm. Yuav kom txo qis kev poob ntawm kev loj hlob, cov txiv hmab txiv ntoo saum toj kawg nkaus raug txiav tawm thaum lub sij hawm sau qoob loo, thiab cov qoob loo nws tus kheej hauv pawg tau kho nrog cov tshuaj tshwj xeeb.

Nws yog ib qho tseem ceeb uas yuav tsum khaws cov txiv hmab txiv ntoo hauv pawg kom zoo, sim tsis txhob ua kom puas. Tom qab tag nrho, qhov chaw puas ntawm tus menyuam hauv plab yog qhov tsis muaj zog uas cuam tshuam ua ntej, thiab tom qab ntawd cov ntaub so ntswg noj qab haus huv.

Kev loj hlob ntawm cov kab mob cuam tshuam los ntawm qhov kub thiab txias. Yog tias koj tswj xyuas qhov pom zoo ntawm huab cua muaj pes tsawg leeg thiab kub1-2 ° C, tom qab ntawd cov txheej txheem ntawm kev lwj qeeb (qee zaum tsis txhim kho).

Cov beets uas khaws cia yog qias neeg heev (av, nyom). Av impairs cua ncig hauv pawg, provokes rotting txheej txheem.

Yog li ntawd, nws raug nquahu kom ntxuav cov beets thiab khaws cia ntxuav. Nyob rau hauv xyoo tas los no, cov cuab yeej tshwj xeeb tau siv dav los tshuab tawm cov nyom, quav quav thiab av.

Beet yield

Ib qho ntawm cov haujlwm tseem ceeb tshaj plaws yog txhawm rau nce cov txiaj ntsig ntawm qab zib beets. Nws nyob ntawm ntau yam. Kev tsim khoom qab zib ncaj qha nyob ntawm qhov ntim ntawm kev sau, nrog rau kev siv tshuab zoo ntawm cov khoom siv raw.

Ua ntej ntawm tag nrho cov, thev naus laus zis zoo ntawm kev cog qoob loo yog nyob ntawm cov noob siv. Cov thev naus laus zis niaj hnub tso cai rau kev tswj cov roj ntsha thiab lwm yam ntxwv. Kev tswj cov noob zoo tuaj yeem ua rau muaj txiaj ntsig ntau ntxiv rau ib hectare ntawm thaj chaw sown.

Txoj kev loj hlob beets kuj tseem ceeb. Ib qho kev nce ntxiv hauv cov qoob loo tau pom nrog lub npe hu ua ridge cultivation method (yield growth ranges ntawm 15 mus rau 45%, nyob ntawm seb cov yam ntxwv ntawm cheeb tsam). Lub ntsiab ntawm txoj kev yog raws li nram no. Nyob rau hauv lub caij nplooj zeeg, tshwj xeeb cav tov ncuav ridges, ua tsaug uas lub ntiaj teb nquag absorbs thiab accumulates noo noo. Yog li ntawd, nyob rau hauv lub caij nplooj ntoos hlav, lub ntiaj teb ripens sai txaus, tsim kom muaj tej yam kev mob rau sowing, kev loj hlob thiab kev loj hlob ntawm txiv hmab txiv ntoo. Tsis tas li ntawd, beets yog ntau yooj yim rau sau: cov av ceev ntawm lub ridges kuj tsawg.

Nws xav paub tias qhov thev naus laus zis no tau npaj los ntawm tus kws tshawb fawb Soviet Glukhovsky nyob rau hauv 20s ntawm lub xyoo pua xeem. Thiab tsis ntev los no, txoj kev tau qhia nyob rau hauv cov teb chaws siab heev.

Txawm hais tias muaj txiaj ntsig zoo, cov thev naus laus zis no tsis tau pom cov ntawv thov dav. Yog vim li cas rau qhov no yog qhov tsis muaj thiab tus nqi siab ntawm cov cuab yeej tshwj xeeb. Kev tsim cov piam thaj los ntawm beets yog li muaj kev cia siab rau kev txhim kho thiab mus txog qib tshiab thev naus laus zis.

Beets yuav tsum tau sau ua ntej Frost. Kev xa mus rau cov lag luam ntawm khawb tawm beets tuaj yeem ua raws li txoj cai ntws los yog los ntawm txoj kev ntws-transshipment. Txhawm rau txo qhov poob ntawm sucrose thaum lub sij hawm ntev cia ntawm transshipment bases, cov txiv hmab txiv ntoo yog them nrog straw.

txheej txheem tsim khoom

Ib qho nruab nrab qab zib cog hauv Russia muaj peev xwm ua tiav ntau txhiab tons ntawm raw khoom (qab zib beets). Txaus siab heev, puas yog?

Kev tsim khoom yog ua raws cov txheej txheem tshuaj lom neeg thiab cov tshuaj tiv thaiv. Lub essence yog raws li nram no. Txhawm rau kom tau txais cov piam thaj muaju, nws yog qhov yuav tsum tau cais tawm (extract) sucrose los ntawm cov khoom siv raw. Tom qab ntawd cov piam thaj raug cais tawm ntawm cov khoom tsis tsim nyog thiab cov khoom npaj tau noj (dawb crystals) tau txais.

Kev tsim khoom qab zib tshuab muaj cov haujlwm hauv qab no:

• ntxuav ntawm av (ntxuav);
• tau txais cov chips (txiav, sib tsoo);
• sucrose extraction;
• kua txiv pom;
• thickening (evaporation ntawm noo noo);
• boiling mass(syrup);
• sib cais ntawm molasses los ntawm qab zib;
• drying qab zib.

qab zib beet ntxuav

Thaum cov khoom nyoos tuaj txog ntawm tsob ntoo qab zib, lawv xaus rau hauv ib hom bunker. Nws tuaj yeem nyob hauv av thiab sab nraud. Nrog rau lub dav hlau qhia muaj zog ntawm cov dej, cov suab thaj beet yog ntxuav tawm ntawm lub hopper. Cov qoob loo hauv paus poob rau ntawm lub conveyor, thaum lub sij hawm txav ntawm cov ntaub ntawv raw yog ua ntej ntxuav los ntawm txhua yam khib nyiab (straw, nyom, thiab lwm yam).

Crushing cag qoob loo

Kev tsim cov piam thaj los ntawm beets yog tsis yooj yim sua yam tsis muaj kev sib tsoo. Yog li-hu ua beet cutters tuaj ua si. Cov zis yog nyias strips qab zib beets. Hauv kev tsim cov suab thaj thev naus laus zis, txoj kev txiav cov khoom tseem ceeb heev: qhov loj dua ntawm thaj chaw saum npoo, qhov ua tau zoo ntawm cov sucrose yog sib cais.

YSucrose extraction

Cov beet chips yog pub los ntawm lub conveyor mus rau hauv lub diffusion apparatus nrog auger. Qab zib yog sib cais los ntawm chips nrog dej sov. Cov chips yog pub los ntawm auger, thiab dej sov ntws los ntawm nws, uas rho cov suab thaj. Ntxiv nrog rau qab zib nws tus kheej, dej kuj tseem nqa nrog lwm cov tshuaj soluble. Cov txheej txheem zoo heev: ntawm cov zis, lub pulp (hu ua beet chips) tsuas muaj 0.2-0.24% qab zib los ntawm pawg loj. Dej, saturated nrog suab thaj thiab lwm yam organic tshuaj, ua pos huab thiab foams muaj zog. Cov kua no tseem hu ua kua txiv diffusion. Kev ua tiav ntau tshaj yog ua tau tsuas yog thaum cov khoom siv raw yog rhuab mus rau 60 degrees. Ntawm qhov kub no, cov proteins coagulate thiab tsis sawv tawm ntawm beets. Qab zib ntau lawm tsis tas lawm.

Diffusing Juice Purification

Los ntawm cov kua nws yog ib qho tsim nyog yuav tsum tshem tawm qhov tsawg tshaj plaws tshem tawm ntawm beets thiab yaj cov organic tshuaj. Technologically, txog li 40% ntawm cov khoom lag luam tuaj yeem raug tshem tawm. Xijpeem yog tshuav nyob rau hauv cov molasses thiab tsuas yog muab tshem tawm nyob rau theem kawg ntawm kev tsim.

Kua txiv kub txog 90 ° C. Tom qab ntawd nws yog ua tiav nrog txiv qaub. Yog li ntawd, cov proteins thiab lwm yam khoom uas muaj nyob rau hauv cov kua txiv precipitate. Qhov kev ua haujlwm no tau ua tiav ntawm cov cuab yeej tshwj xeeb hauv 8-10 feeb.

Tam sim no koj yuav tsum tshem cov txiv qaub. Cov txheej txheem no hu ua saturation. Nws cov ntsiab lus yog raws li nram no: cov kua txiv yog saturated nrog carbon dioxide, uas nkag mus rau hauv cov tshuaj tiv thaiv nrog txiv qaub, tsim calcium carbonate, uas precipitates, absorbing ntau yam pa phem. Lub pob tshab ntawm cov kua txiv hmab txiv ntoo nce, nws yuav sib dua.

Cov kua txiv yog lim, rhaub rau 100 ° C thiab rov saturated. Nyob rau theem no, kev lim dej tob dua los ntawm impurities yog nqa tawm, tom qab ntawd cov kua txiv hmab txiv ntoo rov qab xa mus rau kev pom.

Kua txiv yuav tsum tsis muaj xim thiab nyias nyias (tsis yog khov heev). Rau lub hom phiaj no, sulfur dioxide yog dhau los ntawm nws. Sulfurous acid yog tsim nyob rau hauv cov kua txiv - ib tug muaj zog txo tus neeg sawv cev. Cov tshuaj tiv thaiv nrog dej ua rau ib qho nyiaj ntawm sulfuric acid, tso hydrogen, uas nyob rau hauv lem brightens cov kua txiv.

Tom qab ntxhib thiab ntshiab saturation, cov zis yog 91-93% ntawm thawj ntim ntawm high-zoo,kua txiv bleached. Qhov feem pua ntawm sucrose hauv cov kua txiv hmab txiv ntoo yog 13-14%.

Evaporation ntawm noo noo

Ua hauv ob theem siv cov cuab yeej tshwj xeeb. Rau kev tsim cov piam thaj hauv thawj theem, nws yog ib qho tseem ceeb kom tau txais cov kua qaub tuab nrog cov ntsiab lus ntawm 65-70%. Lub resulting syrup undergoes ntxiv purification thiab rov qab mus rau cov txheej txheem evaporation, lub sij hawm no nyob rau hauv tshwj xeeb lub tshuab nqus tsev twj. Nws yog ib qho tsim nyog kom tau txais cov khoom tuab tuab nrog cov ntsiab lus sucrose ntawm 92-93%.

Yog tias koj txuas ntxiv evaporate dej, cov tshuaj yuav dhau los ua supersaturated, cov chaw crystallization tshwm sim thiab cov kua qab zib loj tuaj. Qhov tshwm sim loj yog hu ua massecuite.

Qhov kub ntawm qhov tshwm sim yog 120 ° C nyob rau hauv ib txwm muaj. Tab sis ntxiv boiling yog nqa tawm hauv lub tshuab nqus tsev (kom tiv thaiv caramelization). Hauv cov xwm txheej ze rau lub tshuab nqus tsev, qhov kub ntawm qhov kub yog qis dua - 80 ° C. Qhov loj ntawm theem ntawm evaporation hauv lub tshuab nqus tsev yog "alloyed" nrog hmoov qab zib. Dab tsi txhawb kev loj hlob ntawm crystals.

Kev sib cais ntawm qab zib los ntawm molasses

Cov piam thaj ntau mus rau centrifuges. Nyob ntawd cov crystals raug cais los ntawm cov molasses. Cov kua uas tawm tom qab sib cais cov kua qab zib yog cov kua txiv hmab txiv ntoo ntsuab.

Qab Zib muaju nyob rau ntawm lub mesh ntawm lub nruas centrifuge, uas tau kho nrog dej kub thiab steamed kom whiten. Nyob rau hauv cov ntaub ntawv no, lub thiaj li hu ua dawb molasses yog tsim. Qhov no yog ib qho kev daws ntawm qab zib thiab cov seem ntawm ntsuab molasses hauv dej. Dawb molasses undergoes theem nrab ua nyob rau hauvlub tshuab nqus tsev (kom txo qis, txhim kho kev ua haujlwm ntau lawm).

Ntsuab molasses mus rau lwm lub tshuab rau boil. Yog li ntawd, lub thiaj li hu ua massecuite thib ob yog tau, los ntawm uas daj qab zib twb tau. Nws yaj hauv kua txiv tom qab thawj zaug ntxuav.

Nyob qab zib

Lub voj voog tsim qab zib tseem tsis tau tiav. Cov ntsiab lus ntawm centrifuge raug tshem tawm thiab xa mus rau qhuav. Tom qab lub centrifuge, cov dej noo ntawm cov suab thaj yog kwv yees li 0.5% thiab qhov kub ntawm 70 ° C. Nyob rau hauv lub nruas-hom tshuab ziab khaub ncaws, cov khoom yog qhuav rau cov dej noo ntawm 0.1% (qhov no tau ua kom ntseeg tau zoo los ntawm qhov kub thiab txias tom qab cov centrifuges).

Nyiaj

Cov khoom pov tseg tseem ceeb ntawm cov khoom qab zib tsim los ntawm qab zib beets yog cov pulp (hu ua cag shavings), molasses, lim-nias av.

Beet pulp yog txog li 90% los ntawm qhov hnyav ntawm cov khoom siv raw. Ua haujlwm zoo pub rau cov tsiaj nyeg. Nws yog unprofitable rau thauj pulp nyob deb deb (vim high humidity, nws hnyav heev). Yog li ntawd, nws yog yuav thiab siv los ntawm cov liaj teb nyob ze cov chaw tsim khoom qab zib. Txhawm rau tiv thaiv kev puas tsuaj rau cov tawv nqaij, nws tau ua tiav rau hauv silage.

Nyob hauv qee cov nroj tsuag tsim cov suab thaj, shavings yog nias los ntawm qab zib beets (txog 50% ntawm noo noo yog tshem tawm) thiab ces qhuav nyob rau hauv tshwj xeeb chamber. Raws li qhov tshwm sim ntawm kev ua haujlwm zoo li no, qhov loj ntawm cov tawv nqaij, npaj rau kev siv raws li kev npaj thiab thauj mus ntev, tsis pub ntau tshaj 10% ntawm nws qhov qub.

Melassa -fodder molasses - tau tom qab ua qhov thib ob massecuite. Nws qhov ntim yog 3-5% los ntawm qhov hnyav ntawm cov khoom noj. Nws yog 50% qab zib. Pub molasses yog ib qho tseem ceeb hauv kev tsim cov ethyl cawv, nrog rau kev tsim cov tsiaj pub. Tsis tas li ntawd, nws yog siv rau hauv kev tsim cov poov xab, hauv kev tsim cov citric acid thiab txawm tias tshuaj.

Lub ntim ntawm lim-xov av nkos nce mus txog 5-6% ntawm qhov loj ntawm cov khoom siv tsis tau ua tiav. Siv ua chiv rau cov av ua liaj ua teb.

Kev tsim cov qab zib ua kom zoo

Kev tsim cov suab thaj ua kom zoo yog feem ntau nyob ntawm cov chaw tsim khoom qab zib lawv tus kheej. Raws li ib feem ntawm cov nroj tsuag zoo li no, muaj kev cob qhia tshwj xeeb. Tab sis cov koom haum thib peb uas yuav granulated qab zib los ntawm cov chaw tsim khoom kuj tuaj yeem tsim cov suab thaj ua kom zoo. Raws li txoj kev tau txais cov suab thaj ua kom zoo, nws tuaj yeem cam khwb cia thiab nias.

Qhov kev ua haujlwm thev naus laus zis hauv kev tsim cov suab thaj ua kom zoo yog raws li hauv qab no.

Qab zib yog yaj hauv dej. Cov kua dej tuab yog ua tiav kom tshem tawm ntau yam xim xim. Tom qab purification, syrup yog boiled nyob rau hauv ib lub tshuab nqus tsev chamber, thiab thawj refined massecuite yog tau. Txhawm rau tshem tawm yellowness, ultramarine ntxiv rau lub tshuab nqus tsev (0.0008% los ntawm qhov hnyav ntawm cov kua qab zib, tsis muaj ntxiv). Cov txheej txheem ntawm boiling yog zoo ib yam li cov txheej txheem ntawm boiling thaum tau txais qab zib.

Refined massecuite yuav tsum tau spaced. Ib qho tuab tuab yog tsim (slurry nrog cov dej noo ntawm 3%, tsis muaj ntxiv), uas yog nias. Qhov tshwm sim yog cov qab zib refined uas siv cov ntawv xovxwm. Kom tau txais kev kho kom zoo hauv daim ntawvtaub hau, massecuite yog nchuav rau hauv cov ntawv tsim nyog. Nyob rau hauv qab ntawm cov pwm muaj ib lub qhov tshwj xeeb los ntawm qhov uas cov tshuaj ntxiv ntws tawm. Cov dej qab zib ntub dej kom qhuav yog qhuav nrog cua kub kom txog thaum cov dej noo Performance index txo mus rau tus nqi ntawm 0.3-0.4%. Tom qab ntawd nws tsuas yog tos kom txog thaum cov piam thaj txias, txiav (yog tias tsim nyog) thiab pob.