| 摘要 |
Dry preparations of vegetable juices, e.g. juices of sugar cane, sugar beet, carrots, are made by concentrating the juice to a treacle-like consistency, dispersing a dry powder exemplified by maize, tapioca or potato starch, tricalcium phosphate, kaolin, talc, calcium carbonate and magnesium carbonate throughout the concentrate, and then drying the mixture. The juice may be neutralized by adding calcium hydroxide before concentrating. An example is of making a product having 86% of total sugar, including 4% of reducing sugar, 1% of protein, 3.5% of ash, 5% of starch and 3% of moisture by filtering raw juice of crushed sugar cane, concentrating the juice in a vacuum evaporator to 85-90 degrees Brix, stirring in appropriate quantities of starch and the dry product of a previous batch, and feeding the mixture to a drum dryer. The procedure is suitable for making animal feed from sugar cane juice, the sugar which crystallizes out in the initial concentrating being removed for human consumption. |
