| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method provides for boiling fillmasses of the first, second and third crystallisation in vacuum devices and introduction of inoculant in process of their boiling and further condensation down to specified content of CB. When boiling fillmass of the first crystallisation, inoculant used is represented by inoculating fillmass produced from syrup, melt and the second effluent of the first crystallisation fillmass and containing cation-active surfactant (CAS) in amount of 0.001-0.0012% to weight of fillmass. When boiling fillmasses of the second and third crystallisation, inoculant used is represented by inoculating fillmass produced from the first effluent of the first crystallisation fillmss with addition of non-ionogenic surfactant in amount of 0.001-0.0015% to weight of fillmass. Fillmass of the second crystallisation is boiled from the first effluent of fillmass of the first crystallisation with introduction of non-ionogenic surfactant into vacuum device prior to condensation of effluents, after introduction of inoculating fillmass and prior to discharge from vacuum device of the second crystallisation fillmass, and total amount of surfactant makes 0.001-0.0015% to weight of fillmass. Fillmass of the third crystallisation is boiled from effluents of fillmass of the second crystallisation with introduction of non-ionogenic surfactant into vacuum device prior to condensation of effluents, after introduction of inoculating fillmass and prior to discharge from vacuum device of the second crystallisation fillmass, and total amount of surfactant makes 0.0015-0.0018% to weight of fillmass. ^ EFFECT: improved effect of crystallisation, increased content of sugar crystals, accelerated process of boiling and reduced yield of molasses. ^ 2 ex |
