| 摘要 |
<p>A method whereby the sugar portion of ion excluded molasses is treated with a halogen or a nascent halogen agent in order to remove the objectionable flavor and odor characteristics normally associated with raw cane juice. The method generally comprises treating the sugar portion of ion excluded molasses according to the steps of: a) subjecting the sugar portion of ion excluded molasses to gross decolorization; b) purifying the solution treated according to step a) to remove all remaining impurities; and c) concentrating or evaporating the purified sugar portion so that the percent of dry solids in solution is substantially increased to obtain a high quality sugar product which conforms to or exceeds existing standards for such sugar products, the method being further characterized by subjecting the sugar portion prior to concentrating or evaporating to the steps comprising: (i) treating the decolorized sugar portion obtained in step a) with a halogen or a nascent halogen agent so that the sugar portion is acidified to a point lower than its naturally occurring pH; (ii) removing excess free halogen from the sugar portion treated according to step (i) to render the sugar portion free from objectionable flavor and odor characteristics.</p> |
