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Method for producing citric acid by carrying out slag removal and fermentation on cassava

A citric acid and cassava technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, fermentation, etc., can solve the problem of citric acid occupying food resources, achieve broad market prospects and profit margins, reduce pollution, and improve equipment utilization rate effect

Inactive Publication Date: 2010-04-28
YIXING UNION BIOCHEM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Purpose of the invention: the present invention provides a method for cassava slag removal and fermentation to produce citric acid, which solves the problem of raw materials occupying grain resources in the production process of citric acid

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: crushing: the cassava is cut into small pieces in advance, and the length is 5-10 cm, and the cassava flour is made by crushing, and the crushed cassava flour should be able to pass through a 60-mesh sieve. Slurry: Add water to the crushed cassava flour to make the concentration reach 230g / L. Jet liquefaction: transport 230g / L cassava flour slurry to the jet liquefaction device, adjust the pH of the cassava flour slurry to 6.5, add high-temperature α-amylase to the cassava flour slurry at 10 enzyme units per gram of cassava flour, and use The continuous jet liquefaction process is used for liquefaction, and the liquefaction temperature is controlled at 98°C, which is maintained in the liquefaction laminar flow tank for 2 hours. Filtration: After the liquefaction is completed, the liquefied liquid is filtered with a plate and frame filter, the filtrate is used for fermentation, and the filtered wet residue is used to produce SCP (single-cell protein). Prep...

Embodiment 2

[0023] Embodiment 2: Pulverization: the cassava is cut into small pieces in advance, and the length is 5-10 cm, and the cassava flour is made by pulverizing, and the pulverized cassava flour should be able to pass through a 60-mesh sieve. Slurry: Add water to the crushed cassava flour to make the concentration reach 160g / L. Jet liquefaction: transport 160g / L cassava flour slurry to the jet liquefaction device, adjust the pH of the cassava flour slurry to 6.0, add high-temperature α-amylase to the cassava flour slurry at 15 enzyme units per gram of cassava flour, and use The continuous jet liquefaction process is used for liquefaction, the liquefaction temperature is controlled at 95°C, and it is maintained in the liquefaction laminar flow tank for 3 hours. Filtration: After the liquefaction is completed, the liquefied liquid is filtered with a plate and frame filter, the filtrate is used for fermentation, and the filtered wet residue is used to produce SCP (single-cell protein...

Embodiment 3

[0024] Embodiment 3: crushing: the cassava is cut into small pieces in advance, and the length is 5-10 cm, and the cassava flour is made by crushing, and the crushed cassava flour should be able to pass through a 60-mesh sieve. Slurry: add water to the crushed cassava flour to make the concentration reach 220g / L. Jet liquefaction: transport 220g / L cassava flour slurry to the jet liquefaction device, adjust the pH of the cassava flour slurry to 7.0, add high-temperature α-amylase to the cassava flour slurry at 10 enzyme units per gram of cassava flour, and use The continuous jet liquefaction process is used for liquefaction, the liquefaction temperature is controlled at 100°C, and it is maintained in the liquefaction laminar flow tank for 4 hours. Filtration: After the liquefaction is completed, the liquefied liquid is filtered with a plate and frame filter, the filtrate is used for fermentation, and the filtered wet residue is used to produce SCP (single-cell protein). Prepar...

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PUM

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Abstract

The invention discloses a method for producing citric acid by carrying out slag removal and fermentation on cassava, and the method comprises the following steps: cutting the cassava into small pieces, smashing, adding water in well smashed cassava powder and mixing for preparing pulp, then liquefying the cassava powder by the continuous spray liquefaction technology, filtering liquefied solution by adopting a belt filter or a plate-and-frame filter after completing the liquefaction, leading filtrate after the filtration into a fermentation device, then adding an organic nitrogen source which accounts for 0.3-15% of the total fermentation volume for carrying out the fermentation, and finally adopting the calcium salt method for extracting the citric acid from fermentation broth. The method can not only greatly reduce the viscosity of the fermentation broth, well improve the dissolved oxygen during the fermentation process and reduce the fermentation cycle, but also increase the utilization rate of a fermentation tank and expand the production scale by increasing the initial total sugar concentration for the fermentation. The method can simultaneously solve the problem that grain resources are occupied during the production process of the citric acid.

Description

technical field [0001] The invention relates to a method for producing citric acid by fermentation, in particular to a method for producing citric acid by removing slag and fermenting cassava. Background technique [0002] At present, the production of citric acid in my country mainly uses starchy crops such as corn, rice, and potatoes as raw materials, of which corn accounts for 95% of the raw materials for citric acid production. As the patent application number is 85108564 " with Aspergillus niger fermentation co-production diosgenin and citric acid ", the patent application number is 92110021 " the method for utilizing wheat flour to produce citric acid " and the patent application number is 95111000 " a kind of citric acid and "Preparation method of sodium citrate" discloses the process of utilizing dried potato powder, wheat flour and corn flour to produce citric acid respectively. But now the food crisis is spreading around the world, rice, corn and wheat are in shor...

Claims

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Application Information

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IPC IPC(8): C12P7/48C12N1/00A23K1/16C12R1/685A23K10/37
CPCY02P60/87
Inventor 刘振强高金宝宗伟刚蒋小东
Owner YIXING UNION BIOCHEM
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