Method for fermenting and preparing citric acid by adding saccharifying enzyme
A technology of citric acid and glucoamylase, which is applied in the field of fermentation engineering, can solve the problems of high residual sugar and inability to saccharify, and achieve the effects of shortening the fermentation time, shortening the fermentation time, and improving the conversion rate of raw materials
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[0011] Example 1: Using 16 kg of cassava flour as raw material, add about 65 kg of water to adjust the slurry, control the slurry to a total sugar concentration of 150g / L, add 8 ml of liquefied enzyme, liquefy at 98°C for 90 minutes, then cool to 60°C, add After 12.8 ml of saccharification enzyme, the temperature is further lowered to the fermentation temperature, and the fermentation time is 57 hours. The final fermentation mash has a citric acid content of 144 g / L and a residual total sugar content of 14.5 g / L.
Example Embodiment
[0012] Example 2: Using 16 kg of cassava flour as raw material, add about 65 kg of water to make the slurry, adjust the slurry to a total sugar concentration of 150g / L, add 8 ml of liquefied enzyme, liquefy at 98°C for 90 minutes, then cool to 40°C, add 8ml of saccharification enzyme, then further cooled to fermentation temperature, inoculated fermentation, fermentation time 63h, mash citric acid content 140g / L, residual sugar content 17.8g / L.
Example Embodiment
[0013] Example 3: Using 16 kg of cassava flour as raw material, add about 65 kg of water to adjust the slurry, adjust the slurry to a total sugar concentration of 150g / L, add 8 ml of liquefied enzyme, liquefy at 98°C for 90 minutes, then cool to 50°C, add 11.2 ml of glucoamylase, then further cool to fermentation temperature, inoculate fermentation, fermentation time 60h, mash citric acid content 143g / L, residual sugar content 15.6g / L.
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