A method for producing citric acid by fermentation

A citric acid, inoculation and fermentation technology, applied in the field of fermentation production of citric acid and citric acid production, can solve the problems of low utilization rate of saccharification enzyme, inactivation of saccharification enzyme, etc. low conversion rate

Inactive Publication Date: 2011-11-30
TTCA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the disadvantage of this method is that the glucoamylase process is added at about 70°C after cooling down. If the temperature is too high, most of the glucoamylase will be inactivated, resulting in a low utilization rate of the glucoamylase.

Method used

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  • A method for producing citric acid by fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Blending: 20 kg of corn flour is used as raw material, and 65 kg of water is added for blending, and the blending is controlled to a total sugar concentration of 160 g / L;

[0032] (2) Liquefaction: Add 10 ml of liquefying enzyme to the prepared slurry, liquefy at 98°C for 120 minutes, and then cool down to 70°C;

[0033] (3) Heating and sterilization: the liquefied slurry is heated and sterilized in the same way as the current citric acid production process.

[0034] (4) Inoculation fermentation: Inoculate the Aspergillus niger species during the normal temperature control process at 36°C, and ferment to obtain the fermentation liquid;

[0035] (5) Add glucoamylase: add 2 / 100,000 glucoamylase (calculated by the volume of the fermentation broth) after inoculation of the fermentation broth;

[0036] (6) Post-processing: Same as the current citric acid production process, citric acid is produced.

[0037] The results are shown in the table below:

[0038] Comparison...

Embodiment 2

[0043] (1) Blending: 20 kg of corn flour is used as raw material, and 65 kg of water is added for blending, and the blending is controlled to a total sugar concentration of 160 g / L;

[0044] (2) Liquefaction: Add 10 ml of liquefaction enzyme to the prepared slurry, liquefy at 95°C for 130 minutes, and then cool down to 70°C;

[0045] (3) Heating and sterilization: the liquefied slurry is heated and sterilized, which is the same as the current citric acid production process.

[0046] (4) Inoculation fermentation: Inoculate the Aspergillus niger species during the normal temperature control process at 37°C, and ferment to obtain the fermentation liquid;

[0047] (5) Add glucoamylase: add 1 / 100,000 glucoamylase (calculated by the volume of fermentation broth) after inoculation of the fermentation broth;

[0048] (6) Post-processing: Same as the current citric acid production process, citric acid is produced.

[0049] Results: The conversion rate of fermentation increased by 1.8...

Embodiment 3

[0051](1) Blending: 20 kg of corn flour is used as raw material, and 65 kg of water is added for blending, and the blending is controlled to a total sugar concentration of 160 g / L;

[0052] (2) Liquefaction: Add 10 ml of liquefying enzyme to the prepared slurry, liquefy at 99°C for 115 minutes, and then cool down to 70°C;

[0053] (3) Heating and sterilization: the liquefied slurry is heated and sterilized, which is the same as the current citric acid production process.

[0054] (4) Inoculation fermentation: Inoculate the Aspergillus niger species during the normal temperature control process at 38°C, and ferment to obtain the fermentation liquid;

[0055] (5) Add glucoamylase: add 0.5×10 -5 of glucoamylase (calculated by the volume of fermentation broth);

[0056] (6) Post-processing: Same as the current citric acid production process, citric acid is produced.

[0057] Results: The conversion rate of fermentation increased by 1.4%, and the grain consumption of fermentatio...

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Abstract

The invention discloses a method for fermenting and producing citric acid. The method can effectively maintain the activity of the glucoamylase by adding glucoamylase at 36-38°C after cooling down and adding strains, and the utilization rate of the glucoamylase is high; in the fermentation liquid Adding glucoamylase can effectively overcome the problems of high fermentation residual sugar and fermented grain consumption and low conversion rate in the existing technology; the advantage of the present invention is that compared with the prior art, the output of a single tank with the same feeding amount is increased by 2% Above, the grain consumption of fermentation liquid is reduced by 20-30kg/t, and the fermentation conversion rate is increased by more than 2.5%.

Description

technical field [0001] The invention relates to a method for fermenting and producing citric acid, in particular to a process for producing citric acid by adding glucoamylase to fermentation liquid, belonging to the field of citric acid production. Background technique [0002] Citric acid (citric acid, molecular formula: C 6 h 8 o 7 , chemical name: 3-hydroxy-3-carboxyglutaric acid) is an important organic acid, also known as citric acid, colorless crystal, often contains a molecule of crystal water, odorless, has a strong sour taste, easily Dissolved in water. At room temperature, citric acid is colorless translucent crystals or white granules or white crystalline powder, odorless, very sour taste, slightly deliquescent in humid air. It can exist in the form of anhydrate or monohydrate: when citric acid crystallizes from hot water, it forms the anhydrate; when it crystallizes in cold water, it forms the monohydrate. When heated to 78°C, the monohydrate will decompose ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/48C12R1/685
Inventor 于清苏焕峰王江涛张光祥
Owner TTCA
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