Method for producing citric acid through complete cassava fermentation

A technology of citric acid and cassava, which is applied in the field of fermentation to produce citric acid, can solve the problems of incomplete saccharification, low concentration of fermentation substrate, and long fermentation cycle, and achieve the goal of improving the quality of the final product, increasing the conversion rate of fermentation, and shortening the fermentation cycle Effect

Inactive Publication Date: 2012-04-04
RIZHAO LUXIN JINHE BIOCHEM
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Problems solved by technology

[0005] However, when cassava is used as a raw material for citric acid production, due to its low protein content, nitrogen sources need to be supplemented during the fermentation process, and there are more colloidal substances in cassava, and the fermented liquid is viscous and poorly dissolved in oxygen.
In short, compared with the corn fermentation process, the current cassava fermentation process has problems such as low concentration of fermentation substrate, low conversion rate, and long fermentation cycle, which lead to problems such as high fermentation grain consumption, energy consumption, fermentation index, and low fermentation yield. At the same time, it also has a certain impact on the downstream extraction
Moreover, in the traditional cassava fermentation process, the raw materials are decomposed and saccharified by the enzymes secreted by the bacteria itself. Due to the insufficient enzyme activity of the bacteria itself and the unsuitable saccharification conditions, the saccharification is not complete and the residual sugar in the fermentation is high.
[0006] Patent application number 200910233468.4 "a method for producing citric acid by cassava slag removal fermentation" and patent application number 201010249932.1 "a method for producing citric acid by mixing fermented raw materials" respectively disclose the use of cassava as a raw material for citric acid production and the use of The process of producing citric acid by mixed fermentation of corn and cassava, the former uses corn or bean cake powder with limited sources as the organic nitrogen source, while the latter only uses corn as the organic nitrogen source, and the two basically add corn as the fermentation raw material, without Fundamentally avoid the problem of corn consumption

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  • Method for producing citric acid through complete cassava fermentation
  • Method for producing citric acid through complete cassava fermentation
  • Method for producing citric acid through complete cassava fermentation

Examples

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Embodiment 1

[0040] A method for cassava fermentation to produce citric acid, the main steps of which include:

[0041] (1) Take cassava raw material 3000kg, be ground into cassava flour, cross 60 mesh sieves;

[0042] (2) Add water to the pulverized cassava flour, and adjust the pulp. The mass ratio of cassava flour to water is 1:3

[0043] (3) Add high-temperature α-amylase for liquefaction; the jet liquefaction temperature is 90° C., the maintenance time is 2 hours, and the amount of amylase added is 0.3‰ of the cassava flour quality;

[0044] (4) the cassava pulp after liquefaction is filtered by adopting a pressurized drum filter, the filtrate is retained, and the filter residue is made into feed;

[0045] (5) Take by weighing 100kg of protein dregs (35% protein content) produced by corn processing in our company's citric acid production process, and pulverize it, and the pulverized corn dregs particle size is 0.5-0.9mm;

[0046] (6) Add water to the pulverized protein slag, adjust ...

Embodiment 2

[0054] A method for cassava fermentation to produce citric acid, the main steps of which include:

[0055] (1) Take cassava raw material 3000kg, be ground into cassava flour, cross 60 mesh sieves;

[0056] (2) Add water to the pulverized cassava flour, and adjust the slurry, the mass ratio of cassava flour and water is 1: 3;

[0057] (3) adding high-temperature α-amylase for liquefaction; the jet liquefaction temperature is 100° C., the maintenance time is 1 h, and the amount of amylase added is 0.2‰ of the cassava flour quality;

[0058] (4) the cassava pulp after liquefaction is filtered by adopting a pressurized drum filter, the filtrate is retained, and the filter residue is made into feed;

[0059] (5) Take by weighing 115kg (protein content 30%) of waste residue from the corn processing industry purchased from outside, pulverize it, and the particle diameter of waste residue after pulverization is 0.5-0.7mm;

[0060] (6) Add water to the crushed waste residue, adjust t...

Embodiment 3

[0068] A method for cassava fermentation to produce citric acid, the main steps of which include:

[0069] (1) Take cassava raw material 3000kg, be ground into cassava flour, cross 60 mesh sieves;

[0070] (2) Add water to the pulverized cassava flour, and adjust the slurry, the mass ratio of cassava flour and water is 1: 3;

[0071] (3) adding high-temperature α-amylase to carry out liquefaction; the jet liquefaction temperature is 105°C, the maintenance time is 1h, and the addition of amylase is 0.4‰ of the quality of cassava flour;

[0072] (4) The cassava pulp after liquefaction is filtered by adopting a chamber filter press, retaining the filtrate, and the filter residue is made into feed;

[0073] (5) Weigh 200kg of protein sprayed fiber or DDGS or corn germ meal (about 18% protein content) in the corn processing industry, and pulverize it, and the pulverized protein slag particle size is 0.1-0.5mm;

[0074] (6) Add water to the pulverized protein slag, adjust the slur...

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Abstract

The invention relates to a method for producing citric acid through fermentation, in particular to a method for producing citric acid through complete cassava fermentation, which comprises work procedures of pulverization, size mixing, liquefaction, filtration and fermentation. Before the fermentation, acid compound enzyme is adopted for saccharifying raw materials; and during the fermentation, protein slag or protein meal is adopted as a nitrogen source. The protein slag or protein meal is added for supplementing the fermentation nitrogen source, the goal of complete non-grain fermentation is reached, the defect of poor oxygen dissolution effect in the fermentation process caused by too high cassava high-sugar fermentation material concentration can also be overcome through the addition of a filtration process, simultaneously, the residue carbon sources in the protein slag or the protein meal are utilized, the integral utilization of raw materials is realized, and the fermentation grain consumption is reduced.

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 fermentation of whole cassava. Background technique [0002] At present, the domestic citric acid industry mainly uses corn, dried melon, and cassava as raw materials to ferment and produce citric acid, of which corn accounts for about 95%. , directly crushed into corn flour, mixed with water according to a certain proportion, under the action of amylase, after high-temperature liquefaction treatment, it becomes a liquefied liquid with good fluidity and easy to be used by bacteria, and enters the fermentation process. During the fermentation process, through black Aspergillus species metabolize and accumulate citric acid, and after the fermentation is completed, the fermentation broth containing citric acid is extracted and refined downstream to obtain citric acid products. Corn dregs and mycelium dregs are produced as by...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/48C12R1/685
Inventor 寇光智梁培森周一江范开山
Owner RIZHAO LUXIN JINHE BIOCHEM
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