Preparation method of corn steep liquor

A corn steep liquor and corn soaking liquid technology, applied in the field of amino acid fermentation, can solve the problems such as the inability to effectively reduce the contamination rate of miscellaneous bacteria, the reduction of acid production level, the influence of amino acid production, etc., so as to improve the acid production level of amino acid and reduce the degree of bacterial contamination. , the effect of reducing the infection rate

Inactive Publication Date: 2012-09-12
TONGLIAO MEIHUA BIOLOGICAL SCI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the corn steep liquor prepared by the existing method often contains some insoluble particles and microbial spores. During the sterilization process, there is a difference in temperature between the inside and outside of some larger insoluble particles, which causes the microorganisms contained inside to not be completely killed. Species of spore microorganisms cannot be completely killed by conventional moist heat sterilization methods. For amino acid fermentation strains that are poorly resistant to miscellaneous bacteria and have a long fermentation period (ab...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1: Preparation method of corn steep liquor and glutamic acid production test of the present invention

[0017] 1. Preparation method

[0018] The preparation method of the present invention: the corn kernels are soaked in sulfurous acid, and the corn soaking liquid is obtained after concentration, and 50m is taken 3 The corn soaking liquid with Baume 4.2 is passed through ceramic membrane at 55℃, the membrane pore size is 0.07μm, the concentration factor is 10 times, and the retentate obtained is 5m 3 , The filtrate is 45m 3 , The microfiltration flux is 125L / (m 2 · H). Will be 45m 3 The filtrate is concentrated in three effects, the discharge temperature is 73-75℃, the vacuum degree is -0.095Mpa, and the concentration is 5 times to obtain 9m corn steep liquor. 3 , Baume is around 23.

[0019] Traditional preparation method: 50m after high temperature sterilization 3 The corn steep liquor with Baume 4.2 (source is the same as the preparation method described in the pre...

Embodiment 2

[0023] Example 2: Preparation method of corn steep liquor of the present invention and acid production test of valine

[0024] 1. Preparation method

[0025] The preparation method of the invention: the corn kernels are soaked in sulfurous acid, and the corn soaking liquid is obtained after concentration, and 240m is taken 3 The corn soaking liquid with Baume 4.2 is passed through ceramic membrane at 55℃, the membrane pore size is 0.1μm, the concentration factor is 12 times, and the retentate obtained is 20m 3 , The filtrate is 220m 3 , The microfiltration flux is 125L / (m 2 · H).

[0026] Add the above 20m 3 Retentate and 50m 3 Water is mixed and microfiltered under the above conditions until the retentate volume is 20m 3 Stop at the time, the 50m obtained by this microfiltration 3 Filtrate and the above 220m 3 The filtrate is mixed for four-effect concentration, the discharge temperature is 73-75℃, the vacuum degree is -0.095Mpa, and the concentration is 6 times to obtain corn steep ...

Embodiment 3

[0030] Example 3: Preparation method of corn steep liquor and glutamic acid production test of the present invention

[0031] 1. Preparation method

[0032] The preparation method of the present invention: the corn kernels are soaked in sulfurous acid, and the corn soaking liquid is obtained after concentration, and 50m is taken 3 The corn soaking liquid with Baume 4.2 is passed through ceramic membrane at 55℃, the membrane pore size is 0.05μm, the concentration factor is 10 times, and the retentate obtained is 5m 3 , The filtrate is 45m 3 , The microfiltration flux is 125L / (m 2 · H).

[0033] The above 5m 3 Retentate and 20m 3 Water is mixed and microfiltered under the above conditions until the retentate volume is 5m 3 Stop at the time, the 20m obtained by this microfiltration 3 Filtrate and above 45m 3 The filtrate is mixed for single concentration, the discharge temperature is 73-75℃, the vacuum degree is -0.095Mpa, and the concentration is 6.5 times to obtain corn steep liquor 10...

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PUM

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Abstract

The invention relates to the field of amino acid fermentation, and specifically discloses a preparation method of corn steep liquor. According to the preparation method of the invention, corn kernels are soaked in sulphurous acid, concentration is carried out to obtain a corn steep liquor, microfiltration is performed on the corn steep liquor by using a filter membrane having a pore size of 0.05-0.1mum until the concentration factor is 10-12 to obtain a filtrated liquid and a retentate, and the filtrated liquid is concentrated until a baume degree of 8-24 is achieved so as to obtain the corn steep liquor. According to the invention, the microfiltration is performed on the corn steep liquor before the preparation of the corn steep liquor, microorganisms which cause contamination with corn steep liquor fermentation are trapped, the prepared corn steep liquor can be used in the amino acid fermentation after undergoing high temperature sterilization, contamination degree of the corn steep liquor used in the amino acid fermentation is greatly reduced, contamination rate is reduced, and acid yield level of amino acid is increased at the same time.

Description

Technical field [0001] The invention relates to the field of amino acid fermentation, and specifically provides a preparation method of corn steep liquor. Background technique [0002] Corn steep liquor is a yellowish-brown liquid that is concentrated from corn kernels soaked in sulfurous acid. It is rich in soluble protein, auxin and some precursor substances, and is an important composite raw material in amino acid fermentation. The quality of corn steep liquor not only affects the level of amino acid fermentation, but also has a great relationship with whether the fermentation is infected with bacteria. [0003] The existing preparation method generally is to obtain corn steep liquor after soaking corn kernels with sulfurous acid, and then obtain corn steep liquor through multi-effect concentration. The corn syrup prepared by the existing method is generally directly used as the raw material for amino acid fermentation in the production of amino acid after steam high temperatur...

Claims

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Application Information

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IPC IPC(8): C12P13/00C12P13/14C12P13/08
Inventor 刘康乐王海雷聂晓东王令华梁是森
Owner TONGLIAO MEIHUA BIOLOGICAL SCI TECH CO LTD
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