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A method for preparing compound amino acid liquid by using cottonseed cake

A compound amino acid and cottonseed cake technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve the problems of high production cost and low utilization rate of raw materials, so as to improve utilization rate, reduce production cost, Avoid the effects of by-product formation

Inactive Publication Date: 2016-03-09
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] The purpose of the present invention is to overcome the problems of low raw material utilization rate, high production cost, and easy production of toxic by-products in the prior art, and provide a utilization rate that can effectively improve raw material utilization, reduce production cost, and avoid toxic by-product Method for preparing compound amino acid liquid from cottonseed cake

Method used

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preparation example Construction

[0032] A method for preparing compound amino acid liquid by utilizing cottonseed cake, the preparation method comprises the following processes in sequence:

[0033] Cottonseed meal pretreatment process: Mix the mechanically crushed cottonseed meal with water and cook at 110-130°C for 15-20 minutes to form the material to be hydrolyzed;

[0034] Bacterial enzymatic hydrolysis process: first cool the material to be hydrolyzed to 30-36°C, then inoculate Aspergillus niger, Aspergillus oryzae, and Saccharomyces cerevisiae at this temperature, and then inoculate them at a relative humidity of 80%- Cultivate under 88% and aerobic conditions for 15‐20 hours to form a primary enzymatic hydrolysis system, and then inoculate Bacillus subtilis and Bacillus licheniformis into the primary enzymatic hydrolysis system to continue aerobic culture for 18‐ 32h to form fermented liquid, wherein, the inoculation amount of described Aspergillus niger, Aspergillus oryzae, Saccharomyces cerevisiae, ...

Embodiment 1

[0074] A method for preparing compound amino acid liquid by utilizing cottonseed cake, the preparation method comprises the following processes in sequence:

[0075] Cottonseed cake pretreatment process: Mix the mechanically crushed cottonseed cake with water and cook at 121°C for 20 minutes to form the material to be hydrolyzed;

[0076] Bacterial enzyme hydrolysis process: first cool the material to be hydrolyzed to 30°C, and then inoculate Aspergillus niger, Aspergillus oryzae, and Saccharomycescerevisiae respectively at this temperature, and then inoculate them at a relative humidity of 80% and with Aerobic culture under oxygen conditions for 15 hours to form a primary enzymatic hydrolysis system, and then inoculate the primary enzymatic hydrolysis system with Bacillus subtilis and Bacillus licheniformis for 8 hours to form a secondary enzymatic hydrolysis system , and then add water to the secondary enzymatic hydrolysis system, then adjust the pH value of the secondary en...

Embodiment 2

[0087] Step is with embodiment 1, and difference is:

[0088] In the bacterial enzymatic hydrolysis process, the material to be hydrolyzed is first cooled to 34°C, and then inoculated with Aspergillus niger, Aspergillus oryzae, and Saccharomyces cerevisiae at this temperature, and then at a relative humidity of 85%. , and aerobic culture under aerobic conditions for 20 hours to form a primary enzymatic hydrolysis system, and then respectively inoculate Bacillus subtilis (Bacillus subtilis) and Bacillus licheniformis (Bacillus licheniformis) into the primary enzymatic hydrolysis system for 12 hours to form a secondary enzymatic hydrolysis system Enzymatic hydrolysis system, add water to the secondary enzymatic hydrolysis system, then adjust the pH value of the secondary enzymatic hydrolysis system after adding water to 5.0, and continue aerobic cultivation at 50°C for 15 hours to form a fermentation broth, wherein, The inoculation amounts of described Aspergillus niger, Aspergi...

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Abstract

The invention relates to a method for preparation of a compound amino acid liquid from cottonseed meal. The method includes: firstly carrying out mechanical crushing and cooking pretreatment on cottonseed meal, then inoculating Aspergillus niger, Aspergillus oryzae and Saccharomyces cerevisiae, and conducting culture under an aerobic condition for 15-20h to form a first level enzymolysis system, then inoculating Bacillus subtilis and bacillus licheniformis respectively to further conduct aerobic culture for 18-32h so as to form a fermentation broth, then adding edible grade concentrated hydrochloric acid into the fermentation broth to perform acid hydrolysis, and carrying out filtration and acidity adjustment settlement in order at the end of the hydrolysis to obtain the compound amino acid liquid, then refining the compound amino acid liquid by a complexing affinity extraction technology, mixing the extraction residual water phase generated in the refining process with the compound amino acid liquid to prepare light soy sauce, and taking the raffinate oil phase as an extraction agent for cycle use in refining of next batch compound amino acid liquid. The method provided by the invention not only effectively improves the raw material utilization rate, reduces the production cost, avoids generation of toxic by-products, but also increases the additional value of the product.

Description

technical field [0001] The invention relates to a method for preparing a compound amino acid liquid by using cottonseed cake as a raw material and multi-strain cooperative fermentation, which is suitable for improving the utilization rate of raw materials, reducing production costs, avoiding the generation of toxic by-products, and increasing the added value of products. Background technique [0002] Amino acids and their derivatives have been widely used in the fields of medicine, food, agriculture and forestry. Common production methods for single amino acids include chemical synthesis and fermentation. The chemical synthesis process is complicated, the cost is high, and the varieties are incomplete. The yield of microbial fermentation method is low, the energy consumption of product concentration is large, and the varieties are not complete. The preparation of compound amino acids mostly uses animal blood, hair, animal residues, and plant protein as raw materials, and i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P13/00C12R1/685C12R1/69C12R1/865C12R1/125C12R1/10
Inventor 张剑高冰张开诚杨明
Owner WUHAN POLYTECHNIC UNIVERSITY
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