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Method for preparing lemon acid by cassava

A citric acid and cassava technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve the problem of citric acid occupying food resources, achieve broad market prospects and profit margins, create economic value, and improve equipment The effect of utilization

Inactive Publication Date: 2016-07-20
袁献武
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Purpose of the invention: the present invention provides a method for preparing citric acid from cassava, which solves the problem of raw materials occupying grain resources in the production process of citric acid

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: crushing: the cassava is cut into small pieces in advance, and the length is 5-10 cm, and the cassava flour is made by crushing, and the crushed cassava flour should be able to pass through a 60-mesh sieve. Slurry: Add water to the crushed cassava flour to make the concentration reach 230g / L. Jet liquefaction: transport 230g / L cassava flour slurry to the jet liquefaction device, adjust the pH of the cassava flour slurry to 6.5, add high-temperature α-amylase to the cassava flour slurry at 10 enzyme units per gram of cassava flour, and use The continuous jet liquefaction process is used for liquefaction, and the liquefaction temperature is controlled at 98°C, which is maintained in the liquefaction laminar flow tank for 2 hours. Filtration: After the liquefaction is completed, the liquefied liquid is filtered with a plate and frame filter, the filtrate is used for fermentation, and the filtered wet residue is used to produce SCP (single-cell protein). Prep...

Embodiment 2

[0023] Embodiment 2: Pulverization: the cassava is cut into small pieces in advance, and the length is 5-10 cm, and the cassava flour is made by pulverizing, and the pulverized cassava flour should be able to pass through a 60-mesh sieve. Slurry: Add water to the crushed cassava flour to make the concentration reach 160g / L. Jet liquefaction: transport 160g / L cassava flour slurry to the jet liquefaction device, adjust the pH of the cassava flour slurry to 6.0, add high-temperature α-amylase to the cassava flour slurry at 15 enzyme units per gram of cassava flour, and use The continuous jet liquefaction process is used for liquefaction, the liquefaction temperature is controlled at 95°C, and it is maintained in the liquefaction laminar flow tank for 3 hours. Filtration: After the liquefaction is completed, the liquefied liquid is filtered with a plate and frame filter, the filtrate is used for fermentation, and the filtered wet residue is used to produce SCP (single-cell protein...

Embodiment 3

[0024] Embodiment 3: crushing: the cassava is cut into small pieces in advance, and the length is 5-10 cm, and the cassava flour is made by crushing, and the crushed cassava flour should be able to pass through a 60-mesh sieve. Slurry: Add water to the crushed cassava flour to make the concentration reach 220g / L. Jet liquefaction: transport 220g / L cassava flour slurry to the jet liquefaction device, adjust the pH of the cassava flour slurry to 7.0, add high-temperature α-amylase to the cassava flour slurry at 10 enzyme units per gram of cassava flour, and use Liquefaction is carried out by the continuous jet liquefaction process, the liquefaction temperature is controlled at 100°C, and it is maintained in the liquefaction laminar flow tank for 4 hours. Filtration: After the liquefaction is completed, the liquefied liquid is filtered with a plate and frame filter, the filtrate is used for fermentation, and the filtered wet residue is used to produce SCP (single-cell protein). ...

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Abstract

The invention discloses a method for preparing lemon acid by cassava. The method comprises the following steps of cutting cassava into small blocks, crushing, adding water into the crushed cassava, and pulping; liquefying the cassava powder pulp by a continuous spraying and liquefying technology; after liquefying, filtering the liquefying liquid by a belt filter or a plate filter, and putting the filtered filtrate into a fermenting device; adding an organic nitrogen source which is equal to 0.3% to 15% of total fermenting volume, and fermenting; finally, extracting the lemon acid from the fermenting liquid by a calcium slat method. The method has the advantages that the viscosity of the fermenting liquid is greatly decreased, the dissolved oxygen in the fermenting process is well improved, and the fermenting cycle is shortened; by increasing the concentration of initial total sugar of fermentation, the utilization rate of a fermenting tank is increased, and the production scale is expanded; the problem of occupation of grain resources in the lemon acid production process is solved.

Description

technical field [0001] The invention relates to a method for fermenting and producing citric acid, in particular to a method for preparing citric acid from cassava. Background technique [0002] At present, the production of citric acid in my country mainly uses starchy crops such as corn, rice, and potatoes as raw materials, of which corn accounts for 95% of the raw materials for citric acid production. As the patent application number is 85108564 " with Aspergillus niger fermentation co-production diosgenin and citric acid ", the patent application number is 92110021 " the method for utilizing wheat flour to produce citric acid " and the patent application number is 95111000 " a kind of citric acid and "Preparation method of sodium citrate" discloses the process of utilizing dried potato powder, wheat flour and corn flour to produce citric acid respectively. But now the food crisis is spreading around the world, rice, corn and wheat are in short supply as the main food cr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/48C12R1/685
CPCC12P7/48
Inventor 袁献武
Owner 袁献武
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