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A kind of method utilizing persimmon fermentation to produce citric acid

A technology of citric acid and persimmon, which is applied in the field of biological fermentation to produce organic acids, can solve the problems of restricting the development of citric acid, achieve the effects of increasing farmers' economic income, protecting the ecological environment, and shortening the production cycle

Active Publication Date: 2021-09-03
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This policy greatly limits the future development of the citric acid industry.”

Method used

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  • A kind of method utilizing persimmon fermentation to produce citric acid
  • A kind of method utilizing persimmon fermentation to produce citric acid
  • A kind of method utilizing persimmon fermentation to produce citric acid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Example 1, different ratios of potato saccharification liquid with a sugar content of 14% and persimmon pulp with a sugar content of 10%

[0058] The results are shown in Table 1 below:

[0059] Table 1 Effect of different persimmon pulp content on citric acid yield

[0060]

[0061]

Embodiment 2

[0062] Example 2, the results of the different ratios of sweet potato saccharification liquid with a sugar content of 14% and persimmon pulp with a sugar content of 10% are shown in Table 2 below:

[0063] Table 2 Effect of different persimmon pulp content on citric acid yield

[0064]

Embodiment 3

[0065] Embodiment three, Aspergillus niger utilizes different raw material fermentation to produce citric acid output result comparison:

[0066] Table 3 Comparison of yields of citric acid produced by fermentation of different raw materials

[0067]

[0068] It can be seen from Table 1, Table 2, and Table 3 that if the content of persimmon pulp exceeds 65%, the total acidity and acid conversion rate of fermentation will decrease. The total acidity and acid conversion rate of the mixed fermentation of persimmon pulp and sweet potato saccharification solution were higher than those of the mixed fermentation of persimmon pulp and potato saccharification solution. The ratio of persimmon pulp and potato saccharification liquid has higher acid production and acid conversion rate, and the cost is relatively lower than adding sucrose.

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Abstract

The invention discloses a method for producing citric acid by fermenting persimmons. The method uses persimmon pulp and potato saccharification liquid as raw materials, inoculates Aspergillus niger and ferments to obtain citric acid; the addition amount of Aspergillus niger is 10 4 ~10 6 spores / g raw material; the amount of persimmon pulp is at least twice the amount of potato saccharification liquid; the sugar content of the raw material is 15% to 20%. Anhydrous citric acid or monohydrate citric acid crystals can be obtained after the fermentation broth is extracted by the prior art. The citric acid produced by the method of the invention has low cost, high yield, stable quality and short production cycle, and is another important alternative way of non-grain production of citric acid. The proposal of the present invention is of great significance for improving the added value of persimmons, solving the problem of overproduction, increasing farmers' economic income, local government fiscal revenue and protecting the ecological environment.

Description

technical field [0001] The invention belongs to the technical field of biological fermentation to produce organic acids, in particular to a method for producing citric acid by fermentation of persimmons. Background technique [0002] Persimmon (Persimmon), a perennial deciduous fruit tree, is one of my country's five major fruits (grapes, oranges, bananas, apples, and persimmons). But because persimmons contain a lot of pectin and tannic acid, it is impossible to remove all the tannic acid in it when the astringency is removed. It is easy to erode teeth and form dental caries; ripe persimmons contain more sugars (5-20g per 100g ripe persimmons), including sucrose, glucose, fructose, etc. Diabetics should not eat them. Therefore, in recent years, its edible sales have declined greatly. In the autumn of northern rural areas, there are often phenomena such as persimmons being unpicked, fruit drop polluting the environment, and even persimmon trees being cut down. The consumpt...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P7/48C12R1/685
CPCC12P7/48
Inventor 田广文杜双田程雪妮陈德育
Owner NORTHWEST A & F UNIV
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