Treatment method of whole cassava flour material and application of whole cassava flour material in citric acid fermentation

A technology of cassava whole powder and processing method, which is applied in the field of starch processing, can solve the problems of waste of resources, high fermentation residual sugar, high grain consumption, etc., and achieve the effects of high-efficiency utilization, broad application prospects, and reduction of environmental pollution

Active Publication Date: 2019-03-22
HENAN INST OF SCI & TECH
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  • Description
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Problems solved by technology

In the prior art, some studies have been carried out on the use of cassava for fermentation to produce citric acid. The patent application No. 200910233468.4 "a method for producing citric acid by removing dregs from cassava" discloses that cassava flour is hydrolyzed at a liquefaction temperature of 85-125°C. The clear liquid obtained by filtering through a filter is used for citric acid fermentation. The disadvantage is that the high liquefaction temperature is easy to produce non-fermentable sugar, and the cassava deslagging has not been realized as a resource; the invention patent of the patent application number 201110341834. The method of citric acid discloses that cassava flour is liquefied at a liquefaction temperature of 8

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  • Treatment method of whole cassava flour material and application of whole cassava flour material in citric acid fermentation

Examples

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Example Embodiment

[0014] Example 1

[0015] The whole cassava flour is placed in a linear accelerator and subjected to radiation treatment. The radiation dose is 5kGy to obtain radiated cassava flour; the obtained radiated cassava flour is added with a certain amount of water to adjust the humidity to 30%, the cellulase dosage is 50FPU / g, and α-amylase The whole cassava powder is placed in a twin-screw extruder, and the screw speed is 240r / min. The extruding temperature is controlled to 130°C. The extrudate is crushed and treated with water. Mix evenly at a ratio of 1:2.5, add 20U / g of α-amylase for enzymatic hydrolysis, control the enzymatic hydrolysis temperature to 60℃, and the enzymatic hydrolysis time for 2.5h; add 15g / L (NH 4 ) 2 SO 4 The fermentation medium is configured, the initial sugar concentration is adjusted to 16.5%, and the mature seed liquid is inoculated for fermentation culture. When the reducing sugar concentration in the fermentation liquid is lower than 0.5%, the fermentation ...

Example Embodiment

[0016] Example 2

[0017] The whole cassava flour is placed in a linear accelerator and subjected to radiation treatment. The radiation dose is 20kGy to obtain radiated cassava flour; the obtained radiated cassava flour is added with a certain amount of water to adjust the humidity to 30%, the cellulase dosage is 40FPU / g, and α-amylase The whole cassava powder is placed in a twin-screw extruder, and the extruding temperature is controlled to 140°C under the condition of the screw speed of 240r / min; the extrudate is crushed and treated in accordance with the water Mix evenly at a ratio of 1:2.5, add 15U / g of α-amylase for enzymatic hydrolysis, control the enzymatic hydrolysis temperature to 60℃, and the enzymatic hydrolysis time 3h; add 15g / L (NH 4 ) 2 SO 4 The fermentation medium is configured, the initial sugar concentration is adjusted to 16%, and the mature seed liquid is inoculated for fermentation culture. When the reducing sugar concentration in the fermentation liquid is lo...

Example Embodiment

[0018] Example 3

[0019] The whole cassava flour is placed in a linear accelerator and subjected to radiation treatment. The radiation dose is 30kGy to obtain radiated cassava flour; the obtained radiated cassava flour is added with a certain amount of water to adjust the humidity to 30%, the cellulase addition amount is 30FPU / g, and α-amylase The whole cassava powder is placed in a twin-screw extruder, and the extruded temperature is controlled to be 135°C under the condition of a screw speed of 240r / min; the extrudate is crushed and treated in accordance with water Mix evenly at a ratio of 1:2.5, add 10U / g of α-amylase for enzymatic hydrolysis, control enzymatic hydrolysis temperature at 60℃, enzymatic hydrolysis time 3h; add 15g / L (NH 4 ) 2 SO 4 The fermentation medium is configured, the initial sugar concentration is adjusted to 17%, and the mature seed liquid is inoculated for fermentation culture. When the reducing sugar concentration in the fermentation liquid is lower tha...

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Abstract

The invention provides a treatment method of a whole cassava flour material and an application of the whole cassava flour material in citric acid fermentation. Irradiated cassava flour is obtained after whole cassava flour is subjected to electron beam irradiation treatment; cellulase and one part of alpha-amylase are added to the irradiated cassava flour, then, the mixture is put in a twin-screwextruder for reactive extrusion, and a cassava extrudate is obtained; after the extrudate is crushed, the crushed extrudate is mixed with water in a certain proportion, the other part of alpha-amylaseis added for enzymolysis treatment at low temperature, and an enzymatic hydrolysate is directly used in a citric acid fermentation process. The problems that a traditional high-temperature enzymolysis manner for cassava has high energy consumption and is prone to Maillard reactions, resource waste is caused by cassava residue removal and re-fermentation and the like are solved, full utilization of cassava flour is realized, efficient utilization of resources is realized, environmental pollution is reduced, and the treatment method has broad application prospects.

Description

technical field [0001] The invention belongs to the technical field of starch processing, and in particular relates to a method for processing cassava whole powder raw material and its application in citric acid fermentation. Background technique [0002] Citric acid (CA for short), chemical name 2-hydroxypropane-1,2,3-tricarboxylic acid (C 6 h 8 o 7 ), also known as citric acid, is an intermediate metabolite of the tricarboxylic acid cycle and is widely used in food, medicine, chemical and other fields. Citric acid has high solubility in water, has a soft and refreshing sour taste, and can be directly absorbed and metabolized by living organisms. It is recognized as GRAS (generally recognized as safe) by FAO / WHO, and is known as the first edible sour agent. At the same time, citric acid is also an intermediate in chemical synthesis and a very important platform compound. In recent years, the application of citric acid in new industrial fields has been continuously explo...

Claims

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Application Information

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IPC IPC(8): C12P7/48C12P19/14
CPCC12P7/48C12P19/14C12P2203/00C12P2201/00
Inventor 王宝石张明霞谭凤玲李林波朱梦涵刘晨
Owner HENAN INST OF SCI & TECH
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