Method for fermenting and preparing citric acid by adding saccharifying enzyme

A technology of citric acid and glucoamylase, which is applied in the field of fermentation engineering, can solve the problems of high residual sugar and inability to saccharify, and achieve the effects of shortening the fermentation time, shortening the fermentation time, and improving the conversion rate of raw materials

Inactive Publication Date: 2011-01-12
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, in the current citric acid fermentation process, during the fermentation process, the saccharification enzyme secreted by the production strain Aspergillus niger is used to carry out saccharification and side fermentation, and it takes a long time for Aspergillus niger to grow to secrete saccharification enzyme, and with the increase of acid production , the acidity continues to rise, and the glucoamylase of Aspergillus niger will gradually be inhibited, and the normal saccharification cannot be performed in the later stage of fermentation, resulting in high residual sugar in the final citric acid fermentation mash

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Example 1: Use 16 kg of cassava flour as raw material, add about 65 kg of water to adjust the slurry, control the slurry to a total sugar concentration of 150g / L, add 8 ml of liquefied enzyme, liquefy at 98°C for 90 minutes, then cool to 60°C, add 12.8 milliliters of glucoamylase, then further cooled down to the fermentation temperature, inoculated and fermented, the fermentation time was 57 hours, the citric acid content of the final fermentation mash was 144g / L, and the total residual sugar content was 14.5g / L.

Embodiment 2

[0012] Example 2: Use 16 kg of cassava flour as raw material, add about 65 kg of water to adjust the slurry, control the slurry to a total sugar concentration of 150g / L, add 8 ml of liquefied enzyme, liquefy at 98°C for 90 minutes, then cool to 40°C, add 8 ml of glucoamylase, then further lower the temperature to the fermentation temperature, inoculate and ferment, the fermentation time is 63 hours, the citric acid content of the mash is 140 g / L, and the residual sugar content is 17.8 g / L.

Embodiment 3

[0013] Example 3: Use 16 kg of cassava flour as raw material, add about 65 kg of water to adjust the slurry, control the slurry to a total sugar concentration of 150g / L, add 8 ml of liquefied enzyme, liquefy at 98°C for 90 minutes, then cool to 50°C, add 11.2 milliliters of glucoamylase, then further cooled to the fermentation temperature, inoculated and fermented, the fermentation time was 60 hours, the citric acid content of the mash was 143 g / L, and the residual sugar content was 15.6 g / L.

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PUM

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Abstract

The invention discloses a method for fermenting and preparing citric acid by adding saccharifying enzyme and belongs to the technical field of fermentation engineering. In the traditional citric acid fermentation, a method of mixing water and starch raw materials for size mixing and adding amylase so as to liquefy, heat, sterilize and ferment the raw materials is adopted, and in the fermentation process, saccharifying enzyme secreted by a production strain aspergillus niger per se is saccharified and fermented simultaneously. The method has the disadvantages that: a time process is needed for the aspergillus niger to grow and secrete saccharifying enzyme; and the acidity is continuously increased along with the increase of the produced acid, and the saccharifying enzyme of the aspergillus niger per se is gradually inhibited and cannot play a role in saccharifying normally at the later stage of the fermentation, so that the residual sugar content in the fermented liquor of the citric acid is higher in the end. The citric acid is prepared by the following steps of: adding the amylase to liquefy the starch raw materials, and heating for sterilization; adding a proper amount of saccharifying enzyme, and fermenting, filtering, decoloring, exchanging ions, separating, crystallizing and performing other processes according to the conventional technology. The method for fermenting and preparing the citric acid has the advantages of reducing raw material consumption, improving the conversion rate of the raw materials, improving the acid-producing rate, shortening the fermentation time and reducing CODCr discharge of wastewater.

Description

technical field [0001] A method for preparing citric acid by adding glucoamylase and fermenting after liquefaction and before inoculation. The invention relates to the technical field of fermentation engineering. Background technique [0002] Citric acid is a commonly used organic acid for food ingredients, and it is widely used in food industry, chemical industry, pharmaceutical industry, textile, leather, photography and other fields. Its production is mainly based on deep-layer fermentation of Aspergillus niger in large tanks, and corn, wheat, rice, cassava, starch or their mixtures are used as raw materials. After heating, adding amylase to liquefy the raw materials, inoculate and ferment, and then go through processes such as filtration, decolorization, ion exchange, separation, refining, and crystallization to obtain finished products. At present, the fermentation time for citric acid production is 60-70 hours, and the residual sugar concentration in the fermentation...

Claims

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Application Information

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IPC IPC(8): C12P7/48C12R1/685
Inventor 石贵阳张梁蒋小东孙福新丁重阳顾正华宗伟刚胡志杰蒋建伟
Owner JIANGNAN UNIV
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