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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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 80-110°C, filtered after liquefaction, and the filtered clear liquid is retained for citric acid fermentation. The disadvantage of this method is that the high liquefaction temperature is prone to Maillard side reactions, and only fermentation Clear liquid, fermentation residue discarded
The traditional high-temperature liquefaction method of cassava flour (adding α-amylase at a liquefaction temperature of 120-145°C and maintaining it at 90°C for 1-3 hours for liquefaction), has high energy consumption and is prone to side reactions, resulting in high fermentation residual sugar and grain consumption. high
Cassava residue is rich in cellulose and unhydrolyzed residual starch, which will cause waste of resources if discarded directly

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The whole cassava powder is placed in a linear accelerator for radiation treatment, and the radiation dose is 5kGy to obtain irradiated cassava powder; add a certain amount of water to the obtained irradiated cassava powder to adjust the humidity to 30%, the amount of cellulase added is 50FPU / g, and the amount of α-amylase The whole cassava powder is placed in a twin-screw extruder, and extruded at a screw speed of 240r / min, and the extrusion temperature is controlled to be 130°C; the extruded product is pulverized, and mixed with water according to Mix evenly at a ratio of 1:2.5, add α-amylase 20U / g for enzymolysis treatment, control the enzymolysis temperature at 60°C, and enzymolysis time 2.5h; add 15g / L (NH 4 ) 2 SO 4 The fermentation medium is configured, the initial sugar concentration is adjusted to 16.5%, the mature seed liquid is inoculated for fermentation culture, and the fermentation is terminated when the reducing sugar concentration in the fermentation li...

Embodiment 2

[0017] The whole cassava powder is placed in a linear accelerator for radiation treatment, and the radiation dose is 20kGy to obtain irradiated cassava powder; add a certain amount of water to the obtained irradiated cassava powder to adjust the humidity to 30%, the added amount of cellulase is 40FPU / g, α-amylase The whole cassava powder is placed in a twin-screw extruder, and extruded at a screw speed of 240r / min, and the extrusion temperature is controlled to be 140°C; the extruded product is pulverized, and mixed with water according to Mix evenly at a ratio of 1:2.5, add α-amylase 15U / g for enzymolysis treatment, control the enzymolysis temperature at 60°C, and enzymolysis time 3h; add 15g / L (NH 4 ) 2 SO 4 The fermentation medium is configured, the initial sugar concentration is adjusted to 16%, the mature seed liquid is inoculated to carry out fermentation culture, and when the reducing sugar concentration in the fermentation liquid is lower than 0.5%, the fermentation i...

Embodiment 3

[0019] The whole cassava powder is placed in a linear accelerator for radiation treatment, and the radiation dose is 30kGy to obtain irradiated cassava powder; add a certain amount of water to the obtained irradiated cassava powder to adjust the humidity to 30%, the added amount of cellulase is 30FPU / g, α-amylase The whole cassava powder is placed in a twin-screw extruder, and extruded at a screw speed of 240r / min, and the extrusion temperature is controlled to be 135°C; the extruded product is pulverized, and mixed with water according to Mix evenly at a ratio of 1:2.5, add α-amylase 10U / g for enzymolysis treatment, control the enzymolysis temperature at 60°C, and enzymolysis time 3h; add 15g / L (NH 4 ) 2 SO 4 The fermentation medium is configured, the initial sugar concentration is adjusted to 17%, the mature seed liquid is inoculated to carry out fermentation culture, and when the reducing sugar concentration in the fermentation liquid is lower than 0.5%, the fermentation i...

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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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