CN101948881A - Method for producing citric acid by fermentation of mixed raw materials - Google Patents
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Abstract
The invention discloses a method for producing citric acid by fermentation of mixed raw materials. The method comprises the following main steps of: performing crushing, size mixing, spraying liquefaction and filtration on corn and cassava respectively, then mixing two parts of filtrate according to a proportion and fermenting the mixture, and finally extracting the citric acid. The method effectively avoids cost rise caused by the fluctuation of single raw material, meanwhile enriches the nutrient components of fermented liquor, is favorable for improving the acid producing capability of citric acid fermentation strains, enables an enterprise to have great choice on the raw materials, and reduces the production cost. Moreover, compared with a method for producing the citric acid by the single raw material, the method has the advantages that: the fermentation liquor has good liquidity, the fermentation period is obviously shortened, and the fermentation index is higher.
Description
Technical field
The invention belongs to technical field of biological fermentation, be specifically related to the method that a kind of mixing raw material that utilizes corn, cassava comes fermentation production of citric acid.
Background technology
Why fermentation industry is better than other process industries, is that this growth to the prices of raw and semifnished materials provides buffering to a certain degree because its raw material can change within the specific limits.For the method that can adopt different material, whether its economy is played crucial effects by utilization for this method.The surplus from profits of citric acid product be by the raw materials cost that shift to raise on one's body the human consumer.Because the characteristic of aspergillus niger, the selection of citric acid on raw material is smaller than other leavened prods such as antibiotic pressure, so raw material is as far as possible at a low price always constantly sought by citric acid producer, therefore, the selection of raw material always receives much concern.Seeking the raw material more inexpensive, that matter is good always has pressure, and finds new raw material always to have a lot of problems, as storing, be difficult to sterilization, forming instability.Therefore, the most cheap raw material might not be best raw material, changes raw material simultaneously and also must change and design rational production method.Raw material should all obtain in the most of the time in 1 year easily, and therefore, industrial must have metastable raw material sources, and was easy to convenient the preservation more than half a year.
The price of raw material is very crucial, because it relates to a lot of aspects, can not only see the apparent price of raw material, for example the amount usable of carbon source in the raw material, raw material from buying ground or the grown place to the transportation cost of fermentation plant, this kind raw material extra treatment process before and after fermentation or the like.For the manufacturing enterprise of citric acid, can select that be fit to, economic fermentation raw material to reduce production costs according to the farm crop situation, enhance competitiveness.Cassava and corn are two kinds of main raw material raw materials in citric acid market at present: cassava is one of the main torrid zone of China, subtropical crop, have that adaptability is strong, plantation region characteristics widely, about 43.7 ten thousand hectares of China's cassava cultivated area, about 6,000,000 tons of fresh cassava ultimate production, planting area mainly is distributed in provinces such as Guangxi, Guangdong, Yunnan, Hainan and Fujian.Cassava contains heterodnedrin, and the prussic acid that can dissociate after the decomposition is generally eaten raw or edible mis-machined cassava can cause poisoning, but after being processed into Tapioca Starch, heterodnedrin major part is removed, and also is removed substantially in boiling before fermentation and the liquefaction in addition, unlikely harm fermentation.In addition, China is also from South East Asia import cassava.At present, the distribution of China's corn is from the east of Taiwan and coastal provinces, and Xinjiang and Qinghai-Tibet Platean are supported in the west, and south is from the Sanya of 18 ° of north latitude, and north spreads all over all parts of the country to 53 ° of Heilungkiang Mo Rivers of north latitude.But the major production areas concentrates on the oblique long arc shape Corn Belt of northeast to southwest.China corn producing region is by distribution range, natural condition, planting system and development process, 6 major production areas be can be divided into, northern spring maize district, summer corn district, the Yellow River and Huai He River sea plain, southwestern hilly and mountainous land spring and summer corn district, southern hills corn district, irrigation corn district, northwest and Qinghai-Tibet corn district are respectively.Northeast is the main producing region of China's corn, and wherein Jilin Province is that the first corn main product of China's corn is economized.Jilin Province produces 1,750 ten thousand tons of corns, accounts for 14% of national ultimate production.Next is Shandong Province and Heilongjiang Province, and output is respectively 1,600 ten thousand tons and 1,450 ten thousand tons.Also there are ten million ton annual production in Hebei, Henan two provinces.
Though the citric acid fermentation technology of China is walked the prostatitis in the world, but since China's accession to WTO, compete more and more fierce, and the competition between the domestic citric acid enterprise also becomes a flash point day by day, so, technical progress will be basing oneself upon originally of enterprise, the method of mixing raw material fermentation production of citric acid is the novel process of producing citric acid with cassava and two kinds of fermentation raw materials of corn, simultaneously according to the citric acid fermentation raw material cassava on the existing market and the price change of corn, and the variation of supply, innovation by technology, change two kinds of proportion of raw materials, so both can effectively avoid the cost that the fluctuation of raw material brings and rise, for example 2005 tsunami in the Indian Ocean make Tapioca Starch price increase 20-25%, give and use the enterprise of single cassava raw material to cause very big difficulty, can enrich the nutritive ingredient of fermentation liquid again, be beneficial to the raising of citric acid fermentation bacterial classification acid producing ability, this makes citric acid enterprise that bigger choice be arranged on raw material, has reduced enterprise's production cost.
Summary of the invention
Goal of the invention: the object of the present invention is to provide a kind of is mixing raw material with corn and cassava, the method for fermentation production of citric acid.
Technical scheme: the method for a kind of mixing raw material fermentation production of citric acid provided by the invention may further comprise the steps:
1) takes by weighing maize raw material, Semen Maydis powder is made in its pulverizing;
2) Semen Maydis powder after pulverizing adds water, makes corn steep liquor, and the concentration of corn is 20～25g/L in the corn steep liquor;
3) corn steep liquor is input into jet liquefaction device, regulates pH to 5.5～7.0, unit alive adds high-temperature in the Semen Maydis powder slurry by 5～15 enzymes of every gram Semen Maydis powder, and liquefy, temperature is controlled at 95～125 ℃, keeps 1～6 hour, and making liquefaction DE value is 5～95%;
4) corn steep liquor after the liquefaction is filtered, keep cleaner liquid;
5) take by weighing the cassava raw material, be ground into Tapioca Starch after the stripping and slicing;
6) Tapioca Starch after pulverizing adds water, makes tapioca syrup, and the concentration of cassava is 20～25g/L in the tapioca syrup;
7) tapioca syrup is input into jet liquefaction device, regulates pH to 5.5～7.0, unit alive adds high-temperature in the Tapioca Starch slurry by 5～15 enzymes of every gram Tapioca Starch, and liquefy, temperature is controlled at 85～125 ℃, keeps 1～6 hour, and making liquefaction DE value is 5～95%;
8) tapioca syrup after the liquefaction is filtered, keep cleaner liquid;
9) corn cleaner liquid and cassava cleaner liquid are mixed the feeding fermentor tank, the organic nitrogen source of adding mixed solution cumulative volume 0.3～15% or mixed solution cumulative volume 0.01～2% is inorganic nitrogen-sourced in mixed solution;
10) temperature is risen to 90～121 ℃, sterilized 15～30 minutes, be cooled to 35～38 ℃ of leavening temperatures again;
11) the fermented bacterium aspergillus niger is inserted in the fermentor tank, and the ventilation oxygen supply, the leavening temperature that keeps 35～38 ℃ is to fermentation ends;
12) the employing calcium salt method extracts the citric acid in the fermented liquid.
Wherein, the fineness after Semen Maydis powder is pulverized should be smaller or equal to 40 orders, and the fineness of Tapioca Starch should be smaller or equal to 60 orders, so that make corn steep liquor and tapioca syrup more even.
Wherein, the volume ratio of corn cleaner liquid and cassava cleaner liquid is 1: 0.1～10 in the step 9).
Wherein, the optional groundnut meal of organic nitrogen source, soybean cake powder, yeast powder, peptone, dregs of beans or corn in the step 9); Inorganic nitrogen-sourced optional sulphur ammonium, carbon ammonium or urea.
Wherein, can adopt the method for spore or mycelium inoculation to insert aspergillus niger in the step 11).
Wherein, the fermentation ends in the step 11) be meant when fermentation record reducing sugar content be zero or near zero, produce acid near or surpass kind after total reducing sugar.
Beneficial effect: the present invention not only can be according to the price change of citric acid fermentation raw material-cassava and corn on the existing market and the variation of supply, change two kinds of proportion of raw materials, can avoid the cost that the fluctuation of single cost of material brings effectively rises, can enrich the nutritive ingredient of fermentation liquid again, be beneficial to the raising of citric acid fermentation bacterial classification acid producing ability, make enterprise that bigger choice be arranged on raw material, reduced production cost.In addition, the present invention with compare with single raw material to produce citric acid, the fermented liquid performance that flows is good, and fermentation period is obviously shortened, fermentation index improves 10～12%, promptly on identical acid yield, shortens about 10 hours of fermentation period.
Embodiment
Embodiment 1:
Take by weighing maize raw material, Semen Maydis powder is made in its pulverizing, fineness is 30 orders, adds water and makes corn steep liquor, and the concentration that makes corn in the corn steep liquor is 20g/L; Corn steep liquor is input into jet liquefaction device, regulates pH to 6.0, unit alive adds high-temperature in the Semen Maydis powder slurry by 5 enzymes of every gram Semen Maydis powder, and liquefies, and temperature is controlled at 100 ℃, keeps 5 hours, and making liquefaction DE value is 70%; Corn steep liquor after the liquefaction is filtered, keep cleaner liquid; Take by weighing the cassava raw material, be ground into Tapioca Starch after the stripping and slicing, fineness is 50 orders, adds water and makes tapioca syrup, and the concentration of cassava is 25g/L in the tapioca syrup; Tapioca syrup is input into jet liquefaction device, regulates pH to 6.5, unit alive adds high-temperature in the Tapioca Starch slurry by 15 enzymes of every gram Tapioca Starch, and liquefies, and temperature is controlled at 95 ℃, keeps 3 hours, and making liquefaction DE value is 65%; Tapioca syrup after the liquefaction is filtered, keep cleaner liquid; Get corn cleaner liquid and cassava cleaner liquid and mix the feeding fermentor tank, the volume ratio of corn cleaner liquid and cassava cleaner liquid is 9: 1, adds the yeast powder of mixed solution cumulative volume 3% in mixed solution, and temperature is risen to 105 ℃, sterilized 25 minutes, and be cooled to 35 ℃ of leavening temperatures again; Adopt the spore inoculating method that aspergillus niger is inserted in the fermentor tank, and the ventilation oxygen supply, the leavening temperature that keeps 35 ℃ is to fermentation ends; Adopt the citric acid in the calcium salt method extraction fermented liquid.
Embodiment 2:
Take by weighing maize raw material, Semen Maydis powder is made in its pulverizing, fineness is 40 orders, adds water and makes corn steep liquor, and the concentration that makes corn in the corn steep liquor is 25g/L; Corn steep liquor is input into jet liquefaction device, regulates pH to 6.5, unit alive adds high-temperature in the Semen Maydis powder slurry by 15 enzymes of every gram Semen Maydis powder, and liquefies, and temperature is controlled at 105 ℃, keeps 3 hours, and making liquefaction DE value is 60%; Corn steep liquor after the liquefaction is filtered, keep cleaner liquid; Take by weighing the cassava raw material, be ground into cassava after the stripping and slicing, powder fineness is 50 orders, adds water and makes tapioca syrup, and the concentration of cassava is 20g/L in the tapioca syrup; Tapioca syrup is input into jet liquefaction device, regulates pH to 6.5, unit alive adds high-temperature in the Tapioca Starch slurry by 5 enzymes of every gram Tapioca Starch, and liquefies, and temperature is controlled at 100 ℃, keeps 5 hours, and making liquefaction DE value is 65%; Tapioca syrup after the liquefaction is filtered, keep cleaner liquid; Get corn cleaner liquid and cassava cleaner liquid and mix the feeding fermentor tank, the volume ratio of corn cleaner liquid and cassava cleaner liquid is 1: 9, adds the carbon ammonium of mixed solution cumulative volume 1% in mixed solution, and temperature is risen to 110 ℃, sterilized 20 minutes, and be cooled to 37 ℃ of leavening temperatures again; Adopt the mycelium inoculation method that aspergillus niger is inserted in the fermentor tank, and the ventilation oxygen supply, the leavening temperature that keeps 37 ℃ is to fermentation ends; Adopt the citric acid in the calcium salt method extraction fermented liquid.
Embodiment 3:
Take by weighing maize raw material, Semen Maydis powder is made in its pulverizing, fineness is 40 orders, adds water and makes corn steep liquor, and the concentration that makes corn in the corn steep liquor is 20g/L; Corn steep liquor is input into jet liquefaction device, regulates pH to 6.0, unit alive adds high-temperature in the Semen Maydis powder slurry by 10 enzymes of every gram Semen Maydis powder, and liquefies, and temperature is controlled at 100 ℃, keeps 4 hours, and making liquefaction DE value is 80%; Corn steep liquor after the liquefaction is filtered, keep cleaner liquid; Take by weighing the cassava raw material, be ground into Tapioca Starch after the stripping and slicing, fineness is 60 orders, adds water and makes tapioca syrup, and the concentration of cassava is 20g/L in the tapioca syrup; Tapioca syrup is input into jet liquefaction device, regulates pH to 6.0, unit alive adds high-temperature in the Tapioca Starch slurry by 10 enzymes of every gram Tapioca Starch, and liquefies, and temperature is controlled at 100 ℃, keeps 4 hours, and making liquefaction DE value is 85%; Tapioca syrup after the liquefaction is filtered, keep cleaner liquid; Get corn cleaner liquid and cassava cleaner liquid and mix the feeding fermentor tank, the volume ratio of corn cleaner liquid and cassava cleaner liquid is 1: 1, adds the dregs of beans of mixed solution cumulative volume 5% in mixed solution, and temperature is risen to 115 ℃, sterilized 25 minutes, and be cooled to 37 ℃ of leavening temperatures again; Adopt the mycelium inoculation method that aspergillus niger is inserted in the fermentor tank, and the ventilation oxygen supply, the leavening temperature that keeps 37 ℃ is to fermentation ends; Adopt the citric acid in the calcium salt method extraction fermented liquid.
Claims (8)
1. the method for a mixing raw material fermentation production of citric acid is characterized in that may further comprise the steps:
1) takes by weighing maize raw material, Semen Maydis powder is made in its pulverizing;
2) Semen Maydis powder after pulverizing adds water, makes corn steep liquor, and the concentration of corn is 20～25g/L in the corn steep liquor;
3) corn steep liquor is input into jet liquefaction device, regulates pH to 5.5～7.0, unit alive adds high-temperature in the Semen Maydis powder slurry by 5～15 enzymes of every gram Semen Maydis powder, and liquefy, temperature is controlled at 95～125 ℃, keeps 1～6 hour, and making liquefaction DE value is 5～95%;
4) corn steep liquor after the liquefaction is filtered, keep cleaner liquid;
5) take by weighing the cassava raw material, be ground into Tapioca Starch after the stripping and slicing;
6) Tapioca Starch after pulverizing adds water, makes tapioca syrup, and the concentration of cassava is 20～25g/L in the tapioca syrup;
7) tapioca syrup is input into jet liquefaction device, regulates pH to 5.5～7.0, unit alive adds high-temperature in the Tapioca Starch slurry by 5～15 enzymes of every gram Tapioca Starch, and liquefy, temperature is controlled at 85～125 ℃, keeps 1～6 hour, and making liquefaction DE value is 5～95%;
8) tapioca syrup after the liquefaction is filtered, keep cleaner liquid;
9) corn cleaner liquid and cassava cleaner liquid are mixed the feeding fermentor tank, the organic nitrogen source of adding mixed solution cumulative volume 0.3～15% or mixed solution cumulative volume 0.01～2% is inorganic nitrogen-sourced in mixed solution;
10) temperature is risen to 90～121 ℃, sterilized 15～30 minutes, be cooled to 35～38 ℃ of leavening temperatures again;
11) the fermented bacterium aspergillus niger is inserted in the fermentor tank, and the ventilation oxygen supply, the leavening temperature that keeps 35～38 ℃ is to fermentation ends;
12) the employing calcium salt method extracts the citric acid in the fermented liquid.
2. the method for mixing raw material fermentation production of citric acid according to claim 1, the fineness that it is characterized in that Semen Maydis powder in the step 1) is smaller or equal to 40 orders.
3. the method for mixing raw material fermentation production of citric acid according to claim 1, the fineness that it is characterized in that Tapioca Starch in the step 5) is smaller or equal to 60 orders.
4. according to the method for mixing raw material fermentation production of citric acid according to claim 1, it is characterized in that the volume ratio of corn cleaner liquid and cassava cleaner liquid is 1: 0.1～10 in the step 9).
5. according to the method for mixing raw material fermentation production of citric acid according to claim 1, it is characterized in that organic nitrogen source is groundnut meal, soybean cake powder, yeast powder, peptone, dregs of beans or corn in the step 9).
6. according to the method for mixing raw material fermentation production of citric acid according to claim 1, it is characterized in that inorganic nitrogen-sourced in the step 9) is sulphur ammonium, carbon ammonium or urea.
7. according to the method for mixing raw material fermentation production of citric acid according to claim 1, it is characterized in that adopting in the step 11) method of spore or mycelium inoculation to insert aspergillus niger.
8. according to the method for mixing raw material fermentation production of citric acid according to claim 1, it is characterized in that in the step 11) fermentation ends for record when fermentation reducing sugar content be zero or near zero, produce acid near or surpass plant after total reducing sugar.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102289794A (en) * | 2011-07-27 | 2011-12-21 | 苏州巴米特信息科技有限公司 | Method for restoring image |
| CN102321685A (en) * | 2011-08-09 | 2012-01-18 | 中粮生物化学（安徽）股份有限公司 | A kind of preparation method of citric acid fermentation broth |
| CN102864183A (en) * | 2012-08-29 | 2013-01-09 | 太仓市茂通化建有限公司 | Method for preparing citric acid by fermenting cassava raw material residue-removed clear solution with aspergillus niger |
| CN102899363A (en) * | 2012-09-14 | 2013-01-30 | 日照鲁信金禾生化有限公司 | Preparation method for citric acid fermentation broth |
| CN105506004A (en) * | 2016-01-05 | 2016-04-20 | 安徽丰原发酵技术工程研究有限公司 | Method for producing citric acid by fermenting konjak powder residues |
| CN105861575A (en) * | 2016-03-07 | 2016-08-17 | 日照金禾博源生化有限公司 | Citric acid fermentation method |
| CN112574926A (en) * | 2020-12-31 | 2021-03-30 | 安徽丰原集团有限公司 | Fermentation medium and fermentation method for preparing hydroxycarboxylic acid and salt thereof by using bacillus coagulans |
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| CN102289794A (en) * | 2011-07-27 | 2011-12-21 | 苏州巴米特信息科技有限公司 | Method for restoring image |
| CN102321685A (en) * | 2011-08-09 | 2012-01-18 | 中粮生物化学（安徽）股份有限公司 | A kind of preparation method of citric acid fermentation broth |
| CN102864183A (en) * | 2012-08-29 | 2013-01-09 | 太仓市茂通化建有限公司 | Method for preparing citric acid by fermenting cassava raw material residue-removed clear solution with aspergillus niger |
| CN102899363A (en) * | 2012-09-14 | 2013-01-30 | 日照鲁信金禾生化有限公司 | Preparation method for citric acid fermentation broth |
| CN102899363B (en) * | 2012-09-14 | 2015-09-02 | 日照鲁信金禾生化有限公司 | A kind of preparation method of citric acid fermentation broth |
| CN105506004A (en) * | 2016-01-05 | 2016-04-20 | 安徽丰原发酵技术工程研究有限公司 | Method for producing citric acid by fermenting konjak powder residues |
| CN105861575A (en) * | 2016-03-07 | 2016-08-17 | 日照金禾博源生化有限公司 | Citric acid fermentation method |
| CN105861575B (en) * | 2016-03-07 | 2019-09-27 | 日照金禾博源生化有限公司 | A kind of method of citric acid fermentation |
| CN112574926A (en) * | 2020-12-31 | 2021-03-30 | 安徽丰原集团有限公司 | Fermentation medium and fermentation method for preparing hydroxycarboxylic acid and salt thereof by using bacillus coagulans |
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