CN105671093A - Method for producing citric acid from kiwi fruit offcut - Google Patents
Method for producing citric acid from kiwi fruit offcut Download PDFInfo
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- CN105671093A CN105671093A CN201610174305.3A CN201610174305A CN105671093A CN 105671093 A CN105671093 A CN 105671093A CN 201610174305 A CN201610174305 A CN 201610174305A CN 105671093 A CN105671093 A CN 105671093A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/40—Preparation of oxygen-containing organic compounds containing a carboxyl group including Peroxycarboxylic acids
- C12P7/44—Polycarboxylic acids
- C12P7/48—Tricarboxylic acids, e.g. citric acid
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Abstract
The invention discloses a method for producing citric acid from kiwi fruit offcut and belongs to the technical field of processing of kiwi fruit. The method comprises the following steps: step a, selecting raw materials: selecting kiwi fruit offcut as raw material; step b, cleaning: rinsing the kiwi fruit offcut with clear water three to five times, and chopping; step c, dewatering and drying: drying the kiwi fruit offcut at low temperature in a dewatering device so that moisture is decreased to below 6%, and storing in an environment at 20-25 DEG C; step d, screening and fermenting: screening the dried offcut with a 150-mesh screen; placing in a fermentation tank, inoculating Aspergillus niger spore bacterial suspension, and fermenting at room temperature of 27-33 DEG C for 4-6 d; step e, extracting; step f; concentrating and crystallizing and drying to obtain citric acid powder. The kiwi fruit offcut is used to produce citric acid, effectively solving the problem that kiwi fruit offcut is low in utilization rate; the method is flexible, meets the requirements of enterprises different in producing capacity, and has the advantages of process step simplicity, high acid production and higher yield.
Description
Technical field
The present invention relates to Fructus actinidiae chinensis processing technique field, be specifically related to a kind of method that Fructus actinidiae chinensis leftover bits and pieces produces citric acid.
Background technology
Fructus actinidiae chinensis is a kind of fruit deeply liked by consumer, and its fruit delicacy succulence, delicate fragrance is delicious, sour-sweet pleasant, vegetal pole horn of plenty. Its Vitamin C content is higher than the fruit such as mandarin orange, Fructus Mali pumilae several times even tens times, simultaneously also containing the several mineral materials of the gas chromatographies such as substantial amounts of sugar, protein, aminoacid and needed by human, it is various fruit Middle nutrition composition fruit the abundantest, the most comprehensive, Fructus actinidiae chinensis contains excellent dietary fiber and abundant antioxidant, the effect of resolving heat and reducing pathogenic fire, moistening dryness for relaxing bowels can be played, it is possible to effectively prevent and treat constipation and hemorrhoid. Fructus actinidiae chinensis is the fruit of a kind of high nutritive value, is described as " king of fruit ". It contains ten several amino acids such as leucine, phenylalanine, isoleucine, tyrosine, alanine and abundant mineral, including the calcium enriched, phosphorus, ferrum, possibly together with carotene and multivitamin. Fructus actinidiae chinensis, to keeping health, is prevented and cured diseases and is had important effect. Many edible Fructus actinidiae chinensiss can prevent senile osteoporosis, it is suppressed that the deposition of cholesterol, thus preventing and treating arteriosclerosis, also can improve myocardial function, preventing and treating heart disease etc., also can play effect a bit to anticancer. Many edible Fructus actinidiae chinensiss, moreover it is possible to stop the peroxide that internal generation is too much, it is prevented that the formation of senile plaque, delaying human body caducity.
Fructus actinidiae chinensis is fruit in season, can not have at any time, therefore dried Chinese gooseberry also just arises at the historic moment, but when processing dried Chinese gooseberry, it is necessary to removed by kiwi peer and process, particularly extract the Fructus actinidiae chinensis leftover bits and pieces after fruit juice, so far it is underutilized, and containing substantial amounts of vitamin, pectin, citric acid and protease in the skin slag in Fructus actinidiae chinensis leftover bits and pieces, arbitrarily abandon and can cause the waste of resource, it has also become relevant food producer urgent need to solve the problem;A kind of soluble dietary fiber-pectin in kiwi peel preparation method as disclosed in Chinese patent CN201210014506.9, carries out kiwi peer processing and extracts pectin. Although to a certain extent kiwifruit peel having been processed, but still reach to less than the demand produced.
Summary of the invention
The invention is intended to provide a kind of method that Fructus actinidiae chinensis leftover bits and pieces is processed, to solve the problem that prior art does not produce the method for citric acid from Fructus actinidiae chinensis leftover bits and pieces.
A kind of Fructus actinidiae chinensis leftover bits and pieces in this programme produces the method for citric acid, including following step:
Step a, the choosing of raw material: choose Fructus actinidiae chinensis leftover bits and pieces as raw material, including the Fructus actinidiae chinensis slag after extracting carambola juice or producing preserved kiwi fruit and kiwi peer;
Step b, cleaning: the clear water of the Fructus actinidiae chinensis leftover bits and pieces selected by step a is rinsed 3 ~ 5 times, removes solvable shape impurity, chopping;
Step c, dehydration, dry: step b Fructus actinidiae chinensis leftover bits and pieces after chopping to be put into dehydrator cold drying, removes moisture, moisture is down to less than 6%, and is stored under the normal temperature environment of 20 ~ 25 DEG C and obtains leftover bits and pieces siccative;
Step d, screening, fermentation: the leftover bits and pieces siccative that step c stores is crossed 150 mesh sieves; Putting into fermentation tank, access the outstanding bacterium solution of Aspergillus niger spores, the relative humidity in fermentation tank is 80 ~ 90%, is 27 ~ 33 DEG C of bottom fermentation 4 ~ 6d in room temperature;
Step e, extraction: embathe the material after fermentation with distilled water, it is warmed to 95 DEG C of 8 ~ 10min maintained above, after staticly settle, will through precipitation clear liquid continue to heat to 60 DEG C after, add calcium carbonate neutralize, stirring while adding obtain calcium citrate, filtration calcium citrate precipitates, hot wash calcium citrate precipitation surface sugar, and the calcium citrate after cleaning is precipitated dilute with water, adding concentration is the sulfuric acid solution of 70 ~ 80%, filters after activated carbon decolorizing;
Step f, condensing crystallizing, dry: will to filter gained clear liquid after decolouring, and with decompression method concentration, after citric acid crystallization, be purified by mother solution with centrifuge, cold water washing crystal, crystal is put into cold drying in drying baker and is obtained citric acid powder and obtain citric acid powder.
Beneficial effect: containing abundant calcium, magnesium and vitamin C, pectase and hydrolysising protease in Fructus actinidiae chinensis leftover bits and pieces, can also be used to citric acid fermented, this is not only the Appropriate application of resource, avoid direct discharge, also can reduce the production cost of citric acid further, the purpose of few row that reaches to lower consumption simultaneously. First dry grade that be carried out of Fructus actinidiae chinensis leftover bits and pieces is processed, remove impurity cold drying, be put in room temperature and preserve, taking out when needing to prepare citric acid, can store for a long time, arbitrarily adjust amount of fermentation according to production capacity etc., it is easy to flexible control, makes production maneuverability more; Using fermentation method to obtain citric acid afterwards, re-use calcium salt method and prepare calcium citrate, and calcium citrate proceeds acidolysis, and realize being effectively improved the purpose of citric acid yield, yield is up to 60 ~ 70%; Simultaneously under the premise improving citric acid yield, enormously simplify operating procedure, and fermentation method fermentation period is short, productivity is higher, saves labour force, and floor space is little, it is simple to realize instrument control and serialization. Present invention utilizes Fructus actinidiae chinensis leftover bits and pieces to produce citric acid, efficiently solve the prior art problem to the utilization rate deficiency of Fructus actinidiae chinensis leftover bits and pieces, this method maneuverability simultaneously, meet the enterprise demand of different production capacity, there is processing step simple, the feature that acid production rate is high, yield is higher.
Further, in described step c, leftover bits and pieces siccative is screened out Fructus actinidiae chinensis seed.Because the added value of Fructus actinidiae chinensis seed is high, so separating from kiwifruit peel, individual processing. Chinese gooseberry seed oil has the effects such as blood-fat-decreasing, vessel softening and slow down aging, has purposes widely in medical science, health food and cosmetics and skincare product field. In Chinese gooseberry seed oil, linolenic acid, linoleic acid content occupy prostatitis in explored more than 80 kind of plant seed oil plants with marine organisms, are the best resources of the natural polyenoic acid of high-quality in the world. Therefore, the exploitation of Chinese gooseberry seed oil and auxiliary product thereof, there is huge market prospect.
Further, during described step d fermentation, the pH in fermentation tank is 2.5～3.5. Microorganism generates citric acid and requires low pH, and optimum pH is 2～4, and this not only contributes to generate citric acid, reducing the formation of the heteroacid such as oxalic acid simultaneously, can avoid the pollution of miscellaneous bacteria simultaneously, the present invention proves through test of many times, being 2.5～3.5 at pH, the yield of citric acid is the highest.
Further, during described step d fermentation, the dissolved oxygen in fermentation tank is maintained in 55 ~ 70%. Citric acid fermentation requires to carry out under stronger ventilation condition, so be conducive to maintaining certain dissolved oxygen content in fermentation liquid, because aspergillus niger is happiness oxygen bacterium, and along with thalline generates, dissolved oxygen in fermentation liquid can be gradually lowered, thus inhibiting the synthesis of citric acid, therefore adopts the method increasing air velocity and mixing speed, dissolved oxygen in culture fluid is made to reach in 55 ~ 70%, favourable to producing acid.
Further, during described step d fermentation, the methanol of 2% is added. Because acid production rate is had facilitation by the methanol of 2%, it is effectively improved acid production rate.
Further, during described step d fermentation, being divided into three phases: the first stage is 16 ~ 18h, room temperature is 27～30 DEG C; Second stage is 18～60h, and room temperature is 31 ~ 33 DEG C; Phase III is 50 ~ 60h, and room temperature is 30～32 DEG C. By the control of three phases different temperatures and time, to obtain the acid production rate of optimum.
Detailed description of the invention
Below by detailed description of the invention, the present invention is further detailed explanation:
Embodiment 1: a kind of Fructus actinidiae chinensis leftover bits and pieces produces the method for citric acid, including following step:
Step a, the choosing of raw material: choose fresh Fructus actinidiae chinensis leftover bits and pieces as raw material, including the Fructus actinidiae chinensis slag after extracting carambola juice or producing preserved kiwi fruit and kiwi peer, Fructus actinidiae chinensis slag and kiwi peer are preferably the Fructus actinidiae chinensis leftover bits and pieces after process within 48h.
Step b, cleaning: the clear water of the Fructus actinidiae chinensis leftover bits and pieces selected by step a is rinsed 3 ~ 5 times, removes solvable shape impurity, chopping.
Step c, dehydration, dry: step b Fructus actinidiae chinensis leftover bits and pieces after chopping is put into dehydrator cold drying, temperature in dehydrator is 50 DEG C, drying through 6h, elimination moisture, the moisture of leftover bits and pieces is down to less than 6%, and is stored under the normal temperature environment of 20 ~ 25 DEG C and obtains leftover bits and pieces siccative.
Step d, screening, fermentation: the leftover bits and pieces siccative that step c stores is crossed 150 mesh sieves, kiwi peer is separated with Chinese gooseberry seed, processes respectively; After sieving, kiwi peer puts into fermentation tank, accesses the outstanding bacterium solution of Aspergillus niger spores, and the relative humidity in fermentation tank is 80%, and pH value is 2.5; Keeping ventilating and stirring, make the dissolved oxygen in fermentation tank be maintained in 55%, a point three phases ferments, and the first stage is 16h, and room temperature is 27～30 DEG C, adds the methanol of 2%; Second stage is 18h, and room temperature is 31 ~ 33 DEG C;Phase III is 50h, and room temperature is 30～32 DEG C.
Step e, extract: after fermentation ends, the distilled water that material temperature is more than 90 DEG C after fermentation is embathed, continuous dipping 4 ~ 5 times, soak 1 ~ 1.5h every time, after immersion acidity is lower than 4%, filter immersion, immersion is warmed to 95 DEG C of 8 ~ 10min maintained above, after staticly settle 6h, by after the clear liquid of precipitation continues to heat to 60 DEG C, add calcium carbonate to neutralize, stirring while adding obtain calcium citrate, after having reacted, filtration calcium citrate precipitates, with the hot wash calcium citrate precipitation surface sugar of 90 DEG C, calcium citrate after cleaning is precipitated dilute with water, after adding the sulfuric acid solution that concentration is 70 ~ 80%, filter after activated carbon decolorizing, amount is citric acid amount the 1 ~ 5% of activated carbon.
Step f, condensing crystallizing, dry: gained clear liquid will to be filtered after decolouring, with decompression method concentration, vacuum is 500～700 millimetress of mercury, temperature is 50 DEG C, after citric acid crystallization, with centrifuge, mother solution is purified, cold water washing crystal, crystal puts into cold drying in drying baker, and temperature obtains citric acid powder at 35 DEG C.
Embodiment 2 and embodiment 1 are distinctive in that: step d, screening, fermentation: the leftover bits and pieces siccative that step c stores is crossed 150 mesh sieves, is separated with Chinese gooseberry seed by kiwi peer, process respectively; After sieving, kiwi peer puts into fermentation tank, accesses the outstanding bacterium solution of Aspergillus niger spores, and the relative humidity in fermentation tank is 85%, and pH value is 3; Keeping ventilating and stirring, make the dissolved oxygen in fermentation tank be maintained in 65%, a point three phases ferments, and the first stage is 18h, and room temperature is 27～30 DEG C, adds the methanol of 2%; Second stage is 50h, and room temperature is 31 ~ 33 DEG C; Phase III is 60h, and room temperature is 30～32 DEG C.
Embodiment 3 and embodiment 1 are distinctive in that: step d, screening, fermentation: the leftover bits and pieces siccative that step c stores is crossed 150 mesh sieves, is separated with Chinese gooseberry seed by kiwi peer, process respectively; After sieving, kiwi peer puts into fermentation tank, accesses the outstanding bacterium solution of Aspergillus niger spores, and the relative humidity in fermentation tank is 90%, and pH value is 3.5; Keeping ventilating and stirring, make the dissolved oxygen in fermentation tank be maintained in 70%, a point three phases ferments, and the first stage is 18h, and room temperature is 27～30 DEG C, adds the methanol of 2%; Second stage is 60h, and room temperature is 31 ~ 33 DEG C; Phase III is 60h, and room temperature is 30～32 DEG C.
Above-described is only embodiments of the invention, and in scheme, the general knowledge such as known concrete structure and characteristic does not do too much description at this. Should be understood that; for a person skilled in the art, under the premise without departing from present configuration, it is also possible to make some deformation and improvement; these also should be considered as protection scope of the present invention, and these are all without affecting effect of the invention process and practical applicability. The protection domain that this application claims should be as the criterion with the content of its claim, and the detailed description of the invention in description etc. records the content that may be used for explaining claim.
Claims (6)
1. the method that a Fructus actinidiae chinensis leftover bits and pieces produces citric acid, it is characterised in that include following step:
Step a, the choosing of raw material: choose Fructus actinidiae chinensis leftover bits and pieces as raw material, including the Fructus actinidiae chinensis slag after extracting carambola juice or producing preserved kiwi fruit and kiwi peer;
Step b, cleaning: the clear water of the Fructus actinidiae chinensis leftover bits and pieces selected by step a is rinsed 3 ~ 5 times, removes solvable shape impurity, chopping;
Step c, dehydration, dry: step b Fructus actinidiae chinensis leftover bits and pieces after chopping to be put into dehydrator cold drying, removes moisture, moisture is down to less than 6%, and is stored under the normal temperature environment of 20 ~ 25 DEG C and obtains leftover bits and pieces siccative;
Step d, screening, fermentation: the leftover bits and pieces siccative that step c stores is crossed 150 mesh sieves; Putting into fermentation tank, access the outstanding bacterium solution of Aspergillus niger spores, the relative humidity in fermentation tank is 80 ~ 90%, is 27 ~ 33 DEG C of bottom fermentation 4 ~ 6d in room temperature;
Step e, extraction: embathe the material after fermentation with distilled water, it is warmed to 95 DEG C of 8 ~ 10min maintained above, after staticly settle, will through precipitation clear liquid continue to heat to 60 DEG C after, add calcium carbonate neutralize, stirring while adding obtain calcium citrate, filtration calcium citrate precipitates, hot wash calcium citrate precipitation surface sugar, and the calcium citrate after cleaning is precipitated dilute with water, adding concentration is the sulfuric acid solution of 70 ~ 80%, filters after activated carbon decolorizing;
Step f, condensing crystallizing, dry: will to filter gained clear liquid after decolouring, and with decompression method concentration, after citric acid crystallization, be purified by mother solution with centrifuge, cold water washing crystal, crystal is put into cold drying in drying baker and is obtained citric acid powder and obtain citric acid powder.
2. the method that Fructus actinidiae chinensis leftover bits and pieces according to claim 1 produces citric acid, it is characterised in that: in described step c, leftover bits and pieces siccative is screened out Fructus actinidiae chinensis seed.
3. the method that Fructus actinidiae chinensis leftover bits and pieces according to claim 2 produces citric acid, it is characterised in that: during described step d fermentation, the pH in fermentation tank is 2.5～3.5.
4. the method that Fructus actinidiae chinensis leftover bits and pieces according to claim 3 produces citric acid, it is characterised in that: during described step d fermentation, the dissolved oxygen in fermentation tank is maintained in 55 ~ 70%.
5. the method that Fructus actinidiae chinensis leftover bits and pieces according to claim 4 produces citric acid, it is characterised in that: during described step d fermentation, add the methanol of 2%.
6. the method that Fructus actinidiae chinensis leftover bits and pieces according to claim 5 produces citric acid, it is characterised in that: during described step d fermentation, being divided into three phases: the first stage is 16 ~ 18h, room temperature is 27～30 DEG C; Second stage is 18～60h, and room temperature is 31 ~ 33 DEG C; Phase III is 50 ~ 60h, and room temperature is 30～32 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610174305.3A CN105671093A (en) | 2016-03-24 | 2016-03-24 | Method for producing citric acid from kiwi fruit offcut |
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| CN201610174305.3A CN105671093A (en) | 2016-03-24 | 2016-03-24 | Method for producing citric acid from kiwi fruit offcut |
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| CN201610174305.3A Pending CN105671093A (en) | 2016-03-24 | 2016-03-24 | Method for producing citric acid from kiwi fruit offcut |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1284565A (en) * | 2000-08-25 | 2001-02-21 | 武汉市双凤生物化学有限责任公司 | Citric acid producing process |
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- 2016-03-24 CN CN201610174305.3A patent/CN105671093A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1284565A (en) * | 2000-08-25 | 2001-02-21 | 武汉市双凤生物化学有限责任公司 | Citric acid producing process |
Non-Patent Citations (2)
| Title |
|---|
| Y.D. HANG ET AL.: "Microbial production of citric acid by solid state fermentation of kiwifruit peel", 《JOURNAL OF FOOD SCIENCE》 * |
| 黄亚东等主编: "《发酵调味品生产技术》", 30 June 2014 * |
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Application publication date: 20160615 |