CN107183312B - Method for promoting drying and dehydration of potato pulp and application thereof - Google Patents
Method for promoting drying and dehydration of potato pulp and application thereof Download PDFInfo
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- CN107183312B CN107183312B CN201710413005.0A CN201710413005A CN107183312B CN 107183312 B CN107183312 B CN 107183312B CN 201710413005 A CN201710413005 A CN 201710413005A CN 107183312 B CN107183312 B CN 107183312B
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- 230000018044 dehydration Effects 0.000 title abstract description 13
- 238000006297 dehydration reaction Methods 0.000 title abstract description 13
- 230000001737 promoting effect Effects 0.000 title abstract description 4
- 238000000855 fermentation Methods 0.000 claims abstract description 60
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 47
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 47
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- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 31
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
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- A—HUMAN NECESSITIES
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- A23K10/14—Pretreatment of feeding-stuffs with enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
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Abstract
The invention discloses a method for promoting drying and dehydration of potato pulp and application thereof, and belongs to the field of biomass resource utilization. According to the invention, fresh potato residues are used as fermentation substrates, at least one of pectinase, cellulase and hemicellulase is added for enzymolysis, lactobacillus plantarum and yeast mixed bacteria liquid is inoculated, solid anaerobic fermentation is carried out, the potato residues can be effectively prevented from being corrupted and deteriorated, the nutritional value of the potato residues is improved, the potato residues are quickly dehydrated and are easy to dry, and good economic and environmental benefits are achieved.
Description
Technical Field
The invention relates to a method for promoting drying and dehydration of potato pulp and application thereof, belonging to the field of biomass resource utilization.
Background
The potato growing area and total yield in china are the top of the world, and a large number of potatoes are used for the processing of starch and whole meal every year. During the production of potato starch, a large amount of waste potato pulp is produced, on average about 6-7 tons of potato pulp per 1 ton of potato starch produced. With the rapid development of the potato starch industry, the problem that the potato residue cannot be well comprehensively utilized becomes a bottleneck problem restricting the development of the potato starch processing industry.
Potato pulp is mainly composed of water, cell debris and residual starch granules. The water content of the fresh potato residue can reach 90%, and substances with strong water holding capacity such as cellulose, hemicellulose and pectin are also added, so that the potato residue is not easy to dry and has high drying cost, and the potato residue is provided with 33 kinds of bacteria: the potato residue is difficult to store and transport, is easy to decay and deteriorate and generates bad smell due to 28 bacteria, 4 moulds and 1 yeast. The problems of conversion utilization and synergism of the potato residue cannot be solved, and the potato residue is easy to accumulate and decay to cause environmental problems, thereby bringing troubles and losses to enterprises. The daily output of potato dregs is huge, the research on the potato dregs still stays in the experimental research of small batches at present, the problem of corrosion prevention and rapid dehydration and drying which cause the accumulation and the corruption of the potato dregs still can not be solved, therefore, how to rapidly and efficiently treat the potato dregs, the growth of putrefying bacteria in the potato dregs is inhibited, the water holding capacity of the potato dregs is reduced, the rapid dehydration of the potato dregs is realized, the drying cost is reduced, the nutritive value of the potato dregs is improved, and the problem to be solved urgently is solved.
Disclosure of Invention
The invention aims to solve the technical problems of providing a method for inhibiting the growth of infectious microbes in potato residues, improving the quality of the potato residues and realizing quick dehydration and drying, which can effectively prevent the potato residues from being corrupted and deteriorated, improve the nutritional value of the potato residues, quickly dehydrate the potato residues, is easy to dry and has better economic and environmental benefits.
The first purpose of the invention is to provide a fermentation method of potato residues, which takes fresh potato residues as fermentation substrates, adds at least one of pectinase, cellulase and hemicellulase for enzymolysis, and then connects with mixed bacterial liquid of lactobacillus plantarum and saccharomycetes for solid anaerobic fermentation.
In one embodiment of the present invention, the fresh potato pulp has a moisture content of 85 to 95%.
In one embodiment of the present invention, the enzymatic treatment is performed by mixing pectinase and cellulase in a ratio of 1-3: 1-10, and adding the pectinase into the fresh potato residues in an addition amount of 0.25-13U/g.
In one embodiment of the present invention, the enzymatic treatment is performed by mixing pectinase and hemicellulase in a ratio of 1-3: 1-5, and adding the pectinase into the fresh potato residues in an addition amount of 0.25-13U/g.
In one embodiment of the present invention, the enzymatic treatment is a pectinase: cellulase: mixing the hemicellulase in a ratio of 1-3: 1-10: 1-5, and adding the pectinase into the fresh potato residues in an amount of 0.25-13U/g
In one embodiment of the invention, the solid state anaerobic fermentation is further followed by mechanical dewatering and drying.
In one embodiment of the present invention, the inoculation is a mixed bacterial liquid of lactobacillus plantarum and yeast inoculated in an inoculation amount of 2-14% (volume of bacterial liquid mL/mass of fermentation substrate g), and the concentration of the mixed bacterial liquid is (1.0-9.9). times.10
9CFU/mL。
In one embodiment of the invention, the mixing ratio of lactobacillus plantarum to yeast in the mixed bacterial liquid is 1-4: 1 to 5
In one embodiment of the invention, the method is to add the enzyme solution or the bacterial solution and then mechanically stir and mix the enzyme solution or the bacterial solution, or adopt the method
After the enzyme and strain mixed liquid is uniformly sprayed, the layers are paved and piled.
In one embodiment of the invention, the fermentation is carried out under anaerobic or anaerobic conditions by means of sealed bags, pit stacking and sealing or closed fermentation tanks.
In one embodiment of the invention, the fermentation temperature is 25-39 ℃ and the fermentation time is 48-120 h.
In one embodiment of the invention, the dewatering means is plate and frame press filtration, screw extrusion, centrifugal dewatering or a combination thereof.
In one embodiment of the invention, the drying means is forced air drying, air flow drying, circulation drying, flash drying or a combination thereof.
In an embodiment of the present invention, the method specifically includes the following steps:
(1) fresh potato residues are used as fermentation substrates, the water content is adjusted to 85-95%,
(2) mixing pectinase or a mixed enzyme of pectinase, cellulase and hemicellulase with a fermentation substrate, wherein the addition amount of the enzyme is 0.25-13U/g, the mixing ratio is (pectinase) 1-3, (cellulase) 1-10, (hemicellulase) 1-5, mechanically stirring or turning is carried out to uniformly mix the enzymes, then, lactobacillus plantarum or a mixed bacterial liquid of lactobacillus plantarum and high-activity yeast is inoculated, the inoculation amount of the bacterial liquid is 2-14% (volume mL of the bacterial liquid/mass g of the fermentation substrate), and the mixed bacterial liquid ratio is (lactobacillus plantarum) 1-4, (high-activity yeast) 1-5. Mechanically stirring or turning to uniformly mix the materials, stacking and sealing the sealed bags and the pit or sealing the fermentation tank to realize anaerobic or anaerobic conditions, and performing solid anaerobic fermentation at 25-39 ℃ for 48-120 h.
(3) After fermentation is finished, the potato residue is dehydrated by adopting plate-and-frame filter pressing, spiral extrusion and centrifugation modes.
(4) After dehydration, the potato residue is dried by blowing, air flow drying, circulation drying, flash drying or a combination thereof.
Has the advantages that: (1) according to the method, the mixed microorganisms are inoculated for anaerobic fermentation, the potato residues are treated by combining an enzyme method, pectinase is taken as a main component, cellulose or hemicellulose is taken as an auxiliary component, the pH value suitable for enzymolysis is provided in the microbial growth process, the enzymolysis product provides a nutrient source for strain growth, the two components mutually play a synergistic effect, and the fermentation level of the fresh potato residues is improved on the basis of no additional nutrient substances. The strain metabolites enrich the nutritional composition of the potato pulp, improve the application value of the potato pulp as feed, simultaneously enhance the capability of inhibiting putrefaction and deterioration, greatly dissociate water combined with the potato pulp, realize the rapid dehydration and efficient drying of the potato pulp, and have the water content of less than 30% after 120min of drying and less than 10% after 240min of drying. Compared with the treatment of extracting effective components, silage and the like from the potato dregs, the method has obvious cost advantage and can better adapt to the current situation and the requirement of comprehensive utilization of the potato dregs in China.
(2) According to the method, fresh potato residues are used as fermentation substrates, the potato residues can be directly treated, compared with fermentation treatment of other raw materials such as mixed wheat bran and rice bran, pretreatment cost and treatment difficulty are greatly reduced, and the yield of the potato residues treated by the method is increased by 1.38-1.88 times.
(3) According to the invention, enzyme is combined with strain fermentation, so that enzyme and microorganism generate synergistic effect, the fermentation level is improved, the metabolite of the strain is beneficial to enriching the nutritional composition of the potato residue and inhibiting the putrefaction and deterioration of the potato, the viscosity of the fresh potato residue can be greatly reduced, the dehydration capability is enhanced, the treatment difficulty is reduced, and the rapid drying is realized.
(4) The solid anaerobic fermentation provided by the invention can obviously improve the fermentation effect of the potato residue as a culture medium, shorten the fermentation period (60h means higher fermentation level), improve the nutritional value of the potato residue, enrich the strains, benefit the metabolites such as organic acid and single cell protein, and increase the advantages of the potato residue in feed. The organic acid content (particularly lactic acid) in the fermented potato residue is obviously improved compared with that of untreated potato residue, the lactic acid content is increased from 0.0012mg/g to 4.787mg/g, the crude protein content is increased by 42 percent, and the nutritional ingredients of the potato residue as feed are obviously enriched.
Drawings
FIG. 1 shows the mildew of fresh potato dregs after being left for five days at normal temperature, wherein the fresh potato dregs are processed by enzyme method in combination with strain fermentation, non-inoculated fermentation and non-processed; a, comparison; b, inoculating the potato residues with microorganisms;
FIG. 2 is a graph showing the relationship between the moisture content of potato pulp and the drying time in different processing modes; a is the addition of 0.25U/g of pectinase, and 4% of lactobacillus plantarum is inoculated; b is only inoculated with 4 percent of lactobacillus plantarum; c is potato residue without any treatment; d is the addition amount of 3.75U/g of pectinase, and the weight ratio of pectinase: the enzyme activity ratio of the cellulase is 1:1, and 4% of lactobacillus plantarum is inoculated; e is the addition amount of 0.25U/g of pectinase, and the mass ratio of the pectinase: cellulase: the enzyme activity ratio of the hemicellulase is 1:2:3, and 4% of lactobacillus plantarum is inoculated; f is the addition amount of 0.25U/g of pectinase, and the enzyme activity ratio of the pectinase to cellulase is 1: 4; g is potato starch; h is microcrystalline cellulose;
FIG. 3 is a graph showing the relationship between the drying rate and the moisture content of potato pulp in different processing modes; a is the addition of 0.25U/g of pectinase, and 4% of lactobacillus plantarum is inoculated; b is only inoculated with 4 percent of lactobacillus plantarum; c is potato residue without any treatment; d is the addition amount of 3.75U/g of pectinase, and the weight ratio of pectinase: the enzyme activity ratio of the cellulase is 1:1, and 4% of lactobacillus plantarum is inoculated; e is the addition amount of 0.25U/g of pectinase, and the mass ratio of the pectinase: cellulase: the enzyme activity ratio of the hemicellulase is 1:2:3, and 4% of lactobacillus plantarum is inoculated; f is the addition amount of 0.25U/g of pectinase, and the enzyme activity ratio of the pectinase to cellulase is 1: 4; g is potato starch; h is microcrystalline cellulose.
Detailed Description
In a specific embodiment, the lactobacillus plantarum is lactobacillus plantarum CCTCC M2017138 or lactobacillus plantarum CCFM8661 (disclosed in a national invention patent with publication number CN 102586148A), and the yeast is commercial Angel soy sauce yeast (saccharomyces rouxii).
Example 1
Adding 1U/g pectinase into fresh potato residue, inoculating to the culture medium with a concentration of 5.6 × 10
9The bacterial liquid of the plant lactobacillus CCTCC M2017138 with the inoculation amount of 10 percent (the volume mL of the bacterial liquid/the mass g of the fermentation substrate) is CFU/mL, and after the bacterial liquid and the fermentation substrate are uniformly mixed, the mixture is subjected to solid anaerobic fermentation for 72 hours at 37 ℃. And after the fermentation is finished, performing centrifugal dehydration, measuring the total number of bacterial colonies in a fermentation system, and taking out a certain amount of potato residues to observe the mildew condition of the potato residues at normal temperature. Fresh potato residue was used as a control and cultured under the same conditions (37 ℃ C. for 72 hours) by solid anaerobic fermentation.
The determination results shown in Table 1 show that the addition of pectinase and lactobacillus plantarum fermentation treatment can obviously reduce the total number of bacterial colonies in the fresh potato residue system, wherein the total number of the bacterial colonies is 2.20 multiplied by 10
8Reduced to 3.46X 10
7(at least one order of magnitude). The uninoculated fresh potato residue was allowed to stand at room temperature for 2 days, and then partially mildewed, while the potato residue fermented by lactobacillus plantarum was allowed to stand for 5 days, and still did not mildew (fig. 1).
Table 1 change in the total number of colonies in the system before and after treatment of fresh potato pulp.
The processing method can inhibit the growth of other bacteria in the fresh potato residue system, achieve the effect of corrosion prevention, prolong the storage period, can be stored for more than 15 days in a closed mode at normal temperature, and relieve the pressure of processing the fresh potato residue with huge daily output.
Example 2
Respectively adding the following substances into fresh potato residues:
(1) mixing enzyme solution of pectinase and cellulase in a ratio of 1:4 (enzyme activity ratio); (2) mixing enzyme solution of pectinase, cellulase and hemicellulase in a ratio of 1:2:3 (enzyme activity ratio), wherein the addition amount of the pectinase is 0.25U/g; (3) mixing pectinase and cellulase in a ratio of 1:1 (enzyme activity ratio), wherein the addition amount of the pectinase is 3.75U/g; (4) the addition amount of pectinase is 0.25U/g.
(2) Mixing the enzyme solution and fresh potato residue, inoculating the mixture to the culture medium with a concentration of 4.40 × 10
9The inoculation amount of the bacterial liquid of the lactobacillus plantarum CCFM8661 of CFU/mL (volume mL of the bacterial liquid/mass g of the fermentation substrate) is 4 percent, and after the bacterial liquid is uniformly mixed, the bacterial liquid is paved and sealed by a sealing bag or a membrane. Performing solid anaerobic fermentation at 37 ℃ for 72 h. And after the fermentation is finished, performing centrifugal dehydration, adopting a forced air drying mode, measuring the drying characteristic curve of the potato residue treated by different modes, and taking potato starch and microcrystalline cellulose as a reference.
The results are shown in fig. 2 and 3, which show that the drying properties of the potato pomace treated with lactobacillus plantarum in combination with the enzyme are significantly improved compared to untreated potato pomace. Under the same drying condition (55 ℃ for example), compared with untreated potato residues, the potato residues treated by combining the enzyme method with the strains have low water content and are dried for 160-240 min, the potato residues treated by combining the enzyme method with the strains have the water content of less than 10%, and the potato residues which are not treated and are only inoculated with the strains for fermentation still have the water content of more than 30% after being dried for 240 min. The processed potato residue has short drying time, does not have the colloidal form of the fresh potato residue any more, but has a certain fluidity, and has loose structure after dehydration treatment, thereby realizing air flow drying. The drying property of the potato residue which is processed by combining the enzyme method and the strain fermentation is better than that of the potato residue which is processed by only inoculating the strain fermentation and is not processed.
Example 3
Adding pectinase and cellulase with a mixing ratio of 1:4 into fresh potato residues, uniformly mixing with the addition amount of 0.25U/g of pectinase, inoculating 6% of mixed bacterial liquid of lactobacillus plantarum and high-activity yeast, and making the concentration of the bacterial liquid of lactobacillus plantarum (CCFM 8661) be 3.2 × 10
9CFU/mL, the rehydration ratio of the high-activity yeast is 40:1 (water mass: yeast powder mass), and the viable count of the high-activity yeast is 7.9 multiplied by 10
7CFU/mL, mixing the two strains at a volume ratio of 1:2, and mixingAfter being uniform, the mixture is spread flat, sealed in a sealed bag or sealed by a film. Performing solid anaerobic fermentation at 37 ℃ for 48 h. After the fermentation, the sample was centrifuged and dehydrated, and then air-dried at 55 ℃. And recording the drying time of the sample, the moisture content at the drying end point and the yield after drying. The results are shown in FIG. 2.
Adding enzyme-combined strain, fermenting to obtain fresh potato residue (wet residue, water content of 92%), and drying for 240min until water content is reduced to 10%. And the processing mode of the invention can obviously reduce the water content of the potato residue after centrifugation and filter pressing. After drying, the potato residue has an ester-fragrant smell and can be used as a feed to improve the feeding of animals. The potato residue treated by the method has the water content of 13.4 percent and the material yield of 7.20g/100 g.
Example 4
Adding pectinase and cellulase at a mixing ratio of 1:3 into fresh potato residue (wet residue, water content of 91%), adding pectinase 3.75U/g, mixing well, and inoculating at an inoculation concentration of 7.4 × 10
9The mixed bacterial liquid of the CFU/mL lactobacillus plantarum and the high-activity yeast is mixed in a ratio of 1:2 (volume ratio), the inoculation amount of the lactobacillus plantarum (provided by the biological engineering institute of south Jiangnan university) is 8% (volume mL of the bacterial liquid/mass g of fermentation substrate), and after being uniformly mixed, the mixture is spread and sealed by a sealing bag or a membrane. Performing solid anaerobic fermentation at 37 ℃ for 48 h. And (3) performing plate-frame filter pressing on the sample after fermentation is finished, and then performing air flow drying. After drying for 10s, the water content of the obtained sample is 12.3%, and the material yield is 5.29g/100 g.
Example 5
Adding 0.25U/g of pectinase into fresh potato residues, wherein the mixing ratio of the pectinase to the cellulase is 1:1, mixing uniformly, and inoculating with the concentration of 7.4 × 10
9Mixing the mixed bacteria liquid of CFU/mL lactobacillus plantarum (CCTCC M2017138) and high-activity yeast in a ratio of 1:1 (volume ratio) and the lactobacillus plantarum inoculation amount of 8% (volume mL of the bacteria liquid/mass g of fermentation substrate), uniformly mixing, paving, and sealing with a sealing bag or a membrane. Performing solid anaerobic fermentation at 37 ℃ for 60 h. Centrifuging at 4500rpm for 15min after fermentation, and collecting supernatant to determine organic acid content. Taking a certain amount of fermented sample, freeze-drying, and determining crude protein contentAmount of the compound (A).
The quantitative lactic acid measurement result of the potato residue after the enzyme method and the strain fermentation treatment by high performance liquid chromatography shows that the content of the lactic acid is increased to 4.787mg/g from 0.0012mg/g of the original potato residue. The crude protein content increased from 9.80% (w/w) to 13.92% (w/w).
Comparative example 1
The specific embodiment is the same as example 4, except that no enzyme or strain is added, only strain is inoculated for fermentation, or only enzyme is added for treatment.
The potato residue which is not processed and only inoculated with thalli for fermentation treatment is in a typical jelly shape, has high viscosity and no fluidity, and cannot realize air flow drying. The fermentation level of the potato residue which is only treated by adding the enzyme is reduced, the content of the organic acid is only half of that of the potato residue which is treated by combining the enzyme method and the strain fermentation, the antibacterial performance is greatly reduced, and the potato residue is obviously mildewed after being placed for 5 days.
Comparative example 2
The specific implementation manner is the same as that in example 3, except that when the addition amount of the pectinase is 13U/g, the water content of the dried sample is lower than 10%, and the yield of the product is only 3.83g/100 g.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (6)
1. A fermentation method of potato residues is characterized in that fresh potato residues are used as a fermentation substrate, at least one of pectinase, cellulase and hemicellulase is added in an adding amount of 0.25-7.5U/g, lactobacillus plantarum and saccharomycetes are connected in parallel, and enzymolysis and anaerobic solid state fermentation are carried out at the temperature of 25-39 ℃; the inoculation is to inoculate the mixed bacterial liquid of lactobacillus plantarum and saccharomycetes in an inoculation amount of 2-14% (volume mL of the bacterial liquid/mass g of fermentation substrate), and the concentration of the bacterial liquid is (1.0-9.9) × 10
9CFU/mL; the ratio of the number of the lactobacillus plantarum to the number of the yeast in the bacterial liquid is 1: 1-5; volume of bacterial liquid: fermentation substrateThe mass is 1-7: 50 mL/g; the enzymolysis is any one of the following processes:
(a) adding one of pectinase, cellulase and hemicellulase in an addition amount of 0.25-7.5U/g;
(b) the enzyme activity of the pectinase and the cellulase is 1-3: 1-4, adding pectinase into fresh potato residues in an addition amount of 0.25-3.75U/g, wherein the total enzyme addition amount is 0.25-7.5U/g;
(c) the enzymolysis treatment is carried out by using pectinase: cellulase: adding the hemicellulase in a ratio of 1-3: 1-10: 1-5, adding the pectinase into the fresh potato residues in an adding amount of 0.25-3.75U/g, wherein the total enzyme adding amount is 0.25-7.5U/g.
2. The method of claim 1, wherein the fresh potato pulp has a moisture content of 85-95%.
3. The method of claim 1, wherein the solid state anaerobic fermentation is further followed by mechanical dewatering and drying.
4. The method of claim 3, wherein the fermentation is performed using a sealed bag, a pit-stack seal, or a closed fermentor.
5. The method of claim 3, wherein the dewatering is plate and frame press filtration, screw extrusion, centrifugal dewatering, or a combination thereof; the drying mode is air blast drying, air flow drying, circulation drying, flash evaporation drying or the combination thereof.
6. Potato residue prepared by a process according to any one of claims 1 to 5.
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| CN102763768A (en) * | 2012-08-03 | 2012-11-07 | 山东和实集团有限公司 | Production process of fermented soybean meal by synchronous solid fermentation and enzymolysis |
| CN104000138B (en) * | 2014-05-28 | 2015-07-22 | 湖北省农业科学院农产品加工与核农技术研究所 | Process method for preparing biological protein-rich dietary fiber and pectin simultaneously by taking potato residues as raw materials |
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