CN112195208A - Process for optimizing nitrogen source in xanthan gum fermentation by using bean dreg enzymolysis liquid - Google Patents

Process for optimizing nitrogen source in xanthan gum fermentation by using bean dreg enzymolysis liquid Download PDF

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CN112195208A
CN112195208A CN202010907024.0A CN202010907024A CN112195208A CN 112195208 A CN112195208 A CN 112195208A CN 202010907024 A CN202010907024 A CN 202010907024A CN 112195208 A CN112195208 A CN 112195208A
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acidolysis
xanthan gum
enzymolysis liquid
bean dregs
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王奎智
程贵强
梁晓娟
贾秀伟
宋亚妮
王斌
马彦
党娟
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Inner Mongolia Fufeng Biotechnologies Co ltd
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Abstract

The invention belongs to the technical field of biological fermentation, and discloses a process for optimizing a nitrogen source in xanthan gum fermentation by using bean dreg enzymolysis liquid, which is characterized by comprising the following steps of: 1) crushing and steam explosion, 2) microwave acidolysis, 3) acidolysis, 4) enzyme inactivation, centrifugation and concentration, and 5) xanthan gum culture medium preparation. The invention obtains the enzymolysis liquid by processing the bean dregs, can partially or completely replace yeast extract, has little difference in the efficiency and quality of producing the gelatin, but greatly reduces the fermentation cost.

Description

Process for optimizing nitrogen source in xanthan gum fermentation by using bean dreg enzymolysis liquid
Technical Field
The invention belongs to the technical field of biological fermentation, and relates to a process for optimizing a nitrogen source in xanthan gum fermentation by using bean dreg enzymolysis liquid.
Background
The bean dregs are the by-products in the process of producing soymilk or bean curd. Has various nutrients such as protein, fat, calcium, phosphorus, iron, etc. China is the origin of bean curd production, has a long bean curd production history, and has large production and sales volume of bean curd and large corresponding bean dreg yield.
With the development of science and the improvement of human cultural quality, people have recognized the bean dregs from the aspect of nutrition. Studies prove that part of nutritional ingredients in the soybeans are remained in the bean dregs, and the bean dregs generally contain 85% of water, 3.0% of protein, 0.5% of fat and 8.0% of carbohydrate (cellulose, polysaccharide and the like), and in addition, the soybean dregs also contain mineral substances such as calcium, phosphorus, iron and the like.
The bean dregs are rich in nutrition, and the method for feeding livestock and poultry is a good method for killing a plurality of birds with one stone. There have also been studies to hydrolyze okara for extracting soybean peptide, dietary fiber or polysaccharide. Some of the prior art is exemplified below.
Prior art 1: the bean dregs enzymolysis process and the hydrolysate fermentation resistant strain screening, which are disclosed in the soybean science 2017: based on the actual industrialized production, the efficient hydrolysis technology of the bean dregs, the breeding of yeast strains and the culture process thereof are discussed. Under different process conditions, the bean dregs are hydrolyzed by adopting cellulase and pullulanase, the sugar content in the hydrolyzed feed liquid is measured by taking glucose as a standard, and the optimal process condition for hydrolyzing the bean dregs is obtained, wherein the temperature is 55 ℃, the feed-liquid ratio is 1: 24, the bean dregs are hydrolyzed by using pullulanase firstly, the pH value is adjusted to 5.0, the hydrolysis is carried out by using the cellulase, the pH value is adjusted to 5.5, the pullulanase is used for 3 hours, the cellulase is used for 1 hour, the time ratio is 3: 1, the total amount of the added enzyme is 3%, and the ratio of the pullulanase to the cellulase is 3: 1. Hydrolyzing the bean dregs under the condition to obtain hydrolysate, wherein the highest sugar content in the feed liquid is 160.7 mg/kg. The hydrolysate with 35% content is used to culture resistant strain, the screened resistant strain C has good fermentation effect, and the yeast content reaches 18.49 g/L.
Prior art 2: the research on the enzymolysis process, the antioxidation and the characteristics of the bean dreg protein peptide is carried out in 2014 by the Chinese food and oil academy of sciences, screening out neutral protease from trypsin, neutral protease, flavourzyme and alkaline protease as the optimal hydrolase by taking the bean dreg protein as a raw material and taking the DPPH clearance as an investigation index, discussing the optimal preparation process of the bean dreg protein peptide by utilizing a single factor and an orthogonal test, researching the total reducing power of the bean dreg protein peptide by taking ascorbic acid (VC) as a reference, and researching the partial characteristics of the bean dreg protein peptide. The result shows that the optimal preparation process of the okara protein peptide comprises the steps of pH 7, temperature 70 ℃, okara protein concentration of 4 mg/mL and enzyme amount of 100U. The isoelectric point of the bean dreg protein peptide is about 3.0, and the extraction rate is gradually increased within the pH range of 3-12.
In part of researches, red yeast rice is prepared by directly carrying out enzymolysis on bean dregs.
Prior art 3: the optimization of the culture medium for producing the monascus pigment by the monascus liquid fermented bean dregs is carried out in 2013 by using the bean dregs as a main substrate and the monascus ZL307-F8 as an original strain in Chinese feeds and adopting a response surface method to optimize the culture medium for producing the monascus pigment by the monascus liquid fermented bean dregs, and aims to provide a certain theoretical basis for research and development of producing the monascus pigment by liquid fermentation and comprehensive utilization of the bean dregs.
The related research of applying bean dregs to xanthan gum fermentation does not appear in the prior art, and the applicant tries to apply the bean dregs to amino acid fermentation, for example, the patent technology 'method for preparing fermentation culture medium by using bean dregs hydrolysate', processes the bean dregs, crushes the bean dregs, places the crushed bean dregs in a reaction kettle, adds corn steep liquor and glutamic acid residue, adds citric acid to prepare suspension with solid content of 30-40%, and then adopts a high-pressure homogenizer to carry out homogenization treatment to refine the particle size; heating to 90 deg.C, and hydrolyzing with ultrasound for 5-20 min; continuing to hydrolyze for 5-7h, then performing microwave-assisted hydrolysis for 2-4min, stopping microwave, cooling to 45 ℃, adding ammonia water, adjusting the pH to 2.5-3.5, then adding acid protease, performing enzymolysis for 6-9h, inactivating enzyme for 3min at 95 ℃, then filtering to remove slag, then adding activated carbon for decolorization, and filtering to remove activated carbon to obtain a soybean meal hydrolysate.
However, the difference between the components of the bean pulp and the bean dregs is large, and the main components of the bean pulp are as follows: 40 to 48 percent of protein, 2.5 to 3.0 percent of lysine, 0.6 to 0.7 percent of tryptophan and 0.5 to 0.7 percent of methionine. The bean dregs contain 85% of water, 3.0% of protein, 0.5% of fat, 8.0% of carbohydrate (cellulose, polysaccharide, etc.), and minerals such as calcium, phosphorus, iron, etc. The bean dregs contain low protein content and more fiber and polysaccharide components, and if the bean dregs are applied to xanthan gum fermentation through simple hydrolysis, the absorption and utilization rate is poor, and the separation and purification difficulty of the xanthan gum is increased.
Disclosure of Invention
The invention aims to solve the technical defects in the prior art and provides a process for optimizing a nitrogen source in xanthan gum fermentation by using bean dreg enzymolysis liquid.
The invention is realized by the following technical scheme:
a process for optimizing a nitrogen source in xanthan gum fermentation by using bean dreg enzymolysis liquid is characterized by comprising the following steps: 1) crushing and steam explosion, 2) microwave acidolysis, 3) acidolysis, 4) enzyme inactivation, centrifugation and concentration, and 5) xanthan gum culture medium preparation.
Further, the process comprises the following steps:
1) crushing and steam explosion: drying bean dregs at 60-70 deg.C for 12-24h, pulverizing, performing steam explosion pretreatment under 1.2-1.5MPa for 8-12min, then blasting, and collecting bean dregs powder;
2) microwave acidolysis: the bean dreg powder is prepared by the following steps of 1 kg: adding 0.1mol/L hydrochloric acid solution at a ratio of 4-6L, heating to 60-70 deg.C, treating with 400W microwave for 80-120s under heat preservation, and performing acidolysis for 2-4 h;
3) acid hydrolysis: adding ammonia water to adjust pH to 3.0-4.0, maintaining temperature at 40 deg.C, adding acid protease at an amount of 200U/L, and performing enzymolysis for 6-10 hr;
4) enzyme inactivation, centrifugation and concentration: inactivating enzyme at 95 deg.C for 3min, centrifuging at 500rpm for 3min, collecting upper layer liquid, evaporating and concentrating for 3-5 times, and naturally cooling to room temperature to obtain bean dregs enzymolysis liquid;
5) preparing a xanthan gum culture medium: taking 40g/L glucose, 60g/L corn starch, 50-100g/L bean dreg enzymolysis liquid, 0-5g/L yeast extract,10g/L oleic acid, 3g/L calcium carbonate, 1g/L magnesium sulfate heptahydrate, 1g/L dipotassium hydrogen phosphate and 20mg/L, VB fulvic acid120mg/L, adjusting pH to 7.0-7.2, and sterilizing.
Still further, the process comprises the steps of:
1) crushing and steam explosion: drying bean dregs for 24h at 60 ℃, crushing, then performing steam explosion pretreatment under the conditions of 1.2MPa of pressure and 10min of retention time, then performing explosion, and collecting bean dreg powder;
2) microwave acidolysis: the bean dreg powder is prepared by the following steps of 1 kg: adding hydrochloric acid solution with concentration of 0.1mol/L at a ratio of 5L, heating to 60 deg.C, treating with 400W microwave for 120s under heat preservation condition, and performing acidolysis for 2 h;
3) acid hydrolysis: adding ammonia water to adjust pH to 3.0, keeping temperature at 40 deg.C, adding acid protease at an amount of 200U/L, and performing enzymolysis for 6 h;
4) enzyme inactivation, centrifugation and concentration: inactivating enzyme at 95 deg.C for 3min, centrifuging at 500rpm for 3min, collecting upper layer liquid, evaporating and concentrating for 3 times, and naturally cooling to room temperature to obtain bean dregs enzymolysis liquid;
5) preparing a xanthan gum culture medium: taking 40g/L glucose, 60g/L corn starch, 100g/L bean dreg enzymolysis liquid, 10g/L oleic acid, 3g/L calcium carbonate, 1g/L magnesium sulfate heptahydrate, 1g/L dipotassium phosphate and 20mg/L, VB mg fulvic acid120mg/L, adjusting pH to 7.0-7.2, and sterilizing.
Still further, the process comprises the steps of:
1) crushing and steam explosion: drying bean dregs at 65 ℃ for 12h, crushing, then placing under the conditions of 1.3MPa of pressure and 8min of retention time for steam explosion pretreatment, then carrying out explosion, and collecting bean dreg powder;
2) microwave acidolysis: the bean dreg powder is prepared by the following steps of 1 kg: adding hydrochloric acid solution with concentration of 0.1mol/L at a ratio of 4L, heating to 60 deg.C, treating with 400W microwave for 90s under heat preservation condition, and performing acidolysis for 3 h;
3) acid hydrolysis: adding ammonia water to adjust pH to 3.5, keeping temperature at 38 deg.C, adding acid protease at an amount of 200U/L, and performing enzymolysis for 8 hr;
4) enzyme inactivation, centrifugation and concentration: inactivating enzyme at 95 deg.C for 3min, centrifuging at 500rpm for 3min, collecting upper layer liquid, evaporating and concentrating for 3 times, and naturally cooling to room temperature to obtain bean dregs enzymolysis liquid;
5) preparing a xanthan gum culture medium: taking 40g/L glucose, 60g/L corn starch, 50g/L bean dreg enzymolysis liquid, 5g/L yeast extract, 10g/L oleic acid, 3g/L calcium carbonate, 1g/L magnesium sulfate heptahydrate, 1g/L dipotassium hydrogen phosphate and 20mg/L, VB mg/L fulvic acid120mg/L, adjusting pH to 7.0-7.2, and sterilizing.
Still further, the process comprises the steps of:
1) crushing and steam explosion: drying bean dregs for 16h at 70 ℃, crushing, then performing steam explosion pretreatment under the conditions that the pressure is 1.4MPa and the retention time is 9min, then performing explosion, and collecting bean dreg powder;
2) microwave acidolysis: the bean dreg powder is prepared by the following steps of 1 kg: adding 0.1mol/L hydrochloric acid solution at a ratio of 6L, heating to 60 deg.C, treating with 400W microwave for 120s under heat preservation, and performing acidolysis for 2.5 h;
3) acid hydrolysis: adding ammonia water to adjust pH to 3.5, keeping temperature at 38 deg.C, adding 200U/L acidic protease (enzyme activity 200U per liter), and performing enzymolysis for 8 hr;
4) enzyme inactivation, centrifugation and concentration: inactivating enzyme at 95 deg.C for 3min, centrifuging at 500rpm for 3min, collecting upper layer liquid, evaporating and concentrating for 3.5 times, and naturally cooling to room temperature to obtain bean dregs enzymolysis liquid;
5) preparing a xanthan gum culture medium: taking 40g/L glucose, 60g/L corn starch, 750g/L bean dreg enzymolysis liquid, 2.5g/L yeast extract, 10g/L oleic acid, 3g/L calcium carbonate, 1g/L magnesium sulfate heptahydrate, 1g/L dipotassium hydrogen phosphate and 20mg/L, VB mg/L fulvic acid120mg/L, adjusting pH to 7.0-7.2, and sterilizing.
Compared with the prior art, the invention has the advantages that the following aspects are mainly included but not limited:
the invention breaks through the prejudice that the bean dregs have low nutritive value and high processing difficulty and cannot be applied to xanthan gum fermentation in enterprises.
The invention obtains the enzymolysis liquid by processing the bean dregs, can partially or completely replace yeast extract, has little difference in the efficiency and quality of producing the gelatin, but greatly reduces the fermentation cost.
The protein in the bean dregs is wrapped by the cellulose and is difficult to separate, the wrapping effect of the lignin and the hemicellulose on the protein is damaged by steam explosion pretreatment, so that a crystallization area of the cellulose is damaged, the porosity and the inner surface area of the raw material are increased, and the subsequent hydrolysis of the protein is facilitated.
The microwave can lead protein molecules to vibrate in an electromagnetic field, lead the structure of the protein to become loose, reduce the bonding tightness, lead the sulfydryl to be damaged, lead the internal structure to be changed, and also lead the contact response of acid molecules and peptide chains to be increased, thereby being beneficial to further acidolysis.
The ammonia water can adjust the pH value, and can react with the surplus hydrochloric acid to produce ammonium chloride so as to provide a certain inorganic nitrogen source for the bacterial strains.
Detailed Description
Those skilled in the art can modify the process parameters appropriately to achieve the desired results with reference to the disclosure herein. It is expressly intended that all such similar substitutes and modifications which would be obvious to one skilled in the art are deemed to be included in the invention. While the products and methods of this invention have been described in terms of preferred embodiments, it will be apparent to those of skill in the art that variations and modifications, or appropriate alterations and combinations, of the products and methods described herein may be made and utilized without departing from the spirit, scope, and spirit of the invention. For a further understanding of the present invention, reference will now be made in detail to the following examples.
Example 1
A process for optimizing a nitrogen source in xanthan gum fermentation by using bean dreg enzymolysis liquid comprises the following steps:
1) crushing and steam explosion: drying bean dregs for 24h at 60 ℃, crushing, then performing steam explosion pretreatment under the conditions of 1.2MPa of pressure and 10min of retention time, then performing explosion, and collecting bean dreg powder;
2) microwave acidolysis: the bean dreg powder is prepared by the following steps of 1 kg: adding hydrochloric acid solution with concentration of 0.1mol/L at a ratio of 5L, heating to 60 deg.C, treating with 400W microwave for 120s under heat preservation condition, and performing acidolysis for 2 h;
3) acid hydrolysis: adding ammonia water to adjust pH to 3.0, keeping temperature at 40 deg.C, adding 200U/L acidic protease (enzyme activity 200U per liter), and performing enzymolysis for 6 hr;
4) enzyme inactivation, centrifugation and concentration: inactivating enzyme at 95 deg.C for 3min, centrifuging at 500rpm for 3min, collecting upper layer liquid, evaporating and concentrating for 3 times, and naturally cooling to room temperature to obtain bean dregs enzymolysis liquid;
5) preparing a xanthan gum culture medium: taking 40g/L glucose, 60g/L corn starch, 100g/L bean dreg enzymolysis liquid, 10g/L oleic acid, 3g/L calcium carbonate, 1g/L magnesium sulfate heptahydrate, 1g/L dipotassium phosphate and 20mg/L, VB mg fulvic acid120mg/L, adjusting pH to 7.0-7.2, and sterilizing.
And (3) measuring the content of amino nitrogen: the content of amino nitrogen in the bean dreg enzymolysis liquid is 4-5g/L, which is about one tenth of that of the yeast extract, and therefore, the amino nitrogen is replaced by selecting ten times of the additive amount of the yeast extract.
Example 2
A process for optimizing a nitrogen source in xanthan gum fermentation by using bean dreg enzymolysis liquid comprises the following steps:
1) crushing and steam explosion: drying bean dregs at 65 ℃ for 12h, crushing, then placing under the conditions of 1.3MPa of pressure and 8min of retention time for steam explosion pretreatment, then carrying out explosion, and collecting bean dreg powder;
2) microwave acidolysis: the bean dreg powder is prepared by the following steps of 1 kg: adding hydrochloric acid solution with concentration of 0.1mol/L at a ratio of 4L, heating to 60 deg.C, treating with 400W microwave for 90s under heat preservation condition, and performing acidolysis for 3 h;
3) acid hydrolysis: adding ammonia water to adjust pH to 3.5, keeping temperature at 38 deg.C, adding 200U/L acidic protease (enzyme activity 200U per liter), and performing enzymolysis for 8 hr;
4) enzyme inactivation, centrifugation and concentration: inactivating enzyme at 95 deg.C for 3min, centrifuging at 500rpm for 3min, collecting upper layer liquid, evaporating and concentrating for 3 times, and naturally cooling to room temperature to obtain bean dregs enzymolysis liquid;
5) preparing a xanthan gum culture medium: taking 40g/L glucose, 60g/L corn starch, 50g/L bean dreg enzymolysis liquid, 5g/L yeast extract, 10g/L oleic acid, 3g/L calcium carbonate, 1g/L magnesium sulfate heptahydrate, 1g/L dipotassium hydrogen phosphate and 20mg/L, VB mg/L fulvic acid120mg/L, adjusting pH to 7.0-7.2, and sterilizing.
And (3) measuring the content of amino nitrogen: the content of amino nitrogen in the bean dreg enzymolysis liquid is 4-5g/L, which is about one tenth of that of the yeast extract, and therefore, the amino nitrogen is replaced by selecting ten times of the additive amount of the yeast extract.
Example 3
A process for optimizing a nitrogen source in xanthan gum fermentation by using bean dreg enzymolysis liquid comprises the following steps:
1) crushing and steam explosion: drying bean dregs for 16h at 70 ℃, crushing, then performing steam explosion pretreatment under the conditions that the pressure is 1.4MPa and the retention time is 9min, then performing explosion, and collecting bean dreg powder;
2) microwave acidolysis: the bean dreg powder is prepared by the following steps of 1 kg: adding 0.1mol/L hydrochloric acid solution at a ratio of 6L, heating to 60 deg.C, treating with 400W microwave for 120s under heat preservation, and performing acidolysis for 2.5 h;
3) acid hydrolysis: adding ammonia water to adjust pH to 3.5, keeping temperature at 38 deg.C, adding 200U/L acidic protease (enzyme activity 200U per liter), and performing enzymolysis for 8 hr;
4) enzyme inactivation, centrifugation and concentration: inactivating enzyme at 95 deg.C for 3min, centrifuging at 500rpm for 3min, collecting upper layer liquid, evaporating and concentrating for 3.5 times, and naturally cooling to room temperature to obtain bean dregs enzymolysis liquid;
5) preparing a xanthan gum culture medium: taking 40g/L glucose, 60g/L corn starch, 750g/L bean dreg enzymolysis liquid, 2.5g/L yeast extract, 10g/L oleic acid, 3g/L calcium carbonate, 1g/L magnesium sulfate heptahydrate, 1g/L dipotassium hydrogen phosphate and 20mg/L, VB mg/L fulvic acid120mg/L, adjusting pH to 7.0-7.2, and sterilizing.
And (3) measuring the content of amino nitrogen: the content of amino nitrogen in the bean dreg enzymolysis liquid is 4-5g/L, which is about one tenth of that of the yeast extract, and therefore, the amino nitrogen is replaced by selecting ten times of the additive amount of the yeast extract.
Example 4
The process for preparing the xanthan gum by fermenting the fermentation medium comprises the following steps:
xanthomonas ATCC 17915 seed liquid (1X 10)8CFU/mL) is inoculated into a culture medium according to the inoculation amount of 10 percent (volume ratio) for fermentation culture at the temperature of 30 ℃ for 72 hours to obtain fermentation liquor; in the fermentation culture process, the dissolved oxygen level is kept at 20% by adjusting the stirring speed and the ventilation quantity, and the residual sugar is controlled to be not less than 2% by automatically feeding glucose solution.
Example 5
Effect of nitrogen source combination on xanthan gum fermentation yield.
TABLE 1
Nitrogen source Xanthan gum yield g/L Viscosity mPa/s Cost per 1000L of medium nitrogen source (Yuan)
Yeast extract 10g/L 29.1 5970 300
25g/L bean dreg enzymolysis liquid and 7.5g/L yeast extract 30.2 6056 270
50g/L bean dreg enzymolysis liquid and 5g/L yeast extract 31.4 6123 240
75g/L bean dreg enzymolysis liquid and 2.5g/L yeast extract 31.1 6197 210
100g/L bean dreg enzymolysis liquid 30.5 6234 180
The yeast extract is injected into the bean dregs enzymatic hydrolysate according to the ratio of 30 yuan/kg, and the accounting price of the bean dregs enzymatic hydrolysate is 1.8 yuan/kg.
And (4) conclusion: according to the invention, the bean dreg enzymolysis liquid is adopted to replace part of the yeast extract, so that the yield and the viscosity of xanthan gum produced by fermentation are not greatly influenced, the combined xanthan gum yield of 50g/L of the bean dreg enzymolysis liquid and 5g/L of the yeast extract is the highest, and the xanthan gum yield is slightly reduced with the increase of the addition amount of the bean dreg enzymolysis liquid, but the viscosity is increased. Considering the yield, viscosity and fermentation cost of the xanthan gum, the addition amount of 50-100g/L of the bean dreg enzymolysis liquid is selected to be proper.
The above description of the embodiments is only intended to facilitate the understanding of the method of the invention and its core idea. It should be noted that, for those skilled in the art, it is possible to make various improvements and modifications to the present invention without departing from the principle of the present invention, and those improvements and modifications also fall within the scope of the claims of the present invention.

Claims (5)

1. A process for optimizing a nitrogen source in xanthan gum fermentation by using bean dreg enzymolysis liquid is characterized by comprising the following steps: 1) crushing and steam explosion, 2) microwave acidolysis, 3) acidolysis, 4) enzyme inactivation, centrifugation and concentration, and 5) xanthan gum culture medium preparation.
2. The process according to claim 1, characterized in that it comprises the following steps:
1) crushing and steam explosion: drying bean dregs at 60-70 deg.C for 12-24h, pulverizing, performing steam explosion pretreatment under 1.2-1.5MPa for 8-12min, then blasting, and collecting bean dregs powder;
2) microwave acidolysis: the bean dreg powder is prepared by the following steps of 1 kg: adding 0.1mol/L hydrochloric acid solution at a ratio of 4-6L, heating to 60-70 deg.C, treating with 400W microwave for 80-120s under heat preservation, and performing acidolysis for 2-4 h;
3) acid hydrolysis: adding ammonia water to adjust pH to 3.0-4.0, maintaining temperature at 40 deg.C, adding acid protease at an amount of 200U/L, and performing enzymolysis for 6-10 hr;
4) enzyme inactivation, centrifugation and concentration: inactivating enzyme at 95 deg.C for 3min, centrifuging at 500rpm for 3min, collecting upper layer liquid, evaporating and concentrating for 3-5 times, and naturally cooling to room temperature to obtain bean dregs enzymolysis liquid;
5) preparing a xanthan gum culture medium: taking 40g/L glucose, 60g/L corn starch, 50-100g/L bean dreg enzymolysis liquid, 0-5g/L yeast extract, 10g/L oleic acid, 3g/L calcium carbonate, 1g/L magnesium sulfate heptahydrate, 1g/L dipotassium hydrogen phosphate and 20mg/L, VB mg/L fulvic acid120mg/L, adjusting pH to 7.0-7.2, and sterilizing.
3. The process according to claim 2, characterized in that it comprises the following steps:
1) crushing and steam explosion: drying bean dregs for 24h at 60 ℃, crushing, then performing steam explosion pretreatment under the conditions of 1.2MPa of pressure and 10min of retention time, then performing explosion, and collecting bean dreg powder;
2) microwave acidolysis: the bean dreg powder is prepared by the following steps of 1 kg: adding hydrochloric acid solution with concentration of 0.1mol/L at a ratio of 5L, heating to 60 deg.C, treating with 400W microwave for 120s under heat preservation condition, and performing acidolysis for 2 h;
3) acid hydrolysis: adding ammonia water to adjust pH to 3.0, keeping temperature at 40 deg.C, adding acid protease at an amount of 200U/L, and performing enzymolysis for 6 h;
4) enzyme inactivation, centrifugation and concentration: inactivating enzyme at 95 deg.C for 3min, centrifuging at 500rpm for 3min, collecting upper layer liquid, evaporating and concentrating for 3 times, and naturally cooling to room temperature to obtain bean dregs enzymolysis liquid;
5) preparing a xanthan gum culture medium: taking 40g/L glucose, 60g/L corn starch, 100g/L bean dreg enzymolysis liquid, 10g/L oleic acid, 3g/L calcium carbonate, 1g/L magnesium sulfate heptahydrate, 1g/L dipotassium phosphate and 20mg/L, VB mg fulvic acid120mg/L, adjusting pH to 7.0-7.2, and sterilizing.
4. The process according to claim 2, characterized in that it comprises the following steps:
1) crushing and steam explosion: drying bean dregs at 65 ℃ for 12h, crushing, then placing under the conditions of 1.3MPa of pressure and 8min of retention time for steam explosion pretreatment, then carrying out explosion, and collecting bean dreg powder;
2) microwave acidolysis: the bean dreg powder is prepared by the following steps of 1 kg: adding hydrochloric acid solution with concentration of 0.1mol/L at a ratio of 4L, heating to 60 deg.C, treating with 400W microwave for 90s under heat preservation condition, and performing acidolysis for 3 h;
3) acid hydrolysis: adding ammonia water to adjust pH to 3.5, keeping temperature at 38 deg.C, adding acid protease at an amount of 200U/L, and performing enzymolysis for 8 hr;
4) enzyme inactivation, centrifugation and concentration: inactivating enzyme at 95 deg.C for 3min, centrifuging at 500rpm for 3min, collecting upper layer liquid, evaporating and concentrating for 3 times, and naturally cooling to room temperature to obtain bean dregs enzymolysis liquid;
5) preparing a xanthan gum culture medium: taking 40g/L glucose, 60g/L corn starch and bean dregs for enzymolysis50g/L of liquid, 5g/L of yeast extract, 10g/L of oleic acid, 3g/L of calcium carbonate, 1g/L of magnesium sulfate heptahydrate, 1g/L of dipotassium phosphate and 20mg/L, VB of fulvic acid120mg/L, adjusting pH to 7.0-7.2, and sterilizing.
5. The process according to claim 2, characterized in that it comprises the following steps:
1) crushing and steam explosion: drying bean dregs for 16h at 70 ℃, crushing, then performing steam explosion pretreatment under the conditions that the pressure is 1.4MPa and the retention time is 9min, then performing explosion, and collecting bean dreg powder;
2) microwave acidolysis: the bean dreg powder is prepared by the following steps of 1 kg: adding 0.1mol/L hydrochloric acid solution at a ratio of 6L, heating to 60 deg.C, treating with 400W microwave for 120s under heat preservation, and performing acidolysis for 2.5 h;
3) acid hydrolysis: adding ammonia water to adjust pH to 3.5, keeping temperature at 38 deg.C, adding 200U/L acidic protease (enzyme activity 200U per liter), and performing enzymolysis for 8 hr;
4) enzyme inactivation, centrifugation and concentration: inactivating enzyme at 95 deg.C for 3min, centrifuging at 500rpm for 3min, collecting upper layer liquid, evaporating and concentrating for 3.5 times, and naturally cooling to room temperature to obtain bean dregs enzymolysis liquid;
5) preparing a xanthan gum culture medium: taking 40g/L glucose, 60g/L corn starch, 750g/L bean dreg enzymolysis liquid, 2.5g/L yeast extract, 10g/L oleic acid, 3g/L calcium carbonate, 1g/L magnesium sulfate heptahydrate, 1g/L dipotassium hydrogen phosphate and 20mg/L, VB mg/L fulvic acid120mg/L, adjusting pH to 7.0-7.2, and sterilizing.
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