柑橘果胶提取工艺优化及残法发酵生物饲料的研究与应用
发布时间：2018-08-06 08:54
【摘要】：柑橘皮渣是柑橘加工过程中的副产物,它具有产量大、富含果胶和各类营养物质、难以自然降解等特点。随着我国柑橘种植业和加工业的快速发展,产生了大量的柑橘皮渣。采用微生物发酵手段,从柑橘皮渣中提取果胶,并将果胶提取后的残余物进行固体发酵生产生物饲料,不仅可以解决由其带来的环境污染问题,而且还可以变废为宝,增加柑橘皮渣的附加价值。基于上述内容,本文主要做了以下几个方面的研究：1、以柑橘皮渣为原料,采用水抽提法和微生物发酵柑橘皮渣法提取柑橘皮渣中的果胶,并对其提取条件进行了优化。结果显示,水抽提法的最佳工艺条件为料液比1：20、提取时间为60 min、提取温度为90℃,在该条件下,果胶提取率最高达到13.2%；微生物发酵方法提取果胶的最佳工艺条件为接种量10%、发酵时间40 h、发酵温度36℃、底物pH为7.0、氮源为尿素、氮源添加量为1%,在该条件下,果胶提取率最高可达到21.5%。2、对乙醇沉析和盐(氯化铁,下同)沉析的工艺条件进行了优化研究,并检测所得果胶产品的各项指标。结果表明,乙醇沉析的最佳工艺条件为乙醇溶液浓度为75%、温度小于45℃、沉析时间为60 min；盐沉析的最佳工艺条件为每50 mL果胶提取液使用饱和氯化铁溶液5 mL、温度为60℃,沉析时间为60 min。经测定,所得果胶产品的pH值、灰分含量、干燥失重率、盐酸不溶物和总半乳糖醛酸含量均符合国家标准。此外,根据其酯化度的测定结果,所得果胶产品为高酯果胶。3、采用微生物固态发酵法处理果胶提取之后的残余物,进行生物饲料的生产。以发酵产物中粗蛋白含量为指标,经单因素水平实验和正交分析,确定复合菌种的最佳配比并优化其发酵条件。结果显示,混合菌株中热带假丝酵母：木霉：枯草芽孢杆菌的最佳比例为2：2：1,微生物的最佳发酵条件为温度30℃,时间48 h、接种量2%、发酵基质含水率50%、氮源为尿素、氮源添加量为1%时,发酵产物粗蛋白含量为最高。奶牛喂养实验结果表明,用发酵产物部分替代奶牛日粮中的精粮,同对照相比,奶牛的日产奶量有显著提高,所产牛奶中乳蛋白含量基本不变。
[Abstract]:Citrus peel residue is a by-product of citrus processing. It has the characteristics of high yield, rich in pectin and various kinds of nutrients, and difficult to degrade naturally. With the rapid development of citrus planting and processing industry in China, a large amount of citrus peel residue has been produced. By means of microbial fermentation, pectin was extracted from citrus peel dregs, and the residue extracted from pectin was fermented in solid state to produce biological feed. It can not only solve the problem of environmental pollution caused by pectin, but also turn waste into treasure. Increase the added value of citrus peel residue. Based on the above contents, this paper mainly studied the following aspects: 1, using citrus peel dregs as raw material, water extraction and microbial fermentation citrus peel dregs were used to extract pectin from citrus peel dregs, and the extraction conditions were optimized. The results showed that the optimum technological conditions of water extraction were as follows: ratio of material to liquid 1: 20, extraction time 60 min, extraction temperature 90 鈩，
本文编号：2167197
[Abstract]:Citrus peel residue is a by-product of citrus processing. It has the characteristics of high yield, rich in pectin and various kinds of nutrients, and difficult to degrade naturally. With the rapid development of citrus planting and processing industry in China, a large amount of citrus peel residue has been produced. By means of microbial fermentation, pectin was extracted from citrus peel dregs, and the residue extracted from pectin was fermented in solid state to produce biological feed. It can not only solve the problem of environmental pollution caused by pectin, but also turn waste into treasure. Increase the added value of citrus peel residue. Based on the above contents, this paper mainly studied the following aspects: 1, using citrus peel dregs as raw material, water extraction and microbial fermentation citrus peel dregs were used to extract pectin from citrus peel dregs, and the extraction conditions were optimized. The results showed that the optimum technological conditions of water extraction were as follows: ratio of material to liquid 1: 20, extraction time 60 min, extraction temperature 90 鈩，
本文编号：2167197
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