淀粉质原料发酵生产L-乳酸过程中的残糖控制  

Residual Sugar Control in the Process of L-Lactic Acid Production from Starch Raw Material Fermentation

作　　者：顾永华 崔洋 姜建友 唐晓玲 GU Yonghua;CUI Yang;JIANG Jianyou;TANG Xiaoling(Henan Jindan Lactic Acid Technology Co.Ltd , Dancheng 477150 , China;Tianjin University , Tianjin 300072 , China)

机构地区：[1]河南金丹乳酸科技股份有限公司,河南郸城477150 [2]天津大学,天津300072

出　　处：《河南化工》2020年第5期30-32,共3页Henan Chemical Industry

摘　　要：L-乳酸工业化生产中,发酵残糖是影响其经济效益和产品质量的一项重要指标。研究了淀粉质原料发酵生产L-乳酸过程中的接种量、中和剂氢氧化钙浓度和pH值对发酵残糖的影响。结果表明:接种量范围10%~12%,中和剂氢氧化钙的浓度范围12%~14%,发酵过程采用pH值分段控制的方式,能对L-乳酸工业化生产较好地进行稳控,发酵残糖低,可为L-乳酸生产企业提高产品质量和效益提供借鉴。In the industrial production of L-lactic acid,fermented residual sugar is an important index that affects its economic benefit and product quality.The effects of in inoculum quantity,neutralizer calcium hydroxide concentration and pH value on the fermentation of residual sugar in the fermentation of L-lactic acid from starch raw materials are studied experimentally.The results show that the inoculation amount range is 10%~12%,the concentration range of neutralizing agent calcium hydroxide is 12%~14%,and the fermentation process adopts the method of pH value subsection control,it can stably control the industrial production of L-lactic acid,and the residual sugar in fermentation is low,it can provide reference for L-lactic acid production enterprises to improve product quality and benefit.

关 键 词：L-乳酸 发酵 淀粉质 残糖 

分 类 号：TQ921.3[轻工技术与工程—发酵工程]