Lysine Project Introduction
Starch milk adjustment: Starch milk from starch workshop is adjusted to DS=28-32%, appropriate PH and temp. Or mix the dry starch and water, then adjust to reach the above conditions into the next section.
Liquefaction: Starch milk is liqueficated with the jet cooker and the aid of liquefaction enzyme. Two times of ejection are needed to get the better liquefaction effect. After liquefaction, the material is sent to the flash tank for cooling, and then to the next section.
saccharification: The liquefied syrup is sent to the saccharification tank. The reaction is carried out with the aid of enzyme. After a certain time of reaction, the desired DE value is reached. After that, the glucose is sent to the flash tank for cooling, then to next section.
Filtration and evaporation: Take the filter to remove the protein and other impurities from the glucose, then send it to the evaporator system to concentrate. The glucose with DS=30% is concentrated to DS=70% by the evaporator, which will be used to the adding of the fermentation online. Less glucose as the fermentation base after dilution.
Fermentation: Add corn steeping liquid, molasses, nutrient salt and other auxiliary materials to the glucose, and then send to the fermentation tank after continuous sterilization. L-lysine production is carried out in special fermenters under aerated conditions with controlled temperature and pH value. Continuously add sterile glucose syrup, ammonium sulfate solution and antifoaming agent to assist. Fermentation is carried out by maintaining it for a certain time.
Evaporation: The fermentation mash is evaporated and concentrated through the evaporation system, so as to get the appropriate concentration to enter the drying system.
Drying: Wet lysine is sent to the dryer to remove the remaining moisture and achieve the desired granularity and moisture of the final product. The qualified lysine particles are automatically sent to the packaging machine for final packaging, and then sent to the warehouse.