摘要
味精提取分粗提取和精提取两部分,精提取在很大程度上受粗提取效果的制约,而味精的前体物质是谷氨酸,故而谷氨酸的质量高低直接影响着味精的品质好坏。目前,谷氨酸温敏型菌种在味精行业已得到普遍应用,发酵产酸有大幅度提高,但由于此菌种在发酵过程中接种量大,流加糖多,培养基蛋白类配料增加,导致发酵液中蛋白类杂质增加,进而导致谷氨酸收率偏低,目前只有89%左右,且增加后续精制难度。为提高粗提取收率,改善产品质量,首先在等电结晶前对谷氨酸发酵液用碟片式离心机和超滤膜两种设备组合去除蛋白类杂质,然后在谷氨酸转晶前添加活性炭吸附杂质。结果表明:在谷氨酸结晶前增加去除蛋白的方法,可以使谷氨酸纯度提高0.6%,味精纯度提高0.4%,谷氨酸提取收率提高1.5%,味精精制收率提高1.3%,达到了优化味精生产的要求。
The extraction technology of monosodium glutamate is divided into coarse extraction and accurate extraction of two parts,the crude extraction process has great influence on the precision of extraction process,and the precursor of MSG is glutamic acid,and glutamic acid quality directly affects the quality of monosodium glutamate.The temperature sensitive strains in the glutamate MSG industry have been widely used,the fermentation has greatly improved,but because of this process in the fermentation process to bacteria and sugar increased,protein ingredients increased,resulting in the increase of protein fermentation liquid impurities,resulting in glutamic acid yield is low,at present only about 89%,and increase the difficulty of extracting precision.In order to improve the extraction yield,improve product quality,first in the early crystallization of glutamic acid fermentation liquid by Disc centrifuge and ultrafiltration equipment two combined removal of protein impurities,in the transformation process of glutamic acid crystal pre add some activated carbon for adsorption of impurities.The results show that the method of removing protein impurities in glutamic acid crystallization before can improve the purity of glutamic acid 0.6%,can also improve the purity of monosodium glutamate extraction yield increasing 0.4%,1.5%,monosodium glutamate refining yield increasing 1.3%,reaching the purpose of optimization of monosodium glutamate production.
出处
《食品工业》
北大核心
2017年第11期50-53,共4页
The Food Industry
关键词
味精
谷氨酸
碟片式离心机
超滤膜
活性炭
monosodium glutamate
glutamic acid
Disc centrifuge
ultrafiltration membrane
activated carbon
