摘要
介绍了几种不同处理工艺下味精母液的特点 ,并对多种母液处理方法进行了比较。结合工厂实际经验 ,讨论味精末道母液处理工艺的优化问题 ,指出具有发酵车间的大规模味精生产工厂 ,味精末道母液的处理宜采用酸水解法 ,水解液用于中和发酵液 ;以商品谷氨酸为原料的小型工厂可采用碱解 谷氨酸中和法 ;采用再结晶法回收味精 ,减少母液处理量是可行的。
The feature of mother liquor of monosodium glutamate at different process are introduced, and are compared each other. Combine with practice, the optimization of processing mother liquor of monosodium glutamate is discussed. It is point out that the process of acid hydrolysis and reaction of hydrolyzate to fermentation liquor is fit to big scale monosodium glutamate factory which with fermentation plant. The process of alkali hydrolysis and reaction of hydrolyzate to glutamate acid is fit to monosodium glutamate factory without fermentation plant. Recrystallization method joint to hydrolysis process is practically good method.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2002年第11期60-63,共4页
Food and Fermentation Industries
关键词
味精
母液
酸水解法
碱水解法
谷氨酸
工艺优化
monosodium glutamate, mother liquor, acid hydrolysis method, alkali hydrolysis method, glutamate acid, process optimization
