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Process for preparing L-tyrosine

A production method, tyrosine technology, applied in animal feed, animal feed, additional food elements, etc., can solve the problems affecting the quality of sauce residue, cumbersome procedures, etc., and achieve the effects of convenient operation, reduced processing volume, and simple steps

Inactive Publication Date: 2012-10-03
LEE KUM KEE XIN HUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This patent directly adds alkali, heats all the sauce residues, and then neutralizes them with acid. A large number of chemicals need to be added, and the procedure is relatively cumbersome, which also affects the quality of sauce residues.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] The soy sauce was fermented for 30 days, and the solid particles in the fermented liquid were intercepted by a filter screen with a pore size of 0.1 mm in the process of circulating pouring, which contained white particles rich in L-tyrosine (ie white spots).

Embodiment 2

[0011] On the 50th day of soy sauce fermentation, a filter screen with a pore size of 0.3 mm was used to intercept the solid particles in the fermentation broth during the process of circulating pouring, which contained white particles rich in L-tyrosine.

Embodiment 3

[0013] The soy sauce was fermented for 60 days, and the solid particles in the fermentation broth were intercepted by a filter screen with a pore size of 0.3 mm in the process of circulating pouring, which contained white particles rich in L-tyrosine.

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PUM

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Abstract

The invention relates to a method for producing L-tyrosine, which is characterized in that in the method, white solid particles (namely, white spots) in soy sauce fermenting liquor are intercepted, separated and refined to form the L-tyrosine, wherein, the main component of the white spots is the L-tyrosine. On one hand, by-products generated during soy sauce fermentation are utilized to extract the L-tyrosine with high added value; and on the other hand, white sediments formed by the L-tyrosine are removed from the fermenting liquor and the residue of the white sediments in a soy layer (soy residues) is reduced, so that the effect on soy residue sense is reduced and the quality of the product is improved.

Description

【Technical field】 [0001] The invention relates to a production method of L-amino acid, in particular to a production method of L-tyrosine. 【Background technique】 [0002] L-tyrosine is widely used in pharmaceutical raw materials, food additives, feed additives, etc. Most of the L-tyrosine on the market comes from animal sources, that is, it is mostly extracted through animal hair hydrolyzate. Due to people's concerns about many animal-originated diseases (such as mad cow disease), plant-derived L-tyrosine is subject to more Favored, its price in the international market is more than 2 times higher than that of animal sources. [0003] The main steps of fermented soy sauce production are as follows: koji making, fermentation, soy sauce production, sterilization, and packaging. During the fermentation, a large amount of L-tyrosine will be produced, and gradually supersaturated and crystallized, forming "white spots". During the circulation of the fermentation broth, a large...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07C229/36A23K1/16A23K20/142
Inventor 朱新贵宋小焱曾小波
Owner LEE KUM KEE XIN HUI FOOD