Method for producing purely natural monosodium glutamate by using low-value marine fishes

Abstract

The invention relates to a method for producing purely natural monosodium glutamate by using low-value marine fishes, which comprises the following steps of: adding water in an amount which is 1 to 3 times the weight of low-value marine fishes, and 0.01 to 0.03 weight percent of antioxidant into the low-value marine fishes; raising the temperature to 60 to 80 DEG C, stirring at the pH of 7 to 9 for 1 to 3 hours, adding 0.3 to 0.5 weight percent of alkaline protease and performing enzymolysis at the temperature of between 45 and 60 DEG C and the pH of 7 to 9 for 2 to 4 hours; filtering to remove fish bones and centrifuging to remove fish oil and fish scrap; adding 0.3 to 0.5 weight percent of flavorzyme into filtrate and performing enzymolysis at the temperature of between 45 and 60 DEG C and the pH of 6 to 8 for 2 to 4 hours; heating to 100 DEG C after the enzymolysis is finished, and inactivating for 5 minutes; regulating the pH of enzymolysis liquid to 5 to 6.5 by using citric acid, adding 1 to 3 weight percent of activated carbon, stirring at the temperature of between 60 and 75 DEG C for 2 to 3 hours, centrifuging and filtering; removing impurities from filtrate by using an ultrafiltration membrane of about 2,000Dal and concentrating the filtrate by using a nanofiltration membrane of about 400Dal in turn; and adding 0.1 to 0.3 weight percent of flavor substances and 0.2 to 0.5 weight percent of truffle into concentrated solution, dissolving, uniformly mixing and performing spray drying. The low-value marine fishes are reasonably utilized, the process is simple, secondary pollution is avoided and a large amount of waste water cannot be generated.

Description

technical field [0001] The invention relates to a production method of pure natural monosodium glutamate, in particular to a method for preparing a natural monosodium glutamate with no fishy smell and strong seafood flavor by using low-value marine fish as raw materials. Background technique [0002] my country is a large ocean country, and its aquatic product production accounts for about one-third of the world's total output, ranking first in the world. The fishery area is 2.8 million square meters, accounting for 59% of China's total sea area. In 2008, my country's seafood output reached 29.8 million tons, of which fish output was 16.3 million tons, crustacean output was 4.98 million tons, and shellfish output was 12.65 million tons. The output of cephalopods is 1.1 million tons, that of algae is 2.42 million tons, and that of other species is 740,000 tons. In recent years, due to profound changes in my country's fishery structure, a large number of low-value marine fish ...

AI Technical Summary

Problems solved by technology

The umami taste of monosodium glutamate is prominent, but the umami taste is single and the aftertaste is short, especially sodium glutamate produces sodium pyroglutamate under high temperature conditions, and adverse reactions such as dizziness, dizziness, and vomiting will occur after eating

[0004] At present, monosodium glutamate is made from grain raw materials by microbial fermentation. Its main disadvantages are: high cost of raw materials, difficulty in controlling the fermentation process, large amount of waste water, etc.