Technology for making aginomoto from rice

A rice and monosodium glutamate technology, applied in the biological field, can solve the problems of large steam consumption and waste

Inactive Publication Date: 2014-08-27
福建省建阳武夷味精有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with the original isoionization exchange process, although it has been reduced, the purity of glutamic acid is high and the quality is good, and the yield of monosodium glutamate refining is increased to 125% compared with 123% of the isoionization exchange process, and acid and alkali are saved, to a certain extent Part of the cost is saved, but there is still a lot of room for improvement, and the process of concentrating the fermentation liquid consumes a lot of steam and wastes a lot

Method used

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  • Technology for making aginomoto from rice
  • Technology for making aginomoto from rice
  • Technology for making aginomoto from rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of rice preparation monosodium glutamate process step is as follows:

[0028] (1) Wash the rice once, drain the rice water, soak in water, the water level should be 25 cm higher than the rice layer during the soaking process, soak for 2 hours; add the soaked rice and soaked rice water into the mill to refine the fineness More than 60 mesh, adjust the concentration of rice milk to 18 Baume, adjust the pH to 5.8 with calcium chloride, and increase the high-temperature α-amylase according to the ratio of adding 7 μg of high-temperature α-amylase to 1 g of rice; add the rice milk after adding high-temperature α-amylase Heating with a continuous injector, the heating temperature is controlled at 107°C, and the heated rice slurry is placed in a maintenance tank at 97°C for 45 minutes; the rice slurry is filtered with a plate frame at a filtration temperature of 68°C, and the rice dregs are filtered for later use. Add 90 μg of glucoamylase to 1 g of rice to increase th...

Embodiment 2

[0036] Experiments were carried out using the same process parameters as in Example 1, except that the ratio of the fermentation medium used was 200 ml / L of rice protein hydrolyzate, i.e. aminopeptide nitrogen 1.8 g / L, soybean oil: 1.0 g / L, rice enzyme Sugar solution: 65.0g / L, magnesium sulfate 0.5g / L, phosphoric acid: 1.7ml / L, molasses: 7.0g / L, vitamin H: 18.0ug / L, vitamin B1: 13.0ug / L, pH: 7.3.

Embodiment 3

[0038] Experiments were carried out using the same process parameters as in Example 1, except that the ratio of the fermentation medium used was 150 ml / L of rice protein hydrolyzate, i.e. aminopeptide nitrogen 1.8 g / L, soybean oil: 1.0 g / L, rice enzyme Sugar solution: 65.0g / L, magnesium sulfate 0.5g / L, phosphoric acid: 1.7ml / L, molasses: 7.0g / L, vitamin H: 18.0ug / L, vitamin B1: 13.0ug / L, pH: 7.3.

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Abstract

The invention provides a technology for making aginomoto from rice. Energy and water are saved, and pollutions and the sewage disposal cost are reduced. According to the technological innovation, the raw material ratio of fermentation liquor is appropriately adjusted, and the extraction and sugar making technology is adjusted. Compared with original technology, the environmental protection pressure is reduced, resources are reasonably utilized, the technology index is improved, and the raw material cost is reduced.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a production process for preparing monosodium glutamate from rice. Background technique [0002] The manufacturing process of monosodium glutamate needs to go through the process of reducing sugar fermentation, extraction, refining, etc. At present, most enterprises use corn starch to prepare reducing sugar, and rice in the southern region is the most important starch raw material. Southern enterprises use rice to prepare reducing sugar to save production costs. Double enzyme It has been decades since the development of the process of preparing reducing sugar, but the conversion rate of reducing sugar in industrial production is not high enough. The conversion rate of reducing sugar produced by general double-enzyme conversion is about 95%, and the sugar production time is as long as 40 hours. In the research report, it can reach 98.8%, but this data has not yet been achi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/23A23L1/228A23L27/24A23L27/22
CPCA23L27/22
Inventor 李友明叶明郭继龙
Owner 福建省建阳武夷味精有限公司
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