Technology of producing monosodium glutamate from potato starch

A monosodium glutamate and starch technology, applied in food preparation, food science, food ingredients and other directions, can solve the problems of difficulty in achieving high-purity salt-free monosodium glutamate, complex processes, and many impurities in the finished product, and achieve cost savings, high fermentation efficiency, and fermentation time. short effect

Active Publication Date: 2015-12-09
广东百味佳味业科技股份有限公司
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

The prior art has disclosed a process for producing monosodium glutamate from potato starch ("Sweet potato monosodium glutamate processing technology", "Yunnan Agriculture",

Method used

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  • Technology of producing monosodium glutamate from potato starch

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Effect test

Embodiment 1

[0022] A kind of manufacturing process of potato starch making monosodium glutamate:

[0023] (1) Preparation of starch hydrolyzed sugar: Add water to potato starch with a fineness greater than 60 mesh to make a slurry, and adjust the concentration of the slurry to 15 degrees Baume; adjust the pH to 6.8, and add medium-temperature α-amylase according to 0.6% of the weight of potato starch , heat the slurry to 60°C and keep it for 50 minutes; then add 0.2% xylanase and 0.2% β-glucanase by starch weight to the slurry, keep it at 55°C, and the enzymolysis time is 80 minutes, and the powder Heat the slurry to 85°C for 15 minutes; then add 0.3% starch by weight, add glucoamylase, control the temperature at 60°C, maintain for 10 hours, then heat to 80°C for 15 minutes, and filter to obtain the starch enzymatic hydrolysis solution;

[0024] (2) Configure fermentation medium: starch enzymolysis solution 260ml / L, corn steep liquor 50g / L, sunflower oil: 0.5g / L, potassium dihydrogen sulf...

Embodiment 2

[0028] A kind of manufacturing process of potato starch making monosodium glutamate:

[0029] (1) Preparation of starch hydrolyzed sugar: Add water to potato starch with a fineness greater than 60 mesh to make a slurry, and adjust the concentration of the slurry to 15 degrees Baume; adjust the pH to 6.8, and add medium-temperature α-amylase according to 0.6% of the weight of potato starch , heat the slurry to 60°C and keep it for 60 minutes; then add 0.1% xylanase and 0.2% β-glucanase by starch weight to the slurry, keep it at 55°C, and the enzymolysis time is 100 minutes, and the powder Heat the slurry to 85°C for 15 minutes; then add 0.2% starch by weight, add glucoamylase, control the temperature at 65°C, maintain for 8 hours, then heat to 80°C for 15 minutes, and filter to obtain the starch enzymatic hydrolysis solution;

[0030] (2) Configure fermentation medium: starch enzymolysis solution 318ml / L, corn steep liquor 40g / L, sunflower oil: 0.5g / L, potassium dihydrogen sulf...

Embodiment 3

[0034] A kind of manufacturing process of potato starch making monosodium glutamate:

[0035] (1) Preparation of starch hydrolyzed sugar: Add water to potato starch with a fineness greater than 60 mesh to make a slurry, and adjust the concentration of the slurry to 15 degrees Baume; adjust the pH to 6.8, and add medium-temperature α-amylase according to 0.6% of the weight of potato starch , heat the slurry to 60°C and keep it for 55 minutes; then add 0.2% xylanase and 0.2% β-glucanase by starch weight to the slurry, keep it at 55°C, and the enzymolysis time is 90 minutes, and the powder Heat the slurry to 85°C for 15 minutes; then add 0.3% of the weight of starch, add glucoamylase, control the temperature at 61°C, maintain for 9 hours, then heat to 80°C for 15 minutes, and filter to obtain the starch enzymatic hydrolysis solution;

[0036] (2) Configure fermentation medium: starch enzymolysis solution 290ml / L, corn steep liquor 45g / L, sunflower oil: 0.5g / L, potassium dihydroge...

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Abstract

The invention discloses a technology of producing monosodium glutamate from potato starch. The technology comprises the following steps: adding moderate-temperature alpha-diastase, xylanase, 0.2% beta-glucanase and saccharifying enzyme to obtain enzymatic hydrolysate; configuring fermentation medium, sterilizing the fermentation medium and cooling the fermentation medium to 33 DEG C; selecting and inoculating corynebacterium crenatum B9 in the fermentation medium, wherein the inoculum size is 1%, then fermenting at 38 DEG C and cultivating for 29-31 hours; after fermentation, extracting and refining the extract to prepare the monosodium glutamate. The monosodium glutamate prepared according to the technology has a purity of higher than 99.2% and completely satisfies the national requirements of salt-free monosodium glutamate. According to the technology, the corynebacterium crenatum B9 strain can be directly inoculated to ferment; moreover, the technology is high in fermentation efficiency, short in fermentation time and economical in cost. The salt-free monosodium glutamate of the invention is prepared from potato starch and opens up a new direction in the monosodium glutamate production industry.

Description

technical field [0001] The invention relates to a process for producing monosodium glutamate from potato starch, which belongs to the field of biotechnology monosodium glutamate production. Background technique [0002] Potatoes, scientific name potato. It is an important food and vegetable dual-purpose crop. Potatoes are rich in vitamins and trace elements such as calcium and potassium, and are easy to digest and absorb, rich in nutrients. In European and American countries, especially North America, potatoes have long been the second staple food. Potatoes are beneficial to the recovery of patients with hypertension and nephritis edema. [0003] Potato flour (PotatoFlour) is made from potatoes, including the skins, that have been cooked, dried and finely ground. The production process of potato starch is basically the same as that of fresh sweet potato, but industrial production of potato starch is simpler than manual production. It is mainly organized by the processes ...

Claims

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Application Information

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IPC IPC(8): A23L1/23A23L1/227A23L27/24A23L27/21
CPCA23V2002/00A23V2250/5118
Inventor 邱峰峰
Owner 广东百味佳味业科技股份有限公司
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