糖蜜淀粉发酵味精处理末次味精母液的工艺研究  

Study on the Techniques of Dealing with the Last Monosodium Glutamate Mother Liquor with Monosodium Glutamate by Molasses Starch Fermentation

作　　者：宋炜[1] 王瑶 

机构地区：[1]广东轻工职业技术学院,广州510300 [2]广州奥桑味精食品有限公司,广州510280

出　　处：《甘蔗糖业》2005年第4期39-42,共4页Sugarcane and Canesugar

摘　　要：本文研究了在α-型谷氨酸转晶生产上处理末次味精母液的工艺,pH4.6、谷氨酸含量为45%的α-型谷氨酸晶体、末次味精母液与水的混和悬液升温至70℃,并恒温搅拌38min可完成α-型谷氨酸转晶过程,经过滤及60℃左右的水洗涤可得到洁白的β-型谷氨酸晶体,其一次转晶收率达到83%,转晶母液再经一系列处理进行循环回收,达到有效去除因发酵过程中添加糖蜜带来的色素和母液因温度升高增加的色素,提高结晶收率的目的。In this article, the techniques of dealing with the last monosodium glutamate mother liquor is studied on the production of α-glutaminic acid changing crystal. Under pH4.6, the hang liquor of blending, which includes α-glutaminic acid crystal of Glutaminic acid content for 45%, the last monosodium glutamate mother liquor and water, is intensified to 70℃ and after be mixed 38 minutes under constant temperature, the course of α-glutaminic acid changing crystal can be finished, then pure white β-glutaminic acid crystal can be acquired by filtration and washing using about 60℃ water. Its one-off harvest rate of changing crystal reach 83%, after a series of disposal the mother liquor is carried on recycle in order to get rid of the pigment and improve the rate of crystallization effectively.

关 键 词：末次味精母液 α-型谷氨酸 β-型谷氨酸 晶体转型 味精母液 工艺研究 发酵过程 糖蜜 精处理 谷氨酸含量 

分 类 号：TS264.23[轻工技术与工程—发酵工程] TQ461[轻工技术与工程—食品科学与工程]