CN103989137A - Process for preparing monosodium glutamate from rice - Google Patents
Process for preparing monosodium glutamate from rice Download PDFInfo
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- CN103989137A CN103989137A CN201410260397.8A CN201410260397A CN103989137A CN 103989137 A CN103989137 A CN 103989137A CN 201410260397 A CN201410260397 A CN 201410260397A CN 103989137 A CN103989137 A CN 103989137A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
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- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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Abstract
The invention provides a process for preparing monosodium glutamate from rice so that the cost of raw materials is saved. According to the process, by virtue of technological innovation, the fermentation liquor raw material proportion is properly adjusted, and the sugar refining process is adjusted; compared with an original process, the process has the advantages of reasonably utilizing resources, increasing the process technical index and saving the cost of the raw materials.
Description
Technical field
The invention belongs to biological technical field, specifically relate to a kind of production technology of preparing monosodium glutamate with rice.
Background technology
Southern area rice is topmost starch material, monosodium glutamate manufacturing southern firms adopts rice to prepare reduced sugar and can save production cost, in current technology, all adopt two enzymes method to prepare reduced sugar, many decades has been experienced in the development of this technique, this technique sugaring rice waste residue multi-processing is low value-added feed, and the protein in rice is underutilized, and in rice waste residue, protein is topmost composition, accounting for more than 80%, is the better nitrogenous source for glutamic acid fermentation.
Summary of the invention
For making full use of the protein in rice, a kind of rice of the present invention is prepared monosodium glutamate technique provides a kind of technique of preparing rice protein enzyme liquid when preparing rice enzymolysis sugar, and three kinds of enzymes of this process using carry out enzymolysis to rice, and enzymolysis liquid is for glutamate production.Through all kinds of periodical nets and patent network are retrieved, find no process similarity.
Technical scheme of the present invention is as follows: a kind of rice is prepared monosodium glutamate technique, by soybean oil, rice enzymolysis liquid, inorganic salts, molasses, biotin, and water is mixed with fermentation medium by a certain percentage, by this medium sterilization, cooling rear inoculation fermentation, extracts afterwards, refinement treatment, its novelty is: adopt three kinds of enzymes to carry out enzymolysis to rice, enzymolysis liquid is for the glutamic acid fermentation of glutamate production, after extract, refinement treatment is prepared into monosodium glutamate.
It is as follows that a kind of rice is prepared monosodium glutamate technique concrete steps:
(1) rice is cleaned 1 time, meter Shui drains, soak, at immersion process water level, to exceed rice layer 20cm-30 cm, soak 0.5-2 hour summer, soak 3-4 hour winter, soaked rice and puffed wheat water are added to grinding machine defibrination, fineness is greater than 60 orders, and to adjust Rice & peanut milk concentration be 16-20 Baume;
(2) with calcium chloride, regulate pH6.6-6.8, and add middle temperature alpha amylase by rice weight 0.4-0.6%, Rice & peanut milk is heated to 45-55 ℃, keep 60-90 minute;
(3) in Rice & peanut milk, add rice weight 0.2-0.4% trypsase, keep 45-55 ℃, enzymolysis time is 6-8 hour, Rice & peanut milk is heated to 85 ℃ and maintains 15 minutes;
(4) by Rice & peanut milk with plate-frame filtering, filter a rice slag and be processed as feed, filtrate adds carbohydrase with rice weight 0.1-0.2%, controls temperature 63-65 ℃, maintains 15-20 hour, then is heated to 85 ℃ and maintains 15 minutes, makes rice enzymolysis liquid;
(5) rice enzymolysis liquid is used for preparing fermentation medium, its ratio is rice enzymolysis liquid 150-200 ml/L, soybean oil: 0.8-1.2 g/L, magnesium sulfate 0.4-0.6g/L, phosphoric acid: 1.5-2.0ml/L, molasses: 5-8g/L, biotin: 16-20ug/L, vitamin B1: 12-15ug/L, pH:7.2-7.4, this culture medium is carried out to sterilizing to connect the mode of disappearing, temperature 125-130 degree, time 7-10 minute, after sterilizing, be cooled to 33 degree accesses strain fermentations, after fermentation, extract, refinement treatment is prepared into monosodium glutamate.
Step (1) optimum condition is: immersion process water level will exceed rice layer 25 cm, Rice & peanut milk concentration 18 Baumes.
Step (2) optimum condition is: with calcium chloride, regulate pH6.7, and add middle temperature alpha amylase by rice weight 0.5%, Rice & peanut milk is heated to 50 ℃, keep 80 minutes.
Step (3) optimum condition is: in Rice & peanut milk, add rice weight 0.3% trypsase, keep 50 ℃, enzymolysis time is 7 hours.
Step (4) optimum condition is: filtrate adds carbohydrase with rice weight 0.15%, controls 64 ℃ of temperature, maintains 17 hours.
Step (5) optimum condition is: its ratio of fermentation medium is rice enzymolysis liquid 170 ml/L, soybean oil: 0.1.0 g/L, magnesium sulfate 0.5g/L, phosphoric acid: 1.8ml/L, molasses: 6.0g/L, biotin: 18ug/L, vitamin B1: 13ug/L, pH:7.3.
By this explained hereafter monosodium glutamate, fermentation and acid improves, and prepared monosodium glutamate meets State Standard of the People's Republic of China GB/T8967-2007 completely.
The invention provides a kind of rice and prepare monosodium glutamate technique, this technique and current technology contrast fermentation and acid improve more than 4%, reach 17g/dL; By rice enzymolysis, make full use of the protein in rice, reduced the use of other raw material, reasonably utilize resource, saved expense of raw materials.
The specific embodiment
The invention provides a kind of rice and prepare monosodium glutamate technique, the present invention will be further described to tie full embodiment below, but do not limit the present invention in any way.
embodiment 1
It is as follows that a kind of rice is prepared monosodium glutamate processing step:
(1) rice is cleaned 1 time, meter Shui drains, and soaks, and at immersion process water level, will exceed rice layer 25 cm, soaks 2 hours, and soaked rice and puffed wheat water are added to grinding machine defibrination, and fineness is greater than 60 orders, and to adjust Rice & peanut milk concentration be 17 Baumes;
(2) with calcium chloride, regulate pH67, and add middle temperature alpha amylase by rice weight 0.5%, Rice & peanut milk is heated to 50 ℃, keep 80 minutes;
(3) in Rice & peanut milk, add rice weight 0.3% trypsase, keep 50 ℃, enzymolysis time is 7 hours, Rice & peanut milk is heated to 85 ℃ and maintains 15 minutes;
(4) by Rice & peanut milk with plate-frame filtering, filter a rice slag and be processed as feed, filtrate adds carbohydrase with rice weight 0.15%, controls 64 ℃ of temperature, maintains 17 hours, then is heated to 85 ℃ and maintains 15 minutes, makes rice enzymolysis liquid;
(5) rice enzymolysis liquid is used for preparing fermentation medium, its ratio of fermentation medium is rice enzymolysis liquid 170 ml/L, soybean oil: 0.1.0 g/L, magnesium sulfate 0.5g/L, phosphoric acid: 1.8ml/L, molasses: 6.0g/L, biotin: 18ug/L, vitamin B1: 13ug/L, pH:7.3, this culture medium is carried out to sterilizing, temperature 125-130 degree, time 7-10 minute to connect the mode of disappearing, after sterilizing, be cooled to 33 degree accesses strain fermentations, after fermentation, extract, refinement treatment is prepared into monosodium glutamate.
embodiment 2
Adopt with embodiment 1 same process parameter and test, difference is that step (2) regulates pH6.8 with calcium chloride, and adds middle temperature alpha amylase by rice weight 0.6%, and Rice & peanut milk is heated to 55 ℃, keeps 90 minutes; Step (3) adds rice weight 0.4% trypsase in Rice & peanut milk, keeps 55 ℃, and enzymolysis time is 8 hours, Rice & peanut milk is heated to 85 ℃ and maintains 15 minutes.
embodiment 3
Adopt with embodiment 1 same process parameter and test, difference is that step (2) regulates pH6.6 with calcium chloride, and adds middle temperature alpha amylase by rice weight 0.4%, and Rice & peanut milk is heated to 45 ℃, keeps 60 minutes; Step (3) adds rice weight 0.2% trypsase in Rice & peanut milk, keeps 45 ℃, and enzymolysis time is 6 hours, Rice & peanut milk is heated to 85 ℃ and maintains 15 minutes.
embodiment 4
Adopt with embodiment 1 same process parameter and test, difference is that its ratio of step (5) fermentation medium is rice enzymolysis liquid 150 ml/L, soybean oil: 0.1.0 g/L, magnesium sulfate 0.5g/L, phosphoric acid: 1.8ml/L, molasses: 6.0g/L, biotin: 18ug/L, vitamin B1: 13ug/L, pH:7.3.
embodiment 5
Adopt with embodiment 1 same process parameter and test, difference is that its ratio of step (5) fermentation medium is rice enzymolysis liquid 200 ml/L, soybean oil: 0.1.0 g/L, magnesium sulfate 0.5g/L, phosphoric acid: 1.8ml/L, molasses: 6.0g/L, biotin: 18ug/L, vitamin B1: 13ug/L, pH:7.3.
By above embodiment 1-5 technique, on 260 cubes of fermentation tanks, respectively carry out 5 batches of experiments, and with known technology as control group, after fermentation ends, zymotic fluid is detected.
Known technology: adopt disaccharidase sugar refining technology, with magnesium sulfate 0.7g/L, phosphoric acid: 2ml/L, molasses: 8g/L, biotin: 14ug/L, vitamin B1: 9ug/L, enzymolysis sugar: 50g/L, bubble enemy: 0.5 g/L, soybean oil: 1 g/L, corn steep liquor: 10ml/L, pH:7.2, preparation culture medium.
| Embodiment | Batch | Fermentation time | Average external volume | Average product acid |
| 1 | 5 | 27.5 | 208.8 | 17.51g/dL |
| 2 | 5 | 28 | 208.4 | 15.31g/dL |
| 3 | 5 | 28 | 208.2 | 15.26g/dL |
| 4 | 5 | 27.8 | 208.6 | 16.27g/dL |
| 5 | 5 | 27.9 | 208.4 | 16.15g/dL |
| Control group | 5 | 27.9 | 208.3 | 11.75g/dL |
From above embodiment, middle temperature alpha amylase and trypsin digestion time and temperature all can produce result, too high and the too high meeting of overlong time amino acid content of hydrolysis temperature reduces fermentation and acid, otherwise not enough fermentation and acid also can reduce, but be totally all better than known technology, and embodiment (1) parameter is best.
Embodiment 1 first series-produced Pidolidone is detected:
| Index | Industry standard | Control group | Embodiment 1 first |
| Content % (dry weight) | 95 | 95.5 | 96.4 |
| Optical activity | 31.3 | 30.5 | 30.5 |
| Light transmittance % | 30 | 34 | 36 |
| Sulfate radical % | 0.35 | 0.29 | 0.25 |
To embodiment 1 first series-produced monosodium glutamate, send third party testing agency to detect:
| Project | GB/T8967-2007 index | The present invention |
| Sodium glutamate content, % >= | 99.0 | 99.7 |
| Light transmittance, % >= | 98 | 99 |
| Chloride (in CL-), %≤ | 0.1 | ＜0.1 |
| PH value | 6.7～7.5 | 7.3 |
| Loss on drying, %≤ | 0.5 | 0.2 |
| Iron, mg/Kg≤ | 5 | ＜5 |
| Sulfate (in SO42-), %≤ | 0.05 | ＜0.05 |
| Arsenic, mg/Kg≤ | 0.5 | ＜0.1 |
| Lead, mg/Kg≤ | 1 | 0.2 |
According to much above group experiment, learn that product quality that a kind of rice prepares monosodium glutamate explained hereafter is far above national standard, and can carry high acid, reduce production costs, can make cost-saving 900 yuan of monosodium glutamate per ton.
Claims (7)
1. a rice is prepared monosodium glutamate technique, by soybean oil, rice enzymolysis liquid, inorganic salts, molasses, biotin, and water is mixed with fermentation medium by a certain percentage, by this medium sterilization, cooling rear inoculation fermentation, extracts afterwards, refinement treatment, it is characterized in that: adopt three kinds of enzymes to carry out enzymolysis to rice, enzymolysis liquid is for the glutamic acid fermentation of glutamate production, after extract, refinement treatment is prepared into monosodium glutamate.
2. according to a kind of rice described in claims 1, prepare monosodium glutamate technique, it is characterized in that, technique concrete steps are as follows:
(1) rice is cleaned 1 time, meter Shui drains, soak, at immersion process water level, to exceed rice layer 20cm-30 cm, soak 0.5-2 hour summer, soak 3-4 hour winter, soaked rice and puffed wheat water are added to grinding machine defibrination, fineness is greater than 60 orders, and to adjust Rice & peanut milk concentration be 16-20 Baume;
(2) with calcium chloride, regulate pH6.6-6.8, and add middle temperature alpha amylase by rice weight 0.4-0.6%, Rice & peanut milk is heated to 45-55 ℃, keep 60-90 minute;
(3) in Rice & peanut milk, add rice weight 0.2-0.4% trypsase, keep 45-55 ℃, enzymolysis time is 6-8 hour, Rice & peanut milk is heated to 85 ℃ and maintains 15 minutes;
(4) by Rice & peanut milk with plate-frame filtering, filter a rice slag and be processed as feed, filtrate adds carbohydrase with rice weight 0.1-0.2%, controls temperature 63-65 ℃, maintains 15-20 hour, then is heated to 85 ℃ and maintains 15 minutes, makes rice enzymolysis liquid.
(5) rice enzymolysis liquid is used for preparing fermentation medium, its ratio is rice enzymolysis liquid 150-200 ml/L, soybean oil: 0.8-1.2 g/L, magnesium sulfate 0.4-0.6g/L, phosphoric acid: 1.5-2.0ml/L, molasses: 5-8g/L, biotin: 16-20ug/L, vitamin B1: 12-15ug/L, pH:7.2-7.4, this culture medium is carried out to sterilizing to connect the mode of disappearing, temperature 125-130 degree, time 7-10 minute, after sterilizing, be cooled to 33 degree accesses strain fermentations, after fermentation, extract, refinement treatment is prepared into monosodium glutamate.
3. according to a kind of rice described in claims 1 or 2, prepare monosodium glutamate technique, it is characterized in that: step (1) optimum condition is that immersion process water level will exceed rice layer 25 cm, Rice & peanut milk concentration 18 Baumes.
4. according to a kind of rice described in claims 1 or 2, prepare monosodium glutamate technique, it is characterized in that: step (2) optimum condition is for regulating pH6.7 with calcium chloride, and add middle temperature alpha amylase by rice weight 0.5%, and Rice & peanut milk is heated to 50 ℃, keep 80 minutes.
5. according to a kind of rice described in claims 1 or 2, prepare monosodium glutamate technique, it is characterized in that: step (3) optimum condition, for to add rice weight 0.3% trypsase in Rice & peanut milk, keeps 50 ℃, and enzymolysis time is 7 hours.
6. according to a kind of rice described in claims 1 or 2, prepare monosodium glutamate technique, it is characterized in that: step (4) optimum condition is that filtrate adds carbohydrase with rice weight 0.15%, control 64 ℃ of temperature, maintain 17 hours.
7. according to a kind of rice described in claims 1 or 2, prepare monosodium glutamate technique, it is characterized in that: step (5) optimum condition is its ratio of fermentation medium: rice enzymolysis liquid 170 ml/L, soybean oil: 0.1.0 g/L, magnesium sulfate 0.5g/L, phosphoric acid: 1.8ml/L, molasses: 6.0g/L, biotin: 18ug/L, vitamin B1: 13ug/L, pH:7.3.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124518A (en) * | 2015-09-09 | 2015-12-09 | 湖州新天字味精有限公司 | Technology of producing monosodium glutamate from potato starch |
| CN105146467A (en) * | 2015-09-09 | 2015-12-16 | 湖州新天字味精有限公司 | Process of producing monosidum glutamate by sweet potato starch |
| CN105249410A (en) * | 2015-09-09 | 2016-01-20 | 湖州新天字味精有限公司 | Technology for preparing monosodium glutamate by utilization of rice |
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| CN1358863A (en) * | 2001-08-03 | 2002-07-17 | 华南理工大学 | Improved method for rice enzyme method making maltose by enzyme pretreating |
| CN101536741A (en) * | 2008-12-23 | 2009-09-23 | 广州双桥股份有限公司 | Method for preparing protein nitrogen source applicable to fermentation and food by rice |
| CN101731558A (en) * | 2008-11-12 | 2010-06-16 | 刘路 | Method for producing monosodium glutamate and other amino acids by taking wheat as raw material |
| CN103039935A (en) * | 2012-12-17 | 2013-04-17 | 福建省建阳武夷味精有限公司 | Process of monosodium glutamate production by rice soaked water |
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2014
- 2014-06-13 CN CN201410260397.8A patent/CN103989137A/en active Pending
Patent Citations (4)
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| CN1358863A (en) * | 2001-08-03 | 2002-07-17 | 华南理工大学 | Improved method for rice enzyme method making maltose by enzyme pretreating |
| CN101731558A (en) * | 2008-11-12 | 2010-06-16 | 刘路 | Method for producing monosodium glutamate and other amino acids by taking wheat as raw material |
| CN101536741A (en) * | 2008-12-23 | 2009-09-23 | 广州双桥股份有限公司 | Method for preparing protein nitrogen source applicable to fermentation and food by rice |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124518A (en) * | 2015-09-09 | 2015-12-09 | 湖州新天字味精有限公司 | Technology of producing monosodium glutamate from potato starch |
| CN105146467A (en) * | 2015-09-09 | 2015-12-16 | 湖州新天字味精有限公司 | Process of producing monosidum glutamate by sweet potato starch |
| CN105249410A (en) * | 2015-09-09 | 2016-01-20 | 湖州新天字味精有限公司 | Technology for preparing monosodium glutamate by utilization of rice |
| CN105249410B (en) * | 2015-09-09 | 2017-12-08 | 湖州品创孵化器有限公司 | A kind of technique for manufacturing monosodium glutamate using rice |
| CN105124518B (en) * | 2015-09-09 | 2018-02-09 | 广东百味佳味业科技股份有限公司 | A kind of technique of potato starch manufacture monosodium glutamate |
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Application publication date: 20140820 |