CN1063024A

CN1063024A - The production method of a kind of baste and extraction glutamic acid

Info

Publication number: CN1063024A
Application number: CN92106048A
Authority: CN
Inventors: 姚书婷
Original assignee: Individual
Current assignee: Individual
Priority date: 1992-02-14
Filing date: 1992-02-14
Publication date: 1992-07-29

Abstract

The preparation method of a kind of edible flavouring liquid and glutamic acid, it is characterized in that: with the vinasse evaporation and concentration to proportion in the 1.25-1.30 scope, add 10-15% food grade hydrochloric acid then, under saturated vapour pressure 0.015-0.02MPa, react behind the mixing, the filtration rear filtrate adds water its proportion is transferred to SP1.20-1.35, add the slow pH3.0-3.2 that is neutralized to of alkali again, staticly settle isolated by filtration after 4-8 hour, filtrate adds in the alkali again and pH is 5.2-6.0, after the neutralization proportion is transferred to 1.18-1.2, be the baste finished product.It is short that the present invention has technological process, and small investment is implemented easily advantages such as twice laid.

Description

The production method of a kind of baste and extraction glutamic acid

The invention belongs to the edible flavouring technical field, specifically a kind of is the method that raw material is made baste and extraction glutamic acid with the alcohol waste lees.

As everyone knows, can produce a large amount of useless being pickled with grains or in wine in producing the edible alcohol process, 1 ton of alcohol of every product approximately can give off the useless poor of 10-13 ton.At present, useless poor utilization is mostly adopted directly produced biogas both at home and abroad, can produce some secondary energy sources; Use feed besides, producer utilizes the large volume drying means, makes poor solid (or semi-solid) feed that changes into of useless Diluted Alcohol.

The purpose of this invention is to provide a kind of reparation technology that utilizes alcohol waste lees to produce edible flavouring liquid (soy sauce) and glutamic acid.

The object of the present invention is achieved like this: with the alcohol waste lees evaporation and concentration to proportion in the SP1.25-1.30 scope, add the 10-15%(volume ratio then) hydrochloric acid of food grade, under saturated vapour pressure 0.015-0.02Mpa, reacted 35-50 minute behind the mixing, the filtration rear filtrate adds water its proportion is transferred to SP1.20-1.35, add again that alkali is slow to be neutralized to PH3.0-3.2, staticly settle isolated by filtration after 4-8 hour.Filter residue after will filtering earlier is the rough rice propylhomoserin, extract finished product glutamic acid by technologies such as isoelectric point methods, after filtrate filtered added to close in the alkali under 35-45 ℃ transfer to PH=5.2-6.0, further filter, again filtrate is added an amount of water and sodium chloride and be adjusted to SP=1.18-1.20, through filtering again, filtrate is finished product.The concentration of above-mentioned food grade hydrochloric acid is 35-37%.

Characteristics of the present invention are to utilize amounts of protein in the vinasse, protein is to derive from the raw material that brews alcoholic beverages (corn), a residual part after fermentation, and most of protein is the yeast body that participates in alcoholic fermentation, after the decomposition of the protein in the vinasse, just can obtain several amino acids, and be the human body various amino acids necessary.Therefore the present invention has weak point action time owing to adopt acid hydrolyzation to come decomposing protein, and hydrolysis is thorough, and the major part that is generated is a L type amino acid, and treating capacity is big, characteristics such as production efficiency height.It is short that the present invention also has technological process in addition, and small investment is implemented easily advantages such as twice laid.Made soy sauce (amino acid baste) has certain nutrition, suitable salinity and freshness, freshness and certain this amino acid whose content soy sauce of all being better than and selling greater than market wherein.

Below will the invention will be further described by embodiment.

Embodiment 1

Get poor 4 liters of liquid after the alcohol distillation, evaporation and concentration is 1.27 gram/cubic centimetres to proportion under normal pressure, must vinasse concentrate 3.5 liters; Get food grade 37% hydrochloric acid again and put into the vinasse concentrate for 450 milliliters, be heated to 90 ℃ of left and right sides hydrolysis 35 minutes, be cooled to 40 ℃ after the hydrolysis.Pan adds filter paper and filters, filter residue is abandoned it, filtrate is added water transfer filtrate proportion to 1.28 gram/cubic centimetre, liquified hydrogen sodium oxide molybdena slow neutralization under the stirring that does not stop with food grade, in and the time be 3.5 hours, have sediment to produce this moment, stops neutralization in treating and during PH=3.1 and left standstill 6 hours, filters it again.Filter cake promptly is the rough rice propylhomoserin, further is finished product glutamic acid after the deep processing.Add Ma2CO3 in the filtrate gradually, under constantly stirring, pH value is transferred to 5.5, stop the neutralization after static again 2 hours, filter it again, filter residue is abandoned it, adjust proportion to the 1.20 gram/cubic centimetre (20 ℃) of filtrate by adding an amount of water and sodium chloride, and make finished product amino acid baste (soy sauce).

Embodiment 2

Get useless poor 1200 liters after the alcohol distillation, at small-sized vacuum evaporator (as treating capacity the earth external circulation evaporator) evaporation and concentration poor concentrate 960 liters that must give up, its proportion is 1.29 gram/cubic centimetres, then it is put to hydrolytic decomposition pot, under stirring, add food grade 36% hydrochloric acid 190 liters, the hydrolysis 42 minutes in the 0.015-0.02MPa scope of saturated vapour pressure in logical steam makes jar under sealing state, head into flame filter press with compressed air after being cooled to 45 ℃ after the hydrolysis and filter, filter residue is abandoned it.Filtrate is squeezed into an amount of water of adding in the neutralizing tank, and to adjust proportion be 1.25-1.30 gram/cubic centimetre, add the neutralization of food grade NaOH then, under agitation in (120-80 rev/min) and the time be 3.5 hours, make PH=3.2, squeezed in the filter with pump in static 5 hours and filter it, the gained filter cake is the rough rice propylhomoserin; Filtrate under agitation neutralizes until PH=5.7-5.9 by food grade sodium carbonate once more, static then 1.5 hours, squeezing into filter with pump filters, filter residue is abandoned it, it is 1.22 gram/cubic centimetres that the further water of gained filtrate and sodium chloride are adjusted proportion, get final product at this moment finished product amino acid baste (soy sauce) 425 liters.

Claims

1, the preparation method of a kind of edible flavouring liquid and glutamic acid, it is characterized in that: with the poor evaporation and concentration of alcohol to proportion in the SP1.25-1.30 scope, the hydrochloric acid or the sulfuric acid that add 10-15% (volume ratio) food grade then, under saturated vapour pressure 0.015-0.02Mpa, reacted 35-50 minute behind the mixing, the filtration rear filtrate adds water its proportion is transferred to SP1.20-1.35, add again that alkali is slow to be neutralized to PH3.0-3.2, staticly settle isolated by filtration after 4-8 hour;

(1), the filter residue after filtering is the rough rice propylhomoserin, treat to extract finished product glutamic acid by technologies such as isoelectric point methods;

(2), filtrate filtered added to close in the alkali under 35-45 ℃ transfer to PH=5.2-6.0, further filter, again filtrate is added an amount of water and sodium chloride and is adjusted to SP=1.18-1.20, through filtering again, filtrate is finished product.

2, method according to claim 1 is characterized in that: vinasse are to adopt external circulation evaporator to concentrate.

3, method according to claim 1 is characterized in that: the concentration of food grade hydrochloric acid is 35-37%.

4, method according to claim 1 is characterized in that: filtration is to adopt flame filter press to filter.

5, method according to claim 1 is characterized in that: in and the time added alkali be meant: NaOH of food grade (liquid state) and sodium carbonate.