CN1072907C - Producing technology for tasty additive of soy sauce or other seasonings - Google Patents
Producing technology for tasty additive of soy sauce or other seasonings Download PDFInfo
- Publication number
- CN1072907C CN1072907C CN97122359A CN97122359A CN1072907C CN 1072907 C CN1072907 C CN 1072907C CN 97122359 A CN97122359 A CN 97122359A CN 97122359 A CN97122359 A CN 97122359A CN 1072907 C CN1072907 C CN 1072907C
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- Prior art keywords
- soy sauce
- seasonings
- tasty
- acid
- additive
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- Expired - Fee Related
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- Soy Sauces And Products Related Thereto (AREA)
Abstract
The present invention relates to a producing technology for tasty additives of soy sauce or other seasonings, which is characterized in that the tasty additives produced by the producing technology of the present invention are prepared from glutamic acid thallus collected from drainage liquid after the extraction of pyromucic acid in monosodium glutamate plants; the raw materials are hydrolyzed by hydrochloric acid or other kinds of inorganic acid, neutralized by Na2 CO3 or other kinds of alkali, deodorized by active carbon and then filtered. The additives can be added to soy sauce or other seasonings in any proportion, which causes the soy sauce and the seasonings to become delicious and fresh.
Description
The present invention relates to Gourmet Powder Factory's waste water utilization and food chemical field.
Past Gourmet Powder Factory most unprocessedly promptly drain of waste liquid by irrigation canals and ditches, both wasted resource, again contaminated environment; At present, along with the raising of environmental requirement, many Gourmet Powder Factories progressively adopt high polymer coagulant in waste liquid, as the thalline in the collection waste liquids such as Sodium Polyacrylate, thus the COD of reduction efflux wastewater.Though the aminoglutaminic acid thalline protein content of Shou Jiing is higher in this way,, can only sell as roughage because pH value is low, present price is 500 yuan of/ton wet feeds only, and because viscosity is big, oven dry is difficulty comparatively, therefore this technology operation that only can break even has only environmental benefit and does not have economic benefit.
The objective of the invention is above-mentioned aminoglutaminic acid thalline is further processed, making it turns waste into wealth, further increment.
Realization of the present invention is that to extract the aminoglutaminic acid thalline of collecting in the exterior liquid after the bran acid with Gourmet Powder Factory be raw material, adds hydrochloric acid hydrolysis, and through soda ash or caustic soda neutralization, the back forms soy sauce or other flavouring tasty additive to filter behind the activated carbon deodorization again.
Itself mainly is made up of aminoglutaminic acid thalline protein, contains a large amount of amino acid (particularly glutamic acid) in the thalline again, and it is quite high again to make protein transduction change into amino acid whose conversion ratio with this method, and has good to eat delicate flavour, and market prospects are wide.It sells than thalline or has tangible economic benefit with other method for hydrolysis (as the dregs of beans hydrolysis) production flavouring.Such as, 1 ton of aminoglutaminic acid thalline wet feed is sold as roughage, only 500 yuan/ton of prices, and by technology of the present invention, 1 ton of wet thallus can be made into 2 tons of additives, existing market value is about about 4000 yuan.One produce 5000 tons of scales of monosodium glutamate per year can collect about 1000 tons of aminoglutaminic acid thalline factory's year, by having a net increase of 250 to 3,000,000 yuan of benefits this manufacturing process year.
Below in conjunction with embodiment the present invention is elaborated.
With glutamic acid wet thallus and concentrated hydrochloric acid, water adds the 500ml concentrated hydrochloric acid in per kilogram and 300ml water ratio is mixed, stir, hydrolysis is 12 hours under 120 ℃ of conditions, hydrolyzate is with soda ash or caustic soda neutralization, add 5% activated carbon deodorization, filter, supernatant is sold as soy sauce or other flavouring tasty additive.
It is as follows to lift an operational instances: take by weighing the aminoglutaminic acid thalline (including moisture 65%, crude protein 22.75%) after 300g flocculates, put into the 1000ml triangular flask, add 150ml concentrated hydrochloric acid and 100ml distilled water, stir, put into portable sterilizing pan, hydrolysis is 12 hours under 120 ℃ of conditions, the cooling cooling, solution after the hydrolysis poured in the 2000ml beaker be neutralized to PH4.5, add 5 ‰ active carbons and stir, filter with soda ash, collect filtrate constant volume 500ml, recording α-N% is 1.72%.
The soy sauce that manufacture method of the present invention is produced or other flavouring tasty additive can various ratios add in soy sauce or other flavouring, make various flavouring tastes feel more tasty and refreshing deliciousness.
Claims (2)
1, a kind of soy sauce or other flavouring tasty additive manufacture method, it is characterized in that: it is raw material that this additives production process extracts the aminoglutaminic acid thalline of collecting in the exterior liquid after the bran acid with Gourmet Powder Factory, through hydrochloric acid hydrolysis, soda ash or caustic soda neutralization, filtration forms behind the activated carbon deodorization.
2, the tasty additive of producing according to this method in the claim 1 is characterized in that this additive can various ratios add in soy sauce or other flavouring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97122359A CN1072907C (en) | 1997-12-03 | 1997-12-03 | Producing technology for tasty additive of soy sauce or other seasonings |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97122359A CN1072907C (en) | 1997-12-03 | 1997-12-03 | Producing technology for tasty additive of soy sauce or other seasonings |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1218634A CN1218634A (en) | 1999-06-09 |
| CN1072907C true CN1072907C (en) | 2001-10-17 |
Family
ID=5176796
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97122359A Expired - Fee Related CN1072907C (en) | 1997-12-03 | 1997-12-03 | Producing technology for tasty additive of soy sauce or other seasonings |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1072907C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549760A (en) * | 2017-09-19 | 2018-01-09 | 广东肇庆星湖生物科技股份有限公司 | A kind of preparation method of compound nutritional flavoring agent |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1161324A (en) * | 1996-06-25 | 1997-10-08 | 无锡轻工大学 | Method for extracting glutamic acid from fermentation liquor |
-
1997
- 1997-12-03 CN CN97122359A patent/CN1072907C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1161324A (en) * | 1996-06-25 | 1997-10-08 | 无锡轻工大学 | Method for extracting glutamic acid from fermentation liquor |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1218634A (en) | 1999-06-09 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
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