CN1075401A - Using one-step-extracted mother solution of glutaminic acid is made the technology of soy sauce - Google Patents
Using one-step-extracted mother solution of glutaminic acid is made the technology of soy sauce Download PDFInfo
- Publication number
- CN1075401A CN1075401A CN92112596A CN92112596A CN1075401A CN 1075401 A CN1075401 A CN 1075401A CN 92112596 A CN92112596 A CN 92112596A CN 92112596 A CN92112596 A CN 92112596A CN 1075401 A CN1075401 A CN 1075401A
- Authority
- CN
- China
- Prior art keywords
- mother liquor
- soy sauce
- technology
- liquid material
- glutamic acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The present invention is a kind of technology of using in the glutamate production after the extracting glutamic acid mother liquor to make soy sauce, this technology comprises neutralization, deironing, filtering and impurity removing, evaporation remove six procedures such as ammonia, decolouring removal of impurities and allotment, do not need to drop into industrial chemicals such as a large amount of equipment, the energy, soda acid, avoided a mother liquor being emitted the waste that is caused because of production cost is too high, various nutritional labelings in the mother liquor are effectively utilized, greatly reduce the cost of producing monosodium glutamate, can be widely used in each glutamate production producer.
Description
The invention belongs to a kind of production method of soy sauce.
Production of gourmet powder mainly is that starch is converted into glucose, or direct garden beet, and cane molasses is through fermentation refinement, refining forming.Refining technique is that glutamic acid in the zymotic fluid is transferred isoelectric point, extracts after making its crystallization, and general yield has only about 70～80%, also has in the mother liquor after 20～30% glutamic acid and other a large amount of several amino acids remain in extraction.Using method to a mother liquor has following several at present: 1. produce yeast; 2. adopt ion-exchange or second extraction glutamic acid such as electroosmose process, zincate process, to increase its yield; 3. it is fertile to produce farming.More than this several method all need drop into industrial chemicals such as a large amount of equipment, the energy, soda acid, production cost is too high.Therefore, there is many glutamate production producer all a mother liquor to be fallen as discharge of wastewater at present, causes the waste in the production.
The objective of the invention is to overcome above-mentioned the deficiencies in the prior art part and a kind of technology of using in the glutamate production after the extracting glutamic acid mother liquor to make soy sauce is provided, use the production cost of this technology lower, various nutritions in the mother liquor are effectively utilized, and then reduced the cost of producing monosodium glutamate.
For finishing the foregoing invention purpose, technical process provided by the present invention comprises following operation:
1, neutralization: get a mother liquor after the extracting glutamic acid in the glutamate production, stir, add alkali again, make its pH value between 6.0～6.4 to the active carbon that wherein adds 0.5～0.7%;
2, deironing: add Na in the liquid material after neutralization
2S or K
2S makes it generate the FeS black precipitate, to remove the irony in the solution;
3, filtering and impurity removing: the liquid material after the deironing is filtered, to remove sediment wherein;
4, evaporation removes ammonia: the liquid material that will filter evaporates, to remove ammonia flavor wherein;
5, decolouring removal of impurities: in the liquid material that removes the deammoniation flavor, add 2.5～3.5% powdered activated carbon, fully stir, staticly settle the back and filter;
6, allotment: add saline solution, dark reddish brown and anticorrisive agent in the liquid material after the decolouring removal of impurities, post precipitation promptly obtains being rich in glutamic acid and various amino acid whose soy sauce.
Employed alkali in above-mentioned and in the operation can be NaOH, also can be Na
2CO
3The evaporation that above-mentioned evaporation removes in the ammonia operation can be to put into the vacuum concentration pot reduction vaporization, also can be to be placed on heating evaporation under the normal pressure.Filtration in the above-mentioned filtering and impurity removing operation can be earlier the liquid material to be filtered repeatedly with plate and frame filter press, carries out fine filtering when limpid again to filtrate.
Iron removal step in the above-mentioned technology removes and can adopt K
2S, Na
2Outside the S, also can adopt other material that can generate precipitum, for example: remove K with iron ion
2S, Na
2Other K outside the S, the salt of weak acid of Na.But should make pH value more than 7.0 after the deironing, be beneficial to remove ammonia.
Advantage of the present invention is:
1, with a mother liquor after the extracting glutamic acid in the glutamate production in order to make soy sauce, reduced the waste that its discharging is caused, reduced the cost of producing monosodium glutamate, economic benefit is considerable;
2, production technology is simple, does not need to drop into a large amount of equipment, the energy and industrial chemicals;
3, use the soy sauce that the present invention produced to be rich in glutamic acid and several amino acids.
Below will narrate one embodiment of the present of invention, the technical process of this embodiment comprises following each procedure:
1, neutralization: a mother liquor after the extracting glutamic acid in the glutamate production is pumped into hold-up tank, adds 0.6% powdered activated carbon, stir after 2 hours by its weight, add slowly liquid caustic soda (NaOH) to its pH value between 6.0～6.4,
2, deironing: add the Na for preparing in the liquid material after neutralization
2S solution (18～20Be '/50 ℃), stir, make it generate the FeS black precipitate, pH value is between 7.2～7.5, if irony eliminates, pH value still is lower than 7.2, should add an amount of liquid caustic soda again and regulate, make pH value too high, should add a small amount of mother liquor readjustment again if secondary is regulated, stir more than 1 hour, precipitate 12 hours again;
3, filtering and impurity removing: will precipitate good neutralizer and pump into plate and frame filter press, and filter under 50～60 ℃ condition, the muddy liquid of beginning will return sheet frame and filter again, carries out fine filtering when filtrate is limpid again, and making does not wherein have the cotton-shaped sedimentation of black;
4, evaporation removes ammonia: will filter good filtrate and once enter vacuum concentration pot, open steam, make a jar interior temperature be controlled at 70～80 ℃, steam pressure is no more than 1.12MPa, and vacuum is not less than 650mmHg, volume to be evaporated was less than 1/2 o'clock, get sample and check whether ammonia evaporates, measure pH value and whether be lowered to 4.0～5.0, if approaching, then need to check once, till ammonia evaporates every 0.5 hour.The purpose of filtrate being put into the vacuum concentration pot reduction vaporization is in order to reduce boiling point, to make ammonia help evaporation, reducing amino acid whose loss and melanic generation;
5, decolouring removal of impurities: the feed liquid that vacuum concentration pot is emitted pumps into bleacher, temperature is controlled at about 60 ℃, consumption by its weight 3% adds powdered activated carbon, fully stir more than 1.5 hours, staticly settled 2 hours, and pumped into the liquid filter tank and filter, treat the limpid formation filtering layer of filtrate after, the formal filtration, temperature still is advisable to be controlled at 50～60 ℃;
6, allotment: will filter good Normal juice and enter blend tank, by different cultivars, it is that 20～21% saline solution, benzoic acid are received and dark reddish brown that proportioning adds salt content, stir, make it meet the desired physical and chemical index of soy sauce, if defective, then need promptly obtain being rich in glutamic acid and other various amino acid whose soy sauce according to the result of laboratory test redistribution to the quality that requires.
Claims (4)
1, a kind of technology of using in the glutamate production after the extracting glutamic acid mother liquor to make soy sauce is characterized in that this technology comprises following operation:
1. neutralization: get a mother liquor after the extracting glutamic acid in the glutamate production, stir, add alkali again, make its pH value between 6.0～6.4 to the active carbon that wherein adds 0.5～0.7%;
2. deironing: add Na in the liquid material after neutralization
2S or K
2S makes it generate the FeS black precipitate, to remove the irony in the solution;
3. filtering and impurity removing: the liquid material after the deironing is filtered, to remove sediment wherein;
4. evaporation removes ammonia: the liquid material that will filter evaporates, to remove ammonia flavor wherein;
5. the removal of impurities of decolouring: in the liquid material that removes the deammoniation flavor, add 2.5～3.5% powdered activated carbon, fully stir, staticly settle the back and filter;
6. allotment: add saline solution, dark reddish brown and anticorrisive agent in the liquid material after the decolouring removal of impurities, post precipitation promptly obtains being rich in glutamic acid and various amino acid whose soy sauce.
2, in the use glutamate production according to claim 1 after the extracting glutamic acid mother liquor make the technology of soy sauce, it is characterized in that: described the 4. the evaporation in the operation be that the liquid material is put into the vacuum concentration pot reduction vaporization.
3, in the use glutamate production according to claim 1 and 2 after the extracting glutamic acid mother liquor make the technology of soy sauce, it is characterized in that: described the 2. in the operation employed alkali be NaOH or Na
2CO
3
4, in the use glutamate production according to claim 1 and 2 after the extracting glutamic acid mother liquor make the technology of soy sauce, it is characterized in that: the described 3. filtration in the operation, be earlier the liquid material to be filtered under 50～60 ℃ condition repeatedly with plate and frame filter press, carry out fine filtering to filtrate when limpid again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92112596A CN1075401A (en) | 1992-10-27 | 1992-10-27 | Using one-step-extracted mother solution of glutaminic acid is made the technology of soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92112596A CN1075401A (en) | 1992-10-27 | 1992-10-27 | Using one-step-extracted mother solution of glutaminic acid is made the technology of soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1075401A true CN1075401A (en) | 1993-08-25 |
Family
ID=4946020
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN92112596A Pending CN1075401A (en) | 1992-10-27 | 1992-10-27 | Using one-step-extracted mother solution of glutaminic acid is made the technology of soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1075401A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2124622A4 (en) * | 2007-01-26 | 2015-05-27 | Frito Lay North America Inc | Method for reducing acrylamide formation in thermally processed foods |
| CN116003275A (en) * | 2022-12-01 | 2023-04-25 | 四川花语精细化工有限公司 | Process method for synthesizing low-salt sodium lauroyl glutamate by utilizing monosodium glutamate last mother liquor |
-
1992
- 1992-10-27 CN CN92112596A patent/CN1075401A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2124622A4 (en) * | 2007-01-26 | 2015-05-27 | Frito Lay North America Inc | Method for reducing acrylamide formation in thermally processed foods |
| CN116003275A (en) * | 2022-12-01 | 2023-04-25 | 四川花语精细化工有限公司 | Process method for synthesizing low-salt sodium lauroyl glutamate by utilizing monosodium glutamate last mother liquor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101665523A (en) | Method for producing L-arabinose and D-xylose | |
| CN102452898B (en) | Method for producing crystalline xylitol by using membrane technology and indirect electroreduction method | |
| JPS61197096A (en) | Methane fermenting method of pulp paper making waste water | |
| CN1205178C (en) | Glutamine extracting process from fermented liquid | |
| DE102007003463A1 (en) | raw juice | |
| CN105859909A (en) | Method for recovering pectin from canned citrus alkali treatment water | |
| CN108503506A (en) | A kind of new process producing high pure sorbitol using chromatographic separation technology | |
| CN106191325A (en) | The technique that a kind of press lye produced with viscose rayon prepares xylose for raw material | |
| CN112593016A (en) | Process for preparing high-quality white granulated sugar and fulvic acid dry powder from beet | |
| CN102311496A (en) | Method for recovering alhumin from deposited components I+II+III from cold ethanol method | |
| CN1075401A (en) | Using one-step-extracted mother solution of glutaminic acid is made the technology of soy sauce | |
| CN112457431A (en) | Production method of dry and wet raw material blended pectin | |
| CN109355440B (en) | System and process for producing beet sugar by continuous film | |
| CN108191868B (en) | A kind of processing method of the molten refinement mother liquor of riboflavin acid | |
| CN1059482C (en) | Alkali process for treating black liquor | |
| CN1386734A (en) | Process for preparing amino acids from natural albumen | |
| CN114213215B (en) | System and method for co-producing xylitol and caramel pigment by utilizing xylose mother liquor | |
| EP0778256A1 (en) | Process for producing an organic acid | |
| CN214088113U (en) | Landfill leachate's processing and separation extraction element of its salt | |
| EP0913385B1 (en) | Process for the preparation of citric acid and/or citrates | |
| WO2001098544A2 (en) | Process for pretreating colored aqueous sugar solutions to produce a low colored crystallized sugar | |
| CN88105700A (en) | Method for extracting nicotine from waste tobacco powder | |
| CN1033324C (en) | New Technology for preparing sodium citrate | |
| CN1065860C (en) | Technology for extracting betaine hydrochloride | |
| CN1027070C (en) | Prodn. of pectin from beet residue |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C12 | Rejection of a patent application after its publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |