CN111820395A - Production method of fine monosodium glutamate - Google Patents

Production method of fine monosodium glutamate Download PDF

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Publication number
CN111820395A
CN111820395A CN202010714088.9A CN202010714088A CN111820395A CN 111820395 A CN111820395 A CN 111820395A CN 202010714088 A CN202010714088 A CN 202010714088A CN 111820395 A CN111820395 A CN 111820395A
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CN
China
Prior art keywords
liquor
monosodium glutamate
mixed
membrane separator
vitamin
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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.)
Withdrawn
Application number
CN202010714088.9A
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Chinese (zh)
Inventor
王峰
赵兰坤
王小平
吴国强
徐田野
王奎智
孙钦波
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Hulun Buir Northeast Fufeng Biological Technology Co ltd
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Hulun Buir Northeast Fufeng Biological Technology Co ltd
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Priority to CN202010714088.9A priority Critical patent/CN111820395A/en
Publication of CN111820395A publication Critical patent/CN111820395A/en
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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
    • 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
    • A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
    • A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also amino acids
    • 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
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/13—Nucleic acids or derivatives thereof
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A23L33/155—Vitamins A or D
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a production method of fine monosodium glutamate, which comprises the following steps: step one, mycelium, solid protein and colloid in fermentation liquor containing glutamic acid or ammonium glutamate are blocked in a membrane separator; step two, washing residues remained in the membrane separator by using the rinse water, and mixing the rinse water with the filtrate obtained in the step one to obtain a mixed solution one; slowly adding an alkali liquor mixed by sodium hydroxide and potassium hydroxide into the mixed liquor I, and continuously stirring, wherein the hydroxide concentration of the alkali liquor is 0.1mol/L, simultaneously detecting the pH value of the mixed liquor by using a pH tester, and stopping adding the alkali liquor until the pH value is 7 to obtain a mixed liquor II; and step four, transferring the mixed solution II to a vacuum distiller for concentration to obtain finished product crystals. The invention is beneficial to keeping certain freshness and simultaneously is beneficial to ensuring the health of human body.

Description

Production method of fine monosodium glutamate
Technical Field
The invention belongs to the technical field of food, and particularly relates to a production method for fine monosodium glutamate.
Background
The sodium glutamate is the common monosodium glutamate in daily life of people, is a crystalline substance separated as a flavoring component, and is called a chemical flavoring agent.
Excessive ingestion of sodium glutamate tends to increase the sodium content in the body. The sodium element is also an important induction factor for chronic diseases such as hypertension, cardiovascular diseases, diabetes, nephritis and the like. If the food is not taken, the experience feeling in the process of eating is poor, and partial nutrition deficiency, body discomfort and other diseases can be caused due to insufficient intake.
Disclosure of Invention
The invention aims to solve the technical problems in the prior art and provides a production method for fine monosodium glutamate, which can improve the delicious degree of real objects and is beneficial to the health of human bodies.
The invention is realized by the following technical scheme: a production method for fine monosodium glutamate comprises the following steps:
step one, sending fermentation liquor containing glutamic acid or ammonium glutamate into a membrane separator, and blocking mycelium, solid protein and colloid in the fermentation liquor in the membrane separator;
step two, washing residues remained in the membrane separator by using the rinse water, and mixing the rinse water and the filtrate obtained in the step one to obtain a mixed solution one;
slowly adding an alkali liquor mixed by sodium hydroxide and potassium hydroxide into the mixed liquor I obtained in the second step, and continuously stirring, wherein the hydroxide concentration of the alkali liquor is 0.1mol/L, simultaneously detecting the pH value of the mixed liquor by using a pH tester, and stopping adding the alkali liquor until the pH value is 7 to obtain a mixed liquor II;
and step four, transferring the mixed solution II to a vacuum distiller for concentration, thereby obtaining finished product crystals.
Further, the molar ratio of sodium hydroxide to potassium hydroxide in the alkali liquor is 24-46: 1.
further, the temperature of the vacuum distiller in the fourth step is 63-85 ℃, and the vacuum degree is 33-45 Kpa.
Further, in the first step, before the fermentation liquor is sent to the membrane separator, the fermentation liquor is heated to 68-77 ℃.
And further adding zinc lactate, guanylic acid, calcium gluconate, seleno-amino acid, vitamin C and vitamin D into the mixed solution II obtained in the step three.
Furthermore, the percentage of the total amount of the alkali liquor is 0.1 to 0.13 percent of zinc lactate, 0.04 to 0.1 percent of guanylic acid, 0.07 to 0.1 percent of calcium gluconate, 0.01 to 0.02 percent of seleno-amino acid, 0.12 to 0.15 percent of vitamin C and 0.07 to 0.12 percent of vitamin D.
Further, the seleno-amino acid can be one or a mixture of two of selenomethionine and selenocysteine.
Further, in the step one, before the fermentation liquor is added into the membrane separator, activated carbon is added into the fermentation liquor for adsorption treatment.
The invention has the following beneficial effects:
1. the alkali liquor is composed of sodium hydroxide and potassium hydroxide, and the monosodium glutamate prepared by the method is mainly a mixture of sodium glutamate and potassium glutamate, so that certain freshness can be kept, and the health of a human body can be guaranteed.
2. And the second mixed solution is concentrated by using a vacuum distillation mode, so that the efficiency of monosodium glutamate can be improved, partial substances in the second mixed solution can be prevented from being oxidized, and the generated ammonium hydroxide can be removed conveniently.
3. Before the second concentration, the second concentration is carried out, the trace nutrients are added, so that the second concentration is beneficial to supplementing substances required by a human body, and the calcium element and the potassium element are also beneficial to balancing the sodium element by the human body, so that the second concentration is beneficial to relieving diseases of hypertension, cardiovascular disease and the like of the human body.
Detailed Description
The invention is realized by the following technical scheme: a production method for fine monosodium glutamate comprises the following steps:
step one, sending fermentation liquor containing glutamic acid or ammonium glutamate into a membrane separator, and blocking mycelium, solid protein and colloid in the fermentation liquor in the membrane separator;
step two, washing residues remained in the membrane separator by using the rinse water, and mixing the rinse water and the filtrate obtained in the step one to obtain a mixed solution one;
slowly adding an alkali liquor mixed by sodium hydroxide and potassium hydroxide into the mixed liquor I obtained in the second step, and continuously stirring, wherein the hydroxide concentration of the alkali liquor is 0.1mol/L, simultaneously detecting the pH value of the mixed liquor by using a pH tester, and stopping adding the alkali liquor until the pH value is 7 to obtain a mixed liquor II;
and step four, transferring the mixed solution II to a vacuum distiller for concentration, thereby obtaining finished product crystals.
By adopting the technical scheme, the main components of the monosodium glutamate produced in the way are sodium glutamate and potassium glutamate, so that the intake of sodium element can be reduced under the condition of ensuring certain freshness, and the diseases such as hypertension, cardiovascular disease, diabetes, nephritis and the like can be reduced.
Meanwhile, potassium has the main functions of maintaining acid-base balance, participating in energy metabolism and maintaining normal functions of neuromuscular system in human body. When potassium deficiency occurs in vivo, general weakness, fatigue, heart beat weakening, dizziness and dim eyesight can be caused, and severe potassium deficiency can also cause paralysis and death of respiratory muscles. In addition, low potassium levels slow gastrointestinal motility, leading to enteroparalysis, exacerbation of anorexia, and symptoms of nausea, vomiting, abdominal distension, and the like. Therefore, the increase of the intake of potassium is not only beneficial to regulating and controlling the balance of sodium and potassium in human bodies, but also can relieve various adverse symptoms caused by potassium deficiency.
In addition, the generated ammonium hydroxide can be rapidly removed in an ammonia gas mode in the vacuum distillation process, thereby being beneficial to improving the purity of the monosodium glutamate.
Further, the molar ratio of sodium hydroxide to potassium hydroxide in the alkali liquor is 24-46: 1.
further, the temperature of the vacuum distiller in the fourth step is 63-85 ℃, and the vacuum degree is 33-45 Kpa.
By adopting the technical scheme, the vacuum distillation can accelerate the concentration rate of the second mixed solution and is also beneficial to reducing the contact between the second mixed solution and the air, thereby being beneficial to reducing the probability of oxidizing the glutamate and further reducing the content of impurities in the final finished product.
Further, in the first step, before the fermentation liquor is sent to the membrane separator, the fermentation liquor is heated to 68-77 ℃.
By adopting the technical scheme, the glutamic acid or the ammonium glutamate can be ensured to be dissolved in the fermentation liquor. When the fermentation liquid is filtered in the membrane separator, glutamic acid and ammonium glutamate can be fully separated from mycelium, solid protein and colloid, and the yield of glutamic acid or ammonium glutamate is further improved.
And further adding zinc lactate, guanylic acid, calcium gluconate, seleno-amino acid, vitamin C and vitamin D into the mixed solution II obtained in the step three.
By adopting the technical scheme, zinc lactate, guanylic acid, calcium gluconate, seleno-amino acid, vitamin C and vitamin D are all trace elements required by a human body, and the trace elements of the human body can be effectively supplemented by adding the zinc lactate, guanylic acid, calcium gluconate, seleno-amino acid, vitamin C and vitamin D into monosodium glutamate. In addition, vitamin D is beneficial to the absorption of calcium element by human body, and after the human body supplements sufficient calcium element, the diseases of hypertension, cardiovascular disease and the like caused by excessive sodium intake are relieved.
Furthermore, the percentage of the total amount of the alkali liquor is 0.1 to 0.13 percent of zinc lactate, 0.04 to 0.1 percent of guanylic acid, 0.07 to 0.1 percent of calcium gluconate, 0.01 to 0.02 percent of seleno-amino acid, 0.12 to 0.15 percent of vitamin C and 0.07 to 0.12 percent of vitamin D.
By adopting the technical scheme, excessive vitamin C is added, so that in the high-temperature cooking process, the vitamin C can protect other nutrient substances and reduce the problem of denaturation of other substances.
Further, the seleno-amino acid can be one or a mixture of two of selenomethionine and selenocysteine.
By adopting the technical scheme, selenium is ingested in a mode of selenomethionine and selenocysteine, so that on one hand, the requirement of a human body on selenium element can be ensured, on the other hand, methionine radical and cysteine radical are also easily converted into corresponding amino acid by the human body, and then required substances are provided for synthesizing protein by human body cells.
Further, in the step one, before the fermentation liquor is added into the membrane separator, activated carbon is added into the fermentation liquor for adsorption treatment.
By adopting the technical scheme, the obtained fermentation liquor generally contains some pigments and large-particle impurities, so that the problems of incomplete finished products and blockage of a membrane separator are easily caused in the processes of finished product preparation and membrane separation respectively, and the problems can be just solved by the activated carbon, so that the quality and the production efficiency of the monosodium glutamate are improved.
The invention has the following beneficial effects:
1. the alkali liquor is composed of sodium hydroxide and potassium hydroxide, and the monosodium glutamate prepared by the method is mainly a mixture of sodium glutamate and potassium glutamate, so that certain freshness can be kept, and the health of a human body can be guaranteed.
2. And the second mixed solution is concentrated by using a vacuum distillation mode, so that the efficiency of monosodium glutamate can be improved, partial substances in the second mixed solution can be prevented from being oxidized, and the generated ammonium hydroxide can be removed conveniently.
3. Before the second concentration, the second concentration is carried out, the trace nutrients are added, so that the second concentration is beneficial to supplementing substances required by a human body, and the calcium element and the potassium element are also beneficial to balancing the sodium element by the human body, so that the second concentration is beneficial to relieving diseases of hypertension, cardiovascular disease and the like of the human body.

Claims (8)

1. A production method for fine monosodium glutamate is characterized by comprising a furnace body;
step one, sending fermentation liquor containing glutamic acid or ammonium glutamate into a membrane separator, and blocking mycelium, solid protein and colloid in the fermentation liquor in the membrane separator;
step two, washing residues remained in the membrane separator by using the rinse water, and mixing the rinse water and the filtrate obtained in the step one to obtain a mixed solution one;
slowly adding an alkali liquor mixed by sodium hydroxide and potassium hydroxide into the mixed liquor I obtained in the second step, and continuously stirring, wherein the hydroxide concentration of the alkali liquor is 0.1mol/L, simultaneously detecting the pH value of the mixed liquor by using a pH tester, and stopping adding the alkali liquor until the pH value is 7 to obtain a mixed liquor II;
and step four, transferring the mixed solution II to a vacuum distiller for concentration, thereby obtaining finished product crystals.
2. The production method of fine monosodium glutamate according to claim 1, wherein the molar ratio of sodium hydroxide to potassium hydroxide in the alkaline solution is 24-46: 1.
3. the method for producing refined monosodium glutamate as claimed in claim 1, wherein the temperature of the vacuum distiller in the fourth step is 63-85 ℃, and the vacuum degree is 33-45 Kpa.
4. The method for producing refined monosodium glutamate as claimed in claim 1, wherein the fermentation broth is heated to 68-77 ℃ before being fed to the membrane separator in the first step.
5. The method for producing essence monosodium glutamate according to claim 1, wherein zinc lactate, guanylic acid, calcium gluconate, selenoamino acid, vitamin C and vitamin D are added to the mixed solution II of the step three.
6. The production process of claim 1, wherein the alkali solution includes zinc lactate 0.1-0.13 wt%, guanylic acid 0.04-0.1 wt%, calcium gluconate 0.07-0.1 wt%, seleno-amino acid 0.01-0.02 wt%, vitamin C0.12-0.15 wt% and vitamin D0.07-0.12 wt%.
7. The method for producing essence of monosodium glutamate according to claim 1, wherein the seleno-amino acid is one or a mixture of selenomethionine and selenocysteine.
8. The method for producing refined monosodium glutamate according to claim 1, wherein in the first step, the fermentation broth is added with activated carbon for adsorption before being added into the membrane separator.
CN202010714088.9A 2020-07-23 2020-07-23 Production method of fine monosodium glutamate Withdrawn CN111820395A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202010714088.9A CN111820395A (en) 2020-07-23 2020-07-23 Production method of fine monosodium glutamate

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202010714088.9A CN111820395A (en) 2020-07-23 2020-07-23 Production method of fine monosodium glutamate

Publications (1)

Publication Number Publication Date
CN111820395A true CN111820395A (en) 2020-10-27

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN202010714088.9A Withdrawn CN111820395A (en) 2020-07-23 2020-07-23 Production method of fine monosodium glutamate

Country Status (1)

Country Link
CN (1) CN111820395A (en)

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Application publication date: 20201027