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Sweet potato-made MSG processing technology
The chemical name of monosodium glutamate is sodium glutamate, also known as sodium glutamate. It is a high-grade condiment that can not only improve the cooking flavor, but also promote appetite and help digestion. MSG can be produced with sweet potato starch, and the production cost is low. 1. Process flow: Preparation of starch hydrolyzed sugar - Fermentation - Glutamate extraction neutralization - Decolorization - Concentration crystallization - Drying and sieving - Finished product 2 Process operation points: 1 Preparation of starch hydrolyzed sugar: Add sweet potato starch to water Into the slurry to a concentration of 16 Baume degrees, and use sodium carbonate to adjust the pH to 6.2 ~ 6.4, adding prepared liquefied enzyme, the amount of 5 units per gram of dry starch. The temperature of the slurry was adjusted to 85-90 degrees Celsius, and the temperature was maintained for about 20 minutes. The solution was checked with iodine solution and turned brown-red to orange-yellow or completely liquefied. The slurry temperature was adjusted to 100 degrees Celsius and held for 5 minutes to kill the liquefaction enzyme. Then the slurry temperature was lowered to 55-60 degrees Celsius and the pH was adjusted to 1.8 with hydrochloric acid, and the saccharification enzyme was used to incubate. The endpoint of saccharification was checked with anhydrous alcohol, and saccharification was terminated when no white reaction occurred, and the saccharification solution was heated to 100 degrees Celsius to inactivate the enzyme. Adjust the pH of the hydrolyzed sugar with sodium carbonate to 4.6-4.8. Neutralization temperature is generally around 80 degrees Celsius. Then add 0.3% of the active paste, stir evenly to decolorize the sugar solution, decolorization time should not be less than 30 minutes. After the decolorization is completed, the sugar liquid is filtered to obtain a hydrolyzed sugar liquid. 2 Fermentation: The fermentation process is divided into: bevel activation - secondary shake flask seed - secondary tank seed - fermentation. B9 strain was used for glutamic acid fermentation. The slant culture medium consisted of glucose 0.1%, peptone 1%, beef extract 0.5%, salt 5%, agar 2%, pH 7.0, slant culture at 32 degrees Celsius for 18 hours. The primary seed medium composition is: glucose 2.5%, urea 0.5%, corn slurry 3%, magnesium sulfate 0.04%, dipotassium hydrogen phosphate 0.1%, iron sulfate 2 parts per million, manganese sulfate 2 parts per million, pH 6 .8 to 7.0. The primary seed was incubated at 32 degrees Celsius for 12 hours. The composition of the secondary seed medium was: hydrolyzed sugar 2.5%, urea 0.4, corn syrup 3%, dipotassium hydrogen phosphate 0.15%, magnesium sulfate 0.05%, manganese sulfate 2 parts per million, pH 6.8-7.0. Secondary seeds are cultured at 34 degrees Celsius for 7 to 8 hours. The components of the medium for the fermenter were: hydrolyzed sugar 2.5%, urea 0.6%, corn syrup 0.6%, potassium dihydrogen phosphate 0.17%, potassium chloride 0.03%, magnesium sulfate 0.06%, manganese sulfate 2 parts per million, pH 6. 7-7.0. The culture conditions were as follows: the inoculation amount was 1%, the culture temperature was 35 to 36 degrees Celsius, and the culture time was about 35 hours. 3 glutamic acid extraction: Most factories use glutamic acid as the isoelectric point method. The pH of the fermentation broth was adjusted to 3.22, and glutamate was supersaturated and crystallized. 4 Neutralization and decolorization: Glutamate and sodium carbonate are neutralized into sodium glutamate to have a powerful flavor. The neutralization temperature is 60 to 65 degrees Celsius, the neutralization solution concentration is 22 Baume, and the pH value is 6.9 to 7.0. 106 grams of sodium carbonate can neutralize 294 grams of glutamic acid. After the neutralization is completed, the neutralization solution needs to be decolorized. The neutralized solution was first adjusted to pH 6.3 with glutamic acid, heated to 60 degrees Celsius, and the sodium glutamate was fully dissolved. The powdered activated carbon was added for decolorization. After stirring for 30 minutes, the precipitate was allowed to precipitate or be filtered. 5 Concentrate and Crystallization: Place the decolorization solution into a vacuum concentrator. The vacuum is maintained above 60 mmHg and the temperature is controlled below 60 degrees Celsius. When the liquid concentration in the pan reached 32 Baume, the mixer was turned on, the steam was turned off, the seed crystal was vacuum-infiltrated, and the resulting crystal liquid was centrifuged in a centrifuge. 6 Drying and sieving: The crystalline monosodium glutamate is dried at 80 degrees Celsius and then passed through a sieve of 8, 12, 20, and 30 mesh. Among them, 12, 20, and 30 mesh can be used as the finished product 99 monosodium glutamate. Large pieces can be broken into powder and salt, as powdered MSG. Superfine as a small crystalline monosodium glutamate or as seed crystals.