中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2014年
5期
41-44
,共4页
等电点%谷氨酸%结晶%影响
等電點%穀氨痠%結晶%影響
등전점%곡안산%결정%영향
isoelectric point%glutamic acid%crystallization%effect
谷氨酸等电点结晶工艺对于味精制作成本和质量控制来说非常重要，主要进行了谷氨酸发酵液粘度、发酵结束等待时间、谷氨酰胺含量、流加浓度、还原糖含量等方面的实验。结果表明：发酵液粘度≤8．0 CP，谷氨酰胺含量≤0．08 g/dL，流加发酵液浓缩浓度≤32．0 g/dL，流加发酵液还原糖含量≤1．20 g/dL，发酵结束立即放罐对谷氨酸结晶工艺较好。
穀氨痠等電點結晶工藝對于味精製作成本和質量控製來說非常重要，主要進行瞭穀氨痠髮酵液粘度、髮酵結束等待時間、穀氨酰胺含量、流加濃度、還原糖含量等方麵的實驗。結果錶明：髮酵液粘度≤8．0 CP，穀氨酰胺含量≤0．08 g/dL，流加髮酵液濃縮濃度≤32．0 g/dL，流加髮酵液還原糖含量≤1．20 g/dL，髮酵結束立即放罐對穀氨痠結晶工藝較好。
곡안산등전점결정공예대우미정제작성본화질량공제래설비상중요，주요진행료곡안산발효액점도、발효결속등대시간、곡안선알함량、류가농도、환원당함량등방면적실험。결과표명：발효액점도≤8．0 CP，곡안선알함량≤0．08 g/dL，류가발효액농축농도≤32．0 g/dL，류가발효액환원당함량≤1．20 g/dL，발효결속립즉방관대곡안산결정공예교호。
Glutamic acid isoelectric point crystallization process is important for the control of produc-tion cost and quality of monosodium glutamate.The viscosity of glutamic acid fermentation broth, waiting time after fermentation finished,glutamine content,flow and concentration,reducing sugar content are tested in this study.The results show that the fermented liquid viscosity is ≤8.0 CP,the glutamine content is ≤ 0.08 g/dL,the fermentation broth concentration is ≤32.0 g/dL,the content of reducing sugar is ≤1 .20 g/dL.It's better to put glutamic acid crystallization into tank immediately after fermentation.
