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Monosodium glutamate production design process flow

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the production of monosodium glutamate is generally divided into several main processes, such as saccharification, fermentation, extraction of glutamate crystal and refining of sodium glutamate crystal

monosodium glutamate is mainly composed of sodium glutamate, c5h8no4na and monosodium salt of l-2-aminoglutaric acid. Glutamate is one of the amino acids in the oxidative metabolism of brain tissue. In addition, monosodium glutamate also contains a small amount of sodium chloride

users should pay attention to the degree of saltiness when cooking. If it is too salty, monosodium glutamate may not taste fresh. If the ratio of salt to monosodium glutamate is in the range of 3:1 or 4:1, it can achieve a mellow and soft taste. When making cold dishes, it is advisable to dissolve it first and then add it. The decomposition temperature of monosodium glutamate is lower than 85 ℃, so it is difficult to dissolve monosodium glutamate


extended data:

long term consumption harm of monosodium glutamate:

1. After excessive consumption of monosodium glutamate, the content of glutamate in human blood will increase, which will hinder the absorption of calcium and magnesium, resulting in short-term symptoms such as headache, heartbeat and nausea, and also have adverse effects on the reproductive system

2. Excessive consumption of monosodium glutamate will lead to people’s dependence on monosodium glutamate. Eating dishes without monosodium glutamate will feel tasteless and hinder the absorption of other nutrients


4. Eating monosodium glutamate often may lead to obesity, which is related to the freshness enhancing effect of monosodium glutamate. Delicious food can often increase people’s appetite. In the long run, if you eat more, your weight may naturally exceed the standard

reference source: People’s Network – what are the hazards of eating monosodium glutamate often? Six hazards are all here

reference source: Baidu Encyclopedia monosodium glutamate

it is reported that monosodium glutamate is a sodium salt of glutamate, c5h8no4na
, which is a delicious substance. Its scientific name is sodium glutamate, also known as monosodium glutamate. In addition, it also contains a small amount of salt, water, fat, sugar, iron, phosphorus and other substances. Monosodium glutamate is a kind of powder or crystal condiment made from raw materials containing more protein such as wheat and soybean by hydrolysis or starch by fermentation. It can also be made by chemical synthesis such as beet and honey. Monosodium glutamate is easily soluble in water, with hygroscopicity and delicious taste. It still has fresh taste when dissolved in 3000 times of water, and its best dissolution temperature is 70 ℃ ~ 90 ℃. Monosodium glutamate is relatively stable under general cooking and processing conditions, but it is easy to turn into sodium pyroglutamate under high temperature for a long time, which does not show fresh taste and has slight toxicity; In alkaline or strongly acidic solutions, it is difficult to precipitate or dissolve, and its freshness is not obvious or even disappears. It is a homely condiment that can not only increase people’s appetite, but also provide certain nutrition
I. production scale of monosodium glutamate plant
the production scale of monosodium glutamate plant is mainly determined by the market, followed by transportation, water, electricity, raw material supply, sewage treatment, etc. The market share is determined by the brand and production cost, mainly the latter. As long as the production cost is low, the market development has potential and the production scale can be expanded
1. Overview of monosodium glutamate production
at present, there are about 50 monosodium glutamate plants producing glutamic acid (except those who buy glutamic acid to make monosodium glutamate). The output of commercial monosodium glutamate in China was about 900000 tons in 2002 and is expected to exceed 1 million tons this year. At present, the production and marketing of monosodium glutamate are basically balanced. In the first half of this year, due to the impact of SARS, the monosodium glutamate market was weak and the products were overstocked. However, the sales situation in the second half of this year was good and the production and sales were basically balanced. In the future, due to China’s better economic development situation, the improvement of people’s living standards, a large number of rural surplus labor force entering the city, the situation of the whole catering industry is good, the output of condiments is increasing, and the demand for monosodium glutamate is also increasing. However, at present, the output of monosodium glutamate is developing too fast, which must be seen by manufacturers and cannot be expanded blindly
there is also a strange phenomenon in the monosodium glutamate market, that is, there are too many sub packers, all of which are small private enterprises. Most of these people used to work in the monosodium glutamate industry. They occupy a certain market, and they have flexibility and advantages in terms of capital, sales means and taxation. Moreover, due to the lack of market, some newly-built or expanded monosodium glutamate factories in the North sell a large number of large packages and provide favorable conditions for sub packers. Therefore, the sub packer team will be expanded
If monosodium glutamate manufacturers want to win in the market competition and not be eliminated, they must try their best to give full play to their advantages, improve the technical level and reduce the production cost
2. Production scale
the production scale depends on the market, and the market share is mainly determined by the production cost. The production cost mainly depends on the following four aspects: ① regional advantages (including raw materials, power prices and local policies); ② Technical level and management level; ③ Economies of scale (when the production scale is small, such as the annual output of less than 20000 tons, increase the output and significantly reduce the cost, but when the output is large, the impact is small); ④ Operating costs (depending on equipment design, equipment supporting and technical management, etc.)
regional advantages are difficult to change. When the production scale is large, expanding production will have little impact on the production cost. The reduction of production cost should start from the establishment of the plant, pay attention to the rational design of equipment, reasonably carry out equipment matching, combine the output scale with the equipment scale, and reduce the operation cost; Select advanced production technology and strengthen technical management, improve technical level and reduce unit consumption
II. Scale and quantity of fermentation equipment
the scale of fermentation equipment refers to the volume of fermentation tank. When considering the volume of fermentation tank, the number of fermentation tanks must be considered at the same time. From the perspective of a single fermentation tank, it has large volume, easy and stable production, high fermentation level, low power consumption per ton of theoretical glutamic acid and few operators. However, the number of fermentation tanks is too small, the power consumption of water, electricity, steam and sterile air is unbalanced, and the operation cost is high. With about 10 fermenters as a combination, the operation cost is the lowest. The input of raw materials and power consumption are the most stable and balanced, and the management and operation personnel are the least
III. selection of fermentation process
at present, there are three kinds of glutamate fermentation processes being adopted in China, including sub app
ropriate amount of biotin, high biotin, penicillin and surfactant, and temperature sensitive. See the attached table for the characteristics, fermentation technology level, extraction method and yield, main raw materials, unit consumption of electricity and steam of these three fermentation processes
it can be seen from the table that the three fermentation processes have their own advantages and disadvantages. From the perspective of fermentation technology level, the temperature sensitive type is high. The selection of fermentation process should be determined according to the specific conditions of the manufacturer, such as raw materials, fermentation equipment, extraction process, water, electricity, sewage treatment and other conditions. No matter which process is adopted, it must improve efficiency, reduce unit consumption and reduce cost, rather than unilaterally pursue a high index. If the unit consumption is high and the production cost is high, even some indicators are high, it is useless. Comprehensive benefits must be considered.

1 Introduction to the production process of monosodium glutamate
the production of monosodium glutamate is generally divided into four main processes: sugar making, glutamic acid fermentation, neutralization extraction and refining

1.1 liquefaction and saccharification
at present, most monosodium glutamate factories use starch as raw material because of the rising price of rice. Starch first goes through the liquefaction stage. Then it enters the glycosylation stage after interacting with b-amylase. Firstly, a amylase is used to liquefy the starch slurry, reduce the starch viscosity and
hydrolyze it into dextrin and oligosaccharide. It should be that the protein content in the starch is lower than that of the original
, so the liquefied mixture can be directly added with saccharifying enzyme to enter the saccharification stage
, instead of a large amount of protein precipitation after liquefaction like taking rice as raw material. In addition to amylase, calcium chloride is added during liquefaction,
the whole liquefaction time is about 30min. Dextrin and oligosaccharide liquefied at a certain temperature are further hydrolyzed into glucose in
saccharification tank. After the starch slurry is liquefied, lower the
temperature to 60 ℃ through the cooler, enter the saccharification tank, and add saccharifying enzyme for saccharification. The saccharification temperature is controlled at
60 ℃, the pH value is 4.5, and the saccharification time is 18-32h. After saccharification, heat the saccharification
tank to 80-85 ℃ and inactivate the enzyme for 30min. The filtered glucose solution is subjected to oil-water separation (primary and secondary cold separation) after pressure filtration
machine, and then enters the fermentation tank after continuous detoxification after filtration
1.2 glutamic acid fermentation
in the process of glutamic acid fermentation, the sterilized glutamic acid culture solution enters the glutamic acid fermentation tank under the flow monitoring, and the temperature is cooled to 32 ℃ through the cooling snake tube in the tank. The
bacteria, potassium chloride, manganese sulfate, defoamer and vitamins are placed into it, and the sterilized air is introduced. After a period of
adaptation, the fermentation process begins to proceed slowly. Glutamate fermentation is a complex microbial growth process. Glutamate bacteria absorb the nutrition of raw materials and carry out complex biochemical reactions through specific enzymes in the body. The reactants in the culture medium enter the cell body through the cell wall and cell membrane, and convert the reactants into glutamate products. The whole
fermentation process generally goes through three periods, namely adaptation period, logarithmic growth period and decline
period. Each period has different
requirements for culture medium concentration, temperature, pH value and air supply volume. Therefore, in the process of fermentation, it is necessary to provide a suitable
growth environment for the growth and metabolism of bacteria. After about 34 hours of culture, when the indexes such as acid production, residual sugar and optical density meet certain requirements, the can can be put into the pot
1.3 glutamate extraction and sodium glutamate production process
the process is carried out in the extraction tank. Using the amphoteric nature of amino acids, the isoelectric point of glutamate
is at pH 3.0, and the solubility of glutamate is the lowest at this pH. glutamate can be obtained by precipitation for a long time. The crude lawsuit glutamate was stored in bags
after drying
1.4 refining of sodium glutamate
sodium glutamate solution can obtain high-purity sodium glutamate solution by decolorizing with activated carbon and removing Ca,
mg and Fe ions by ion exchange column. The pure
sodium glutamate solution is introduced into the crystallization tank for decompression evaporation. When the Baume degree reaches 295
, it is put into the crystal seed and enters the crystallization stage. The input amount and water inflow of sodium glutamate solution are controlled in real time according to the saturation and crystallization of the solution in the crystallization tank. After more than ten hours of evaporation crystallization, when the crystalline form meets certain requirements and the material accumulates to 80% height
, put the material liquid into the crystal aid tank, separate monosodium glutamate after crystallization, and send it to drying and screening

2 process comparison
2.1 liquefaction and saccharification
compared with rice, the protein content in starch is lower, so after liquefaction
the mixed liquid directly enters the saccharification stage without passing through the plate basket filter press. In the saccharification unit
, the saccharification tank is formed by modifying the original batch tank and connecting it in series, so that the time for the mixed liquid to pass through the serial tank
is exactly 48 hours. If automatic equipment is used to control the liquefaction and saccharification
process, the main control circuits include temperature and pH value control of slurry mixing tank, primary injection temperature control and saccharification temperature control. The constant volume of slurry mixing tank can be measured by flow or liquid level
; The temperature of the slurry mixing tank is controlled at 30 ~ C by the amount of steam entering the coil; The pH value is controlled at 6.4 with soda ash solution. These systems adopt single loop PID control. Only
if the controller parameters are adjusted appropriately, they can meet the control requirements. The outlet of jet liquefier shall be set in the process of one-time jet liquefication of starch slurry

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