谷氨酸结晶工艺控制研究

摘要

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.%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。