齐齐哈尔大学毕业论文
齐齐哈尔大学
毕业设计
题 目 年产量3万吨味精厂发酵工段的设计
学 院 食品与生物工程学院
专业班级 生物工程 092班
学生姓名 解连萌
指导教师 李琰
成 绩
年 月 日
齐齐哈尔大学毕业论文
摘 要
味精，学名“谷氨酸钠（C5H8NO4Na）”。谷氨酸是氨基酸的一种，也是蛋白质的最后分解产物。我们每天吃的食盐用水冲淡400 倍，已感觉不出咸味，普通蔗糖用水冲淡200 倍，也感觉不出甜味了，但谷氨酸钠，用于水稀释3000倍，仍能感觉到鲜味，因而得名“味精”。
味精是采用微生物发酵的方法由粮食制成的现代调味品。 本设计为年产5万吨味精厂的生产工艺，通过双酶法、谷氨酸中糖发酵以及一次等电点提取工艺生产谷氨酸钠。了解味精生产中的原料预处理、发酵、提取部分的生产方法和生产流程，根据实际情况来选择发酵工段合适的生产流程，并对流程中的原料进行物料衡算、热量衡算及设备的选择。最后，画出发酵工段的工艺流程图和平面布置图。
本设计的工艺流程为
发酵预处理（种子培养、原料预处理，制无菌空气）→发酵→等电点提取→中和制味精→浓缩结晶→精制分装。
该处理工艺具有结构紧凑简洁，运行控制灵活等特点。为味精生产的理想途径。具有良好的经济效益、环境效益和社会效益。
关键词：谷氨酸钠、双酶法、糖发酵、等电点提取。
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齐齐哈尔大学毕业论文
Abstract
Monosodium glutamate (MSG) is the sodium salt of the non-essential amino acid glutamic acid，which is the final resolve product from protein. If we dilute the salt with 400 times water, we can’t taste salty any more. If we dilute the sucrose with 200 times water, we can’t taste sweetness too. But even if 3000 times water, Monosodium glutamate still taste flavor.
Monosodium glutamate is a modern spice made of food by using microbial fermentation.
This productive technology designed for the monosodium
glutamate factory which produces 50,000 tons per year by Double Enzyme、Sugar fermentation in glutamic acid and an isoelectric point of extraction to produce glutamic acid. We know through pretreatment of raw material、fermentation、extraction to learn Monosodium glutamate’s production methods and production process. According to its situation, choose the way to fermentation which suit for production process. At the same time balance the material 、heat and choose the equipment . Finally draw out the fermentation process flow diagram and floor plan. The technological process of this design is:
Fermentation pretreatment（Seed development；Pretreatment of raw materials；System sterile air）→fermentation→Isoelectric point of extraction→neutralization to Production of MSG→Concentration crystal→processing and repacking.
this productive technology designed has many traits. Such as, well-knit structure, pithy quick control, lasting attacked, less sledge capacity,and its running and management is uncomplicated.
Key words: MSG; Double Enzyme; Sugar fermentation; Isoelectric point of extraction
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齐齐哈尔大学毕业论文
目录
摘 要 ............................................................................................................................................... I Abstract ............................................................................................................................................ II 第1章 绪论 ................................................................................................................................... 1
1.1 味精简介 ......................................................................................................................... 1 1.2 味精的营养价值 ............................................................................................................. 1 1.3 味精生产历程 ................................................................................................................. 2 1.4 本课题的研究意义、设计指导思想及设计范围 ......................................................... 2
1.4.1 本课题的研究意义 ............................................................................................. 2 1.4.2 设计指导思想 ..................................................................................................... 3
第2章 工厂概况 ........................................................................................................................... 4
2.1 厂址选择 ......................................................................................................................... 4
2.1.1 选厂原则 ............................................................................................................. 4 2.1.2 厂址选择 ............................................................................................................. 4 2.2 生产规模 ......................................................................................................................... 4 2.3 味精生产工艺 ................................................................................................................. 5
2.3.1 原料预处理及淀粉水解糖制备 ......................................................................... 5 2.3.2 种子扩大培养及谷氨酸发酵 ............................................................................. 5 2.3.3 谷氨酸的提取及谷氨酸单钠的制备 ................................................................. 5 2.3.4 味精的精制 ......................................................................................................... 6 2.4 谷氨酸提取操作中的要点 ............................................................................................. 6 2.5 味精生产工艺概述 ......................................................................................................... 7 3.1 生产能力 ......................................................................................................................... 9 3.2 总物料衡算 ..................................................................................................................... 9
3.2.1 1000㎏纯淀粉理论上产100%的MSG的量 ......................................................... 9 3.2.2 1000㎏纯淀粉实际产100%的MSG .................................................................... 10 3.2.3 1000㎏商品淀粉（含量86%的玉米淀粉）产100%的MSG ............................. 10 3.2.4淀粉单耗 .............................................................................................................. 10 3.2.5总收率 .................................................................................................................. 10 3.2.6淀粉利用率 .......................................................................................................... 10 3.2.7生产过程中总损失 .............................................................................................. 10 3.2.8原料及中间品计算 .............................................................................................. 10 3.2.9总物料衡算结果 .................................................................................................. 11 3.3 制糖工序的物料衡算 ................................................................................................... 11
3.3.1淀粉浆量及加水量 .............................................................................................. 11 3.3.2粉浆干物质浓度 .................................................................................................. 11 3.3.3加酶量 .................................................................................................................. 12
3.3.4CaCl2量 ................................................................................................................ 12 3.3.5糖化酶量 .............................................................................................................. 12 3.3.6糖化液产量 .......................................................................................................... 12
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齐齐哈尔大学毕业论文
3.3.7过滤糖渣量 .......................................................................................................... 12 3.3.8生产过程进入的蒸汽冷凝水及洗水量 .............................................................. 12 3.3.9衡算结果 .............................................................................................................. 13 3.4 配料、连续灭菌和发酵工序 ....................................................................................... 13
3.4.1发酵培养和用糖量 .............................................................................................. 13 3.4.2发酵配料 .............................................................................................................. 14 3.4.3 配料用水 ............................................................................................................. 14 3.4.4 接种量 ................................................................................................................. 14 3.4.5连续灭菌过程进入的蒸汽及补加水量 .............................................................. 14 3.4.6发酵过程中加入99%的液氨量 ........................................................................... 14 3.4.7加消泡剂量 .......................................................................................................... 15 3.4.8发酵生化反应过程中所产生的水分 .................................................................. 15 3.4.9发酵过程中从排风中带走的水分 ...................................................................... 15 3.4.10发酵过程化验取样，放管残留及其他损失 .................................................... 16 约13㎏ ........................................................................................................................... 16 3.4.11发酵终止时的数量 ............................................................................................ 16 3.4.12衡算结果汇总表 ................................................................................................ 17 3.5 谷氨酸提取车间物料衡算 ........................................................................................... 17
3.5.1中和等电工序 ...................................................................................................... 17 3.5.2离交工序 .............................................................................................................. 18 3.5.3提取车间物料衡算验算 ...................................................................................... 20 3.6 精制车间物料衡算 ....................................................................................................... 20
3.6.1中和脱色工序 ...................................................................................................... 20 3.6.2精制工序 .............................................................................................................. 22 3.6.3精制过程物料衡算图 .......................................................................................... 23 4.1 液化工序热量衡算 ....................................................................................................... 26
4.1.1液化加热蒸汽量 .................................................................................................. 26 4.1.2液化液冷却用水量 .............................................................................................. 27 4.2 糖化工序热平衡说明 ................................................................................................... 27 4.3 连续灭菌和发酵工序热量衡算 ................................................................................... 27
4.3.1培养液连续灭菌用蒸汽量 .................................................................................. 28 4.3.2培养液冷却用水量 .............................................................................................. 29 4.3.3发酵罐空消灭菌蒸汽量 ...................................................................................... 29 4.3.4发酵过程产生的热量及冷却水用量 .................................................................. 30 4.4 谷氨酸提取工序热量衡算 ........................................................................................... 31 4.5 谷氨酸钠溶液浓缩结晶过程的热量衡算 ................................................................... 32
4.5.1热平衡与计算蒸汽量 .......................................................................................... 32 4.5.2二次蒸汽冷凝所消耗冷却水量 .......................................................................... 33 4.6 干燥过程的热量衡算 ................................................................................................... 34
4.6.1干燥时蒸发水量 .................................................................................................. 34 4.6.2味精干燥过程所需热量 ...................................................................................... 34 4.6.3味精干燥过程需空气量 ...................................................................................... 35 4.6.4味精干燥过程中耗用蒸汽量 .............................................................................. 35 4.7 溴化锂制冷机所用蒸汽量 ........................................................................................... 36
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