产万吨味精工厂毕业设计教程.docVIP

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  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  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 d