以淀粉为原料新建年产量10万吨味精厂发酵工段设计.docVIP

齐 齐 哈 尔 大 学 毕业设计（论文） 题 目 以淀粉为原料年产量10万吨味精厂发酵工段设计 学 院 食品与生物工程学院 专业班级 生物工程 101班 学生姓名 任红 指导老师 邓永平 成 绩 2014 年 6 月 9 日  摘 要 味精又称味素，是调味料的一种，主要成分为谷氨酸钠。其特有的味道能增加食品的鲜味，引起人们的食欲，有助于提高人体对食物的消化率。味精最早源于日本，我国味精生产始于1923年，到了20世纪80年代进入了高速发展阶段，经过多年的发展，我国味精行业规模不断扩大，产量成为世界第一。味精生产包括三个工段分别是发酵工段、提取工段及精制工段。本设计是以淀粉为原料年产10万吨味精厂发酵工段的设计，本设计采用双酶法生产糖的工艺来进行糖化原料，采用温度敏感突变株发酵生产谷氨酸。其中设计内容包括对发酵工段的流程设计、设备选型设计、整个味精生产过程的物料衡算、水衡算和热量衡算。总之，本设计是在了解整个味精生产过程的基础上对发酵工段进行着重的设计。 关键词：味精；谷氨酸；糖化；发酵；衡算 Abstract MSG, also known as MSG, is a kind of seasoning, the main ingredient is sodium glutamate. Its unique flavor can increase the flavor of the food, causing peoples appetite to help improve the bodys digestion of food. MSG originated from Japan, Chinas MSG production began in 1923, to the 1980s, entered a rapid development stage, after years of development, the MSG industry continues to expand the scale of production as the world. MSG production, including three section are fermented section, section extraction and purification section. The design is based on 100,000 tons of starch fermentation section of monosodium glutamate factory design, the design uses dual enzymatic process for the production of sugar saccharification of raw materials, the use of temperature-sensitive mutants of glutamic acid fermentation. Which includes the design section of the fermentation process design, equipment selection and design, the mass balance of the entire production process of MSG cMSG, also known as MSG, is a kind of seasoning, the main ingredient is sodium glutamate. Its unique flavor can increase the flavor of the food, causing peoples appetite to help improve the bodys digestion of food. MSG originated from Japan, Chinas MSG production began in 1923, to the 1980s, entered a rapid development stage,