共查询到20条相似文献,搜索用时 116 毫秒
1.
2.
3.
本文研究了在α-型谷氨酸转晶生产上处理末次味精母液的工艺,pH4,6、谷氨酸含量为45%的α-型谷氨酸晶体、末次味精母液与水的混和悬液升温至70℃,并恒温搅拌38min可完成α-型谷氨酸转晶过程,经过滤及60℃左右的水洗涤可得到洁白的β-型谷氨酸晶体,其一次转晶收率达到83%,转晶母液再经一系列处理进行循环回收,达到有效去除因发酵过程中添加糖蜜带来的色素和母液因温度升高增加的色素,提高结晶收率的目的。 相似文献
4.
5.
6.
本文探讨了目前味精行业较普遍面临的味精产品硫酸根超标问题,提出了影响硫酸根含量的几方面因素(包括发酵、提取、精制),并提出了相应的解决方法。 相似文献
7.
8.
9.
10.
味精粗料作为聚谷氨酸合成前体的培养条件优化 总被引:1,自引:0,他引:1
为降低聚谷氨酸生产成本,采用本实验室筛选得到的枯草芽孢杆菌,编号为CGMCC No.1250。考察了不同的谷氨酸钠替代品,味精粗料最佳,并考察了味精粗料的含量、碳源和氮源及其浓度、NaCl浓度、装液量以及温度等对-γPGA产量的影响。实验结果表明,对于该菌株,最适碳源和氮源分别是蔗糖和蛋白胨;在含有70 g/L蔗糖5、0 g/L蛋白胨、30 g/L NaCl,pH7.0,含味精粗料体积分数为26.6%(含谷氨酸120 g/L)的发酵液中,37℃,220 r/min培养24 h,-γPGA的产量达到41.7g/L。 相似文献
11.
12.
The MSG contents of a wide range of manufactured foods (over 200 samples) were measured using the AOAC Procedure (ion-exchange chromatography followed by formol potentiometric titration). The results obtained were used, in conjunction with published data on UK food consumption, to calculate tentative estimates of the dietary intake of MSG for specific groups of the UK population. 相似文献
13.
焦谷氨酸是一种环状氨基酸, 是许多氨基酸和蛋白质生成过程中的中间产物, 广泛存在于动植物界。在味精生产过程中, 谷氨酸受热会脱水环化成焦谷氨酸, 影响谷氨酸的提取收率, 所以为了对焦谷氨酸进行控制, 在味精生产过程中对其检测是非常必要的。本文综述了焦谷氨酸的结构及性质, 并对味精生产过程可能产生焦谷氨酸的环节做了阐述, 重点介绍了焦谷氨酸的检测方法:化学法和高压液相色谱法, 并对高压液相色谱法进行了展望。 相似文献
14.
目的分析子安辐肛参、智利瓜参、黑海参、绿刺参、美国肉参、红刺参、黑北极参、糙刺参、阿拉斯加红参和黄秃参10种海参的营养成分组成。方法分别采用凯氏定氮法、高温灼烧法、亚甲基蓝比色法、氨基酸自动分析及电感耦合等离子体质谱法(inductively coupled plasma mass spectrometry,ICP-MS)测定海参中的蛋白、灰分、黏多糖、氨基酸和21种无机元素含量,并分析10种海参的营养价值。结果 10种海参在营养成分上存在一定的差异,其粗蛋白含量范围为73.58~87.20%,灰分含量范围为4.10~8.71%,黏多糖含量范围为7.86~13.15%,总氨基酸含量范围为61.42~75.84%,10种海参必需氨基酸与氨基酸总量的比值(essential amino acid/total amino acid,EAA/TAA)均低于刺参。10种海参均富含人体必需的Fe、Zn、Cu、se等微量元素,而Cd、Pb、As、Cr等有害元素含量均符合GB 2762-2012《食品安全国家标准食品中污染物限量》规定的限量标准;10种海参中21种元素含量差异显著。结论本研究证实10种海参均具有较高的营养价值,从而为进一步开发利用进口海参资源提供参考。 相似文献
15.
16.
该研究建立了抑制型离子色谱法测定味精生产中10种有机酸的方法。对味精实际生产中不同工段样品中的有机酸含量进行测定,并进一步就味精生产中焦谷氨酸的产生原因进行初步探讨。结果表明,采用Organic acids-250/7.8有机酸柱和抑制型电导检测器,当淋洗液为1.0 mmol/L硫酸和7%乙腈、柱温为20 ℃、流速为0.3 mL/min时,能将柠檬酸、酒石酸、丙二酸、苹果酸、琥珀酸、乳酸、富马酸、甲酸、乙酸和焦谷氨酸在35 min内分离和定量。10种有机酸在对应线性范围内的线性相关系数均可达0.998以上,相对标准偏差(RSD)<1%,回收率为92.1%~106.2%,满足实际样品的分析。焦谷氨酸产生原因分析结果表明,在谷氨酸转晶过程和味精结晶过程产生量最多,谷氨酸损失率达7.6%。该方法为味精生产中有机酸的监控和产品质量评价提供依据。 相似文献
17.
A survey on free glutamic acid (Glu) content in a variety of foods (broths, soups, sauces and salad dressings), with and without added monosodium glutamate (MSG), was carried out. A simple procedure, involving a dilution step for liquid samples or homogenization with 0.1 N HCl for solid and slurry samples, followed by derivatization with o-phthaldialdehyde, HPLC separation on C18 column and spectrofluorometric detection, was employed to quantify Glu, as well as a number of other free amino acids and biogenic amines. Broths and soups with added MSG had Glu contents of 92.7–341 mg/100 g. The highest amounts of Glu in foods with no added MSG were found in products containing hydrolyzed proteins (up to 129 mg/100 g). None of the products ready for consumption exceeded the limit of 10 g/kg of food, established by the European Directive, 95/2/CE [European Parliament and Council Directive (1995). No. 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners. Official Journal, L061, 1–40]. 相似文献
18.
19.
味精生产大部分能耗是来自汽耗,而耗汽单元操作排出的大量低压蒸汽(二次蒸汽),目前基本上是采用水冷回收热量或直排大气.拟采用先进的蒸汽喷射压缩等工艺大力回收利用低压蒸汽用于生产,将较大幅度降低生产能耗. 相似文献
20.
《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2013,30(7):1158-1164
The effects of different packing conditions and storage times on the stability of monosodium glutamate (MSG) added to two different fermented vegetables (Spanish-type green table olives and pickled cucumbers) were studied. Factors such as packaging material (glass bottle versus plastic pouch), heat treatment (pasteurisation versus non-pasteurisation), and the presence or not of a preservative compound (potassium sorbate) were considered. The MSG content of pickled cucumbers was stable for up to 1 year of storage in all packing conditions studied. The MSG content also remained stable in pasteurised green table olives. On the contrary, MSG was extensively degraded (>75% degradation) after 54 weeks of storage in unpasteurised green olives with a higher degradation rate in glass bottles compared with plastic pouches. In the presence of potassium sorbate, MSG was also considerably degraded in olives packed in plastic pouches (>50% degradation), but hardly degraded in glass bottles. The results indicate that MSG degradation in olives is due to the action of both lactic acid bacteria and yeasts, with the formation of γ-aminobutyric acid as the major end-product. 相似文献