长春工业大学本科毕业论文
摘 要
本设计简要介绍了味精的发展历程及我国味精工业的现状，重点研究了年产15000吨味精厂酶解法制糖工段的生产工艺，并对总平面布置图、公用工程（水、电、汽等）、环境保护及综合利用、工业卫生和劳动保护等方案进行了概述。设计了厂区总平面图、制糖工艺流程图、制糖车间设备流程图等。本工艺是利用玉米淀粉为原料，双酶水解制糖后，通过谷氨酸棒杆菌发酵、等电点沉淀提取谷氨酸，再经过中和、脱色、除铁、结晶、干燥制成味精。特别对酶解法制糖工艺进行了深入的研究，酶解法制糖工艺是利用玉米淀粉为原料，调浆后，加入α-淀粉酶，经过两次喷射液化，冷却，糖化（糖化酶），最后进入发酵工段。该技术不仅能有效利用原料，提高淀粉的转化率，而且大大地改善了糖液的质量，提高了设备的利用率，从而起到降低成本的作用。
关键词：味精；酶解法制糖；液化；糖化；
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长春工业大学本科毕业论文
Title: a MSG factory with the product of 15000 tons per year-making sugar with enzyme.
Abstract
This design briefly introduces the development history of MSG and the situation of MSG industry in our country,focused on the study of a MSG factory with the product of 15000 tons per year and technological process of making sugar with enzyme.At the same time,give a brief account of general layout、public works(supply water、electric、vapour and so on)、environmental protection and comprehensive utilization、industry hygiene and labour enzyme and so on.Design a plant general layout,sugar process flow chart,sugar making equipment flow chart and so on.This process using corn starch as raw material,two enzymatic hydrolysis sugar after fermentation by corynebacterium glutamicum,extracted glutamic acid isoelectric precipitation by neutralization,bleaching,iron,crystal, drying and manufacturing MSG.Especially,studing on making sugar with enzyme of MSG is focused research.Making sugar with enzyme is make use of corn starch as raw material, first
mixpaste,add
alpha
amylase,second,two
spray
liquidation,and
cool,then
saccharification(add converzyme),final get into fermentation section.This technology not only make use of raw material effectively,improve strarchy convert ratio,but also to a great extent improve the quality of sugar solution,increase the utilization ratio of equipment,so we can reduce the cost.
Key words: MSG; making sugar with enzyme; liquefaction; saccharification
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长春工业大学本科毕业论文
目 录
第一章 总 论 .......................................................... 1
1.1概述 ............................................................ 1
1.1.1味精的发展史 ............................................... 1 1.1.2味精的特点 ................................................. 1 1.1.3味精的营养价值及作用 ....................................... 2 1.1.4味精工艺技术的发展 ......................................... 2 1.1.5建设味精厂的意义及目的 ..................................... 3 1.2设计依据 ........................................................ 4
1.2.1长春工业大学毕业设计任务书 ................................. 4 1.2.2实习所获基础资料 ........................................... 4 1.2.3参考资料 ................................................... 4 1.3设计指导思想 .................................................... 4 1.4设计范围 ........................................................ 5
1.4.1生产车间 ................................................... 5 1.4.2辅助生产车间 ............................................... 5 1.4.3公用工程部分 ............................................... 5 1.4.4.仓贮部分 .................................................. 5 1.5建设规模及产品方案 .............................................. 5
1.5.1建设规模 ................................................... 5 1.5.2产品方案 ................................................... 5 1.6主要原材料、辅助原料、动力需用量 ................................ 5 1.7工作制度及全厂定员 .............................................. 6
1.7.1工作制度 ................................................... 6 1.7.2全厂定员 ................................................... 6
第二章 总平面布置 ..................................................... 8
2.1厂址概述 ........................................................ 8
2.1.1厂址地形地貌特征 ........................................... 8 2.1.2厂区地质情况及地震烈度 ..................................... 8 2.1.3气象条件 ................................................... 8 2.2总平面布置与运输 ................................................ 9
2.2.1总平面布置的原则 ........................................... 9 2.2.2厂内外运输 ................................................ 10 2.2.3总图绘制（见图纸） ........................................ 11
第三章 生产工艺 ...................................................... 12
3.1原料及产品的质量标准 ........................................... 12
3.1.1感官指标 .................................................. 12 3.1.2理化指标 .................................................. 12 3.1.3卫生指标 .................................................. 13 3.2生产技术方案选择 ............................................... 13
3.2.1产品方案 .................................................. 13
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