文档介绍：年产4万吨味精厂生产工艺设计
摘要:味精,学名“谷氨酸钠”。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4万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。
productive technology designed for the monosodium glutamate factory which produce 40,000 tons per year 
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 40,000 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 qu