本科毕业论文年产1.5万吨味精工厂设计-酶解法制糖工艺研究.doc

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； 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 、 protection and comprehensive utilization、industry hygiene and 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 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