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Method for producing nutritious sauce from glutamic acid tropina

A technology for nutritional seasoning and glutamic acid bacteria, applied in application, food preparation, food science and other directions, can solve the problems of low protein utilization rate, insufficient product freshness, difficult protease, etc., to achieve rich nutrition, harmonious and pure taste, and simplified The effect of craftsmanship

Inactive Publication Date: 2004-10-27
YANTAI TAIHUA MARINE FOOD
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  • Abstract
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AI Technical Summary

Problems solved by technology

[0002] It is known that the waste produced by the fermentation of glutamic acid in the monosodium glutamate factory contains a large amount of glutamic acid bacteria, and direct discharge will cause serious pollution to the environment. After drying, it is only used as a feed additive at a low value. It is also not advisable to directly eat it as a seasoning agent after hydrolysis. Chinese patent 98110218.2 discloses a method for producing sauce by enzymatic hydrolysis. Because glutamic acid bacteria are small and have a hard chitin shell, protease is difficult to work. , the process of using high-pressure mechanical wall breaking results in low wall breaking rate and low protein utilization rate. This method has complex process, high energy consumption, insufficient freshness and insufficient fragrance of the product

Method used

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Embodiment 1

[0008] The present invention is further explained in conjunction with specific implementation. The specific production operation method is to dehydrate the reclaimed glutamic acid thallus first, wash twice with clear water after dehydration, carry out solid-liquid separation with a plate and frame filter press, and weigh 50% of the water content. 400 kilograms of thallus, join in the hydrolysis tank of 2 tons, add 200 kilograms of water, stir evenly, add 2.5 kilograms of food-grade sodium carbonate while stirring, stir and react for 30 minutes to remove peculiar smell, then add 240 kilograms of food-grade hydrochloric acid, And add water to make up to 1000 kg, cover and heat up to 121°C, stir evenly, keep warm and hydrolyze for 8 hours, cool down, neutralize with food grade sodium hydroxide to pH 6, separate solid and liquid, collect filtrate and send it to fermentation tank, And add 1% red yeast rice flour saccharification solution and 0.1% aroma yeast, ferment at 30°C for 1 h...

Embodiment 2

[0009] Implementation example 2: the reclaimed glutamic acid thallus is dehydrated, washed twice with clear water after dehydration, carries out solid-liquid separation with a plate and frame filter press, weighs 450 kilograms of thalline with a water content of 60%, and adds it to 2 tons of In the hydrolysis tank, add 200 kg of water, stir evenly, add 2 kg of food grade sodium carbonate while stirring, stir and react for 30 minutes to remove peculiar smell, then add 250 kg of food grade hydrochloric acid, and add water to make up to 1000 kg, cover and heat up to 107 ℃, stir evenly, keep warm and hydrolyze for 15 hours, cool down, neutralize with food-grade sodium carbonate to pH 6.4, carry out solid-liquid separation, collect the filtrate and send it to the fermenter, and add 4% red yeast rice flour saccharification liquid by total weight and 0.3% aromatic yeast, ferment at 32°C for 3 hours, heat up to 85°C, keep warm for 20 minutes, then cool down to 50°C, separate solid and ...

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PUM

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Abstract

A process for preparing the nutritive flavouring juice from the somatic protein recovered after the fermentation of glutamic acid includes washing the thallus of glutamic acid in water, acid hydrolyzing, adding red koji and yeast, chemical and biological fermenting, and further processing to fermented liquid. Its advantages are rich nutrients, delicious taste and strong fragrance.

Description

Technical field: [0001] The invention belongs to microbial fermentation technology, and is a method for producing nutrient seasoning sauce by utilizing glutamic acid bacterial protein by adopting biochemical and fermentation engineering means. Background technique: [0002] It is known that the waste produced by glutamic acid fermentation in monosodium glutamate factories contains a large amount of glutamic acid bacteria, and direct discharge will cause serious pollution to the environment. After drying, it is only used as a feed additive at a low value. It is also not advisable to directly eat it as a seasoning agent after hydrolysis. Chinese patent 98110218.2 discloses a method for producing sauce by enzymatic hydrolysis. Because glutamic acid bacteria are small and have a hard chitin shell, protease is difficult to work. , adopting high-pressure mechanical wall-breaking in its technology then wall-breaking rate is low, and protein utilization rate is low, and this method ...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/21
Inventor 王桂宏栾兴社薛长湖
Owner YANTAI TAIHUA MARINE FOOD
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