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；Title:aMSGfactorywiththeproductof15000tonsperyear-makingsugarwithenzyme.AbstractThisdesignbrieflyintroducesthedevelopmenthistoryofMSGandthesituationofMSGindustryinourcountry,focusedonthestudyofaMSGfactorywiththeproductof15000tonsperyearandtechnologicalprocessofmakingsugarwithenzyme.Atthesametime,giveabriefaccountofgenerallayout、publicworks(supplywater、electric、vapourandsoon)、environmentalprotectionandcomprehensiveutilization、industryhygieneandlabourenzymeandsoon.Designaplantgenerallayout,sugarprocessflowchart,sugarmakingequipmentflowchartandsoon.Thisprocessusingcornstarchasrawmaterial,twoenzymatichydrolysissugarafterfermentationbycorynebacteriumglutamicum,extractedglutamicacidisoelectricprecipitationbyneutralization,bleaching,iron,crystal,dryingandmanufacturingMSG.Especially,studingonmakingsugarwithenzymeofMSGisfocusedresearch.Makingsugarwithenzymeismakeuseofcornstarchasrawmaterial,firstmixpaste,addalphaamylase,second,twosprayliquidation,andcool,thensaccharification(addconverzyme),finalgetintofermentationsection.Thistechnologynotonlymakeuseofrawmaterialeffectively,improvestrarchyconvertratio,butalsotoagreatextentimprovethequalityofsugarsolution,increasetheutilizationratioofequipment,sowecanreducethecost.Keywords:MSG;makingsugarwithenzyme;liquefaction;saccharification目录TOC\o"1-3"\h\z\uHYPERLINK\l"_Toc326415730"第一章总论1HYPERLINK\l"_Toc326415731"1.1概述PAGEREF_Toc326415731\h1HYPERLINK\l"_Toc326415732"1.1.1味精的发展史PAGEREF_Toc326415732\h1HYPERLINK\l"_Toc326415733"1.1.2味精的特点PAGEREF_Toc326415733\h1HYPERLINK\l"_Toc326415734"1.1.3味精的营养价