长春工业大学本科毕业论文PAGEXXXIV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"_Toc32641