Flavouring
In order to enhance the stimulation of taste by food, make the food more delicious and refreshing, promote the secretion of digestive juices and increase appetite, flavorings are often added to food. Flavoring agents include salty agents, sweeteners, sour agents, umami agents and spicy agents. This chemical industry focuses on umami agents.
Flavor
Umami agent, also known as flavor presenter or flavor enhancer, is mainly a substance that can enhance the flavor of food and make it taste umami.
MSG (monosodium glutamate) is the most important flavoring agent. In recent years, the second generation of MSG has been developed abroad. The main products are 5-myosine sodium sulfate, sodium 5-ribophosphate, etc. The third generation of MSG, namely flavored MSG, is also under development. It is made of beef, chicken, dried shrimps and vegetables as base materials and compounded with MSG. The main type of fourth-generation MSG is ethyl maltol, also known as flavored MSG, which is white needle-shaped or powdery crystal. This kind of MSG has the functions of increasing aroma, reducing odor, removing fishy smell and flavoring, and is mainly used in food and beverages, medicines and cosmetics.e
my country’s flavoring agent is also dominated by MSG. In 1990, the output reached 250,000 tons and there was a breakthrough in the reform of MSG production technology. There are many The unit develops and produces second-generation MSG (powerful MSG), which is 10-20 times more effective than MSG. The third-generation MSG (flavored MSG) is actively being developed. Therefore, it can be said that our country’s flavor agent production technology is equivalent to the international level.
Monosodium glutamate
(1) Properties and uses of sodium L-glutamate The most commonly used and first-generation flavoring agent product is MSG, and its main ingredient is L- Sodium glutamate, is a colorless or white crystalline powder with a strong meat flavor, insoluble in ethanol and slightly soluble in water. Non-hygroscopic, it loses crystal water at 150 C21. Pyrotenonization occurs at C, generating pyroglutamic acid, which decomposes at around 270°C. Under acidic conditions with a pH below 5, heating easily generates pyroglutamic acid, and the reaction formula is:L-Glutamic acid is an additive used in various foods, the dosage is 0.01% span>~0.2%.ADIis0~120mg/kg.
(2)The production process of sodium L-glutamate. The production of sodium sodium glutamate is generally made by fermentation of sugar raw materials. The process flow is shown in Figure 2-4. The process mainly includes: raw material processing and culture medium preparation for glutamic acid fermentation; seed blocking and maintenance; fermentation: extraction of glutamic acid; neutralization and refining of the extract into essence.
① Raw material processing and processing of glutamic acid fermentation Medium
a. Pyroglutamic acid fermentation production The composition and proportion of the culture medium vary from manufacturer to manufacturer, but generally include: slant culture medium, seed culture medium and fermentation culture medium.
b. Glutamic acid fermentation medium carbohydrate raw materials All glutamic acid-producing strains cannot directly utilize starch or dextrin, and must first be hydrolyzed into glucose. The methods for producing glucose include acid hydrolysis and enzymatic hydrolysis. Molasses is still rich in biotin, which must be disposed of.
c. Biotin in glutamate fermentation medium Biotin is an essential growth factor for glutamate production. But it must be controlled at an appropriate concentration that allows the normal growth of the bacteria, so as to facilitate the accumulation of large amounts of glutamic acid. The appropriate dosage can usually be determined after shake flask testing.
d. Nitrogen source in glutamic acid fermentation. The chlorine content in the molecular formula of glutamic acid is about 9.5%, so sufficient nitrogen source must be provided in the culture medium. , Commonly used nitrogen source materials include: gallium sulfate, ammonium chloride, ammonia, urea, liquid nitrogen and liquid nitrogen, etc.
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