【正文】 陜西理工學(xué)院畢業(yè)設(shè)計 第 I 頁 年產(chǎn) 2 萬 噸味精工藝設(shè)計 XXX （陜 西 理工 學(xué)院 化學(xué)學(xué)院化工專業(yè) 061 班，陜西 漢中 723001） 指導(dǎo)教師： XXX [摘 要 ]： 本設(shè)計是年產(chǎn) 2 萬噸味精工藝設(shè)計；以玉米淀粉為原料水解生 成葡萄糖、利用谷氨酸生產(chǎn)菌進(jìn)行碳代謝、生物合成谷氨酸、谷氨酸與堿作用生 成谷氨酸一鈉即味精為主體工藝，進(jìn)行 工藝計算、 物料衡算、熱量衡算、 設(shè)備選型，并繪制了等電罐結(jié)構(gòu)圖，發(fā)酵工序 帶控制點圖，糖化工序圖 ，工廠平面布置圖 。 [關(guān)鍵詞 ]： 味精 ； 發(fā)酵 ； 工藝設(shè)計 陜西理工學(xué)院畢業(yè)設(shè)計 第 II 頁 Annual production capacity of 20210 tons of monosodium glutamate process design WANG Xiaofei (Grade06, Class 1, Major of Chemical Engineering and Technique College of Chemical and environment science of Shaanxi University of Technology,Hanzhong 723001,Shaanxi) Tutor: LI Zhizhou ABSTRACT： The design is an annual output of 20,000 tons of monosodium glutamate process design。 To hydrolysis of corn starch as raw materials to generate glucose, glutamic acid producing bacteria to use carbon metabolism, biosynthesis of glutamic acid, glutamic acid and alkali to form a sodium glutamate or MSG is the main process,*for process calculation, material balance calculation,heat balance calculation, equipment selection,and mapped the structure of isoelectric tank, fermentation processes with control point map, the factory floor plan, saccharification process map. Key Words： MSG, Fermentation, Process Design 陜西理工學(xué)院畢業(yè)設(shè)計 第 III 頁 目 錄 摘 要 ...........................................................................................................I ABSTRACT ............................................................................................... II 論 ......................................................................................................... 1 項目依據(jù) ............................................................................................... 1 課題背景及味精概述 ...................................................................... 1 味精產(chǎn)業(yè)概況 .................................................................................. 1 味精需求現(xiàn)狀 .................................................................................. 2 設(shè)計原則 ............................................................................................... 2 設(shè)計任務(wù) ............................................................................................... 3 廠制概況 ............................................................................................... 3 工廠組織 ......................................................................................... 3 工作制度 ......................................................................................... 3 人員配備 ......................................................................................... 3 廠址選擇 ............................................................................................... 3 建廠依據(jù) ........................................................................................ 3 指導(dǎo)方針 ........................................................................................ 3 選廠經(jīng)過 ........................................................................................ 4 環(huán)境保護(hù)劑廢物處理 ........................................................................... 4 ................................................................................................... 6 工藝流程設(shè)計 ....................................................................................... 6 工藝流程設(shè)計的重要性 .................................................................. 6 工藝流程設(shè)計的原則 ..................................................................... 6 工藝流程設(shè)計 ................................................................................. 6 玉米制備淀粉工藝 ................................................................................ 7 濕法玉米淀粉制備工藝過程 ........................................................... 7 濕法玉米淀粉生產(chǎn)的主要設(shè)備 ....................................................... 8 玉米淀粉生產(chǎn)工藝技術(shù)指標(biāo) ........................................................... 8 淀粉糖化工藝 ....................................................................................... 9 概述 ................................................................................................. 9 一次噴射雙酶法制糖工藝流程 ....................................................... 9 一次噴射雙酶法制糖工藝控制要點 ................................................ 9 發(fā)酵工藝 ............................................................................................. 10 谷氨酸提取工藝 ................................................................................. 10 概述 ............................................................................................... 10 谷氨酸發(fā)酵液的特征和主要成分 .................................................. 10 等電點 — 離子交換法提取谷氨酸 ...................................................11 谷氨酸制造味精工藝 .......................................................................... 12 ................................................................................................. 13 生產(chǎn)過 程的總物料衡算 ...................................................................... 13 陜西理工學(xué)院畢業(yè)設(shè)計 第 IV 頁 生產(chǎn)能力 ....................................................................................... 13 計算指標(biāo)（以淀粉質(zhì)為原料） ..................................................... 13 物料衡算 ....................................................................................... 13 總物料衡算結(jié)果 ............................................................................ 14 制糖工序的物料衡算 .......................................................................... 14 發(fā)酵工序的物料衡算 .......................................................................... 15 谷氨酸提取車間物料衡算 ................................................................... 17 中和等電工序 ................................................................................ 17 離交工序 ....................................................................................... 18 提取車間物料衡算驗算 ................................................................. 18 精制車間物