The main raw materials of glutamic acid are starch, molasses, acetic acid and ethanol. At present, most domestic manufacturers use starch as raw material to produce glutamic acid, and a few manufacturers use molasses as raw material to produce glutamic acid, which is then converted into monosodium glutamate. Use urea, salt, etc. As nitrogen source, add auxiliary materials, cultivate glutamic acid-producing bacteria, and ferment for 30-40 hours.
Ritterhauer of Germany first isolated glutamic acid from wheat gluten in 1846. 1908 Japanese Ikeda chrysanthemum seedlings isolated glutamic acid from kelp and found that the sodium salt of glutamic acid was delicious. 1909, Japan began to produce and sell "flavor essence" with monosodium glutamate as the main component.
The methods of extracting glutamic acid include isoelectric point method, ion exchange method, metal salt method, hydrochloric acid hydrolysis-isoelectric point method, ion exchange membrane electrodialysis method and so on.
After extraction, sodium glutamate was refined to meet international standards. The finished product is colorless or white columnar crystalline powder. Soluble in water, slightly soluble in alcohol, stable to light and heat. There is a strong meat flavor, which can still be tasted when diluted 3000 times.
Combined with salt, it can enhance its umami flavor, and the best flavor effect is to add 0. 1-0. 15g sodium glutamate to 1g salt. When combined with inosine and guanylic acid, the umami taste can be improved by 4-6 times. Mixing the above materials to make strong monosodium glutamate. Suitable for family, catering industry and food processing industry, the general dosage is 0. 1-0.5%.
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Usage skills of monosodium glutamate:
1, when crystal monosodium glutamate is mixed with cold dishes, it should be melted with a small amount of hot water first, and then poured on the cold dishes, and the effect is better (because monosodium glutamate can only play a role at 45℃). If you mix cold dishes directly with crystals, it is not easy to mix them evenly, which will affect the refreshing effect of monosodium glutamate.
2. Add monosodium glutamate when cooking. Because at high temperature, monosodium glutamate will be decomposed into sodium pyroglutamate, that is, dehydrated sodium glutamate, which not only has no umami taste, but also produces slight toxins, which is harmful to human body.
3, when using monosodium glutamate, to master the dosage, not the more the better. Its water dilution is 3000 times, and people's taste for monosodium glutamate is 0.033%. When used, it is appropriate to use 1500 times. Too much food will produce a strange smell that seems to be wrong, astringent and have the opposite effect.
The World Health Organization recommends that monosodium glutamate should not be used in baby food for the time being; Adults should not consume more than 6 grams of monosodium glutamate per person per day.
4. monosodium glutamate is not easy to dissolve at room temperature, and it is best dissolved at 70℃ ~ 90℃ and has the best flavor. When it exceeds 100℃, monosodium glutamate will be volatilized by water vapor, and when it exceeds 130℃, it will deteriorate into sodium pyroglutamate, which is not only tasteless, but also toxic. For stewed, roasted, boiled, boiled and steamed dishes, monosodium glutamate should not be put in too early, and then put in when it is out of the pot.
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