Flash drying of amino acid glucose

　　Amino acids are colorless crystals with a melting point of over 200°C, which is much higher than the melting point of general organic compounds. α-amino acids have four different taste sensations: sour, sweet, bitter and fresh. Glutamic acid monosodium salt and glycine are the fresh flavor seasoning with large amount. Amino acids are generally soluble in water, acid solution and alkali solution, insoluble or slightly soluble in organic solvents such as ethanol or ether. Amino acids in water solubility varies greatly, for example, the solubility of tyrosine is small, 25 ℃, 100g of water tyrosine only 0.045g, but in hot water towel tyrosine solubility is greater. Lysine and arginine often in the form of hydrochloride, because they are very soluble in water, due to deliquescence and difficult to produce crystals.

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