酵母精制备工艺的研究  

Study on the technique of yeast essence's production

作　　者：巩惠[1] 李勇[2] 

机构地区：[1]徐州市铜山质量技术监督局,江苏徐州221116 [2]徐州工程学院,江苏徐州221008

出　　处：《江苏调味副食品》2007年第1期12-15,共4页Jiangsu Condiment and Subsidiary Food

摘　　要：为研究酵母精的制备方法,该文介绍了以市场购买的高活性干酵母为原料,经扩大培养,再经过分离、干燥、自溶和调配等工艺制成酵母精的方法.研究了温度、时间、加水量和pH值等因素对自溶工艺的影响,同时对酵母精的调配工艺进行了探讨,得出了提高酵母精氨基氮含量的优化工艺条件和酵母精最佳配方,即干酵母细胞的最佳自溶条件是:温度为50℃,时间为36 h,加水量为1:9,pH值为6～7.调配的最佳组合是每5 g酵母精中加麦芽糊精7 g,食盐1 g,味精0.14 g,外加牛肉抽提物0.1 g和牛肉香精5滴.Many producing approaches to yeast essence are introduced.The highly active dry yeast is used as the raw material,after a whole process of expansion raise,separation,dry,autolysins,and compounding,then yeast essence is produced.The influence of temperature,time,the amount of added water and pH degree to the autolyzing technique are studied.The mixing and compounding technique of yeast essence is also discussed.The purified technique for the content of amino nitrogen and the optimal formula for yeast essence,namely the optimal autolysins conditions for the dry yeast cell are worked out as the followings: temperature is 50 ℃,time is 36h,the volume of added water is 1:9 and pH degree is 6 ～ 7.The optimal compounds are as the followings: 5g yeast essence,7g maltodextrin,1g salt,0.14g monosodium glutamate,beef extract 0.1g and 5 drops of beef essence.

关 键 词：干酵母 酵母精 自溶 调配 

分 类 号：TS202.3[轻工技术与工程—食品科学]