利用残次红枣生产风味型酵母味素的工艺研究  

Production process of flavored yeast extract from inferior jujube

作　　者：李艺伟[1,2] 张宝善[1,2] 董婷婷 王玮[1,2] 李亚武 魏冉[1,2] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062 [2]陕西省果蔬深加工技术研究中心,陕西西安710062

出　　处：《西北农林科技大学学报（自然科学版）》2015年第4期163-170,共8页Journal of Northwest A&F University(Natural Science Edition)

基　　金：陕西省教育厅科学技术研究发展计划项目(12JK0818)

摘　　要：【目的】以残次红枣为原料,对利用红枣汁培养可食性酵母菌生产作为食品调味剂的风味型酵母味素的工艺技术进行研究,为提高残次红枣加工利用率提供新思路。【方法】采用正交试验,分别对酵母菌在红枣汁中的增殖条件和营养因子对酵母菌增殖的影响进行优化;并以时间、温度、复合糖添加量和含硫化合物添加量为单因素,探讨制备风味型酵母味素的加工方法。【结果】以红枣汁作为培养基,啤酒酵母菌产蛋白质的能力高于产朊假丝酵母菌和热带假丝酵母菌,其最适增殖条件为:红枣汁可溶性固形物含量150g/kg、接种量40 mL/L、培养温度32℃、时间50h、摇床转速190r/min,NH4H2PO4、NaHSO3、MgSO4等营养因子添加量分别为0.03mol/L、0.4g/L和0.4g/L。风味型酵母味素加工方法为:在质量分数20%的啤酒酵母抽提物混合液中按25g/kg添加复合还原糖、按15g/kg添加含硫化合物,于110℃下加热60min。【结论】本试验的风味型酵母味素制备工艺操作简便、适合工厂化生产,还可提高残次红枣的利用率,并可为市场提供新型食品调味料。【Objective】The experiment aimed to study the process of edible yeast cultured in jujube juice from inferior jujube and produce yeast extract as food flavoring agent,which can increase the utilization of inferior jujube.【Method】The proliferation conditions of yeast in jujube juice and the effect of trophic factors were studied by orthogonal experiment,and the processing method of yeast extract was probed by single factor test of time,temperature,and contents of complex sugars and sulfur compounds.【Result】The protein producing ability of Sacccharomyces cerevisiae cultured by jujube juice was higher than Candida utilis and Candida tropicalis.The optimum proliferation conditions of S.cerevisiae were:inoculating 40mL/L yeast,SSC 150g/kg,shaking speed 190r/min,culturing time 50 h,and culturing temperature 32 ℃.The optimum amounts of NH4H2PO4,NaHSO3 and MgSO4 were 0.03mol/L,0.4g/L,and0.4g/L,respectively.Processing conditions for flavored yeast extract were:mass ratio of yeast extract20%,complex sugars content 25g/kg,content of sulfur compounds 15g/kg,time 60 min,and temperature110 ℃.【Conclusion】The processing method of flavored yeast extract was easy to operate and suitable for industrialization.It also increased the utilization of inferior jujube and provided new food flavoring agent.

关 键 词：残次红枣 酵母菌 酵母味素 生产工艺 

分 类 号：TS264[轻工技术与工程—发酵工程]