高活性干酵母的组成成分对发酵力的影响  

Effect of ingredients on fermentation capacity of high active dry yeast

作　　者：李春磊[1] 李晓明 冉燃[1] 王瑞明[1] 

机构地区：[1]山东轻工业学院,山东济南250100 [2]山东碧云洞酒水有限责任公司,山东邹平255233

出　　处：《中国酿造》2006年第12期30-32,共3页China Brewing

摘　　要：通过对以蔗糖废糖蜜为碳源生产的M1￣M4酵母和以葡萄糖废糖蜜为碳源生产的M5和M6酵母的颗粒形态、元素成分及含量的测定,分析了这6种酵母发酵力的差异,并对其各影响因素进行了初步研究。Six kinds of high active dry yeasts were obtained from yeasts numbered from M1 to M6, in which M1-M4 used sucrose molasses as carbon source while M5 and M6 used glucose molasses as carbon source. The grain shape, element composition and content of the dry yeasts were detected, Besides, the fermentation capacity of high active dry yeasts and its influence factors were preliminarily investigated.

关 键 词：高活性干酵母 成分 元素 发酵力 

分 类 号：TS201.3[轻工技术与工程—食品科学]