生产啤酒酵母抽提物的工艺研究  

Study on beer yeast extracts of production technique

作　　者：莫重文 魏安池[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052

出　　处：《中国调味品》2007年第4期52-56,共5页China Condiment

基　　金：本课题是校企合作研究项目(编号:150146)

摘　　要：主要阐述以啤酒酵母为原料,生产新型天然调味剂——酵母抽提物的方法。并对生产过程中影响酵母抽提物得率及质量的主要因素,如均质、酶解、离心分离、真空浓缩、热反应、调配及干燥等工序进行了的研究,得出了生产高呈味性啤酒酵母抽提物的最佳工艺方法及主要的工艺参数。The yeast extract＇s method was studied. The beer yeast was used as basic material to produce a new crude flavoring agent - yeast extracts; The main factor of affecting the yeast gourmet yield and quality, including homogeny , enzymolysis , centrifugal separation , vacuum concentration , heat-reaction , redeploy and drying were deep researched . The result showed that the best processing method and processing parameter on producing high performance beer yeast extracts.

关 键 词：啤酒酵母 均质 酶解 热反应 酵母抽提物 

分 类 号：TS261.11[轻工技术与工程—发酵工程]