影响TH-AADY复水活化时酵母活细胞数因素的探讨  

Discussion on the factors affecting living cell number of TH-AADY during resumption and activation

作　　者：王传荣[1] 

机构地区：[1]江苏食品职业技术学院,江苏淮安223003

出　　处：《中国酿造》2007年第12期61-63,76,共4页China Brewing

基　　金：淮安市科技计划项目(HAG06056)

摘　　要：影响(TH-AADY)复水活化后酵母活细胞数的主要因素有复水活化液的用量、糖浓度、复水活化温度和时间;通过试验确定了TH-AADY最佳复水活化工艺条件;试验结果表明,TH-AADY的复水温度在38℃～40℃,时间10min～15min,活化温度为35℃,活化时间为60min,复水活化液糖浓度为5%,复水活化液的用量为TH-AADY用量的20倍。There are four main factors affecting the living cell number of TH-AADY during resumption and activation, including the volume of resumption and activation solution, glucose concentration, temperature and time for resumption and activation. The optimal processing conditions for TH-AADY resumption and activation were determined by orthogonal test. The resumption temperature was 38℃-40℃ and the resumption time was 10-15 min. The activation was conducted at 35℃ for 60 min. The glucose concentration of resumption and activation solution was 5%. The volume of the solution used for resumption and activation was 20 times volume of TH-AADY.

关 键 词：耐高温活性干酵母 复水活化 工艺条件 试验 探讨 

分 类 号：TQ926[轻工技术与工程—发酵工程]