酵母味素综合抽提技术的研究  

Investigation on complex extraction technique of yeast gourmet

作　　者：焦宇知[1] 

机构地区：[1]江苏食品职业技术学院,江苏淮安223001

出　　处：《中国调味品》2008年第3期86-89,共4页China Condiment

基　　金：江苏省"青蓝工程"资助

摘　　要：研究了从啤酒废酵母中抽提酵母味素的综合技术。结果表明,酵母味素的最佳工艺条件为：脱苦用NaHCO3为0.5%,采用30MPa压力两次均质8%-12%的酵母泥悬浮液,自溶初加入葡聚糖酶,自溶时加入3%的NaCl溶液,温度为55℃,自溶时间为24h,其中,自溶10h后加入2.0%的复合蛋白酶,自溶初始pH为7.0。自溶结束后加核苷酸酶水解3h,氨基氮含量为5.7g/L,氨基态氮得率为6.87%,核苷酸含量达到2.62%。产品口味纯正,香气浓郁。Complex extraction technique of yeast gourmet from waste saccharomyces cervisiae was studied in the paper. The result showed that the optimal conditions of the technology were 0.5% of NaHCO3 as debitterizing reagent, homogenizing 8%-12% of yeast suspension at 30MPa for twice, adding dextranase and 3% of salt to autolyze yeast suspension for 24h at 55℃ and pH7. 0 by adding 2% of compound protease after 10h of yeast autolysis following by hydrolysis by nucleotidase for 3h. The content of amino nitrogen was 0.57g/100mL, Amino nitrogen yield was 6.87 %, The content of nucleotide attained 2.62 %, The product taste purity and had full-bodied fragrance.

关 键 词：酵母味素 抽提 核苷酸 

分 类 号：TS264.2[轻工技术与工程—发酵工程]