啤酒酵母抽提物的制备及其在食品工业中的应用  

Preparation of beer yeast extract and its application in food industry

作　　者：袁仲[1] 杨继远[1] 

机构地区：[1]商丘职业技术学院,河南商丘476100

出　　处：《中国酿造》2008年第10期67-69,共3页China Brewing

摘　　要：以啤酒废酵母为原料,采用复合酶解法制备酵母抽提物,通过各酶制剂间互相复合的试验,最终筛选出碱性蛋白酶A和风味蛋白酶A进行复合酶解的最佳酶解工艺技术路线,制备出的酵母抽提物具有营养、调味和保健三大功能,在食品工业中具有广阔的应用前景。The yeast extract was obtained from waste beer yeast through hydrolysis by compound enzymes. The combination of alkaline protease A and flavor enzyme A was chosen as optimal compound enzymes. The yeast extract was characterized by high nutrition, good seasoning and healthy, which has a good application in food industry.

关 键 词：复合酶解法 酵母抽提物 食品工业 应用 

分 类 号：TQ926.4[轻工技术与工程—发酵工程]