啤酒废酵母泥的开发利用——液态复合调味品的研制  

Development and Utility of Used Beer Yeast -Study and Preparation of Liguid Complex Seasonings

作　　者：冯启利[1] 朱乐敏 谭杰[1] 马小明 何为[2] 

机构地区：[1]南昌大学食品科学与工程系 [2]江西省情报科研所

出　　处：《环境与开发》1998年第4期15-16,22,共3页Environment and Exploitation

摘　　要：研究了用氯化钠水溶液从啤酒废酵母泥中提取氨基酸及可溶性物质的最佳条件与方法，并利用酵母提取液与其它鲜、香料物质以适当比例配合，制得多种具有厚实风味及强鲜味的调味品．Optimized conditions and methods are described for the water extraction of the aminoacids and other soluble substances from used beer yeast.The mixtures prepared from the extracts and other delicious/flavor components in an appropriate ratio offer the seasonings with strongly delicious and rich tastes.

关 键 词：啤酒 废酵母泥 调味品 废水处理 副产物 

分 类 号：X792.03[环境科学与工程—环境工程]