酵母干燥工艺优化的研究  

Study on optimizing technology of yeast dried

作　　者：蒋晓玲 曾愔 卢彩霞 邓春明 

机构地区：[1]广东丹宝利酵母有限公司,广东东莞523243

出　　处：《食品工业科技》2009年第10期267-269,共3页Science and Technology of Food Industry

摘　　要：鲜酵母干燥是高活性干酵母生产过程非常重要的一环节。干燥时风温、品温直接影响到酵母的干燥速率、产品的质量及其保存率。如何优化鲜酵母干燥工艺是取得优质高活性干酵母产品的关键。本文通过探讨鲜酵母干燥过程中,品温的高低对干燥速率也即干燥产能的影响、对酵母产品的质量以及酵母保存率的影响,找出了干燥工艺的最佳数据。实验结果表明最高品温在42～48℃范围是较适宜的,其中以45℃的品温最佳,此条件下干燥速率快慢适中、产品质量较好、保存率最佳。It is a very important tache for the process of the high active dried yeast that the fresh yeast is dried.The wind＇s temperature will influence directly yeast＇s dried speed, quality and conservation. It＇s the key to gain high quality that how to optimize the technology of fresh yeast dried.The temperature was studied how to influence the yeast＇s dried speed, quality and conservation while the fresh yeast was dried.The result indicated that the range of the fresh yeast＇s dried temperature from 42℃ to 48℃ was very suitable.Among these,45℃ was the most suitable. Under this condition,the fresh yeast＇s dried speed,quality and conservation are all very well.

关 键 词：酵母 干燥温度 质量 保存率 干燥工艺 

分 类 号：TS201.3[轻工技术与工程—食品科学]