酶法酵母肉类香精的制备  

Enzymatic hydrolysis of beer yeast for preparation of meat flavor

作　　者：任文彬[1] 刘颖[2] 邓丽芬[2] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225 [2]广东海洋大学食品科技学院,广东湛江524088

出　　处：《中国调味品》2010年第12期74-76,共3页China Condiment

基　　金：仲恺农业工程学院博士启动基金项目G2360279;教改课题G2084018

摘　　要：利用酵母酶法制备肉类香精;从啤酒厂废酵母泥、饲料用的酵母粉、啤酒酵母、增香酵母四种酵母菌中筛选最佳生产酵母;同时采用正交实验对酵母自溶条件进行优化,从最佳自溶条件得到的酵母水解液与木糖进行Maillard反应制备肉类香精。结果表明:啤酒厂废酵母适合本实验的研究;正交实验确定其自溶条件为:自溶温度为50℃,pH 5.0,食盐浓度为3%;利用上述自溶水解液制得的肉类香精为稠状的红褐色液体,有较强的肉类香气。Mainly studied the preparation of meat flavor using yeast extraction by Maillard reaction.It filtered the best microzyme from brewery yeast mud,feed yeast powder,beer yeast,flavor yeast.The research did the orthogonal experiment on yeast autolysis conditions.Then the yeast extraction we gained from the best autolysis conditions and xylose processed the the Maillard reaction to the preparation of meat flavor.The reasults were as follows： brewery waste yeast is suitable for experimental research.The best autolysis conditions that orthogonal experiment determined were as follows： the melting temperature of 50 ℃,pH 5.0,salt concentration of 3%.The meat flavor that made from the yeast extraction of the best autolysis conditions were reddish-brown viscous liquid-like.It also has a stronger aroma of meat.

关 键 词：啤酒酵母 自溶 MAILLARD反应 肉类香精 

分 类 号：TS264.3[轻工技术与工程—发酵工程]