啤酒废酵母自溶条件的研究  

Autolysis conditions of waste brewer's yeast

作　　者：杨建梅[1] 李红[2] 杜金华[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]中国食品发酵工业研究院,北京100027

出　　处：《中国酿造》2012年第2期95-99,共5页China Brewing

摘　　要：通过单因素试验和正交试验对影响啤酒废酵母自溶的温度、pH值、NaCl添加量和自溶时间4个关键因素进行了优化,得到了啤酒废酵母自溶最佳工艺条件:自溶温度50℃,自溶pH值为5.0,NaCl添加量为3%(w/w),自溶时间24h,自溶上清液中总糖分含量达到2.27g/L,游离氨基酸态氮得率达到3.98%,抽提物得率达到54.12%。The key factors of waste brewer＇s yeast autolysis such as temperature, pH value, addition of NaC1 and autolysis time were optimized by sin- gle factor tests and orthogonal tests in this article. The results indicated that the optimum conditions were obtained as follows： autolysis temperature 50℃, pH value 5.0, addition of NaC1 3% and autolysis time 24h. Under these autolysis conditions, the content of total sugar would reach 2.27g/L, yield of amino-nitrogen was 3.98% and yield of the extract was 54.12% in the supematant fluid.

关 键 词：啤酒废酵母 自溶 总糖 游离氨基氮 抽提物 

分 类 号：TQ920.9[轻工技术与工程—发酵工程]