利用啤酒酵母水解液酿造营养酱油  

A brewing of nutuient soy sauce complemented with yeast autolysate by biological method

作　　者：陶玉贵[1] 姚宏平[2] 余凤琳[1] 张金生 

机构地区：[1]安徽机电学院生化工程系,安徽芜湖241000 [2]安徽芜湖鼎泰酿造厂,安徽芜湖241000

出　　处：《安徽机电学院学报》2001年第3期39-43,共5页Journal of Anhui Institute of Mechanical and Electrical Engineering

摘　　要：利用经洗涂、 NaHCO3和自溶处理后的废酵母自溶液为原料，研究酵母自溶液添加到成品曲中发酵酿制酱油的方法。试验结果表明，最佳自溶条件为： m(酵母泥 )： m(H2O)=1:2,w(NaCL)=4％ ,起始 pH为 6.5，自溶温度为 50℃，时间为 48h.酵母自溶液中氨基氮达 5.60 mg/mL.添加酵母水解液经发酵后的成品曲头油的氨基氮含量达 8.12 mg/mL，较 CK(对照组 )提高 12％A fermentation method for the production of soy sauce using a yeast autolysate was studied.The yeast autolysate produced by discarded brewer's yeast,first washed with water treated with NaHCO3and autolyzed,was mixed with the finished koji in the process of soy sauce.The optimal autolytic conditions were:added water m(yeast)： m(H2O)=1:2,w(NaCL)=4％ ,temperature 50℃ for 48h.The analytical results showed that ammo nitrogen reached 5.60 mg/mL－ 1and that ammo nitrogen of first solution sauce reached 8.12 mg/mL－ .It increased by 12％ compared with CK(contrast).

关 键 词：啤酒酵母 自溶 酱油 酿造 

分 类 号：TS264.21[轻工技术与工程—发酵工程]