啤酒酵母抽提物工艺的研究  

Study on the Techniques in Extraction of Waste Beer Yeast

作　　者：李祥[1] 罗仓学[1] 彭莉[1] 王毅[2] 薛养龙[2] 

机构地区：[1]西北轻工业学院应用化学研究所,陕西咸阳712081 [2]西北轻工业学院化工系,陕西咸阳712081

出　　处：《酿酒科技》2002年第1期65-67,64,共4页Liquor-Making Science & Technology

摘　　要：以啤酒废酵母为原料 ,经洗涤、过滤 ,用碳酸氢钠脱苦 ,离心分离得酵母泥 ,再配成酵母液经自溶制得酵母抽提物 ,用作食品添加剂。实验表明 ,酵母自溶的最佳 pH值为5.0 ,最佳温度55℃ ,最佳时间为32h,添加酶制剂可大大提高自溶介质中的氨基氮含量 ,复合酶效果更明显。(晓)Waste beer yeast was used as raw materials to produce yeast slurry through the following procedures: cleaning, filtration, bitterness removal by bicarbontae and centrifugal separation. And the yeast slurry was blended into yeast liquid then extractives could be made by autolysis and it could be used as food additives.The experimental results indicated that the optimal pH value for yeast autolysis was 5.0, the best temperature was at 55 ℃ and the best time 32 hours, and addition of enzyme could greatly enhance the aminonitrogen contents in autolytic mediums which then caused more distinct compound enzyme effects.(Tran.by YUE Yang)

关 键 词：综合利用 酵母抽提物 工艺研究 啤酒酵母 食品添加剂 酵母自溶 

分 类 号：TS261.9[轻工技术与工程—发酵工程]