制备活性干酵母的工艺研究  

Study on the Preparation Process of Active Dry Yeast

作　　者：张玲玲[1,2] 宋璐 韩冉[1,2] 刘胜斌 孟梦[1,2] 侯丽华 ZHANG Ling-ling;SONG Lu;HAN Ran;LIU Sheng-bin;MENG Meng;HOU Li-hua(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;Key Laboratory of Food Quality and Health in Tianjin,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]天津市食品质量与健康重点实验室,天津300457

出　　处：《中国调味品》2023年第8期121-124,共4页China Condiment

基　　金：天津市科技计划项目(21ZYQCSY00050)资助。

摘　　要：活性干酵母因其保存和运输方便、发酵进程激活快、乙醇生成速率高等优点逐渐在工业中被推广。实验室前期筛选出了优秀的酿酒酵母,但缺少活性干酵母制备工艺的研究与优化,该研究在前期研究的基础上,将筛选出的优良酿酒酵母进行活性干酵母制备条件的优化。结果表明,酿酒酵母菌株H1制备活性干酵母的最佳工艺是离心速度4500 r/min、离心时间10 min、添加10%乳糖作为保护剂进行冷冻干燥。将干酵母的菌体用水稀释25倍,在水温45℃、葡萄糖浓度为5%的条件下复水活化30 min,与鲜酵母同时接入发酵培养基中进行发酵试验,发酵结束后,干酵母和鲜酵母试验组原料(还原糖)剩余量分别为0.93,0.82 g/dL,产物(乙醇)生成量分别为9.60,9.72 g/dL,可知干酵母依旧保持良好的发酵性能。该研究以期为小批量简便制备活性干酵母提供理论依据和技术方法。Active dry yeast is gradually promoted in industry due to its convenient storage and transportation,fast activation of fermentation process and high ethanol production rate.In the laboratory,excellent Saccharomyces cerevisiae is screened out in the early stage,but there is a lack of research and optimization of the preparation process of active dry yeast.Based on the previous research,in this study,the preparation conditions of active dry yeast for the screened excellent Saccharomyces cerevisiae are optimized.The results show that the best process of preparing active dry yeast by Saccharomyces cerevisiae strain H1 is centrifugation speed of 4500 r/min,centrifugation time of 10 min,and addition of 10%lactose as the protectant for freeze-drying.Dilute the dry yeast cells 25 times with water,and activate them by rehydrating under the conditions of 45℃water temperature and 5%glucose concentration for 30 min.Add it into the fermentation medium with fresh yeast simultaneously for fermentation test.After fermentation,the remaining amount of raw material(reducing sugar)in the dry yeast and fresh yeast test groups is 0.93,0.82 g/dL respectively,and the production amount of product(ethanol)is 9.60,9.72 g/dL respectively.It can be seen that dry yeast still maintains good fermentation performance.The aim of this study is to provide a theoretical basis and technical method for the simple preparation of active dry yeast in small batches.

关 键 词：活性干酵母 离心条件 冷冻干燥保护剂 复水活化条件 发酵性能 

分 类 号：TS201.3[轻工技术与工程—食品科学]