酵母抽提液应用于酱油生产工艺的研究

The liquid take out of yeast cell is applied to soy sauce

以废啤酒酵母为原料,通过酶解提取细胞内含物制得酵母抽提液、灭酶,应用于酱油工艺进行发酵试验。结论说明添加酵母抽提液制得的酱油各项质量指标优于不添加者,并且风味醇厚、酱香酯香浓郁、口感鲜味足。

Depose beer yeast becomes material,distilling,the liquid take out of Yeast cell ,apping to soy sauce.The conclusion:the sauce is better than no accession,flavor is pure thick.