酵母提取物的制备及其应用技术的研究

Studies on the Technology of Preparation and Application of Yeast Extract

本文提出了外加酶制剂对啤酒酵母泥进行水解的新方法,经正交试验得到了较佳的水解工艺条件.在比较研究中发现,经细胞破碎,自溶后再经酶法水解的工艺效果较好,每克酵母(干基)可得α-氨基氮约49毫克.在啤酒生产糖化中添加该提取物进行麦汁制造和啤酒发酵,其工艺进展顺利.所酿制的啤酒口味纯正而淡爽,泡沫持久性好.

This paper proposes a new method of hydrolysing protein from yeast by adding enzymes. Some more optimal hydrolytic technological conditions by orthogonal design method have been obtained. We find that the effect of technology by enzymatic hydrolysis is obvious after cell disruption and autolysis in comparative studies.We obtain α-amino nitrogen about 49 milligrammes each gramme yeast (dry basis). The finished beer by adding compressed yeast's hydrolytic liquid during the mashing procedure and beer fermentation gets a long foam duration obviously and its taste is very pure. The processes are successful.