啤酒生产酵母全循环新工艺的研究——啤酒酵母提取物的脱臭

Study on the new technology of total circle of yeast in brewing ——The deodorization of brewer's yeast extract

采用正交试验法研究了利用添加化学试剂,对啤酒酵母提取物进行脱臭的较佳工艺条件,可使酵母提取物达到基本无异味。其α-氨基氮损耗不大,且非生物稳定性好。

In this paper, the optimum chemical technology to remove off-flavor from brewer抯 yeast extract was investigated through orthogonal test. And the off-flavor may be elementarily removed by adding chemical agent. In the experiment, the loss of –amino acid nitrogen is little, and the yeast extract抯 non-biological stability is also well.