啤酒酵母抽提制品的研究

啤酒压榨酵母是我厂啤酒生产中的主要副产品之一，营养丰富。通过洗涤，除去杂质，用正变试验选择酵母酶解抽提的最佳条件：控制PH6．0～70，温度50～60℃，盐1～1．2％，酶制剂0．5～1．0‰，自溶酶解8～12小时，酵母氨基N抽出率增加一倍以上，达到先进的水平。酶解酵母抽出物，经离心后分别制成液膏状三种产品，液状产品含氨基N1.5，膏状产品含氨基N2．5．粉状产品含蛋白质40～5％，游离氨基酸20～40％，以上指标达到规定标准，这三种产品都是优良的食品调味剂。

The nourishing brewer's compressed yeast is one of main by - product on producing in brew factory. Having been removed compuvities by washing. Chosen the optimum condition for extraction of enzymatic yeast hydrolysate by orthogonal test:PH 6.0 ~7. 0 Temp 50~ 60℃. NaCl 1.0 ~ 1. 2 %. enzyme 0. 5 ~ 1. 0‰. Alter antodisso lucing 8 ~ 12hours, the extraction rate of amino nitroger is more than doublled. This is advanced. Then we have it centrifugalized. make liguor, elocluary. mealiness products. The liguor contains amino nitrogen 1. 5 (per) and the electuary 2. 5 (per). The mealiness contains protein 40 ~ 50%. free amino acid 20~ 40%. These indexs are all in standard. The three products are high - guality flavoring all.