摘要
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.
关键词
啤酒酵母
抽提物
调味剂
brewer's yeast, extract, flavoring