啤酒废酵母酶法制取酵母浸膏技术

Production Techniques of Yeast Extract from Waste Beer Yeast

利用添加酶法进行啤酒废酵母细胞壁破碎,生产酵母浸膏调味料。加溶菌酶能显著地加速酵母水解,条件为温度50℃,底物浓度12%,pH7.0,水解时间11 h,加酶用量15～20 u/g(按干酵母计);加麦芽根核酸酶可提高呈味核苷酸的含量,条件为温度50℃,pH 7.5,加入量为提取液的5.0%麦芽根浸泡液、保温4 h。生产的食用酵母浸膏可用在肉食水产品、家用调味料、小吃食品、方便面调料、保健食品中作增鲜剂、风味改良剂和营养强化剂。(孙悟)

Yeast extract flavoring substances could be produced through enzyme addition methods （to break up the cell wall of waste bccr ）,cast）. The addition of lysozymc could evidently accelerate yeast hydrolysis （temperature at 50℃, substratc concentration as 12 %, pH value as 7.0, I I h hydrolysis, and 15-20 u/g enzyme addition level （counting by dry ）,cast））. The addition of malt sprout nuclcasc could increase nuclcotidc content （temperature at 50℃, pH value as 7.5, 4 h temperature preservation, and enzyme addition level 5.0 % of extracting liquid）. The produced edible yeast extract could bc used as nutrition intensifying agent, flavor modifying agent and fresh strengthening agent in snack food, health food and aquatic products etc.