摘要
啤酒废酵母经盐酸水解生成富含复合氨基酸等多种营养物质的水解液，其最佳水解条件为：90℃，20h，浓盐酸与干废酵母质量之比为2．4：1，盐酸浓度4mol/L。水解液经精制、调配、灭菌制得复合氨基酸调味液。
Nutrient hydrolyzate enriching compound amino acid was prepared from waste beer yeast via hydrolyzing with hydrochloric acid.The optimum condition for hydrolysis is temperature, 90℃; reaction time, 20h; mass ratio of hydrochloric acid to dry waste beer yeast, 2. 4: 1;acid concentration, 4mol/L. The hydrolyzate could be used to produce compound amino acid seasoning through refining, blending and sterilizing.
出处
《江苏化工》
1997年第4期33-35,共3页
Jiangsu Chemical Industry
