摘要
研究从面包干酵母中提取海藻糖。经多次实验,最佳工艺条件为:乙醇浓度为50%、提取温度为80℃、时间为1.5h、固液比为1:15。提取液经超滤后再经活性碳、离子交换及脱色除杂。精制后糖液用95%工业酒精结晶,条件为:温度40℃,料液比为1:4(V/V)同时不断搅拌。
The conditions of the Treharoses extraction from the bakers active dried yeast were studied.With experiments the following conditions wore selected:alcohol concentration 50%. temperature 80℃,the ratio between yeast and alcohol 1:15 Afterthis the solution were modified with ultrathin decolourizing carbon,ion exchange Then treharoses is crystallized with 95% alcohol,and the crystallized conditions were:temperature 40℃,the ratio between solution and alcohol 1:4.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1998年第5期21-24,共4页
Food Science
关键词
海藻糖
活性干酵母
工艺
Treharose Active dried yeast Extraction