摘要
主要阐述以啤酒酵母为原料,生产高营养肽粉的方法。并对生产过程中影响酵母肽粉得率及质量的主要因素,如均质、酶解、离心分离、真空浓缩、调配包埋及干燥等工序进行了的研究,得出了生产高营养啤酒肽粉的最佳工艺方法。
The yeast peptides powder with high nutrition was produced using the beer yeast as raw material. The main factors affecting the yeast peptides yield and quality, including homogeny, enzymolysis, centrifugal separation, vacuum concentration, redeploy embed and drying were investigated .The optimal process method was further obtained.
出处
《中国酿造》
CAS
北大核心
2010年第8期127-129,共3页
China Brewing
关键词
啤酒酵母
均质
酶解
抽提物
酵母肽粉
beer yeast
homogenization
enzymolysis
extract
yeast peptide
