摘要
以高活性面包酵母为原材料,通过酵母自溶获得酵母抽提物,研究影响自溶过程中的各种因素,通过单因素及正交试验,优化得到最佳的环境条件为:温度45℃,pH6.5,料液比1∶10,添加2%NaCl和0.5%乙醇,获得酵母抽提物氨基酸态氮的含量为4.16%;再经高压均质的破壁处理,结合对自溶过程进行摇床振荡,酵母抽提物的氨基酸态氮得率较未经处理的提高了29%,达到5.45%,获得的酵母提取物风味醇厚,呈鲜味,略带酱香气。
With instant dry yeast for raw materials,processing technology of yeast autolysis were studied,the influences of autolysis of yeast cell were also discussed.Orthogonal experiments showed that 45℃,pH6.5,the ratio of baker＇s yeast water was 1∶10 and addition of 2% salt and 0.5% alcohol for 36 h autolysis were the best optimizing autolytic environment,then obtained 4.16% amino nitrogen for baker＇s yeast cell（dry basis）.After dealing with high-pressure homogeneity and lay it up in shaking bath under the optimum condition,the rates of amino nitrogen of yeast extract,which owns strong palatable taste and flavour enhancement,rose to 5.45%.
出处
《食品工业》
北大核心
2011年第5期62-65,共4页
The Food Industry
基金
四川省重点学科建设项目
关键词
面包酵母
酵母抽提物
自溶
高压均质
baker＇s yeast
yeast extract
yeast autolysis
high-pressure homogeneity
