摘要
本文介绍酵母提取物—一种天然调味料的生产工艺及营养和鲜味成分的分析。酵母提取物的生产以啤酒酵母为原料,经过滤、脱异味、酵母自溶等工艺制得。酵母提取物中的十八种氨基酸和呈味物质核苷酸,分别用高效液相色谱进行分析。
This paper report that process of yeast extract and analysis of nutrational and flavouring agents of yeast extract.The processes include filter,removing bitter,and dissolving yeast et.al. Amino acids and nucleotides of yeast extract were analyzed by high prssure liquid chromatography.
出处
《中国调味品》
CAS
北大核心
2000年第2期20-23,共4页
China Condiment
