以产朊假丝酵母为原料生产风味酵母抽提物工艺的研究

Study on processing technology of flavor yeast extract with Candida utilis

以产朊假丝酵母为原料制备酵母抽提物,以氨基态氮含量和抽提物得率为主要指标考察了对酵母自溶影响关键的几个因素,包括均质压力、均质次数、自溶温度、自溶p H、外加蛋白酶的种类及添加量、自溶时间,并在此单因素实验基础上对酵母自溶进行正交实验,最后确定了酵母抽提物的最佳工艺条件为:15%浓度的酵母悬浮液,75MPa压力下循环均质2次后,调初始p H6.5,并添加1.5%(w/w)的复合风味酶,温度50℃下水浴自溶48h。在此最佳工艺条件下,制得的酵母抽提物的氨基态氮含量和得率分别达到650.6mg/100m L和50.1%,该酵母抽提物有酱香并略带酯香,口感浓郁有鲜甜味。

The yeast extract was prepared using Candida utilis yeast as raw materials. The key factors affected autolysis of yeast was discussed with indicators of yield of amino nitrogen and yeast extract. And orthogonal experiment design showed that the concentration of yeast 15% （w/w）,75MPa homogeneous pressure 2 times, pH6.5,50℃,addition of 1.5% flavour enzyme and autolyzed 48h were the best optimizing autolytic environment. Under these conditions, the yield of amino state nitrogen and yield of yeast extract were 650.6mg/100mL and 50.1%,respectively.And the yeast extract owns Maotai-flavor and slightly ester aromat, with taste rich and fresh sweet.