摘要
研究了啤酒废酵母的变温自溶,并优化了变温自溶的条件。在初始pH6.0、自溶加水量200%(W/W)、自溶时间26h(40℃保持6h→50℃保持14h→60℃保持6h)进行变温自溶,抽提液氨基氮含量及收率均高于恒温自溶。
The changing temperature autolysis of spent brewer's yeast was researched,and the autolysis conditions were optimized as well.The chang ing temperature autolysis continued about 26h(6h at 40℃→14h at 50℃→6h at 60℃)with200%(W/W)of water at initial pH6.0.The content and yield of N -NH 2 in the extracting solution are hig her than those at constant temperature.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第4期48-50,共3页
Science and Technology of Food Industry
基金
湖南省教育厅资助项目(项目编号:00C026)
关键词
啤酒废酵母
变温自溶条件
优化
抽提液
氨基氮
spent brewer's yeast
changing temperature autolysis
extracting solution
