摘要
对以新鲜面包酵母为原料生产酵母抽提物的工艺进行了研究和探讨 ,在充分考虑影响酵母抽提物的质量指标以及酵母自溶过程中糖类物质、蛋白质和RNA的降解过程的基础上 。
Processing technology of yeast extract was studied with fresh baker as material.The optimum of yeast extract processing technology was determined by comprehensive considering quality index of yeast extract,degradation process of saccharides,protein and RNA during yeast autolysis.
出处
《食品与机械》
CSCD
2003年第3期16-18,共3页
Food and Machinery
