食品科学 ›› 2002, Vol. 23 ›› Issue (12): 39-42.
• 基础研究 • 上一篇 下一篇
宋莲军, 彭向真, 刘传云
出版日期:
发布日期:
SONG Lian-Jun, PENG Xiang-Zhen, LIU Chuan-Yun
Online:
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摘要: 本文以啤酒厂废酵母泥(酵母成活率>90%)为原料,采用现代生物技术,借助酵母体内多种酶系,在温和的条件下促使酵母细胞自溶。将自溶产物离心分离、喷雾干燥而制成一种粉状酵母抽提物。
关键词: 啤酒酵母, 酵母抽提物, 自溶
Abstract: This research used abolished yeast mud(the living rate of the yeast exceeded 90%)from the brewery as the raw materials,and impelled the yeast cells to self-dissolve under the gentle condition by adopting modern biotechnology and utilizing many kinds of enzymes from the yeast body.The self-dissolved products were made a kind of powdery yeast extractant by the use of the centrifugation and dry-spraying methods.
Key words: Brewers yeasts , Yest extractant , Self-dissolve
宋莲军, 彭向真, 刘传云. 营养调味品—酵母抽提物的研究[J]. 食品科学, 2002, 23(12): 39-42.
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