食品科学 ›› 2002, Vol. 23 ›› Issue (12): 39-42.

• 基础研究 • 上一篇    下一篇

营养调味品—酵母抽提物的研究

 宋莲军, 彭向真, 刘传云   

  1. 河南农业大学食品科学系,中商高新技术开发公司
  • 出版日期:2002-12-15 发布日期:2011-12-31

Nutritious Flavoring Food-Study of Yeast Extractant

 SONG  Lian-Jun, PENG  Xiang-Zhen, LIU  Chuan-Yun   

  • Online:2002-12-15 Published:2011-12-31

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