食品科学 ›› 1998, Vol. 19 ›› Issue (5): 21-24.

• 食品科学 • 上一篇    下一篇

海藻糖提取工艺的研究

 葛文光, 于晓雨, 唐传核   

  1. 无锡轻工大学食品学院
  • 出版日期:1998-05-15 发布日期:2011-12-12

 GE  Wen-Guang, YU  Xiao-Yu, TANG  Chuan-He   

  • Online:1998-05-15 Published:2011-12-12

摘要: 研究从面包干酵母中提取海藻糖。经多次实验,最佳工艺条件为:乙醇浓度为50%、提取温度为80℃、时间为1.5h、固液比为1:15。提取液经超滤后再经活性碳、离子交换及脱色除杂。精制后糖液用95%工业酒精结晶,条件为:温度40℃,料液比为1:4(V/V)同时不断搅拌。

关键词: 海藻糖, 活性干酵母, 提取

Abstract: The conditions of the Treharoses extraction from the bakers active dried yeast were studied.With experiments the following conditions wore selected:alcohol concentration 50%. temperature 80℃,the ratio between yeast and alcohol 1:15 Afterthis the solution were modified with ultrathin decolourizing carbon,ion exchange Then treharoses is crystallized with 95% alcohol,and the crystallized conditions were:temperature 40℃,the ratio between solution and alcohol 1:4.

Key words: Treharose Active dried yeast Extraction