FOOD SCIENCE ›› 1998, Vol. 19 ›› Issue (5): 21-24.
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GE Wen-Guang, YU Xiao-Yu, TANG Chuan-He
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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
GE Wen-Guang, YU Xiao-Yu, TANG Chuan-He. [J]. FOOD SCIENCE, 1998, 19(5): 21-24.
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