FOOD SCIENCE ›› 2002, Vol. 23 ›› Issue (12): 39-42.

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Nutritious Flavoring Food-Study of Yeast Extractant

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

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

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