摘要
以啤酒酵母为材料,通过单因素试验在自溶时间、温度、pH值、助溶剂及外加酶等因素中确定对酵母自溶影响关键的因素,然后根据Box-Benhnken的中心组合试验设计原则,选取对酵母自溶影响较大的3个因素,即自溶温度、pH值和加酶量进行试验和响应面分析,得出啤酒酵母自溶的最佳条件为每100g酵母泥中添加NaCl 3g、β-葡聚糖酶0.3g,控制自溶温度55.7℃、pH5.9,经过18h自溶后,酵母自溶液中氨基酸态氮含量可达0.592g/100mL。
Using beer yeast as raw material, the factors such as time, temperature, pH value, additive and enzyme were confirmed by the single factor tests primarily, according to the Box-benhnken center united experimental design principles, autolysis temperature, pH value and enzyme quantity were studied and analyzed with RSM, the optimum conditions were that time 18 h, temperature 55.7℃, pH 5.9 and addition of NaCl 0.3g/100g yeast slurry and enzyme 0.3g/100g yeast slurry, the content of amido-nitrogen would reached 0.592 g/100 ml.
出处
《中国酿造》
CAS
北大核心
2007年第8期10-14,共5页
China Brewing
关键词
酵母
细胞
自溶
响应面分析法
优化
yeast
cell
autolysis
response surface methodlogy
optimization
