摘要
利用啤酒废酵母资源,采用自溶-酶联技术制备酵母抽提物。以氨基氮得率和固形物得率为主要指标考察了影响酵母自溶的外加蛋白酶的种类及添加量、酵母悬浮液浓度、自溶时间、酶解时间因素,并对酵母酶联自溶的相关促进剂进行正交试验优选。优化确定了后续抽提物生产的旋转蒸发及喷雾干燥工艺的参数,并对其金属离子含量、物理性状、溶解性、pH、总氨基酸含量等理化参数指标进行测评。所制酵母抽提物中氨基氮得率和固形物得率分别达到3.937%和59.24%,理化指标大都达到或超过酵母抽提物行业标准的优级指标要求。
In order to make full use of waste beer yeast, the technique of autolysis coupled with enzyme addition was employed to produce yeast extract. The factors influencing yeast autolysis including added protease varieties, the addition quantity, yeast suspension concentration, autolysis time and enzymolysis time were investigated with solids grain rates and amino nitrogen gain rates as main indicators. Besides, the accelerants related to yeast autolysis were selected by orthogonal experiments. The parameters of evaporation and spray desiccation had been determined. Furthermore, the physiochemical properties of yeast extract including metal ions content, solubility, pH value and total amino acids content were measured. The amino nitrogen gain rate and solids gain rate of the produced yeast extract reached at 3.937 % and 59.24 % respectively. Most of its physiochemical indexes could meet or exceed the Quality Indexes Requirements in Yeast Extract Industry.
出处
《酿酒科技》
北大核心
2008年第9期39-42,48,共5页
Liquor-Making Science & Technology
基金
广州市科技攻关项目2006Z3-E0271
关键词
啤酒废酵母
自溶
外加酶
酵母抽提物
性质
waste beer yeast
autolysis
added enzyme
yeast extract
properties
