摘要
采用正交试验法对废啤酒酵母提取液的活性炭脱色工艺进行了研究,结果表明最佳的脱色条件是:脱色温度为80℃,pH为3.0,活性炭用量为2g/100mL,脱色时间为30min。脱色后酵母提取液色素含量下降,且基本无异味,非生物稳定性更仕。
The decolorize technique of waste beer yeast extract with active carbon was investigated through or thogonal test. The experiments showed optimal parameters were as follows: 80℃,30min, pH3.0, active carbon dosage 2g/ 100mL, the color and off - flavor was removed effectively and its non - biological stability was more well.
出处
《食品工业》
CAS
北大核心
2004年第4期13-14,共2页
The Food Industry
