摘要
以啤酒酵母为主要原料,通过自溶法和酶解法生产酵母味素。研究了洗涤、均质、自溶时间、酶制剂的选择及搅拌等因素对酵母细胞自溶的影响。得出了啤酒酵母自溶的最佳工艺条件,即啤酒酵母经0.5%NaHCO3脱苦,加2.5倍体积的水和3%食盐,胶体磨均质1min,55℃自溶10h,加入1.5%蛋白酶和0.2%葡萄糖酶自溶12h(搅拌20min停30min),然后95℃灭酶10min,再加入核酸酶55℃自溶3.5h,经分离、浓缩可获得68.5%的酵母味素。
Using Saccharomyces cerivisiae as raw material, a new kind of crude flavoring, yeast gourmet, was produced by autolysis and enzymolysis. The effects of washing, homogenization, autolysis time, enzyme selection and mixing on autolysis of yeast cells were studied. The optimum processing conditions for autolysis of brewing yeast were： 0.5% NaHCO3 to remove the bitterness, adding 2.5 times the volume of water and 3% salt, grinding mill homogenization l min, autolysis 10 h at 55℃, adding 1.5% protease and 0.2% glucosease for autolysis 12h （20 min of mixing and 30rain of halt by alternation）, inactivation of the enzyme 10 min at 95℃, adding nuclease for autolysis 3.5h at 55℃, Then, 68.5% yeast gourmet was obtained after separation and compression.
出处
《中国酿造》
CAS
北大核心
2006年第9期38-41,共4页
China Brewing
关键词
啤酒酵母
自溶促进剂
酶
酵母味素
核苷酸
Saccharomyces cerivisiae
autolysis
autolysis promoter
enzyme
yeast gourmet
nucleotide acid
