摘要
以啤酒废酵母为原料,应用神经网络对提取工艺参数进行分析与模拟,并通过遗传算法得到了核苷酸提取的最佳工艺条件:在酵母乳液浓度为20%的原料中,添加NaC l30.%、控制pH6.6、59℃保温搅拌抽提12h后加麦根浸出液49.%,60℃作用3h,提取液中核苷酸平均含量可达03.4g/100ml以上。
Using waste beer yeast as a raw material, the technical parameters of nucleotide extraction were analyzed and simulated with BP neural network. The optimum conditions were obtained by genetic algorithm（GA） as follows： 3.0% NaCI was added in 20% yeast latex, the pH was 6.6, 4.9% wheat root lixivium was added after the extraction was conducted at 59℃ for 12h, and then the extraction temperature was improved at 60℃ for 3h. Under above conditions, the nucleotide content in extract exceeded 0.34g/100ml.
出处
《中国酿造》
CAS
北大核心
2009年第5期59-61,共3页
China Brewing
关键词
酵母
核苷酸
提取
神经网络
遗传算法
yeast, nucleotide, extraction, BP neural network, genetic algorithm
