摘要
研究了用氯化钠水溶液从啤酒废酵母泥中提取氨基酸及可溶性物质的最佳条件与方法，并利用酵母提取液与其它鲜、香料物质以适当比例配合，制得多种具有厚实风味及强鲜味的调味品．
Optimized conditions and methods are described for the water extraction of the aminoacids and other soluble substances from used beer yeast.The mixtures prepared from the extracts and other delicious/flavor components in an appropriate ratio offer the seasonings with strongly delicious and rich tastes.
出处
《环境与开发》
1998年第4期15-16,22,共3页
Environment and Exploitation
