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| 酵母抽提物生产工艺的优化 | |
| 引用本文： | 蔡奕文. 酵母抽提物生产工艺的优化[J]. 食品与机械, 2003, 0(3): 16-18 |
| 作者姓名： | 蔡奕文 |
| 作者单位： | 广东通用利.技研究所有限公司硕士,510665,广州市 |
| 摘 要： | 对以新鲜面包酵母为原料生产酵母抽提物的工艺进行了研究和探讨，在充分考虑影响酵母抽提物的质量指标以及酵母自溶过程中糖类物质、蛋白质和RNA的降解过程的基础上，得出了优化的酵母抽提物生产工艺。 |
| 关 键 词： | 酵母抽提物 生产工艺 优化 面包酵母 质量指标 自溶 |
| 修稿时间： | 2003-04-07 |
Optimum of yeast extract processing technology |
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| Cai Yiwen. Optimum of yeast extract processing technology[J]. Food and Machinery, 2003, 0(3): 16-18 | |
| Authors: | Cai Yiwen |
| Abstract: | Processing technology of yeast extract was studied with fresh baker as material.The optimum of yeast extract processing technology was determined by comprehensive considering quality index of yeast extract,degradation process of saccharides,protein and RNA during yeast autolysis. |
| Keywords: | Yeast Autolysis Processing technology Optimization |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |