营养调料酵母精的研制

以市售面包酵母和啤酒厂废弃的啤酒酵母为原料,经过一定的预处理,选择合适浓度的氯化钠和自溶促进物促进自溶,制得了呈味性能好的酵母精。当在面包酵母为原料时,经48～72小时自溶得率可达50～59％;研究了木爪蛋白酶、温度和pH对自溶的影响以及一定条件下72小时内的自溶过程中细胞内物质的外溢动态和自溶产物。以啤酒酵母为原料时,自溶48小时得率可达60％以上。从而使废弃酵母液COD值降低约四分之三。制得的酵母精鲜味浓厚,添加于酱油中可使三级酱油明显增鲜。

Development of a Nutritive Seasoning--Yeast Extract

A Yeast extract of good flavour is made from bakers yeast and brewers yeast which are pretreated and autolyzed by adding definite sodium chloride and trigger agent to them.The yield of yeast extract from bakers yeast can reach 50~59% after autolysis of 48~72 hours.The enfluence of from Chinese flowering quince, temperature and pH on autolysis and the leakage of internal mass of cells during autolysis and its product and also studied in this paper. The yield of yeast extract from brewers yeast can reach above 60% after autolysis of 48 hours.Thus the valhe of COD in discarded yeast solution is decreased about by 3/4 and flavour of soy sauce of Grade 3 can obviously be improved by adding the seasoning.