【摘要】 研究了几种质壁分离剂对啤酒酵母自溶的各种影响因素.以食盐作为质壁分离剂经正交试验表明,升温时间60min,pH5.5,NaCl添加量2.5%,自溶温度55℃,可以使自溶时间缩短10—12h,当配水比为1:3～1:5时,单位酵母氨基氮外溢量最大.以蛋白酶作为质壁分离剂经正交试验显示可达到与NaCl同样的效果,作为调味料达不到前者的风味.更多还原

【Abstract】 This paper studies the effects of agents of plasmolysis on beer yeast’s autolysis. By orthogonal tests, the amount of one unit amino-nitrogen’s overflow can reach the highest value when NaCl is used as the agent of plasmolysis, with the time of raising temperature 60 min. pH 5.5, concentration of NaCl 2.5%, temperature of autolysis 55℃ the ratio of NaCl to H2O between 1:3 to 1:5. When protease serves as the agent of plasmolysis, the autolysis effect is almost the same as that of NaCl. But the latter is obviously better in flavour than the former when they are used as flavouring更多还原