【摘要】 鲜啤酒酵母在低温下清洗脱苦,并通过慢速冻结后解冻可获得一定程度的破壁作用,随后添加5%乙醇,采用超声波破壁处理,细胞内有46.3%的含氮物质溢出胞外。自溶前酵母浆葡萄糖含量达到1.49%(以鲜酵母计),对自溶液色泽褐化加深有显著影响。采用酿酒活性干酵母发酵和葡萄糖氧化酶进行除糖前处理,对自溶酵母液色泽均有显著的保护作用,可获得淡黄色自溶液。发酵前处理对自溶液风味具有显著影响,抽提物为鸡肉香型,且氨基酸态氮含量达到5.12%(以干酵母计)。采用以上工艺可获得超低盐含量、色泽浅且为肉香型的酵母提取物制品。更多还原

【Abstract】 Fresh beer yeast cell wall was able to be broken a certain extent and 46.3 percent of gross nitric substances in the cell was extravasated under the conditions that yeast plasm was first washed with cold bitterness-eliminated water in front of being slowly frozen and thawed,and then follwed by ultrasonic treatment with adding 5 percent of alcohol. The brown color of hydrolyzed solution was enhanced greatly by its high content of glucose (1.49 percent initially ,wet basis) before autolyzing process. The slight yellow autolyzed solutions were obtained by foregoing glucose-eliminated processes of wine yeast fermentation and glucose oxidase hydrolysis in which both contributed to nice color-keeping effect on solutions. The fermented pretreatment also changed the favor of yeast extract to the meaty smell and resulted in a high content of amino acid basis nitrogen (5.12 percent, dry basis). A new kind of yeast extract with properties of ultra low salt content ,slight color and meaty smell was made following above procedures.更多还原