【摘要】 文章以氨基氮得率、可溶性固形物得率、核酸总量、核苷酸生成量、抽提物风味等为指标,通过研究均质破壁处理、外加复合酶类、调节酵母悬浮液浓度以及pH对酵母抽提物生产的影响,最终优化酵母抽提物的生产工艺。结论:均质破壁能加速酵母自溶进程,添加1.0%核酸酶,1.0%酵母抽提酶,1.0%破壁酶,调节酵母悬浮液浓度为10.0%～12.0%,初始pH 6.0,酶解28h是最适于工业生产的工艺。更多还原

【Abstract】 Amino nitrogen yield,soluble solids yield,total nucleic acid amount,nucleotide generation amount and extract flavor are chosen as indexes.According to research on homogenization wall-breaking treatment,adding composed enzymes,adjusting the concentration of yeast suspension,and the effect of pH on yeast extract production,the optimal production process is obtained.Conclusion: adding 1.0% of nuclease,1.0% of yeast extract,1.0% of wall-breaking enzyme,the optimal enzymatic hydrolysis condition is:when the concentration of yeast suspension is in range of 10.0%~12.0%,the initial pH is 6.0 and enzymatic hydrolysis for 28 h.更多还原