酵母抽提物自溶工艺优化.pdfVIP

工艺技术 酵母抽提物自溶工艺优化 1 1* 2 1 李杨 ，包清彬 ，孔凌 ，胡希 1.西华大学生物工程学院 (成都 610039)；2.成都大帝汉克生物科技有限公司 (成都 611130) 摘 要 以高活性面包酵母为原材料，通过酵母自溶获得酵母抽提物，研究影响自溶过程中的各种 因素，通过单因素及正交试验，优化得到最佳的环境条件为：温度45 ℃，pH6.5 ，料液比1 ∶10， 添加2% NaCl和0.5% 乙醇，获得酵母抽提物氨基酸态氮的含量为4.16% ；再经高压均质的破壁处 理，结合对自溶过程进行摇床振荡，酵母抽提物的氨基酸态氮得率较未经处理的提高了29% ，达到 5.45%，获得的酵母提取物风味醇厚，呈鲜味，略带酱香气。 关键词 面包酵母；酵母抽提物；自溶；高压均质 Optimums of Food-grade Yeast Extract Processing Technology Li Yang1，Bao Qing-bin1*，Kong Ling2 ，Hu Xi1 1.College of Biotechnology Engineering of Xihua University (Chengdu 610039)； 2. Chengdu Dadi Feed Corp (Chengdu 611130) Abstract With instant dry yeast for raw materials, processing technology of yeast autolysis were studied ， the infl uences of autolysis of yeast cell were also discussed. Orthogonal experiments showed that 45 ℃， pH6.5, the ratio of bakers yeast water was 1 ∶10 and addition of 2% salt and 0.5% alcohol for 36 h autolysis were the best optimizing autolytic environment, then obtained 4.16% amino nitrogen for baker’s yeast cell (dry basis). After dealing with high-pressure homogeneity and lay it up in shaking bath under the optimum condition, the rates of amino nitrogen of yeast extract, which owns strong palatable taste and flavour enhancement, rose to 5.45%. Keywords bakers yeast ；yeast extract ；yeast autolysis ；high-pressure homogeneity 酵母抽提物(yeast extract)具有强烈的呈味性能， 温度、pH值、料液比、促溶剂变化对面包酵母自溶过 可以用于肉制品、汤料、卤汁、干酪烘焙食品、调味 程的影响，再结合高压均质的破壁和搅拌处理，探讨 料、蔬菜制品和海鲜风味产品中，能起到增加食品呈 获得良好品质酵母抽提物。 香和味觉的效果。同时，酵母提取物中还含有丰富的