摘要
以啤酒废酵母为原料,采用复合酶解法制备酵母抽提物,通过各酶制剂间互相复合的试验,最终筛选出碱性蛋白酶A和风味蛋白酶A进行复合酶解的最佳酶解工艺技术路线,制备出的酵母抽提物具有营养、调味和保健三大功能,在食品工业中具有广阔的应用前景。
The yeast extract was obtained from waste beer yeast through hydrolysis by compound enzymes. The combination of alkaline protease A and flavor enzyme A was chosen as optimal compound enzymes. The yeast extract was characterized by high nutrition, good seasoning and healthy, which has a good application in food industry.
出处
《中国酿造》
CAS
北大核心
2008年第10期67-69,共3页
China Brewing
关键词
复合酶解法
酵母抽提物
食品工业
应用
compound enzymatic hydrolysis
yeast extract
food Industry
application
