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酵母抽提物鲜味剂的工艺研究

Release time:2021-03-15| Hits:

Key Words:酵母抽提物;;自溶;;鲜味剂

Abstract:研究了酵母抽提物的制备工艺 ,探讨了温度、pH值、自溶时间和促溶剂对酵母细胞自溶的影响。结果表明 :当温度为 6 0～ 6 5℃、pH为 7.0、自溶时间为 36～ 4 5h、添加合适的自溶剂 ,自溶效果较好 ,抽提率达 30 %

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