酵母抽提物生产工艺的研究进展

主要阐述了酵母抽提物的定义和基本特性,并对酵母抽提物的生产方法(自溶法、酶解法和酸解法)进行了简要的介绍和比较.对酵母抽提物的一般生产工艺、前期处理工艺(啤酒酵母的脱苦、酵母破壁、自溶促进剂的选择)、自溶过程工艺(自溶时间、自溶浓度、自溶温度、外加酶、风味的改善)、下游生产工艺(澄清、质壁分离、美拉德反应、浓缩以及干燥技术)作了详细论述,预测了集营养、调味和保健于一身的酵母抽提物在食品及微生物发酵领域的发展趋势.

Research progress on technology of yeast extract

The definition and basic characteristics of yeast extract were described and a brief introduction and comparison about the production method of yeast extract (autolysis, enzymolysis and acid hydrolysis) were made. The general productive technology, pretreating technology (debittering, cell disruption, autolysis promoter), technology during autolysis (time, concentration, temperature, extra enzyme, improve of flavor), downstream technology (clarification, plasmolysis, maillard reaction, concentrated and drying craft) of yeast extract were discussed in details. We also predicted the development trend of yeast extract with a set of nutrition, seasoning and health in food industry and microbial fermentation.