酵母抽提物生产工艺的研究进展
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摘要
酵母抽提物作为重要的酵母衍生物,其自身富含的多种氨基酸、维生素及微量元素等营养物质,因而被广泛应用于食品添加剂和食品调味剂、医药保健品等多个领域。主要阐述了酵母抽提物的定义和生产技术,通过对酵母抽提物前处理工艺、破壁方法和自溶技术等的简单介绍和比较,总结了酵母抽提物的一般生产工艺。并对国内外学者对其的研究概况进行了简单介绍,在对比国内外研究方向的同时对酵母抽提物在食品及微生物发酵领域的发展方向及应用前景进行了预测。
Yeast extract, as an important yeast derivative, is rich in many kinds of amino acids, vitamins and micronutrients, so it is widely used in food additives, food flavoring, medicine and health care products. This paper reviewed the definition and production technology of the yeast extracts. The general production process of yeast extract is described by a brief introduction and comparison about the pretreatment technology, wall breaking method and autolysis technology of yeast extract. In addition, the general research situation of the yeast extract was briefly introduced, and the development direction and application prospect of the yeast extract in the field of food and microbial fermentation were predicted by comparing the research directions at home and abroad.
Yeast extract, as an important yeast derivative, is rich in many kinds of amino acids, vitamins and micronutrients, so it is widely used in food additives, food flavoring, medicine and health care products. This paper reviewed the definition and production technology of the yeast extracts. The general production process of yeast extract is described by a brief introduction and comparison about the pretreatment technology, wall breaking method and autolysis technology of yeast extract. In addition, the general research situation of the yeast extract was briefly introduced, and the development direction and application prospect of the yeast extract in the field of food and microbial fermentation were predicted by comparing the research directions at home and abroad.
引文
[1] 李祥,傅增祥,李运涛.酵母抽提物生产的理论与实践[J].中国调味品,2002,(3):6-9.
[2] 舒嫒,王家骐,朱立江,等.酵母中还原型谷胱甘肽的提取方法研究[J].发酵科技通讯,2008,37(3):16-19.
[3] 王学东,阎兵.酵母抽提物的生产及应用[J].食品安全导刊,2010(10):43-45.
[4] 陈雄,黄煌,胡成远,等.酵母浸出物的营养特性及其在发酵微生物中的应用[J].食品科技,2009(12):253-257.
[5] 刘杰.高品质生化培养基用酵母抽提物制备的研究[D].广州:华南理工大学,2011.
[6] 陈军.从啤酒废酵母制备酵母抽提物的工艺研究[J].广西轻工业,2011(4):46-47
[7] 曾栋,黄金明.毕赤酵母自溶物酵母抽提物的研究[J].发酵科技通讯,2011,40(3):9-11.
[8] SOMMER R. Yeast extracts: production, properties and components[J]. Food australia: official journal of cafta & aifst, 1998,50(4):181-183.
[9] 秦楠,缪文玉.酵母抽提物生产工艺及其应用现状[J].农产品加工(创新版),2009(12):27-29.
[10] 刘建彬,宋焕禄,李沛,等.商品化酵母抽提物中风味活性化合物的综合定量分析及其应用特性研究[J].中国调味品,2015(7):1-10.
[11] 张晓鸣,袁信华,章克昌.理化处理对啤酒酵母自溶的影响[J].无锡轻工大学学报,2001,20(2):154-157.
[12] 宋莲军,刘传云,营养调味品-酵母抽提物的研究[J].食品科学,2002,23(12):39-42.
[13] HONG J H. Production of vinegar using deteriorated deastringent persimmons during low temperature storage[J]. Journal of the Korean society of food & nutrition, 1996,25(1):123-128.
[14] HIGASHIDE T, OKUMURA H, KAWAMURA Y, et al. Production of vinegar with high acidity by modified submerged culture[J]. 1994, 41(12):913-920.
[15] IDE O, ROMERO L E, CANTERO D. Operation in semi-continuous with a closed pilot plant scale acetifier for vinegar production[J]. Journal of food engineering, 2004,63(1):39-45.
[16] 宋维霞.利用改进的耐高温酵母菌发酵木质纤维素生产生物乙醇的研究进展[J].发酵科技通讯,2013,42(3):46-51.
[17] 胡彦营.啤酒废酵母综合利用研究新成果[J].发酵科技通讯,2007,36(3):45-47.
[18] 周秀琴.日本酵母调味品的开发与应用[J].发酵科技通讯,2006,35(3):39-41.
[19] 曾栋,戴永道.高效液相色谱法测定废毕赤酵母中氨基酸成分[J].发酵科技通讯,2010,39(2):24-25.
[20] 晏志云,赵谋明,彭志英.提高酵母精呈味核苷酸(I+G)含量的研究[J].中国调味品,1998,7:5-8.
[21] 陈洁,王璋.啤酒废酵母中酵母抽提物的制备[J].食品与生物技术学报,2001,20(4):356-362.
[22] 任艳艳,张水华,王启军,酵母抽提物改善鸡精调味料风味的研究[J].中国食品添加剂,2004(1):103-105.
[23] 张博.酵母抽提物产品新普乐在母猪和仔猪养殖上的应用[J].国外畜牧学(猪与禽),2018,38(6):83-85.
[24] 刘通讯,何婷,赵谋明,等.酵母抽提物和大豆呈味肽在酱油中的应用[J].中国调味品,2018,43(2):23-27.
[25] 于学娟,陈英乡,马新亮.粉状酵母抽提物生产工艺的研究[J].中国调味品,2012,37(2):95-97.
[26] 楼志坚,戴利伟,张艳丽,等.固态发酵生产活性干酵母的研究[J].发酵科技通讯,2016,45(2):98-102.
[27] 陈亮亮,蔡芷荷,卢勉飞,等.酵母抽提物生产工艺的研究进展[J].广东农业科学,2013,3:85-88.
[28] 夏俊松,阎淳泰,向阳.利用活性干酵母制备酵母抽提物的工艺研究[J].中国酿造,2010(12):83-88.
[29] 朱曼利,郭会明,洪厚胜,等.酵母抽提物的研究概况[J].中国调味品,2017,42(2):175-180.
[30] 张子健,陈志颖,江建梅,等.美拉德反应型酵母抽提物制备工艺的研究[J].中国调味品,2017,42(7):118-122.
[31] 董家武,杨子忠.酵母抽提物的功能及在食品中的应用[J].食品科技,2003(6):25-27.
[32] 袁仲,杨继远.啤酒酵母抽提物的制备及其在食品工业中的应用究[J].中国酿造,2008(10):67-69.
[33] 高玉荣.啤酒废酵母自溶条件的研究[J].酿酒科技,2002(2):74-76.
[2] 舒嫒,王家骐,朱立江,等.酵母中还原型谷胱甘肽的提取方法研究[J].发酵科技通讯,2008,37(3):16-19.
[3] 王学东,阎兵.酵母抽提物的生产及应用[J].食品安全导刊,2010(10):43-45.
[4] 陈雄,黄煌,胡成远,等.酵母浸出物的营养特性及其在发酵微生物中的应用[J].食品科技,2009(12):253-257.
[5] 刘杰.高品质生化培养基用酵母抽提物制备的研究[D].广州:华南理工大学,2011.
[6] 陈军.从啤酒废酵母制备酵母抽提物的工艺研究[J].广西轻工业,2011(4):46-47
[7] 曾栋,黄金明.毕赤酵母自溶物酵母抽提物的研究[J].发酵科技通讯,2011,40(3):9-11.
[8] SOMMER R. Yeast extracts: production, properties and components[J]. Food australia: official journal of cafta & aifst, 1998,50(4):181-183.
[9] 秦楠,缪文玉.酵母抽提物生产工艺及其应用现状[J].农产品加工(创新版),2009(12):27-29.
[10] 刘建彬,宋焕禄,李沛,等.商品化酵母抽提物中风味活性化合物的综合定量分析及其应用特性研究[J].中国调味品,2015(7):1-10.
[11] 张晓鸣,袁信华,章克昌.理化处理对啤酒酵母自溶的影响[J].无锡轻工大学学报,2001,20(2):154-157.
[12] 宋莲军,刘传云,营养调味品-酵母抽提物的研究[J].食品科学,2002,23(12):39-42.
[13] HONG J H. Production of vinegar using deteriorated deastringent persimmons during low temperature storage[J]. Journal of the Korean society of food & nutrition, 1996,25(1):123-128.
[14] HIGASHIDE T, OKUMURA H, KAWAMURA Y, et al. Production of vinegar with high acidity by modified submerged culture[J]. 1994, 41(12):913-920.
[15] IDE O, ROMERO L E, CANTERO D. Operation in semi-continuous with a closed pilot plant scale acetifier for vinegar production[J]. Journal of food engineering, 2004,63(1):39-45.
[16] 宋维霞.利用改进的耐高温酵母菌发酵木质纤维素生产生物乙醇的研究进展[J].发酵科技通讯,2013,42(3):46-51.
[17] 胡彦营.啤酒废酵母综合利用研究新成果[J].发酵科技通讯,2007,36(3):45-47.
[18] 周秀琴.日本酵母调味品的开发与应用[J].发酵科技通讯,2006,35(3):39-41.
[19] 曾栋,戴永道.高效液相色谱法测定废毕赤酵母中氨基酸成分[J].发酵科技通讯,2010,39(2):24-25.
[20] 晏志云,赵谋明,彭志英.提高酵母精呈味核苷酸(I+G)含量的研究[J].中国调味品,1998,7:5-8.
[21] 陈洁,王璋.啤酒废酵母中酵母抽提物的制备[J].食品与生物技术学报,2001,20(4):356-362.
[22] 任艳艳,张水华,王启军,酵母抽提物改善鸡精调味料风味的研究[J].中国食品添加剂,2004(1):103-105.
[23] 张博.酵母抽提物产品新普乐在母猪和仔猪养殖上的应用[J].国外畜牧学(猪与禽),2018,38(6):83-85.
[24] 刘通讯,何婷,赵谋明,等.酵母抽提物和大豆呈味肽在酱油中的应用[J].中国调味品,2018,43(2):23-27.
[25] 于学娟,陈英乡,马新亮.粉状酵母抽提物生产工艺的研究[J].中国调味品,2012,37(2):95-97.
[26] 楼志坚,戴利伟,张艳丽,等.固态发酵生产活性干酵母的研究[J].发酵科技通讯,2016,45(2):98-102.
[27] 陈亮亮,蔡芷荷,卢勉飞,等.酵母抽提物生产工艺的研究进展[J].广东农业科学,2013,3:85-88.
[28] 夏俊松,阎淳泰,向阳.利用活性干酵母制备酵母抽提物的工艺研究[J].中国酿造,2010(12):83-88.
[29] 朱曼利,郭会明,洪厚胜,等.酵母抽提物的研究概况[J].中国调味品,2017,42(2):175-180.
[30] 张子健,陈志颖,江建梅,等.美拉德反应型酵母抽提物制备工艺的研究[J].中国调味品,2017,42(7):118-122.
[31] 董家武,杨子忠.酵母抽提物的功能及在食品中的应用[J].食品科技,2003(6):25-27.
[32] 袁仲,杨继远.啤酒酵母抽提物的制备及其在食品工业中的应用究[J].中国酿造,2008(10):67-69.
[33] 高玉荣.啤酒废酵母自溶条件的研究[J].酿酒科技,2002(2):74-76.