Study on production of yeast gourmet with Saccharomyces cerivisiae

Using Saccharomyces cerivisiae as raw material,a new kind of crude flavoring,yeast gourmet,was produced by autolysis and enzymolysis.The effects of washing,homogenization,autolysis time,enzyme selection and mixing on autolysis of yeast cells were studied.The optimum processing conditions for autolysis of brewing yeast were: 0.5% NaHCO3 to remove the bitterness,adding 2.5 times the volume of water and 3% salt,grinding mill homogenization 1 min,autolysis 10 h at 55℃,adding 1.5% protease and 0.2% glucosease for autolysis 12h(20 min of mixing and 30min of halt by alternation),inactivation of the enzyme 10 min at 95℃,adding nuclease for autolysis 3.5h at 55℃,Then,68.5% yeast gourmet was obtained after separation and compression.