2002•Journal of Chemical Industry and EngineeringRequires access

Study on the process of yeast extracts used as food seasoning

Li Zuo

Abstract

The preparation process of yeast extracts is studied. The influence of temperature?pH?autolysis time and accelerating dissolve agent on the yeast autolysis is discussed. The results show that under the conditions of temperature of 60～65℃, pH value of 7.0, autolysis time of 36～45h, and adding suitable accelerating dissolve agent, the effect of autolysis is good and the extract yield reaches 30%.

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Available abstract

Key concepts: Autolysis (biology), Yeast, Seasoning, Yield (engineering), Chemistry, Process (computing), Food science, Biochemistry