摘要
活性干酵母因其种类众多和使用方便的特点,目前已在食品工业中得到广泛应用。活性干酵母是以固体形式存在,而不失去活性的酵母细胞产品。但是鲜酵母制成活性干酵母,经过储藏和使用前的复水活化过程中,都会造成一定的活性损失,所以必须通过控制工艺条件和增加保护剂的方法保证其活性。该文对活性干酵母的特点、分类、生产工艺及其在面制品、酿酒等方面的应用进行了介绍,重点对影响其活性的因素及相应的解决方法进行了阐述。
Active dry yeast is widely used in food industry now because of its large variety and convenience. Active dry yeast is a solid form that does not lose the activity of yeast cells, but the storage and activation process that fresh yeast made into active dry yeast can cause some loss of activity. Therefore, the yeast activity must be ensured by controlling the processing conditions and increasing the protective agent. The paper introduced the characteristics, classification, production process and application of active dry yeast in flour product and wine-making, and the factors that affect the activity and the corresponding solutions were explained as well.
出处
《中国酿造》
CAS
北大核心
2016年第8期1-4,共4页
China Brewing
基金
国家高技术研究发展计划‘863计划’(No.2012AA021201)
关键词
活性干酵母
活性保护
保护剂
生产工艺
应用
active dry yeast
active protection
protective agent
production process
application
