食品与机械2017，Vol.33Issue(2)：205-210,6.DOI:10.13652/j.issn.1003-5788.2017.02.043
酵母热干燥法及其活性提高途径
Thermal drying methods of yeast and the ways to improve the activity
摘要
Abstract
Drying the yeast cells into a dormant state,that is,preparing solid active dry yeast,and the active dry yeast is convenient for transport and storage,and widely used in the fields of wine making,baking,biological control and so on.During the process of preparing active dry yeast,drying the yeast is an important step.It was introduced that the thermal drying methods,including drying methods of using vacuum,spray,and fluidized bed,which are economical,high in feasibility,low energy consumption,and can be preserve for a long time.Moreover,the factors affect the activity of dry yeast during the whole drying process were also analyzed,including the tolerance of the yeast to the external environment,the culture conditions of the yeast,the addition of the protective agent,the drying process,the storage and rehydration conditions,etc.finally,the methods to improve the activity of the yeast were discussed.关键词
活性干酵母/热干燥/活性Key words
active dry yeast/thermal drying/activity引用本文复制引用
张鸿雁,曾凯芳,周雅涵,邓丽莉,姚世响..酵母热干燥法及其活性提高途径[J].食品与机械,2017,33(2):205-210,6.基金项目
“十二五”国家科技支撑计划项目(编号:2015BAD16B07) （编号:2015BAD16B07）
重庆市科委柑桔主题专项课题(编号:cstc2016shms-ztzx80005) （编号:cstc2016shms-ztzx80005）
