摘要
国内对酵母味素的研究和开发始于20世纪80年代,随国产食用酵母行业的发展,酵母味素的生产得以发展,且酵母味素的市场也得到发展,但受啤酒酵母味素行业不景气的影响。困扰国内啤酒酵母味素生产的因素有:脱苦、脱色困难;原材料得不到保证;啤酒酵母味素风味欠佳;酵母味素抽提率低;生产操作难度大。投资啤酒酵母味素必须考虑啤酒行业的格局变化;生产技术、生产工艺有待进一步完善和提高;啤酒酵母味素的生产线最好建在啤酒企业内部;啤酒废酵母的综合开发都是行业内存在的问题。(孙悟)
The research on and development of yeast extract in China began i n 1980's.The development of edible yeast industry in China had advanced the development of the production and the market of yeast extract.However,despite the recession of beer yeast extract industry,some serious problems still exi sted in the production of beer yeast extract as follows :difficulty in bitterne ss elimina-tion and decoloration,insufficient guarantee of raw materials,uns atisfactory flavor of beer yeast extract,low extract content of yeast extract ,difficult production operation,weak investment in the production because of the changes in beer industry structures,produc-tion techniques needed further innovation,the production lines of beer yeast extract should be constructed in breweries,and compre-hensive development of waste beer yeast should be consid ered etc.(Tran.by YUE Yang)
出处
《酿酒科技》
2003年第3期82-84,共3页
Liquor-Making Science & Technology
