CAJ | 학술논문

啤酒酵母具有极高的营养价值，被广泛应用于食品、药品、饲料等各个行业，啤酒废酵母泥加工酵母粉时必须经过除杂、脱苦工艺处理。对啤酒废酵母泥脱苦技术进行研究分析，采用电导率测定方法，设计3因素3水平正交实验并对优化结果进行验证，得出啤酒酵母脱苦最佳工艺参数为：酵母浓度10%、酒石酸添加量5%，脱苦处理30 min。
비주효모구유겁고적영양개치，피엄범응용우식품、약품、사료등각개행업，비주폐효모니가공효모분시필수경과제잡、탈고공예처리。대비주폐효모니탈고기술진행연구분석，채용전도솔측정방법，설계3인소3수평정교실험병대우화결과진행험증，득출비주효모탈고최가공예삼수위：효모농도10%、주석산첨가량5%，탈고처리30 min。
Beer yeast is of very high nutritional value, and widely applied in the fields of food, medicine, and feedstuff etc. The use of waste beer yeast mud to produce yeast powder must undergo the technical treatment such as removing the impurity and debitterizing. In this study, the debitterizing technology of waste beer yeast mud was optimized by three factors three levels orthogonal experiment designed by conductivity method, and the optimized results were verified. The optimum technical parameters were finally summed up as follows:10%yeast concentra-tion, 5%adding level of tartaric acid, and 30 min debitterizing treatment.