CN105077152B - A kind of yeast extract and preparation method thereof - Google Patents
A kind of yeast extract and preparation method thereof Download PDFInfo
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- CN105077152B CN105077152B CN201510416294.0A CN201510416294A CN105077152B CN 105077152 B CN105077152 B CN 105077152B CN 201510416294 A CN201510416294 A CN 201510416294A CN 105077152 B CN105077152 B CN 105077152B
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P13/00—Preparation of nitrogen-containing organic compounds
- C12P13/04—Alpha- or beta- amino acids
- C12P13/14—Glutamic acid; Glutamine
Abstract
The present invention proposes a kind of yeast extract and preparation method thereof.This method includes yeast milk is carried out into self-dissolving first, then divides three phases to be hydrolyzed, while by adjusting order of addition, reaction pH, reaction time and the temperature of enzyme, yeast extract is then made after separating, concentrating or be spray-dried.The yeast extract solve the problems, such as existing yeast extract there was only high content natural glutamate or the natural I+G of high content and can not two indexs it is simultaneously high.The content 10 25% of its total natural glutamate of yeast extract made from the inventive method (in terms of the dry after desalting), the content 8 20% (in terms of the dry after desalting) of free natural glutamate, and its natural I+G content 4 20% (in terms of the dry after desalting).
Description
Technical field
The present invention relates to a kind of yeast extract and preparation method thereof, and in particular to a kind of super-delicious yeast extract and its
Preparation method.
Background technology
In recent years, as the improvement of people's living standards, people propose new requirement, varieties of food items to the content of diet
Increasingly towards it is natural, conveniently, delicious and multi-functional direction develop, food dressing has also brewageed flavoring by previously used
Or chemical seasoning turns to the compound natural flavoring direction with higher level sense of taste and produced；Simultaneously Condiment Market also just towards
It is medium-to-high grade, delicious, conveniently, naturally, the purpose compound flavour enhancer direction of nutrition develops.Yeast extract contains amino acid and polypeptide, also
Contain the plurality of active ingredients such as nucleotides, vitamin, organic acid and mineral matter.Its delicious flavour is strong, has meat-like flavor, is simultaneous
The excellent food dressing that nutrition, seasoning and health care three zones are integrated, is just being increasingly subject to the welcome of consumer.
Natural glutamate content and natural I+G contents are low in product obtained by the production technology of existing yeast extract.
Since in existing yeast, content of glutamic acid 6% or so, rna content 7% or so, and existing process is due to protease species and use
The factor of amount, and influenceed by hydrolysising condition, protease is unable to selective hydrolysis, so that natural glutamate contains in product
Amount and natural I+G contents are relatively low, while have been greatly reduced delicate flavour specific to product, in use can not be effective
The existing fresh adding class flavouring of substitution.The delicate flavour of raising product is such as needed, tune is brewageed mainly by additional monosodium glutamate, chickens' extract or I+G etc.
Taste substance or chemical seasoning are realized.
There was only high glutamic acid or high I+G yeast extracts in the market, delicate flavour is dull and insufficient, during edible not
Monosodium glutamate, chickens' extract or I+G etc. can be replaced to adjust fresh product completely, do not meet natural glutamate content >=10% simultaneously, it is natural free
Content of glutamic acid >=8%, the product of natural I+G content >=4%.
The content of the invention
For solve the natural glutamate content of existing yeast extract and natural I+G contents can not meet to substitute it is existing
The problem of fresh adding class flavouring, the present invention propose a kind of yeast extract and preparation method thereof, and the yeast extract is with common
Yeast milk is raw material, passes through the improvement and optimization to hydrolysis process so that the total natural glutamate for the yeast extract prepared
Content 10-25% (in terms of the dry after desalting), the content 8-20% of free natural glutamate is (with the dry after desalting
Meter), and its natural I+G content 4-20% (in terms of the dry after desalting).
It is an object of the present invention to provide a kind of yeast extract, it is prepared by following methods：
(1) yeast milk is heated to 85-95 DEG C, self-dissolving 0.5-2h；
(2) the yeast milk after step (1) self-dissolving is cooled to 60-70 DEG C, and 6.5-7.0 is arrived into pH value regulation, then added
Extraction from yeast enzyme, papain and alkali protease, reaction 8-12h is hydrolyzed；
(3) the hydrolyzate (2) step obtained is cooled to 40-50 DEG C, and pH value regulation is arrived into 4.5-5.5, then adds acid
Property protease, neutral proteinase and nuclease, be hydrolyzed reaction 10-20h；
(4) the hydrolyzate (3) step obtained is heated to 50-60 DEG C, and pH value regulation is arrived into 5.5-6.5, then adds paddy
Transglutaminase, flavor protease and deaminase, reaction 10-20h is hydrolyzed；
(5) the hydrolyzate (4) step obtained is heated to 75-85 DEG C, inactivates 0.5-2h, then separates, the liquid after separation
The yeast extract is produced after concentrated or spray drying.
Further, the content 10-25% (in terms of the dry after desalting) of total natural glutamate of above-mentioned yeast extract,
The content of free natural glutamate is 8-20% (in terms of the dry after desalting), and its natural I+G content 4-20% is (to desalt
Dry meter afterwards), its protein content 50-68% (in terms of the dry after desalting).
It is a further object to provide a kind of method for preparing yeast extract, methods described includes following step
Suddenly：
(1) yeast milk is heated to 85-95 DEG C, self-dissolving 0.5-2h；
(2) the yeast milk after step (1) self-dissolving is cooled to 60-70 DEG C, and 6.5-7.0 is arrived into pH value regulation, then added
Extraction from yeast enzyme, papain and alkali protease, reaction 8-12h is hydrolyzed；
(3) the hydrolyzate (2) step obtained is cooled to 40-50 DEG C, and pH value regulation is arrived into 4.5-5.5, then adds acid
Property protease, neutral proteinase and nuclease, be hydrolyzed reaction 10-20h；
(4) the hydrolyzate (3) step obtained is heated to 50-60 DEG C, and pH value regulation is arrived into 5.5-6.5, then adds paddy
Transglutaminase, flavor protease and deaminase, reaction 10-20h is hydrolyzed；
(5) the hydrolyzate (4) step obtained is heated to 75-85 DEG C, inactivates 0.5-2h, then separates, the liquid after separation
The yeast extract is produced after concentrated or spray drying.
Further, the addition of the enzyme accounts for thousand fractions of yeast gross weight in the yeast milk with it and calculated, described
The addition of extraction from yeast enzyme is 0.1-5.0 ‰, and the addition of the papain is 0.5-5.0 ‰, the basic protein
The addition of enzyme is 0.1-4.5 ‰, and the addition of the acid protease is 0.5-5.0 ‰, the addition of the neutral proteinase
Measure as 1.0-4.0 ‰, the addition of the nuclease is 0.5-5.0 ‰, and the addition of the glutaminase is 0.1-
5.0 ‰, the addition of the flavor protease is 0.5-4.5 ‰, and the addition of the deaminase is 0.5-5.0 ‰.
Beneficial effect of the present invention：
1st, hydrolyzed yeast breast is divided into three phases by the present invention, while by adjusting the order of addition of enzyme, reacting pH, reaction
Time and temperature, realize the content 10-25% of the total natural glutamate for the yeast extract prepared (with the dry after desalting
Matter meter), the content of free natural glutamate is 8-20% (in terms of the dry after desalting), and its natural I+G content 4-
20% (in terms of the dry after desalting).
2nd, step of the invention (2) must be before step be (3), because if before (3) step being placed on to step (2), in core
Yeast can not abundant broken wall before sour water solution, it is impossible to obtains the natural I+G of high content yeast extract, and shortens indirectly free
The generation time of natural glutamate, so as to cannot get the yeast extract of the free natural glutamate of high content；Step is (3) necessary
Step (4) before, because if before (4) step being placed on to step (3), then upset the hydrolysis order of Yeast protein and nucleic acid,
It is unfavorable for the natural I+G of high content and the yeast extract of high content natural glutamate acquisition.
3rd, step of the invention (1) 85-95 DEG C of self-dissolving, self-dissolving time 0.5-2h；Temperature be less than 85 DEG C, yeast in itself and its
Carry enzyme system and also have certain activity in a short time, yeast autolysis can be made excessive, so as to produce excessive bitter peptides；Temperature is big
In 95 DEG C, Yeast protein is excessively denatured, and is unfavorable for the generation of I+G in hydrolytic process, flavor peptide and glutamic acid.The self-dissolving time is less than
0.5h, yeast is in itself and its to carry enzyme system also active in a short time, in later stage hydrolytic process yeast autolysis can be made excessive,
So as to produce excessive bitter peptides；The self-dissolving time is more than 2h, and Yeast protein can be excessively denatured under prolonged high temperature action, no
Beneficial to the generation of I+G, flavor peptide and glutamic acid in hydrolytic process.
4th, (5) enzyme-deactivating temperature is 75-85 DEG C to step of the present invention, because inactivation temperature is less than 75 DEG C, protease also has
Certain activity, (4) Partial Protein and flavor peptide also may proceed to hydrolyze in step, so as to weaken yeast extract mouthfeel and delicate flavour；
Inactivation temperature is higher than 85 DEG C, and (4) middle Partial Protein can be denatured or decompose under high temperature action in step, so as to reduce product quality,
The amino acid in yeast extract can occur Maillard reaction with sugar and change the intrinsic quality of this product simultaneously.
Embodiment
Embodiment 1
(1) yeast milk is heated to 85 DEG C, self-dissolving 0.5h；
(2) the yeast milk after step (1) self-dissolving is cooled to 60 DEG C, and pH value is adjusted to 6.5, then add 0.1 ‰ ferment
Mother's extracting enzyme, 5.0 ‰ papains and 0.1 ‰ alkali proteases, are hydrolyzed reaction 8h；
(3) the hydrolyzate (2) step obtained is cooled to 40 DEG C, and pH value is adjusted to 4.5, and it is acid then to add 5.0 ‰
Protease, 1.0 ‰ neutral proteinases and 5.0 ‰ nucleases, reaction 10h is hydrolyzed；
(4) the hydrolyzate (3) step obtained is heated to 50 DEG C, and pH value is adjusted to 5.5, then adds 5.0 ‰ paddy ammonia
Amidase, 0.5 ‰ flavor proteases and 0.5 ‰ deaminases, reaction 10h is hydrolyzed；
(5) the hydrolyzate (4) step obtained is heated to 75 DEG C, inactivates 0.5h, is then centrifuged for, the supernatant after centrifugation is through dense
Contract and produce the yeast extract.
Embodiment 2
(1) yeast milk is heated to 87 DEG C, self-dissolving 1.2h；
(2) the yeast milk after step (1) self-dissolving is cooled to 62 DEG C, and pH value is adjusted to 6.6, then add 1.0 ‰ ferment
Mother's extracting enzyme, 4.0 ‰ papains and 0.5 ‰ alkali proteases, are hydrolyzed reaction 9h；
(3) the hydrolyzate (2) step obtained is cooled to 42 DEG C, and pH value is adjusted to 4.6, and it is acid then to add 4.0 ‰
Protease, 0.5 ‰ neutral proteinases and 4.0 ‰ nucleases, reaction 12h is hydrolyzed；
(4) the hydrolyzate (3) step obtained is heated to 52 DEG C, and pH value is adjusted to 5.7, then adds 4.0 ‰ paddy ammonia
Amidase, 1.0 ‰ flavor proteases and 1.0 ‰ deaminases, reaction 12h is hydrolyzed；
(5) the hydrolyzate (4) step obtained is heated to 78 DEG C, inactivates 1.0h, then filters, filtrate is spray-dried to be produced
The yeast extract.
Embodiment 3
(1) yeast milk is heated to 90 DEG C, self-dissolving 1.3h；
(2) the yeast milk after step (1) self-dissolving is cooled to 64 DEG C, and pH value is adjusted to 6.7, then add 2.0 ‰ ferment
Mother's extracting enzyme, 3.0 ‰ papains and 1.5 ‰ alkali proteases, are hydrolyzed reaction 10h；
(3) the hydrolyzate (2) step obtained is cooled to 44 DEG C, and pH value is adjusted to 4.7, and it is acid then to add 3.0 ‰
Protease, 2.0 ‰ neutral proteinases and 3.5 ‰ nucleases, reaction 14h is hydrolyzed；
(4) the hydrolyzate (3) step obtained is heated to 54 DEG C, and pH value is adjusted to 6.0, then adds 3.0 ‰ paddy ammonia
Amidase, 1.5 ‰ flavor proteases and 2.0 ‰ deaminases, reaction 14h is hydrolyzed；
(5) the hydrolyzate (4) step obtained is heated to 80 DEG C, inactivates 1.5h, is then centrifuged for, and the supernatant after centrifugation is through spray
Mist is drying to obtain the yeast extract.
Embodiment 4
(1) yeast milk is heated to 92 DEG C, self-dissolving 1.5h；
(2) the yeast milk after step (1) self-dissolving is cooled to 66 DEG C, and pH value is adjusted to 6.8, then add 3.0 ‰ ferment
Mother's extracting enzyme, 2.0 ‰ papains and 2.5 ‰ alkali proteases, are hydrolyzed reaction 11h；
(3) the hydrolyzate (2) step obtained is cooled to 46 DEG C, and pH value is adjusted to 5.0, and it is acid then to add 2.0 ‰
Protease, 3.0 ‰ neutral proteinases and 3.0 ‰ nucleases, reaction 16h is hydrolyzed；
(4) the hydrolyzate (3) step obtained is heated to 56 DEG C, and pH value is adjusted to 6.2, then adds 2.0 ‰ paddy ammonia
Amidase, 2.5 ‰ flavor proteases and 3.0 ‰ deaminases, reaction 16h is hydrolyzed；
(5) the hydrolyzate (4) step obtained is heated to 82 DEG C, inactivates 1.8h, is then centrifuged for, the supernatant after centrifugation is through dense
Contract and produce the yeast extract.
Embodiment 5
(1) yeast milk is heated to 94 DEG C, self-dissolving 1.8h；
(2) the yeast milk after step (1) self-dissolving is cooled to 68 DEG C, and pH value is adjusted to 6.9, then add 4.0 ‰ ferment
Mother's extracting enzyme, 1.0 ‰ papains and 3.5 ‰ alkali proteases, are hydrolyzed reaction 11h；
(3) the hydrolyzate (2) step obtained is cooled to 48 DEG C, and pH value is adjusted to 5.2, and it is acid then to add 1.0 ‰
Protease, 5.0 ‰ neutral proteinases and 2.0 ‰ nucleases, reaction 18h is hydrolyzed；
(4) the hydrolyzate (3) step obtained is heated to 58 DEG C, and pH value is adjusted to 6.4, then adds 1.0 ‰ paddy ammonia
Amidase, 3.5 ‰ flavor proteases and 4.0 ‰ deaminases, reaction 18h is hydrolyzed；
(5) the hydrolyzate (4) step obtained is heated to 85 DEG C, inactivates 2.0h, then filters, and concentrating filter liquor produces described
Yeast extract.
Embodiment 6
(1) yeast milk is heated to 95 DEG C, self-dissolving 2.0h；
(2) the yeast milk after step (1) self-dissolving is cooled to 70 DEG C, and pH value is adjusted to 7.0, then add 5.0 ‰ ferment
Mother's extracting enzyme, 0.5 ‰ papains and 4.5 ‰ alkali proteases, are hydrolyzed reaction 12h；
(3) the hydrolyzate (2) step obtained is cooled to 50 DEG C, and pH value is adjusted to 5.5, and it is acid then to add 0.5 ‰
Protease, 4.0 ‰ neutral proteinases and 0.5 ‰ nucleases, reaction 20h is hydrolyzed；
(4) the hydrolyzate (3) step obtained is heated to 60 DEG C, and pH value is adjusted to 6.5, then adds 0.1 ‰ paddy ammonia
Amidase, 4.5 ‰ flavor proteases and 5.0 ‰ deaminases, reaction 20h is hydrolyzed；
(5) the hydrolyzate (4) step obtained is heated to 85 DEG C, inactivates 2.0h, is then centrifuged for, the supernatant after centrifugation is through dense
Contract and produce the yeast extract.
Comparative example 1
(1) yeast milk is heated to 50 DEG C, self-dissolving 0.5h；
(2) pH value is adjusted to 5.0 by the yeast milk after step (1) self-dissolving, then add 0.1 ‰ extraction from yeast enzymes, 3.0 ‰
Nuclease, 0.1 ‰ alkali proteases, 5.0 ‰ acid proteases and 1.0 ‰ flavor proteases, reaction 30h is hydrolyzed；
(3) the hydrolyzate (2) step obtained is heated to 85 DEG C, inactivates 2.0h, is then centrifuged for, the supernatant after centrifugation is through dense
Contract and produce the yeast extract.
Comparative example 2
(1) yeast milk is heated to 53 DEG C, self-dissolving 1.3h；
(2) pH value is adjusted to 5.5 by the yeast milk after step (1) self-dissolving, then add 2.0 ‰ extraction from yeast enzymes, 2.0 ‰
Nuclease, 1.5 ‰ alkali proteases, 3.0 ‰ acid proteases and 2.0 ‰ flavor proteases, reaction 38h is hydrolyzed；
(3) the hydrolyzate (2) step obtained is heated to 85 DEG C, inactivates 2.0h, is then centrifuged for, and the supernatant after centrifugation is through spray
Mist is drying to obtain the yeast extract.
By yeast extract carries out protein content, total natural glutamate contains obtained by embodiment 1-6 and comparative example 1-2
Amount, free natural glutamate content and I+G contents are detected, and the results are shown in Table 1：
The yeast extract physical and chemical index of table 1 determines
From table 1 it follows that the content 10-25% of total natural glutamate of embodiment 1-6 yeast extracts is (to desalt
Dry meter afterwards), the content for the natural glutamate that dissociates is 8-20% (in terms of the dry after desalting), and its natural I+G's contains
Measure 4-20% (in terms of the dry after desalting), its protein content 50-68% (in terms of the dry after desalting).Embodiment 1-
Total natural glutamate content of 6 yeast extract, free natural glutamate content and I+G contents are above comparative example 1-
2。
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
God any modification, equivalent substitution and improvements made etc., should be included in the scope of the protection with principle.
Claims (3)
1. a kind of yeast extract, it is characterised in that be prepared by following methods：
(1) yeast milk is heated to 85-95 DEG C, self-dissolving 0.5-2h；
(2) the yeast milk after step (1) self-dissolving is cooled to 60-70 DEG C, and 6.5-7.0 is arrived into pH value regulation, then add yeast
Enzyme, papain and alkali protease are extracted, reaction 8-12h is hydrolyzed；
(3) the hydrolyzate (2) step obtained is cooled to 40-50 DEG C, and pH value regulation is arrived into 4.5-5.5, then adds acid egg
White enzyme, neutral proteinase and nuclease, reaction 10-20h is hydrolyzed；
(4) the hydrolyzate (3) step obtained is heated to 50-60 DEG C, and pH value regulation is arrived into 5.5-6.5, then adds glutamy
Amine enzyme, flavor protease and deaminase, reaction 10-20h is hydrolyzed；
(5) the hydrolyzate (4) step obtained is heated to 75-85 DEG C, inactivates 0.5-2h, then separates, the liquid after separation is through dense
The yeast extract is produced after contracting or spray drying；
To desalt, the percetage by weight after giving money as a gift calculates, the content 10-25% of total natural glutamate of the yeast extract, institute
The natural I+G of yeast extract content 4-20% is stated, the content of the free natural glutamate of the yeast extract is 8-
20%.
A kind of 2. method for preparing the yeast extract described in claim 1, it is characterised in that methods described includes following step
Suddenly：
(1) yeast milk is heated to 85-95 DEG C, self-dissolving 0.5-2h；
(2) the yeast milk after step (1) self-dissolving is cooled to 60-70 DEG C, and 6.5-7.0 is arrived into pH value regulation, then add yeast
Enzyme, papain and alkali protease are extracted, reaction 8-12h is hydrolyzed；
(3) the hydrolyzate (2) step obtained is cooled to 40-50 DEG C, and pH value regulation is arrived into 4.5-5.5, then adds acid egg
White enzyme, neutral proteinase and nuclease, reaction 10-20h is hydrolyzed；
(4) the hydrolyzate (3) step obtained is heated to 50-60 DEG C, and pH value regulation is arrived into 5.5-6.5, then adds glutamy
Amine enzyme, flavor protease and deaminase, reaction 10-20h is hydrolyzed；
(5) the hydrolyzate (4) step obtained is heated to 75-85 DEG C, inactivates 0.5-2h, then separates, the liquid after separation is through dense
The yeast extract is produced after contracting or spray drying.
3. the preparation method of yeast extract according to claim 2, it is characterised in that the addition of the enzyme is with it
Thousand fractions for accounting for yeast gross weight in the yeast milk calculate, and the addition of the extraction from yeast enzyme is 0.1-5.0 ‰, the wood
The addition of melon protease is 0.5-5.0 ‰, and the addition of the alkali protease is 0.1-4.5 ‰, the acid protease
Addition be 0.5-5.0 ‰, the addition of the neutral proteinase is 1.0-4.0 ‰, and the addition of the nuclease is
0.5-5.0 ‰, the addition of the glutaminase is 0.1-5.0 ‰, and the addition of the flavor protease is 0.5-
4.5 ‰, the addition of the deaminase is 0.5-5.0 ‰.
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| CN108473938A (en) * | 2015-12-28 | 2018-08-31 | 诺维信公司 | Method for producing yeast extract |
| CN106418482A (en) * | 2016-08-31 | 2017-02-22 | 安琪酵母(崇左)有限公司 | Method for improving I+G content in yeast extract |
| CN106243187B (en) * | 2016-09-05 | 2019-08-20 | 华南理工大学 | A method of the quick separating oyster peptide from oyster enzymolysis liquid |
| CN109423449B (en) * | 2017-08-25 | 2021-12-07 | 安琪酵母股份有限公司 | Selenium yeast hydrolysate and preparation method and application thereof |
| CN107594451A (en) * | 2017-08-30 | 2018-01-19 | 珠海天香苑生物科技发展股份有限公司 | The method that aspergillus oryzae prepares yeast extract |
| CN107739715A (en) * | 2017-10-13 | 2018-02-27 | 浙江东成生物科技股份有限公司 | A kind of production method and product of high fresh type beer yeast extract |
| CN108419981B (en) * | 2018-01-24 | 2021-07-16 | 浙江万里学院 | Yellow croaker fishy smell removing agent and preparation and use methods thereof |
| CN108542819B (en) * | 2018-05-25 | 2019-05-31 | 深圳市佑惑生物科技有限公司 | A kind of biology skin lightening facial mask liquid and preparation method thereof |
| CN109321623A (en) * | 2018-09-25 | 2019-02-12 | 山东圣琪生物有限公司 | A kind of preparation method of high freshness yeast small peptide |
| CN109331037B (en) * | 2018-12-26 | 2023-04-07 | 珠海安肽生物医药技术开发有限公司 | Topical scar-inhibiting gel composition |
| CN110721305A (en) * | 2019-10-25 | 2020-01-24 | 国众兴合生物医药科技有限公司 | Small molecular polypeptide botanical drug for improving immunity and treating insomnia and preparation method thereof |
| CN110771890A (en) * | 2019-10-25 | 2020-02-11 | 运鸿集团股份有限公司 | Small-molecule polypeptide compound nutrient for soothing nerves, helping sleep and improving immunity and preparation method thereof |
| CN111034984A (en) * | 2019-12-23 | 2020-04-21 | 内蒙古红太阳食品有限公司 | Chicken flavor yeast extract |
| CN111172094A (en) * | 2020-01-16 | 2020-05-19 | 安琪酵母（伊犁）有限公司 | Yeast extract and preparation method thereof |
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| CN101513247B (en) * | 2008-02-21 | 2012-09-19 | 安琪酵母股份有限公司 | Method for producing yeast extract with high protein content and product |
| CN101756151B (en) * | 2008-12-24 | 2012-12-12 | 安琪酵母股份有限公司 | Yeast extract with high glutamic acid content and preparation method thereof |
| CN104489591A (en) * | 2014-12-30 | 2015-04-08 | 山东圣琪生物有限公司 | Production method of yeast extract of disodium 5'-inosinate and disodium 5'-guanylate |
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