| 摘要 |
Food products are made by the hydrolysis, under decidedly acid conditions, of sugar beet vinasses, i.e. the products obtained by concentrating liquids remaining after the fermentation in distilling operations or yeast production of molasses derived from sugar beet, and, on completion of the hydrolysis bringing up the pH to 4.5-7. Hydrochloric acid is preferred for the hydrolysis. The pH adjustment is made by alkali metal or alkaline earth metal hydroxides, carbonates, bicarbonates, sulphites, bisulphites or metabisulphites. If no sulphite is used, the pH adjustment is made in the cold; if a sulphite is used, sulphur dioxide is eliminated by bubbling air through the product. Examples are of the preparation of palatable, nourishing liquids containing betaine, glutamic acid, aspartic acid, glutamine, asparagine, leucine, alanine and cystine from crude yeast vinasse, and from such vinasse clarified by centrifuging, by treatment with hydrochloric acid at 90-95 DEG C. for 5-7 hours. The products may be used as a nutrient alone, as seasoning, in sauces, or in foods such as dry yeast, meat extracts, vegetable extracts, starches and fats. |
