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Method for producing edible nanoscale high-pressure spraying dried bear barm protein powder

A technology of brewer's yeast and protein powder, which is applied in the direction of protein composition of yeast, protein food processing, protein food ingredients, etc., can solve the problems of industrialization development and utilization restrictions, etc.

Inactive Publication Date: 2007-09-26
SHANGHAI GENON BIOENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, except that most of the beer yeast sludge produced by domestic beer manufacturers is directly used for animal feed and sewage discharge, the beer yeast sludge has not been reasonably developed and utilized. Although a small number of beer production enterprises have also recycled waste yeast to produce food-grade beer yeast powder, However, due to technical factors such as taste, ingredient preservation and bioavailability (digestion and absorption rate), its industrial development and utilization are greatly restricted

Method used

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  • Method for producing edible nanoscale high-pressure spraying dried bear barm protein powder

Examples

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Effect test

Embodiment 1

[0089] Preparation of brewer's yeast protein powder No.1

[0090] 1500kg of fresh beer yeast stock solution with 86% water content and material temperature of 7.8°C is sieved twice through 100 mesh and 120 mesh, and then the valuable beer is recovered after the use of a plate and frame filter press. After beating, add food grade NaHCO according to the proportion of 0.5% of the raw material weight 3 , Stir evenly and adjust the pH of the solution to 7.0, fully react for 45 minutes, then dilute with 1:2 water and wash twice at high speed using a yeast centrifuge to obtain a higher purity (concentration 12%) yeast milk. Use a nano collider to break the wall by physical high pressure, pressure: 85Mpa, break the wall once. After the wall is broken, the yeast solution enters the reaction vessel at a constant temperature of 85°C for 1 hour and sterilizes. The material liquid is homogenized by pump and high pressure, and then emulsified by high pressure spray (180°C) and instantaneous (8 ...

Embodiment 2

[0093] Preparation of beer yeast protein powder No.2

[0094] 1500kg of fresh beer yeast stock solution with 86% water content and material temperature of 7.8°C is sieved twice through 100 mesh and 120 mesh, and then the valuable beer is recovered after the use of a plate and frame filter press. After beating, add food grade NaHCO3 at a ratio of 0.5% by weight of the raw materials, stir evenly and adjust the pH of the solution to 7.0, fully react for 45 minutes, then dilute with 1:2 water and wash 2 times with a yeast centrifuge cycle at high speed to obtain High-purity yeast milk, adjust the concentration of the material to 13%, the physical wall breaking pressure is 90Mpa, the wall breaking is repeated twice, the wall breaking temperature is 45℃, and the temperature is rapidly raised to 95℃ within 30 minutes. High temperature autolysis for 1 hour And sterilize. The material liquid is homogenized by pump and high-pressure, and then emulsified by high-pressure spray (240°C) and in...

Embodiment 3

[0097] Preparation of beer yeast protein powder No.3

[0098] 1500kg of fresh beer yeast stock solution with 86% water content and material temperature of 7.8°C is sieved twice through 100 mesh and 120 mesh, and then the valuable beer is recovered after the use of a plate and frame filter press. After beating, add food grade NaHCO according to the proportion of 0.5% of the raw material weight 3 , Stir evenly and adjust the pH of the solution to 7.0, fully react for 45 minutes, and then dilute 1:2 with water and wash twice at high speed using a yeast centrifuge to obtain a higher purity yeast milk, and adjust the yeast concentration to 5%) and then use a nano collider to break the wall by physical high pressure, pressure: 75Mpa, break the wall once, the yeast solution enters the reaction vessel after breaking the wall, and is sterilized at a constant temperature of 85°C for 0.5 hours. The material liquid is homogenized by pump and high pressure, and then emulsified by high pressure...

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Abstract

The invention discloses a brewer's yeast albumen powder which comprises organic chromium Cr3+ 0.01-500mg / 100g, protein 45-60 wt%, dietary fiber 20-35 wt%, vitamin B 10-40mg / 100g. The invention also provides the process for preparing the albumen powder, which comprises nano wall-breaking, high temperature autolysis and high pressure spray-drying.

Description

Technical field [0001] The invention relates to the improvement of the production technology and preparation method of edible beer yeast protein powder, and the industrialized comprehensive development and utilization of waste beer yeast. Background technique [0002] Saccharomyces cerevisiae is a single-celled organism and is a source of natural green microbial protein. It contains about 50% of the complete protein that is easily absorbed by the human body and essential amino acids that the human body cannot synthesize by itself. It is rich in B vitamins, natural dietary fiber, niacin, folic acid, and pantothenic acid. , Nucleic acid, magnesium, zinc, chromium, etc. It has been hailed as the most attractive nutrition and health product in the 21st century by the nutrition science community. [0003] There are more than 400 beer companies and 2,000 related companies in my country. According to the latest information from the National Bureau of Statistics, my country’s beer produc...

Claims

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Application Information

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IPC IPC(8): A23J3/00A23J1/18C12N1/18
Inventor 成国祥张锁林李镇初陈文发陈东良
Owner SHANGHAI GENON BIOENG
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