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Method for producing yeast extract with high protein content and product

A yeast extract and production method technology, applied in food preparation, food science, application and other directions, can solve the problems of high cost, insufficient protein content, low amino acid nitrogen content, etc., to improve product conversion rate, enhance enzyme Soothing effect, rich taste effect

Active Publication Date: 2009-08-26
安琪酵母(柳州)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] However, the yeast extract in the prior art has shortcomings such as insufficient protein content, low amino acid nitrogen content, and low yield.
In addition, the method for producing yeast extract in the prior art is complicated in process and high in cost

Method used

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  • Method for producing yeast extract with high protein content and product
  • Method for producing yeast extract with high protein content and product

Examples

Experimental program
Comparison scheme
Effect test

no. 2 Embodiment approach

[0056] In a second specific embodiment, the method of the present invention comprises the following steps:

[0057] (a) Autolysis: Dilute the raw yeast, keep the pH value from weakly acidic to neutral, and adjust the pH value at least once during the autolysis process;

[0058] (b1) adding the first protease to carry out the first enzymatic hydrolysis step;

[0059] (b2) adding a second protease to perform a second enzymatic hydrolysis step.

[0060] Optionally further include:

[0061] (d) solid-liquid separation;

[0062] (e) sterilization;

[0063] (g) Concentrate into a paste product, or spray and dry into a powder product.

[0064] The preferred conditions in (a) the autolysis step are: the yeast milk is fixedly dissolved to 13%-15%, the temperature is 45-55° C., the pH value is 4-7, and the action is 3-10 hours. Preference is given to adding autolysis promoters.

[0065] In (b1) the first enzymatic hydrolysis step, the preferred conditions are: 45-55° C., adjusting...

no. 3 Embodiment approach

[0070] In a third specific embodiment, the method of the present invention includes the following steps:

[0071] (a) Autolysis: Dilute the raw yeast, keep the pH value from weakly acidic to neutral, and adjust the pH value at least once during the autolysis process;

[0072] (c) Temperature rise reaction.

[0073] Can further include:

[0074] (d) solid-liquid separation;

[0075] (e) sterilization;

[0076] (g) Concentrate into a paste product, or spray and dry into a powder product.

[0077] Among them, (a) the preferred conditions for the autolysis step are: the yeast milk is fixedly dissolved to 3% to 8%, 45 to 55°C, the pH value is adjusted to 4.5 to 7 (phosphoric acid, hydrochloric acid, sulfuric acid, citric acid), and the 8- 26 hours.

[0078] Among them, the preferred conditions for (c) temperature rise reaction are: pH value 4.5-7, temperature rise 50-70°C, action for 4-20 hours.

[0079] The enzymes, acids, bases, and autolysis promoters used are as described...

Embodiment 1

[0085]Dilute the baker's yeast with a protein content of 55% to a yeast content of 15%, adjust the temperature to 53°C, adjust the pH value to 5.0, add 10‰ of the autolysis accelerator ethyl acetate, and act for 8 hours. Keep the pH value in a natural state, that is, without human intervention or adjustment of the pH value, add papain 1‰ (based on the dry weight of the yeast), and Novozymes flavored protease 1‰ (based on the dry weight of the yeast) for 12 hours. Then, the temperature was raised to 55°C, the pH value was 6.5, and the reaction was performed for 6 hours. Adopt centrifugal separation of centrifuge, measure yield (namely centrifuge the yeast liquid of certain quality, dry and weigh centrifugal sedimentation, calculate the percentage m% that precipitated dry matter accounts for total yeast mass, (100%-m%) is yield Rate). Sterilize (sterilization condition: keep at 121° C. for 15 minutes), then adjust the pH value to 7 with potassium hydroxide solution, concentrate...

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Abstract

The invention relates to a method for producing yeast extract, which comprises the following step: (a) autolysis, namely performing autolysis under the condition of keeping the pH value of a liquid yeast between weak acidity and neutrality, and adjusting the pH value for at least one time in the autolysis process to perform the autolysis under the condition of different pH values. The invention also relates to the yeast extract obtained by the method. In the autolysis process, yeast entogenous enzyme is effectively activated by adjusting a pH value, and conversion rate of products is improved. The yeast extract produced by the method has obviously improved contents of protein and amino-acid nitrogen.

Description

technical field [0001] The invention relates to a production method of yeast extract, in particular to a production method and product of yeast extract with high protein content. Background technique [0002] Yeast extract is obtained by degrading the protein in yeast cells into amino acids and polypeptides, and degrading nucleic acids into nucleotides, and extracting them from yeast cells together with other active ingredients, such as B vitamins, glutathione, trace elements, etc. After extraction, the prepared human body can directly absorb and utilize, a concentrate of soluble nutrients and flavor substances. In recent years, with the improvement of people's living standards, people have put forward new requirements for the content of diet, and various foods are increasingly developing in the direction of natural, convenient, delicious and multifunctional. Seasonings or chemical seasonings are turned to natural compound seasonings with higher taste; meanwhile, the season...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/28A23L1/29A23L1/305A23L31/15A23L33/17
Inventor 俞学锋李知洪余明华姚娟李沛李库刘政芳唐冠群
Owner 安琪酵母(柳州)有限公司
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