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Pisa yeast and production method thereof

A yeast and dry yeast technology, applied in the field of pizza yeast and its production, can solve the problems of large chance of contamination, inability to guarantee the stability of product quality, and high cost, so as to reduce the number of fermentation stages, reduce the chance of contamination, and improve the success rate effect

Inactive Publication Date: 2010-01-13
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The main disadvantages of using dried yeast tailings as pizza yeast are as follows: because it is not a special yeast, the stability of product quality cannot be guaranteed, and the product has a high microbial content; special strains with low gas production capacity are used to produce pizza yeast, which requires high production requirements. The cost is high, and there are currently no literature and patents related to pizza-specific yeast
Yeast produced by this process is too active to meet the requirements for pizza yeast
In addition, there are many processes, which make the process complicated, difficult to control, many stages of fermentation, and great chance of contamination

Method used

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preparation example Construction

[0033] Therefore, one aspect of the present invention relates to the preparation method of pizza yeast, comprising the following steps:

[0034] A) primary seed fermentation;

[0035] B) drying;

[0036] Wherein, no further fermentation is carried out after said A) primary seed fermentation is completed; and an emulsifier is added before or during said B) drying step.

[0037] The primary seed yeast is used as the commercial yeast, and the secondary fermentation process is omitted, thereby simplifying the process and reducing the cost. In addition, since the number of fermentation stages is reduced, the chance of bacterial infection is greatly reduced and the success rate is improved.

[0038] Additives are preferably added before, during or after the granulation drying process.

[0039] It is preferable to add an emulsifier before and during the granulation and drying process.

[0040] The additive is at least one selected from vitamin C and tert-butyl hydroxyanisole.

...

Embodiment 1

[0059] After the fermentation of sugar-free yeast seeds is completed, a separator is used to separate and concentrate, and enter the storage tank without washing to cool to 4-8°C with ice water, and vacuum drum filtration to obtain yeast blocks with about 33% yeast dry solids. In the granulator, add emulsifier at 0.8% of absolute dry yeast, without adding Vc and BHA, stir evenly, extrude and granulate, enter the fluidized bed for drying, and control the inlet air temperature at 90°C to dry until the yeast dry solid is about 95%. The materials are sent to the packaging workshop for vacuum packaging.

Embodiment 2

[0061] After the fermentation of sugar-free yeast seeds is completed, a separator is used to separate and concentrate, and enter the storage tank without washing to cool to 4-8°C with ice water, and vacuum drum filtration to obtain yeast blocks with about 33% yeast dry solids. Add emulsifier, 0.3% Vc and 0.1% BHA to the granulator according to 0.5% of absolute dry yeast, stir evenly, extrude and granulate, enter the fluidized bed for drying, control the inlet air temperature at 110°C, and dry until the yeast dry solid is about When 95% of the material is discharged, it is sent to the packaging workshop for vacuum packaging.

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PUM

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Abstract

The invention relates to Pisa yeast and a production method thereof. The yeast of the invention is a dry yeast and produces CO2 at a speed of 250 to 450mL / h in a paste at 30 DEG C, wherein the paste contains the following components: 280g of flour, 1.43 percent of salt based on the mass of the flour, 4g of pure yeast in absolutely dryness and a proper amount of water. The method of the invention comprises the following steps of: A), fermenting top-level seeds; B), drying the fermented top-level seeds, wherein after the fermentation of top-level seeds is finished in the A) step, further fermentation is not required; and adding an emulsifying agent before or in the drying in step B). Because of adopting a top-level seed yeast as a commodity yeast, the method eliminates a process of a fermenter so as to simplify the process and save cost. The produced yeast meets the performance requirement to the yeast for Pisa.

Description

technical field [0001] The present invention relates to yeast for pizza and a production method thereof. Background technique [0002] During the pizza making process, a little yeast needs to be added to improve the flavor and taste of the product. The yeast is required to be dark in color, low in vigor and have a good yeast flavor. [0003] There is no patent or literature that provides a technical solution for similar products. At present, there are generally two types of yeast added to pizza pre-mixes in large-scale production: one is to use the unqualified baker’s yeast produced normally or the tailings after drying to blend; the other is to use special strains with low gas production capacity (such as beer) Yeast) are produced exclusively. [0004] The main disadvantages of using dried yeast tailings as pizza yeast are as follows: because it is not a special yeast, the stability of product quality cannot be guaranteed, and the product has a high microbial content; sp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12R1/865A23L29/10A23L33/00A23L33/15
CPCC12R1/865A21D13/007A21D2/16C12N1/18A21D8/047A23L1/3016A23L33/14A21D13/41C12N1/185C12R2001/865
Inventor 俞学锋李知洪余明华姚鹃匡金宝申进军
Owner ANGELYEAST CO LTD
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