Yeast extract with high glutamic acid content and preparation method thereof

A technology of yeast extract and yeast milk, which is applied in the field of high-glutamic acid yeast extract and its preparation, can solve the problem of low glutamic acid content, achieve delicious taste, meet large-scale commercial production, and strengthen food freshness. Powerful effect of taste

Active Publication Date: 2010-06-30
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problem of low glutamic acid content in yeast extract existing in the prior art, the object

Method used

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  • Yeast extract with high glutamic acid content and preparation method thereof
  • Yeast extract with high glutamic acid content and preparation method thereof
  • Yeast extract with high glutamic acid content and preparation method thereof

Examples

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preparation example Construction

[0029] 2. Preparation of Yeast Extract

[0030] The preparation method of yeast extract provided according to the present invention may further comprise the steps:

[0031] A) Cultivate a yeast strain in a medium containing ammonia water, the preservation number is CCTCCNO: M 205130, and centrifuge the culture obtained above, and collect the precipitate (or heavy phase) after centrifugation to obtain yeast milk;

[0032] B) Adjust the pH value of the yeast milk to an acidic level (pH4.5-6.8), and then heat it to 45°C to 60°C to kill the yeast. Control the temperature at 45-60°C, because if the temperature is lower than 45°C, harmful microorganisms such as gas-producing bacteria will easily grow, resulting in deterioration of raw materials; if the temperature is higher than 60°C, the protein will be severely denatured and difficult to degrade;

[0033] C) Autolytic enzymolysis, adding protease enzymolysis and transglutaminase to the above yeast milk, and performing enzymolysis...

example 1

[0052] Use the yeast milk of yeast CCTCC M 205130 fermented in molasses enriched with nitrogen source as the raw material, dilute it with water to a dry matter content of 13%-15%, at a temperature of 48°C-52°C, by adding hydrochloric acid or sulfuric acid Adjust its pH to 5.5 and maintain it for 10 hours, then raise the temperature to 55°C, add papain, its content accounts for 1.5‰ of the yeast mass, its content of glutamine transaminase accounts for 1.5‰ of the yeast mass, and adjust the pH value to 6.0- 6.5, act for 4 hours, then heat up to 60°C, act for 4 hours, then keep warm at 65°C for 1 hour to inactivate the enzyme preparation, then perform centrifugation in a centrifuge, sterilize, and then concentrate in a concentration equipment 1. Use a spray drying tower to carry out spray drying, and finally prepare a product. A 2700 type biochemical analyzer was used to test the glutamic acid content of the obtained product, and the glutamic acid content of the final product was...

example 2

[0054] The same process as Example 1, except that the amount of protease added is 2‰, the amount of transglutaminase added is 1‰, the pH value is 6.0-6.5, and the temperature is 55°C.

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Abstract

The invention provides a yeast extract and a preparation method thereof. The method comprises the following steps: using a yeast culture with the protein content higher than 60 percent as raw materials to be cultured in a culture medium with rich nitrogen sources to obtain yeast cream; then, adding a certain amount of prolease and glutamine transaminase into the yeast cream; thus obtaining the yeast extract through a series of processes. The glutamic acid content in the yeast extract is higher than 10 percent. According to the preparation method provided by the invention, the yeast extract with the glutamic acid content higher than 10 percent can be prepared in a large scale.

Description

technical field [0001] The invention relates to a yeast extract and a preparation method thereof, more specifically, to a high glutamic acid yeast extract and a preparation method thereof. Background technique [0002] Glutamate is a naturally occurring amino acid that is found primarily in a complexed state in protein-rich foods such as mushrooms, kelp, tomatoes, nuts, beans, meats, and most dairy products. Glutamate in some foods exists in free form, and only this form of glutamate can enhance the umami taste of food. Tomatoes, fermented soybean products, yeast extracts, certain cheeses, and fermented or hydrolyzed protein products such as soy sauce or miso owe their flavoring effects in part to the presence of glutamic acid. [0003] 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 multif...

Claims

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Application Information

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IPC IPC(8): A23L1/228A23L27/10A23L27/22
CPCA23V2002/00C12R1/865C12N1/18A23L1/3018C12P13/14A23L33/145C12R2001/865C12N1/185A23V2250/762A23L27/22C12N1/16
Inventor 俞学锋李知洪余明华姚鹃李库李沛唐冠群
Owner ANGELYEAST CO LTD
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