Method for preparing yeast extract by using beer yeast

Abstract

The invention belongs to the technical field of yeast extracts, in particular to a method for preparing a yeast extract by using beer yeast. The method comprises the following steps of: collecting yeast emulsion; removing impurities: firstly screening the impurities by using a screening mesh, and then filtering by using a cross-flowing filter; separating the impurities by washing; removing bitterness: adjusting concentration, adding 0.1-0.3 percent of sodium bicarbonate and stirring at 8-12 DEG C for low-temperature alkali washing; self-dissolving: adjusting the concentration to be 9-13 percent, adding 0.02-0.04 percent of nematolyt, regulating the pH value to be 5.0-6.5, and self-dissolving for 20-50 hours at 55-65 DEG C; destroying enzyme: keeping for 10-20 minutes at 85-90 DEG C; separating and concentrating to form a paste-like product with the water content being less than 35 percent; and mixing. The impurities in the beer yeast are effectively removed and the nematolyt is added by applying the technology of cross-flowing filtering and low-temperature alkali washing, and the low-cost yeast extract is prepared by utilizing the synergism of endogenous enzyme in beer bacteria and added exogenous enzyme.

Description

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine

Login to View More

AI Technical Summary

Benefits of technology

This patented method uses high pressure liquid chromatography (HPLC) techniques for removing unwanted substances from baker’ s yeast milk before it reaches consumers who want them safe drinking water or food products made with this raw material. By doing these technical means, we can improve purity levels without adding expensive chemical agents that could harm human health.

Problems solved by technology

This patented technical problem addressed by this patent relates to improperly breaking down or removing unwanted substances from brewing yeasts during fermentation processes due to their hard shell that makes them challengingly easy to ingest with little effort but without being able to fully release any beneficial components like proteins, nucleotide sugars, essential fatty acid residues (EFA), mineral salts, chlorophyll, bacteria, gases, hydrogen sulfite gas, nitrogen oxidants, phosphate esters, uricase, citrate buffer, pH adjustors) which are important contributors towards good quality yeast-based products made through traditional methods involving heat treatment steps.