Low nucleic acid yeast product, preparation method thereof and weight-reducing product comprising same

A technology of low nucleic acid yeast and nucleic acid content, which is applied in the field of low nucleic acid yeast products and its preparation, can solve the problems of yeast having no edible or health care value, uncontrolled yeast content, yeast nutritional loss, etc., to reduce the risk of gout, The method is simple and feasible, and the effect of promoting fat decomposition

Active Publication Date: 2013-07-10
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] In the prior art, there is no control over the nucleic acid and nucleic acid content of yeast, which causes some people to suffer from gout after eating this kind of product, which brings great pain to consumers
[0006] Concentrated salt method and dilute alkali method can extract the nucleic acid in yeast, but these methods cause serious nutritional loss of yeast, and the produced yeast has no edible or health value

Method used

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  • Low nucleic acid yeast product, preparation method thereof and weight-reducing product comprising same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Take Angel Saccharomyces cerevisiae produced by Angel Yeast Co., Ltd., add deionized water, and prepare a solution with a mass percent concentration of 5%; adjust the yeast solution to pH=6.0 with sulfuric acid and sodium hydroxide; then, the yeast The solution was incubated at 60°C for 1 hour; then adjust the yeast solution to pH = 5.0; separate with a laminated separator, collect the separated heavy phase, then add water to the obtained heavy phase, the amount of water added is the same as the volume of the obtained heavy phase, and stir After 30 minutes, use a separator to separate, and spray-dry the resulting heavy phase to obtain a low-nucleic acid yeast sample 1 # .

Embodiment 2

[0029] Take the Angel beer yeast produced by Angel Yeast Co., Ltd., add deionized water, and prepare a solution with a mass percentage concentration of 7%; adjust the yeast solution to pH=9 with sulfuric acid and sodium hydroxide; then, the yeast The solution was incubated at 80°C for 4 hours; then adjust the yeast solution to pH = 6.0; separate with a laminated separator, collect the separated heavy phase, then add water to the obtained heavy phase, the amount of water added is the same as the volume of the obtained heavy phase, and stir After 30 minutes, the separator was used for separation, and the resulting heavy phase was drum-dried to obtain low-nucleic acid yeast sample 2 # .

Embodiment 3

[0031] Take the yeast for Angel noodles produced by Angel Yeast Co., Ltd., add deionized water, and prepare a solution with a mass percentage concentration of 5%; adjust the yeast solution to pH=6.0 with sulfuric acid and sodium hydroxide; then, the The yeast solution was incubated at 60°C for 1 hour; then the yeast solution was adjusted to pH=7.0; the separated heavy phase was collected with a laminated separator, and then water was added to the heavy phase obtained, the amount of water added was the same as the volume of the heavy phase obtained, After stirring for 30 minutes, separate with a separator, and spray-dry the resulting heavy phase to obtain a low-nucleic acid yeast sample 1 # .

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Abstract

Yeast product with low nucleic acid content and method preparing the same. Said yeast product with low nucleic acid content comprises 45~55% protein, 0.05~1.0% nucleic acid, 100~5000ppm calcium, 30~1000ppm iron, 30~1000ppm zinc. Said method involves following steps: adding water to yeast to produce 5~10% yeast solution, adjusting pH value of yeast solution to 6.0~10.0, incubating yeast solution at 60~100? for 1~6 hours,adjusting pH value of yeast solution to 5.0~7.0, separating, washing, drying the yeast solution to obtain yeast product with low nucleic acid content.

Description

technical field [0001] The invention relates to a low-nucleic acid yeast product and a preparation method thereof, as well as a slimming product comprising the low-nucleic acid yeast. Background technique [0002] As a kind of food, yeast began to enter people's daily life, and more and more yeast products came out. Most of the yeast foods on the market now use the beer yeast mud after beer production as raw materials to develop into different foods. The existing technology is mainly to make nutrient supplements by debittering the beer yeast and then directly drying it for human consumption, or strengthening some minerals and trace elements before drying. [0003] In recent years, many people have reported that gout is easily induced after eating such products, and the main ingredient that causes gout is nucleic acid. The nucleic acid content in yeast is generally about 5%. After eating products with this yeast as the main raw material, it is easy to cause gout. Nucleic a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/18A23L1/29C12R1/645C12R1/865A23L33/00
CPCA23V2002/00C12N1/08C12N1/16A23L1/3016A23L33/14A23V2200/30A23L33/00
Inventor 俞学锋李知洪余明华姚鹃张彦夏长虹朱娅敏代明鸿
Owner ANGELYEAST CO LTD
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