Inactive dried yeast crushing method capable of greatly improving yeast extract yield

A technology of inactive dry yeast and yeast extract, applied in the direction of microbial dissolution, etc., can solve the problems of unsatisfactory crushing effect of inactive dry yeast, small scale unsuitable for industrial application, loss of intracellular enzyme activity, etc., and the realization time is short. , the effect of high crushing rate and low crushing cost

Active Publication Date: 2011-09-07
GUANGDONG RECYCLEAN LOW CARBON TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there is no effective crushing method for inactive dry yeast, because the cell wall of inactive dry yeast is stronger than that of fresh yeast after dehydration; and inactive dry yeast is killed by high temperature during the drying process. Lost intracellular enzyme activity, unlike active dry yeast, it can be reactivated and then broken by autolysis
Therefore, when the methods of ultrasonication and high-pressure homogenization commonly used for fresh yeast are also used for crushing, the crushing effect of inactive dry yeast is not ideal.
For example, the crushing rate of ultrasonic crushing inactive dry yeast is only about 25%, and the small scale is not suitable for industrial applications; while the efficiency of high-pressure homogenization crushing inactive dry yeast is also much lower than that of crushing fresh yeast, and the crushing rate after 3-4 cycles is also lower. only about 50%

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Weigh 100g of dry beer yeast powder, dissolve it in 900ml of water, and make a yeast suspension with a concentration of 10% (w / w). The yeast suspension was placed in a sand mill, glass beads with a diameter of 0.5 mm were selected as the grinding medium, and ground at 1000 rpm for 3 min. Use a 16×25 hemocytometer to count, select the four corners of the grid on the board and the yeast cells in the middle grid to count, and the broken rate reaches 61%.

[0015] Put the crushed liquid in a beaker, add compound protease and flavor protease respectively according to 0.3% (w / w) of dry yeast content in the crushed liquid, incubate at 50°C for 20 h, centrifuge at 5000 r / min for 5 min, supernatant and precipitate are separated Dry at 102°C to constant weight. Calculated according to the formula: extract yield=dry weight of supernatant / weight of dry yeast in broken liquid×100%, the yield of extract was 54%. However, the unbroken dry yeast suspension was enzymolyzed under the s...

Embodiment 2

[0017] Weigh 200g of dry beer yeast powder, dissolve it in 800ml of water, and make a yeast suspension with a concentration of 20% (w / w). The yeast suspension was placed in a sand mill, and zirconium silicate beads with a diameter of 0.4 mm were selected as the grinding medium, and ground at 2000 rpm for 4 min. Use a 16×25 hemocytometer for counting, select the four corners of the grid on the board and the yeast cells in the middle grid for counting, and the broken rate reaches 78%.

[0018] Put the crushed liquid in a beaker, add one volume of water to adjust the dry matter concentration of the crushed liquid to 10%, add compound protease and flavor protease respectively at 0.3% (w / w) of the dry matter, incubate at 50°C for 20h, 5000 Centrifuge at r / min for 5 min, and dry the supernatant and precipitate at 102°C to constant weight. Calculated according to the formula of extract yield=dry weight of supernatant / weight of dry matter in broken solution after dilution×100%, the y...

Embodiment 3

[0021] Weigh 300g of dry beer yeast powder, dissolve it in 700ml of water, and make a yeast suspension with a concentration of 30% (w / w). The yeast suspension was placed in a sand mill, and 0.3 mm zirconia beads were selected as the grinding medium, and ground at 3000 rpm for 5 min. Use a 16×25 hemocytometer to count, select the four corners of the grid on the board and the yeast cells in the middle grid to count, and the broken rate reaches 94%.

[0022] Put the crushed liquid in a beaker, add twice the volume of water to adjust the dry matter concentration of the crushed liquid to 10%, add compound protease and flavor protease respectively according to 0.3% (w / w) of the dry matter, keep warm at 50°C for 20h, 5000 Centrifuge at r / min for 5 min, and dry the supernatant and precipitate at 102°C to constant weight. Calculated according to the formula of extract yield=dry weight of supernatant / weight of dry matter in broken solution after dilution×100%, the yield of extract was ...

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Abstract

The invention discloses a method for crushing inactive dried yeasts, which is suitable for producing yeast extracts by using the inactive dried yeasts. The method comprises the following steps of: dissolving the inactive dried yeasts into water in a ratio of 10-30% to prepare yeast suspension, and then placing the yeast suspension into a sand grinding mill; selecting sand grinding media with the particle diameter of 0.3 to 0.5 mm, wherein the medium materials are glass beads, zirconium silicate beads, compound zirconium beads, alumina beads or steel balls; and crushing the yeasts rapidly within 3 to 5 minutes at a rotating speed of 1,000 to 3,000 rpm, wherein the crushing rate is high. When used for the production of yeast extracts by an enzyme method, the inactive dried yeasts crushed bythe method disclosed by the invention can greatly increase the extract yield; besides, when matched with a continuously-operated sand grinding mill, the method can realize large-scale continuous crushing, and has a wide application prospect in the field of yeast extract industrial production.

Description

technical field [0001] The invention relates to inactive dry yeast crushing and yeast extract production technology, which is suitable for efficient and large-scale crushing of dry yeast in the process of using inactive dry yeast as raw material to produce yeast extract by enzymatic method. Background technique [0002] Brewer's Yeast is the most important by-product in the beer brewing process. It is an edible, nutrient-rich single-cell microorganism, which is called "inexhaustible source of nutrition" in nutrition. Its cell crude protein content is between 40-50%, including 18 kinds of amino acids. Experiments have shown that the protein contained in 1 kg of dry beer yeast is equivalent to the protein content of 5 kg of rice, 2 kg of soybeans or 2.5 kg of pork. Brewer's yeast is also rich in various vitamins, nucleic acids, polysaccharides, lipids, minerals and other nutrients, and can also extract cytochrome C, glutathione, coagulant, coenzyme A and adenosine triphospha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/06
Inventor 湛任远黎惠忠刘昊张贤文吴够安
Owner GUANGDONG RECYCLEAN LOW CARBON TECH CO LTD
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