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Method for wall breaking for beer yeast

A brewer's yeast and beer-flavor technology, applied in the biological field, can solve the problems of long wall breaking time, strong yeast taste, insufficient umami, etc., and achieve the effect of solving the problem of strong taste, fresh taste and short time.

Inactive Publication Date: 2013-11-20
ZHUHAI KANGYIDA BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, the above three methods all have a common limitation: the wall breaking time is 10-48h long
However, at present, domestic yeast processing enterprises directly use the broken yeast content as yeast seasoning, which has a heavy yeast taste and insufficient umami taste.

Method used

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  • Method for wall breaking for beer yeast

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] processing flow

[0038] A method for breaking the wall of brewer's yeast, comprising the following steps:

[0039] (1) Through the flow process of adding water, stirring, and centrifugal dehydration, the brewer's yeast leftovers are washed until there is no beer taste, and then passed through a 70-mesh sieve to obtain washed and sieved brewer's yeast sludge;

[0040] The function of this step: remove miscellaneous smell and particle impurities;

[0041] (2) Add washed and sieved beer yeast mud and clean water into the hydrolysis tank, the weight ratio of beer yeast mud and water is 1:4, start the mixer, and stir at 100 rpm / Min for 0.5 hours;

[0042] (3) Start the heating device, uniformly heat the contents in the hydrolysis tank to 90° C. within 0.3 hours to 0.5 hours, and then maintain the temperature of the contents in the hydrolysis tank at 90° C. for 0.5 hours;

[0043] The effect of this step: to sterilize the hydrolysis tank and its contents;

[0044] (4) Nat...

Embodiment 2

[0061] In order to make better use of the contents of yeast cells released by breaking the wall, a simple and effective method for processing the contents of yeast cells is provided here, including the following steps:

[0062] (S1) Control the temperature of the yeast solution (such as the solution obtained in the above step (7)) to 37° C., and adjust the pH value to 4.5-6;

[0063] (S2) Bacteria species: add bacterial liquid to the yeast solution, the ratio of the volume of the bacterial liquid to the volume of the yeast solution is 0.1%-1%. Bacterial composition, the amount of live bacteria in the bacterial liquid is 2×10 10 CFU / L;

[0064] (S3) Fermentation: keep at 37° C. for 32-40 hours.

[0065] The above processing method uses the contents of the yeast cells released by breaking the wall as the medium, and uses specific probiotics for fermentation and expansion culture, which can increase the biological activity of the output, and can impart a fresh fragrance and eli...

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PUM

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Abstract

The invention relates to a method for wall breaking for beer yeast, which comprises the following steps of: (1) washing, screening, and decontaminating; (2) blending yeast liquid; (3) heating, and sterilizing; (4) naturally cooling; (5) adding hydrolase; (6) carrying out hydrolysis wall breaking at a constant temperature; and (7) heating and deactivating enzyme. The method for the wall breaking for the beer yeast has the fallowing characteristics that the wall breaking rate of yeast cells is 90%, the main flow time for wall breaking is shortened to about 7 hours, and the time is shorter if being compared with that of the traditional method.

Description

【Technical field】 [0001] The invention belongs to the field of biotechnology, and in particular relates to a method for breaking the wall of beer yeast cells and a processing method after breaking the wall. 【Background technique】 [0002] After years of rapid development in my country's beer industry, many existing beer companies have an annual production capacity of 10,000 tons and produce 10,000 tons of beer waste yeast. If these wastes are not comprehensively utilized, it will inevitably cause waste of resources and serious pollution of the environment. [0003] Yeast is a single-celled eukaryotic microorganism. Yeast cytoplasm contains rich nutrients, such as protein, ribonucleic acid, B vitamins, and rich amino acids. The β-(1,3)-glucan of yeast cell wall can enhance the immune activity of mammals, anti-cancer, anti-bacteria, anti-virus, anti-fungal, anti-parasite, reduce cholesterol and blood lipid, and promote wound healing. A good biological effect regulator. Ther...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/06A23L1/22C12R1/865C12R1/23C12R1/07A23L27/00
Inventor 董燕声周宁莫东琰
Owner ZHUHAI KANGYIDA BIOTECH
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