Production method for edible beer yeast powder

A technology of brewer's yeast powder and brewer's yeast, which is applied in the field of food manufacturing, can solve the problems of mineral loss, unsatisfactory production method of brewer's yeast powder, and limitation of the range of application of brewer's yeast powder, etc.

Inactive Publication Date: 2013-02-06
溧阳杰康诺酵母科技有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current production process basically uses alkaline debitters (such as baking soda) for debittering, but the use of alkaline debitters will greatly destroy B vitamins (especially B1 and B2) and cause minerals Partial loss
Yet, although people wish to develop and utilize the manufacturing process of non-alkaline debittering agent, there is no satisfactory production method of brewer's yeast powder adopting non-alkaline debittering agent so far
[0004] At the same time, because the current production method does not take other measures to improve the absorption rate of beer yeast by the human body
This limits the range of brewer's yeast powder as nutritional food application to a large extent

Method used

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  • Production method for edible beer yeast powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0099] Preparation of Brewer's Yeast Powder No.1

[0100] 2000L of brewer's yeast slurry was mixed with water until the concentration of the dry weight of brewer's yeast was 10 wt%, passed through 80-mesh and 100-mesh sieves once respectively, and collected the yeast liquid.

[0101] The collected yeast is hydraulically fed into the press, and the pressure is kept within the range of 4.5-5kg to squeeze the yeast liquid until no filtrate flows out, and the yeast is collected.

[0102] The squeezed yeast is slurried to 15 wt%, and 6.7‰ tartaric acid (debittering agent) is added according to the dry weight of brewer's yeast for debittering treatment. After the debittering is finished, the slurry is forced into a press, and the pressed yeast is adjusted to 15wt%, washed and pressed twice.

[0103] The squeezed yeast was adjusted to 15wt% and pumped into the nano collider, the pressure was 80MPa, and the number of wall breaking cycles was 3 times.

[0104] Heat the broken yeast t...

Embodiment 2

[0106] Preparation of Brewer's Yeast Powder No.2

[0107] 2000L of brewer's yeast slurry was mixed with water until the concentration of the dry weight of brewer's yeast was 12 wt%, passed through 80-mesh and 100-mesh sieves once respectively, and collected the yeast liquid.

[0108] The collected yeast is hydraulically fed into the press, and the pressure is kept within the range of 4.5-5kg to squeeze the yeast liquid until no filtrate flows out, and the yeast is collected.

[0109] The squeezed yeast is slurried to 15 wt%, and 5.36‰ tartaric acid (debittering agent) is added according to the dry weight of brewer's yeast for debittering treatment. After the debittering is finished, the slurry is forced into a press, and the pressed yeast is adjusted to 15wt%, washed and pressed twice.

[0110] The squeezed yeast was adjusted to 15wt% and pumped into the nano collider, the pressure was 70MPa, and the number of wall breaking cycles was 3 times.

[0111] Heat the broken yeast to...

Embodiment 3

[0113] Preparation of Brewer's Yeast Powder No.3

[0114] 2000L of brewer's yeast slurry was mixed with water until the concentration of the dry weight of brewer's yeast was 12 wt%, passed through 80-mesh and 100-mesh sieves once respectively, and collected the yeast liquid.

[0115] The collected yeast is hydraulically fed into the press, and the pressure is kept within the range of 4.5-5kg to squeeze the yeast liquid until no filtrate flows out, and the yeast is collected.

[0116] The squeezed yeast is slurried to 15 wt%, and 2.68‰ ethyl acetate (debittering agent) (debittering agent) is added according to the dry weight of brewer's yeast for debittering treatment. After the debittering is finished, the slurry is forced into a press, and the pressed yeast is adjusted to 15wt%, washed and pressed twice.

[0117] The squeezed yeast was adjusted to 15wt% and pumped into the nano collider, the pressure was 70MPa, and the number of wall breaking cycles was 3 times.

[0118] He...

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PUM

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Abstract

The invention provides a production method for edible beer yeast powder. Particularly, the production method for the edible beer yeast powder comprises the processes of: beer yeast pre-treating; alcohol removing; debitterizing; wall breaking by using a nanometer collider; autolyzing and nuclease enzymolyzing; spray drying and the like. According to beer yeast produced by using the method disclosed by the invention, the protein content from the beer yeast powder is larger than or equal to 50wt%, the vitamin B is rich, the mineral substance content from the beer yeast powder is 3.5-8wt%, and the edible beer yeast powder has the characteristics of high absorptivity, pure taste, rich nutrition and the like. The production method for the edible beer yeast powder, disclosed by the invention, is high in additional value, and is suitable for industrial production.

Description

technical field [0001] The invention relates to the field of food production, more particularly to a production method of edible beer yeast powder and beer yeast powder prepared by the method. Background technique [0002] Saccharomyces cerevisiae is a single-celled eukaryotic organism belonging to the genus Saccharomyces cerevisiae. Brewer's yeast is cultivated during the brewing process and contains very rich nutrients, including essential amino acids, B vitamins, nucleic acids, dietary fiber and minerals. [0003] In the manufacturing process of beer yeast powder at present, beer yeast is generally formed by sieving, debittering, washing and drying. The current production process basically uses alkaline debitters (such as baking soda) for debittering, but the use of alkaline debitters will greatly destroy B vitamins (especially B1 and B2) and cause minerals Partial loss. However, although people hope to develop a manufacturing process utilizing non-alkaline debitters, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/28A23L1/015C12N1/18A23L5/20A23L33/00
Inventor 成国祥李镇初张锁林陈东良高福
Owner 溧阳杰康诺酵母科技有限公司
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