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Method for preparing beer yeast paste by carboxymethyl chitosan debitterizing

A technology of carboxymethyl chitosan and brewer's yeast, applied in biochemical equipment and methods, fermentation, recovery of by-products, etc., can solve problems such as poor removal effect, large dosage, and impact on economic benefits, and achieve debittering effect Obvious, simple method, less dosage effect

Active Publication Date: 2014-04-02
JIN JIA ZHUANG HUIZHOU HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the past, people mostly used alkaline substances such as sodium hydroxide and sodium bicarbonate to remove iso-alpha-acids, but the removal effect of these substances is not good, and the amount of use is large, which affects economic benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Utilize carboxymethyl chitosan debittering to prepare the method for brewer's yeast slime, comprise the steps:

[0032] (1) Pretreatment of brewer's yeast slime: The cell shape of brewer's yeast is ellipse to round, with a length of 8-10um and a width of 5-10um. The pH value of brewer's yeast sludge is about 3.5-4.0, with 0.5mol / L NaHCO 3 Adjust the pH to 7. Use a 60-mesh sieve to filter to remove large particles and floating debris on the surface, centrifuge at a speed of 5000r / min for 10min, and discard the supernatant to obtain brewer's yeast sludge;

[0033] (2) Debittering: Weigh 15g of beer yeast slime pretreated in step (1) into a 250mL beaker, and measure 50mL of distilled water into the beaker, the pH of which is 6.5. With 0.5mol / L NaHCO 3 , adjust the pH value to 8; add 0.1g carboxymethyl chitosan in the beaker, react at room temperature for 25min, and measure the bitterness value of yeast slime. Do three parallels and take the average. The measured bitte...

Embodiment 2

[0037] Utilize carboxymethyl chitosan debittering to prepare the method for brewer's yeast slime, comprise the steps:

[0038] (1) Pretreatment of brewer's yeast slime: The cell shape of brewer's yeast is ellipse to round, with a length of 8-10um and a width of 5-10um. The pH value of brewer's yeast sludge is about 3.5-4.0, with 0.5mol / L NaHCO 3 Adjust the pH to 7.5. Filter with a 60-mesh screen to remove large particles and floating debris on the surface, centrifuge at 4000r / min for 20min, discard the supernatant, and obtain brewer's yeast sludge;

[0039] (2) Weigh 15g of yeast sludge into a 250mL beaker, measure 50mL of distilled water into the beaker, and use 0.5mol / L NaHCO 3 Adjust the pH value of the solution to 8, add 0.1g CMCS to the beaker, react at room temperature for 55min, and measure the bitterness value of the yeast sludge. Do three parallels and take the average. The measured bitterness value of beer yeast puree is 3.61BU / g.

Embodiment 3

[0041] (1) Pretreatment of brewer's yeast slime: The cell shape of brewer's yeast is ellipse to round, with a length of 8-10um and a width of 5-10um. The pH value of brewer's yeast sludge is about 3.5-4.0, with 0.5mol / L NaHCO 3 Adjust the pH to 6.5. Filter with a 100-mesh sieve to remove large particles and floating debris on the surface, centrifuge at a speed of 5000r / min for 10min, discard the supernatant, and obtain brewer's yeast sludge;

[0042](2) Weigh 15g of yeast sludge into a 250mL beaker, measure 50mL of distilled water into the beaker, and use 0.5mol / L NaHCO 3 Adjust the pH value to 8, add 0.25g of CMCS, react at room temperature for 55min, and measure its bitterness value. Do three parallels and take the average. The measured bitterness value of beer yeast slime was 3.15BU / g.

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Abstract

The invention discloses a method for preparing beer yeast paste by carboxymethyl chitosan debitterizing. The method comprises the following steps of: adjusting the pH value of the beer yeast paste from 3.5-4.0 to 6.5-7.5 by a NaHCO3 solution; filtering with a 60-100-mesh screen to remove large particles and surface floating sundries; performing centrifugation at a rotation speed of 4,000-6,000r / min for 5-20 minutes; discarding the supernate to obtain the beer yeast paste; adding carboxymethyl chitosan into the pretreated beer yeast paste, wherein the addition amount of the carboxymethyl chitosan is 0.5-3% of the mass of the beer yeast paste; and controlling the pH value at 5-9, and reacting for 15-95 minutes. Through the invention, a good debitterizing effect is realized on the yeast paste, the reaction conditions are mild, and the reagents required for the reaction and the substances generated in the reaction process are non-toxic and environment-friendly; and by debitterizing the yeast paste, the comprehensive utilization ways of the yeast paste are increased, and the benefit value of the yeast paste is improved.

Description

technical field [0001] The invention relates to a method for preparing beer yeast slime by debittering carboxymethyl chitosan, specifically refers to debittering beer yeast slime with carboxymethyl chitosan, and belongs to the technical field of carboxymethyl chitosan adsorption. Background technique [0002] According to statistics, in 2011, the total output of my country's beer industry reached 48.9882 million kiloliters, maintaining the world's largest output for ten consecutive years. Yeast is added during the beer fermentation process. When the yeast uses glucose to convert ethanol, a large number of bacteria are produced at the same time. Except for a part of these bacteria that continue to be used in beer fermentation, most of them become beer yeast sludge, which are generally discharged as waste liquid. When discharged, it accounts for 37% of the pollution load of beer wastewater, and the recovery of brewer's yeast can reduce the pollution load of beer wastewater by ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12F3/00
Inventor 余以刚叶盛权姜秋焕
Owner JIN JIA ZHUANG HUIZHOU HEALTHY FOOD
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