Yeast protein and preparation method thereof, food prepared from the protein as raw material and preparation method thereof

A yeast protein and food technology, applied in the field of yeast protein and its production method, can solve the problems of difficult quality assurance, rarely meeting the requirement of protein supplementation, long storage time of raw materials, etc.

Active Publication Date: 2013-05-08
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This process needs to collect each batch of beer slime, and then concentrate on processing, so there is a problem that the raw materials are stored for too long and the quality is difficult to gua

Method used

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  • Yeast protein and preparation method thereof, food prepared from the protein as raw material and preparation method thereof
  • Yeast protein and preparation method thereof, food prepared from the protein as raw material and preparation method thereof
  • Yeast protein and preparation method thereof, food prepared from the protein as raw material and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-1

[0033] Using the low-nucleic acid yeast of Angel Yeast Co., Ltd. as raw material, the protein is extracted to obtain a water-soluble yeast protein. The process is as follows:

[0034] (1) Superfine pulverization treatment: take 1000g of low-nucleic acid yeast after being pulverized by a superfine pulverizer, and use tap water to make a solution with a concentration of 15% by weight;

[0035] (2) Enzymolysis: adjust the pH to 4.8 with 0.1mol / L hydrochloric acid, add β-glucanase to 0.1% of the weight of low-nucleic acid yeast, and keep warm in a constant temperature water bath at 50°C for 5 hours;

[0036] (3) Alkali treatment: adjust the pH to 9 with 0.1mol / L sodium hydroxide, and keep it warm in a constant temperature water bath at 50°C for 0.5 hours;

[0037] (4) Acid precipitation: then centrifuge to take the supernatant, adjust the pH to 4.5 with prepared 0.1mol / L hydrochloric acid, cool and stand for 1 hour;

[0038] (5) Separation, washing, and drying: centrifugal separ...

Embodiment 1-2

[0041] The test was carried out according to the following Table 3, and the sequence of the steps was consistent with that of Example 1-1.

Embodiment 1-3

[0043] The test was carried out according to the following Table 3, and the sequence of the steps was consistent with that of Example 1-1.

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PUM

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Abstract

The invention relates to a yeast protein and a preparation method thereof, a food prepared from the protein as a raw material and a preparation method thereof. The yeast protein comprises by weight, 50-80% of a protein, carbohydrate, fat, 0.1-1.5% of nucleic acid, moisture and ash. The preparation method of the yeast protein is as below: low nucleic acid yeast is used as a raw material, and subjected to processes comprising superfine grinding treatment, enzymatic hydrolysis, alkali treatment, acid precipitation, centrifugation, washing and spray drying. The food containing the yeast protein comprises the following raw materials by weight: 20-80% of a soybean protein, 1-40% of the yeast protein, and 1-40% of a whey protein. The food is prepared by steps of component mixing, granulation, drying, sieving and packaging. The food is an excellent protein nutrition, and has high protein biological utilization rate; and the protein has acid amino composition ratio quite similar to that of human body, and is a high-quality protein and suitable for body absorption.

Description

technical field [0001] The present invention relates to a kind of yeast protein and its preparation method, the food which uses the protein as raw material and its preparation method. Background technique [0002] Protein is a class of organic compounds with complex chemical structures, and is an essential nutrient for the human body. Protein is an important component of body tissues and organs. The protein in the human body is constantly being updated. Only by taking enough protein can the body's protein update be maintained. Edible yeast is rich in protein, and its amino acid composition is very close to that of the human body. It is a source of high-quality protein. However, if the yeast is eaten directly, the protein digestibility in the yeast is 84%, and the bioavailability is only 66%. If the protein is extracted, the protein digestibility and bioavailability will be greatly improved. [0003] However, the raw material of brewer's yeast protein powder product in the ...

Claims

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Application Information

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IPC IPC(8): A23J1/18A23L1/29A23L1/305A23L1/09A23L33/00
Inventor 张彦俞学锋李知洪余明华姚鹃夏长虹朱娅敏代明鸿
Owner ANGELYEAST CO LTD
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