Preparation method of no-precipitation yeast extract
A yeast extract and no-sediment technology is applied in the field of preparation of no-sediment yeast extract, which can solve problems such as white precipitation and achieve the effect of ensuring the consistency of nutritional properties and quality.
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[0023] According to a typical embodiment of the present invention, the preparation method of no-precipitation yeast extract comprises successively the steps of autolysis of yeast culture, compound enzymolysis, deenzyme, separation and concentration to obtain no-precipitation yeast extract, after deactivation and separation A precipitation step is further included between the steps: the pH of the product obtained through the enzyme inactivation step is adjusted to 6-7.5, stirred and left standing for 1-3 hours to precipitate insoluble matter, and the precipitation step is completed. The yeast extract prepared by the precipitation-free yeast extract preparation method of the present invention has a settling step added between the enzyme inactivation and separation steps, so that the prepared yeast extract will not be white precipitated during long-term storage.
[0024] The inventors of the present invention have strictly simulated the real medium environment and related ion conc...
Embodiment 1
[0034] 1) Pretreatment step, wash the high-density cultured pure baker's yeast culture with water to remove the sugar color to obtain fresh yeast milk, then use filtered water to adjust the slurry to a dry matter mass percentage of 10%, and control the yeast during the above operation process The temperature of the culture is 15°C and the pH is 3.6;
[0035] 2) Autolysis step, adding a surfactant to the yeast culture, adjusting the autolysis temperature to 40-60°C, pH to 4-6, and the autolysis time to 18 hours;
[0036] 3) The compound enzymatic hydrolysis step includes: adjusting the temperature of the product in the autolysis step to 50° C. and the pH to 5, adding a complex protein wall-breaking enzyme at the 4th hour after the autolysis step starts, and the reaction time is 10 hours;
[0037] 4) In the step of inactivating the enzyme, the temperature of the product after the compound enzymolysis step is raised to 70° C., and maintained for 15 minutes to terminate the enzymo...
Embodiment 2
[0043] 1) Pretreatment step, wash the high-density cultured pure baker's yeast culture with water to remove the sugar color to obtain fresh yeast milk, then use filtered water to adjust the slurry to a dry matter mass percentage of 10%, and control the yeast during the above operation process The temperature of the culture is 10°C and the pH is 3.6;
[0044] 2) Autolysis step, adding a surfactant to the yeast culture, adjusting the autolysis temperature to 40-60°C, pH to 4-6, and the autolysis time to 18 hours;
[0045] 3) The compound enzymatic hydrolysis step includes: adjusting the temperature of the product in the autolysis step to 55° C., the pH to 5, and adding a compound protein wall-breaking enzyme at the 4th hour after the autolysis step starts, and the reaction time is 10 hours;
[0046] 4) In the step of inactivating the enzyme, the temperature of the product after the compound enzymolysis step is raised to 70° C., and maintained for 15 minutes to terminate the enzy...
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