Preparation method for purely-natural yeast powder
A yeast powder, a pure natural technology, applied in the direction of fungi, etc., can solve the problems of loss of vitality, less yeast content, huge investment, etc., and achieve the effects of promoting yeast proliferation, extending storage life, and reducing death
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[0028] The method for preparing pure natural yeast powder of the present invention firstly prepares yeast liquid and yeast puree separately, then mixes this yeast liquid and this yeast puree together to cultivate yeast, and then expands and cultivates this yeast to prepare yeast powder, wherein :
[0029] Yeast preparation: 50-2000 parts by weight of fruits, grains or plant flowers are dipped with 50-3000 parts by weight of honey, 20-200 parts by weight of malt extract, and 100-2000 parts by weight at a temperature of 25°C to 35°C The mixed liquid phase of purified water is mixed and placed at a temperature of 20°C to 35°C, a pH of 2 to 5, and a humidity of 10% to 90% for 3 to 8 days, then 170 to 5200 parts by weight are extracted from it Fruit yeast liquid, grain yeast liquid or plant flower yeast liquid, the fruit yeast liquid, grain yeast liquid or plant flower yeast liquid contains the saccharomyces cerevisiae group of budding yeast and the lactic acid group of splitting yeas...
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[0052] Example one
[0053] Yeast preparation: 1200 parts by weight of fruits, grains or plant flowers are mixed with 2200 parts by weight of honey, 120 parts by weight of malt extract, and 1200 parts by weight of purified water at a temperature of 25°C to 35°C. Under the temperature condition of 20℃~35℃, the pH value is 2~5, and the humidity is 80%, after standing for 6 days, 3520 parts by weight of fruit yeast, grain yeast or plant flower yeast are extracted from the fruit. Yeast liquid, grain yeast liquid or plant flower yeast liquid contains Saccharomyces cerevisiae group of budding yeast and lactic acid group of splitting yeast;
[0054] To prepare yeast paste: follow the steps below to incubate four times,
[0055] Cultivation for the first time: 300 parts by weight of rye flour, 40 parts by weight of malt extract, and 200 parts by weight of purified water with a temperature of 35°C to 70°C are kneaded together to form 540 weight with a pH of 3 to 6 Portions of yeast paste, c...
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