Unlock instant, AI-driven research and patent intelligence for your innovation.

Semi-dry yeast and preparation method thereof

A semi-dry yeast and yeast technology, applied in fungi and other directions, can solve problems such as insufficient dough flavor, and achieve the effects of rich varieties, strong fermentation and high activity

Active Publication Date: 2013-10-30
ANGELYEAST CO LTD
View PDF7 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this type of dry yeast also suffers from the disadvantage of lacking flavor in the fermented dough because it contains dead yeast

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Semi-dry yeast and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0023] The following provides specific embodiments of the present invention for illustrating the scope of the claims. Specifically, a method for preparing concentrated fresh yeast with a granular state of the present invention comprises the following steps:

[0024] (1) Fresh yeast molding: molding fresh yeast at a temperature between 2-10°C; wherein the molding method is to granulate through a granulator to form long yeast with a diameter of 0.5-3mm;

[0025] In a preferred embodiment, a long yeast with a diameter of 0.5-1.0 mm is formed, wherein the dry matter content of the fresh yeast used in step (1) is 28%-36%, more preferably 32%-35% .

[0026] The fresh yeast mentioned therein can be derived from commercial fresh yeast purchased in the market, or fresh yeast fermented by conventional techniques, and its dry matter is 30-35%.

[0027] (2) Drying and granulation: dry the yeast formed in step (1) under the condition of a drying wind temperature of 35-80°C until the dry m...

Embodiment

[0037] First, the sources of the equipment and materials used in the specific implementation and examples are explained. Vacuum drum filter: Xima Changzhou General Equipment Co., Ltd. (please confirm);

[0038] Granulator: Changzhou Yimin Drying Equipment Co., Ltd.;

[0039] Fluidized drying bed: Jingzhou Wuhuan Container Manufacturing Co., Ltd.;

[0040] span60: Jiangyin Unic Technology Co., Ltd.;

[0041] Air cooler: Chongqing Xixia (XEXA) Company;

[0042] Bread improver: Angel Yeast Co., Ltd. A500, the main ingredients are amylase, glucose oxidase, emulsifier (sorbitol monostearate) and vitamin C.

[0043]The assay method in the embodiment is as follows:

[0044] Method for Determination of Viable Cell Rate of Yeast

[0045] After the dry yeast is activated by adding sterile saline, the percentage of the ratio of the number of viable yeast cells to the total number of cells measured with a microscope and a hemocytometer.

[0046] Determination method of fermentation p...

Embodiment 1

[0059] Selection of Saccharomyces cerevisiae yeast strains, using known conventional yeast production process methods to produce fresh yeast (incline strains-first-grade seeds-second-grade seeds-fermenter seeds-fed-batch culture), after filtering through a vacuum drum filter Obtain fresh yeast with a dry matter content of 33%, mix the fresh yeast with the emulsifier span60, and granulate it through a granulator to obtain a long yeast with a diameter of 0.5mm, wherein the emulsifier is added in an amount of fresh yeast and dry yeast 1% of the mass, the fresh yeast temperature is 2°C. Finally, transfer the granulated long fresh yeast to the boiling drying bed for low-temperature drying and granulation. The drying air temperature is 45°C, and the temperature of the yeast itself is 26°C. Stop when the dry matter content of the yeast reaches 86%. Drying, at this time, the dried yeast becomes granular. Then use 0°C cold wind to blow the fluidized drying bed to reduce the temperatur...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Diameteraaaaaaaaaa
Diameteraaaaaaaaaa
Diameteraaaaaaaaaa
Login to View More

Abstract

The invention relates to a method for preparing semi-dry yeast. The method comprises the following steps of: (1) molding fresh yeast: molding the fresh yeast at the temperature of 2-10 DEG C; (2) drying and granulating: drying the yeast molded in the step (1) at the temperature of 35-80 DEG C until the dry matter mass content of the yeast reaches 65-88%, and meanwhile, granulating, wherein the temperature of the dried yeast does not exceed 35 DEG C, and granular yeast is obtained; (3) cooling: cooling the yeast obtained in the step (2) in the environment of 0-6 DEG C; and (4) packaging and carrying out freezing preservation: packaging the yeast cooled in the step (3), and then, carrying out freezing preservation at the temperature of -23 to -18 DEG C. The invention further relates to semi-dry yeast and the semi-dry yeast obtained by the method.

Description

technical field [0001] The invention belongs to the field of yeast preparation, in particular to a method for preparing semi-dry yeast. Background technique [0002] There are currently two forms of active yeast, one is ordinary fresh yeast with a dry matter of 30%-35%, and the other is granular dry yeast with a dry matter of 92%-96%. Since fresh yeast does not go through the drying step, there is almost no dead yeast, and the yeast cell membrane is complete. Fresh yeast has the advantages of high number of viable cells, strong fermentation activity, and good flavor of the dough produced. However, since the water content of fresh yeast is 65%-70%, it needs to be refrigerated at 4°C. Moreover, in this environment, fresh yeast will still metabolize internally, resulting in a shelf life of fresh yeast that can only be maintained for 5-6 weeks, and during this period, the vigor of fresh yeast still has a tendency to decline, so that the use of fresh yeast to make bread When m...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12N1/16
Inventor 卢发俞学锋李知洪余明华姚鹃匡金宝张天平
Owner ANGELYEAST CO LTD