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Method of breaking yeast cell wall and preparing yeast extract

A technology of yeast extract and yeast cells, which is applied in the field of yeast cell wall breaking and preparation of yeast extract, which can solve the problems of lack of nutrients, complex reaction conditions, and high requirements for wall breaking agents, so as to improve protein content and amino state Nitrogen content, high wall breaking rate, and good taste

Inactive Publication Date: 2014-11-26
GUANGXI XIANGGUI BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] There are many methods for breaking the yeast cell wall reported in the above-mentioned open literature, and the conditions are also different, but the raw materials added and the obtained extracts are different. Some of the added wall breaking agents have higher requirements and the reaction conditions are more complicated. , for a long time, some extracts have bad taste, and some nutrients are lacking

Method used

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  • Method of breaking yeast cell wall and preparing yeast extract

Examples

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example 1

[0043] A method for breaking yeast cell walls and preparing yeast extract, comprising the following steps:

[0044] Take the centrifuged and washed bread yeast slurry, adjust it with water to make 30% yeast emulsion, add 3% sodium chloride by mass percentage, and adjust the pH value of the yeast emulsion to 8.50. Using the steam continuous elimination method, the steam tubes are maintained at 135°C, and the continuous elimination of the wall is broken for 15s. Then dilute with water to adjust the concentration of the yeast emulsion to 15%, adjust the temperature to 55°C, confirm and adjust the pH value of the diluted yeast emulsion to 8.50, and add 0.05% alkaline protease according to the mass ratio of the emulsion ( Alkaline Protease ), kept at about 55°C, and stirred for 5 hours. Adjust the pH of the enzymolysis solution to 7.0, heat the temperature up to 95°C, and maintain it for 20 minutes to inactivate the enzyme. Use a centrifuge for centrifugal separation, and use a f...

example 2

[0047] A method for breaking yeast cell walls and preparing yeast extract, comprising the following steps:

[0048] Take the centrifuged and washed bread yeast slurry, adjust it with water to make 30% yeast emulsion, add 3% sodium chloride by mass percentage, and adjust the pH value of the yeast emulsion to 8.50. Using the steam continuous elimination method, the steam tubes are maintained at 130°C, and the continuous elimination of the wall is broken for 60s. Then dilute with water to adjust the concentration of the yeast emulsion to 15%, adjust the temperature to 55°C, confirm and adjust the pH value of the diluted yeast emulsion to 8.50, and add 0.06% alkaline protease according to the mass ratio of the emulsion ( Alkaline Protease ), insulated at about 55°C, and stirred for 4 hours for enzymatic hydrolysis. Adjust the pH of the enzymolysis solution to 7.0, heat the temperature up to 90°C, and maintain it for 30 minutes to inactivate the enzyme. Use a centrifuge for centr...

example 3

[0051] A method for breaking yeast cell walls and preparing yeast extract, comprising the following steps:

[0052] Take bread yeast puree, prepare 35% yeast emulsion with water, add 5% sodium chloride by mass percentage, and adjust the pH value of yeast emulsion to 8.50. Using the steam continuous elimination method, the steam tubes are maintained at 130°C, and the continuous elimination of the wall is broken for 60s. Then dilute with water to adjust the concentration of the yeast emulsion to 15%, adjust the temperature to 55°C, confirm and adjust the pH value of the diluted yeast emulsion to 8.50, and add 0.06% alkaline protease according to the mass ratio of the emulsion ( Alkaline Protease ), kept at about 55°C, and stirred for 6 hours. Adjust the pH of the enzymolysis solution to 7.0, heat the temperature up to 95°C, and maintain it for 20 minutes to inactivate the enzyme. Use a centrifuge for centrifugal separation, and use a five-effect evaporation concentrator to con...

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Abstract

The invention relates to a method of breaking yeast cell wall and preparing a yeast extract. Yeast emulsion is used as the raw material, sodium chloride is added into the yeast emulsion, the pH value of the yeast emulsion is regulated, so that the diluted yeast cell solution becomes basic or weakly basic, the yeast cell wall is broken through steam jet continuous sterilization, the wall-broken yeast cell solution is diluted with water to proper temperature and concentration, the pH value of the diluted yeast cell solution is regulated, so that the diluted yeast cell solution becomes basic or weakly basic, and alkaline protease is added into the yeast cell solution to perform autolysis and enzymolysis. The yeast cell solution is subjected to enzyme deactivation, centrifugal separation, evaporation and concentration and blending, so as to produce the yeast extract. The yeast emulsion is used as the raw material, the drying energy consumption of yeast cells is reduced, sodium chloride as the plasmolysis additive is added, in the basic or weakly basic condition, the common wall breaking action of the steam jet continuous sterilization is performed, so that the wall-breaking effect of the yeast cells is good, the dissolution rate of proteins is high, the protease easily acts, the alkaline protease is added, and thus the yield of the hydrolyzed protein and free amino nitrogen is high. The all-breaking rate of the yeast cells is obviously increased, and the content of total nitrogen and amino state nitrogen in the yeast extract is increased.

Description

technical field [0001] The invention belongs to the fields of bioengineering and yeast extract, and in particular relates to a method for breaking yeast cell walls and preparing yeast extract. Background technique [0002] Yeast extract is made of edible yeast rich in protein (baker's yeast, brewer's yeast, candida, lactic acid yeast, etc.) It is a pure natural product in the form of brown yellow soluble paste or light yellow powder. The main ingredients are polypeptides, amino acids, flavor nucleotides, B vitamins and trace elements. It is an excellent natural seasoning and has a wide range of uses in the food industry. my country mainly uses baker's yeast and active dry yeast, which are mainly produced by autolysis. Foreign countries mainly use beer waste yeast, and use autolysis or enzymatic decomposition to prepare high-quality yeast extracts. Because yeast extracts are rich in nutrients, Good processing performance. In some food processing, it can often effectively en...

Claims

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Application Information

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IPC IPC(8): A23L1/28
CPCA23L31/00A23V2002/00A23V2250/208A23V2300/14
Inventor 廖福真陈书勤汪子雄刁晓史广清赵梓霖
Owner GUANGXI XIANGGUI BIOTECH CO LTD
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