Method for preparing yeast extract from vinasse solution

A technology of yeast extract and yeast, which is applied in the field of preparation of yeast extract, can solve problems such as pollution, achieve the effects of reducing pollution, solving reasonable utilization problems, and shortening production time

Active Publication Date: 2015-02-18
广东顺德酒厂有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

This method is creatively proposed by the applicant in order to solve the huge pollution of the environment caused by the waste distiller's lees of the distillery, and the local government and enterprises urgently need to solve the problem. Pollution to the environment, some seasoning products that are urgently needed in China

Method used

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  • Method for preparing yeast extract from vinasse solution

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1 Preparation of Yeast Extract

[0035] S0. Select rice wine waste distiller's grains (Guangdong Shunde Distillery Co., Ltd.), with a total solid content of 6.8% by weight, a pH value of 3.9, and a protein total nitrogen content of 0.44% by weight.

[0036] S1. The dry yeast should be activated before use. In the experiment, the ratio of 1:10 of Angel koji, that is, 40g of Angel koji was put into 400ml of warm water at a temperature of 36-40°C (heat after sterilization to prevent contamination) Miscellaneous bacteria) was activated for 20 minutes to make yeast emulsion.

[0037] S2. Five 1L triangular flasks were filled with 700ml distiller's grains from Shunde Distillery, sterilized at 121°C for 20 minutes and cooled. After cooling to room temperature, 70ml sterilized YPD liquid medium and 70ml activated yeast emulsion were added. Place in a constant temperature shaking incubator at 30°C and culture at 130r / min for 20h. At this time, the culture medium is turb...

Embodiment 2

[0042] Example 2 Preparation of Yeast Extract

[0043] The preparation method is the same as in Example 1, except that the content of each enzyme in S4., the content of each enzyme in this example is: 1.6% (based on the total mass of the yeast suspension) of alkaline protease, 1.5% (based on the yeast suspension) Suspension total mass) of papain and 2.0% (by yeast suspension total mass) of cellulase.

Embodiment 3

[0044] Example 3 Preparation of Yeast Extract

[0045] The preparation method is the same as in Example 1, except that the content of each enzyme in S4., the content of each enzyme in this example is: 1.6% (based on the total mass of yeast suspension) of alkaline protease, 2.0% (based on yeast suspension) Suspension total mass) of papain and 1.5% (by yeast suspension total mass) of cellulase.

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PUM

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Abstract

The invention relates to the field of seasoning manufacture, in particular to a method for preparing yeast extract from a vinasse solution. The method comprises the following steps: S1, putting yeasts in water, activating and preparing a yeast emulsion; S2, after sterilizing the vinasse solution, adding sterilized YPD liquid culture medium and yeast emulsion, and culturing at the constant temperature of 25-40 DEG C in a shading way for 16-24 hours until the culture solution is turbid; S3, sieving the culture solution, and separating culture solution solids from liquid to obtain a yeast mud; S4, adding water into the yeast mud to make a yeast suspension, and adding compound enzymes to carry out enzymolysis; S5, heating the yeast suspension, inactivating enzymes in the yeast suspension and separating in a centrifuge way to obtain a supernatant; S6, concentrating the supernatant prepared in S5 to a paste form to obtain the yeast extract. Wastes in the brewing process are fully utilized, the wastes in the production process of a winery are comprehensively utilized, the pollution to environments can be reduced, and benefits can be maximized for the factory.

Description

[0001] technical field [0002] The invention relates to the field of condiment production, in particular to a method for preparing yeast extract from distiller's grains. Background technique [0003] Brewing industry is an important part of national industry and biological industry. At present, there are 37,000 registered liquor enterprises in the country, with an output of 6 million tons to 8 million tons and an alcohol output of about 4 million tons. Waste residue, waste water and exhaust gas. It is calculated that 1t~1.2t of distiller's grains will be discharged if 1t of liquid alcohol is produced. The biological oxygen demand of the waste liquid discharged from alcohol production is as high as 20000-30000p.p.m (the national discharge standard is 60P.P.M), and the chemical oxygen demand (COD) is as high as 40000-5000oP.P.M (the national discharge standard is 100P.P.M). About ten million tons of waste is discharged into the environment without treatment or with a littl...

Claims

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Application Information

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IPC IPC(8): A23L1/30C12N1/16A23L33/145
CPCA23L27/00A23L33/10A23L33/145C12N1/16
Inventor 王琴罗格罗符笳茵萧永坚刘曜儒丘梓俊成坚
Owner 广东顺德酒厂有限公司
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