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Preparation method for pure natural red rice yeast powder

A kind of yeast powder, pure natural technology, applied in the field of yeast powder, can solve the problems of weak fermentation, easy aging, long fermentation time and so on

Inactive Publication Date: 2015-08-26
福建安麦高新生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The cultivation of natural yeast requires a special place and corresponding storage methods, so it is inconvenient to transport, the fermentation power is weaker than that of dry yeast, and the fermentation time is longer
Even if the natural yeast liquid is refrigerated at 1-5°C, it will lose its vitality and cannot be used after 3-5 days of cultivation.
At present, the most suitable method for preserving natural yeast in the world is to use a drum desiccant and treat it with a "low temperature drying method". However, due to the huge investment in equipment, this method will not be considered except for large yeast manufacturing enterprises. use this method
[0006] Moreover, Panettone yeast in Italy is a natural yeast that contains a lot of lactic acid bacteria. The bread produced is sour, and it is basically not used in China. The amount of domestic yeast is unstable and is not used as a raw material. Natural yeast powder is mainly from Japan. import
However, imported natural yeast powder has the problems of high cost, untimely supply, and low yeast content. Natural yeast powder imported from Japan contains dozens of natural yeast counts in 1g, and its use is limited.
[0007] Yeast cells and cultures are generally cultured in a medium rich in phosphorus, nitrogen, and molasses, so yeast powder generally has the problems of short shelf life, mildew, and aging

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A preparation method of pure natural monascus yeast powder includes the following steps:

[0035] A. According to weight parts, 30 parts of grapes, 25 parts of apples, 5 parts of peaches, 3 parts of cherries, 15-25 parts of kiwi fruit, 15 parts of dragon fruit are crushed and added to 80 parts of water, and then 35 parts of xylitol and 10 parts of malt paste are added. After stirring, the temperature is raised to 30°C, the pH value of the system is adjusted to 3, the humidity is 75%, and the yeast solution is filtered after 7 days;

[0036] B. Add 40 parts of japonica rice flour and 10 parts of maltodextrin to 30 parts of water at 65°C by weight, and knead it into a yeast paste with a pH of 3;

[0037] C. Cultivate the yeast mud for 20 hours at a temperature of 40°C and a humidity of 70% to obtain a primary yeast mud; add 60 parts of japonica rice flour and 100 parts of water at a temperature of 40°C to 50 parts of primary yeast mud by weight. Knead for 25 minutes, and then i...

Embodiment 2

[0042] A preparation method of pure natural monascus yeast powder includes the following steps:

[0043] A. Crush 50 parts of grapes, 10 parts of apples, 15 parts of peaches, 10 parts of cherries, 15 parts of kiwi fruit, and 5 parts of pitaya by weight and add 120 parts of water, then add 10 parts of xylitol and 20 parts of maltodextrin. After stirring, the temperature is raised to 25°C, the pH of the system is adjusted to 5, and the humidity is 65%. After standing for 10 days, it is filtered to obtain the yeast liquid;

[0044] B. Add 60 parts of japonica rice flour and 5 parts of maltodextrin to 50 parts of water at a temperature of 40°C by weight, and knead into a yeast paste with a pH of 6;

[0045] C. Incubate the yeast mud for 35 hours at a temperature of 55°C and a humidity of 65% to obtain a yeast mud; add 80 parts of japonica rice flour and 60 parts of water at a temperature of 50°C to 30 parts of a yeast mud by weight. Knead for 20 minutes, and then incubate for 45 hours a...

Embodiment 3

[0049] A preparation method of pure natural monascus yeast powder includes the following steps:

[0050] A. Crush 38 parts of grapes, 22 parts of apples, 7 parts of peaches, 8.5 parts of cherries, 20 parts of kiwi fruit, 12 parts of dragon fruit by weight and add 100 parts of water, then add 30 parts of xylitol and 17 parts of maltodextrin. After stirring, the temperature is raised to 29°C, the pH of the system is adjusted to 4, the humidity is 72%, and the yeast solution is filtered after 8 days;

[0051] B. Add 54 parts of japonica rice flour and 9 parts of maltodextrin to 45 parts of water at 55°C by weight, and knead into a yeast paste with a pH of 5;

[0052] C. Cultivate the yeast mud for 28 hours at a temperature of 48°C and a humidity of 70% to obtain a yeast mud; add 69 parts of japonica rice flour and 85 parts of water at a temperature of 43°C to 45 parts of yeast mud by weight. Knead for 32 minutes, and then incubate for 40 hours at a temperature of 50°C and a humidity of...

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PUM

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Abstract

The invention discloses a preparation method for pure natural red rice yeast powder. The preparation method comprises the following steps of: crushing grapes, apples, peaches, cherries, kiwi fruits and dragon fruits and adding the crushed fruit substances into water; adding xylitol and maltodextrin into the fruit substances; raising the temperature to 25-30 DEG C; adjusting the pH value to 3-5 and the humidity to 65-75%; placing the fruit substances for 7-10 days and filtering the fruit substances to obtain a fermented liquid; adding polished round-grained rice flour and maltodextrin into water at a temperature of 40-65 DEG C; kneading the round-grained rice flour and maltodextrin to yeast mud with the pH value of 3-6; culturing the yeast mud three times to obtain third yeast mud; mixing the third yeast mud with the fermented liquid kneading the mixed matter for 20-30 minutes, putting the mixed matter for 5-8 hours at a temperature of 5-15 DEG C and then put the mixed matter in an enlarged culture medium for enlarging cultivation to obtain a mixed fermented liquid; mixing the mixed fermented liquid, glucose, alpha-dried rice flour, vitamin C, maize starch and xylitol; and then drying, crushing and sieving the mixture to obtain the pure natural red rice yeast powder.

Description

Technical field [0001] The invention relates to the technical field of yeast powder, in particular to a method for preparing pure natural monascus yeast powder. Background technique [0002] The pure natural monascus yeast powder is produced by natural reproduction of various yeasts attached to fruits, grains, plant flowers, etc. It mainly contains the nutrients of the attached fruits and vegetables, plus a large amount of live yeast produced during the proliferation process , Lactic acid bacteria, etc., are rich in essential nutrients such as amino acids, vitamins, minerals, and do not contain artificial compounds such as pigments, preservatives, emulsifiers, etc. It is a pure natural, pollution-free source of healthy nutrition, containing 100 About two kinds of yeast and lactic acid bacteria and other microorganisms are a kind of compound yeast. [0003] Currently, yeast is widely used in the baking industry. The mainstream yeast in the world today is dry yeast, which is very c...

Claims

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Application Information

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IPC IPC(8): A23L1/03A23L29/00
CPCA23V2002/00A23V2250/76
Inventor 李志斌
Owner 福建安麦高新生物技术有限公司