Active dry yeast capable of improving fermentation rate, and preparation method thereof

Abstract

The present invention discloses active dry yeast capable of improving fermentation rate, and a preparation method thereof, wherein the raw materials comprise, by weight, 32-38 parts of manihot esculenta crantz powder, 23-26 parts ofshrimp bran powder, 10-14 parts of taro stem powder, 7-9 parts of green bamboo leaf powder, 1-2 parts of common vladimiria root powder, 1-1.5 parts of a mucor seed liquid, 0.3-0.6 part of malt extract, 0.2-0.4 part of flax protein powder, 0.2-0.4 part ofmung bean mud, 0.1-0.3 part of a yeast seed liquid, 2-3 parts of a artemisia desertorum glue, 1-2 parts of carboxymethyl starch, 0.5-1 part of nanometer vermiculite powder, 2-3 parts of rice bran fibers, and 1-2 parts of cuttlefish bone powder. The active dry yeast of the present invention has characteristics of yeast fermentation rate improving, yeast activity increase, fermentation period shortening, fermentation process simplifying, yeast contamination resistance enhancing, fermentation process controllability enhancing, fermented product quality and flavor improving during the fermentation process, and fermentation product palatability and nutrition content improving.

Description

technical field [0001] The invention relates to the technical field of animal feed processing, in particular to an active dry yeast for improving the fermentation rate and a preparation method thereof. Background technique [0002] Microorganisms are often required to participate in fermentation when processing animal feed. Yeast is one of the commonly used strains for fermentation. In traditional production processes, free yeast cells are often used for fermentation. This method has the disadvantages of long fermentation cycle, low production efficiency, and Conducive to continuous production, yeast cells can not be reused and other shortcomings, the use of immobilized cell technology can overcome the above shortcomings, to achieve continuous fermentation at low temperature. Immobilized cell technology is a new technology emerging on the basis of immobilized enzymes in recent years. It is to immobilize biological cells with specific physiological activities, such as microbi...

AI Technical Summary

Problems solved by technology

At present, there have been reports of immobilizing cells on different carriers, including calcium alginate gel, agar gel, gelatin, porous alumina, etc., but these carriers cannot improve the flavor of fermented products due to their insufficient mechanical processing properties , thus greatly limiting its use

Especially in recent years, the demand for fermented feed is very huge. The quality of fermented strains is directly related to the quality of fermented feed. The traditional fermentation production method is difficult to meet the needs of industrialization in terms of fermentation efficiency and product quality. Therefore, It is imminent to develop yeast strains with high activity, high efficiency and the ability to improve the quality and flavor of fermented products