Active dry yeast longer in service life and preparation method of active dry yeast

Abstract

The invention discloses active dry yeast longer in service life and a preparation method of the active dry yeast. The active dry yeast comprises, by weight, 35-38 parts of wheat flour, 23-25 parts of potato whole powder, 7-9 parts of citrus seed powder, 12-16 parts of alfalfa meal, 2-3 parts of fructus aurantii powder, 1-1.5 parts of mucor seed liquid, 0.3-0.6 part of apple powder, 0.2-0.4 part of jujube powder, 0.2-0.4 part of lactosucrose, 0.1-0.3 part of yeast seed liquid, 0.5-1 part of white carbon black powder, 0.5-1 part of lotus leaf extract, 1-2 parts of arrowroot flour, 2-3 parts of trehalose, 1-2 parts of dextrin and 2-3 parts of pregelatinized starch. The active dry yeast and the preparation method have the advantages that service life of yeast can be prolonged after the yeast is immobilized, the yeast can be used continuously, fermentation efficiency can be improved, a fermentation period can be shortened, anti-contamination ability can be enhanced, controllability of a fermentation process can be improved, and quality and flavor of fermented products can be improved in the fermentation process, so that palatability of the fermented products can be improved and nutrient content of the fermented products is increased.

Description

technical field [0001] The invention relates to the technical field of animal feed processing, in particular to an active dry yeast capable of increasing the service life of yeast 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, suc...

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