Active dry yeast capable of improving flavor of fermented products and preparation method of active dry yeast

Abstract

The invention discloses active dry yeast capable of improving the flavor of fermented products and a preparation method of the active dry yeast. The active dry yeast consists of the following raw materials in parts by weight: 20-30 parts of corn flour, 13-15 parts of rye bran, 18-24 parts of cottonseed flour, 2-3 parts of tangerine leaf meal, 1-2 parts of wrinkled gianthyssop leaf meal, 1-1.5 parts of mucor seed liquid, 0.2-0.4 part of vital wheat gluten, 0.2-0.4 part of brown sugar, 0.3-0.6 part of soybean milk powder, 0.1-0.3 part of microzyme seed liquid, 2-3 parts of a chicken extract, 2-3 parts of a goat bone extract, 2-3 parts of modified starch, 0.3-0.4 part of diatomite, and 0.2-0.3 part of pine pollen disruption powder. The active dry yeast disclosed by the invention can improve the stability and the activity of microzymes, improve the fermentation efficiency, shorten the fermentation period, enhance the anti-pollution capacity, and improve the controllability of a fermentation process, and can help to improve the quality and the special flavor of fermented products in the fermentation process, improve the palatability of the fermented products, and increase the nutrition content.

Description

technical field [0001] The invention relates to the technical field of animal feed processing, in particular to an active dry yeast capable of improving the flavor of fermented products 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 activitie...

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