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Yeast extract and preparation method thereof

A technology of yeast extract and yeast extract enzyme, which is applied in food preparation, fermentation, food science, etc., and can solve the problem that the content of natural glutamic acid cannot meet the replacement requirements

Active Publication Date: 2015-11-25
珠海天香苑生物科技发展股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem that the natural glutamic acid content and natural I+G content of the existing yeast extract cannot satisfy the problem of replacing the existing freshness-enhancing condiments, the present invention proposes a yeast extract and a preparation method thereof. The product uses ordinary yeast milk as raw material, through the improvement and optimization of the hydrolysis process, the total natural glutamic acid content of the prepared yeast extract is 10-25% (calculated on the dry matter after desalination), free natural glutamic acid The content of glutamic acid is 8-20% (calculated on the dry matter after desalting), and the content of its natural I+G is 4-20% (calculated on the dry matter after desalting)

Method used

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  • Yeast extract and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0026] (1) Heat the yeast milk to 85°C and autolyze for 0.5h;

[0027] (2) Cool the yeast milk after step (1) to 60°C and adjust the pH value to 6.5, then add 0.1‰ yeast extractase, 5.0‰ papain and 0.1‰ alkaline protease, and carry out the hydrolysis reaction for 8 hours;

[0028] (3) Cool down the hydrolyzate obtained in step (2) to 40°C, and adjust the pH value to 4.5, then add 5.0‰ acid protease, 1.0‰ neutral protease and 5.0‰ nuclease to carry out the hydrolysis reaction for 10 hours;

[0029] (4) Heat the hydrolyzate obtained in step (3) to 50°C, and adjust the pH value to 5.5, then add 5.0‰ glutaminase, 0.5‰ flavor protease and 0.5‰ deaminase, and carry out the hydrolysis reaction for 10 hours;

[0030] (5) Heat the hydrolyzate obtained in step (4) to 75° C., inactivate it for 0.5 h, and then centrifuge. The supernatant after centrifugation is concentrated to obtain the yeast extract.

Embodiment 2

[0032] (1) Heat the yeast milk to 87°C and autolyze for 1.2 hours;

[0033] (2) Cool down the yeast milk after step (1) to 62°C, and adjust the pH value to 6.6, then add 1.0‰ yeast extractase, 4.0‰ papain and 0.5‰ alkaline protease, and carry out the hydrolysis reaction for 9 hours;

[0034] (3) Cool down the hydrolyzate obtained in step (2) to 42°C, and adjust the pH value to 4.6, then add 4.0‰ acid protease, 0.5‰ neutral protease and 4.0‰ nuclease, and carry out the hydrolysis reaction for 12 hours;

[0035] (4) Heat the hydrolyzate obtained in step (3) to 52°C, and adjust the pH value to 5.7, then add 4.0‰ glutaminase, 1.0‰ flavor protease and 1.0‰ deaminase, and carry out the hydrolysis reaction for 12 hours;

[0036] (5) Heating the hydrolyzate obtained in step (4) to 78° C., inactivating it for 1.0 h, then filtering, and spray-drying the filtrate to obtain the yeast extract.

Embodiment 3

[0038] (1) Heat the yeast milk to 90°C and autolyze for 1.3 hours;

[0039] (2) Cool down the yeast milk after step (1) to 64°C, and adjust the pH value to 6.7, then add 2.0‰ yeast extractase, 3.0‰ papain and 1.5‰ alkaline protease to carry out the hydrolysis reaction for 10 hours;

[0040] (3) Cool down the hydrolyzate obtained in step (2) to 44°C, and adjust the pH value to 4.7, then add 3.0‰ acid protease, 2.0‰ neutral protease and 3.5‰ nuclease, and carry out the hydrolysis reaction for 14 hours;

[0041] (4) Heat the hydrolyzate obtained in step (3) to 54°C, and adjust the pH value to 6.0, then add 3.0‰ glutaminase, 1.5‰ flavor protease and 2.0‰ deaminase, and carry out the hydrolysis reaction for 14 hours;

[0042](5) Heating the hydrolyzate obtained in step (4) to 80° C., inactivating it for 1.5 h, and then centrifuging. The supernatant after centrifugation was spray-dried to obtain the yeast extract.

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Abstract

The present invention provides a yeast extract and a preparation method thereof. The method comprises the following steps that firstly yeast milk is subjected to autolysis and then subjected to hydrolysis separately in three stages, and at the same time by adjusting the addition order of enzymes, reaction pH, reaction time and temperature, the yeast extract is finally obtained through separating, concentrating or spray-drying. The yeast extract solves the problems that the yeast extract in the prior art only contains a high content of natural glutamic acids or natural I + G, but cannot have high contents of the both indexes. For the yeast extract prepared by the method, the content of natural glutamic acids in total is 10-25% (weighing by desalted dry matter), the content of free natural glutamic acids is 8-20% (weighing by desalted dry matter), and the content of natural I + G is 4-20% (weighing by desalted dry matter).

Description

technical field [0001] The invention relates to a yeast extract and a preparation method thereof, in particular to a special fresh type yeast extract and a preparation method thereof. Background technique [0002] In recent years, with the improvement of people's living standards, people have put forward new requirements for the content of diet, and various foods are increasingly developing in the direction of natural, convenient, delicious and multifunctional. Seasonings or chemical seasonings are turned to natural compound seasonings with higher taste; meanwhile, the seasoning market is also developing towards medium-to-high-end, delicious, convenient, natural and nutritious compound seasonings. Yeast extract contains amino acids and polypeptides, and also contains various active ingredients such as nucleotides, vitamins, organic acids and minerals. Its taste is delicious and strong, and it has a meat flavor. It is an excellent food seasoning with three functions of nutri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/228A23L1/229C12P21/06C12P13/14A23L27/20A23L27/22A23L27/23
CPCC12P13/14C12P21/06
Inventor 王立序陈远才陈雪松
Owner 珠海天香苑生物科技发展股份有限公司
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