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

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

CN105077152AActive 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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  • Yeast extract and preparation method thereof

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Experimental program
Comparison scheme
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

Patent Timeline
25 Nov 2015
Publication
CN105077152A
IPC
A23L1/226; A23L1/228; A23L1/229; C12P21/06; C12P13/14; A23L27/20; A23L27/22; A23L27/23
CPC
C12P13/14; C12P21/06
Inventors
王立序; 陈远才