Special yeast hydrolysate for aquatic products and preparation method thereof

A technology of yeast hydrolyzate and aquatic products, applied in application, animal feed, animal feed, etc., can solve the problems of affecting animal application effect, low absorption and utilization rate, aging of yeast cells, etc., to promote the development of animal immune system and promote food intake , the effect of promoting absorption

Inactive Publication Date: 2017-09-01
保山九隆酵母有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The yeast hydrolyzate produced by this general technology has problems such as aging of yeast cells, bitter taste of beer, bacterial contamination, low absorption and utilization rate, etc., which affects the application effect of animals

Method used

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  • Special yeast hydrolysate for aquatic products and preparation method thereof
  • Special yeast hydrolysate for aquatic products and preparation method thereof
  • Special yeast hydrolysate for aquatic products and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of special yeast hydrolyzate for aquatic products, comprising the following steps:

[0026] (1) Pretreatment: The temperature of fresh yeast milk is instantly raised to 55°C through a plate heat exchanger, and the pH is adjusted to 6.8 with food-grade mixed lye (that is, sodium carbonate 50% + sodium hydroxide 50%), and the concentration of yeast milk is controlled at 10Brix 0 ;

[0027] (2) Enzyme hydrolysis: based on the yeast protein content, first add 0.65% papain, enzymolyze at 55°C, pH6.8 for 4h; then add 0.3% flavor protease, enzymolyze at 58°C, pH6.3 for 4h ;

[0028] (3) Enzyme inactivation: after enzymatic hydrolysis, heat up to 85°C instantly through a plate heat exchanger, keep warm for 15 minutes, cool down to 65°C, keep warm and spray powder;

[0029] (4) Drying: the drying air inlet temperature is controlled at 215°C, and the outlet air temperature is controlled at 95°C;

[0030] (5) Packaging.

Embodiment 2

[0032] A preparation method of special yeast hydrolyzate for aquatic products, comprising the following steps:

[0033] (1) Pretreatment: The temperature of fresh yeast milk is instantly raised to 56°C through a plate heat exchanger, and the pH is adjusted to 6.9 with food-grade mixed lye (that is, sodium carbonate 50% + sodium hydroxide 50%), and the concentration of yeast milk is controlled at 15Brix 0 ;

[0034] (2) Enzyme hydrolysis: based on the yeast protein content, first add 0.65% papain, enzymolyze at 56°C and pH6.9 for 4 hours; then add 0.3% flavor protease at 59°C and pH6.6 to enzymatically Solution 4h;

[0035] (3) Enzyme inactivation: After enzymatic hydrolysis, the temperature is instantly raised to 86°C through a plate heat exchanger, kept for 20 minutes, cooled to 70°C, and sprayed with powder;

[0036] (4) Drying: the drying air inlet temperature is controlled at 220°C, and the outlet air temperature is controlled at 100°C;

[0037] (5) Packaging.

Embodiment 3

[0039] A preparation method of special yeast hydrolyzate for aquatic products, comprising the following steps:

[0040] (1) Pretreatment: The temperature of fresh yeast milk is instantly raised to 54°C through a plate heat exchanger, and the pH is adjusted to 6.7 with food-grade mixed lye (that is, sodium carbonate 50% + sodium hydroxide 50%), and the concentration of yeast milk is controlled at 13Brix 0 ;

[0041] (2) Enzyme hydrolysis: based on the yeast protein content, first add 0.65% papain, enzymolyze at 54°C, pH6.7 for 4 hours; then add 0.3% flavor protease at 57°C, pH6.0 to enzymatically Solution 4h;

[0042] (3) Enzyme inactivation: After enzymatic hydrolysis, the temperature is instantly raised to 84°C through a plate heat exchanger, kept for 17 minutes, cooled to 60°C, and sprayed with heat;

[0043] (4) Drying: the drying air inlet temperature is controlled at 217°C, and the outlet air temperature is controlled at 97°C;

[0044] (5) Packaging.

[0045] The spec...

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PUM

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Abstract

The invention relates to special yeast hydrolysate for aquatic products. The special yeast hydrolysate for aquatic products is prepared from fresh yeast milk by pretreatment, enzymatic hydrolysis, enzyme deactivation, drying and packaging. The special yeast hydrolysate for aquatic products is capable of high-efficiency wall-breaking and selective enzymatic hydrolysis for helping an organism to release functional nutrients, and improves the economic benefit of aquiculture much more efficiently. The content of crude protein in the special yeast hydrolysate for aquatic products is about 45%, and the content of small peptides is about 40% after selective enzymatic hydrolysis and much higher than 30% on the market. The special yeast for aquatic products has the effects of promoting ingestion, promoting absorption of amino acid, promoting absorption of mineral elements, having high digestibility, promoting development of the animal immune systems, improving the immunity of the animal organism, stimulating secretion of digestive enzyme, improving the activity of digestive enzyme, promoting development of intestinal mucosae, improving the anti-stress ability and disease resistance of animals, and the like.

Description

technical field [0001] The invention relates to a yeast hydrolyzate, in particular to a yeast hydrolyzate special for aquatic products and a preparation method thereof. Background technique [0002] my country's aquatic feed industry is facing a continuous rise in the prices of bulk raw materials such as fishmeal and soybean meal. The implementation of the new "Regulations on the Administration of Feed and Feed Additives" and the "Standards on the Administration of Feed Quality and Safety" have led to a sharp increase in management costs. Survival problems, poor economic situation, bleak terminal market and other current situations, not only fishmeal, but also soybean meal must be replaced at present, but irrational cost reduction will lead to low immunity of aquatic animals and aggravation of diseases. [0003] The substitution of fishmeal needs to solve several key problems: 1. Promote the digestion and absorption of raw materials and protect the balance and health of the i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K10/18A23K50/80
CPCA23K10/18A23K50/80
Inventor 王硕
Owner 保山九隆酵母有限公司
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