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Preparation method of acid-resistant salt-resistant yeast extract

A yeast extract and salt-tolerant technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, vinegar preparation, etc., can solve the problem of high cost, achieve the effect of reducing production cost and enhancing operability

Inactive Publication Date: 2018-03-30
ZHEJIANG DEQING DONGLI BIOLOGICAL DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, a lot of research has been done on the application of yeast extract in the fields of soy sauce and vinegar. At present, the commonly used methods are to use methods such as separation and ultrafiltration to improve the acid and salt tolerance of yeast extract, but the cost is relatively high.

Method used

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  • Preparation method of acid-resistant salt-resistant yeast extract
  • Preparation method of acid-resistant salt-resistant yeast extract
  • Preparation method of acid-resistant salt-resistant yeast extract

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A. Preparation of yeast slurry: use high-protein Saccharomyces cerevisiae strains to cultivate high-protein yeast milk to obtain yeast slurry with a protein content of 53%, a pH of 5.5, and a solid content of 15%;

[0033] B Autolysis: Add the obtained yeast milk into an autolysis tank and heat rapidly at 55°C for 5 hours, and control the pH to 5.5-6.0;

[0034] C enzymatic hydrolysis: after the end of autolysis, no need to adjust the pH, the temperature is 55 ℃, add 0.3% enzyme for breaking the wall, and enzymatically hydrolyze for 10 hours; After 6 hours of action with special enzymes for food, add flavor protease 0.05%, control pH 5.3-5.8, and enzymatically hydrolyze for 6 hours;

[0035] D Separation of the extract: remove the yeast cell fragments and extract the yeast leaching supernatant. Cell fragments are used as raw materials for biological feed or health products to obtain yeast extract;

[0036] E Three-effect evaporation: Evaporate and concentrate the abov...

Embodiment 2

[0042] A preparation of yeast slurry: use high-protein Saccharomyces cerevisiae strains to cultivate high-protein yeast milk to obtain yeast slurry with a protein content of 55%, a pH of 5.0, and a solid content of 15%;

[0043] B Autolysis: Add the obtained yeast milk into an autolysis tank and heat rapidly at 45°C for 8 hours to control the pH to 5.5-6.0;

[0044] C enzymatic hydrolysis: after the end of autolysis, no need to adjust the pH, the temperature is 55 ℃, add 0.2% enzyme for breaking the wall, and enzymatically hydrolyze for 12 hours; After 8 hours of action with special enzymes for food, add flavor protease 0.08%, control pH 5.3-5.8, and enzymatically hydrolyze for 6 hours;

[0045] D Separation of the extract: remove the yeast cell fragments and extract the yeast leach clear liquid. Cell fragments are used as raw materials for biological feed or health products to obtain yeast extract;

[0046] E three-effect evaporation: the above clear liquid is evaporated an...

Embodiment 3

[0052] A preparation of yeast slurry: high-protein yeast milk is cultivated by high-protein Saccharomyces cerevisiae strains, and yeast slurry will be obtained, with a protein content of 52%, a pH of 5.3, and a solid content of 15%;

[0053] B Autolysis: Add the obtained yeast milk into an autolysis tank and heat rapidly at 50°C for 8 hours, and control the pH to 5.5-6.0;

[0054] C enzymatic hydrolysis: after autolysis, no need to adjust pH, temperature 55 ℃, add 0.1% enzyme for breaking the wall, enzymatic hydrolysis for 12 hours; add 0.2% special enzyme of yeast extract after 4 hours of action of enzyme for breaking the wall, and extract in yeast After 8 hours of action with special enzymes for food, add flavor protease 0.1%, control pH 5.3-5.8, and enzymatically hydrolyze for 10 hours;

[0055] D Separation of extract: remove yeast cell fragments, extract yeast leaching liquid; cell fragments are used as raw materials for biological feed or health products to obtain yeast ...

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Abstract

The invention relates to a preparation method of acid-resistant salt-resistant yeast extract. The preparation method comprises the following steps: a) yeast cream preparation: culturing high-protein yeast milk with high-protein saccharomyces cerevisiae strains, and acquiring the yeast cream with a protein content of 50-55%, a pH value of 5.0-6.5 and a solid content of 15%; b) autolysis: subjectingthe yeast milk to separation treatment so as to obtain a yeast solution, putting the yeast solution into a leaching tank, rapidly raising the temperature to 40-60 DEG C, and conducting enzymolysis for 4-8h by fully utilizing yeast endogenous enzymes; and C) enzymolysis: adding cell wall-breaking enzymes to open a cell wall network structure.

Description

technical field [0001] The invention relates to a preparation method of an acid-resistant and salt-resistant yeast extract. Background technique [0002] Yeast extract is a nutritional, seasoning and health-care flavor enhancer prepared from edible baker's yeast or brewer's yeast. Yeast extract is a natural food ingredient with high nutritional value, so it is widely used in food processing industries such as instant noodles, meat products, soy sauce, vinegar, and chicken essence, as well as in the fields of biological fermentation and animal nutrition. [0003] The application of yeast extract in soy sauce and vinegar requires high yeast extract, good clarity, strong resistance to extreme environments, and no precipitation in low-acid and high-salt environments. Therefore, a lot of research has been done on the application of yeast extracts in the fields of soy sauce and vinegar. At present, the commonly used methods are to use methods such as separation and ultrafiltratio...

Claims

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Application Information

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IPC IPC(8): A23L33/145A23L27/00A23L27/50C12J1/04C12N1/16C12N1/06C12R1/865
CPCA23L27/00A23L27/50A23L33/145A23V2002/00C12J1/04C12N1/063C12N1/16A23V2250/218
Inventor 严阿根
Owner ZHEJIANG DEQING DONGLI BIOLOGICAL DEV
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