Technical processing of Saccharomyces cerevisiae for food processing to realize direct edibility of protein of Saccharomyces cerevisiae

A technology for edible yeast and food processing, which is applied in the field of yeast protein, and can solve the problems that yeast cannot be eaten directly, belching and hiccups, etc.

Inactive Publication Date: 2018-07-03
夏志君
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem that yeast cannot be eaten directly in the prior art, the present invention proposes the following technical solutions to solve the problem of belching and hiccups caused by eating yeast directly, so that yeast protein can be eaten directly

Method used

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  • Technical processing of Saccharomyces cerevisiae for food processing to realize direct edibility of protein of Saccharomyces cerevisiae
  • Technical processing of Saccharomyces cerevisiae for food processing to realize direct edibility of protein of Saccharomyces cerevisiae
  • Technical processing of Saccharomyces cerevisiae for food processing to realize direct edibility of protein of Saccharomyces cerevisiae

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Embodiment 1

[0040] In order to realize the present invention, the preferred technical measures in the technical solution are.

[0041] 1. Material preparation: crush the qualified raw material yeast and sucrose to make 5-10% starch paste.

[0042] 2. Mixing: Weigh the raw material yeast and sucrose according to the technological formula, add 5-10% starch paste, and mix evenly. The degree of dryness and wetness can be controlled by the hand to knead it into a lump, and the light can be dispersed into a small lump. Wet wood.

[0043] 3. Granulation: Use a vibrating screen granulator to vibrate the wet material into granules of 20 mesh size.

[0044] 4. Drying: The wet particles are dried in a fluidized bed controlled below 60°C. Whether to dry or not should be grasped by hand feeling and visual observation. The measured moisture content of the pellets should be controlled below 5.5%.

[0045] 5. Inactivation: Increase the drying temperature of the above particles to 100±20℃ for 30-40 minutes to ina...

Embodiment 2

[0051] Experimental application of the invention

[0052] In order to find easily digestible protein for centenarian mothers suffering from cholelithiasis, the applicant spent five years consulting more than 80 domestic medicine and nutrition books, and watched CCTV’s "Healthy Road" program for several years to no avail. I checked some domestic and foreign literatures and found that yeast contains up to 40% protein. In addition, it was known that yeast had long been listed as a digestive aid in the pharmacopoeia, so the idea of ​​edible yeast protein came into being. I bought back the yeast for food processing, which is active dry yeast, for my mother to eat. It was already April 2017. My mother was already skinny and couldn't get up and rely on people to feed. After gradually increasing the amount of edible yeast protein from 1 gram per day, the reaction was hiccups, which made people feel uncomfortable. Another 6 60-90-year-olds also had the same situation. The analysis was due...

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Abstract

The invention provides technical processing of Saccharomyces cerevisiae for food processing to realize direct edibility of the protein of Saccharomyces cerevisiae. The invention is directed at Saccharomyces cerevisiae for food processing. According to a technical scheme in the invention, the raw material Saccharomyces cerevisiae and an accessory material are subjected to batching, mixing, granulating, drying, inactivation, inspection, vacuum packaging and the like (as shown in a figure 1 in the specification), so the cells of Saccharomyces cerevisiae lose activity and fermenting power and become dead cells, protein in the cells are preserved and protected from damage, and the content of the protein reaches 30% or above. Thus, compared with the prior art, the protein of Saccharomyces cerevisiae in the invention has the following two different technical characteristics: 1, the cells of Saccharomyces cerevisiae have no activity; and 2, the content of the protein is no less than 30%, and the protein of Saccharomyces cerevisiae reaches eating standards. The invention discloses novel application of Saccharomyces cerevisiae for food processing and enriches the sources of protein; the protein of Saccharomyces cerevisiae has high quality, low fat content, no cholesterol and a plurality of B-group vitamins, is easy to digest and applicable to people of all ages, especially to middle agedand old people, and shows good application prospects.

Description

Technical field [0001] The invention relates to a yeast protein that can be eaten directly Background technique [0002] The existing technology for using yeast in food is to use yeast to ferment noodles in food processing to make bread and steamed bread. For specific documents, see "Yeast for Food Processing (GB / T20886-2007)". The prior art proposes that yeast protein can be edible Foundation. The disadvantage of the prior art is that it only uses the fermenting power of yeast, and does not use up to 40% of the protein contained in the yeast as nutrition. If the yeast used for food processing is eaten directly, the stomach content will be fermented by the yeast after the consumption, and carbon dioxide gas will overflow, resulting in belching, hiccups, discomfort, and indecent. If the consumption is larger, the hiccups will be obvious, which is unacceptable. Inedible. Summary of the invention [0003] In order to solve the problem that yeast cannot be eaten directly in the pri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/195
CPCA23L33/195
Inventor 夏志君
Owner 夏志君
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