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Yeast sauce and preparation method thereof

A technology of yeast sauce and yeast, which is applied in the field of sauce product processing, to achieve the effects of short production time, high wall breaking rate and small loss of nutrients

Pending Publication Date: 2020-05-15
张晓莉 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yeast extract has comprehensive nutrition and unique properties. It is rich in various B vitamins and trace elements, peptide compounds, 18 kinds of amino acids needed by the human body, especially rich in lysine which is insufficient in grains, and also contains relatively There are many anti-aging factors such as glutathione, ergosterol and the by-products of RNA degradation, guanosine and inosine, as well as physiologically active substances for the prevention and treatment of cardiovascular diseases. It does not contain cholesterol and saturated fatty acids. It is a seasoning , nutrition and health care with unique nutritional characteristics, but there is no yeast sauce product in China at present. According to the taste of Chinese people, the present invention has invented a yeast sauce product suitable for Chinese people's taste, which is processed by modern biotechnology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1 brewer's yeast washes broken wall broken wall:

[0028] Add 1 part of beer yeast puree to 2 times the volume and wash it with purified water at 4°C, filter through a 100-mesh filter to remove hop impurities, centrifuge, and wash 1-2 times to obtain the washed yeast puree, and prepare a yeast puree with a concentration of 10-30%. The concentration of sodium chloride is 2-5%. After standing at 40-60°C for 0.5-2h, use APV-2000 high-pressure homogenizer to homogeneously break the wall under the pressure of 110-120Mpa, and cycle the treatment 1-2 times. The cell wall breaking rate is 96- 100%,

[0029] Cell wall breaking rate α=N1 / N2+N2×100%

[0030] Among them: α is the breaking rate of yeast cells; N 1 is the number of cells showing pink color by Gram staining; N2 is the number of cells showing purple color by Gram staining

Embodiment 2

[0031] Enzymolysis and Fresh Extraction of Broken Yeast Mud of Embodiment 2:

[0032] The above-mentioned broken yeast mud, the concentration is 10-20%, adjust the pH value to 7-7.5, add yeast extract enzyme (Guangxi Nanning Pangbo Biological Engineering Co., Ltd.) enzyme amount 3-6.0%, temperature 55-60 ℃, stir the enzyme After 5-12 hours of solution, the DH value of the degree of hydrolysis reaches 20-33%. Heat up to inactivate the enzyme, and vacuum concentrate to a yeast sauce concentration of 60-70%.

Embodiment 3

[0033] Example 3 Enzymolysis of Yeast Mud Maillard Reaction for Flavor and Color Enhancement:

[0034]Add 100 parts of broken wall enzymatic yeast slime, 2 parts of glucose, 2 parts of xylose, 1 part of lysine, 1 part of cysteine ​​hydrochloride, 1 part of glycine, adjust the pH to 6.0-6.5, in the reaction kettle React at 100-120°C for 30-40 minutes to obtain Maillard reaction yeast sauce, which has a rich meat sauce aroma and deep red color. 3-methyl-3-furanthiol was detected by GC-MS. , 3-mercapto-3-pentanone, 1,2-ethanedithiol, 2-ethylpyrazine, 2,4,5-trimethylthiazole, 2-acetylfuran and other flavor compounds. The Maillard reaction type yeast paste is used for flavoring and blending of the final product yeast paste.

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Abstract

The invention relates to a yeast sauce and a preparation method thereof. The preparation method comprises the following steps: with waste beer yeast as a raw material, washing the waste beer yeast with water, centrifugally separating yeast milk at a high speed, subjecting the yeast milk to wall-breaking by adopting a high-pressure homogenizer, carrying out hydrolyzing by adopting a yeast extraction enzyme, adding glucose, xylose and specific amino acid into a wall-breaking hydrolysate of the yeast, and performing a Maillard color enhancement and aroma enhancement reaction by adopting an extrusion bulking machine, and carrying out low-temperature vacuum concentration so as to obtain a base of the yeast sauce. The yeast sauce of the invention caters for the taste of Chinese people, is processed by adopting a modern biotechnology, and is high in production efficiency, controllable in quality, low in salt, rich in nutritional ingredients and beneficial for food nutrition and body health ofChinese people.

Description

technical field [0001] The invention relates to the technical field of sauce product processing, in particular to a yeast sauce and a preparation method thereof. Background technique [0002] Vegemite is the most famous symbol of Australian food culture and also the national food of Australia. It was developed by Australian food technologist Cyril P. Callister in 1922 and has a history of more than 80 years. In 1922, because the war blocked the import of yeast paste, and the life of Australians was inseparable from a yeast paste spread on bread, food expert Dr. Cyril P. Callister invented this food. Launched in Australian supermarkets in late 1923, it is famous for its unique taste and has been a must-have breakfast food for Australians, men, women and children since its inception. In October 2008, the billionth can of Vegemite was produced. Today, the brand ownership of Vegemite has belonged to the American food giant Kraft Foods Co., Ltd., and Vegemite in most parts of t...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L25/10A23L31/10
CPCA23L27/60A23L25/10A23L31/10A23V2002/00A23V2250/76
Inventor 张晓莉余晓斌
Owner 张晓莉
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