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 substan

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0027] Example 1 Beer yeast washing and wall breaking:

[0028] Add 1 part of beer yeast mud to 2 times the volume and wash with purified water at 4°C, filter through 100 mesh filter to remove hop impurities, centrifuge and wash 1-2 times to obtain washed yeast mud, and prepare yeast mud with a concentration of 10-30%. Sodium chloride concentration 2-5%, 40-60℃ for 0.5-2h, use APV-2000 high pressure homogenizer at 110-120Mpa pressure to homogenize and break the wall, cyclic 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 rate of yeast cell wall breaking; N 1 is the number of cells that appear pink by Gram stain; N2 is the number of cells that appear purple by Gram stain

Example Embodiment

[0031] Example 2 Enzymatic hydrolysis and extraction of broken yeast mud:

[0032] The above-mentioned broken yeast mud, the concentration is 10-20%, the pH is adjusted to 7-7.5, the enzyme amount of yeast extracting enzyme (Guangxi Nanning Pangbo Biological Engineering Co., Ltd.) is 3-6.0%, the temperature is 55-60℃, the enzyme is stirred After 5-12h, the DH value of hydrolysis degree reaches 20-33%. The temperature is increased to kill the enzyme, and the concentration of the yeast sauce is 60-70% by vacuum concentration.

Example Embodiment

[0033] Example 3 Enzymatically hydrolyzing yeast mud Maillard reaction to increase aroma and color:

[0034] 100 parts of broken wall enzymatic yeast mud add 2 parts of glucose, 2 parts of xylose, 1 part of lysine, 1 part of cysteine ​​hydrochloride, 1 part of glycine, adjust pH 6.0-6.5, in the reactor React at 100-120℃ for 30-40min to obtain Maillard reaction type yeast sauce, with rich meat sauce aroma and deep red color. Detected by GC-MS with GC-MS, 3-methyl-3-furanthiol is detected , 3-mercapto-3-pentanone, 1,2-ethanedithiol, 2-ethylpyrazine, 2,4,5-trimethylthiazole, 2-acetylfuran and other flavor compounds. The Maillard reaction type yeast sauce is used for flavor enhancement and blending of the final product yeast sauce.

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PUM

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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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