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Preparation method capable of storing saccharomyces cerevisiae for long term and preventing saccharomyces cerevisiae from deteriorating

A baker's yeast, long-term preservation technology, applied in the methods of using microorganisms, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of loss of activity, unfavorable long-term preservation of yeast, slowing down the production speed of bread, etc., and achieves increased preservation. time, improving preservative resistance, and enhancing fermentation vigor

Inactive Publication Date: 2020-06-19
乐斯福(明光)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Studies have shown that preservatives can significantly inhibit yeast, which will have an effect on yeast, making it inactive and reducing the production speed of bread. At the same time, it is not conducive to the long-term preservation of yeast. Therefore, we introduce a long-term preservation Preparation method of baker's yeast to prevent spoilage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method for long-term preservation of baker's yeast to prevent deterioration, comprising the steps of:

[0018] S1. Add carbon source to distiller's grains to obtain pretreated distiller's grains, add mixed enzyme solution, preservative, reduced iron powder and natamycin to the obtained pretreated distiller's grains to make fermentation base material, after fermentation and cultivation, dry , crushing and sieving to obtain yeast culture;

[0019] S2, screening yeast on yeast cultures containing 0.1wt% preservatives, selecting yeasts with large colonies, and storing them on slant yeast cultures containing 0.2wt% preservatives for screening, selecting yeasts with large colonies;

[0020] S3. Add 0.5‰ iso-VC sodium, 0.5‰ citric acid, 0.5‰ sodium citrate and 15% modified starch to the yeast obtained in step S2, mix well, spray pectin solution after breaking up, and use a swing granulator to form granules Granular yeast residue, the granulated mesh is 50 mesh; ...

Embodiment 2

[0027] A preparation method for long-term preservation of baker's yeast to prevent deterioration, comprising the steps of:

[0028] S1. Add carbon source to distiller's grains to obtain pretreated distiller's grains, add mixed enzyme solution, preservative, reduced iron powder and natamycin to the obtained pretreated distiller's grains to make fermentation base material, after fermentation and cultivation, dry , crushing and sieving to obtain yeast culture;

[0029] S2, screening yeast on yeast cultures containing 0.5wt% preservatives, selecting yeasts with large colonies, and storing them on slant yeast cultures containing 0.6wt% preservatives for screening, selecting yeasts with large colonies;

[0030] S3. Add 0.8‰ iso-VC sodium, 0.5‰ citric acid, 0.8‰ sodium citrate and 15-20% modified starch to the yeast obtained in step S2, mix well, spray pectin solution after breaking up, and use a shaking granulation mechanism Granulate into granular yeast slag, the granulation mesh ...

Embodiment 3

[0037] A preparation method for long-term preservation of baker's yeast to prevent deterioration, comprising the steps of:

[0038] S1. Add carbon source to distiller's grains to obtain pretreated distiller's grains, add mixed enzyme solution, preservative, reduced iron powder and natamycin to the obtained pretreated distiller's grains to make fermentation base material, after fermentation and cultivation, dry , crushing and sieving to obtain yeast culture;

[0039] S2, screening yeast on yeast cultures containing 0.8wt% preservatives, selecting yeasts with large colonies, and storing them on slant yeast cultures containing 0.5wt% preservatives for screening, selecting yeasts with large colonies;

[0040] S3. Add 1.0‰ iso-VC sodium, 0.8‰ citric acid, 0.6‰ sodium citrate and 20% modified starch to the yeast obtained in step S2, mix well, spray pectin solution after breaking up, and use a swing granulator to form granules Granular yeast residue, the granulation mesh is 100 mesh...

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Abstract

The invention discloses a preparation method capable of storing saccharomyces cerevisiae for a long term and preventing the saccharomyces cerevisiae from deteriorating. The preparation method comprises the following steps of S1, supplementing a carbon source to distillers' grains to obtain pretreated distillers' grains, adding mixed enzyme liquid, a preservative, reduced iron powder and natamycinto the obtained pretreated distillers' grains to obtain fermentation base materials, after fermentation culture, performing baking, performing crushing, and performing screening so as to obtain yeastcultures; S2, screening yeasts on the yeast cultures containing 0.1-1wt% of preservatives, selecting yeasts large in colonies, storing the selected yeasts on bevel yeast cultures containing 0.1-1wt% of preservatives for screening, and selecting yeasts large in colonies; and S4, conveying granular yeast residues into a boiling dryer for drying, wherein the air inlet temperature is 80-120 DEG C, thedrying time is at least 30 minutes, and enabling moisture not to be higher than 10%, so as to obtain the saccharomyces cerevisiae. According to the preparation method disclosed by the invention, theyeasts are screened on the yeast cultures containing 0.1-1wt% of preservatives and the bevel yeast cultures containing 0.1-1wt% of preservatives, so that the fermentation vitality of the saccharomycescerevisiae in the presence of the preservatives, and the storage time of the saccharomyces cerevisiae can be prolonged.

Description

technical field [0001] The invention belongs to the technical field of preparing baker's yeast, and more specifically relates to a preparation method for long-term preservation of baker's yeast to prevent deterioration. Background technique [0002] In the bread production process, baker's yeast plays a key role in the fermentation of dough. At the same time, in order to improve the preservation time of bread, it is necessary to add preservatives in the production process. The vitality and fermentation power of yeast are directly related to the quality of bread products. quality, while yeast is a fungal microorganism. Studies have shown that preservatives can significantly inhibit yeast, which will have an effect on yeast, making it inactive and reducing the production speed of bread. At the same time, it is not conducive to the long-term preservation of yeast. Therefore, we introduce a long-term preservation Preparation of baker's yeast to prevent spoilage. Contents of t...

Claims

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Application Information

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IPC IPC(8): C12N1/36C12N1/18C12R1/865
CPCC12N1/36C12N1/18
Inventor 孔立新
Owner 乐斯福(明光)有限公司