Method for preparing yeast peptide utilizing beer yeast

A technology of brewer's yeast and yeast peptide is applied in the preparation of yeast peptide, and the field of preparation of yeast peptide by using brewer's yeast can solve the problems of indigestion, absorption and utilization, thick brewer's yeast cell wall and low added value, etc., and achieves ideal product form, Easy to digest and absorb, the effect of increasing the content

Active Publication Date: 2007-03-28
INFINITUS (CHINA) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most breweries can only use dried beer yeast as feed, which not only has low added value, but also has not solved the problem of beer yeast cell wall thickness. cause environmental pollution
In recent years, the use of fishmeal or soybean protein as raw materials to produce functional peptide products in the food, medicine and feed industries has entered the stage of industrialization, but the use of brewer's yeast to produce functional peptides has not been reported yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] Concrete operation steps of the present invention are as follows:

[0008] a. Collect beer yeast mud or yeast powder,

[0009] b. Squeeze explosion

[0010] b.1 Twin-screw extrusion

[0011] b.2 The feeding speed is 30-35kg / h

[0012] b.3 Screw speed is 240-250r / min

[0013] b.4 The extrusion temperature is 85°C-95°C,

[0014] c. Blending

[0015] c.1 Make the solid content reach 50%-55%

[0016] c.2 adjust the pH to 4.5-4.8,

[0017] d. Enzymatic hydrolysis to break the wall

[0018] d.1 Add wall breaking enzyme 0.3%-0.5%

[0019] d.2 Enzyme hydrolysis temperature 50°C-60°C

[0020] d.3 Enzyme hydrolysis time 13h-15h,

[0021] e. Secondary mixing

[0022] e.1 adjust the pH to 7.5-7.8,

[0023] f. Enzymatic protein

[0024] f.1 Add protease 0.1%-0.2%

[0025] f.2 Enzyme hydrolysis temperature 40°C-50°C

[0026] f.3 Enzyme hydrolysis time 23h-25h,

[0027] g. Concentrate

[0028] g.1 membrane filtration

[0029] g.2 Use a three-effect evaporator to conc...

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PUM

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Abstract

The present invention discloses a preparation method capable of utilizing beer yeast produced in the beer production to make yeast peptide. Said method includes the following step: collecting beer yeast, extruding, mixing paste, zymolysis and breaking wall, secondary mixing paste, zymolyzing protein, concentrating, drying, pulverizing so as to obtain the invented yeast peptide. Said yeast peptide can be used as raw material for making multifunctional health-care product.

Description

technical field [0001] The invention relates to a method for preparing yeast peptide, in particular to a method for preparing yeast peptide by using beer yeast, which belongs to the field of food processing. Background technique [0002] my country's beer industry is developing rapidly, and beer production has ranked first in the world for four consecutive years, exceeding 30 million tons in 2005. With the continuous increase of beer production, various wastes in the production process also increase rapidly. The largest waste is beer yeast. The production of beer yeast accounts for about 8‰ of beer production. Beer yeast is rich in nutrition. Composed of 35% to 50% protein, 35% to 40% carbohydrates, nucleic acid and other substances, it is a good single-cell protein resource, and contains 8 kinds of amino acids and 14 kinds of minerals necessary for humans and animals , almost all kinds of vitamins, nucleic acids and glutathione and other nutrients, have a variety of effect...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/18
Inventor 杜冰杨公明梁淑如郭卫芸
Owner INFINITUS (CHINA) CO LTD
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