8 results about "Yeast suspension" patented technology

The application discloses a highland barley yellow rice wine fermenting agent and a preparation method and application thereof, and relates to the technical field of fermentation and brewing of wine. The highland barley yellow rice wine fermenting agent is configured by microbial suspensions of the following types: mold suspensions, yeast suspensions, non-brewing yeast suspensions and lactic acid bacterial suspensions. The highland barley yellow rice wine is prepared by using the highland barley yellow rice wine fermenting agent for fermentation. The fermenting agent is prepared by mixing multiple strains, is used for highland barley yellow rice wine fermentation, can effectively promote the yellow rice wine fermentation process, improves the brewing efficiency, and meanwhile improves the flavor and quality of the product highland barley yellow rice wine.

The invention relates to a method for preparing dried Schizosaccharomyces, preferably S. pombe, yeast product, which product is an Active Dried Yeast (ADY), the method comprising - growing a viable Schizosaccharomyces, preferably S. pombe, in a culture medium, thereby obtaining a grown viable Schizosaccharomyces, preferably S. pombe, yeast having a protein content of 49.0 wt.% or less based on dry yeast weight; - recovering the grown Schizosaccharomyces, preferably S. pombe, yeast from the culture medium and obtaining a suspension of recovered viable Schizosaccharomyces, preferably S. pombe, cells; - drying the suspension of recovered Schizosaccharomyces, preferably S. pombe,, thereby obtaining the Active Dried Yeast, the Active Dried Yeast containing at least 1.0 x 1010 viable Schizosaccharomyces, preferably S. pombe, cells per gram Active Dried Yeast, and having a protein content of 49.0 wt.% or less based on dry weight of the Active Dried Yeast. The invention further relates to Schizosaccharomyces, preferably S. pombe, ADY and various uses thereof.

The invention discloses a making method of manyprickle acanthopanax fruit polysaccharide steamed buns. The preparation method comprises the following specific steps: 1) weighing raw materials: weighing the required raw materials in proportion; 2) raw material pretreatment: sieving the acanthopanax fruit polysaccharide dry powder; 3) polysaccharide extraction: extracting acanthopanax fruit polysaccharide by adopting an ultrasonic water extraction method, and setting ultrasonic parameters: 35 minutes at 55 DEG C, 200W and a material-liquid ratio of 1: 10g / mL. (4) kneading dough: stirring the high gluten flour, the acanthopanax fruit polysaccharide powder, the white granulated sugar and the yeast suspension together, and kneading into dough; 5) fermentation: putting the dough into a constant-temperature fermentation box for fermentation for 60 minutes at the temperature of 40 DEG C and the humidity of 80% RH; (6) shaping and fermenting: kneading the dough until the surface is smooth, and fermenting at room temperature for 20 minutes; and (7) steaming: steaming for 10 minutes at the power of 2100W and then steaming for 10 minutes at the power of 1600W, stopping fire for 5 minutes, and boiling to obtain a finished product. The manyprickle acanthopanax fruit polysaccharide steamed bun takes the flour and the manyprickle acanthopanax fruit polysaccharide as main raw materials, and the prepared manyprickle acanthopanax fruit polysaccharide steamed bun is rich in fragrance, attractive in color and rich in nutrition and can be eaten as functional food.

The invention discloses a making method of purple perilla steamed buns. The preparation method comprises the following specific steps: 1) weighing raw materials: accurately weighing the required raw materials in proportion; 2) raw material pretreatment: sieving the freeze-dried purple perilla powder; 3) yeast activation: adding dry yeast into warm water, and stirring to activate the yeast; (4) kneading dough: stirring the high gluten flour, the purple perilla freeze-dried powder, the white granulated sugar and the yeast suspension liquid together until the materials are completely fused, and kneading into dough; 5) fermentation: putting the dough into a constant-temperature fermentation box for fermentation, and setting parameters as follows: the temperature is 40 DEG C, the humidity is 80% RH, and the fermentation time is 60 min; (6) shaping and fermenting: kneading the dough until the surface is smooth, putting the dough on a steaming grate, and fermenting at room temperature for 20 minutes; and 7) steaming: weighing 2000mL of water, pouring into a stainless steel steamer, steaming for 10 minutes at the power of 2100W, then steaming for 10 minutes at the power of 1600W, stopping fire for 5 minutes, and boiling to obtain the finished product. According to the purple perilla steamed bun disclosed by the invention, the flour and the purple perilla powder are used as main raw materials, and the prepared purple perilla steamed bun is rich in fragrance, attractive in color and rich in nutrition, can be used as staple food and also can be used as health-care food.

The invention discloses a preparation method of nanoscale wall-broken selenium-enriched yeast, and relates to the technical field of food biologication.The preparation method comprises the following steps that selenium-enriched yeast suspension liquid is prepared; the selenium-enriched yeast suspension is subjected to mild local pore pretreatment, and local pores are formed in cell walls; a mixed solution containing amphiphilic molecules is added into the treated suspension liquid, a reaction is carried out under the low-strength shearing condition to form nanosheets, and the amphiphilic molecules comprise beta-cyclodextrin or a derivative thereof; and carrying out stabilizing treatment on the obtained product, and drying to obtain the nano-scale wall-broken selenium-enriched yeast. According to the invention, the nano-scale wall breaking with relatively ordered structure of the cell wall is realized, and the release and absorption efficiency of the selenium component in the gastrointestinal tract can be obviously improved; the wall breaking process is mild, low in temperature and low in shearing, the structural integrity and biological activity of selenium active ingredients are effectively protected, and the retention rate of the active ingredients is remarkably superior to that of a traditional violent wall breaking method.

FIELD: food industry.SUBSTANCE: method for producing pan bread from composite wheat-flax-camelina flour is characterized by the fact that the composite wheat-flax-camelina flour is obtained by mixing premium wheat baking flour with flax-camelina flour, taken in the ratio of 95:5, 90:10, 85:15. The content of flaxseed and camelina flour in the composition is taken in equal proportions of 2.5:2.5, 5.0:5.0 and 7.5:7.5, respectively. Next, a yeast suspension is prepared from pressed yeast and a salt solution. Then the dough is kneaded, whereas flour, yeast suspension, salt solution, and the remaining water are fed into the dough mixing machine, the dough is kneaded for 3 minutes, the temperature of the dough after kneading is 30 °C. Then the dough is placed in a proofing cabinet for fermentation for 170 minutes at a temperature of 40 °C and relative humidity of 75-85% with two kneadings after 60 and 120 minutes from the start of fermentation. Next, the dough piece is cut and shaped, then the dough piece is placed on a baking sheet and placed in a proofing cabinet for final proofing for 30 minutes at a temperature of 40 °C and relative humidity 75-85%. Next, the dough piece is baked in a convection oven with humidification of the baking chamber at a temperature of 220 °C for 30 minutes. Then the shaped bread made from composite wheat-flax-camelina flour is cooled at room temperature.EFFECT: increased nutritional and biological value of bakery products.1 cl, 4 tbl

Method for performing a fermenting process and Apparatus for performing said method, wherein the method for performing a fermenting process in a fermentation vessel, comprising: supplying a yeast suspension into the fermentation vessel (S1), fermenting, during the fermentation process, the yeast suspension within the fermentation vessel (S2), wherein, during the fermenting process, yeast can accumulate in a lower portion of the vessel, and, during at least part of the fermentation process, carrying out a recirculating process in an at least quasi- continuous or continuous manner (S3), which recirculating process comprises: withdrawing yeast suspension, including accumulated yeast, from the lower portion of the vessel (S31), separating the withdrawn yeast suspension by means of a separating device to thereby obtain, from the withdrawn yeast suspension, extracted yeast as retentate and remaining liquid as permeate (S32), and recirculating the permeate into the fermentation vessel (S33).

The present application relates to the technical field of microorganism separation, in particular to a yeast cell separation method and system based on microspotting equipment, comprising: diluting yeast suspension and adding hydrogel to obtain pretreated suspension, and measuring 1 microliter and placing in a microplate; using a microspotting needle to capture a single yeast cell from the 1 microliter suspension and release to a target well, with adsorption negative pressure controlled to 0.02 MPa, slow pressure release when releasing, preheating before adsorption of the spotting needle, and cooling after capturing to maintain cell activity; performing microscopic observation on the receiving well, marking the well containing only a single cell, and adding culture medium for monoclonal culture. The present application realizes controllable separation of a single yeast cell in a 1 microliter limit microvolume, ensures low cell damage through cooperative limitation of mechanical and thermodynamic parameters, eliminates multi-cell mixing through a closed-loop design of spatial separation by hydrogel and end-point verification, and makes conventional microspotting equipment have a single cell sorting function, which is suitable for microbiology research and biomedical development fields.