CN101225363A - Method for preparing high-activity yeast by using sweet sorghum juice - Google Patents
Method for preparing high-activity yeast by using sweet sorghum juice Download PDFInfo
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- CN101225363A CN101225363A CNA2008100175123A CN200810017512A CN101225363A CN 101225363 A CN101225363 A CN 101225363A CN A2008100175123 A CNA2008100175123 A CN A2008100175123A CN 200810017512 A CN200810017512 A CN 200810017512A CN 101225363 A CN101225363 A CN 101225363A
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Abstract
The invention provides a preparation method for high activity yeast by using sweet sorghum juice, which is characterized in that sweet sorghum stalks is squeezed into juice, and the juice is filtered; yeast with 5% to 10% weight of the filtrate is added to the filtrate; the filtrate is fermented for 12 to 24 hours under the temperature of 28 to 30 DEG C with a pH value of 4.5 to 5; the filtrate is subject to centrifugal separation, and the active fresh yeast is obtained. The preparation method for high activity yeast by using sweet sorghum juice has the advantages of simple process and low cost. In the produced high activity yeast product, crude protein content is greater than 46.8%, water is less than 70% and bio mass is more than 100g/L; the obtained active fresh yeast also can be deeply processed into high activity dry yeast and yeast extract, and by measurement, at the pH value of 6.2 to 6.5, the living cell rate of the dry yeast is above 70%, dry matter in the yeast extract is greater than 70%, total nitrogen (dry basis) is greater than 9.0%, amino acid nitrogen (dry basis) is greater than 3.3%, and water is less than 30%.
Description
Technical field
The invention belongs to microbial technology field, relate to a kind of preparation method of high-activity yeast, relate in particular to a kind of method of utilizing sweet sorghum juice to produce high activity dried yeast and extract thereof.
Background technology
Yeast is a kind of very important industrial raw material, has broad application prospects in industries such as food, healthcare products.Yeast probably is divided into two classes, and a class is a fresh yeast, and another kind of is high activity dried yeast.The production of fresh yeast at present both at home and abroad mainly utilizes molasses, corn juice as fermention medium, through enlarged culturing with breeding, separate, prepared such as squeezing forms.Prepare yeast with molasses as fermented liquid, owing to be subjected to the restriction of various factors,, more and more do not receive an acclaim as molasses fermented process complexity, seriously polluted etc.Prepare yeast with corn juice as fermented liquid,, be unfavorable for enlarging scale production owing to be subjected to the restriction of grain-supply.
High activity dried yeast is the active dry mycelium that the strong yeast cake of vitality make after through the high temperature fast dewatering, has that the organism water content is low, rehydration is fast, and storage endurance, advantage such as easy to use have development space widely.Yeast extraction (being dry yeast) is a staple product of yeast industry, in instant noodles industry, the food flavouring industry of China, be used for industries such as substratum the large development prospect is also arranged.Yeast extraction also has extensive use in pharmaceutical industries in addition, and as in nutritional supplements, nutrient fortified health-care product industry, yeast extraction can play the effect of balance amino acid, vitamin B group and micro-ratio, is natural nutrition-fortifying agent.The low product salt of yeast extraction also has very big application prospect in beverage industries.
Yeast extract is another product that has potentiality in the yeast production.Yeast extract is to be raw material with the fresh food yeast, adopts modern international advanced biotechnology, yeast cell internal protein, nucleic acid etc. is carried out biology will separate, through the refining functional natural flavouring of a kind of nutritional type that forms.Its main component is multiple amino acids, peptide matters, flavour nucleotide, vitamin B group etc., do not contain cholesterol and saturated fatty acid, have characteristics such as pure natural, nutritious, delicious flavour, aromatic flavour, be widely used in liquid flavouring, special delicious sauce, powder condiment, meat product, aquatic product, animal medicinal extract replica, can and the vegetables product.
Sweet sorghum is the high energy crop that a kind of grain stalk is all received, and planting range is extensive, and the output height is as the important source material of obtaining the syrup source.Advantages such as that sweet sorghum itself has is drought-resistant, salt tolerant alkali have been stored a large amount of sugars in its straw, mainly be the fermentable sugar based on glucose and fructose.Therefore, the juice that utilizes sweet sorghum straw squeezing gained is that a kind of yeast of both economic environmental protection is produced approach as the active bread yeast of fermented liquid fermentative production.
Summary of the invention
The purpose of this invention is to provide a kind of method of utilizing sweet sorghum juice to produce high-activity yeast.
The present invention prepares the method for high-activity yeast, is the sweet sorghum straw is squeezed into juice, filters, and inserts bacterial classification in filtrate, regulates pH to 4.5～5, in 28 ℃～30 ℃ bottom fermentations 12～24 hours, separate active fresh yeast; The bacterial classification that inserts is a yeast, and the access amount is 5%～10% of a filtrate weight.
The active fresh yeast of the inventive method preparation, color and luster: be faint yellow; Smell: have the zymic distinctive smell, no corruption is as good as stink.
The physical and chemical index of active fresh yeast is as follows:
Gross protein value＞46.8%; Moisture＜70%; Biomass＞100 grams per liters.
The present invention can through fluidised bed drying, can get high activity dried yeast with after the granulation of gained high reactivity fresh yeast under 36 ℃～40 ℃.After measured, the dry yeast living cell rate is more than 70%.
The present invention can also be diluted with water to concentration 10%～15% with the active fresh yeast of gained, or above-mentioned gained active dry yeast added the yeast suspension that water is made concentration 10%～15%, the NaCl that adds yeast weight 0.5～1.5% is that promotor is stirred self-dissolving 6～10 hours, the papoid that adds active fresh yeast weight 0.3%～1.0% then, enzymolysis 15～25 hours, after the centrifugation, with supernatant liquor 70 ℃～75 ℃ of temperature, vacuum tightness 0.2～0.5MP concentrate down yeast extract.
The yeast extract Oranoleptic indicator of the present invention's preparation is as follows:
Color and luster: yellowish-brown or tawny
Smell: have the yeast extract distinctive smell, free from extraneous odour.
The yeast extract physical and chemical index is as follows:
Dry-matter %＞70, total nitrogen (in butt)＞9.0%, amino-acid nitrogen (in butt)＞3.3%, pH:6.2～6.5, moisture＜30%.
The present invention compared with prior art has the following advantages:
1, product quality height is active high: the live yeast that the present invention produces, gross protein value＞46.8%; Moisture＜70%; Biomass＞100 grams per liters.
2, technology is simple, with low cost: with produce yeast with maize raw material and compare, can save the process that the shallow lake is converted into fermentable sugar in the production process, shortened fermentation period short (shortening 3～5 hours) than corn fermentation, simplified production technique, improved the fermentation efficiency height, also reduced production cost simultaneously, cut down the consumption of energy: energy consumption is saved 600 yuan/ton than corn fermentation.
3, pollution is few, environmental protection: the mash after the sorgo juice fermentation pollutes few, can discharge after the simple water treatment of process, helps environmental protection.
Embodiment
The preparation of embodiment 1, high reactivity fresh yeast
The sweet sorghum straw is squeezed into juice, filter, insert 5%～10% yeast of filtrate weight in filtrate, regulate pH to 4.5～5, in 28 ℃～30 ℃ bottom fermentations 12～24 hours, centrifugation got active fresh yeast.
The active fresh yeast of preparation, color and luster: be faint yellow; Smell: have the zymic distinctive smell, no corruption is as good as stink.
The physical and chemical index of active fresh yeast is as follows:
Gross protein value＞46.8%; Moisture＜70%; Biomass＞100 grams per liters.
The preparation of embodiment 2, high activity dried yeast
The sweet sorghum straw is squeezed into juice, filter, 5%～10% of access filtrate weight yeast in filtrate, regulate pH to 4.5～5, in 28 ℃～30 ℃ bottom fermentations 12～24 hours, after centrifugation, the granulation, under 36 ℃～40 ℃, get high activity dried yeast through fluidised bed drying.
After measured, the dry yeast living cell rate is more than 70%.
The preparation of embodiment 3, yeast extract
The sweet sorghum straw is squeezed into juice, filter, insert 5%～10% yeast of filtrate weight in filtrate, regulate pH to 4.5～5, in 28 ℃～30 ℃ bottom fermentations 12～24 hours, centrifugation got active fresh yeast.The NaCl that gained high reactivity fresh yeast is diluted with water to concentration 10%～15% adding yeast weight 0.5～1.5% is that promotor is stirred self-dissolving 6～10 hours, the papain enzymolysis 15～25 hours that adds active fresh yeast weight 0.3～1.0% then, after the centrifugation, with supernatant liquor 70 ℃～75 ℃ of temperature, vacuum tightness 0.2～0.5MP concentrate down yeast extract.
The yeast extract of preparation is yellowish-brown or tawny, has the yeast extract distinctive smell, free from extraneous odour.Its physics index is as follows:
Dry-matter %＞70, total nitrogen (in butt)＞9.0%, amino-acid nitrogen (in butt)＞3.3%pH:6.2～6.5, moisture＜30%.
The preparation of embodiment 4, yeast extract
The sweet sorghum straw is squeezed into juice, filter, 5%～10% of access filtrate weight yeast in filtrate, regulate pH to 4.5～5, in 28 ℃～30 ℃ bottom fermentations 12～24 hours, after centrifugation, the granulation, under 36 ℃～40 ℃, get high activity dried yeast through fluidised bed drying.Again active dry yeast is added the yeast suspension that water is made concentration 10%～15%, the NaCl that adds yeast weight 0.5～1.5% is that promotor is stirred self-dissolving 6～10 hours, the papain enzymolysis 15～25 hours that adds active fresh yeast weight 0.3～1.0% then, after the centrifugation, 70 ℃～75 ℃ of temperature, vacuum concentration gets yeast extract under vacuum tightness 0.2～0.5MP with supernatant liquor.
The yeast extract of preparation is yellowish-brown or tawny, has the yeast extract distinctive smell, free from extraneous odour.Its physics index is as follows:
Dry-matter %＞70, total nitrogen (in butt)＞9.0%, amino-acid nitrogen (in butt)＞3.3%pH:6.2～6.5, moisture＜30%.
Claims (4)
1. a method of utilizing sweet sorghum juice to prepare high-activity yeast is characterized in that: the sweet sorghum straw is squeezed into juice, filter, in filtrate, insert the yeast of filtrate weight 5%～10%, regulate pH to 4.5～5, in 28 ℃～30 ℃ bottom fermentations 12～24 hours, separate active fresh yeast.
2. utilize sweet sorghum juice to prepare the method for high-activity yeast according to claim 1, it is characterized in that: after the granulation of gained high reactivity fresh yeast, under 36 ℃～40 ℃, get high activity dried yeast through fluidised bed drying.
3. utilize sweet sorghum juice to prepare the method for high-activity yeast according to claim 1, it is characterized in that: gained high reactivity fresh yeast is diluted with water to concentration 10%～15%, the NaCl that adds yeast weight 0.5～1.5% is a promotor, stir self-dissolving 6～10 hours, the papain enzymolysis 15～25 hours that adds active fresh yeast weight 0.3%～1.0% then, after the centrifugation, supernatant liquor is in 70 ℃～75 ℃ of temperature, vacuum tightness 0.2～0.5MP concentrate down yeast extract.
4. as described in claim 2, utilize sweet sorghum juice to prepare the method for high-activity yeast, it is characterized in that: the gained active dry yeast is added the yeast suspension that water is made concentration 10%～15%, the NaCl that adds yeast weight 0.5～1.5% is a promotor, stir self-dissolving 6～10 hours, the papain enzymolysis 15～25 hours that adds active fresh yeast quality 0.3%～1.0% then, after the centrifugation, supernatant liquor is in 70 ℃～75 ℃ of temperature, vacuum tightness 0.2～0.5MP concentrate down yeast extract.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2008100175123A CN101225363A (en) | 2008-02-01 | 2008-02-01 | Method for preparing high-activity yeast by using sweet sorghum juice |
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| CNA2008100175123A CN101225363A (en) | 2008-02-01 | 2008-02-01 | Method for preparing high-activity yeast by using sweet sorghum juice |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010072094A1 (en) * | 2008-12-24 | 2010-07-01 | 安琪酵母股份有限公司 | Yeast extract with high glutamic acid content and producing method thereof |
| CN108029919A (en) * | 2017-12-28 | 2018-05-15 | 熙可食品(安徽)有限公司 | A kind of wild strawberry solid beverage and preparation method thereof |
-
2008
- 2008-02-01 CN CNA2008100175123A patent/CN101225363A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010072094A1 (en) * | 2008-12-24 | 2010-07-01 | 安琪酵母股份有限公司 | Yeast extract with high glutamic acid content and producing method thereof |
| CN108029919A (en) * | 2017-12-28 | 2018-05-15 | 熙可食品(安徽)有限公司 | A kind of wild strawberry solid beverage and preparation method thereof |
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Open date: 20080723 |