CN101536772A - Large-scale industrialized technology for beer yeast extract - Google Patents

Large-scale industrialized technology for beer yeast extract Download PDF

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CN101536772A
CN101536772A CN 200810086458 CN200810086458A CN101536772A CN 101536772 A CN101536772 A CN 101536772A CN 200810086458 CN200810086458 CN 200810086458 CN 200810086458 A CN200810086458 A CN 200810086458A CN 101536772 A CN101536772 A CN 101536772A
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yeast
technology
method
process
characterized
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CN 200810086458
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CN101536772B (en )
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严共鸿
余晓斌
吴允山
吴绮文
勇 易
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济宁圣齐生物工程有限责任公司
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    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02PCLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80Food processing
    • Y02P60/87Re-use of by-products of food processing for fodder production
    • Y02P60/873Re-use of by-products of food processing for fodder production from distillers' or brewers' waste

Abstract

The invention discloses new large-scale industrialized technology for producing novel yeast extract series products 3,000 t/a by using beer yeast slurry as an initial raw material, and belongs to the technical field of preparing series biological products from yeast. The production steps comprise preliminary treatment, debitterizing process, controllable hydrolysis process, separation and refining, condensation or spray drying. The technology is characterized in that the waste beer yeast with low cost is used as the raw material, the technology combining a physical wall-breaking method, an automatic dissolution method and an enzymolysis method is provided, the hydrolysis ratio of beer yeast protein reaches 55 percent, and the total yield reaches 60 percent. The invention also discloses a biochemical controllable debitterizing process, which solves the technical bottlenecking problems of more impurities, heavy bitter taste and low yield of the yeast slurry raw material. Three series and more than 20 yeast extract series products are successfully obtained. The comprehensive utilization rate of the yeast slurry is over 90 percent; and the technology is typical environment-friendly, clean and resource-saving technology and has remarkable economic and social benefits.

Description

大型啤酒酵母抽提物产业化工艺技术 Large beer yeast extract industrial technology

技术领域: FIELD:

本发明涉及利用啤酒废酵母生产新型的酵母抽提物系列产品的技术领域,尤其涉及利用啤酒酵母泥同时生产食品级和工业级酵母抽提物的综合方法。 The present invention relates to the use of waste beer yeast to produce new technology field yeast extract products, in particular to the use of brewer's yeast mud integrated approach to food-grade and industrial-grade yeast extract production at the same time. 背景技术- Background technique-

在本发明以前,酵母抽提物为国家九五科技攻关重点专题的科技成果已经转化为生产力, 一些大型酵母抽提物生产厂商均以面包酵母(Bread yeast)和活性干酵母(active dry yeast) 尾粉为原料,生产食品级酵母抽提物,进行内销与出口,但普遍问题是耗资耗能大,并且面临环保和资源的挑战。 Prior to the present invention, yeast extract thematic focus of scientific and technological achievements Ninth Five-Year scientific and technological country has been transformed into productive forces, some large manufacturers are yeast extract yeast bread (Bread yeast) and active dry yeast (active dry yeast) Last powder as raw material, the production of food-grade yeast extract, a domestic and export, but the general problem is costing energy consumption, and environmental challenges and resources.

近年来,虽有一些以啤酒废酵母(泥)为原料单纯提取核甘酸或单纯生产调味料或酵母粉的报道,如国家海洋局第三海洋研究所一种利用啤酒废酵母制造酵母粉的方法中国专利CN1431293公开日2003.07.23;郝全源从啤酒废酵母中提取核苷酸的方法中国专利CN1370837公开日2002.09.25;范文山啤酒废酵母制取调味液方法中国专利CN1052248公开日1991.06. 19。 Methods In recent years, although some waste beer yeast (sludge) as raw material to extract pure or simple nucleotide seasonings production reports or yeast, such as the Third Institute of Oceanography, State Oceanic Administration utilizing waste beer yeast manufacturing yeast extract Chinese Patent CN1431293 discloses date 2003.07.23; Hao Quanyuan nucleotide extracted from spent brewer yeast Chinese Patent CN1370837 discloses a method date 2002.09.25; Fan Hill brewer yeast preparation seasoning Chinese Patent CN1052248 discloses methods 1991.06 19 days. 但是他们的不足之处, 一是产品与国外产品相比,品质不高;其次产品单一,提取核甘酸或制备酵母粉后的浓浆本属废水,作为废液排放或者综合利用率较低;其三大规模产业化工艺技术不完备,且无3000t/a啤酒酵母抽提物的生产技术实践。 But their shortcomings, one product compared with foreign products, the quality is not high; secondly thick paste single product, or the preparation of yeast extract nucleotides after this case of waste, as lower emissions or waste comprehensive utilization rate; the third large-scale industrialization of technology is not perfect, and no production technology practice 3000t / a brewer's yeast extract.

发明内容- SUMMARY -

本发明的目的之一是采用啤酒厂的下脚料啤酒废酵母(Waste beer yeast),变废为宝, 研发和生产酵母抽提物,经五年研发和产业化探索,成功地解决了酵母泥(yeast slurry) 原料杂质多、苦味重、收率低等难题。 One object of the invention is the use of waste beer brewery waste yeast (Waste beer yeast), turning waste into treasure, development and production of yeast extract, after five years of research and development and industrialization of exploration, successfully resolved the yeast paste (yeast slurry) raw material impurities, bitter taste, low yield problems.

丰发明的另一目的是采用物理分离与化学预处理相结合去杂、脱苦等分离纯化方法;去除啤酒酵母在啤酒生产中所吸附的酒花树脂等携带的a-酸、异a-酸和多酚物质单宁、花色 Another object of the invention is to use abundance physical separation and chemical pretreatments combined to miscellaneous, removal waiting for separation and purification method; removing carried beer production in S. cerevisiae adsorbed a- hop resin acid, isostearic acid and a- polyphenols tannins, color

苷等苦味物质,使之成为纯净味正的酵母,用调控和优化酵母蛋白生化水解实验技术并结合食品科技方法己达产物脱苦和适应食品风味要求。 Glycosides bitter substances, making positive yeast pure flavor, with control and optimization of experimental hydrolyzed yeast protein biochemistry technology combined food product has reached SCIENCE method of debittering food flavor and adaptation requirements.

本发明再一目的研发、生产出新型的酵母抽提物,突破各个技术瓶颈,奠定大规模生产的技术基础,并成为调味品科技的有机结合点,生产出系列产品。 A further object of the present invention is the development, production a new type of yeast extract, various technical bottleneck breakthrough laid the foundation of mass production technology, and become a point of spices combine technology, produce a series of products. 本发明与现有技术相比具有以下优点: The present invention and the prior art has the following advantages:

1、再生资源利用创新与大型化:国家九五科技公关项目"酵母味素"所使用的原料只是食品级的面包酵母(Bread yeast)和活性干酵母(Active dry yeast),品质好但生产成本高。 1, the use of renewable resources and large-scale innovation: Country ninety-five science and technology public relations project "yeast extract" the raw material used only food-grade baker's yeast (Bread yeast) and active dry yeast (Active dry yeast), good quality, but the cost of production high. 本发明采用啤酒发酵生产的第四代以后的衰老废弃酵母(泥)为原料制备出相同的酵母 The present invention utilizes waste beer yeast fermentation aging (mud) after the fourth generation is the same raw material prepared yeast

3风味剂"酵母味素",在食品领域、在工业微生物领域、在饲料添加剂领域均得到成功的开发与应用。 3 flavors "yeast extract" in the food sector in the field of industrial microbiology, in the field of feed additives have been developed and successfully applied.

2、 酵母蛋白水解产物苦味肽组分的生化调控及其"脱苦"技术以蛋白酶筛选、水解度的控制和天然高分子物质的包埋、掩蔽、技术措施较好的"脱苦",打破了"以废弃啤酒废酵母作为啤酒酵母抽提物的原料不太适合我国的国情","质量难以稳定"等论断。 2, the biochemical regulation of bitter peptide component and a yeast protein hydrolyzate "debittering" screening technique to proteases, and natural polymeric substance embedded control degree of hydrolysis, masking, better technical measures "debittering" break a "waste beer yeast waste as a raw material of beer yeast extract is not suitable for China's national conditions", "quality is not stable" and judgment.

3、 成品干燥技术的创新用冷气流改变蛋白胶体粘性大、易结块的物性原理,改造常规的喷雾千燥——磨粉与过筛的三步联合工艺,变成一步喷干成型的先进干燥工艺,防止了"污染"和辐照消毒,大大提高了工艺效率和产品质量,此工艺为国内同品种千燥与成品制造工艺之首创。 3, finished drying technology innovation to change the flow of cold air colloidal protein sticky, easy caking properties of principle, the transformation of conventional spray was dry - milling and sieving of a joint three-step process to become advanced spray dry molding step drying process to prevent the "pollution" and irradiation sterilization, greatly improving the process efficiency and product quality, this technology is the first dry in the manufacturing process of the finished product with domestic varieties.

4、 综合利用技术的创新:成功开发成三大类产品,并对其剩余的浓浆本属废水作了深入的分析研究,发现其含粗蛋白23% (折干)且18种氨基酸齐全又开发成两种工业产品,使啤 4, comprehensive utilization of innovative technologies: the successful development into three major categories of products, waste water and made in-depth analysis of its remaining thick slurry of this genus found to contain 23% crude protein (dry) and 18 amino acids and complete developed into two commercial products, the beer

酒副产物酵母泥的利用率超过90%,做到了减排、环保和节约资源,意义重大。 Wine yeast by-product utilization exceeds 90 percent of the mud, so that the emission reduction, environmental protection and resource conservation, is of great significance.

下面通过对本发明具体实施例的详细说明来进一步阐述本发明,但实施例不是对本发明的限制。 The present invention is further illustrated by the following detailed description of specific embodiments of the present invention, but not limit the embodiments of the present invention.

实施例1 Example 1

1. 啤酒废酵母洗涤:在反应器中加入1000g水,18gNaHC03,搅拌5分钟,加入废酵母500g, 在l(TC水中搅拌5分钟,放入甩干机去渣后酵母泥备用 1. Beer Yeast spent wash: 1000g of water was added to the reaction vessel, 18gNaHC03, stirred for 5 minutes, spent yeast was added 500g, (TC was stirred in water at l 5 minutes into the dryer to the residue alternate yeast paste

2. 脱苦:脱苦剂的量为1%,时间为60分钟,脱苦得8%水洗酵母乳 2. debittering: debittering agent is an amount of 1% for 60 minutes, and 8% water to obtain debittered yeast milk

3. 破壁:在反应器中加入8y。 3. Broken: 8y added to the reactor. 酵母泥500g,高压均质机在60MPa下均质两次,使细胞破壁。 Yeast paste 500g, homogeneous high-pressure homogenizer twice under 60MPa, the cells were broken.

4. 自容:将均质破壁后的酵母泥200g加2倍体积无菌水和5%NaCl后,搅拌均匀,用4mol/LNaOH 将pH调至8,再加质量分数为1%的核酸酶,温至55°C自溶24 h 4. Self-contained: 200g After the yeast cell after the homogenization plus broken sterile water and 2 volumes of 5% NaCl, stir with 4mol / LNaOH adjusted to pH 8, plus the mass fraction of 1% of the nucleic acid enzymes, warmed to 55 ° C 24 h autolysis

5. 酶解与灭菌:将经过自容后酵母泥,用弱酸性蛋白酶W在pH6.4、温度6(TC的条件下水解24h,然后进行巴氏高温瞬时灭菌。 The hydrolysis and sterilization: The yeast cell after self-contained, with a weak acid protease at pH 6.4 W hydrolysis 24h, 6 temperature (TC conditions, followed by pasteurization high temperature sterilization.

6. 离心分离:将步骤5酶解灭菌后的酵母乳进行高速离心两次,得到固形物的多糖和上清液。 6. centrifugation: the yogurt after Step 5 hydrolysis sterilized high speed centrifuged twice, and the obtained solid polysaccharide supernatant.

7. 将步骤6中得到的固形物迸行喷雾千燥得到粉状多糖。 7. The solid obtained in Step 6 into line polysaccharide powder obtained was dry sprayed.

8. 上清液的浓缩干燥:将步骤6分离得到的上清液,通过真空低温浓縮之后,进入喷雾干燥, 得到粉状酵母抽提物。 8. A dried concentrated supernatant: The supernatant obtained in Step 6 isolated, after passing through the low temperature concentrated under vacuum, into the spray-dried powder yeast extract.

实施例2 Example 2

1. 啤酒废酵母洗涤:在反应器中加入1000g水,18gNaHC03,搅拌5分钟,加入废酵母500g, 在l(TC水中搅拌5分钟,放入甩干机去渣后酵母泥备用。 1. Beer Yeast spent wash: 1000g of water was added to the reaction vessel, 18gNaHC03, stirred for 5 minutes, spent yeast was added 500g, (TC was stirred in water at l 5 minutes into the dryer to the residue alternate yeast paste.

2. 脱苦:脱苦剂的量为1%,时间为60分钟,脱苦得8%水洗酵母乳 2. debittering: debittering agent is an amount of 1% for 60 minutes, and 8% water to obtain debittered yeast milk

3. 破壁:在反应器中加入8y。 3. Broken: 8y added to the reactor. 酵母泥500g,高压均质机在60MPa下均质两次,使细胞破壁。 Yeast paste 500g, homogeneous high-pressure homogenizer twice under 60MPa, the cells were broken. 4. 自容:将均质破壁后的酵母泥200g加2倍体积无菌水和5%NaCl后,搅拌均匀,用4mol/LNaOH 将pH调至8,再加质量分数为1%的核酸酶,温至55'C自溶24 h 4. Self-contained: 200g After the yeast cell after the homogenization plus broken sterile water and 2 volumes of 5% NaCl, stir with 4mol / LNaOH adjusted to pH 8, plus the mass fraction of 1% of the nucleic acid enzymes, autolysis 55'C warm to 24 h

5. 酶解与灭菌:将经过自容后酵母泥,用弱酸性蛋白酶2#在PH6.4、温度6(TC的条件下水解24h,然后进行巴氏高温瞬时灭菌。 The hydrolysis and sterilization: The yeast cell after self-contained, 24h # 2 protease with a weakly acidic hydrolysis under the TC conditions pH 6.4, 6 temperature (and high temperature sterilization pasteurized.

6. 离心分离:将步骤5酶解灭菌后的酵母乳进行高速离心两次,得到固形物的多糖和上清液。 6. centrifugation: the yogurt after Step 5 hydrolysis sterilized high speed centrifuged twice, and the obtained solid polysaccharide supernatant.

7. 将步骤6中得到的固形物进行喷雾干燥得到粉状多糖。 7. Step 6 The solid obtained was spray-dried to obtain a powdery polysaccharide.

8. 上清液的浓縮干燥:将步骤6分离得到的上清液,通过真空低温浓縮,反复调配,得到食品级膏状酵母抽提物。 8. A dried concentrated supernatant: The supernatant obtained in Step 6 separated by low-temperature vacuum concentrated formulation repeated to obtain food grade yeast extract cream.

实施例3 Example 3

1. 啤酒废酵母洗涤:在反应器中加入1000g水,18gNaHC03,搅拌5分钟,加入废酵母500g, 在1(TC水中搅拌5分钟,放入甩干机去渣后酵母泥备用。 1. Beer Yeast spent wash: 1000g of water was added to the reaction vessel, 18gNaHC03, stirred for 5 minutes, spent yeast was added 500g, (TC water was stirred at 15 minutes into the dryer to the residue alternate yeast paste.

2. 脱苦:脱苦剂的量为1%,时间为60分钟,脱苦得8%水洗酵母乳。 2. debittering: debittering agent is an amount of 1%, for 60 minutes to give 8% water debittering yogurt.

3. 破壁:在反应器中加入8y。 3. Broken: 8y added to the reactor. 酵母乳500g,高压均质机在60MPa下均质两次,使细胞破壁。 Yogurt 500g, homogeneous high-pressure homogenizer twice under 60MPa, the cells were broken.

4. 自溶:将均质破壁后的酵母泥200g加2倍体积无菌水和5%NaCl后,搅拌均匀,用4mol/LNaOH 将pH调至8,再加质量分数为ly。 4. autolysis: The yeast cell 200g homogenized broken sterile water plus 2 volumes of 5% NaCl and after stirring uniformly, with 4mol / LNaOH adjusted to pH 8, plus the mass fraction ly. 的核酸酶,温至55'C自溶24 h。 Nuclease, warmed to 55'C autolysis 24 h.

5. 酶解与灭菌:将经过自容后酵母泥,用弱酸性蛋白酶3#在pH6.4、温度60'C的条件下水解24h,然后进行巴氏高温瞬时灭菌。 The hydrolysis and sterilization: The yeast cell after self-contained, # 3 weakly acidic hydrolysis with a protease at pH 6.4, temperature of 60'C 24h, and then pasteurized high temperature sterilization.

6. 离心分离:将步骤5酶解灭菌后的酵母乳进行高速离心两次,得到固形物的多糖和上清液。 6. centrifugation: the yogurt after Step 5 hydrolysis sterilized high speed centrifuged twice, and the obtained solid polysaccharide supernatant.

7. 将步骤6中得到的固形物进行喷雾干燥得到粉状多糖。 7. Step 6 The solid obtained was spray-dried to obtain a powdery polysaccharide.

8. 上清液的浓縮干燥:将步骤6分离得到的上清液,通过真空低温浓縮之后,经过反应复配, 进入喷雾干燥得到粉状食品级酵母抽提物。 8. The supernatant was concentrated and dried: Step 6 The separated supernatant, after passing through the low temperature concentrated under vacuum, through the reaction compound into the spray-dried powder food grade yeast extract.

实施例4 Example 4

1. 啤酒废酵母洗涤:在反应器中加入1000g水,18gNaHC0"搅拌5分钟,加入废酵母500g, 在l(TC水中搅拌5分钟,放入甩干机去渣后酵母泥备。 1. Beer Yeast spent wash: 1000g of water was added to the reaction vessel, 18gNaHC0 "was stirred for 5 min, waste yeast 500g, (TC was stirred in water at l 5 minutes into the dryer to the residue prepared yeast paste.

2. 脱苦:脱苦剂的量为1%,时间为60分钟,脱苦得8%水洗酵母乳。 2. debittering: debittering agent is an amount of 1%, for 60 minutes to give 8% water debittering yogurt.

3. 破壁:在反应器中加入894酵母泥500g,高压均质机在60MPa下均质两次,使细胞破壁。 3. Broken: yeast slurry was added 894 500g in the reactor, a high pressure homogenizer twice under homogeneous 60MPa, the cells were broken.

4. 自容:将均质破壁后的酵母泥200g加2倍体积无菌水和5%NaCl后,搅拌均匀,用4mol/LNaOH 将pH调至8,再加质量分数为1%的核酸酶,温至55°C自溶24 h。 4. Self-contained: 200g After the yeast cell after the homogenization plus broken sterile water and 2 volumes of 5% NaCl, stir with 4mol / LNaOH adjusted to pH 8, plus the mass fraction of 1% of the nucleic acid enzymes, warmed to 55 ° C autolysis 24 h.

5. 酶解与灭菌:将经过自容后酵母泥,用弱酸性蛋白酶1#在pH6.4、温度60'C的条件下水解24h,然后进行巴氏高温瞬时灭菌。 The hydrolysis and sterilization: The yeast cell after self-contained, hydrolysis with a weak acid # 1 protease at pH 6.4, temperature of 60'C 24h, and then pasteurized high temperature sterilization.

6. 离心分离:将步骤5酶解灭菌后的酵母乳进行高速离心两次,得到固形物的多糖和上清液。 6. centrifugation: the yogurt after Step 5 hydrolysis sterilized high speed centrifuged twice, and the obtained solid polysaccharide supernatant. 7. 将步骤6中得到的固形物进行喷雾干燥得到粉状多糖。 7. Step 6 The solid obtained was spray-dried to obtain a powdery polysaccharide.

8. 上清液的浓縮干燥:将步骤6分离得到的上清液,通过真空低温浓縮之后,进入喷雾干燥, 得到粉状酵母抽提物。 8. A dried concentrated supernatant: The supernatant obtained in Step 6 isolated, after passing through the low temperature concentrated under vacuum, into the spray-dried powder yeast extract.

实施例5 Example 5

1. 啤酒废酵母洗涤:在反应器中加入1000g水,18gNaHC03,搅拌5分钟,加入废酵母500g, 在l(TC水中搅拌5分钟,放入甩干机去渣后酵母泥备用。 1. Beer Yeast spent wash: 1000g of water was added to the reaction vessel, 18gNaHC03, stirred for 5 minutes, spent yeast was added 500g, (TC was stirred in water at l 5 minutes into the dryer to the residue alternate yeast paste.

2. 脱苦:脱苦剂的量为1%,时间为60分钟,脱苦得8%水洗酵母乳。 2. debittering: debittering agent is an amount of 1%, for 60 minutes to give 8% water debittering yogurt.

3. 破壁:在反应器中加入8y。 3. Broken: 8y added to the reactor. 酵母泥500g,高压均质机在60MPa下均质两次,使细胞破壁。 Yeast paste 500g, homogeneous high-pressure homogenizer twice under 60MPa, the cells were broken.

4. 自容:将均质破壁后的酵母泥200g加2倍体积无菌水和5y。 4. Self-contained: The yeast cell 200g homogenized broken plus 2 volumes of sterile water and 5y. NaCl后,搅拌均匀,用4mol/LNaOH 将pH调至8,再加质量分数为1%的核酸酶,温至55'C自溶24 h。 After NaCl, stirring evenly, with 4mol / LNaOH adjusted to pH 8, plus 1% of the mass fraction nuclease, warmed to 55'C autolysis 24 h.

5. 酶解与灭菌:将经过自容后酵母泥,用弱酸性蛋白酶lft在p朋.4、温度6(TC的条件下水解24h,然后进行巴氏高温瞬时灭菌。 The hydrolysis and sterilization: The yeast cell after self-contained, with a weak acid proteases in lft p .4 Peng, (24h under hydrolysis temperature TC 6, and then pasteurized high temperature sterilization.

6. 离心分离:将步骤5酶解灭菌后的酵母乳进行高速离心两次,得到固形物的多糖和上清液。 6. centrifugation: the yogurt after Step 5 hydrolysis sterilized high speed centrifuged twice, and the obtained solid polysaccharide supernatant.

7. 将步骤6中得到的固形物进行喷雾干燥得到粉状多糖。 7. Step 6 The solid obtained was spray-dried to obtain a powdery polysaccharide.

8.上清液的浓缩干燥:将步骤6分离得到的上清液,通过真空低温浓縮之后,进入喷雾干燥,得到粉状酵母抽提物。 8. A dried concentrated supernatant: The supernatant obtained in Step 6 isolated, after passing through the low temperature concentrated under vacuum, into the spray-dried powder yeast extract. 实施例6: Example 6:

(1) 酵母泥原料预处理,除杂质,并添加脱苦剂脱苦。 (1) yeast paste raw material pretreatment, impurity removal, and adding debittering agent debittering.

(2) 自溶酶解。 (2) enzymatic autolysis. 借助酵母菌体内的内源酶,将酵母菌体内的蛋白质水解可溶的氨基酸和多肽类,并在自溶后期添加酶制剂进行定向水解。 Vivo by endogenous yeast enzymes, the yeast protein hydrolysis in vivo soluble amino acids and polypeptides, and enzyme preparations for hydrolysis in the late orientation autolysis.

(3) 离心分离。 (3) centrifugation. 将自溶酶解后的酵母乳进行高速离心,除去细胞壁等不溶物。 Yeast autolysate milk after hydrolysis for high-speed centrifugation to remove cell wall and other insolubles.

(4) 浓缩干燥。 (4) was concentrated to dryness. 将分离后的上清液,通过真空低温浓縮到,进入喷雾干燥,得到粉状酵母抽提物。 The supernatant was separated and concentrated by vacuum to a low temperature, into the spray-dried powder yeast extract.

(5) 方便面鸡汤料包配方料:食盐、糖、味精、I+G、鸡肉精粉、鸡肉香精、姜粉、洋葱粉、胡椒粉、蒜粉、葱粉、抗结剂。 (5) Formulation sachet chicken noodle materials: salt, sugar, MSG, I + G, chicken powder, chicken flavor, ginger powder, onion powder, pepper, garlic powder, onion powder, anti-caking agent. 将使用传统的鸡肉汤料包配方,在配方中分别添加2%、 3%、 4%、 5%的粉状酵母抽提物SXF-806 (配方表见下),根据调味料风味食感要素,分别对5 份试验样品进行评价。 The use of traditional chicken soup package formulation, 2%, respectively, in the formula, 3%, 4%, 5% powdered yeast extract SXF-806 (recipe table below), according to the seasoning flavor elements palatability , respectively, 5 parts of the test samples were evaluated.

实验证明,同一个配方,在添加0.8%~5%酵母抽提物后,可协调肉类提取物的甜香和植物水解蛋白的鲜味,产生甘浓的更丰富的滋味,使总味觉圆满慎滑,更香浓,更富变化。 Experiments show that the same formulation, after addition of 0.8% to 5% yeast extract, sweet and umami can coordinate hydrolyzed vegetable protein meat extract, a much richer flavor Gan thick so that the total satisfactory taste Shen slip, more fragrant, more changes.

Claims (10)

  1. 1、一种利用啤酒废酵母生产新型酵母抽提物的工艺,采取预处理技术,脱苦技术,调控水解技术,膏体与粉体的无细菌污染制备技术,精制技术,热反应技术;与调味科学结合的食品工业技术,生产出符合厂商要求的酵母抽提物。 A production process utilizing waste beer yeast novel yeast extracts, taken pretreatment, debittering technology, no bacterial preparation technology, refining technology, thermal hydrolysis reaction technique pollution-control technology, paste and powder; and science and technology combined with seasoning food industry, production companies meet the requirements of the yeast extract.
  2. 2、 根据权利要求1所述的方法,其特征是改变了传统的漂洗法,采取了新净化工艺,利用过筛除去啤酒废酵母中的麦芽糠等杂质,再加入脱苦剂除去啤酒废酵母中的酒花等苦味物质, 然后利用高速离心机来除去脱苦后的清液。 2. The method according to claim 1, characterized in that the rinsing change the traditional method, adopted a new purification process by sieving to remove waste beer yeast malt bran and other impurities, the debittering agent is added to remove waste beer yeast the hop bitter substances and the like, and then the supernatant was removed using a high-speed centrifuge debittering. 采用了生产过程防污染和交叉污染的清洁工艺, 巴氏灭菌工艺瞬时高温灭菌工艺与产品色、香、味速冷工艺三结合,使酵母蛋白水解产物的营养成分减少损失,防止变质,提高品质。 Cleaning process uses a production process of cross-contamination and pollution, high-temperature pasteurization process instantaneous sterilization process and product color, smell, taste three combinations rapid cooling process, so that the yeast nutrients protein hydrolyzate reduce losses, to prevent deterioration, improve quality.
  3. 3、 如权利要求1所述的方法,其特征是以物理破壁法(如高压均质法等)、自溶法、酶解法的"三结合工艺"代替传统的水解周期长的自溶法工艺,或自溶与酶解法结合工艺,使蛋白水解率达到55%,氨基酸态氮>5. 5%,总收率〉60%。 3. The method as claimed in claim 1, characterized in broken method is physical (e.g., high pressure homogenization method, etc.), since the "three combination processes" dissolution method, enzymatic method instead of a conventional long period autolysis hydrolysis process, or from the combined solution by enzymatic hydrolysis process, the proteolytic rate reached 55%, amino acid nitrogen> 5.5%, total yield> 60%.
  4. 4、 如权利要求1、 2所述的方法,其特征是比较各因素对酵母抽提物水解率和收率的影响, 确定反应的最佳条件是:底物浓度8%、 pH6.2、时间24h、温度60。 4. The method of claim 1, claim 2, characterized in that the comparison of various factors on the rate of hydrolysis of yeast extract and yield, to determine the optimum reaction conditions is: substrate concentration 8%, pH6.2, time 24h, temperature 60. C C
  5. 5、 如权利要求1所述的方法,其特征是研究了酵母蛋白水解物"苦味肽"组分的生化调控技术,从蛋白酶品种、PH、温度、作用时间和复配、螯合物反应试验,找出最佳条件是:脱苦剂的量1%,时间60分钟,温度自然温度。 5. The method as claimed in claim 1, characterized in that the regulation of biochemical research technology "bitter peptide" component yeast protein hydrolyzate, the protease reaction test species, PH, temperature, reaction time and complex, chelate , to find the best conditions: the amount of debittering agent 1% 60 minutes, the temperature of the natural temperature.
  6. 6、 根据权利要求l、 5所述的生产方法,其特征是所述的l"蛋白酶。 6, according to claim L, production method of 5, wherein said l "protease.
  7. 7、 如权利要求l所述的方法,其特征是对剩余的浓浆本属废水作了深入的分析研究,发现其含粗蛋白23%(折干)且18种氨基酸齐全,是可再利用的废旧资源,使啤酒副产物酵母泥的利用率超过90%,做到了减排、环保和节约资源。 7. The method of claim l and 18 amino acids is complete, the claims, characterized in that the in depth analysis of the remaining thick slurry present case of waste found to contain 23% crude protein (dry) can be reused waste of resources, the utilization of beer yeast by-product of the mud more than 90%, so that the emission reduction, environmental protection and resource conservation.
  8. 8、 如权利要求l所述的方法,其特征是用冷气流改变蛋白胶体粘性大、易结块的物性原理, 改造常规的喷雾干燥一磨粉与过筛的三步联合工艺,变成一步喷干成型的先进干燥工艺,防止了"污染"和辐照消毒。 8. The method according to claim l, characterized in that the cold air stream to change the protein colloidal sticky, easily agglomerated composition principle, a transformation of conventional spray dried and screened three-step milling process combined into one step drying spray dried advanced molding process to prevent the "pollution" and irradiation sterilization.
  9. 9、 如权利要求l、 2所述的方法,其特征是利用废弃啤酒酵母(泥)研发、推出三大系列、 20多个新产品,实现多功能的酵母抽提物及复合的系列产品结构。 9, as claimed in claim l, method of claim 2, characterized by the use cerevisiae waste (mud) development, introduction of three series, more than 20 new products, yeast extract and multifunctional composite structure of series .
  10. 10、 如权利l要求所述的方法,其特征是利用废弃啤酒酵母经自溶、酶解、分离后的清液和一些含糖的物质再不同的温度下进行热反应(美拉德反应)生成不同风味的风味化酵母抽提物,实现多酵母抽提物复合的系列产品结构。 10. A method as claimed in claim l, characterized by the use of waste beer yeast autolysate, a thermal reaction (Maillard reaction) the enzyme, and the supernatant after the separation of some of the sugar material was different temperatures generate different flavors flavor of yeast extract, yeast extract multi-family complex structure.
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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101974381A (en) * 2010-10-21 2011-02-16 河北美邦工程科技有限公司 Technology for recycling beer from beer waste yeast paste
CN102465165A (en) * 2010-11-09 2012-05-23 安琪酵母股份有限公司 Preparation method of bioactive peptide
CN102461894A (en) * 2010-11-12 2012-05-23 天津市食品研究所有限公司 Integrated technological method for producing yeast nutrient
CN102488090A (en) * 2011-11-28 2012-06-13 浙江大学 High protein feed prepared by using waste yeast mud and its method
CN102550802A (en) * 2011-12-19 2012-07-11 成都宏安生物科技有限公司 Method for extracting polypeptide and amino acid from waste beer yeast
CN102907669A (en) * 2011-08-04 2013-02-06 上海杰康诺生物科技有限公司 Production method for edible beer yeast powder
CN102925308A (en) * 2012-10-31 2013-02-13 华南理工大学 Method for preparing beer yeast paste by carboxymethyl chitosan debitterizing
CN104161259A (en) * 2014-08-08 2014-11-26 广西湘桂生物科技有限公司 Method of breaking yeast cell wall and preparing yeast extract
CN104489591A (en) * 2014-12-30 2015-04-08 山东圣琪生物有限公司 Production method of yeast extract of disodium 5'-inosinate and disodium 5'-guanylate

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101974381B (en) 2010-10-21 2013-10-30 河北美邦工程科技有限公司 Technology for recycling beer from beer waste yeast paste
CN101974381A (en) * 2010-10-21 2011-02-16 河北美邦工程科技有限公司 Technology for recycling beer from beer waste yeast paste
CN102465165B (en) 2010-11-09 2014-09-03 安琪酵母股份有限公司 Preparation method of bioactive peptide
CN102465165A (en) * 2010-11-09 2012-05-23 安琪酵母股份有限公司 Preparation method of bioactive peptide
CN102461894A (en) * 2010-11-12 2012-05-23 天津市食品研究所有限公司 Integrated technological method for producing yeast nutrient
CN102907669A (en) * 2011-08-04 2013-02-06 上海杰康诺生物科技有限公司 Production method for edible beer yeast powder
CN102907669B (en) * 2011-08-04 2014-12-31 上海杰康诺生物科技有限公司 Production method for edible beer yeast powder
CN102488090A (en) * 2011-11-28 2012-06-13 浙江大学 High protein feed prepared by using waste yeast mud and its method
CN102550802B (en) 2011-12-19 2013-09-18 成都宏安生物科技有限公司 Method for extracting polypeptide and amino acid from waste beer yeast
CN102550802A (en) * 2011-12-19 2012-07-11 成都宏安生物科技有限公司 Method for extracting polypeptide and amino acid from waste beer yeast
CN102925308A (en) * 2012-10-31 2013-02-13 华南理工大学 Method for preparing beer yeast paste by carboxymethyl chitosan debitterizing
CN104161259A (en) * 2014-08-08 2014-11-26 广西湘桂生物科技有限公司 Method of breaking yeast cell wall and preparing yeast extract
CN104161259B (en) * 2014-08-08 2016-02-10 广西湘桂生物科技有限公司 Yeast cell wall and method of preparing yeast extract
CN104489591A (en) * 2014-12-30 2015-04-08 山东圣琪生物有限公司 Production method of yeast extract of disodium 5'-inosinate and disodium 5'-guanylate

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