CN101810319B - Yeast diffusion juice - Google Patents
Yeast diffusion juice Download PDFInfo
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- CN101810319B CN101810319B CN2009100093594A CN200910009359A CN101810319B CN 101810319 B CN101810319 B CN 101810319B CN 2009100093594 A CN2009100093594 A CN 2009100093594A CN 200910009359 A CN200910009359 A CN 200910009359A CN 101810319 B CN101810319 B CN 101810319B
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- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 43
- 238000009792 diffusion process Methods 0.000 title claims abstract description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 20
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000004365 Protease Substances 0.000 claims abstract description 19
- 108091005804 Peptidases Proteins 0.000 claims abstract description 16
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 16
- 238000001704 evaporation Methods 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 239000000376 reactant Substances 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 25
- 230000008020 evaporation Effects 0.000 claims description 12
- 238000009413 insulation Methods 0.000 claims description 3
- 210000005253 yeast cell Anatomy 0.000 abstract description 6
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 230000009471 action Effects 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 210000002421 cell wall Anatomy 0.000 abstract 1
- 239000007788 liquid Substances 0.000 description 25
- 230000000694 effects Effects 0.000 description 19
- 102000004190 Enzymes Human genes 0.000 description 13
- 108090000790 Enzymes Proteins 0.000 description 13
- 229940088598 enzyme Drugs 0.000 description 12
- 235000019419 proteases Nutrition 0.000 description 8
- 239000000498 cooling water Substances 0.000 description 7
- 238000007664 blowing Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 239000003513 alkali Substances 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 108010001682 Dextranase Proteins 0.000 description 3
- 108090000526 Papain Proteins 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 210000000170 cell membrane Anatomy 0.000 description 3
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 229940055729 papain Drugs 0.000 description 3
- 235000019834 papain Nutrition 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 229920003023 plastic Polymers 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 2
- PAYRUJLWNCNPSJ-UHFFFAOYSA-N Aniline Chemical compound NC1=CC=CC=C1 PAYRUJLWNCNPSJ-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 102000010911 Enzyme Precursors Human genes 0.000 description 2
- 108010062466 Enzyme Precursors Proteins 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000013467 fragmentation Methods 0.000 description 2
- 238000006062 fragmentation reaction Methods 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- XQJMXPAEFMWDOZ-UHFFFAOYSA-N 3exo-benzoyloxy-tropane Natural products CN1C(C2)CCC1CC2OC(=O)C1=CC=CC=C1 XQJMXPAEFMWDOZ-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 206010013647 Drowning Diseases 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- QQXLDOJGLXJCSE-UHFFFAOYSA-N N-methylnortropinone Natural products C1C(=O)CC2CCC1N2C QQXLDOJGLXJCSE-UHFFFAOYSA-N 0.000 description 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 1
- QIZDQFOVGFDBKW-DHBOJHSNSA-N Pseudotropine Natural products OC1C[C@@H]2[N+](C)[C@H](C1)CC2 QIZDQFOVGFDBKW-DHBOJHSNSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000002826 coolant Substances 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000005574 cross-species transmission Effects 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000002360 explosive Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000021581 juice product Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000011169 microbiological contamination Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- CYHOMWAPJJPNMW-JIGDXULJSA-N tropine Chemical compound C1[C@@H](O)C[C@H]2CC[C@@H]1N2C CYHOMWAPJJPNMW-JIGDXULJSA-N 0.000 description 1
Landscapes
- Vaporization, Distillation, Condensation, Sublimation, And Cold Traps (AREA)
Abstract
The invention discloses yeast diffusion juice. The preparation method of the yeast diffusion juice comprises the following steps: mixing beer yeast or beer yeast powder with water to perform high-pressure wall-breaking at 100MPa, heating to 45-50 DEG C, adding protease for enzymolysis while keeping temperature, then filtering, separating, evaporating, and finally concentrating to obtain the yeast diffusion juice, wherein the protease is 0.03% of the total weight of reactant, and the weight ratio of beer yeast or beer yeast powder to water is 1:1 or 1:4. By using the preparation method of the invention, the cell walls of yeast cells can be completely broken, the wall-broken rate is above 95%, the amino acids in the yeast cells can be fully dissolved under the action of protease, and yeast diffusion juice with higher amino acids can be obtained.
Description
Technical field
The invention belongs to the food-making technology field, specifically, the present invention relates to a kind of Yeast diffusion juice.
Background technology
At present, the yeast wall-breaking method has a lot, chemistry, biochemistry, ultrasonic wave, mechanical lapping, refiner fragmentation and Nanometer grade microorganism cell crushing machine fragmentation etc., yeast extract adopts the enzyme system by yeast cells self-dissolving broken wall and yeast self that yeast cells matter is hydrolyzed or is hydrolyzed with enzyme preparation.
Broken wall is really very crucial in the process of yeast extract, directly affects the quality of quality.
1. acid and alkali hydrolysis method broken wall.Add the moisture solution after in the yeast thalline, adding acid or alkali, acid, alkali commonly used are hydrochloric acid, sulfuric acid, NaOH etc., this method is cheap, the amino acid yield is high, but the loss of the product micro-nutrient after the hydrolysis is large, taste bad will, and color and luster is bad, particularly for the safety requirements of food more and more higher today, this method is eliminated gradually.
2. mechanical damage method.Be divided into liquid shear method and solid shearing method, the liquid shear method is when utilizing flow rate, aperture at the homogeneous head, produce strong shear action, and making cytoclastic method, present ultramicro grinding also combine the supersonic wave wall breaking principle, broken wall efficient can reach more than 90%, and can be as requested, broken wall repeatedly.This kind method will operate at low temperatures, makes protein denaturation in case shear heating, affects enzymolysis efficiency.
3. self-dissolving broken wall.This is the method that cell membrane is decomposed in the comprehensive function of the various enzymes (range protein, dextranase, amylase, cellulase etc.) that utilize the yeast thalline to contain itself.Because playing a role of enzyme need certain condition, and endobacillary enzyme majority is in the proenzyme state, if not with activation of zymogen, then enzyme also is difficult to play a role.Need in lower temperature and long time, approximately need 3-7 days, the easy microbiological contamination of production process by self-dissolving fully.
4. enzymatic shell-broken.This is beyond the various enzymes that yeast self contains, more enzyme-added method of decomposing separately.Add the general available starches enzyme of enzyme, protease etc.There is data to show, when β-1.3 dextranase and papain are combined with, can reaches 93% cell membrane by enzymolysis.Wherein β-1.3 dextranase acts on the glucan of cell membrane, causes cell rupture, and papain is mainly used in increasing the hydrolysis rate of albumen, and enzymatic shell-broken will note adding ratio and the order of enzyme, to reach best effect.
The shortcoming of prior art is that the yeast broken wall is incomplete, enzyme be to the effect material be selectable, pass through lot of experiments, comparatively ideal with papain, various enzymes are to polypeptide, and the ability that peptide chain is sheared is different, and some shear abilities are strong, a little less than having, must search out the protease that is fit to own product.
Summary of the invention
The objective of the invention is to provide a kind of Yeast diffusion juice.
In order to realize above-mentioned goal of the invention, the present invention by the following technical solutions:
A kind of Yeast diffusion juice makes with following method: with brewer's yeast or dry powder and water, pressure is 100MPa high pressure broken wall, be warmed up to again 45-50 ℃ and add protease insulation enzymolysis, then after filtration, separate, evaporation, at last concentrated and Yeast diffusion juice; Wherein, protease accounts for 3/10000ths to 5/10000ths of reactant gross weight, and the part by weight of brewer's yeast or dry powder and water is 1: 1 or 1: 4.
Preferably, described protease accounts for 3/10000ths of reactant gross weight; In the described evaporation step, vacuum is 0.05MPa-0.09MPa.
The invention has the advantages that and used the Homogenizing pump principle, make sporoderm-broken rate more than 95%.The present invention is that yeast soln is fallen rapidly temperature under the pressure of 100MPa, make the complete broken wall of yeast cell wall, sporoderm-broken rate is minimum more than 95%, and the amino acid in the yeast cells is fully stripping under the effect of protease, obtains being fit to the higher Yeast diffusion juice of preparation a-amino acid concentration.Although make at present the method for yeast broken wall a lot, sporoderm-broken rate is not ideal, this method is optimal method, and is best by demonstration and experiment effect, the method be two kinds of broken walls to have one concurrently be high pressure explosive decompression broken wall, the 2nd, the high temperature broken wall of lowering the temperature.
The method of old broken wall all is to adopt temperature difference to come to breaking yeast cellule membrane, it is complete that broken wall can not reach rapid moment broken wall fully like this, wall-breaking method of the present invention is through behind the broken wall, and two kinds of methods are examined under a microscope sporoderm-broken rate simultaneously, and method broken wall of the present invention is the most completely.
The specific embodiment
Embodiment 1
1, enzymolysis
1.1 checkout facility is intact normal, clean no-sundries is closed bottom valve in the enzymolysis bucket;
1.2 check and to check raw material quantity zero defect, and operating desk to the utmost;
1.3 add in the enzymolysis bucket evaporation water do end water to ground floor paddle place (about 0.5m
3And open an amount of steam and heat and keep 50 ℃ of water temperatures water);
Stir 1.4 open, the yeast paste that is contained in metal bucket is dropped in the enzymolysis bucket, clout is rinsed well with condensed water in the metal bucket, if throw yeast dry powder, yeast dry powder slowly should be poured into, and bulk should be smashed to pieces;
1.5 finish material, should rinse well around in the enzymolysis bucket, continue to stir half an hour, yeast dry powder mixing time should reach without till the bulk, by the Homogenizing pump broken wall, reaches more than 95% with the sporoderm-broken rate of microscopic examination yeast and just can enter next step; Pressure is 100MPa;
1.6 when being cooled to 45 ℃-50 ℃, close coolant pump, measure pH value in the 6.3-6.8 scope, higher or on the low side such as PH, be adjusted between the 6.5-7.5 with alkali or acid;
The good part by weight of protein enzyme solution protease in wet feed without caking is 0.7kg/t 1.7 slowly add in advance dissolving, and the part by weight of protease in dry powder is 2.5kg/t);
1.8 45 ℃-50 ℃ of material temperatures, build bung, be incubated 9 hours, if temperature reduction, at any time heat regulation;
1.9 insulation finishes, and stops to stir, be heated to 80 ℃-90 ℃ to be filtered;
1.10 check that filter bag is intact, open enzymolysis bucket bottom valve, open filter pump and feed liquid is pumped into filter bag filter, the shake while filtering, filter residue should in time be cleared up to a certain amount of, filtration feed liquid (dividing water) to be separated, filter residue is transported to the feed drying;
1.11 residue in the bucket, impurity should every batch of cleaning;
1.12 from being dosed to filtration, should perform detail record.
2, separate (minute water):
2.1 check that seperator, beverage pump equipment operation are normal, feed pond, clean solution tank are cleaned out;
2.2 open seperator to normal operation, open the feed liquid after beverage pump pumps into filtration, charging is neglected greatly the fluid situation and is decided;
2.3 from minute water second, should add an amount of evaporation water in mixed liquid, general second is 1: 1, the 3rd road is 1: 0.7, and per pass is answered test concentrations, running check clear liquid transparency;
2.4 should often see, listen seperator and beverage pump ruuning situation, pinpoint the problems in time to shut down and process;
2.5 should be according to circumstances the feed liquid of filter vat be added water, heating, keep material temperature greater than 60 ℃, should keep a close eye on and prevent spill-over;
2.6 when clear liquid concentration less than 1 the time, minute water finishes, and measures minute water inventory and a mean concentration (Bahrain), clear liquid is for evaporator evaporation, mixed liquid is dry for feed;
2.7 unpick and wash seperator, the dredging nozzle checks whether each parts is intact, instrument is placed and is neatly put in place;
2.8 from start to shutdown, add water, clear liquid amount, average Bahrain should perform detail record.
3, evaporation
Work well 3.1 check water pump, vavuum pump, circulating pump, evaporimeter, cooling tower Plant in good condition, check that cooling water tank water level and water flow are normal;
3.2 open first the cooling water of all pumps, open cooling water pump, the cooling tower fan, vavuum pump, vacuum reaches-the above feed pump of opening of 0.05MPa, clear liquid is pumped into III effect evaporator, charging rate is controlled by flowmeter, when liquid level to 1/2 from III effect evaporator visor, open III effect circulating pump, to I effect evaporator visor liquid level feed, arrive when I effect evaporator visor liquid level 1/2 the time, when opening I effect circulating pump and being fed into visor liquid level 1/2 to II effect evaporator, open II effect circulating pump to circulate, open simultaneously steam valve (slowly opening) air inlet evaporation, steam pressure is no more than 0.5MPa;
3.3 when all devices all starts and after clear liquid puts in place, should control the flowmeter inlet valve, feed rate 0.9-1m
3/ h, and often make an inspection tour vacuum meter, thermometer and respectively imitate visor all in normal range (NR), that is: the I effect approximately-0.03MPa, 90 ℃; II effect approximately-0.06MPa, 72 ℃; III effect approximately-0.082MPa, 50 ℃;
Have I effect to be drawn to the II effect again to the III effect 3.4 condensed water is evaporation water, each keeps 1/3 liquid level, and logical condensate pump pumps into the basin reuse that feeds intake;
3.5 below the drowning temperature 45 C of condensing tower, inflow temperature is below 30 ℃;
3.6 undesired or have accident to occur and evaporation when having finished when equipment, must close first steam valve, turn around one by one during namely with start and close, close at last cooling water;
3.7 when recording feed liquid from II effect drain hole and reach concentration 40%, implement to shut down blowing, with large mouthful Plastic Drum, every barrel of 50kg is for concentrating;
3.8 from start to shutdown, pressure, temperature, suction blowing situation should perform detailed original record;
3.9 when evaporimeter and condenser long-play, volatility descends, and be diluted to 3% left and right sides concentration with 30% nitric acid 200kg, adds sulphur hydracid sodium 2kg, aniline 4kg, tropine 6kg is made into corrosion inhibitor with the Lip river, squeezes in the evaporimeter, keeps circulation to emit after 8-10 hour, squeeze in the condenser, keep circulation to emit after 4 hours, till rinsing well with clear water, and perform detailed cleaning record.
4, concentrated
Work well 4.1 check concentration pan, multistage vacuum pump, cooling water pump, cooling tower Plant in good condition, close the concentration pan bottom valve;
4.2 unlatching vavuum pump, in vacuum during greater than-0.04MPa, feed liquid after clean solution tank or the evaporation is sucked concentration pan, for the first time about soakage 700L, opening simultaneously steam upper, middle and lower three road valves heats, vacuum should be controlled between the 0.05MPa-0.065MPa, opens cooling water pump and cooling tower fan, and cooling water carries out recycling;
4.3 after the concentrated pull-up of vacuum, observe the pot inner coil pipe from the visor mouth and reveal, carry out again suction, by that analogy, until this batch of material liquid sucks, if two pots of feed liquids are few, should at concentration about 60% and pot, concentrate again;
4.4 when feed liquid reaches concentration 67% when above through sampling and testing, shut down blowing;
4.5 detect by the laboratory sampling, implement blowing, stick lot number, quantity label semifinished product warehouse to be entered;
4.6 it is stand-by for feeding intake that the condensed water that produces in concentrated should often be opened hot water pipeline pump suction basin;
4.7 from suction to blowing, should perform detailed original record;
4.8 depending on concentration pan inwall and coil pipe fouling situation, during concentrated hydraulic performance decline, carry out pickling with salpeter solution, in case of necessity, should open manhole cover, carry out artificial scale removal, and perform record.
5, finished product packing:
5.1 according to customer requirements, can be divided into 25kg, 30kg, 32kg circle Plastic Drum, 25kg paint can and 8kg * 3 plastics GPB packed in cases.
The performance of the Yeast diffusion juice product of embodiment 1 gained is as shown in table 1.
The performance of the Yeast diffusion juice of table 1 embodiment 1 gained
| The name of an article | Proterties | Nitrogen content % | Ammonia nitrogen % | Chlorine root % | Concentration % | Residue % |
| Yeast diffusion juice | The blue thick liquid of palm fibre | ≥7 | ≥3 | ≤5 | ≥67 | ≤15 |
Examine under a microscope sporoderm-broken rate, the Yeast diffusion juice of the present embodiment 1 gained, its broken wall is the most completely.
Above Yeast diffusion juice provided by the present invention is described in detail, has used specific case herein principle of the present invention and embodiment are set forth, the explanation of above embodiment just is used for helping to understand method of the present invention and core concept thereof; Simultaneously, for one of ordinary skill in the art, according to thought of the present invention, all will change in specific embodiments and applications, in sum, this description should not be construed as limitation of the present invention.
Claims (4)
1. Yeast diffusion juice, it is characterized in that, make take following method: brewer's yeast or its dry powder and water at pressure broken wall under the 100MPa high pressure, are warmed up to 45-50 ℃ again and add protease insulation enzymolysis, then after filtration, separate, evaporation, at last concentrated and Yeast diffusion juice; Wherein, protease accounts for 3/10000ths to 5/10000ths of reactant gross weight, and the part by weight of brewer's yeast or its dry powder and water is 1:1 or 1:4.
2. Yeast diffusion juice according to claim 1, it is characterized in that: described protease accounts for 3/10000ths of reactant gross weight.
3. Yeast diffusion juice according to claim 1, it is characterized in that: in the described evaporation step, vacuum is 0.05MPa-0.09MPa.
4. Yeast diffusion juice according to claim 1, it is characterized in that: in the described enzymolysis step, the part by weight of protease in wet feed is 0.7kg/t, and the part by weight of protease in dry powder is 2.5kg/t.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2009100093594A CN101810319B (en) | 2009-02-20 | 2009-02-20 | Yeast diffusion juice |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100093594A CN101810319B (en) | 2009-02-20 | 2009-02-20 | Yeast diffusion juice |
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| CN101810319A CN101810319A (en) | 2010-08-25 |
| CN101810319B true CN101810319B (en) | 2013-04-24 |
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| CN2009100093594A Expired - Fee Related CN101810319B (en) | 2009-02-20 | 2009-02-20 | Yeast diffusion juice |
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| CN111172094A (en) * | 2020-01-16 | 2020-05-19 | 安琪酵母（伊犁）有限公司 | Yeast extract and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1806653A (en) * | 2006-01-23 | 2006-07-26 | 杭州中得水产饲料有限公司 | Method for preparing immune polysaccharide and yeast extract by utilizing beer yeast dregs for feeding |
| CN101195813A (en) * | 2008-01-04 | 2008-06-11 | 中国农业大学 | High-efficiency cracking method of monoplast microorganism |
| CN101250490A (en) * | 2008-03-28 | 2008-08-27 | 天津科技大学 | Method for producing active yeast cell derivative |
-
2009
- 2009-02-20 CN CN2009100093594A patent/CN101810319B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1806653A (en) * | 2006-01-23 | 2006-07-26 | 杭州中得水产饲料有限公司 | Method for preparing immune polysaccharide and yeast extract by utilizing beer yeast dregs for feeding |
| CN101195813A (en) * | 2008-01-04 | 2008-06-11 | 中国农业大学 | High-efficiency cracking method of monoplast microorganism |
| CN101250490A (en) * | 2008-03-28 | 2008-08-27 | 天津科技大学 | Method for producing active yeast cell derivative |
Non-Patent Citations (1)
| Title |
|---|
| 杨翠竹 等."酵母细胞破壁技术研究与应用进展".《食品科技》.2006,(第7期), |
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