CN102051381A - Method for preparing yeast extract by using beer yeast - Google Patents

Method for preparing yeast extract by using beer yeast Download PDF

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Publication number
CN102051381A
CN102051381A CN2010105513674A CN201010551367A CN102051381A CN 102051381 A CN102051381 A CN 102051381A CN 2010105513674 A CN2010105513674 A CN 2010105513674A CN 201010551367 A CN201010551367 A CN 201010551367A CN 102051381 A CN102051381 A CN 102051381A
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yeast
yeast extract
emulsion
utilizing
cereuisiae fermentum
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CN102051381B (en
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肖可见
黎锐深
彭立云
罗小威
胡国昌
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GUANGDONG YIPINXIAN BIOTECHNOLOGY CO Ltd
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GUANGDONG YIPINXIAN BIOTECHNOLOGY CO Ltd
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Abstract

The invention belongs to the technical field of yeast extracts, in particular to a method for preparing a yeast extract by using beer yeast. The method comprises the following steps of: collecting yeast emulsion; removing impurities: firstly screening the impurities by using a screening mesh, and then filtering by using a cross-flowing filter; separating the impurities by washing; removing bitterness: adjusting concentration, adding 0.1-0.3 percent of sodium bicarbonate and stirring at 8-12 DEG C for low-temperature alkali washing; self-dissolving: adjusting the concentration to be 9-13 percent, adding 0.02-0.04 percent of nematolyt, regulating the pH value to be 5.0-6.5, and self-dissolving for 20-50 hours at 55-65 DEG C; destroying enzyme: keeping for 10-20 minutes at 85-90 DEG C; separating and concentrating to form a paste-like product with the water content being less than 35 percent; and mixing. The impurities in the beer yeast are effectively removed and the nematolyt is added by applying the technology of cross-flowing filtering and low-temperature alkali washing, and the low-cost yeast extract is prepared by utilizing the synergism of endogenous enzyme in beer bacteria and added exogenous enzyme.

Description

A kind of method of utilizing cereuisiae fermentum to produce yeast extract
Technical field
The invention belongs to the yeast extract technical field, be specifically related to a kind of method of utilizing cereuisiae fermentum to produce yeast extract.
Background technology
Cereuisiae fermentum is the waste that produces in the beer production, accounts for about 8 ‰ of beer production.Cereuisiae fermentum is nutritious, contains the nutritive substances such as VITAMIN, nucleic acid and gsh of 8 seed amino acids of protein, carbohydrate, needed by human and 14 kinds of mineral substance, almost all kinds.But the cerevisiae wall is very thick, be difficult to directly digest and assimilate, the yeast extract that makes after the cereuisiae fermentum dissolving has strong meat fragrance, a large amount of nutritive substances such as little peptide and be flavor amino acid, VITAMIN etc. and all can directly absorb, therefore since the nineties in last century, constantly study employing interpolation enzyme at food processing field and carry out broken wall and degraded yeast protein, produce yeast extract with cereuisiae fermentum after dissolving.
But because the impurity in the cereuisiae fermentum can not effectively be dispeled, the yeast extract of gained is owing to contain impurity such as hops, and meat fragrance is not obvious, and taste is bitter, and local flavor is undesirable, and microorganism culturing is also had restraining effect; In addition, owing to do not make full use of the enzyme of cereuisiae fermentum self, required additional enzyme addition is big, and the extracting yield is not high, causes the product cost height.
Summary of the invention
The objective of the invention is for the local flavor that improves yeast extract and reduce the additional enzyme addition, a kind of method of utilizing cereuisiae fermentum to produce yeast extract is provided, this method can efficiently be dispeled impurity in the cereuisiae fermentum, prepare the low yeast extract of cost.
The object of the present invention is achieved like this.
A kind of method of utilizing cereuisiae fermentum to produce yeast extract may further comprise the steps:
A, the fresh yeast emulsion of collection;
B, dispel assorted: the yeast emulsion is sieved by screen cloth earlier, filters by cross-flow filter then;
C, washing separate: with whizzer the yeast emulsion of dispelling after mixing is washed;
D, debitterize: the mass concentration of the yeast emulsion after will washing is adjusted into 16%-20%, adds the sodium bicarbonate that accounts for yeast quality of the emulsion 0.1%-0.3% again, stirs 4-6min down at 8-12 ℃, carries out the low temperature alkali cleaning;
E, self-dissolving: the mass concentration of the yeast emulsion after the low temperature alkali cleaning is adjusted into 9-13%, adds the papoid of the 0.02%-0.04% that accounts for the yeast quality of the emulsion again, then pH is transferred to 5.0-6.5, at 55-65 ℃ of following self-dissolving 20-50 hour;
F, enzyme goes out: the yeast emulsion after the self-dissolving is warming up to 85 ℃ ~ 90 ℃, keeps the 10-20min enzyme that goes out;
G, separation, concentrate: the yeast emulsion behind the enzyme that will go out is separated, and gets that supernatant liquor carries out triple effect and single-action concentrates, and is condensed into moisture less than 35% paste product;
H, allotment: the paste product makes yeast extract through allotment.
Among the described step h paste product being carried out adjusting concentration behind the homogeneous is more than 65%, makes the cream yeast extract as microbiological culture media.
Among the described step h paste product is added the Maillard reaction batching and also carry out Maillard reaction behind the homogeneous, make the cream yeast extract of seasoning type.
Product behind the Maillard reaction is filtered, enter spray-dryer then and carry out drying, obtain powdery seasoning type yeast extract.
In per 100 parts of paste products, the Maillard reaction of adding batching comprises the raw material of following weight part:
Glucose 1-2 part
Glycine 0.6-1.2 part
L-Ala 0.4-0.6 part
Methionine(Met) 0.4-0.8 part
L-glutamic acid 1-3 part
Lactose 0.5-1.5 part
Wood sugar 0.2-0.6 part
Sodium Glutamate 2-4 part
Sodium hexametaphosphate 99 0.1-0.3 part
Sodium polyphosphate 0.1-0.3 part.
Further, in per 100 parts of paste products, the Maillard reaction of adding batching comprises the raw material of following weight part:
1.5 parts of glucose
0.8 part of glycine
0.5 part of L-Ala
0.6 part of methionine(Met)
2 parts in L-glutamic acid
1.0 parts of lactose
0.4 part of wood sugar
3.0 parts of Sodium Glutamates
0.2 part of Sodium hexametaphosphate 99
0.15 part of sodium polyphosphate.
After adding the Maillard reaction batching, be that 6-7, temperature are under 98-102 ℃ the condition, reacted 1-1.5 hour at PH.
Screen cloth is 60 purpose screen clothes among the described step b, and the filter pressure of cross-flow filter is 0.4-0.6Mpa.
Centrifuge speed is 6000 rev/mins among the described step c, and it is 45 ~ 55m that whizzer adds water speed 3/ h.
Beneficial effect of the present invention is: the present invention is by cross flow filter and low temperature alkali cleaning technology, efficiently dispel the impurity in the cereuisiae fermentum emulsion, and then adding exogenous enzymes papoid, utilize the synergistic function of two kinds of enzymes of exogenous enzymes of endogenous enzyme in the beer cell and adding, prepare the low yeast extract of cost.
Embodiment
The invention will be further described below by embodiment, but practical range of the present invention is not limited to this.
Embodiment 1.
A kind of method of utilizing cereuisiae fermentum to produce yeast extract may further comprise the steps:
A, the fresh yeast emulsion of collection;
B, dispel assorted: the yeast emulsion is sieved by 60 purpose screen clothes earlier, filter by cross-flow filter then, the filter pressure of cross-flow filter is 0.4Mpa;
C, washing separate: with whizzer the yeast emulsion of dispelling after mixing is washed, centrifuge speed is 6000 rev/mins, and it is 45m that whizzer adds water speed 3/ h;
D, debitterize: the mass concentration of the yeast emulsion after will washing is adjusted into 20%, adds the sodium bicarbonate that accounts for yeast quality of the emulsion 0.1% again, stirs 4min down at 8 ℃, carries out the low temperature alkali cleaning;
E, self-dissolving: the mass concentration of the yeast emulsion after the low temperature alkali cleaning is adjusted into 9%, adds 0.02% the papoid account for the yeast quality of the emulsion again, then pH is transferred to 5.0,55 ℃ of following self-dissolvings 20 hours;
F, enzyme goes out: the yeast emulsion after the self-dissolving is warming up to 85 ℃, keeps the 10min enzyme that goes out;
G, separation, concentrate: the yeast emulsion behind the enzyme that will go out is separated, and gets that supernatant liquor carries out triple effect and single-action concentrates, and is condensed into moisture and is 33% paste product;
H, allotment: it is 68% that the paste product is carried out adjusting concentration behind the homogeneous, makes the cream yeast extract as microbiological culture media.
Biological culture fundamental mode cream yeast extract physical and chemical index:
1, dry solids content 〉=70.0 % 2, pH value (2 % solution): 4.5~6.5
3, total nitrogen 〉=7.0 % 4, gross protein (total nitrogen * 6.25) 〉=43.75%
5, amino-acid nitrogen 〉=2.5 % 6, salt (NaCl meter) :≤5.0%
7, plumbous (the Pb meter, mg/kg)≤5.0 8, arsenic (the As meter, mg/kg)≤2.0.
Embodiment 2.
A kind of method of utilizing cereuisiae fermentum to produce yeast extract may further comprise the steps:
A, the fresh yeast emulsion of collection;
B, dispel assorted: the yeast emulsion is sieved by 60 purpose screen clothes earlier, filter by cross-flow filter then, the filter pressure of cross-flow filter is 0.6Mpa;
C, washing separate: with whizzer the yeast emulsion of dispelling after mixing is washed, centrifuge speed is 6000 rev/mins, and it is 50m that whizzer adds water speed 3/ h;
D, debitterize: the mass concentration of the yeast emulsion after will washing is adjusted into 18%, adds the sodium bicarbonate that accounts for yeast quality of the emulsion 0.3% again, stirs 6min down at 12 ℃, carries out the low temperature alkali cleaning;
E, self-dissolving: the mass concentration of the yeast emulsion after the low temperature alkali cleaning is adjusted into 13%, adds 0.04% the papoid account for the yeast quality of the emulsion again, then pH is transferred to 6.5,65 ℃ of following self-dissolvings 50 hours;
F, enzyme goes out: the yeast emulsion after the self-dissolving is warming up to 90 ℃, keeps the 20min enzyme that goes out;
G, separation, concentrate: the yeast emulsion behind the enzyme that will go out is separated, and gets that supernatant liquor carries out triple effect and single-action concentrates, and is condensed into moisture less than 31% paste product;
H, allotment: the raw material that in 100 parts paste product, adds following weight part: 1 part of glucose, 0.6 part of glycine, 0.4 part of L-Ala, 0.4 part of methionine(Met), 1 part in L-glutamic acid, 0.5 part of lactose, 0.2 part of wood sugar, 2 parts of Sodium Glutamates, 0.1 part of Sodium hexametaphosphate 99,0.1 part of sodium polyphosphate, behind the homogeneous, be 7 at PH, temperature is under 102 ℃ the condition, carry out Maillard reaction 1.5 hours, and made the cream yeast extract of seasoning type.
Seasoning type cream yeast extract physical and chemical index:
1, dry solids content 〉=70.0 % 2, pH value (2 % solution): 4.5~6.5
3, total nitrogen (in N, butt) 〉=7.0 % 4, gross protein (total nitrogen * 6.25) 〉=43.75%
5, amino-acid nitrogen (butt) 〉=2.5 % 6, salt (NaCl meter): 10 ± 3 %
7, plumbous (the Pb meter, mg/kg)≤5.0 8, arsenic (the As meter, mg/kg)≤2.0.
Embodiment 3.
A kind of method of utilizing cereuisiae fermentum to produce yeast extract may further comprise the steps:
A, the fresh yeast emulsion of collection;
B, dispel assorted: the yeast emulsion is sieved by 60 purpose screen clothes earlier, filter by cross-flow filter then, the filter pressure of cross-flow filter is 0.5Mpa;
C, washing separate: with whizzer the yeast emulsion of dispelling after mixing is washed, centrifuge speed is 6000 rev/mins, and it is 50m that whizzer adds water speed 3/ h;
D, debitterize: the mass concentration of the yeast emulsion after will washing is adjusted into 16%, adds the sodium bicarbonate that accounts for yeast quality of the emulsion 0.2% again, stirs 5min down at 10 ℃, carries out the low temperature alkali cleaning;
E, self-dissolving: the mass concentration of the yeast emulsion after the low temperature alkali cleaning is adjusted into 9-13%, adds 0.03% the papoid account for the yeast quality of the emulsion again, then pH is transferred to 6,60 ℃ of following self-dissolvings 35 hours;
F, enzyme goes out: the yeast emulsion after the self-dissolving is warming up to 88 ℃, keeps the 15min enzyme that goes out;
G, separation, concentrate: the yeast emulsion behind the enzyme that will go out is separated, and gets that supernatant liquor carries out triple effect and single-action concentrates, and is condensed into moisture and is 32% paste product;
H, allotment: the raw material that in 100 parts paste product, adds following weight part: 1.5 parts of glucose, 0.8 part of glycine, 0.5 part of L-Ala, 0.6 part of methionine(Met), 2 parts in L-glutamic acid, 1.0 parts of lactose, 0.4 part of wood sugar, 3.0 parts of Sodium Glutamates, 0.2 part of Sodium hexametaphosphate 99,0.15 part of sodium polyphosphate, behind the homogeneous, be 6 at PH, temperature is under 100 ℃ the condition, carry out Maillard reaction 1 hour, and made the cream yeast extract of seasoning type.
Seasoning type cream yeast extract physical and chemical index:
1, dry solids content 〉=70.0 % 2, pH value (2 % solution): 4.5~6.5
3, total nitrogen (in N, butt) 〉=7.0 % 4, gross protein (total nitrogen * 6.25) 〉=43.75%
5, amino-acid nitrogen (butt) 〉=2.5 % 6, salt (NaCl meter): 10 ± 3 %
7, plumbous (the Pb meter, mg/kg)≤5.0 8, arsenic (the As meter, mg/kg)≤2.0.
Embodiment 4.
A kind of method of utilizing cereuisiae fermentum to produce yeast extract may further comprise the steps:
A, the fresh yeast emulsion of collection;
B, dispel assorted: the yeast emulsion is sieved by 60 purpose screen clothes earlier, filter by cross-flow filter then, the filter pressure of cross-flow filter is 0.6Mpa;
C, washing separate: with whizzer the yeast emulsion of dispelling after mixing is washed, centrifuge speed is 6000 rev/mins, and it is 50m that whizzer adds water speed 3/ h;
D, debitterize: the mass concentration of the yeast emulsion after will washing is adjusted into 20%, adds the sodium bicarbonate that accounts for yeast quality of the emulsion 0.2% again, stirs 5min down at 10 ℃, carries out the low temperature alkali cleaning;
E, self-dissolving: the mass concentration of the yeast emulsion after the low temperature alkali cleaning is adjusted into 12%, adds 0.02% the papoid account for the yeast quality of the emulsion again, then pH is transferred to 6.0,65 ℃ of following self-dissolvings 45 hours;
F, enzyme goes out: the yeast emulsion after the self-dissolving is warming up to 86 ℃, keeps the 18min enzyme that goes out;
G, separation, concentrate: the yeast emulsion behind the enzyme that will go out is separated, and gets that supernatant liquor carries out triple effect and single-action concentrates, and is condensed into moisture and is 30% paste product;
H, allotment: the raw material that in 100 parts paste product, adds following weight part: 2 parts of glucose, 1.2 parts of glycine, 0.6 part of L-Ala, 0.8 part of methionine(Met), 3 parts in L-glutamic acid, 1.5 parts of lactose, 0.6 part of wood sugar, 4 parts of Sodium Glutamates, 0.3 part of Sodium hexametaphosphate 99,0.3 part of sodium polyphosphate, behind the homogeneous, be 7 at PH, temperature is under 100 ℃ the condition, carried out Maillard reaction 1.2 hours, product behind the Maillard reaction is filtered, enter spray-dryer then and carry out drying, obtain powdery seasoning type yeast extract.
The physical and chemical index of powdery seasoning type yeast extract:
1, dry substance 〉=94.0 % 2, pH value (2 % solution) 4.5~6.5
3, total nitrogen (butt) 〉=6.0 % 4, gross protein (total nitrogen * 6.25) 〉=37.5 %
5, amino-acid nitrogen 〉=2.0% 6, salt (NaCl meter) 20 ± 3 %
7, plumbous (the Pb meter, mg/kg)≤5.0 8, arsenic (the As meter, mg/kg)≤2.0.
The above only is a better embodiment of the present invention, so all equivalences of doing according to the described structure of patent claim of the present invention, feature and principle change or modify, is included in the patent claim of the present invention.

Claims (9)

1. method of utilizing cereuisiae fermentum to produce yeast extract is characterized in that: may further comprise the steps:
A, the fresh yeast emulsion of collection;
B, dispel assorted: the yeast emulsion is sieved by screen cloth earlier, filters by cross-flow filter then;
C, washing separate: with whizzer the yeast emulsion of dispelling after mixing is washed;
D, debitterize: the mass concentration of the yeast emulsion after will washing is adjusted into 16%-20%, adds the sodium bicarbonate that accounts for yeast quality of the emulsion 0.1%-0.3% again, stirs 4-6min down at 8-12 ℃, carries out the low temperature alkali cleaning;
E, self-dissolving: the mass concentration of the yeast emulsion after the low temperature alkali cleaning is adjusted into 9-13%, adds the papoid of the 0.02%-0.04% that accounts for the yeast quality of the emulsion again, then pH is transferred to 5.0-6.5, at 55-65 ℃ of following self-dissolving 20-50 hour;
F, enzyme goes out: the yeast emulsion after the self-dissolving is warming up to 85 ℃ ~ 90 ℃, keeps the 10-20min enzyme that goes out;
G, separation, concentrate: the yeast emulsion behind the enzyme that will go out is separated, and gets that supernatant liquor carries out triple effect and single-action concentrates, and is condensed into moisture less than 35% paste product;
H, allotment: the paste product makes yeast extract through allotment.
2. a kind of method of utilizing cereuisiae fermentum to produce yeast extract according to claim 1 is characterized in that: among the described step h paste product being carried out adjusting concentration behind the homogeneous is more than 65%, makes the cream yeast extract as microbiological culture media.
3. a kind of method of utilizing cereuisiae fermentum to produce yeast extract according to claim 1, it is characterized in that: among the described step h paste product is added the Maillard reaction batching and also carry out Maillard reaction behind the homogeneous, make the cream yeast extract of seasoning type.
4. a kind of method of utilizing cereuisiae fermentum to produce yeast extract according to claim 3 is characterized in that: the product behind the Maillard reaction is filtered, enter spray-dryer then and carry out drying, obtain powdery seasoning type yeast extract.
5. a kind of method of utilizing cereuisiae fermentum to produce yeast extract according to claim 3 is characterized in that: in per 100 parts of paste products, the Maillard reaction of adding batching comprises the raw material of following weight part:
Glucose 1-2 part
Glycine 0.6-1.2 part
L-Ala 0.4-0.6 part
Methionine(Met) 0.4-0.8 part
L-glutamic acid 1-3 part
Lactose 0.5-1.5 part
Wood sugar 0.2-0.6 part
Sodium Glutamate 2-4 part
Sodium hexametaphosphate 99 0.1-0.3 part
Sodium polyphosphate 0.1-0.3 part.
6. a kind of method of utilizing cereuisiae fermentum to produce yeast extract according to claim 5 is characterized in that: in per 100 parts of paste products, the Maillard reaction of adding batching comprises the raw material of following weight part:
1.5 parts of glucose
0.8 part of glycine
0.5 part of L-Ala
0.6 part of methionine(Met)
2 parts in L-glutamic acid
1.0 parts of lactose
0.4 part of wood sugar
3.0 parts of Sodium Glutamates
0.2 part of Sodium hexametaphosphate 99
0.15 part of sodium polyphosphate.
7. according to claim 5 or 6 described a kind of methods of utilizing cereuisiae fermentum to produce yeast extract, it is characterized in that: after adding the Maillard reaction batching, be that 6-7, temperature are under 98-102 ℃ the condition, reacted 1-1.5 hour at PH.
8. a kind of method of utilizing cereuisiae fermentum to produce yeast extract according to claim 1, it is characterized in that: screen cloth is 60 purpose screen clothes among the described step b, and the filter pressure of cross-flow filter is 0.4-0.6Mpa.
9. a kind of method of utilizing cereuisiae fermentum to produce yeast extract according to claim 1, it is characterized in that: centrifuge speed is 6000 rev/mins among the described step c, it is 45 ~ 55m that whizzer adds water speed 3/ h.
CN201010551367A 2010-11-19 2010-11-19 Method for preparing yeast extract by using beer yeast Expired - Fee Related CN102051381B (en)

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CN102178204A (en) * 2011-05-25 2011-09-14 珠海天香苑生物科技发展有限公司 Yeast paste with flavor of meat analogue, yeast powder and production method of yeast paste
CN102524867A (en) * 2011-12-29 2012-07-04 山西汉波食品股份有限公司 Chinese date concentrate and production process thereof
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
CN103923944A (en) * 2014-04-22 2014-07-16 杭州菁因康生物科技有限公司 Preparation method of yeast extract
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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
CN104489601A (en) * 2014-12-19 2015-04-08 山东圣琪生物有限公司 Production method of beer yeast extract
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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
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
CN102524867A (en) * 2011-12-29 2012-07-04 山西汉波食品股份有限公司 Chinese date concentrate and production process thereof
CN103923944A (en) * 2014-04-22 2014-07-16 杭州菁因康生物科技有限公司 Preparation method of yeast extract
CN104351800A (en) * 2014-10-23 2015-02-18 广东顺德酒厂有限公司 Method for preparing yeast extract from vinasse solution
CN104489601A (en) * 2014-12-19 2015-04-08 山东圣琪生物有限公司 Production method of beer 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
CN105942529A (en) * 2016-04-27 2016-09-21 安琪酵母(崇左)有限公司 Method for preparing yeast extract with high I+G content
CN105942528A (en) * 2016-04-27 2016-09-21 安琪酵母(崇左)有限公司 Method for preparing high-nucleic-acid yeast extract
CN106071985A (en) * 2016-06-21 2016-11-09 锦州医科大学 A kind of method improving pig flesh flavor and application
CN106418482A (en) * 2016-08-31 2017-02-22 安琪酵母(崇左)有限公司 Method for improving I+G content in yeast extract
CN109221595A (en) * 2018-09-12 2019-01-18 内蒙古蒙牛乳业(集团)股份有限公司 A kind of manufacture craft of Yoghourt ice-cream
CN111718855A (en) * 2020-07-01 2020-09-29 河南赛傅生物科技有限公司 Method for breaking yeast cell wall and preparing yeast extract
CN111718855B (en) * 2020-07-01 2023-06-16 河南赛傅生物科技有限公司 Method for breaking wall of yeast cells and preparing yeast extract
CN112251336A (en) * 2020-10-27 2021-01-22 南京聚亿源精细化工有限公司 Production and preparation process of saccharomycetes
CN112251336B (en) * 2020-10-27 2021-05-04 商城北纳创联生物科技有限公司 Production and preparation process of saccharomycetes
CN112515159A (en) * 2020-12-22 2021-03-19 浙江东成生物科技股份有限公司 Production method of beer yeast extract
WO2022135181A1 (en) * 2020-12-23 2022-06-30 安琪酵母股份有限公司 Preparation method for and application of soluble glucan-rich yeast extract
CN117179288A (en) * 2023-09-12 2023-12-08 亚美唯他营养科技(广州)有限公司 Preparation method of yeast extract
CN117179288B (en) * 2023-09-12 2024-04-26 广州市桉谷生物科技有限公司 Preparation method of yeast extract

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