CN102613265A - Natural yeast powder and preparation method therefore - Google Patents

Natural yeast powder and preparation method therefore Download PDF

Info

Publication number
CN102613265A
CN102613265A CN2012100920349A CN201210092034A CN102613265A CN 102613265 A CN102613265 A CN 102613265A CN 2012100920349 A CN2012100920349 A CN 2012100920349A CN 201210092034 A CN201210092034 A CN 201210092034A CN 102613265 A CN102613265 A CN 102613265A
Authority
CN
China
Prior art keywords
yeast
weight portions
cultivate
temperature
juice
Prior art date
Application number
CN2012100920349A
Other languages
Chinese (zh)
Other versions
CN102613265B (en
Inventor
李志斌
Original Assignee
福建省麦都食品发展有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 福建省麦都食品发展有限公司 filed Critical 福建省麦都食品发展有限公司
Priority to CN 201210092034 priority Critical patent/CN102613265B/en
Publication of CN102613265A publication Critical patent/CN102613265A/en
Application granted granted Critical
Publication of CN102613265B publication Critical patent/CN102613265B/en

Links

Abstract

The invention discloses a preparation method of natural yeast powder. The method comprises the following steps of: preparing a yeast solution soaking fruit, grains or plant flowers into honey, malt extract and purified water, and extracting the yeast solution of the fruit, grains or plant flowers containing saccharomyces cerevisiae strains and lactobacillus strains after placing; preparing yeast paste: kneading rye flour, the malt extract and the purified water into the yeast paste to be cultivated for four stages; cultivation of microzyme: combining the yeast solution with the yeast paste into wet cenobium for cultivation; enlarging cultivation of the microzyme: mixing the wet cenobium with an enlarging cultivation medium according to a certain ratio to carry out enlarging cultivation of the microzyme multiplying 100-10000 times, and preparing a mixed yeast solution; and concocting yeast powder: mixing dry substances such as glucose, alpha dry rice meal, vitamin C, corn starch, and cane sugar into the mixed yeast solution to finally obtain the natural yeast powder. The invention also discloses the natural yeast powder. The natural yeast powder is completely prepared by natural products, does not contain a preservative, and has the advantages of ageing resistance, anti-mildew and long retention period.

Description

Pure natural dusty yeast and preparation method thereof

Technical field

The present invention relates to a kind of pure natural dusty yeast, particularly a kind of pure natural dusty yeast and preparation method thereof.

Technical background

The main flow of world's yeast is a dry ferment now, and is because of not receiving the restriction of time, space and temperature, very easy to use.Dry ferment is the single yeast that comes out in laboratory cultures, and fermenting power is strong, is prone to preserve, and transports easy to use.But dry ferment has a kind of smell; Need to use other raw materials to hide; Generally use the taste that butter, egg or essence hide dry ferment, and the bread holding time that dry ferment is worked it out grown stiff not being very good eating that can become, so add bread improver so that its soft anti-depositing through regular meeting.The bread taste that uses this dry ferment to work it out in addition is general, does not give full play of the delicious food of wheat.

Compare with dry ferment, yeast cake since its not through super-dry, prilling, therefore higher and the shelf-life is shorter to preserving the requirements on transport condition, yeast cake can be deposited 45 days under 0~4 ℃ of refrigerated condition.If storage temperature is lower than 0 ℃, it is dead gradually that yeast can stop metabolism, causes yeast cake inactivation gradually, and fermentation speed is slack-off gradually.The back yeast cake deliquescing of thawing there is not elasticity, serious even become scattered paste shape, and yeast is thoroughly dead, can not leaven dough.If storage temperature is higher than 5 ℃, yeast begins recovery, and yeast metabolism is vigorous, the aging quickening, and viable yeast reduces, and fermentation speed is slack-off does not even leaven dough, and has become nutritious culture medium after the yeast death, easily grow mold.

The yeast that at present cures industry within Chinese territory and adopted is mainly by France, Germany etc. at the active dry yeast of producing within Chinese territory, and current only Italy and day instinct industrially produce and be fit to cure unartificial yeast powder already.

The unartificial yeast cultivation needs special place and corresponding gimmick to preserve, so transport inconvenience, fermenting power than dry ferment a little less than, fermentation time is longer.Even unartificial yeast liquid under 1~5 ℃ of cryopreserved condition, will can't use because of losing vigor after cultivating 3~5 days.At present the optimum method that is used to preserve unartificial yeast is to use the drum drying agent in the world, with " cold drying " it is handled, but huge because of this method equipment investment, except large-scale yeast manufacturing enterprise, not will consider to make in this way.

And gondola Pan Niduoni yeast belongs to and contains the many unartificial yeasts of lactic acid bacteria, and the bread meta-acid of producing is not used in China basically, and homemade saccharomycete amount is unstable, does not use as raw material, and the unartificial yeast powder is mainly from Japanese import.But import unartificial yeast powder exists the cost height, and it is untimely to supply, and the few problem of amount of yeast, contains tens unartificial yeast bacterium numbers among the unartificial yeast powder 1g of Japanese import, and using has limitation.

The thalline of yeast and culture generally are in the culture medium that is rich in phosphorus and nitrogen and molasses etc., to cultivate, thus the dusty yeast ubiquity storage life short, be prone to the problem of going mouldy and being prone to wear out.Usually can in dusty yeast, add anticorrisive agent in order to prolong storage life, in view of the demand of existing food products market to the pure natural dusty yeast, response country is to the call of food security; And it is in line with international standards; Reaching advanced food technology level, be necessary to develop a kind of method and unartificial yeast powder thereof that adopts pure natural plant to turn out the unartificial yeast powder, is purpose to produce pollution-free food; Adding preservative agent not can guarantee the unartificial yeast powder of quality with the safety of food again.

Summary of the invention

The object of the present invention is to provide a kind of preparation method of pure natural dusty yeast, it can prepare anti-aging, anti-going mouldy and the pure natural dusty yeast of long shelf-life.

In addition purpose of the present invention is to provide that a kind of ability is anti-aging, anti-goes mouldy and the pure natural dusty yeast of long shelf-life.

In order to reach above-mentioned purpose, solution of the present invention is:

A kind of preparation method of pure natural dusty yeast prepares earlier yeast juice and yeast paste respectively, then this yeast juice and this yeast paste is mixed the culture yeasts bacterium, again with being modulated into dusty yeast after this saccharomycete enlarged culture, wherein:

The preparation yeast juice: with the malt extract of the honey of fruit, cereal or the plant flowers of 50~2000 weight portions and 50~3000 weight portions, 20~200 weight portions and 100~2000 weight portions and temperature is that the blended liquid phase of 25 ℃~35 ℃ pure water is mixed; And under 20 ℃~35 ℃ temperature conditions; The Ph value is 2~5; Humidity is that 10%~90% condition held is after 3~8 days; Therefrom extract fruit yeast juice, cereal yeast juice or the plant flowers yeast juice of 170~5200 weight portions, contain the lactobacillus of germinate saccharomycetic saccharomyces cerevisiae crowd and fusion yeast bacterium in this fruit yeast juice, cereal yeast juice or the plant flowers yeast juice;

The preparation yeast paste: carry out four times according to following method and cultivate,

Cultivate for the first time: with the naked barley powder of 50~500 weight portions; The malt extract of 5~80 weight portions; And 20~400 weight portion and temperature be 35 ℃~70 ℃ pure water kneading together; Rub into the Ph value and be the yeast paste of 3~6 75~980 weight portions, under the environment of 30 ℃~60 ℃ of temperature, humidity 40%~90%, cultivate 24h~50h

Cultivate for the second time: cultivate the flour that adds 50~300 weight portions after accomplishing for the first time, 50~350 weight portions and temperature are 35 ℃~70 ℃ pure water, under the environment of 30 ℃~60 ℃ of temperature, humidity 40%~90%, cultivate 24h~50h,

Cultivate for the third time: cultivate the flour that adds 50~1000 weight portions after accomplishing for the second time, 50~1000 weight portions and temperature are 35 ℃~70 ℃ pure water, continue under the environment of 30 ℃~60 ℃ of temperature, humidity 40%~90%, to cultivate 24h~50h,

Cultivate the 4th time: cultivate the flour that adds 100~3000 weight portions after accomplishing for the third time; 100~3000 weight portions and temperature are 35 ℃~70 ℃ pure water; 24h~50h is cultivated in continuation under the environment of 30 ℃~60 ℃ of temperature, humidity 40%~90%; After cultivating the 4th completion, the clay completion of naked barley unartificial yeast of 475~9630 weight portions;

Saccharomycetic cultivation: the above-mentioned yeast juice of 150~5000 weight portions and the above-mentioned yeast paste of 475~9630 weight portions are synthesized wet cenobium, and refrigeration was cultivated one day in 1 ℃~15 ℃ temperature range;

Saccharomycetic enlarged culture: the above-mentioned wet cenobium of 1000 weight portions mixed with the enlarged culture base of 340~11100 weight portions carry out enlarged culture; This enlarged culture base comprises: the flour of 100~5000 weight portions; The malt extract of 20~300 weight portions; The water of 200~5000 weight portions, and the honey of 20~800 weight portions; Make 100~10000 times of saccharomycete increments through this enlarged culture base, thereby process compound barm liquid;

The modulation dusty yeast: normal temperature mixes the glucose of 100~3000 weight portions in the above-mentioned compound barm liquid of 3000 weight portions; The αization dried rice powder of 100~7000 weight portions; The vitamin C of 100~1500 weight portions; The cornstarch of 100~1500 weight portions, and the sucrose of 50~800 weight portions, thus make dusty yeast.

In the operation of said modulation dusty yeast, said sucrose is selected sex change sucrose for use.

The said dusty yeast of preparation is packed.

The said dusty yeast of preparation is vacuum-packed.

In the operation of said system yeast juice, said fruit is selected one or more the mixture in raisins, apple, peach, blackberry, blueberry, blueberry, cherry, fig and the netted melon for use.

In the operation of said system yeast juice, said cereal is selected one or more the mixture in naked barley powder, wheat flour, pearling cone meal and the rye meal for use.

In the operation of said system yeast juice, said plant flowers is selected one or more the mixture in rose, oriental cherry and the chrysanthemum for use.

A kind of pure natural dusty yeast comprises the compound barm liquid of 20 weight portions, the αization dried rice powder of 44 weight portions, the glucose of 19 weight portions, the sucrose of 4 weight portions, the cornstarch of 6 weight portions and the vitamin C of 7 weight portions.

After adopting such scheme, the preparation method of pure natural dusty yeast of the present invention has following beneficial effect: at first, prepare yeast juice through fruit, cereal and plant flowers, this yeast juice contains the lactobacillus of germinate saccharomycetic saccharomyces cerevisiae crowd and fusion yeast bacterium; Then; The yeast flora of this complex is carried out enlarged culture with the yeast paste that is prepared by natural goods; Can obtain different composite yeast bacterium through the combination fusion yeast with the germination yeast, absorb the unartificial yeast bacterium through αization dried rice powder again, and then process different dusty yeasts; The present invention adopts the yeast value-added approach after this improvement, utilizes the saccharomyces lactis bacterium of adding Bacillus acidi lactici system can reach the purpose that prevents to go mouldy, prolong storage life and the tart flavour of uniqueness is provided simultaneously; And; Dried rice powder through αization is absorbed in unartificial yeast together; Can let saccharomycete be in resting state, reduce the death of thalline, can not contain the saccharomycete of dying in month in the unartificial yeast powder like this once thoughtful; Can not contain the bacterium that is mixed with a lot of death as the dry ferment the inside yet, can not harm the local flavor of unartificial yeast yet; In addition, use lipid and two kinds of material complexs of protein, nutrition is provided can for the thalline of yeast, the complex of lipid and protein also has the function that promotes Yeast proliferation, helps smooth enlarged culture to 1.7 * 10 through this propagation function 6~8The unartificial yeast powder of/g.

After adopting such scheme, pure natural dusty yeast of the present invention has following beneficial effect: can anti-aging, anti-ly go mouldy and prolongs storage life through the saccharomyces lactis bacterium of adding Bacillus acidi lactici system, the tart flavour of uniqueness can also be provided simultaneously; When making food, use 2% pure natural dusty yeast, need not pass through complicated very long sweat and just can make unartificial yeast food; It is aging and mouldy to suppress food; And do not contain any additives, and mainly be the colored nutritional labeling of vegetables and fruits that is eaten, can more perfectly embody the local flavor that has in the raw material; Make the unartificial yeast food of making not only can embody the local flavor of unartificial yeast, also can embody flour and maltose comprises raw-material local flavors such as salt; Pure natural dusty yeast of the present invention includes the nutritional labeling of needed by human such as rich in amino acid, vitamin, mineral matter; Has the immunocompetent effect of tangible raising; Child's allergic dermatitis, asthma there are obvious effect, also have the effect that improves liver function, cranial nerve cell regeneration, appetizing, beautifying face and moistering lotion simultaneously.

The specific embodiment

In order further to explain technical scheme of the present invention, come the present invention is set forth in detail through specific embodiment below.

The preparation method of pure natural dusty yeast of the present invention prepares earlier yeast juice and yeast paste respectively, then this yeast juice and this yeast paste is mixed the culture yeasts bacterium, again with being modulated into dusty yeast after this saccharomycete enlarged culture, wherein:

The preparation yeast juice: soaking fruit, cereal or the plant flowers of 50~2000 weight portions with the malt extract of the honey of 50~3000 weight portions, 20~200 weight portions and 100~2000 weight portions and temperature is that the blended liquid phase of 25 ℃~35 ℃ pure water is mixed; And under 20 ℃~35 ℃ temperature conditions; The Ph value is 2~5; Humidity is that 10%~90% condition held is after 3~8 days; Therefrom extract fruit yeast juice, cereal yeast juice or the plant flowers yeast juice of 170~5200 weight portions, contain the lactobacillus of germinate saccharomycetic saccharomyces cerevisiae crowd and fusion yeast bacterium in this fruit yeast juice, cereal yeast juice or the plant flowers yeast juice;

Wherein, Above-mentioned fruit can be selected one or more the mixture in raisins, apple, peach, blackberry, blueberry, blueberry, cherry, fig, netted melon or the like for use; Above-mentioned cereal can be selected one or more the mixture in naked barley powder, wheat flour, pearling cone meal and the rye meal for use, and above-mentioned plant flowers can be selected one or more the mixture in rose, oriental cherry and the chrysanthemum for use.

Above-mentioned fruit and above-mentioned cereal can be immersed in the above-mentioned mixed liquor, preferably, can above-mentioned fruit and above-mentioned cereal be processed powdery or smaller particles shape.

The preparation yeast paste: carry out four times according to following step and cultivate,

Cultivate for the first time: with the naked barley powder of 50~500 weight portions; The malt extract of 5~80 weight portions; And 20~400 weight portion and temperature be 35 ℃~70 ℃ pure water kneading together; Rub into the Ph value and be the yeast paste of 3~6 75~980 weight portions, under the environment of 30 ℃~60 ℃ of temperature, humidity 40%~90%, cultivate 24h~50h

Cultivate for the second time: cultivate the flour that adds 50~300 weight portions after accomplishing for the first time, 50~350 weight portions and temperature are 35 ℃~70 ℃ pure water, under the environment of 30 ℃~60 ℃ of temperature, humidity 40%~90%, cultivate 24h~50h,

Cultivate for the third time: cultivate the flour that adds 50~1000 weight portions after accomplishing for the second time, 50~1000 weight portions and temperature are 35 ℃~70 ℃ pure water, continue under the environment of 30 ℃~60 ℃ of temperature, humidity 40%~90%, to cultivate 24h~50h,

Cultivate the 4th time: cultivate the flour that adds 100~3000 weight portions after accomplishing for the third time; 100~3000 weight portions and temperature are 35 ℃~70 ℃ pure water; 24h~50h is cultivated in continuation under the environment of 30 ℃~60 ℃ of temperature, humidity 40%~90%; After cultivating the 4th completion, the clay completion of naked barley unartificial yeast of 475~9630 weight portions;

Saccharomycetic cultivation: the above-mentioned yeast juice of 150~5000 weight portions and the above-mentioned yeast paste of 475~9630 weight portions are synthesized wet cenobium, and refrigeration was cultivated one day in 1 ℃~15 ℃ temperature range;

Saccharomycetic enlarged culture: the above-mentioned wet cenobium of 1000 weight portions mixed with the enlarged culture base of 340~11100 weight portions carry out enlarged culture; This enlarged culture base comprises: the flour of 100~5000 weight portions; The malt extract of 20~300 weight portions; The water of 200~5000 weight portions, and the honey of 20~800 weight portions; Make 100~10000 times of saccharomycete increments through this enlarged culture base, thereby process compound barm liquid;

The modulation dusty yeast: normal temperature mixes the glucose of 100~3000 weight portions in the above-mentioned compound barm liquid of 3000 weight portions; The αization dried rice powder of 100~7000 weight portions; The vitamin C of 100~1500 weight portions; The cornstarch of 100~1500 weight portions, and the sucrose of 50~800 weight portions, thus make dusty yeast.

Wherein, αization dried rice powder can fully absorb moisture, forms dusty yeast fast, and uses the finished product dusty yeast to carry out the ferment making wheaten food for example during bread; αization dried rice powder can make common starch produce the αization sex change; Thereby process more soft wheaten food, that is to say that αization dried rice powder plays a part natural softening agent.

Because cornstarch and vitamin C have roughly the same proportion, like this cornstarch and vitamin C can be fully, mix equably, thereby reach comparatively desirable admixture.

Preferably, above-mentioned sucrose can be selected sex change sucrose for use, and sex change sucrose can bring the emulsification effect.

In addition, also can above-mentioned dusty yeast be packed, preferably adopt vacuum packaging, dusty yeast can be preserved under vacuum normal temperature 2 years like this, and the back, Kaifeng can refrigerate three months under 0 to 10 ℃.

Adopt preparation method of the present invention; Under the condition of 20 ℃~35 ℃ of constant temperature, constant humidity 10%~90%, cultivate unartificial yeast stoste with the flower of fruit, cereal, plant; Stir low temperature such as the glucose of aqueous unartificial yeast and pulverulent material, αization rice meal, vitamin C, cornstarch, sex change sucrose and combine; Under the state that does not harm enzyme activityization, let the dormancy of yeast kind, thereby it is low to produce moisture, the shelf-life is the pure natural dusty yeast in 2 years.

The performance indications of the pure natural dusty yeast of the present invention preparation are following: color and luster is milky white, be Powdered, have the yeast special odor; Living cell rate is 100% (GB/T20886 regulation >=75%), moisture be 10.4%, contain mineral matter iron is that 13.3mg/Kg, zinc are that 12.6mg/Kg, magnesium are that 70.0mg/Kg, manganese are that 6.52mg/Kg, Cobastab 6 are that 104mg/100g, lysine are that 0.270g/100g, threonine are that 0.195g/100g, pantothenic acid are 0.180mg/100g for 0.066mg/100g, vitamin C, and the inspection data result shows that the total arsenic of pure natural dusty yeast, lead, pathogenic bacteria all meet the GB/T20886-2007 standard-required.

Compare with dryness culture propagation bread; Adopt the produced pure natural yeast bread of dusty yeast of the present invention's preparation to have diverse effect,, nutritional labeling etc. good to eat at its shelf-life prolongation of bread, the product special flavour of same process production has evident difference.

In addition, the pure natural dusty yeast also can be applicable to fields such as drinks, health products and healthy food, for example:

Add the unartificial yeast powder in beer, the grape wine and can make product be rich in glucose, amino acid, vitamins and other nutritious components more, and an amount of unartificial yeast powder there is the effect of alleviating fatigue;

Adding the unartificial yeast powder in the sour milk can make calcium and Protein content in the sour milk increase; Make sour milk be easier to be absorbed by the body and the effect that digests, makes the performance of the bacterium in large intestine equilibrium in the human body; And can prophylaxis of cancer send out with the disease of alleviating cancer, can prevent hyperpiesia simultaneously;

Add the function that the unartificial yeast powder can the body liver among the cheese, make the balanced effect of bacterium performance in the large intestine, and compared with ordinary milk, the cheese who adds the unartificial yeast powder is contained more calcium and mineral matter;

Salty sauce in the flavoring adds the unartificial yeast powder can make product be rich in amino acid, vitamin and mineral matter more, and can prophylaxis of cancer strengthen with the capillary function that makes heart and brains.

Embodiment one

The preparation yeast juice: with the malt extract of the honey of fruit, cereal or the plant flowers of 1200 weight portions and 2200 weight portions, 120 weight portions and 1200 weight portions and temperature is that the blended liquid phase of 25 ℃~35 ℃ pure water is mixed; And under 20 ℃~35 ℃ temperature conditions; The Ph value is 2~5; Humidity is that 80% condition held is after 6 days; Therefrom extract fruit yeast juice, cereal yeast juice or the plant flowers yeast juice of 3520 weight portions, contain the lactobacillus of germinate saccharomycetic saccharomyces cerevisiae crowd and fusion yeast bacterium in this fruit yeast juice, cereal yeast juice or the plant flowers yeast juice;

The preparation yeast paste: carry out four times according to following step and cultivate,

Cultivate for the first time: with the naked barley powder of 300 weight portions; The malt extract of 40 weight portions; And 200 weight portion and temperature be 35 ℃~70 ℃ pure water kneading together, rub into the Ph value and be the yeast paste of 3~6 540 weight portions, under the environment of 30 ℃~60 ℃ of temperature, humidity 70%, cultivate 28h; Wherein the naked barley powder is claimed rye again

Cultivate for the second time: cultivate the flour that adds 250 weight portions after accomplishing for the first time, 300 weight portions and temperature are 35 ℃~70 ℃ pure water, under the environment of 30 ℃~60 ℃ of temperature, humidity 70%, cultivate 28h,

Cultivate for the third time: cultivate the flour that adds 600 weight portions after accomplishing for the second time, 700 weight portions and temperature are 35 ℃~70 ℃ pure water, continue under the environment of 30 ℃~60 ℃ of temperature, humidity 70%, to cultivate 28h,

Cultivate the 4th time: cultivate the flour that adds 2000 weight portions after accomplishing for the third time; 1800 weight portions and temperature are 35 ℃~70 ℃ pure water; 28h is cultivated in continuation under the environment of 30 ℃~60 ℃ of temperature, humidity 70%; After cultivating the 4th completion, the clay completion of naked barley unartificial yeast of 6190 weight portions;

Saccharomycetic cultivation: the above-mentioned yeast juice of 500 weight portions and the above-mentioned yeast paste of 500 weight portions are synthesized wet cenobium, and refrigeration was cultivated one day in 1 ℃~15 ℃ temperature range;

Saccharomycetic enlarged culture: the above-mentioned wet cenobium of 1000 weight portions mixed with the enlarged culture base of 8000 weight portions carry out enlarged culture; This enlarged culture base comprises: the flour of 3500 weight portions; The malt extract of 200 weight portions, the water of 4000 weight portions, and the honey of 300 weight portions; Make 100~10000 times of saccharomycete increments through this enlarged culture base, thereby process compound barm liquid;

The modulation dusty yeast: normal temperature mixes the glucose of 2500 weight portions in the above-mentioned compound barm liquid of 3000 weight portions; The αization dried rice powder of 5000 weight portions; The vitamin C of 800 weight portions; The cornstarch of 800 weight portions, and the sucrose of 500 weight portions, thus make the unartificial yeast powder of 12600 weight portions.

Make food for example during bread; The dusty yeast of the present invention's preparation is 2% of a flour use amount; It is aging and mouldy to suppress food after the interpolation, and the local flavor with raw material more perfectly embodies, and makes the unartificial yeast bread of making have unique local flavor; Not only can embody the local flavor of unartificial yeast, also can embody flour and maltose comprises raw-material local flavors such as salt.

The present invention prepares yeast juice with fruit, cereal and plant flowers earlier, and this yeast juice contains saccharomyces cerevisiae crowd of budding yeast bacterium and the lactic acid bacteria of fusion yeast bacterium, then this yeast juice is cultivated with yeast paste, processes the unartificial yeast powder after the enlarged culture.Owing to added the saccharomyces lactis bacterium of Bacillus acidi lactici system; Can prevent to go mouldy and unique tart flavour is provided; Can not contain the saccharomycete of dying in month in the unartificial yeast powder like this, not contain the bacterium that is mixed with a lot of death as the dry ferment the inside yet, can not harm the local flavor of unartificial yeast yet once thoughtful.And when using the unartificial yeast powder to make wheaten food, need not pass through complicated and very long sweat just can be made unartificial yeast food.

The dried rice powder of the present invention through αization is absorbed in unartificial yeast and can lets saccharomycete be in resting state together, reduces the death of thalline, if use vacuum-packedly, can preserve at normal temperatures 2 years.And use lipid and two kinds of material complexs of protein, and nutrition is provided can for the thalline of yeast, the complex of lipid and protein also has the function that promotes Yeast proliferation, helps smooth enlarged culture to 1.7 * 10 through this propagation function 6~8The unartificial yeast powder of/g.

Because the present invention all uses natural goods to make the unartificial yeast powder; A kind of yeast value-added approach of improvement is provided; The lactobacillus of saccharomycetic saccharomyces cerevisiae crowd and fusion yeast bacterium of being about to germinate mixes, and utilizes natural goods to make the yeast flora propagation of this complex then.Can obtain different composite yeast bacterium through the combination fusion yeast with the germination yeast, and then process different dusty yeasts.For example, the complex form of saccharomyces cerevisiae and lactic acid bacteria with 0~100% and 100~0% form, can be changed to mix and forms different compound saccharomycete.

The pure natural dusty yeast is being raw material attached to the yeast above the flower of fruit, cereal, plant and the leaf etc., and natural propagation forms, and is a kind of pure natural, free of contamination health-nutrition source, does not contain synthetic material such as pigment, anticorrisive agent, emulsifying agent etc.And dry ferment is made up of specific yeast, is single purebred yeast, and unartificial yeast contains microorganisms such as yeast kind and the lactic acid bacteria about 100, is a kind of composite yeast.

The unartificial yeast powder can prolong the shelf-life of baked product.The bread shelf-life of adopting unartificial yeast to make can reach more than one month, and using common dry ferment is 2~3 days.Compared following characteristics with unartificial yeast with the bread of general Saccharomyces cerevisiae production: (1) moisture is lower than general bread, and only 22%, general bread 38%; (2) water activity is low, and only 0.80~0.81, general bread 0.95, microorganism is difficult for propagation; When (3) dough/pasta ferments sugar is converted into sugar alcohol, making bread need not to add preservative agent just has antiseptic effect, and the fungus resistance of bread also is enhanced.

The unartificial yeast powder can improve the local flavor of product.Dry ferment is single purebred yeast; Unartificial yeast contains the yeast kind about 100; The prepared unartificial yeast powder of the present invention is cultivated by grape and is formed, and gives full play to the local flavor of wheat and grape through lengthy fermentation, and the bread of making has multiple saccharomycete local flavor; Be mingled in acetic acid bacteria in the unartificial yeast, lactic acid bacteria etc. simultaneously and in fermentation, can produce organic acid, also give the unique local flavor of product, tart flavour and the just strong taste of alcohol.

The unartificial yeast powder can keep the product freshness.Unartificial yeast is applicable to long-time middle kind method cold fermentation (2~7 ℃ of cold fermentations) in dough, in the face kind, fully breed fermented bacterium, makes flour fully absorb moisture, keeps product soft fresh, high resilience; And the product that uses common dry ferment to make placed of a specified duration can be aging stiff.

The unartificial yeast powder can let the product value that has additional nutrients.Compared with this single pure yeast of common dry ferment; Unartificial yeast of the present invention contains more than 100 kind of yeast kind; The contained various nutrition of yeast have much more more been kept; Yeast body internal protein content is nearly half the, contains amino acid, peptide matters more than 18 kinds, especially is rich in the lysine that contains quantity not sufficient in the cereal; Also contain abundant microelements of calcium, iron, zinc, magnesium, selenium, chromium, manganese etc. and B family vitamins such as vitamin B1, B2, B6, B12 and pantothenic acid simultaneously, do not contain cholesterol and saturated fatty acid.The molasses (be the waste material in sugar refinery) of raw material that common dry ferment is main for handling; And the unartificial yeast powder is to cultivate the yeast kind with raisins (bacterial classification is attached to the grape surface); Therefore the unartificial yeast powder has also kept the high nutritional labeling of grape, is rich in vitamin A, B1, B2, B6, C, several amino acids, mineral matter potassium, phosphorus, iron, calcium and polyhydric phenols in the grape.

The unartificial yeast powder can directly replace the use of modifying agent (composite food additive), reduces the harm of food additives to human body.The bread holding time that common dry ferment is worked it out has been grown stiff not being very good eating of meeting change, so meeting adding modifying agent need not add modifying agent fully so that anti-the depositing of its softness moistened and the unartificial yeast powder can make the prolongation of product freshness date, tissue is loose in the prescription.

The unartificial yeast powder can substituting import one unartificial yeast powder, reduces cost.With Japanese import unartificial yeast powder is example, and price is 220 yuan/kilogram, and unartificial yeast powder market price is 80 yuan/kilogram.Can reduce production cost in the industry, have more cost advantage.

The foregoing description and non-limiting product form of the present invention and style, the those of ordinary skill of any affiliated technical field all should be regarded as not breaking away from patent category of the present invention to its suitable variation or modification of doing.

Claims (8)

1. the preparation method of a pure natural dusty yeast is characterized in that, prepares earlier yeast juice and yeast paste respectively, then this yeast juice and this yeast paste is mixed the culture yeasts bacterium, again with being modulated into dusty yeast after this saccharomycete enlarged culture, wherein:
The preparation yeast juice: with the malt extract of the honey of fruit, cereal or the plant flowers of 50~2000 weight portions and 50~3000 weight portions, 20~200 weight portions and 100~2000 weight portions and temperature is that the blended liquid phase of 25 ℃~35 ℃ pure water is mixed; And under 20 ℃~35 ℃ temperature conditions; The Ph value is 2~5; Humidity is that 10%~90% condition held is after 3~8 days; Therefrom extract fruit yeast juice, cereal yeast juice or the plant flowers yeast juice of 170~5200 weight portions, contain the lactobacillus of germinate saccharomycetic saccharomyces cerevisiae crowd and fusion yeast bacterium in this fruit yeast juice, cereal yeast juice or the plant flowers yeast juice;
The preparation yeast paste: carry out four times according to following method and cultivate,
Cultivate for the first time: with the naked barley powder of 50~500 weight portions; The malt extract of 5~80 weight portions; And 20~400 weight portion and temperature be 35 ℃~70 ℃ pure water kneading together; Rub into the Ph value and be the yeast paste of 3~6 75~980 weight portions, under the environment of 30 ℃~60 ℃ of temperature, humidity 40%~90%, cultivate 24h~50h
Cultivate for the second time: cultivate the flour that adds 50~300 weight portions after accomplishing for the first time, 50~350 weight portions and temperature are 35 ℃~70 ℃ pure water, under the environment of 30 ℃~60 ℃ of temperature, humidity 40%~90%, cultivate 24h~50h,
Cultivate for the third time: cultivate the flour that adds 50~1000 weight portions after accomplishing for the second time, 50~1000 weight portions and temperature are 35 ℃~70 ℃ pure water, continue under the environment of 30 ℃~60 ℃ of temperature, humidity 40%~90%, to cultivate 24h~50h,
Cultivate the 4th time: cultivate the flour that adds 100~3000 weight portions after accomplishing for the third time; 100~3000 weight portions and temperature are 35 ℃~70 ℃ pure water; 24h~50h is cultivated in continuation under the environment of 30 ℃~60 ℃ of temperature, humidity 40%~90%; After cultivating the 4th completion, the clay completion of naked barley unartificial yeast of 475~9630 weight portions;
Saccharomycetic cultivation: the above-mentioned yeast juice of 150~5000 weight portions and the above-mentioned yeast paste of 475~9630 weight portions are synthesized wet cenobium, and refrigeration was cultivated one day in 1 ℃~15 ℃ temperature range;
Saccharomycetic enlarged culture: the above-mentioned wet cenobium of 1000 weight portions mixed with the enlarged culture base of 340~11100 weight portions carry out enlarged culture; This enlarged culture base comprises: the flour of 100~5000 weight portions; The malt extract of 20~300 weight portions; The water of 200~5000 weight portions, and the honey of 20~800 weight portions; Make 100~10000 times of saccharomycete increments through this enlarged culture base, thereby process compound barm liquid;
The modulation dusty yeast: normal temperature mixes the glucose of 100~3000 weight portions in the above-mentioned compound barm liquid of 3000 weight portions; The αization dried rice powder of 100~7000 weight portions; The vitamin C of 100~1500 weight portions; The cornstarch of 100~1500 weight portions, and the sucrose of 50~800 weight portions, thus make dusty yeast.
2. the preparation method of pure natural dusty yeast as claimed in claim 1 is characterized in that, in the operation of said modulation dusty yeast, said sucrose is selected sex change sucrose for use.
3. the preparation method of pure natural dusty yeast as claimed in claim 1 is characterized in that, the said dusty yeast for preparing is packed.
4. the preparation method of pure natural dusty yeast as claimed in claim 1 is characterized in that, the said dusty yeast of preparation is vacuum-packed.
5. the preparation method of pure natural dusty yeast as claimed in claim 1; It is characterized in that; In the operation of said system yeast juice, said fruit is selected one or more the mixture in raisins, apple, peach, blackberry, blueberry, blueberry, cherry, fig and the netted melon for use.
6. the preparation method of pure natural dusty yeast as claimed in claim 1 is characterized in that, in the operation of said system yeast juice, said cereal is selected one or more the mixture in naked barley powder, wheat flour, pearling cone meal and the rye meal for use.
7. the preparation method of pure natural dusty yeast as claimed in claim 1 is characterized in that, in the operation of said system yeast juice, said plant flowers is selected one or more the mixture in rose, oriental cherry and the chrysanthemum for use.
8. a pure natural dusty yeast is characterized in that, comprises the compound barm liquid of 20 weight portions, the αization dried rice powder of 44 weight portions, the glucose of 19 weight portions, the sucrose of 4 weight portions, the cornstarch of 6 weight portions and the vitamin C of 7 weight portions.
CN 201210092034 2012-03-31 2012-03-31 Natural yeast powder CN102613265B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN 201210092034 CN102613265B (en) 2012-03-31 2012-03-31 Natural yeast powder

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN 201210092034 CN102613265B (en) 2012-03-31 2012-03-31 Natural yeast powder

Related Child Applications (1)

Application Number Title Priority Date Filing Date
CN201310151419.2A Division CN103243036B (en) 2012-03-31 2012-03-31 Preparation method for purely-natural yeast powder

Publications (2)

Publication Number Publication Date
CN102613265A true CN102613265A (en) 2012-08-01
CN102613265B CN102613265B (en) 2013-08-14

Family

ID=46553745

Family Applications (1)

Application Number Title Priority Date Filing Date
CN 201210092034 CN102613265B (en) 2012-03-31 2012-03-31 Natural yeast powder

Country Status (1)

Country Link
CN (1) CN102613265B (en)

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104757043A (en) * 2015-04-09 2015-07-08 福建省麦都食品发展有限公司 Pre-ferment dough of natural yeast and preparing method thereof
CN104782702A (en) * 2015-04-09 2015-07-22 福建省麦都食品发展有限公司 Natural yeast bread and manufacturing method thereof
CN104782700A (en) * 2015-04-10 2015-07-22 统一企业(中国)投资有限公司昆山研究开发中心 Preparation method for raisin fermentation liquor and parameter optimization method of preparation process
CN104782703A (en) * 2015-04-09 2015-07-22 福建省麦都食品发展有限公司 Natural yeast bread dough and manufacturing method thereof
CN104855750A (en) * 2015-04-30 2015-08-26 福建省麦都食品发展有限公司 Preparation method for pure natural yellow koji yeast powder
CN104855751A (en) * 2015-05-06 2015-08-26 福建省麦都食品发展有限公司 Preparation method for pure natural red rice yeast powder
CN105614896A (en) * 2015-12-29 2016-06-01 石狮北记食品有限公司 Fruit juice lactic acid natural yeast and application of fruit juice lactic acid natural yeast to dumpling wrappers
CN105981757A (en) * 2016-07-02 2016-10-05 兰考县万恒食品有限公司 Yeast used for steamed bun fermentation and production method thereof
CN106901348A (en) * 2017-04-28 2017-06-30 高剑锋 A kind of unartificial yeast liquid for the cake that ferments and preparation method thereof
CN106939287A (en) * 2016-01-02 2017-07-11 福建安麦高新生物技术有限公司 A kind of preparation method of pure natural yeast juice
CN107090400A (en) * 2017-06-09 2017-08-25 福建省麦都食品发展有限公司 The Zymolysis Equipment and fermentation process of a kind of pure natural yellow bent saccharomycete
CN107308435A (en) * 2017-08-04 2017-11-03 哈尔滨千合动物药品制造有限公司 A kind of poultry stomach-invigorating liquid and preparation method thereof

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1431293A (en) * 2003-02-13 2003-07-23 国家海洋局第三海洋研究所 Method for producing yeast powder by using beer waste yeast
CN1864516A (en) * 2005-05-20 2006-11-22 万代生物技术(深圳)有限公司 A method for preparing feedstuff addictive from yeast
CN1978631A (en) * 2005-12-05 2007-06-13 安琪酵母股份有限公司 Method for producing ultramicro edible nutrient yeast powder and its product
CN101225365A (en) * 2007-01-18 2008-07-23 马小明 Composite bacteria leaven and preparation method thereof
CN101570735A (en) * 2009-06-12 2009-11-04 河南工业大学 Method for producing flour yeast by using corn flour as raw material
CN101748075A (en) * 2010-01-06 2010-06-23 大连化工研究设计院 Preparation method of high-activity ocean rhodotorula glutinis powder

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1431293A (en) * 2003-02-13 2003-07-23 国家海洋局第三海洋研究所 Method for producing yeast powder by using beer waste yeast
CN1864516A (en) * 2005-05-20 2006-11-22 万代生物技术(深圳)有限公司 A method for preparing feedstuff addictive from yeast
CN1978631A (en) * 2005-12-05 2007-06-13 安琪酵母股份有限公司 Method for producing ultramicro edible nutrient yeast powder and its product
CN101225365A (en) * 2007-01-18 2008-07-23 马小明 Composite bacteria leaven and preparation method thereof
CN101570735A (en) * 2009-06-12 2009-11-04 河南工业大学 Method for producing flour yeast by using corn flour as raw material
CN101748075A (en) * 2010-01-06 2010-06-23 大连化工研究设计院 Preparation method of high-activity ocean rhodotorula glutinis powder

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104757043A (en) * 2015-04-09 2015-07-08 福建省麦都食品发展有限公司 Pre-ferment dough of natural yeast and preparing method thereof
CN104782702A (en) * 2015-04-09 2015-07-22 福建省麦都食品发展有限公司 Natural yeast bread and manufacturing method thereof
CN104782703A (en) * 2015-04-09 2015-07-22 福建省麦都食品发展有限公司 Natural yeast bread dough and manufacturing method thereof
CN104782700A (en) * 2015-04-10 2015-07-22 统一企业(中国)投资有限公司昆山研究开发中心 Preparation method for raisin fermentation liquor and parameter optimization method of preparation process
CN104782700B (en) * 2015-04-10 2018-01-30 统一企业(中国)投资有限公司昆山研究开发中心 The optimization method of raisins zymotic fluid preparation method and the preparation technology parameter
CN104855750A (en) * 2015-04-30 2015-08-26 福建省麦都食品发展有限公司 Preparation method for pure natural yellow koji yeast powder
CN104855751A (en) * 2015-05-06 2015-08-26 福建省麦都食品发展有限公司 Preparation method for pure natural red rice yeast powder
CN105614896A (en) * 2015-12-29 2016-06-01 石狮北记食品有限公司 Fruit juice lactic acid natural yeast and application of fruit juice lactic acid natural yeast to dumpling wrappers
CN106939287A (en) * 2016-01-02 2017-07-11 福建安麦高新生物技术有限公司 A kind of preparation method of pure natural yeast juice
CN105981757A (en) * 2016-07-02 2016-10-05 兰考县万恒食品有限公司 Yeast used for steamed bun fermentation and production method thereof
CN106901348A (en) * 2017-04-28 2017-06-30 高剑锋 A kind of unartificial yeast liquid for the cake that ferments and preparation method thereof
CN107090400A (en) * 2017-06-09 2017-08-25 福建省麦都食品发展有限公司 The Zymolysis Equipment and fermentation process of a kind of pure natural yellow bent saccharomycete
CN107308435A (en) * 2017-08-04 2017-11-03 哈尔滨千合动物药品制造有限公司 A kind of poultry stomach-invigorating liquid and preparation method thereof

Also Published As

Publication number Publication date
CN102613265B (en) 2013-08-14

Similar Documents

Publication Publication Date Title
CN103564562B (en) Fruit and vegetable fermented liquid, fruit and vegetable fermented beverage and preparation method of liquid and beverage
CN104397632B (en) Fermented capsicum product and preparation method thereof
CN1126930C (en) Desiccant, dehydration therewith, and dehydrated product obtainable thereby
CN102687853B (en) Preparation method of cordyceps militaris bacterial powder and application thereof
CN102304446B (en) Freeze-dried fermented glutinous rice and preparation method thereof
CN103783158B (en) Fresh flower yoghourt and production method
EP2478769B1 (en) Process for producing flours from fungus myceliated grain
CN104585762B (en) A kind of Herba Dendrobii fermented product and preparation method thereof
CN1285287C (en) Flesh type compound vegetable fermented drink and its preparing method
CN103907871B (en) Fermented type crisp and refreshing bubble green pepper and the application in instant noodle seasoning bag thereof
CN103462147B (en) Fruit and vegetable type whole grain beverage and preparation method thereof
Ashenafi A review on the microbiology of indigenous fermented foods and beverages of Ethiopia
CN102356899A (en) Natural fruit and vegetable ferment beverage, and preparation method thereof
CN102342322B (en) Purple potato/corn particle lactobacillus milk beverage and preparation method thereof
CN102356913B (en) Preparation method of probiotics fermented blueberry pulp powder
CN104152354A (en) Compound probiotics as well as production process and application thereof to leavening agent
CN102776098A (en) Kiwifruit wine and method for brewing same
CN1271944C (en) Production method for soybean paste mixed fungus leaven
CN104770731A (en) Cynomorium songaricum ferment and preparation technology thereof
CN104305465B (en) The preparation method of lactic acid bacteria fermentation type blue berry fruit juice
CN104431861B (en) A kind of preparation method of lichee ferment
CN104817373B (en) A kind of mushroom culture medium and preparation method thereof
WO2011116649A1 (en) Culturing method for cordyceps militaris
KR101523574B1 (en) Whole wheat bread of Korean wheat using fermented liquid Koji and method for manufacturing thereof
CN104206175B (en) A kind of coproduction makes the method for Cordyceps militaris and health care Cordyceps militaris bread

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
GR01 Patent grant
C14 Grant of patent or utility model