CN102613265B - Natural yeast powder - Google Patents

Natural yeast powder Download PDF

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CN102613265B
CN102613265B CN 201210092034 CN201210092034A CN102613265B CN 102613265 B CN102613265 B CN 102613265B CN 201210092034 CN201210092034 CN 201210092034 CN 201210092034 A CN201210092034 A CN 201210092034A CN 102613265 B CN102613265 B CN 102613265B
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yeast
weight parts
cultivate
temperature
powder
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CN 201210092034
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CN102613265A (en
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李志斌
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福建省麦都食品发展有限公司
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Abstract

The invention discloses a natural yeast powder, which is prepared by the method comprising 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 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

The pure natural yeast powder

Technical field

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

Technical background

The main flow of world's yeast is dry yeast now, and is because not being subjected to the restriction of time, space and temperature, very easy to use.Dry yeast is the single yeast that comes out in laboratory culture, and fermenting power is strong, easily preserves, and transports easy to use.But dry yeast has a kind of smell; need to use other raw materials to hide; generally use the taste that butter, egg or essence hide dry yeast, and the bread shelf time that dry yeast 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 yeast to work it out in addition is general, does not give full play of the delicious food of wheat.

Compare with dry yeast, fresh yeast since its not through super-dry, granulation process, therefore higher and the quality guaranteed period is shorter to preserving the requirements on transport condition, fresh yeast 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 fresh yeast inactivation gradually, and fermentation speed is slack-off gradually.The back fresh yeast 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 substratum after the yeast death, easily grow mold.

Cure at present yeast that industry adopts within Chinese territory and be 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.

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

And gondola Pan Niduoni yeast belongs to and contains the many unartificial yeasts of milk-acid bacteria, and the bread meta-acid of producing is not used basically in China, and homemade yeast amount instability is not used 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 to cultivate in the substratum that is rich in phosphorus and nitrogen and molasses etc., so the yeast powder ubiquity preservation period problem short, that easily go mouldy and easily wear out.Usually can in yeast powder, add sanitas in order to prolong preservation period; in view of the demand of existing food products market to the pure natural yeast powder; response country is to the call of food safety; 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 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 and 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 yeast powder, it can prepare anti-aging, anti-going mouldy and the pure natural yeast powder of long preservative period.

In addition purpose of the present invention is to provide that a kind of energy is anti-aging, anti-goes mouldy and the pure natural yeast powder of long preservative period.

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

A kind of pure natural yeast powder, it is by the following method prepared pure natural yeast powder:

Prepare earlier yeast juice and yeast slurry respectively, then this yeast juice and this yeast slurry are mixed the culturing yeast bacterium, will be modulated into yeast powder after this yeast enlarged culturing again, wherein:

Preparation yeast juice: with the fruit of 50~2000 weight parts, the honey of cereal or plant flowers and 50~3000 weight parts, the malt extract of 20~200 weight parts and 100~2000 weight parts and temperature are that the blended liquid phase of 25 ℃~35 ℃ pure water is mixed, and under 20 ℃~35 ℃ temperature condition, the pH value is 2~5, humidity is after placing 3~8 days under 10%~90% the condition, therefrom extract the fruit yeast juice of 170~5200 weight parts, cereal yeast juice or plant flowers yeast juice, this fruit yeast juice, the lactobacillus that contains germinate saccharomycetic yeast saccharomyces cerevisiae group and fusion yeast bacterium in cereal yeast juice or the plant flowers yeast juice;

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

Cultivate for the first time: with the naked barley powder of 50~500 weight parts, the malt extract of 5~80 weight parts, and 20~400 weight part and temperature be 35 ℃~70 ℃ pure water kneading together, rub into the pH value and be the yeast slurry of 3~6 75~980 weight parts, 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 parts after finishing for the first time, 50~350 weight parts and temperature are 35 ℃~70 ℃ pure water, cultivate 24h~50h under the environment of 30 ℃~60 ℃ of temperature, humidity 40%~90%,

Cultivate for the third time: cultivate the flour that adds 50~1000 weight parts after finishing for the second time, 50~1000 weight parts 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 parts after finishing for the third time, 100~3000 weight parts and temperature are 35 ℃~70 ℃ pure water, continuation is cultivated 24h~50h under the environment of 30 ℃~60 ℃ of temperature, humidity 40%~90%, cultivate finish for the 4th time after, clay the finishing of naked barley unartificial yeast of 475~9630 weight parts;

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

Saccharomycetic enlarged culturing: the above-mentioned wet cenobium of 1000 weight parts mixed with the enlarged culturing base of 340~11100 weight parts carry out enlarged culturing, this enlarged culturing base comprises: the flour of 100~5000 weight parts, the malt extract of 20~300 weight parts, the water of 200~5000 weight parts, and the honey of 20~800 weight parts; Make 100~10000 times of yeast increments by this enlarged culturing base, thereby make mixed yeast liquid;

The modulation yeast powder: normal temperature mixes the glucose of 100~3000 weight parts in the above-mentioned mixed yeast liquid of 3000 weight parts, the αization dried rice powder of 100~7000 weight parts, the vitamins C of 100~1500 weight parts, the W-Gum of 100~1500 weight parts, and the sucrose of 50~800 weight parts, thereby make yeast powder.

After adopting such scheme, the preparation method of pure natural yeast powder of the present invention has following beneficial effect: at first, prepare yeast juice by fruit, cereal and plant flowers, this yeast juice contains the lactobacillus of germinate saccharomycetic yeast saccharomyces cerevisiae group and fusion yeast bacterium; Then, the yeast flora of this complex body is carried out enlarged culturing with the yeast slurry that is prepared by natural goods, can obtain different composite yeast bacterium by the combination fusion yeast with the germination yeast, absorb the unartificial yeast bacterium by αization dried rice powder again, and then make different yeast powders; The present invention adopts the yeast value-added approach after this improvement, utilizes the saccharomyces lactis bacterium of adding lactobacillus system can reach the purpose that prevents going mouldy, prolong preservation period and the tart flavour of uniqueness is provided simultaneously; And, dried rice powder by αization is absorbed in unartificial yeast together, can allow yeast be in dormant state, reduce the death of thalline, can not contain the yeast of dying in month thoughtful in the unartificial yeast powder like this, can not contain the bacterium that is mixed with a lot of death as the dry yeast the inside yet, can not harm the local flavor of unartificial yeast yet; In addition, use lipid and two kinds of material complex bodys of protein, nutrition is provided can for the thalline of yeast, the complex body of lipid and protein also has the function that promotes Yeast proliferation, is conducive to smooth enlarged culturing to 1.7x10 by this propagation function 6~8The unartificial yeast powder of/g.

After adopting such scheme, pure natural yeast powder of the present invention has following beneficial effect: can anti-aging, anti-ly go mouldy and prolongs preservation period by the saccharomyces lactis bacterium of adding lactobacillus system, the tart flavour of uniqueness can also be provided simultaneously; When making food, use 2% pure natural yeast powder, do not need just can make unartificial yeast food through the very long fermenting process of complexity, it is aging and mouldy to suppress food, and do not contain any additives, and mainly be the nutritive ingredient of the vegetables and fruits flower that eaten, can embody the local flavor that has in the starting material is more perfect, 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 yeast powder of the present invention includes the nutritive ingredient of needed by human such as rich in amino acid, VITAMIN, mineral substance, 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.

Embodiment

In order further to explain technical scheme of the present invention, the present invention will be described in detail below by specific embodiment.

The preparation method of pure natural yeast powder of the present invention prepares earlier yeast juice and yeast slurry respectively, then this yeast juice and this yeast slurry is mixed the culturing yeast bacterium, will be modulated into yeast powder after this yeast enlarged culturing again, wherein:

Preparation yeast juice: with the fruit of 50~2000 weight parts, cereal or plant flowers are soaked the honey with 50~3000 weight parts, the malt extract of 20~200 weight parts and 100~2000 weight parts and temperature are that the blended liquid phase of 25 ℃~35 ℃ pure water is mixed, and under 20 ℃~35 ℃ temperature condition, the Ph value is 2~5, humidity is after placing 3~8 days under 10%~90% the condition, therefrom extract the fruit yeast juice of 170~5200 weight parts, cereal yeast juice or plant flowers yeast juice, this fruit yeast juice, the lactobacillus that contains germinate saccharomycetic yeast saccharomyces cerevisiae group and fusion yeast bacterium in cereal yeast juice or the plant flowers yeast juice;

Wherein, above-mentioned fruit can be selected one or more the mixture in raisin, apple, peach, blackberry, blueberry, blueberry, cherry, Fructus Fici, netted melon etc. for use; above-mentioned cereal can be selected one or more the mixture in naked barley powder, wheat-flour, barley 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 solution, preferably, above-mentioned fruit and above-mentioned cereal can be made powdery or smaller particles shape.

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

Cultivate for the first time: with the naked barley powder of 50~500 weight parts, the malt extract of 5~80 weight parts, and 20~400 weight part and temperature be 35 ℃~70 ℃ pure water kneading together, rub into the Ph value and be the yeast slurry of 3~6 75~980 weight parts, 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 parts after finishing for the first time, 50~350 weight parts and temperature are 35 ℃~70 ℃ pure water, cultivate 24h~50h under the environment of 30 ℃~60 ℃ of temperature, humidity 40%~90%,

Cultivate for the third time: cultivate the flour that adds 50~1000 weight parts after finishing for the second time, 50~1000 weight parts 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 parts after finishing for the third time, 100~3000 weight parts and temperature are 35 ℃~70 ℃ pure water, continuation is cultivated 24h~50h under the environment of 30 ℃~60 ℃ of temperature, humidity 40%~90%, cultivate finish for the 4th time after, clay the finishing of naked barley unartificial yeast of 475~9630 weight parts;

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

Saccharomycetic enlarged culturing: the above-mentioned wet cenobium of 1000 weight parts mixed with the enlarged culturing base of 340~11100 weight parts carry out enlarged culturing, this enlarged culturing base comprises: the flour of 100~5000 weight parts, the malt extract of 20~300 weight parts, the water of 200~5000 weight parts, and the honey of 20~800 weight parts; Make 100~10000 times of yeast increments by this enlarged culturing base, thereby make mixed yeast liquid;

The modulation yeast powder: normal temperature mixes the glucose of 100~3000 weight parts in the above-mentioned mixed yeast liquid of 3000 weight parts, the αization dried rice powder of 100~7000 weight parts, the vitamins C of 100~1500 weight parts, the W-Gum of 100~1500 weight parts, and the sucrose of 50~800 weight parts, thereby make yeast powder.

Wherein, αization dried rice powder can fully absorb moisture, form yeast powder fast, and use the finished product yeast powder 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 make more soft wheaten food, that is to say, αization dried rice powder plays a part natural softening agent.

Because W-Gum and vitamins C have roughly the same proportion, like this W-Gum and vitamins 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 above-mentioned yeast powder can be packed, preferably adopt vacuum packaging, yeast powder 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, low temperature such as the glucose of aqueous unartificial yeast and powder material, αization rice meal, vitamins C, W-Gum, sex change sucrose are stirred combination, under the state that does not harm enzyme activityization, allow the dormancy of yeast kind, thereby it is low to produce moisture content, and the quality guaranteed period is the pure natural yeast powder in 2 years.

The performance index of the pure natural yeast powder of the present invention's preparation are as follows: the color and luster milky white, be Powdered, has the yeast special odor, living cell rate is 100%(GB/T20886 regulation 〉=75%), moisture content is 10.4%, containing mineral substance iron is 13.3mg/Kg, zinc is 12.6mg/Kg, magnesium is 70.0mg/Kg, manganese is 6.52mg/Kg, vitamin B6 is 0.066mg/100g, vitamins C is 104mg/100g, Methionin is 0.270g/100g, Threonine is 0.195g/100g, pantothenic acid is 0.180mg/100g, checks that data results shows the total arsenic of pure natural yeast powder, plumbous, pathogenic bacterium all meet the GB/T20886-2007 standard-required.

Compare with dryness yeast fermentation bread, adopt the produced pure natural yeast bread of yeast powder of the present invention's preparation to have diverse effect,, nutritive ingredient etc. good to eat at its quality guaranteed period prolongation of bread, the product special flavour of same process production has evident difference.

In addition, the pure natural yeast powder also can be applicable to fields such as drinks, healthcare products and heath 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 digestive, make the balanced effect of the performance of the bacterium in the large intestine in the human body, and can preventing 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 substance;

Salty sauce in the food flavouring adds the unartificial yeast powder can make product be rich in amino acid, vitamin b6 usp and mineral substance more, and can preventing cancer strengthen with the capillary vessel function that makes heart and brains.

Embodiment one

Preparation yeast juice: with the fruit of 1200 weight parts, the honey of cereal or plant flowers and 2200 weight parts, the malt extract of 120 weight parts and 1200 weight parts and temperature are that the blended liquid phase of 25 ℃~35 ℃ pure water is mixed, and under 20 ℃~35 ℃ temperature condition, the Ph value is 2~5, humidity is to place under 80% the condition after 6 days, therefrom extract the fruit yeast juice of 3520 weight parts, cereal yeast juice or plant flowers yeast juice, this fruit yeast juice, the lactobacillus that contains germinate saccharomycetic yeast saccharomyces cerevisiae group and fusion yeast bacterium in cereal yeast juice or the plant flowers yeast juice;

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

Cultivate for the first time: with the naked barley powder of 300 weight parts, the malt extract of 40 weight parts, and 200 weight part and temperature be 35 ℃~70 ℃ pure water kneading together, rub into the Ph value and be the yeast slurry of 3~6 540 weight parts, under the environment of 30 ℃~60 ℃ of temperature, humidity 70%, cultivate 28h, wherein the naked barley powder claims rye again

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

Cultivate for the third time: cultivate the flour that adds 600 weight parts after finishing for the second time, 700 weight parts 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 parts after finishing for the third time, 1800 weight parts and temperature are 35 ℃~70 ℃ pure water, continuation is cultivated 28h under the environment of 30 ℃~60 ℃ of temperature, humidity 70%, cultivate finish for the 4th time after, clay the finishing of naked barley unartificial yeast of 6190 weight parts;

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

Saccharomycetic enlarged culturing: the above-mentioned wet cenobium of 1000 weight parts mixed with the enlarged culturing base of 8000 weight parts carry out enlarged culturing, this enlarged culturing base comprises: the flour of 3500 weight parts, the malt extract of 200 weight parts, the water of 4000 weight parts, and the honey of 300 weight parts; Make 100~10000 times of yeast increments by this enlarged culturing base, thereby make mixed yeast liquid;

The modulation yeast powder: normal temperature mixes the glucose of 2500 weight parts in the above-mentioned mixed yeast liquid of 3000 weight parts, the αization dried rice powder of 5000 weight parts, the vitamins C of 800 weight parts, the W-Gum of 800 weight parts, and the sucrose of 500 weight parts, thereby make the unartificial yeast powder of 12600 weight parts.

Make food for example during bread, the yeast powder of the present invention's preparation is 2% of flour usage quantity, it is aging and mouldy to suppress food after the interpolation, more perfect the embodying of local flavor that starting material are had, make 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 the yeast saccharomyces cerevisiae group of budding yeast bacterium and the milk-acid bacteria of fusion yeast bacterium, then this yeast juice is cultivated with yeast slurry, makes the unartificial yeast powder after the enlarged culturing.Owing to added the saccharomyces lactis bacterium of lactobacillus system, can prevent from going mouldy and unique tart flavour being provided, can not contain the yeast of dying in month thoughtful in the unartificial yeast powder like this, not contain the bacterium that is mixed with a lot of death as the dry yeast the inside yet, can not harm the local flavor of unartificial yeast yet.And when using the unartificial yeast powder to make wheaten food, do not need through complicated and very long fermenting process just can be made unartificial yeast food.

The dried rice powder of the present invention by αization is absorbed in unartificial yeast and can allows yeast be in dormant 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 complex bodys of protein, and nutrition is provided can for the thalline of yeast, the complex body of lipid and protein also has the function that promotes Yeast proliferation, is conducive to smooth enlarged culturing to 1.7x10 by 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 yeast saccharomyces cerevisiae group and fusion yeast bacterium of being about to germinate mixes, and utilizes natural goods to make the yeast flora propagation of this complex body then.Can obtain different composite yeast bacterium by the combination fusion yeast with the germination yeast, and then make different yeast powders.For example, the complex form of yeast saccharomyces cerevisiae and milk-acid bacteria with 0~100% and 100~0% form, can be changed to mix and forms different compound yeast.

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

The unartificial yeast powder can prolong the quality guaranteed period of baked product.The bread quality guaranteed period of adopting unartificial yeast to make can reach more than one month, and using common dry yeast is 2~3 days.Compared following characteristics with unartificial yeast with the bread of general bread yeast 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 preservatives just has preservative effect, and the mould resistance of bread also is enhanced.

The unartificial yeast powder can improve the local flavor of product.Dry yeast 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, give full play to the local flavor of wheat and grape by lengthy fermentation, the bread of making has multiple yeast local flavor, be mingled in acetic bacteria in the unartificial yeast, milk-acid bacteria etc. simultaneously and in fermentation, can produce organic acid, also give local flavor, tart flavour and the just strong taste of alcohol of product uniqueness.

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

The unartificial yeast powder can allow the product value that has additional nutrients.Compared with this single pure yeast of common dry yeast, unartificial yeast of the present invention contains more than 100 kind of yeast kind, the contained various nutrition of yeast have been kept more, yeast body internal protein content reaches half, contain amino acid, peptide matters more than 18 kinds, especially be rich in the Methionin that contains quantity not sufficient in the cereal, also contain abundant trace elements calcium, iron, zinc, magnesium, selenium, chromium, manganese etc. and vitamin B group such as VITMAIN 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 starting material for handling that common dry yeast is main, and the unartificial yeast powder is to cultivate the yeast kind with raisin (bacterial classification is attached to the grape surface), therefore the unartificial yeast powder has also kept the high nutritive ingredient of grape, rich vitamin A, B1, B2, B6, C, multiple amino acids, mineral substance potassium, phosphorus, iron, calcium and polyphenol in the grape.

The unartificial yeast powder can directly replace the use of modifying agent (composite food additive), reduces foodstuff additive to the harm of human body.The bread shelf time that common dry yeast is worked it out has been grown stiff not being very good eating of meeting change, so meeting adding modifying agent does not need to 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.Be example with Japanese import unartificial yeast powder, 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.

Above-described embodiment and non-limiting product form of the present invention and style, any person of an ordinary skill in the technical field all should be considered as not breaking away from patent category of the present invention to its suitable variation or modification of doing.

Claims (1)

1. a pure natural yeast powder is characterized in that, it is by the following method prepared pure natural yeast powder:
Prepare earlier yeast juice and yeast slurry respectively, then this yeast juice and this yeast slurry are mixed the culturing yeast bacterium, will be modulated into yeast powder after this yeast enlarged culturing again, wherein:
Preparation yeast juice: with the fruit of 50~2000 weight parts, the honey of cereal or plant flowers and 50~3000 weight parts, the malt extract of 20~200 weight parts and 100~2000 weight parts and temperature are that the blended liquid phase of 25 ℃~35 ℃ pure water is mixed, and under 20 ℃~35 ℃ temperature condition, the pH value is 2~5, humidity is after placing 3~8 days under 10%~90% the condition, therefrom extract the fruit yeast juice of 170~5200 weight parts, cereal yeast juice or plant flowers yeast juice, this fruit yeast juice, the lactobacillus that contains germinate saccharomycetic yeast saccharomyces cerevisiae group and fusion yeast bacterium in cereal yeast juice or the plant flowers yeast juice;
The preparation yeast slurry: carry out four times according to following method and cultivate,
Cultivate for the first time: with the naked barley powder of 50~500 weight parts, the malt extract of 5~80 weight parts, and 20~400 weight part and temperature be 35 ℃~70 ℃ pure water kneading together, rub into the pH value and be the yeast slurry of 3~6 75~980 weight parts, 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 parts after finishing for the first time, 50~350 weight parts and temperature are 35 ℃~70 ℃ pure water, cultivate 24h~50h under the environment of 30 ℃~60 ℃ of temperature, humidity 40%~90%,
Cultivate for the third time: cultivate the flour that adds 50~1000 weight parts after finishing for the second time, 50~1000 weight parts 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 parts after finishing for the third time, 100~3000 weight parts and temperature are 35 ℃~70 ℃ pure water, continuation is cultivated 24h~50h under the environment of 30 ℃~60 ℃ of temperature, humidity 40%~90%, cultivate finish for the 4th time after, clay the finishing of naked barley unartificial yeast of 475~9630 weight parts;
Saccharomycetic cultivation: the above-mentioned yeast juice of 150~5000 weight parts and the above-mentioned yeast slurry of 475~9630 weight parts are synthesized wet cenobium, and refrigeration was cultivated one day in 1 ℃~15 ℃ temperature range;
Saccharomycetic enlarged culturing: the above-mentioned wet cenobium of 1000 weight parts mixed with the enlarged culturing base of 340~11100 weight parts carry out enlarged culturing, this enlarged culturing base comprises: the flour of 100~5000 weight parts, the malt extract of 20~300 weight parts, the water of 200~5000 weight parts, and the honey of 20~800 weight parts; Make 100~10000 times of yeast increments by this enlarged culturing base, thereby make mixed yeast liquid;
The modulation yeast powder: normal temperature mixes the glucose of 100~3000 weight parts in the above-mentioned mixed yeast liquid of 3000 weight parts, the αization dried rice powder of 100~7000 weight parts, the vitamins C of 100~1500 weight parts, the W-Gum of 100~1500 weight parts, and the sucrose of 50~800 weight parts, thereby make yeast powder.
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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
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