CN103349258B - Apparatus and manufacturing method for preparation of flavoring through combined usage of beans and beer yeast - Google Patents
Apparatus and manufacturing method for preparation of flavoring through combined usage of beans and beer yeast Download PDFInfo
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- CN103349258B CN103349258B CN201310274773.4A CN201310274773A CN103349258B CN 103349258 B CN103349258 B CN 103349258B CN 201310274773 A CN201310274773 A CN 201310274773A CN 103349258 B CN103349258 B CN 103349258B
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Abstract
The invention discloses an apparatus and a manufacturing method for preparation of a flavoring through combined usage of beans and beer yeast. According to the invention, beer yeast stored in a beer yeast storage tank is delivered to an enzymatic hydrolysis tank 1 for enzymatic hydrolysis, a beer yeast precipitation solution at the bottom of the enzymatic hydrolysis tank 1 is delivered to an enzymatic hydrolysis tank 2 for subsequent usage after enzymatic hydrolysis, a beer yeast clear solution at the upper part of the enzymatic hydrolysis tank 1 is delivered to a centrifuge for solid-liquid separation, and a separated beer yeast clear solution is delivered to a concentration tank; an aqueous sodium hydroxide solution in a cleaning solution storage tank is delivered to the enzymatic hydrolysis tank 2 and mixed with the beer yeast precipitation solution in the enzymatic hydrolysis tank 2 with stirring for enzymatic hydrolysis, an obtained enzymatic hydrolysis product is delivered to the centrifuge for separation after enzymatic hydrolysis, and a separated beer yeast clear solution is delivered to the concentration tank for concentration; during concentration, when solid content in the beer yeast clear solution is 35%, half of the beer yeast clear solution is delivered to a Maillard reaction tank for subsequent usage, and the other half of the beer yeast clear solution is heated to obtain a finished product yeast extract; and yellow serofluid is added into the beer yeast clear solution in the Maillard reaction tank for blending of flavor, and the obtained flavoring is refrigerated in a canning storage tank and is finally canned on a flavoring canning line.
Description
Technical field
The present invention relates to device of a kind of flavoring and preparation method thereof, especially in conjunction with beans and brewer's yeast, prepare device of flavoring and preparation method thereof.
Background technology
It is raw material that the large beans such as soya bean, black soya bean is take in the making of beans flavoring conventionally, through traditional fermentation, form, and in brewing process, add the conversion of fermenting of related microorganisms flora, and the beans flavoring of so preparing according to above-mentioned conventional method, fermentation subjects to pollution with related microorganisms flora.Another bean material is prepared in the yellow seriflux that bean curd produces, owing to being rich in a large amount of soyabean oligosaccharides, soft phosphatide, soluble protein, small-molecule peptide, there is very high nutritive value, it is the raw material of making the excellent bed material of flavoring, the yellow seriflux so above-mentioned soybean curd production process being produced is considered as waste water and discharges, waste resource, and for the harmless emission of yellow seriflux, must drop into a large amount of expenses of environmental protection.
Brewer's yeast is the wholefood of the nutrient of vegetalitas high protein, natural complex B group, trace mineral, food fiber and ferment.And brewer's yeast is the byproduct producing in the process of beer brewing.In the process of Brewage, first quench and get alcoholic materials of wheat juice, after add again the additive cold fermentations such as saccharomycete and hops; After one section of yeast phase, saccharomycete just can be retired from political life after winning tremendous successes and become dead bacterium, is deposited in barrel of beer groove, and its upper strata liquid is beer; Now saccharomycete has absorbed wheat juice elite nutrient, after waiting to pick up, through cleaning, sterilization, the manufacture process again such as dry, has just formed brewer's yeast.
Because brewer's yeast can prevent due to calcium deficiency that bad life habits causes, zinc, chromium, selenium etc., can supplement anti-oxidant, anti-ageing element comprehensively, and the yellow seriflux that traditional beans seasoning preparation produces has very high nutritional labeling, consider that research is in conjunction with utilizing beans and brewer's yeast to prepare device of flavoring and preparation method thereof for this reason.
Summary of the invention
Technical problem to be solved by this invention is to provide device of a kind of flavoring and preparation method thereof, concrete in conjunction with utilizing beans and brewer's yeast to prepare device of flavoring and preparation method thereof.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of combination beans and brewer's yeast are prepared the device of flavoring, its innovative point is, comprises No. 1, cleaning fluid holding vessel and a plurality of cleaning fluid buffering gas bag of hydrogen storage aqueous solution of sodium oxide cleaning fluid, No. 1, the pipeline transporting for feed liquid that connects described cleaning fluid holding vessel and cleaning fluid buffering gas bag and pump; Comprise and storing for making the brewer's yeast holding vessel of the brewer's yeast batching of flavoring; Comprise and assure road No. 2 with brewer's yeast holding vessel, cleaning fluid cushion gas respectively and No. 1, enzymatic vessel, No. 2, enzymatic vessel that No. 2, pump, No. 13, pipeline and pump are connected for No. 13, between No. 2, No. 1, enzymatic vessel and enzymatic vessel, be provided with and be connected No. 3, the pipeline of No. 2, No. 1, described enzymatic vessel and enzymatic vessel and pump No. 3, No. 1, enzymatic vessel, enzymatic vessel are respectively arranged with No. 4, pipeline being connected with centrifuge and pump for No. 2 No. 4, and centrifuge is provided with and connects No. 5, the pipeline of concentration tank and pump No. 5; Comprise that No. 8, described Maillard reaction tank pipeline and pump connect concentration tanks No. 8 for No. 7, the Maillard reaction tank of flavoring blending and canned storage tank and flavoring canning line, No. 6, the pipeline that is connected described Maillard reaction tank and canned storage tank and No. 6, pump, No. 7, the pipeline that connects described canned storage tank and flavoring canning line and pump; Comprise and store the yellow seriflux holding vessel utilize beans batching gained yellow seriflux in flavoring and a plurality of yellow serifluxes buffering gas bags, No. 9, the pipeline transporting for feed liquid that is connected described yellow seriflux buffering gas bag and yellow seriflux holding vessel and pump No. 9, wherein yellow seriflux buffering gas bag connects the yellow seriflux feeder that stores yellow seriflux when beans is made bean curd; Comprise and connect No. 10, the pipeline of yellow seriflux holding vessel and Maillard reaction tank and pump No. 10.
Further, described pipeline is above connected with random cleaning fluid feeder for No. 11 by No. 11, pipeline and pump No. 1, and described random cleaning fluid feeder is placed in the production equipment below for flavoring beans batching gained bean curd.
Further, between described Maillard reaction tank and flavoring canning line, be provided with pipeline No. 12, No. 12 upper series connection of described pipeline are provided with canning line purge tank.
Further, described cleaning fluid holding vessel, cleaning fluid buffering gas bag, No. 1, pipeline, brewer's yeast holding vessel, No. 2, pipeline, No. 1, enzymatic vessel, No. 3, pipeline, No. 2, enzymatic vessel, No. 4, pipeline, centrifuge, No. 5, pipeline, concentration tank, No. 8, pipeline, Maillard reaction tank, No. 6, pipeline, canned storage tank, No. 7, pipeline, flavoring canning line, No. 12, pipeline, canning line purge tank, random cleaning fluid feeder, No. 11, pipeline, pipeline are stainless steel for No. 13 and keep externally airtight when system material.
Combination beans and brewer's yeast are prepared a preparation method for flavoring, are applied to prepare in conjunction with beans and brewer's yeast the device of flavoring, and its innovative point is, comprises the steps: the collection of (1) sodium hydrate aqueous solution cleaning fluid; (2) the enzymolysis pre-treatment step of brewer's yeast; (3) enzymolysis step of the mixed solution of the sodium hydrate aqueous solution cleaning fluid of the pretreated brewer's yeast of described enzymolysis and described collection; (4) concentration of described mixed solution; (5) flavoring blending step.
Further, the collection of described sodium hydrate aqueous solution cleaning fluid comprises:
(1) beans being order to the yellow seriflux producing when halogen solidifies and hydraulic pressure makes bean curd collects in yellow seriflux feeder, finally enter in the yellow seriflux buffering gas bag being connected with yellow seriflux feeder, add temperature in temperature control yellow seriflux buffering gas bag more than 65 ℃, then utilize pump No. 9 yellow seriflux to be cushioned in the yellow seriflux vacuum suction yellow seriflux holding vessel in gas bag standby;
(2) collect the sodium hydrate aqueous solution cleaning fluid be placed in for the random cleaning fluid feeder in production equipment below of flavoring beans batching gained bean curd, utilize No. 11 vacuum of pump to be pumped into cleaning fluid buffering gas bag, be incubated simultaneously 65 ℃ above standby;
(3) in cleaning fluid holding vessel, add pure water, and add therein 2.5% sodium bicarbonate(edible), prepare sodium hydrate aqueous solution cleaning fluid;
(4) then with pump, No. 1 the sodium hydrate aqueous solution cleaning fluid vacuum suction cleaning fluid in cleaning fluid holding vessel is cushioned to gas bag, and the sodium hydrate aqueous solution cleaning fluid vacuum of again utilizing pump No. 1 cleaning fluid to be cushioned in gas bag is pumped in cleaning fluid holding vessel;
(5) then use again the pure water of same volume, with pump, No. 1 the sodium hydrate aqueous solution cleaning fluid vacuum suction cleaning fluid in cleaning fluid holding vessel is cushioned to gas bag, and again utilize the good sodium hydrate aqueous solution cleaning fluid vacuum that cleaning fluid is cushioned in gas bag of pump 1 to be pumped in cleaning fluid holding vessel, be incubated simultaneously 65 ℃ above standby.
Further, the enzymolysis pre-treatment step of described brewer's yeast comprises:
(1) by the brewer's yeast in brewer's yeast holding vessel by No. 1, No. 2 vacuum suction enzymatic vessels of pump, be warming up to 55 ℃ ~ 60 ℃, carry out batch type, stirring per hour 3 times, each 5min, continues 12-36h, for removing alcohol and the volatile ester class peculiar smell of beer;
(2) in No. 1, enzymatic vessel, add food grade hydrochloric acid, brewer's yeast is carried out to neutralization reaction, the pH value of adjusting brewer's yeast equals 5, in this process, guarantee that temperature constant in No. 1, enzymatic vessel is at 55 ℃, then in No. 1, enzymatic vessel, add 0.3% tannase, carry out batch type, stirring per hour 3 times, each 5min, continues 6h, the bitter taste producing for sloughing tannin that hops brings;
(3) in No. 1, enzymatic vessel, add food grade hydrochloric acid, the pH value of adjusting brewer's yeast equals 5, in this process, guarantee that temperature constant in No. 1, enzymatic vessel is at 55 ℃, then in No. 1, enzymatic vessel, add 0.1% aminopeptidase, 0.2% neutral proteinase, 0.2% dextranase, carry out batch type, stirring per hour 3 times, each 5min, continues 36-48h; In enzymolysis process, 30h is later by the situation of breaking of microscopic examination beer yeast cells wall, until after most of brewer's yeast broken wall, while almost not finding new broken wall under the microscope, finish the enzymolysis pretreatment of brewer's yeast.Then stop the brewer's yeast in No. 1, enzymatic vessel to stir, and insulation precipitation 6h.
Further, the enzymolysis step of the mixed solution of the sodium hydrate aqueous solution cleaning fluid of the pretreated brewer's yeast of described enzymolysis and described collection comprises:
(1) by 30% brewer's yeast precipitated liquid of No. 1 bottom precipitation of enzymatic vessel with stand-by in No. 2, No. 3 vacuum suction enzymatic vessels of pump;
(2) by the brewer's yeast clear liquid on No. 1 top 70% of enzymatic vessel with carrying out Separation of Solid and Liquid in No. 4 vacuum suction centrifuges of pump, the solid content that obtains for for the preparation of the yeast cell wall of zymosan, the brewer's yeast clear liquid obtaining is pumped in concentration tank by No. 5 vacuum of pump, guarantee that the temperature in concentration tank is controlled at 85 ℃, the duration is more than or equal to 30min; It is stand-by that duration finishes the rear concentration tank enzyme that goes out;
(3) utilizing No. 13, pump that cleaning liquid is cushioned to sodium hydrate aqueous solution cleaning fluid vacuum in gas bag is pumped in No. 2, enzymatic vessel, carry out mix and blend with existing brewer's yeast precipitated liquid in No. 2, enzymatic vessel, temperature in No. 2, controlled enzymatic hydrolysis tank is at 57 ℃, and the pH value of allocating both mixed solutions equals 6; Then in mixed solution, add 0.3% compound protease, insulation enzymolysis 8h;
(4) then utilize No. 4, pump that the mixed solution vacuum in No. 2, enzymatic vessel is pumped into centrifuge and carry out Separation of Solid and Liquid, the solid content that obtains for for the preparation of the yeast cell wall of zymosan, the brewer's yeast clear liquid obtaining is pumped in concentration tank by pump 5 vacuum, guarantee that the temperature in concentration tank is controlled at 85 ℃, the duration is more than or equal to 30min; It is stand-by that duration finishes the rear concentration tank enzyme that goes out.
Further, the concentration of described mixed solution comprises:
(1) temperature in control concentration tank, at 65 ℃, is carried out concentration to the brewer's yeast clear liquid in concentration tank; When solid content is 35% in brewer's yeast clear liquid, suspends and concentrate, utilize pump No. 8 the brewer's yeast clear liquid vacuum of half in concentration tank to be sent in Maillard reaction tank stand-by; Second half brewer's yeast clear liquid in concentration tank is continued to concentrate, and temperature is controlled at below 70 ℃, when in being concentrated to brewer's yeast clear liquid, solid content is 65%, stops concentrating, and obtains finished product yeast extract.
Further, described flavoring blending step comprises:
(1) to adding 2% maltose, 2.5% glucose, 1% fructose in Maillard reaction tank, be pre-stored in canning line purge tank 20% pure water, when adding 1% food grade hydrochloric acid neutralization reaction, Maillard reaction tank is stirred, the neutralization reaction time is 1h, and the temperature during neutralization reaction in Maillard reaction tank is controlled at 115 ℃;
(2) utilize pump No. 10 the yellow seriflux vacuum in yellow seriflux holding vessel to be pumped in Maillard reaction tank, the ratio of controlling existing solution in yellow seriflux and Maillard reaction tank is 1:1, then in Maillard reaction tank, add the edible salt of 12-15%, the edible natural pigment of 0.01-0.03%, and stir, obtain mixing material flavoring.Then to the mixing material flavoring cooling in Maillard reaction tank, the temperature of mixing material flavoring is controlled to 5-8 ℃;
(3) then with pump, No. 6 the mixing material flavoring vacuum in Maillard reaction tank is pumped in canned storage tank, the temperature of controlling in canned storage tank remains on 5-8 ℃; Then with pump, No. 7 the mixing material flavoring vacuum in canned storage tank is pumped in flavoring canning line and carries out automatic canning, finally obtain seasoner products;
(4) after canned end, utilize the pure water of 65 ℃ in the canning line purge tank on No. 12, pipeline to clean for No. 12 flavoring canning line and pipeline, the pure water of 65 ℃ that cleans use is stored in canning line purge tank after cleaning and finishing, and supply recycles.
The invention has the advantages that: standby by sodium hydrate aqueous solution cleaning fluid being stored in cleaning fluid holding vessel and a plurality of cleaning fluid buffering gas bag, for the use of No. 2 enzyme digestion reactions of enzymatic vessel.The yellow seriflux producing from bean curd production line is stored in yellow seriflux buffers packet and yellow seriflux storage tank standby.It is standby that brewer's yeast batching is placed in brewer's yeast holding vessel.Brewer's yeast in brewer's yeast holding vessel is pumped to enzymolysis in No. 1, enzymatic vessel, after enzymolysis finishes, the brewer's yeast precipitated liquid of pot bottom is sent in No. 2, enzymatic vessel standby, the brewer's yeast clear liquid on tank top is delivered to centrifuge Separation of Solid and Liquid, the solid content of separating is that yeast cell wall can be for the preparation of zymosan, and it is standby that the brewer's yeast clear liquid of separating is delivered to concentration tank.Existing brewer's yeast precipitated liquid in sodium hydrate aqueous solution cleaning fluid in cleaning fluid holding vessel and enzymatic vessel is uniformly mixed to enzymolysis, after enzymolysis finishes, delivers to concentration tank standby.Then to the brewer's yeast clear liquid concentration in concentration tank, obtain part finished product yeast extract and part mixed solution, mixed liquor is sent into the blending of Maillard reaction tank and is processed, and adds yellow seriflux standby in yellow seriflux storage tank one to react, and prepares flavoring.
Device is prepared all employings stainless steel that flavoring applies to, thereby makes flavoring in equipment Pipe-Line not be subject to the pollution of miscellaneous bacteria, guarantees to greatest extent the quality of flavoring.
After the canned end of a collection of flavoring, on No. 12, the pipeline arranging between Maillard reaction tank and flavoring canning line, series connection is provided with canning line purge tank, utilize the pure water of storing in canning line purge tank to carry out cleaning treatment to Maillard reaction tank, canned storage tank and flavoring canning line, be convenient to the production of next group flavoring.
Accompanying drawing explanation
Below in conjunction with the drawings and specific embodiments, the present invention will be further described in detail.
Diagram is the apparatus sketch of a kind of combination beans of the present invention and brewer's yeast device of preparing flavoring and preparation method thereof.
The specific embodiment
A kind of combination beans of the present invention and brewer's yeast are prepared the device of flavoring, comprise the cleaning fluid holding vessel of hydrogen storage aqueous solution of sodium oxide cleaning fluid and a plurality of cleaning fluid buffering gas bag, connect No. 1, the pipeline transporting for feed liquid of this cleaning fluid holding vessel and cleaning fluid buffering gas bag and pump No. 1; Comprise and storing for making the brewer's yeast holding vessel of the brewer's yeast batching of flavoring; Comprise and assure road No. 2 with brewer's yeast holding vessel, cleaning fluid cushion gas respectively and No. 1, enzymatic vessel, No. 2, enzymatic vessel that No. 2, pump, No. 13, pipeline and pump are connected for No. 13, between No. 2, No. 1, enzymatic vessel and enzymatic vessel, be provided with and be connected No. 3, the pipeline of No. 2, No. 1, described enzymatic vessel and enzymatic vessel and pump No. 3, No. 1, enzymatic vessel, enzymatic vessel are respectively arranged with No. 4, pipeline being connected with centrifuge and pump for No. 2 No. 4, and centrifuge is provided with and connects No. 5, the pipeline of concentration tank and pump No. 5; Comprise that this No. 8, Maillard reaction tank pipeline and pump connect concentration tanks No. 8 for No. 7, the Maillard reaction tank of flavoring blending and canned storage tank and flavoring canning line, No. 6, the pipeline that is connected this Maillard reaction tank and canned storage tank and No. 6, pump, No. 7, the pipeline that connects this canned storage tank and flavoring canning line and pump; Comprise and store the yellow seriflux holding vessel utilize beans batching gained yellow seriflux in flavoring and a plurality of yellow serifluxes buffering gas bags, No. 9, the pipeline transporting for feed liquid that is connected this yellow seriflux buffering gas bag and yellow seriflux holding vessel and pump No. 9, wherein yellow seriflux buffering gas bag connects the yellow seriflux feeder that stores yellow seriflux when beans is made bean curd; Comprise and connect No. 10, the pipeline of yellow seriflux holding vessel and Maillard reaction tank and pump No. 10.
Pipeline is above connected with random cleaning fluid feeder for No. 11 by No. 11, pipeline and pump No. 1, this random cleaning fluid feeder is placed in the production equipment below for flavoring beans batching gained bean curd, thereby collect the rinse water of self-cleaning bean curd production line, finally collect in cleaning fluid buffering gas bag.
Between Maillard reaction tank and flavoring canning line, be provided with pipeline No. 12, No. 12 upper series connection of this pipeline are provided with canning line purge tank.Thereby after the canned end of a collection of flavoring, on No. 12, the pipeline arranging between Maillard reaction tank and flavoring canning line, series connection is provided with canning line purge tank, utilize the pure water of storing in canning line purge tank to carry out cleaning treatment to Maillard reaction tank, canned storage tank and flavoring canning line, be convenient to the production of next group flavoring.
For making to prepare the relevant device of flavoring and the pollution that the flavoring in pipeline is not subject to miscellaneous bacteria, guarantee to greatest extent the quality of flavoring, cleaning fluid holding vessel, cleaning fluid buffering gas bag, No. 1, pipeline, brewer's yeast holding vessel, No. 2, pipeline, No. 1, enzymatic vessel, No. 3, pipeline, No. 2, enzymatic vessel, No. 4, pipeline, centrifuge, No. 5, pipeline, concentration tank, No. 8, pipeline, Maillard reaction tank, No. 6, pipeline, canned storage tank, No. 7, pipeline, flavoring canning line, No. 12, pipeline, canning line purge tank, random cleaning fluid feeder, No. 11, pipeline, pipeline is stainless steel for No. 13 and keeps externally airtight when system material.
Combination beans and brewer's yeast are prepared a preparation method for flavoring, are applied to prepare in conjunction with beans and brewer's yeast the device of flavoring, comprise the steps: the collection of (1) sodium hydrate aqueous solution cleaning fluid; (2) the enzymolysis pre-treatment step of brewer's yeast; (3) enzymolysis step of the mixed solution of the sodium hydrate aqueous solution cleaning fluid of the pretreated brewer's yeast of described enzymolysis and described collection; (4) concentration of described mixed solution; (5) flavoring blending step.
The collection of sodium hydrate aqueous solution cleaning fluid comprises:
(1) beans being order to the yellow seriflux producing when halogen solidifies and hydraulic pressure makes bean curd collects in yellow seriflux feeder, finally enter in the yellow seriflux buffering gas bag being connected with yellow seriflux feeder, add temperature in temperature control yellow seriflux buffering gas bag more than 65 ℃, then utilize pump No. 9 yellow seriflux to be cushioned in the yellow seriflux vacuum suction yellow seriflux holding vessel in gas bag standby;
(2) collect the sodium hydrate aqueous solution cleaning fluid be placed in for the random cleaning fluid feeder in production equipment below of flavoring beans batching gained bean curd, utilize No. 11 vacuum of pump to be pumped into cleaning fluid buffering gas bag, be incubated simultaneously 65 ℃ above standby;
(3) in cleaning fluid holding vessel, add pure water, and add therein 2.5% sodium bicarbonate(edible), prepare sodium hydrate aqueous solution cleaning fluid;
(4) then with pump, No. 1 the sodium hydrate aqueous solution cleaning fluid vacuum suction cleaning fluid in cleaning fluid holding vessel is cushioned to gas bag, and the sodium hydrate aqueous solution cleaning fluid vacuum of again utilizing pump No. 1 cleaning fluid to be cushioned in gas bag is pumped in cleaning fluid holding vessel;
(5) then use again the pure water of same volume, with pump, No. 1 the sodium hydrate aqueous solution cleaning fluid vacuum suction cleaning fluid in cleaning fluid holding vessel is cushioned to gas bag, and again utilize the good sodium hydrate aqueous solution cleaning fluid vacuum that cleaning fluid is cushioned in gas bag of pump 1 to be pumped in cleaning fluid holding vessel, be incubated simultaneously 65 ℃ above standby.
The enzymolysis pre-treatment step of brewer's yeast comprises:
(1) by the brewer's yeast in brewer's yeast holding vessel by No. 1, No. 2 vacuum suction enzymatic vessels of pump, be warming up to 55 ℃ ~ 60 ℃, carry out batch type, stirring per hour 3 times, each 5min, continues 12-36h, for removing alcohol and the volatile ester class peculiar smell of beer;
(2) in No. 1, enzymatic vessel, add food grade hydrochloric acid, brewer's yeast is carried out to neutralization reaction, the pH value of adjusting brewer's yeast equals 5, in this process, guarantee that temperature constant in No. 1, enzymatic vessel is at 55 ℃, then in No. 1, enzymatic vessel, add 0.3% tannase, carry out batch type, stirring per hour 3 times, each 5min, continues 6h, the bitter taste producing for sloughing tannin that hops brings;
(3) in No. 1, enzymatic vessel, add food grade hydrochloric acid, the pH value of adjusting brewer's yeast equals 5, in this process, guarantee that temperature constant in No. 1, enzymatic vessel is at 55 ℃, then in No. 1, enzymatic vessel, add 0.1% aminopeptidase, 0.2% neutral proteinase, 0.2% dextranase, carry out batch type, stirring per hour 3 times, each 5min, continues 36-48h; In enzymolysis process, 30h is later by the situation of breaking of microscopic examination beer yeast cells wall, until after most of brewer's yeast broken wall, while almost not finding new broken wall under the microscope, finish the enzymolysis pretreatment of brewer's yeast.Then stop the brewer's yeast in No. 1, enzymatic vessel to stir, and insulation precipitation 6h.
The enzymolysis step of the mixed solution of the sodium hydrate aqueous solution cleaning fluid of the pretreated brewer's yeast of enzymolysis and described collection comprises:
(1) by 30% brewer's yeast precipitated liquid of No. 1 bottom precipitation of enzymatic vessel with stand-by in No. 2, No. 3 vacuum suction enzymatic vessels of pump;
(2) by the brewer's yeast clear liquid on No. 1 top 70% of enzymatic vessel with carrying out Separation of Solid and Liquid in No. 4 vacuum suction centrifuges of pump, the solid content that obtains for for the preparation of the yeast cell wall of zymosan, the brewer's yeast clear liquid obtaining is pumped in concentration tank by No. 5 vacuum of pump, guarantee that the temperature in concentration tank is controlled at 85 ℃, the duration is more than or equal to 30min; It is stand-by that duration finishes the rear concentration tank enzyme that goes out;
(3) utilizing No. 13, pump that cleaning liquid is cushioned to sodium hydrate aqueous solution cleaning fluid vacuum in gas bag is pumped in No. 2, enzymatic vessel, carry out mix and blend with existing brewer's yeast precipitated liquid in No. 2, enzymatic vessel, temperature in No. 2, controlled enzymatic hydrolysis tank is at 57 ℃, and the pH value of allocating both mixed solutions equals 6; Then in mixed solution, add 0.3% compound protease, insulation enzymolysis 8h;
(4) then utilize No. 4, pump that the mixed solution vacuum in No. 2, enzymatic vessel is pumped into centrifuge and carry out Separation of Solid and Liquid, the solid content that obtains for for the preparation of the yeast cell wall of zymosan, the brewer's yeast clear liquid obtaining is pumped in concentration tank by pump 5 vacuum, guarantee that the temperature in concentration tank is controlled at 85 ℃, the duration is more than or equal to 30min; It is stand-by that duration finishes the rear concentration tank enzyme that goes out.
The concentration of mixed solution comprises:
(1) temperature in control concentration tank, at 65 ℃, is carried out concentration to the brewer's yeast clear liquid in concentration tank; When solid content is 35% in brewer's yeast clear liquid, suspends and concentrate, utilize pump No. 8 the brewer's yeast clear liquid vacuum of half in concentration tank to be sent in Maillard reaction tank stand-by; Second half brewer's yeast clear liquid in concentration tank is continued to concentrate, and temperature is controlled at below 70 ℃, when in being concentrated to brewer's yeast clear liquid, solid content is 65%, stops concentrating, and obtains finished product yeast extract.
Flavoring blending step comprises:
(1) to adding 2% maltose, 2.5% glucose, 1% fructose in Maillard reaction tank, be pre-stored in canning line purge tank 20% pure water, when adding 1% food grade hydrochloric acid neutralization reaction, Maillard reaction tank is stirred, the neutralization reaction time is 1h, and the temperature during neutralization reaction in Maillard reaction tank is controlled at 115 ℃;
(2) utilize pump No. 10 the yellow seriflux vacuum in yellow seriflux holding vessel to be pumped in Maillard reaction tank, the ratio of controlling existing solution in yellow seriflux and Maillard reaction tank is 1:1, then in Maillard reaction tank, add the edible salt of 12-15%, the edible natural pigment of 0.01-0.03%, and stir, obtain mixing material flavoring.Then to the mixing material flavoring cooling in Maillard reaction tank, the temperature of mixing material flavoring is controlled to 5-8 ℃;
(3) then with pump, No. 6 the mixing material flavoring vacuum in Maillard reaction tank is pumped in canned storage tank, the temperature of controlling in canned storage tank remains on 5-8 ℃; Then with pump, No. 7 the mixing material flavoring vacuum in canned storage tank is pumped in flavoring canning line and carries out automatic canning, finally obtain seasoner products;
(4) after canned end, utilize the pure water of 65 ℃ in the canning line purge tank on No. 12, pipeline to clean for No. 12 flavoring canning line and pipeline, the pure water of 65 ℃ that cleans use is stored in canning line purge tank after cleaning and finishing, and supply recycles.
Standby by sodium hydrate aqueous solution cleaning fluid being stored in cleaning fluid holding vessel and a plurality of cleaning fluid buffering gas bag, for the use of No. 2 enzyme digestion reactions of enzymatic vessel.The yellow seriflux producing from bean curd production line is stored in yellow seriflux buffers packet and yellow seriflux storage tank standby.It is standby that brewer's yeast batching is placed in brewer's yeast holding vessel.Brewer's yeast in brewer's yeast holding vessel is pumped to enzymolysis in No. 1, enzymatic vessel, after enzymolysis finishes, the brewer's yeast precipitated liquid of pot bottom is sent in No. 2, enzymatic vessel standby, the brewer's yeast clear liquid on tank top is delivered to centrifuge Separation of Solid and Liquid, the solid content of separating is that yeast cell wall can be for the preparation of zymosan, and it is standby that the brewer's yeast clear liquid of separating is delivered to concentration tank.Existing brewer's yeast precipitated liquid in sodium hydrate aqueous solution cleaning fluid in cleaning fluid holding vessel and enzymatic vessel is uniformly mixed to enzymolysis, after enzymolysis finishes, delivers to concentration tank standby.Then to the brewer's yeast clear liquid concentration in concentration tank, obtain part finished product yeast extract and part mixed solution, mixed liquor is sent into the blending of Maillard reaction tank and is processed, and adds yellow seriflux standby in yellow seriflux storage tank one to react, and prepares flavoring.
Above the invention embodiment is had been described in detail, but described content is only the preferred embodiment of the invention, can not be considered to for limiting the practical range of the invention.All equalization variations of doing according to the invention application range and improvement etc., within all should belonging to the patent covering scope of the invention.
Claims (9)
1. a device of preparing flavoring in conjunction with beans and brewer's yeast, it is characterized in that, comprise the cleaning fluid holding vessel of hydrogen storage aqueous solution of sodium oxide cleaning fluid and a plurality of cleaning fluid buffering gas bag, connect No. 1, the pipeline transporting for feed liquid of described cleaning fluid holding vessel and cleaning fluid buffering gas bag and pump No. 1; Comprise and storing for making the brewer's yeast holding vessel of the brewer's yeast batching of flavoring; Comprise No. 2, No. 1, the enzymatic vessel that is connected for No. 2 with brewer's yeast holding vessel, No. 2, pipeline and pump and the enzymatic vessel being connected for No. 13 with cleaning fluid buffering gas bag, No. 13, pipeline and pump, between No. 2, No. 1, enzymatic vessel and enzymatic vessel, be provided with and be connected No. 3, the pipeline of No. 2, No. 1, described enzymatic vessel and enzymatic vessel and pump No. 3, No. 1, enzymatic vessel, enzymatic vessel are respectively arranged with No. 4, pipeline being connected with centrifuge and pump for No. 2 No. 4, and centrifuge is provided with and connects No. 5, the pipeline of concentration tank and pump No. 5; Comprise that described Maillard reaction tank connects concentration tanks No. 8 by No. 8, pipeline and pump for No. 7, the Maillard reaction tank of flavoring blending and filling storage tank and flavoring canning line, No. 6, the pipeline that is connected described Maillard reaction tank and filling storage tank and No. 6, pump, No. 7, the pipeline that connects described filling storage tank and flavoring canning line and pump; Comprise and store the yellow seriflux holding vessel utilize beans batching gained yellow seriflux in flavoring and a plurality of yellow serifluxes buffering gas bags, No. 9, the pipeline transporting for feed liquid that is connected described yellow seriflux buffering gas bag and yellow seriflux holding vessel and pump No. 9, wherein yellow seriflux buffering gas bag connects the yellow seriflux feeder that stores yellow seriflux when beans is made bean curd; Comprise and connect No. 10, the pipeline of yellow seriflux holding vessel and Maillard reaction tank and pump No. 10.
2. a kind of combination beans as claimed in claim 1 and brewer's yeast are prepared the device of flavoring, it is characterized in that, described pipeline is above connected with random cleaning fluid feeder for No. 11 by No. 11, pipeline and pump No. 1, and described random cleaning fluid feeder is placed in the production equipment below for flavoring beans batching gained bean curd.
3. a kind of combination beans as claimed in claim 2 and brewer's yeast are prepared the device of flavoring, it is characterized in that, between described Maillard reaction tank and flavoring canning line, are provided with pipeline No. 12, and No. 12 upper series connection of described pipeline are provided with canning line purge tank.
4. a kind of combination beans as claimed in claim 3 and brewer's yeast are prepared the device of flavoring, it is characterized in that, described cleaning fluid holding vessel, cleaning fluid buffering gas bag, No. 1, pipeline, brewer's yeast holding vessel, No. 2, pipeline, No. 1, enzymatic vessel, No. 3, pipeline, No. 2, enzymatic vessel, No. 4, pipeline, centrifuge, No. 5, pipeline, concentration tank, No. 8, pipeline, Maillard reaction tank, No. 6, pipeline, filling storage tank, No. 7, pipeline, flavoring canning line, No. 12, pipeline, canning line purge tank, random cleaning fluid feeder, No. 11, pipeline, pipeline is stainless steel for No. 13 and keeps externally airtight when system material.
5. in conjunction with beans and brewer's yeast, prepare a preparation method for flavoring, be applied to the device that combination beans claimed in claim 1 and brewer's yeast are prepared flavoring, it is characterized in that, comprise the steps: the collection of (1) sodium hydrate aqueous solution cleaning fluid; (2) the enzymolysis pre-treatment step of brewer's yeast; (3) enzymolysis step of the mixed solution of the sodium hydrate aqueous solution cleaning fluid of the pretreated brewer's yeast of described enzymolysis and described collection; (4) concentration of described mixed solution; (5) flavoring blending step.
6. a kind of combination beans as claimed in claim 5 and brewer's yeast are prepared the preparation method of flavoring, it is characterized in that, the collection of described sodium hydrate aqueous solution cleaning fluid comprises:
(1) beans being order to the yellow seriflux producing when halogen solidifies and hydraulic pressure makes bean curd collects in yellow seriflux feeder, finally enter in the yellow seriflux buffering gas bag being connected with yellow seriflux feeder, add temperature in temperature control yellow seriflux buffering gas bag more than 65 ℃, then utilize pump No. 9 yellow seriflux to be cushioned in the yellow seriflux vacuum suction yellow seriflux holding vessel in gas bag standby;
(2) collect the sodium hydrate aqueous solution cleaning fluid be placed in for the random cleaning fluid feeder in production equipment below of flavoring beans batching gained bean curd, utilize No. 11 vacuum of pump to be pumped into cleaning fluid buffering gas bag, be incubated simultaneously 65 ℃ above standby;
(3) in cleaning fluid holding vessel, add pure water, and add therein 2.5% sodium bicarbonate(edible), prepare sodium hydrate aqueous solution cleaning fluid;
(4) then with pump, No. 1 the sodium hydrate aqueous solution cleaning fluid vacuum suction cleaning fluid in cleaning fluid holding vessel is cushioned to gas bag, and the sodium hydrate aqueous solution cleaning fluid vacuum of again utilizing pump No. 1 cleaning fluid to be cushioned in gas bag is pumped in cleaning fluid holding vessel;
(5) then use again the pure water of same volume, with pump, No. 1 the sodium hydrate aqueous solution cleaning fluid vacuum suction cleaning fluid in cleaning fluid holding vessel is cushioned to gas bag, and the sodium hydrate aqueous solution cleaning fluid vacuum of again utilizing pump No. 1 cleaning fluid to be cushioned in gas bag is pumped in cleaning fluid holding vessel, be incubated simultaneously 65 ℃ above standby.
7. a kind of combination beans as claimed in claim 5 and brewer's yeast are prepared the preparation method of flavoring, it is characterized in that, the enzymolysis step of the mixed solution of the sodium hydrate aqueous solution cleaning fluid of the pretreated brewer's yeast of described enzymolysis and described collection comprises:
(1) by 30% brewer's yeast precipitated liquid of No. 1 bottom precipitation of enzymatic vessel with stand-by in No. 2, No. 3 vacuum suction enzymatic vessels of pump;
(2) by the brewer's yeast clear liquid on No. 1 top 70% of enzymatic vessel with carrying out Separation of Solid and Liquid in No. 4 vacuum suction centrifuges of pump, the solid content that obtains for for the preparation of the yeast cell wall of zymosan, the brewer's yeast clear liquid obtaining is pumped in concentration tank by No. 5 vacuum of pump, guarantee that the temperature in concentration tank is controlled at 85 ℃, the duration is more than or equal to 30min; It is stand-by that duration finishes the rear concentration tank enzyme that goes out;
(3) utilizing No. 13, pump that cleaning liquid is cushioned to sodium hydrate aqueous solution cleaning fluid vacuum in gas bag is pumped in No. 2, enzymatic vessel, carry out mix and blend with existing brewer's yeast precipitated liquid in No. 2, enzymatic vessel, temperature in No. 2, controlled enzymatic hydrolysis tank is at 57 ℃, and the pH value of allocating both mixed solutions equals 6; Then in mixed solution, add 0.3% compound protease, insulation enzymolysis 8h;
(4) then utilize No. 4, pump that the mixed solution vacuum in No. 2, enzymatic vessel is pumped into centrifuge and carry out Separation of Solid and Liquid, the solid content that obtains for for the preparation of the yeast cell wall of zymosan, the brewer's yeast clear liquid obtaining is pumped in concentration tank by pump 5 vacuum, guarantee that the temperature in concentration tank is controlled at 85 ℃, the duration is more than or equal to 30min; It is stand-by that duration finishes the rear concentration tank enzyme that goes out.
8. a kind of combination beans as claimed in claim 7 and brewer's yeast are prepared the preparation method of flavoring, it is characterized in that, the concentration of described mixed solution comprises:
Temperature in control concentration tank, at 65 ℃, is carried out concentration to the brewer's yeast clear liquid in concentration tank; When solid content is 35% in brewer's yeast clear liquid, suspends and concentrate, utilize pump No. 8 the brewer's yeast clear liquid vacuum of half in concentration tank to be sent in Maillard reaction tank stand-by; Second half brewer's yeast clear liquid in concentration tank is continued to concentrate, and temperature is controlled at below 70 ℃, when in being concentrated to brewer's yeast clear liquid, solid content is 65%, stops concentrating, and obtains finished product yeast extract.
9. a kind of combination beans as claimed in claim 8 and brewer's yeast are prepared the preparation method of flavoring, it is characterized in that, described flavoring blending step comprises:
(1) to adding 2% maltose, 2.5% glucose, 1% fructose in Maillard reaction tank, be pre-stored in canning line purge tank 20% pure water, when adding 1% food grade hydrochloric acid neutralization reaction, Maillard reaction tank is stirred, the neutralization reaction time is 1h, and the temperature during neutralization reaction in Maillard reaction tank is controlled at 115 ℃;
(2) utilize pump No. 10 the yellow seriflux vacuum in yellow seriflux holding vessel to be pumped in Maillard reaction tank, the ratio of controlling existing solution in yellow seriflux and Maillard reaction tank is 1:1, then in Maillard reaction tank, add the edible salt of 12-15%, the edible natural pigment of 0.01-0.03%, and stir, obtain mixing material flavoring; Then to the mixing material flavoring cooling in Maillard reaction tank, make the temperature of mixing material flavoring be controlled at 5-8 ℃;
(3) then with pump, No. 6 the mixing material flavoring vacuum in Maillard reaction tank is pumped in filling storage tank, the temperature of controlling in filling storage tank remains on 5-8 ℃; Then with pump, No. 7 the mixing material flavoring vacuum in filling storage tank is pumped in flavoring canning line and carries out auto-filling, finally obtain seasoner products;
(4) after filling end, utilize the pure water of 65 ℃ in the canning line purge tank on No. 12, pipeline to clean for No. 12 flavoring canning line and pipeline, the pure water of 65 ℃ that cleans use is stored in canning line purge tank after cleaning and finishing, and supply recycles.
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| MX370090B (en) | 2013-02-01 | 2019-10-25 | Centro De Investig En Alimentacion Y Desarrollo A C | Method and system for the integral treatment of wastewater from the maize industry. |
| CN108048297A (en) * | 2017-11-20 | 2018-05-18 | 中国科学院广州能源研究所 | A kind of device applied to oxygenation pretreatment lignocellulosic enzymolysis saccharification water-saving and emission-reducing technique |
| CN108208723A (en) * | 2017-12-27 | 2018-06-29 | 北京味食源食品科技有限责任公司 | A kind of preparation method and equipment of paste spices |
| CN108835602A (en) * | 2018-07-11 | 2018-11-20 | 绩溪县老胡家生态农业专业合作社 | A kind of mushroom bamboo shoot fourth beef paste |
| CN115595221B (en) * | 2022-11-15 | 2024-01-19 | 青岛啤酒股份有限公司 | Method for removing hops bitter substances in beer yeast paste |
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Denomination of invention: A device and production method for preparing seasoning by combining beans and beer yeast Effective date of registration: 20230403 Granted publication date: 20141126 Pledgee: Anhui jiangzhinan Financing Guarantee Co.,Ltd. Pledgor: ANHUI WEIZHIYUAN BIOTECHNOLOGY Co.,Ltd. Registration number: Y2023980037209 |