CN107156853A - With technique of the waste beer yeast mud for food additives - Google Patents
With technique of the waste beer yeast mud for food additives Download PDFInfo
- Publication number
- CN107156853A CN107156853A CN201710291144.0A CN201710291144A CN107156853A CN 107156853 A CN107156853 A CN 107156853A CN 201710291144 A CN201710291144 A CN 201710291144A CN 107156853 A CN107156853 A CN 107156853A
- Authority
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- Prior art keywords
- yeast
- technique
- food additives
- extract
- water
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- Legal status (The legal status 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 status listed.)
- Pending
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 43
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title claims abstract description 15
- 235000013373 food additive Nutrition 0.000 title claims abstract description 10
- 239000002778 food additive Substances 0.000 title claims abstract description 10
- 239000002699 waste material Substances 0.000 title claims abstract description 9
- 239000002002 slurry Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229940041514 candida albicans extract Drugs 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 239000012138 yeast extract Substances 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 238000010792 warming Methods 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 3
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 3
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 230000002358 autolytic effect Effects 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 claims description 3
- 229960003495 thiamine Drugs 0.000 claims description 3
- 235000019157 thiamine Nutrition 0.000 claims description 3
- 239000011721 thiamine Substances 0.000 claims description 3
- 239000003643 water by type Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000015572 biosynthetic process Effects 0.000 abstract description 3
- 239000003153 chemical reaction reagent Substances 0.000 abstract description 2
- 239000012141 concentrate Substances 0.000 abstract description 2
- 238000004332 deodorization Methods 0.000 abstract description 2
- 238000003786 synthesis reaction Methods 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 description 4
- 235000013405 beer Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- TWNIBLMWSKIRAT-RWOPYEJCSA-N (1r,2s,3s,4s,5r)-6,8-dioxabicyclo[3.2.1]octane-2,3,4-triol Chemical compound O1[C@@]2([H])OC[C@]1([H])[C@@H](O)[C@H](O)[C@@H]2O TWNIBLMWSKIRAT-RWOPYEJCSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000002781 deodorant agent Substances 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000036632 reaction speed Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 210000000130 stem cell Anatomy 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
- A23L33/145—Extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
- A23L31/15—Extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/195—Proteins from microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of technique of use waste beer yeast mud for food additives, de- bitter, deodorization, self-dissolving technique to beer yeast slurry, using superhigh pressure water jet collider used yeast slurry is handled under different head-on collision speed, handled again using vacuum concentrate methool, high protein content is finally obtained, and production process is without using the novel natural food additive of synthesis chemical reagent.
Description
Technical field
The present invention relates to a kind of technique of use waste beer yeast mud for food additives.
Background technology
The nutritional ingredient very abundant of brewer's yeast, contains various amino acid, vitamin, mineral matter and food fiber.It is right
The utilization of beer yeast slurry can both create good economic benefit for brewery, improve the enterprise competitiveness after entry to WTO, simultaneously
It is also beneficial to the environmental protection of society.At present, the domestic utilization to the surplus yeast after brewer's yeast especially main fermentation has reached
To certain level, but compared with foreign countries, the production technology and completeness that brewer's yeast is utilized all have much room for improvement.Beer Brewage is looked forward to
Industry, in addition to normal production yeast used, has substantial amounts of brewer's yeast to be eliminated, most of producer makees feed with it and added every year
Plus agent, a small number of producers have carried out simple exploitation, have caused the very big wave of resource.
The content of the invention
The problem of being recycled present invention aim to address used yeast slurry.
The technical solution adopted by the present invention is：With technique of the waste beer yeast mud for food additives, including following step
Suddenly,
S1, pretreatment：Used yeast slurry is with 10 DEG C of sterilized waters with yeast amount：Water is=1：4, wash 3 times, then with 5% NaCl
Solution is washed once；
S2, self-dissolving：Yeast paste is inserted in the stirring container with insulation, by yeast amount：Water=1:3 ratio is mixed, stirring is equal
Even, adjustment pH value is 5.5, adds 1% thiamine and 5% glucose, places 30min in 25 DEG C of water-baths, then be warming up to 57 DEG C
Keep stirring 2-5min in 6-8h, autolytic process per 1h, 0.20% neutral proteinase is finally added in autolysing yeast liquid, is adjusted
Whole pH value is 7.0, and 24h is digested at 50 DEG C；
S3, yeast extract are produced：After enzymolysis terminates, yeast paste is broken through nanometer ram machine under 150MP-200MP
It is broken, malt root enzymolysis enzyme is added, solution is finally incubated 1h, entered the isolated albumen of centrifuge by temperature 70 C, time 3-4h
Matter and solvable medicinal extract are yeast extract；
S4, by used yeast slurry yeast extract sterilization in open kettle, use and be concentrated into solid content for 66%, should
Solid content is edible additive.
As a further improvement on the present invention, the time that 57 DEG C are warming up in the S2 is 50-60min.
The beneficial effects of the invention are as follows：De- hardship, deodorization, self-dissolving technique of the invention to beer yeast slurry, and use superelevation
Jet flow collider handles used yeast slurry under different head-on collision speed, then using vacuum concentrate methool processing, finally obtains
High protein content, and production process is without using the novel natural food additive of synthesis chemical reagent.
Embodiment
With technique of the waste beer yeast mud for food additives, comprise the following steps,
S1, pretreatment：Used yeast slurry is with 10 DEG C of sterilized waters with yeast amount：Water is=1：4, wash 3 times, then with 5% NaCl
Solution is washed once；De- bitter, deodorizing technology, not using the de- bitter agent of external source and deodorant, non-secondary pollution, is a kind of economical, easy
Method；
S2, self-dissolving：Yeast paste is inserted in the stirring container with insulation, by yeast amount：Water=1:3 ratio is mixed, stirring is equal
Even, adjustment pH value is 5.5, adds 1% thiamine and 5% glucose, it is to improving extract yield and supernatant ammonia nitrogen
Content has certain promotion；30min is placed in 25 DEG C of water-baths, then is warming up to every 1h in 57 DEG C of holding 6-8h, autolytic process and is stirred
2-5min is mixed, stirring is conducive to macromolecular substances in enzyme and yeast fully to contact, and improves the concentration of contact unit face substrate, from
And accelerate intracellular liquor-saturated reaction speed, 0.20% neutral proteinase is finally added in autolysing yeast liquid, adjustment pH value is
7.0, digest 24h at 50 DEG C；
S3, yeast extract are produced：After enzymolysis terminates, yeast paste is broken through nanometer ram machine under 150MP-200MP
It is broken, malt root enzymolysis enzyme is added, solution is finally incubated 1h, entered the isolated albumen of centrifuge by temperature 70 C, time 3-4h
Matter and solvable medicinal extract are yeast extract；Material formation more than 150MP high-pressure jet, is divided into two strands through part flow arrangement,
Then, two strands of high-pressure jet bodies clash in a cavity, and producing instantaneous high pressure vibrates oscillator plate, and forming frequency is up to
Under the collective effect of head-on collision and the crunch of ultrasonic wave nanoscale occurs for more than 20000 hertz of ultrasonic wave, yeast cells
It is broken.After being handled through nanometer ram machine, it is empty cavity cell and a large amount of fragments, ferment to use most of in microscope inspection side, mixed material
The percentage of damage of mother cell wall is up to 97.9%, after homogenate carries out gentle alkali process with solubilising protein, insoluble cell
Wall is mainly mannosan and glucan and just separated from soluble fraction.This extract is incubated, makes nucleic acid hydrolysis, and egg
White matter just precipitates, and eventually passes centrifugation and just obtains protein and solvable medicinal extract, calculates beer waste yeast extracting
Thing yield is 91.8%.
S4, by used yeast slurry yeast extract sterilization in open kettle, use be concentrated into solid content for
66%, the solid content is to use additive
Embodiments of the present invention are described above, but the invention is not restricted to above-mentioned embodiment, in affiliated technology neck
In the knowledge that domain those of ordinary skill possesses, various changes can also be made on the premise of present inventive concept is not departed from
Change.
Claims (2)
1. waste beer yeast mud is used for the technique of food additives, it is characterized in that：Comprise the following steps,
S1, pretreatment：Used yeast slurry is with 10 DEG C of sterilized waters with yeast amount：Water is=1：4, wash 3 times, then with 5% NaCl
Solution is washed once；
S2, self-dissolving：Yeast paste is inserted in the stirring container with insulation, by yeast amount：Water=1:3 ratio is mixed, stirring is equal
Even, adjustment pH value is 5.5, adds 1% thiamine and 5% glucose, places 30min in 25 DEG C of water-baths, then be warming up to 57 DEG C
Keep stirring 2-5min in 6-8h, autolytic process per 1h, 0.20% neutral proteinase is finally added in autolysing yeast liquid, is adjusted
Whole pH value is 7.0, and 24h is digested at 50 DEG C；
S3, yeast extract are produced：After enzymolysis terminates, yeast paste is broken through nanometer ram machine under 150MP-200MP
It is broken, malt root enzymolysis enzyme is added, solution is finally incubated 1h, entered the isolated albumen of centrifuge by temperature 70 C, time 3-4h
Matter and solvable medicinal extract are yeast extract；
S4, by used yeast slurry yeast extract sterilization in open kettle, use and be concentrated into solid content for 66%, should
Solid content is edible additive.
2. use waste beer yeast mud according to claim 1 is for the technique of food additives, it is characterized in that：In the S2
The time for being warming up to 57 DEG C is 50-60min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710291144.0A CN107156853A (en) | 2017-04-28 | 2017-04-28 | With technique of the waste beer yeast mud for food additives |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710291144.0A CN107156853A (en) | 2017-04-28 | 2017-04-28 | With technique of the waste beer yeast mud for food additives |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107156853A true CN107156853A (en) | 2017-09-15 |
Family
ID=59812448
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710291144.0A Pending CN107156853A (en) | 2017-04-28 | 2017-04-28 | With technique of the waste beer yeast mud for food additives |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107156853A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106551397A (en) * | 2015-09-29 | 2017-04-05 | 李博琪 | The method that yeast extract is prepared from beer waste yeast |
-
2017
- 2017-04-28 CN CN201710291144.0A patent/CN107156853A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106551397A (en) * | 2015-09-29 | 2017-04-05 | 李博琪 | The method that yeast extract is prepared from beer waste yeast |
Non-Patent Citations (1)
| Title |
|---|
| 李彦: "利用啤酒废酵母泥生产新型天然食品添加剂的研究", 《中国优秀硕士学位论文全文数据库 电子期刊》 * |
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Application publication date: 20170915 |