CN109293732A - A method of removal Yeast protein peculiar smell - Google Patents
A method of removal Yeast protein peculiar smell Download PDFInfo
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- CN109293732A CN109293732A CN201811240161.2A CN201811240161A CN109293732A CN 109293732 A CN109293732 A CN 109293732A CN 201811240161 A CN201811240161 A CN 201811240161A CN 109293732 A CN109293732 A CN 109293732A
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- yeast protein
- peculiar smell
- taste removal
- dilution
- mixed liquor
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/16—Extraction; Separation; Purification by chromatography
- C07K1/22—Affinity chromatography or related techniques based upon selective absorption processes
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- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Medicinal Chemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Analytical Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to biological products processing technique fields, specifically disclose a kind of method for removing Yeast protein peculiar smell.The method of the present invention mainly comprise the steps that prepare taste removal dilution, the impregnation of taste removal dilution, ultrasonication, heating water bath, adsorbent absorption, spray drying and etc..The biochemistry and physical method that the method for the present invention uses, can not only be greatly lowered Yeast protein peculiar smell, moreover it is possible to which the quality for guaranteeing Yeast protein maintains the organoleptic quality of Yeast protein, reduces the loss of Yeast protein.Therefore, this method has less energy consumption, pollution-free, the advantage for going removing protein peculiar smell high-efficient.
Description
Technical field
The invention belongs to biological products processing technique fields, and in particular to a method of removal Yeast protein peculiar smell.
Background technique
Yeast protein is to be present in the high-quality adequate proteins of one of unartificial yeast.Candida utili and beer in yeast
For brewer yeast earliest by people using as food, their protein content has been more than the half of dry weight.Yeast protein is seldom straight
It connects as mankind's edible protein, generally they can be used as animal feed albumen and carry out necessary bioconversion, can also be through chemistry
Separation and Extraction protein therein removes nucleic acid, then the protein supply mankind are eaten.But extracted by Chemical Decomposition
Substance has occurred and that the variation of matter, can generate distinctive peculiar smell, and main component is lipid, organic acid, sulfide, carbonyls
With amine substance etc., these peculiar smell bring adverse effect to the organoleptic quality of Yeast protein.Therefore, it is necessary to take certain side
Method removes these peculiar smell.
In order to remove odors, people use a variety of different methods, such as activated carbon adsorption, encapsulation method.Using activity
When charcoal adsorbs bad flavor, while also having some pigments etc. and being also adsorbed；Encapsulation method weakens yeast by covering other flavors
Taste will also result in the loss of characteristic flavor on basis, thus these single methods have its limitation.
Summary of the invention
In order to solve above-mentioned technical problem, the present invention provides a kind of methods for removing Yeast protein peculiar smell, specifically include
Following steps:
1. preparing taste removal dilution: lactobacillus delbruockii subspecies bulgaricus and Bacillus subtilis sp. strain being taken to use respectively
MRS culture medium cultivates 24 ~ 36h at 35 ~ 37 DEG C, and tube activates three generations, obtains the culture solution of two kinds of bacterial strains；Respectively by two kinds of bacterium
The culture solution of strain is separated by filtration, and obtains the thallus of two kinds of bacterial strains, is mixed, is obtained mixed-culture medium；By mixed-culture medium plus micro- life
Taste removal dilution is made in nutriment needed for object growth and water dilution；
2. taste removal dilution impregnation: will be put into the Yeast protein for needing taste removal in the taste removal dilution, Yeast protein with
The solid-liquid ratio of the amount of taste removal dilution is 0.5 ~ 10g/mL (m/V), after dipping by Yeast protein mixed liquor be placed in oxygen concentration 21 ~
24%, 12 ~ 36h is stored under 28 ~ 32 DEG C of environment of temperature；
3. ultrasonication；25 ~ the 30min of ultrasonication for being 40KHZ by Yeast protein mixed liquor frequency of use；
4. heating water bath: being put into 12 ~ 16h of heated at constant temperature in water-bath, water-bath to the Yeast protein mixed liquor after ultrasonication
40 ~ 45 DEG C of temperature；
5. adsorbent adsorbs: being adsorbed to the Yeast protein mixed liquor after constant temperature water bath heating by activated-charcoal filter bed；
6. drying: first carrying out micropore (MF) filtering to the Yeast protein mixed liquor after absorption, then carry out spray drying treatment, obtain
The Yeast protein of free from extraneous odour is got product after cooling.
Wherein, the living bacteria count of the microbial flora of the mixed-culture medium is 2.6 ~ 2.8 hundred million/g；
The taste removal dilution microbial flora concentration is 0.06 ~ 0.10g/L；
The preparation of the taste removal dilution further includes nutriment；
The nutriment is one of glucose, peptone, Triammonium citrate and sodium acetate or a variety of；
The solid-liquid ratio of the amount of the Yeast protein and taste removal dilution is 0.5 ~ 10g/mL (m/V)；
The filtration flow-rate that the Yeast protein mixed liquor passes through activated-charcoal filter bed is 10 ~ 16m/h；
The spray-drying operation condition is that inlet air temperature is set as 130 ~ 140 DEG C, and leaving air temp is controlled at 55 ~ 62 DEG C.
Beneficial effect
It is of the present invention removal yeast method have compared with prior art it is following the utility model has the advantages that
Ultrasonication safety of the present invention is good, and operation is simple, reduces energy consumption.Ultrasonication is utilized super
The strong cavitation that acoustic irradiation pressure generates answers effect, mechanical oscillation, disturbance effect, high acceleration, emulsification, spreads, smashes
With the multistage effect such as stirring action, increase molecular motion of material frequency and speed, increase solvent penetration power, thus accelerate target at
Divide and enter solvent, promotes the progress of biochemical reaction.Cavitation refines substance and manufacture lotion, accelerates target component to enter molten
Agent improves recovery rate.In addition to cavitation, many second order effects of ultrasonic wave are also all conducive to the transfer and extraction of target component.
It further include nutriment in taste removal of the present invention, the nutriment of addition can accelerate microbial flora
Breeding increases the activity of flora, improves treatment effeciency.
Constant temperature water bath heating of the present invention can create appropriate temperature conditions for microorganism growth, further be convenient for it
The progress of biochemical reaction.
The spray drying process that the present invention uses, for material moisture while being evaporated, remnants are rich in the peculiar smell of organic matter
Substance is cracked into the volatile small-molecule substance with peculiar smell at high temperature, and temperature is higher, volatilizees stronger, further decreases
Peculiar smell.
Specific embodiment
In the present embodiment, used yeast albumen be the protein content that extracts of laboratory 10 ~ 20mg/ml Yeast protein half at
Product.There are two types of the bacterial strains of use: lactobacillus delbruockii subspecies bulgaricus, CGMCC number 1.16075；Bacillus subtilis
Subspecies, CGMCC number 1.3358.
Embodiment 1
A method of removal Yeast protein peculiar smell, the specific steps are as follows:
1. preparing taste removal dilution
(1) lactobacillus delbruockii subspecies bulgaricus and bacillus subtilis bought from China General Microbiological collection is withered
Careless sp. strain uses MRS culture medium to cultivate 24 ~ 36h at 35 ~ 37 DEG C respectively, obtains the culture solution of two kinds of bacterial strains；
(2) culture solution of two kinds of bacterial strains is separated by filtration respectively, obtains the thallus of two kinds of bacterial strains, mixed, obtain mixed-culture medium；
Wherein, the living bacteria count of microbial flora is 2.6 ~ 2.8 hundred million/g in the described mixed-culture medium；
(3) by mixed-culture medium add microorganism growth needed for nutriment and water be diluted to microbial flora concentration be 0.06 ~
The taste removal dilution of 0.08g/L.Wherein, the nutriment is glucose, the final concentration of 0.3g/L of glucose.
2. the above-mentioned taste removal dilution prepared is applied to present invention removal Yeast protein peculiar smell according to the following steps
In method:
(1) impregnation
The Yeast protein for needing taste removal, the solid-liquid ratio of Yeast protein and the amount of taste removal dilution will be put into the taste removal dilution
For 0.5 ~ 10g/mL (m/V), Yeast protein mixed liquor is placed in oxygen concentration 21 ~ 24% after dipping, is deposited under 28 ~ 32 DEG C of environment of temperature
It puts for 24 hours.
(2) ultrasonication
Yeast protein mixed liquor through sprinkling processing is handled into 25 ~ 26min in the case where frequency is the Ultrasonic Conditions of 40KHZ.
(3) heating water bath
Yeast protein mixed liquor through ultrasonication is put into heated at constant temperature 12h in water-bath, 40 ~ 45 DEG C of bath temperature.
(4) adsorbent adsorbs
By the Yeast protein mixed liquor after constant temperature water bath heats by activated-charcoal filter bed, filtration flow-rate 10m/h, further
Adsorption remnants odoring substance.Wherein, every gram of surface area of the active carbon is 600 ~ 900m, and true specific gravity is 1.9 ~ 2.1.
(5) it is spray-dried
To through adsorbent Yeast protein mixed liquor, after Φ≤10-7 micropore (MF) filtering, gained filtrate enters pressure type
Spray drying tower carries out spray drying treatment, and inlet air temperature is set as 130 ~ 132 DEG C, and leaving air temp is controlled at 55 ~ 57 DEG C, is obtained
The yeast albumen powder of free from extraneous odour is got product after cooling.
Embodiment 2
A method of removal Yeast protein peculiar smell, the specific steps are as follows:
1. preparing taste removal dilution
(1) lactobacillus delbruockii subspecies bulgaricus and bacillus subtilis bought from China General Microbiological collection is withered
Careless sp. strain uses MRS culture medium to cultivate 24 ~ 36h at 35 ~ 37 DEG C respectively, and tube activates three generations, obtains the training of two kinds of bacterial strains
Nutrient solution；
(2) culture solution of two kinds of bacterial strains is separated by filtration respectively, obtains the thallus of two kinds of bacterial strains, mixed, obtain mixed-culture medium；
Wherein, the living bacteria count of microbial flora is 2.6 ~ 2.8 hundred million/g in the described mixed-culture medium；
(3) mixed-culture medium water is diluted to the taste removal dilution that microbial flora concentration is 0.08 ~ 0.10g/L.Wherein, described
Nutriment is the mixture of glucose and peptone, and the additive amount of the peptone is 0.1g/L, the addition of the glucose
Amount is 0.2g/L.
2. the above-mentioned taste removal dilution prepared is applied to present invention removal Yeast protein peculiar smell according to the following steps
In method:
(1) impregnation
The Yeast protein for needing taste removal, the solid-liquid ratio of Yeast protein and the amount of taste removal dilution will be put into the taste removal dilution
For 0.5 ~ 10g/mL (m/V), Yeast protein mixed liquor is placed in oxygen concentration 21 ~ 24% after dipping, is deposited under 28 ~ 32 DEG C of environment of temperature
Put 36h.
(2) ultrasonication
Yeast protein mixed liquor through sprinkling processing is handled into 27 ~ 28min in the case where frequency is the Ultrasonic Conditions of 40KHZ.
(3) heating water bath
Yeast protein mixed liquor through ultrasonication is put into heated at constant temperature 15h in water-bath, 40 ~ 45 DEG C of bath temperature.
(4) adsorbent adsorbs
By the Yeast protein mixed liquor after constant temperature water bath heats by activated-charcoal filter bed, filtration flow-rate 12m/h, further
Adsorption remnants odoring substance.Wherein, every gram of surface area of the active carbon is 600 ~ 900m, and true specific gravity is 1.9 ~ 2.1.
(5) it is spray-dried
To through adsorbent Yeast protein mixed liquor, after Φ≤10-7 micropore (MF) filtering, gained filtrate enters pressure type
Spray drying tower carries out spray drying treatment, and inlet air temperature is set as 135 ~ 136 DEG C, and leaving air temp is controlled at 58 ~ 60 DEG C, is obtained
The yeast albumen powder of free from extraneous odour is got product after cooling.
Embodiment 3
A method of removal Yeast protein peculiar smell, the specific steps are as follows:
1. preparing taste removal dilution
(1) lactobacillus delbruockii subspecies bulgaricus and bacillus subtilis bought from China General Microbiological collection is withered
Careless sp. strain uses MRS culture medium to cultivate 24 ~ 36h at 35 ~ 37 DEG C respectively, and tube activates three generations, obtains the training of two kinds of bacterial strains
Nutrient solution；
(2) culture solution of two kinds of bacterial strains is separated by filtration respectively, obtains the thallus of two kinds of bacterial strains, mixed, obtain mixed-culture medium；
Wherein, the living bacteria count of microbial flora is 2.6 ~ 2.8 hundred million/g in the described mixed-culture medium；
(3) mixed-culture medium water is diluted to the taste removal dilution that microbial flora concentration is 0.08 ~ 0.10g/L.Wherein, described
Nutriment is the mixture of glucose, peptone, Triammonium citrate and sodium acetate, the additive amount of the peptone is 0.1 ~
0.3g/L, the additive amount of the glucose are 0.1 ~ 0.9g/L, and the additive amount of the Triammonium citrate is 0.01 ~ 0.05g/L, institute
The additive amount for stating sodium acetate is 0.01 ~ 0.05g/L.
2. the above-mentioned taste removal dilution prepared is applied to present invention removal Yeast protein peculiar smell according to the following steps
In method:
(1) impregnation
The Yeast protein for needing taste removal, the solid-liquid ratio of Yeast protein and the amount of taste removal dilution will be put into the taste removal dilution
For 0.5 ~ 10g/mL (m/V), Yeast protein mixed liquor is placed in oxygen concentration 21 ~ 24% after dipping, is deposited under 28 ~ 32 DEG C of environment of temperature
Put 12h.
(2) ultrasonication
Yeast protein mixed liquor through sprinkling processing is handled into 29 ~ 30min in the case where frequency is the Ultrasonic Conditions of 40KHZ.
(3) heating water bath
Yeast protein mixed liquor through ultrasonication is put into heated at constant temperature 16h in water-bath, 40 ~ 45 DEG C of bath temperature.
(4) adsorbent adsorbs
By the Yeast protein mixed liquor after constant temperature water bath heats by activated-charcoal filter bed, filtration flow-rate 16m/h, further
Adsorption remnants odoring substance.Wherein, every gram of surface area of the active carbon is 600 ~ 900m, and true specific gravity is 1.9 ~ 2.1.
(5) it is spray-dried
To through adsorbent Yeast protein mixed liquor, after Φ≤10-7 micropore (MF) filtering, gained filtrate enters pressure type
Spray drying tower carries out spray drying treatment, and inlet air temperature is set as 138 ~ 140 DEG C, and leaving air temp is controlled at 61 ~ 62 DEG C, is obtained
The yeast albumen powder of free from extraneous odour is got product after cooling.
Claims (7)
1. a kind of method for removing Yeast protein peculiar smell, it is characterised in that: described method includes following steps:
It prepares taste removal dilution: lactobacillus delbruockii subspecies bulgaricus and Bacillus subtilis sp. strain being taken to use respectively
MRS culture medium cultivates 24 ~ 36h at 35 ~ 37 DEG C, and activation obtains the culture solution of two kinds of bacterial strains；Respectively by the culture of two kinds of bacterial strains
Liquid is separated by filtration, and obtains the thallus of two kinds of bacterial strains, and mixing obtains mixed-culture medium；Mixed-culture medium plus microorganism are grown into institute
Taste removal dilution is made in nutriment and the water dilution needed；
Taste removal dilution impregnation: will be put into the Yeast protein for needing taste removal in the taste removal dilution, control Yeast protein
With the solid-liquid ratio of the amount of taste removal dilution, Yeast protein mixed liquor is placed in oxygen concentration 21 ~ 24%, 28 ~ 32 DEG C of rings of temperature after dipping
12 ~ 36h is stored under border；
Ultrasonication；Yeast protein mixed liquor is handled using ultrasonic wave；
Heating water bath: the Yeast protein mixed liquor constant temperature water bath after ultrasonication is heated；
Adsorbent absorption: the Yeast protein mixed liquor after constant temperature water bath heating is adsorbed by activated-charcoal filter bed；
It is dry: micro porous filtration first being carried out to the Yeast protein mixed liquor after absorption, then carries out spray drying treatment, obtains free from extraneous odour
Yeast protein, got product after cooling.
2. a kind of method for removing Yeast protein peculiar smell according to claim 1, it is characterised in that: the mixed-culture medium
Microbial flora living bacteria count be 2.6 ~ 2.8 hundred million/g.
3. a kind of method for removing Yeast protein peculiar smell according to claim 1, it is characterised in that: the taste removal dilution
Microbial flora concentration is 0.06 ~ 0.10g/L.
4. a kind of method for removing Yeast protein peculiar smell according to claim 1, it is characterised in that: the taste removal dilution
Preparation further include one of nutriment glucose, peptone, Triammonium citrate and sodium acetate or a variety of.
5. it is according to claim 1 it is a kind of remove Yeast protein peculiar smell method, it is characterised in that: the Yeast protein with
The solid-liquid ratio of the amount of taste removal dilution is 0.5 ~ 10g/mL (m/V).
6. a kind of method for removing Yeast protein peculiar smell according to claim 1, it is characterised in that: the Yeast protein is mixed
Closing the filtration flow-rate that liquid passes through activated-charcoal filter bed is 10 ~ 16m/h.
7. a kind of method for removing Yeast protein peculiar smell according to claim 1, it is characterised in that: the spray drying behaviour
It is that inlet air temperature is set as 130 ~ 140 DEG C as condition, leaving air temp is controlled at 55 ~ 62 DEG C.
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| CN201811240161.2A CN109293732A (en) | 2018-10-23 | 2018-10-23 | A method of removal Yeast protein peculiar smell |
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| CN201811240161.2A CN109293732A (en) | 2018-10-23 | 2018-10-23 | A method of removal Yeast protein peculiar smell |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101711885A (en) * | 2009-12-02 | 2010-05-26 | 北京普仁生态技术有限公司 | Method for preparing high-concentration biological deodorant |
| CN103357056A (en) * | 2013-07-22 | 2013-10-23 | 上海绿博生物科技发展有限公司 | Healthy biological spraying agent for removing peculiar smell and preparation method thereof |
| CN104611258A (en) * | 2014-12-30 | 2015-05-13 | 青岛蔚蓝天成生物科技有限公司 | Bacillus subtilis and biological deodorant containing bacterial strain of bacillus subtilis |
| CN107502639A (en) * | 2017-10-13 | 2017-12-22 | 广东生和堂健康食品股份有限公司 | A kind of extracting method of tortoise plastron collagen polypeptide |
| CN108522781A (en) * | 2018-03-21 | 2018-09-14 | 杭州早稻田生物技术有限公司 | A kind of yeast albumen powder and preparation method thereof rich in free amino acid |
-
2018
- 2018-10-23 CN CN201811240161.2A patent/CN109293732A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101711885A (en) * | 2009-12-02 | 2010-05-26 | 北京普仁生态技术有限公司 | Method for preparing high-concentration biological deodorant |
| CN103357056A (en) * | 2013-07-22 | 2013-10-23 | 上海绿博生物科技发展有限公司 | Healthy biological spraying agent for removing peculiar smell and preparation method thereof |
| CN104611258A (en) * | 2014-12-30 | 2015-05-13 | 青岛蔚蓝天成生物科技有限公司 | Bacillus subtilis and biological deodorant containing bacterial strain of bacillus subtilis |
| CN107502639A (en) * | 2017-10-13 | 2017-12-22 | 广东生和堂健康食品股份有限公司 | A kind of extracting method of tortoise plastron collagen polypeptide |
| CN108522781A (en) * | 2018-03-21 | 2018-09-14 | 杭州早稻田生物技术有限公司 | A kind of yeast albumen powder and preparation method thereof rich in free amino acid |
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