CN112535280A - Preparation method of yeast extract with high protein content - Google Patents
Preparation method of yeast extract with high protein content Download PDFInfo
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- CN112535280A CN112535280A CN202011555658.0A CN202011555658A CN112535280A CN 112535280 A CN112535280 A CN 112535280A CN 202011555658 A CN202011555658 A CN 202011555658A CN 112535280 A CN112535280 A CN 112535280A
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- Prior art keywords
- yeast
- autolysis
- enzymolysis
- yeast extract
- tank
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- 239000012138 yeast extract Substances 0.000 title claims abstract description 28
- 229940041514 candida albicans extract Drugs 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 35
- 208000035404 Autolysis Diseases 0.000 claims abstract description 27
- 206010057248 Cell death Diseases 0.000 claims abstract description 27
- 230000028043 self proteolysis Effects 0.000 claims abstract description 27
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 12
- 102000004190 Enzymes Human genes 0.000 claims abstract description 9
- 108090000790 Enzymes Proteins 0.000 claims abstract description 9
- 150000001875 compounds Chemical class 0.000 claims abstract description 8
- 238000000926 separation method Methods 0.000 claims abstract description 8
- -1 polyethylene Polymers 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 239000004698 Polyethylene Substances 0.000 claims abstract description 4
- 230000002378 acidificating effect Effects 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 4
- 230000007935 neutral effect Effects 0.000 claims abstract description 4
- 229920000573 polyethylene Polymers 0.000 claims abstract description 4
- 230000008569 process Effects 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 238000005303 weighing Methods 0.000 claims abstract description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 239000003651 drinking water Substances 0.000 claims description 3
- 235000020188 drinking water Nutrition 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 235000012041 food component Nutrition 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 description 9
- 235000016709 nutrition Nutrition 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- 239000004278 EU approved seasoning Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 102000035195 Peptidases Human genes 0.000 description 4
- 108091005804 Peptidases Proteins 0.000 description 4
- 239000004365 Protease Substances 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 239000003623 enhancer Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000002773 nucleotide Substances 0.000 description 3
- 125000003729 nucleotide group Chemical group 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000002358 autolytic effect Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 230000000593 degrading effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 210000005253 yeast cell Anatomy 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
- A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also amino acids
-
- 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
Abstract
The invention discloses a preparation method of a yeast extract with high protein content, which comprises the following steps: (a) autolysis, carrying out autolysis on yeast liquid in a yeast tank, wherein the pH value in the yeast tank is weakly acidic or neutral, and the pH value in the yeast tank is adjusted in the autolysis process; (b) performing enzymolysis, namely adding a compound enzyme preparation into a yeast tank for enzymolysis, calculating autolysis enzymolysis time, and performing intermittent stirring; (c) filtering and separating, namely filtering and separating the yeast extract subjected to enzymolysis in a filter, and checking whether clear liquid at a light liquid outlet is clear and transparent at the moment of separation; (d) vacuum concentration, namely performing vacuum concentration on the yeast extract after filtration and separation by adopting a three-effect concentrator, and drying the concentrated yeast extract; (e) collecting powder, wrapping, collecting powder, packaging into polyethylene bag for food, weighing, and sealing the bag opening; the method has the characteristics of mild production conditions, capability of retaining most of nutritional components and the like.
Description
Technical Field
The invention relates to the technical field of production of yeast extracts, in particular to a preparation method of a yeast extract with high protein content.
Background
The yeast extract is a concentrate which can be directly absorbed and utilized by human body, and has soluble nutrition and flavor substances, and is prepared by degrading protein in yeast cells into amino acid and polypeptide and degrading nucleic acid into nucleotide and extracting the nucleotide and other effective components, such as B vitamins, gluteocarpeptide, trace elements and the like from the yeast cells. In recent years, with the improvement of living standard of people, people put forward new requirements on diet contents, various foods are increasingly developed towards the directions of nature, convenience, delicacy and multifunction, and food seasonings are also produced from brewing seasonings or chemical seasonings used previously to the direction of natural compound seasonings with higher-level taste; meanwhile, the condiment market is developing towards middle-high grade, delicious, convenient, natural and nutritional compound condiments. The yeast extract contains amino acids and polypeptides, and also contains various effective components such as nucleotide, vitamins, organic acids and minerals. The seasoning is delicious and rich in taste, has meat flavor, is an excellent food seasoning integrating three functions of nutrition, seasoning and health care, and is increasingly popular with consumers.
Because the fresh taste enhancer has special seasoning effect and nutrition nourishing effect in food processing, the application range is wide, the fresh taste enhancer is widely used in developed countries such as Europe, America, Japan and the like, and the proportion of the fresh taste enhancer in the market demand is up to 35%. In Japan, for example, it is imported from foreign countries in large quantities every year in addition to being produced by itself in part, and the consumption is greatly increased year by year. As a food ingredient, the product is widely applied to the industries of instant noodles, meat products, seasonings and the like.
Disclosure of Invention
The technical problem to be solved by the present invention is to provide a method for preparing a yeast extract with high protein content, which has mild production conditions and can retain most of the nutritional ingredients, in order to overcome the above-mentioned defects of the prior art.
The invention aims to complete the technical scheme that the preparation method of the yeast extract with high protein content comprises the following steps:
(a) autolysis, carrying out autolysis on yeast liquid in a yeast tank, wherein the pH value in the yeast tank is weakly acidic or neutral, and the pH value in the yeast tank is adjusted in the autolysis process;
(b) performing enzymolysis, namely adding a compound enzyme preparation into a yeast tank for enzymolysis, calculating autolysis enzymolysis time, and performing intermittent stirring;
(c) filtering and separating, namely filtering and separating the yeast extract subjected to enzymolysis in a filter, and checking whether clear liquid at a light liquid outlet is clear and transparent at the moment of separation;
(d) vacuum concentration, namely performing vacuum concentration on the yeast extract after filtration and separation by adopting a three-effect concentrator, and drying the concentrated yeast extract;
(e) collecting powder, packing in polyethylene bag, weighing, and sealing.
Further, in the step (a), the pH value in the yeast tank is adjusted within the range of 4-7, and the temperature in the yeast tank is 48-52 ℃.
Further, in the step (a), an autolysis promoter is added when the yeast solution is subjected to autolysis, and the autolysis promoter is at least one of ethanol, ethyl acetate or salt.
Further, in the step (b), before enzymolysis, the yeast tank and the infusion pipeline in the section are washed with drinking water, steam sterilization is performed, and then the compound enzyme preparation is added into the yeast tank for enzymolysis.
The invention has the beneficial technical effects that: the preparation method disclosed by the invention is mild in production conditions, can retain most of nutritional ingredients, is suitable for mass production, and can be used for producing 60% -80% of high-protein yeast extract containing 5% -8% of amino acid nitrogen and protein by controlling pH, temperature, autolytic assistant and enzyme. In particular, the invention improves the product conversion rate by adjusting the pH value in the autolysis step. In addition, different proteases are added during enzymolysis, so that the different proteases have a synergistic effect, and the enzymolysis effect is greatly enhanced. The product has mellow and rich taste, obviously reduced bitter taste and sour taste, and can be used for producing high-grade products for food and series products for culture medium.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more clearly understood by those skilled in the art, the present invention is further described with reference to the following embodiments.
The invention aims to complete the technical scheme that the preparation method of the yeast extract with high protein content comprises the following steps:
(a) autolysis, carrying out autolysis on yeast liquid in a yeast tank, wherein the pH value in the yeast tank is weakly acidic or neutral, and the pH value in the yeast tank is adjusted in the autolysis process;
(b) performing enzymolysis, namely adding a compound enzyme preparation into a yeast tank for enzymolysis, calculating autolysis enzymolysis time, and performing intermittent stirring;
(c) filtering and separating, namely filtering and separating the yeast extract subjected to enzymolysis in a filter, and checking whether clear liquid at a light liquid outlet is clear and transparent at the moment of separation;
(d) vacuum concentration, namely performing vacuum concentration on the yeast extract after filtration and separation by adopting a three-effect concentrator, and drying the concentrated yeast extract;
(e) collecting powder, packing in polyethylene bag, weighing, and sealing.
In the step (a), the pH value in the yeast tank is adjusted within the range of 4-7, and the temperature in the yeast tank is 48-52 ℃; in the step (a), an autolysis promoter is added when the yeast liquid is subjected to autolysis, and the autolysis promoter is at least one of ethanol, ethyl acetate or salt.
In the step (b), before enzymolysis, the yeast tank and the infusion pipeline in the section are washed by drinking water, steam sterilization is carried out, and then the compound enzyme preparation is added into the yeast tank for enzymolysis.
The preparation method disclosed by the invention is mild in production conditions, can retain most of nutritional ingredients, is suitable for mass production, and can be used for producing 60% -80% of high-protein yeast extract containing 5% -8% of amino acid nitrogen and protein by controlling pH, temperature, autolytic assistant and enzyme. In particular, the invention improves the product conversion rate by adjusting the pH value in the autolysis step. In addition, different proteases are added during enzymolysis, so that the different proteases have a synergistic effect, and the enzymolysis effect is greatly enhanced. The product has mellow and rich taste, obviously reduced bitter taste and sour taste, and can be used for producing high-grade products for food and series products for culture medium.
The specific embodiments described herein are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (4)
1. A method for preparing yeast extract with high protein content is characterized in that: the preparation method comprises the following steps:
(a) autolysis, carrying out autolysis on yeast liquid in a yeast tank, wherein the pH value in the yeast tank is weakly acidic or neutral, and the pH value in the yeast tank is adjusted in the autolysis process;
(b) performing enzymolysis, namely adding a compound enzyme preparation into a yeast tank for enzymolysis, calculating autolysis enzymolysis time, and performing intermittent stirring;
(c) filtering and separating, namely filtering and separating the yeast extract subjected to enzymolysis in a filter, and checking whether clear liquid at a light liquid outlet is clear and transparent at the moment of separation;
(d) vacuum concentration, namely performing vacuum concentration on the yeast extract after filtration and separation by adopting a three-effect concentrator, and drying the concentrated yeast extract;
(e) collecting powder, packing in polyethylene bag, weighing, and sealing.
2. The method for preparing yeast extract with high protein content according to claim 1, wherein the method comprises the following steps: in the step (a), the pH value in the yeast tank is adjusted within the range of 4-7, and the temperature in the yeast tank is 48-52 ℃.
3. The method for preparing yeast extract with high protein content according to claim 1, wherein the method comprises the following steps: in the step (a), an autolysis promoter is added when the yeast solution is subjected to autolysis, and the autolysis promoter is at least one of ethanol, ethyl acetate or salt.
4. The method for preparing yeast extract with high protein content according to claim 1, wherein the method comprises the following steps: in the step (b), before enzymolysis, the yeast tank and the infusion pipeline in the section are washed by drinking water, steam sterilization is carried out, and then the compound enzyme preparation is added into the yeast tank for enzymolysis.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011555658.0A CN112535280A (en) | 2020-12-25 | 2020-12-25 | Preparation method of yeast extract with high protein content |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011555658.0A CN112535280A (en) | 2020-12-25 | 2020-12-25 | Preparation method of yeast extract with high protein content |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112535280A true CN112535280A (en) | 2021-03-23 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011555658.0A Pending CN112535280A (en) | 2020-12-25 | 2020-12-25 | Preparation method of yeast extract with high protein content |
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| Country | Link |
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| CN (1) | CN112535280A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113755314A (en) * | 2021-08-25 | 2021-12-07 | 兰其军 | Yeast extract production process |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101513247A (en) * | 2008-02-21 | 2009-08-26 | 安琪酵母股份有限公司 | Method for producing yeast extract with high protein content and product |
| CN105919137A (en) * | 2016-04-27 | 2016-09-07 | 安琪酵母(崇左)有限公司 | Preparation method of high-protein yeast extract |
| CN105942528A (en) * | 2016-04-27 | 2016-09-21 | 安琪酵母(崇左)有限公司 | Method for preparing high-nucleic-acid yeast extract |
| CN107853706A (en) * | 2017-10-13 | 2018-03-30 | 浙江东成生物科技股份有限公司 | A kind of preparation method of acidproof salt-resistant type yeast extract |
-
2020
- 2020-12-25 CN CN202011555658.0A patent/CN112535280A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101513247A (en) * | 2008-02-21 | 2009-08-26 | 安琪酵母股份有限公司 | Method for producing yeast extract with high protein content and product |
| CN105919137A (en) * | 2016-04-27 | 2016-09-07 | 安琪酵母(崇左)有限公司 | Preparation method of high-protein yeast extract |
| CN105942528A (en) * | 2016-04-27 | 2016-09-21 | 安琪酵母(崇左)有限公司 | Method for preparing high-nucleic-acid yeast extract |
| CN107853706A (en) * | 2017-10-13 | 2018-03-30 | 浙江东成生物科技股份有限公司 | A kind of preparation method of acidproof salt-resistant type yeast extract |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113755314A (en) * | 2021-08-25 | 2021-12-07 | 兰其军 | Yeast extract production process |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210323 |
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| RJ01 | Rejection of invention patent application after publication |