CN1220842A - Method for preparation flavouring liquid using beer yeast and fermentation condensate - Google Patents
Method for preparation flavouring liquid using beer yeast and fermentation condensate Download PDFInfo
- Publication number
- CN1220842A CN1220842A CN97125337A CN97125337A CN1220842A CN 1220842 A CN1220842 A CN 1220842A CN 97125337 A CN97125337 A CN 97125337A CN 97125337 A CN97125337 A CN 97125337A CN 1220842 A CN1220842 A CN 1220842A
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- CN
- China
- Prior art keywords
- condensate
- fermentation
- yeast
- brewer
- beer yeast
- Prior art date
- 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.)
- Granted
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 22
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims description 16
- 238000000855 fermentation Methods 0.000 title claims description 15
- 230000004151 fermentation Effects 0.000 title claims description 15
- 238000002360 preparation method Methods 0.000 title claims description 9
- 239000007788 liquid Substances 0.000 title abstract description 6
- 102000004190 Enzymes Human genes 0.000 claims abstract description 12
- 108090000790 Enzymes Proteins 0.000 claims abstract description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 108091005804 Peptidases Proteins 0.000 claims abstract description 5
- 239000004365 Protease Substances 0.000 claims abstract description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 5
- 239000004382 Amylase Substances 0.000 claims abstract description 4
- 102000013142 Amylases Human genes 0.000 claims abstract description 4
- 108010065511 Amylases Proteins 0.000 claims abstract 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 abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 235000019418 amylase Nutrition 0.000 claims abstract description 4
- 239000008103 glucose Substances 0.000 claims abstract description 4
- 210000000170 cell membrane Anatomy 0.000 claims description 4
- 108010087005 glusulase Proteins 0.000 claims description 4
- 239000012535 impurity 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
- 239000005720 sucrose Substances 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 2
- 210000002421 cell wall Anatomy 0.000 abstract description 5
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract 2
- 241000237858 Gastropoda Species 0.000 abstract 1
- 239000002131 composite material Substances 0.000 abstract 1
- 238000009775 high-speed stirring Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 235000013405 beer Nutrition 0.000 description 4
- 238000000354 decomposition reaction Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- 210000005253 yeast cell Anatomy 0.000 description 3
- 208000035404 Autolysis Diseases 0.000 description 2
- 206010057248 Cell death Diseases 0.000 description 2
- 108091000080 Phosphotransferase Proteins 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229910001410 inorganic ion Inorganic materials 0.000 description 2
- 150000002500 ions Chemical group 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000010355 oscillation Effects 0.000 description 2
- 102000020233 phosphotransferase Human genes 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000028043 self proteolysis Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000004677 Nylon Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 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
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- -1 salt ion Chemical class 0.000 description 1
- 238000009288 screen filtration Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
A process for preparing flavouring liquid from beer yeast and condensate of fermented substance includes mixing the condensate of fermented substance with beer yeast in ratio of (0.1-0.5) : 1, regulating pH value to 5-9, breaking cell wall b ultrasonic (16-20 KH2) treating for 1-4 hr or high-speed stirring in homogenizer for 10-30 min,and heating while adding the composite enzyme including snail enzyme, amylase and protease, Nacl or KCl and cane sugar or glucose, and features delicious taste of its prodct and low cost.
Description
The present invention relates to a kind of new method of manufacturing of food seasoning, particularly utilize brewer's yeast and fermentation condensate to produce the method for flavoring.
At present, utilize method that brewer's yeast produces flavoring progressively by promotion and application, application number be 89109172.6 and application number to be that 95112290.8 Chinese invention patent specification discloses respectively a kind of by the thermal shock fracturing cell walls with to utilize inorganic ions group kinase be that material carries out decomposition and inversion and produces the method for flavoring and a kind ofly impel yeast autolysis to produce the method for flavoring by adding AMS and 1398 protease in the yeast in the pair cell.What above-mentioned two parts of specifications were announced all is only to be the preparation method of raw materials for production with the brewer's yeast, and the fermentation condensate that is rich in soluble protein, brewer's wort, carbohydrate is not made full use of, discarded fermentation condensate liquid becomes one of pollution sources of brewery's discharging.
The purpose of this invention is to provide a kind of brewer's yeast and two kinds of discarded nutrient source of fermentation condensate utilized,, produce natural flavouring nutritious, the bright perfume (or spice) of taste in conjunction with improved broken yeast cell wall new technology.
The present invention adds enzyme process to combine with Mechanical Crushing cell membrane method or supersonic oscillations fracturing cell walls method produce the method for flavoring from brewer's yeast and fermentation condensate.The present invention realizes like this, the fermentation condensate liquid that to collect from beer fermentation tank mixes by a certain percentage with beer waste yeast, because brewer's yeast is at weak acid, easy decomposition and inversion in the weakly alkaline solution, therefore the pH value with mixed liquor is controlled at 5 to 9, simultaneously mixed liquor is carried out the high-speed stirred fracturing cell walls or uses the supersonic oscillations fracturing cell walls, and heating is also added the mixing enzyme preparation that contains glusulase, NaCl or KCl, sucrose or glucose, under the dynamic action of yeast self enzyme and exoenzyme, yeast autolysis, protein resolves into several amino acids under the effect of enzyme, salt ion solution has changed yeast cells osmotic pressure simultaneously, makes nutrients stripping such as various vitamins and nucleic acid in the yeast cells.Its technology is: operation 1: with fermentation condensate and brewer's yeast in 0.1-0.5: 1 ratio is mixed; Operation 2: filtration, removal of impurities, debitterize; Operation 3: the pH value of mixed liquor is controlled at 5-9, and utilizing inorganic ions group kinase is pair cell
Interior material carries out decomposition and inversion; Operation 4: mixed liquor is placed under the ultrasonic wave of 16-2KHZ and to carry out the cell membrane break process in 1-4 hour
Or mixed liquor is placed the mixer 10-30 branch of homogenizer or any high speed rotation
Clock carries out the Mechanical Crushing cell membrane to be handled; Operation 5: will heat to 25-60 ℃ through the mixed liquor after ultrasonic wave or the stir process, and insulated and stirred
10-30 hour, add glusulase and the 40-80% of 0.01-1% simultaneously by 20-60%
Amylase and the NACL of the mixing enzyme preparation made of protease and 1-3% or KCL and
The sucrose of 1-3% or glucose; Operation 6: separation, sterilization, concentrated.
Wherein operation 4 can be carried out or exchange simultaneously with operation 5.
Most preferred embodiment of the present invention is as follows:
Most preferred embodiment of the present invention is as follows:
The fermentation condensate liquid that brewery gives off is removed the bulky grain sediment with 60 order nylon net filters, getting supernatant mixes in 0.5: 1 ratio with brewer's yeast, ratio adding clear water in 1: 1 after mixing dilutes mixed liquor, dilution is with 80 purpose screen filtration removal of impurities, debitterize, the NaCl that adds 1-3% then, (mixing enzyme preparation is by the glusulase of 20-60% for the 0.1-0.2% mixing enzyme preparation, protease with 20-40%, the amylase of 20-40% is made), be heated to 40-50 ℃, handled 4 hours or with homogenizer high-speed stirred 10-30 minute with the ultrasonic wave of 16-20KHZ, temperature is remained on 50 ℃ of stirrings filtered after 18 hours, separate, concentrate, sterilization promptly gets flavoring.
Produce baste with this method, beer waste yeast and these two kinds of discarded nutrient source of fermentation condensate liquid have been utilized simultaneously, the flavoring produced is than the raciness of the flavoring of producing with beer waste yeast merely, with low cost, and reduced the pollution of brewery to environment.
Claims (2)
1, a kind of method of utilizing brewer's yeast and fermentation condensate to produce flavoring, it is characterized in that: will filter, removal of impurities, brewer's yeast behind the debitterize and fermentation condensate are in 1: after the ratio of 0.1-0.5 is mixed, the pH value of mixed liquor is transferred to 5-9, and the enzyme preparation of adding 0.01-1%, with the NaCl of 1-3% or sucrose or the glucose of KCl and 1-3%, heat to 25 ℃-60 ℃, carry out the cell membrane break process after 10-30 minute with ultrasonic wave processing 1-4 hour of 16-20KHZ or with the homogenizer high-speed stirred simultaneously, insulated and stirred 10-30 hour, separate at last, sterilization, concentrate and promptly get baste.
2, the method for utilizing brewer's yeast and fermentation condensate to produce flavoring according to claim 1 is characterized in that: the enzyme preparation of interpolation is glusulase and the amylase of 40-80% and the mixing enzyme preparation that protease is made by 20-60%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97125337A CN1082348C (en) | 1997-12-22 | 1997-12-22 | Method for preparation flavouring liquid using beer yeast and fermentation condensate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97125337A CN1082348C (en) | 1997-12-22 | 1997-12-22 | Method for preparation flavouring liquid using beer yeast and fermentation condensate |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1220842A true CN1220842A (en) | 1999-06-30 |
| CN1082348C CN1082348C (en) | 2002-04-10 |
Family
ID=5177247
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97125337A Expired - Fee Related CN1082348C (en) | 1997-12-22 | 1997-12-22 | Method for preparation flavouring liquid using beer yeast and fermentation condensate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1082348C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1978631B (en) * | 2005-12-05 | 2010-06-23 | 安琪酵母股份有限公司 | Method for producing ultramicro edible nutrient yeast powder and its product |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1051439C (en) * | 1995-08-08 | 2000-04-19 | 包头市环境保护技术开发公司 | Nutrient health food |
-
1997
- 1997-12-22 CN CN97125337A patent/CN1082348C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1978631B (en) * | 2005-12-05 | 2010-06-23 | 安琪酵母股份有限公司 | Method for producing ultramicro edible nutrient yeast powder and its product |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1082348C (en) | 2002-04-10 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: GUILIN JINHUA BIOLOGY BAOJIANPIN CO., LTD. Free format text: FORMER OWNER: LIU MINGDENG; CHEN JINGHUA Effective date: 20010802 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20010802 Address after: Bamboo Lane Road Guilin 541002 No. 4 (the Guangxi Zhuang Autonomous Region Light Industry Machinery Factory) Applicant after: Jinhua Biological Health Products Co Ltd Guilin City Address before: 276 P.O. Box 541004, Guangxi Normal University, Yucai Road, Guilin, the Guangxi Zhuang Autonomous Region Applicant before: Liu Mingdeng Applicant before: Chen Jinghua |
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| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |