SU404845A1 - METHOD FOR ACTIVATION OF BAKERY YEAST - Google Patents
METHOD FOR ACTIVATION OF BAKERY YEASTInfo
- Publication number
- SU404845A1 SU404845A1 SU1710345A SU1710345A SU404845A1 SU 404845 A1 SU404845 A1 SU 404845A1 SU 1710345 A SU1710345 A SU 1710345A SU 1710345 A SU1710345 A SU 1710345A SU 404845 A1 SU404845 A1 SU 404845A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- yeast
- yeast suspension
- fermentation
- activation
- suspension
- Prior art date
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
1one
Изобретение относитс к способам активации процессов брожени и может быть использовано в хлебопекарной промышленности в производстве хлеба.The invention relates to methods of activating fermentation processes and can be used in the baking industry in the production of bread.
Известен способ активации хлебопекарных дрожжей путем приготовлени дрожжевой суспензии и обработки ее ультразвуком.A known method of activating baker's yeast is by preparing a yeast suspension and sonicating it.
Предлагаемый способ активации хлебопекарных дрожжей позвол ет интенсиф-ицировать процесс брожени и сократить его продолжительность .The proposed method of activating baker's yeast allows to intensify the fermentation process and shorten its duration.
Это достигаетс тем, что часть дрожжевой суспензии подвергают обработке ультразвуком с последующим смешиванием ее с оставшейс ч.астью. При этом дрожжевую суспензию готов т 4%-ной концентрации, а Oi6pa6oтанную ультразвуком часть дрожжевой суспензии смешивают с оставшейс частью в соотношении 30:70.This is achieved by subjecting a portion of the yeast suspension to sonication followed by mixing it with the remaining part. At the same time, the yeast suspension is prepared at 4% concentration, and the Oi6pa6o ultrasound part of the yeast suspension is mixed with the remaining part in a ratio of 30:70.
Пример. Озвучиванию подвергаетс 75мл водной 4%-ной дрожжевой суспензии (по сырому весу прессованных дрожжей влажностью 80%), налитой в 100 мл стекл вный толстостенный сосуд. Во врем озвучивани температура дрожжевой суспензИи поддерживаетс на уровне 4-12°С.Example. 75 ml of aqueous 4% yeast suspension (by wet weight of pressed yeast with a moisture content of 80%), poured into a 100 ml thick-walled glass vessel, are subjected to sounding. During voicing, the temperature of the yeast suspension is maintained at 4-12 ° C.
Источником ультразвукового ваздействи вл етс стержень экспоненциального излучател , погруженный в дрожжевую суспензию. Озвучивание проводитс дробно по 20 сек с интервалом 20 сек при обшей продолжительности ультразвукового воздействи 10 мин.The ultrasonic treatment source is an exponential radiator rod immersed in a yeast suspension. Sounding is carried out on a fraction of 20 seconds with an interval of 20 seconds with a total duration of ultrasound exposure of 10 minutes.
Обработанна ультразвуком дрожжева суспензи смешиваетс с необработанной 4%-ной дрожжевой суспензией в соотношенш 30:70 дл лроверки бродильных своЙ1Ств полученной смеси при сбраживан-ии субстрата - сахарозы. Контролем служит неактивированна 4%-на суспензи дрожжей.The sonicated yeast suspension is mixed with an untreated 4% yeast suspension in a ratio of 30:70 to check for fermentation of the resulting mixture during fermentation of the substrate sucrose. The control is non-activated 4% yeast suspension.
Бродильна активность дрожжей определ етс обшеприн тым методом по выделению углекислоты при сбраживании 5%:-ной сахарозы .The fermentation activity of yeast is determined by a conventional method for the release of carbon dioxide during the fermentation of 5%: - sucrose.
При проверке бродильной активности общий объем реакционной смеси 60 мл; концентраци дрожжей 0,4%, (по сырому весу прессованных дрожл ей); продолжительность брожени 4 час; сн тие отсчетов выделившейс углекислоты проводили каждые 30 мин. Даиные одного типичного эксперимента представлены в таблице.When checking the fermentation activity, the total volume of the reaction mixture is 60 ml; yeast concentration 0.4%, (compressed shaken by wet weight); fermentation time 4 hours; The readings of carbon dioxide released were performed every 30 min. These typical experiments are presented in the table.
Цифры, приведенные в таблице, указывают на увеличивающуюс интенсификацию процесса во времени. Средн величина интенсификации при ведении процесса брожени 4 часThe numbers in the table indicate an increasing intensification of the process over time. The average value of intensification in the conduct of the fermentation process 4 hours
составл ет около 70%.is about 70%.
390390
300 300
960 660 1170 960 660 1170
17101710
2760 1680 2760 1680
4500 2250 3600 4500 2250 3600
7200 5040 7200 5040
1080010,800
17280 912017280 9120
.Предмет изобретени The subject matter of the invention
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU1710345A SU404845A1 (en) | 1971-11-01 | 1971-11-01 | METHOD FOR ACTIVATION OF BAKERY YEAST |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU1710345A SU404845A1 (en) | 1971-11-01 | 1971-11-01 | METHOD FOR ACTIVATION OF BAKERY YEAST |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU404845A1 true SU404845A1 (en) | 1973-10-22 |
Family
ID=20491762
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU1710345A SU404845A1 (en) | 1971-11-01 | 1971-11-01 | METHOD FOR ACTIVATION OF BAKERY YEAST |
Country Status (1)
| Country | Link |
|---|---|
| SU (1) | SU404845A1 (en) |
-
1971
- 1971-11-01 SU SU1710345A patent/SU404845A1/en active
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