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Yeast extract and method for preparing same

A technology of yeast extract and yeast milk, which is applied in the field of yeast extract and its preparation, can solve problems such as poor fluidity of yeast extract, and achieve the effect of bright color, moderate viscosity, and guaranteed physical properties

Inactive Publication Date: 2014-08-06
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The present invention aims to provide a yeast extract and its preparation method and application, which solves the technical problem of poor fluidity of the yeast extract in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Take 1L of baker's yeast fermentation broth with a protein content of 50%, wash with filtered water and centrifuge three times to obtain yeast milk with a product color that meets the requirements. Add filtered water and citric acid to the yeast milk at 8°C to prepare a yeast milk suspension with a pH value of 3.6 and a yeast dry matter mass ratio concentration of 10%.

[0045] Add 20ml of ethyl acetate to the yeast milk suspension, raise the temperature to 40°C and adjust the pH value to 4, after autolysis for 5 hours, raise the temperature of the yeast milk suspension to 50°C, adjust the pH value to 6 with citric acid, add papain to make The mass concentration of papain in the yeast milk suspension is 0.01%, and the enzymolysis is carried out for 10 hours to obtain the enzymolysis solution. The enzymolysis solution was heated to 70°C to terminate the enzymolysis, and then placed in a centrifuge at 4000r / min for 10 minutes to obtain the leaching supernatant.

[0046] ...

Embodiment 2

[0048] Take 1L of baker's yeast fermentation broth with a protein weight content of 60%, wash with filtered water and centrifuge three times to obtain yeast milk with a product color that meets the requirements. At 12°C, the yeast milk was formulated with filtered water and acetic acid to obtain a yeast milk suspension with a pH value of 4.2 and a yeast dry matter concentration of 15%.

[0049] Add 15ml of glyceryl monostearate to the yeast milk suspension, raise the temperature to 60°C and adjust the pH value to 6, after 8 hours of autolysis, raise the temperature of the yeast milk suspension to 60°C and adjust the pH value to 8 with acetic acid, add flavor The mass percent concentration of protease is 0.03%, and the enzymolysis is carried out for 15 hours to obtain an enzymolysis solution. The enzymolysis solution was heated to 90°C to terminate the enzymolysis, and then placed in a centrifuge at 5000r / min for 20 minutes to obtain a leaching supernatant.

[0050] The leachi...

Embodiment 3

[0052] Take 1L of baker's yeast fermentation broth with a protein weight content of 60%, wash with filtered water and centrifuge three times to obtain yeast milk with a product color that meets the requirements. At 12°C, the yeast milk was formulated with filtered water and acetic acid to obtain a yeast milk suspension with a pH value of 4.2 and a yeast dry matter concentration of 15%.

[0053] Add 15ml of glyceryl monostearate to the yeast milk suspension, raise the temperature to 60°C and adjust the pH value to 6, after autolysis for 8 hours, raise the temperature of the yeast milk suspension to 60°C and adjust the pH value to 8 with acetic acid, add flavor The mass percent concentration of protease is 0.03%, and the enzymolysis is carried out for 15 hours to obtain an enzymolysis solution. The enzymolysis solution was heated to 90°C to terminate the enzymolysis, and then placed in a centrifuge at 5000r / min for 20 minutes to obtain a leaching supernatant.

[0054] The leach...

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Abstract

The invention discloses a yeast extract and a method for preparing the same. According to the method for preparing the yeast extract, a yeast fermentation broth is subjected to steps of discoloring and size-mixing, autolyzing, enzymolyzing, centrifugal precipitate removing, and concentrating successively. The step of concentrating includes primary concentrating and secondary concentrating. In the primary concentrating, a supernate obtained after the step of centrifugal precipitate removing is subjected to decompression concentrating at a temperature below 60 DEG C so that a primary concentrate liquid containing 28 % to 32% of solid matter by weight is obtained. In the secondary concentrating, the primary concentrate liquid is subjected to decompression concentrating at a temperature below 55 DEG C, and the yeast extract containing 60% to 70% of the solid matter by weight is obtained. Through the method, the yeast extract is enabled to have lowered viscosity and improved liquidity on the basis of maintaining the original solid content, and a yeast extract product having moderate viscosity and excellent liquidity is obtained. In addition, the method prevents the nutrient composition of the yeast extract from getting inactivated and lost, enables the yeast extract product to have a bright color, good dissolvability and a rich meat flavor, guarantees uniform physicochemical properties of the yeast extract product in later storage and transport processes, and thus clients' requirements are satisfied.

Description

technical field [0001] The invention relates to the technical field of yeast preparation, in particular to a yeast extract and a preparation method thereof. Background technique [0002] Yeast extract (yeast extract) uses fresh yeast as raw material, uses modern biotechnology means or by changing the medium environment to induce a variety of enzymes in the yeast itself, plus (without) some exogenous enzymes under suitable conditions It can promote the degradation of intracellular protein and nucleic acid substances, and then go through some refined internal processes to obtain powder, paste or liquid products. [0003] Yeast extract is actually another name for the application named after the physical state of yeast extract, that is, yeast extract. Yeast extract is a brownish-yellow color obtained from yeast emulsion through enzymolysis and autolysis, separation and filtration, and concentration. It is a thick and viscous paste with a special sauce flavor. Yeast extract is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/06C12N1/00C12R1/865
Inventor 李啸俞学锋李知洪余明华吴朝晖李库冷一非谈亚丽王晓景杜支红
Owner ANGELYEAST CO LTD
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