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Production method of yeast extract through yeast cell breakage

A yeast extract and production method technology, applied in the direction of yeast-containing food ingredients, food science, food ingredients as taste improvers, etc., can solve the problems of increasing reaction costs, affecting the taste of yeast extract, and complex reaction conditions, etc. Achieve the effect of simple method, increase delicious taste and mellow feeling, and wide application range

Active Publication Date: 2017-05-10
内蒙古草原红太阳食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this method, the yeast is broken by continuous elimination of steam, and the pH is adjusted many times during the preparation process. The reaction conditions are complicated, which increases the reaction cost. taste of extract

Method used

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  • Production method of yeast extract through yeast cell breakage
  • Production method of yeast extract through yeast cell breakage
  • Production method of yeast extract through yeast cell breakage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Such as figure 1 , the production method of yeast cell wall breaking and preparation of yeast extract of the present invention, comprises the following steps:

[0034] (1) Activation: add water to the activation tank, raise the temperature to 30°C, add dry yeast, stir evenly for activation, keep the temperature at 30°C for 1 hour, and obtain the yeast solution;

[0035] (2) Salt dissolution: add salt to the yeast solution, raise the temperature to 55°C, and continue stirring for 5.5 hours to open and break the cell wall of the yeast to dissolve the contents of the yeast cells;

[0036] (3) Enzymolysis: Yeast extract enzyme is added, and the yeast extract enzyme will cut the long-chain protein released from the cells into amino acids, embryos and other substances, stimulate the fresh fragrance of yeast, and obtain the enzymatic hydrolysis solution;

[0037] (4) Enzyme inactivation: inactivate the enzymatic hydrolyzate in step (3) at 90°C for 30 minutes;

[0038] (5) ce...

Embodiment 2

[0046] The production method of yeast cell wall breaking and preparation of yeast extract of the present invention comprises the following steps:

[0047] (1) Activation: add water to the activation tank, raise the temperature to 27°C, add dry yeast, stir evenly to activate, keep the temperature at 27°C, and the time is 1.5 hours to obtain the yeast solution;

[0048] (2) Salt dissolution: add salt to the yeast solution, raise the temperature to 50°C, and continue stirring for 6 hours to open and break the cell wall of the yeast to dissolve the contents of the yeast cells;

[0049] (3) Enzymolysis: Yeast extract enzyme is added, and the yeast extract enzyme will cut the long-chain protein released from the cells into amino acids, embryos and other substances, stimulate the fresh fragrance of yeast, and obtain the enzymatic hydrolysis solution;

[0050] (4) Enzyme inactivation: inactivate the enzymatic hydrolyzate in step (3) at 92°C for 40 minutes;

[0051] (5) centrifugation...

Embodiment 3

[0059] The production method of yeast cell wall breaking and preparation of yeast extract of the present invention comprises the following steps:

[0060] (1) Activation: add water to the activation tank, raise the temperature to 32°C, add dry yeast, stir evenly to activate, keep the temperature at 32°C, and the time is 1.2 hours to obtain the yeast solution;

[0061] (2) Salt dissolution: add salt to the yeast solution, raise the temperature to 60°C, and continue stirring for 5 hours to open and break the cell wall of the yeast to dissolve the contents of the yeast cells;

[0062] (3) Enzymolysis: Yeast extract enzyme is added, and the yeast extract enzyme will cut the long-chain protein released from the cells into amino acids, embryos and other substances, stimulate the fresh fragrance of yeast, and obtain the enzymatic hydrolysis solution;

[0063] (4) Enzyme inactivation: inactivate the enzymatic solution in step (3) at 95°C for 25 minutes;

[0064] (5) centrifugation: t...

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Abstract

The invention relates to a production method of a yeast extract and particularly discloses a production method of the yeast extract through yeast cell breakage. According to the method, the yeast extract prepared by the steps of activation, salt melting, enzymolysis, enzyme deactivation, centrifugal separation, concentration and compounding reaction is rich in multiple nutritional ingredients, and can be used for enhancing the delicious taste and mellow feeling of a product. In the salt melting step, the breakage of the yeast cells is realized by controlling the stirring speed at certain temperature, so that the method is simple and easy to realize. The compounding reaction is the key step of fragrance production of the yeast extract; as the dry yeast is rich in amino acid after enzymolysis, a large quantity of flavoring substances can be produced after Maillard reaction. Therefore, the mellow taste of the product can be well promoted if the yeast extract is used as a food ingredient.

Description

technical field [0001] The invention relates to a production method of yeast extract, in particular to a production method of breaking yeast cell wall and preparing yeast extract. Background technique [0002] Yeast extract is made of edible yeast rich in protein (baker's yeast, brewer's yeast, candida, lactic acid yeast, etc.) The product obtained after separation and extraction) is rich in soluble components in yeast cells such as amino acids, peptides, and polypeptides. According to the needs, appropriate amount of auxiliary materials can be added for deployment, and the Maillard reaction process can also be added in the later stage of production, which belongs to food ingredients. [0003] Yeast extract is an excellent natural seasoning, which contains amino acids and polypeptides, as well as various active ingredients such as nucleotides, vitamins, organic acids and minerals. Yeast extract is a brown-yellow soluble paste or light yellow powder pure natural product. I...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/15A23L27/20A23L27/23
CPCA23V2002/00A23V2200/16A23V2250/76
Inventor 纪晓梅马丽娅杨瑞香
Owner 内蒙古草原红太阳食品股份有限公司
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