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Method for preparing low-sodium yeast extract by radio frequency technology

A technology of yeast extract and radio frequency technology, which is applied in the field of preparing low-sodium yeast extract by using radio frequency technology, and achieves the effects of simple method, high market value and various flavors

Inactive Publication Date: 2018-06-22
天津百利食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using the principle of radio frequency technology to change the electromagnetic wave system to destroy microbial cell membranes, the application of radio frequency technology to the preparation of yeast extract in the new field of food biotechnology has broad market prospects. There are no corresponding literature or patents and other prior art reports.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Add the baker's yeast emulsion to a water bath insulation device with a stirring system, place it in a 10MHz radio frequency system, add 10% defatted soybean protein, 1% ethanol and 5% (potassium chloride+sodium chloride+potassium citrate) , 1:2:1), adjust the pH value at 5.5, autolyse at 45°C for 24 hours, and obtain from solution I;

[0025] (2) Add 0.4% alkaline protease, 0.1% glutamine transaminase, 0.5% β-glucanase and 10% nuclease to the solution I obtained in step (1), adjust the pH to 7.0, Enzymatic hydrolysis at 50°C for 24 hours to obtain enzymatic hydrolysis solution II;

[0026] (3) The enzymolysis solution II was placed in a boiling water bath for 30 minutes to inactivate the enzyme, and then centrifuged at 3500 r / min for 15 minutes to obtain the supernatant solution III and slag;

[0027] (4) Concentrating the supernatant III in step (3) under reduced pressure at 60° C. to obtain yeast extract.

Embodiment 2

[0029] (1) Add the brewer's yeast emulsion to the water bath insulation device with stirring system, place it in the radio frequency system 100MHz, add 10% vegetable extract, 5% glucose and 3% (potassium carbonate + sodium chloride 1:2), Adjust pH value at 6.0, autolyse at 50°C for 24 hours, and obtain from solution I;

[0030] (2) Add 0.4% protease, 0.1% glutamine transaminase, 0.5% β-glucanase and 10% nuclease to the solution I obtained in step (1), adjust the pH to 7.0, 50°C Under enzymatic hydrolysis for 24 hours, the enzymatic hydrolysis solution II was obtained;

[0031] (3) Place the self-solution II in a boiling water bath for 30 minutes to inactivate the enzyme, and then centrifuge at 3500 r / min for 15 minutes to obtain the supernatant III and slag;

[0032] (4) Concentrating the supernatant III in step (3) under reduced pressure at 60° C. to obtain yeast extract.

Embodiment 3

[0034] (1) Add torula yeast emulsion to a water bath insulation device with a stirring system, place it in a radio frequency system 200MHz, add 10% chicken extract, 2% vitamin B1 and 8% (potassium citrate + potassium bicarbonate + chloride Sodium 1:1:2), adjust the pH value at 7.0, autolyse at 60°C for 24 hours, and obtain from solution I;

[0035] (2) Add 0.4% protease, 0.1% glutamine transaminase, 0.5% β-glucanase and 10% nuclease to the solution I obtained in step (1), adjust the pH to 7.0, 50°C Under enzymatic hydrolysis for 24 hours, the enzymatic hydrolysis solution II was obtained;

[0036] (3) Place the self-solution II in a boiling water bath for 30 minutes to inactivate the enzyme, and then centrifuge at 3500 r / min for 15 minutes to obtain the supernatant III and slag;

[0037] (4) Concentrating the supernatant III in step (3) under reduced pressure at 60° C. to obtain yeast extract.

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PUM

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Abstract

The invention aims to provide a method for preparing a low-sodium yeast extract by a radio frequency technology. The method comprises the following specific steps of adding potassium salt in the autolysis process of yeast to promote autolysis and enzymolysis of the yeast; besides, introducing the radio frequency technology in the process of the autolysis and the enzymolysis of the yeast to accelerate the plasmolysis of yeast cells; and increasing the contents of sapidity nucleotides and flavor peptides in the autolysate of the yeast, so that the yeast extract contains more kinds of nutrient components of small molecule peptides, polypeptides, amino acids, nucleotides, vitamins, trace elements and the like. The low-sodium yeast extract is rich in nutrients, diverse in flavors and better inflavoring effect, and besides, is a more ideal biological medium raw material and a higher-quality fermentation industrial raw material.

Description

technical field [0001] The invention relates to the field of food biotechnology, in particular to a method for preparing low-sodium yeast extract by applying radio frequency technology. Background technique [0002] Yeast is rich in nucleic acid and protein and other delicious precursors. Using modern bioengineering technology, these delicious precursors in natural edible yeast are effectively enzymatically hydrolyzed and refined to form an excellent natural seasoning treasure, that is, yeast extract. . Yeast extract is a brown-yellow soluble paste or light yellow powder pure natural product. As early as 1977, the International Committee on Proteolysis described yeast extract as follows: "Autolysate yeast extract is a worldwide Food ingredients used as natural food seasonings", which have a wide range of uses in the food industry. Its main components are polypeptides, amino acids, flavor nucleotides, B vitamins and trace elements. It is also the most ideal biological mediu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23L31/15A23L33/16A23L5/30C12N1/00
CPCA23L5/34A23L27/20A23L31/15A23L33/16A23V2002/00C12N1/00A23V2200/16A23V2250/218
Inventor 赵金梁赵发
Owner 天津百利食品股份有限公司
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