CN101536772A - Large-scale industrialized technology for beer yeast extract - Google Patents
Large-scale industrialized technology for beer yeast extract Download PDFInfo
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- CN101536772A CN101536772A CN200810086458A CN200810086458A CN101536772A CN 101536772 A CN101536772 A CN 101536772A CN 200810086458 A CN200810086458 A CN 200810086458A CN 200810086458 A CN200810086458 A CN 200810086458A CN 101536772 A CN101536772 A CN 101536772A
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- yeast extract
- debitterize
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- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 89
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 title claims abstract description 89
- 238000005516 engineering process Methods 0.000 title claims abstract description 27
- 239000012138 yeast extract Substances 0.000 title claims abstract description 26
- 229940041514 candida albicans extract Drugs 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 29
- 239000002699 waste material Substances 0.000 claims abstract description 25
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- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 10
- 108010058643 Fungal Proteins Proteins 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 238000000926 separation method Methods 0.000 claims abstract description 3
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 18
- 239000000047 product Substances 0.000 claims description 15
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 239000000126 substance Substances 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 6
- 150000001413 amino acids Chemical class 0.000 claims description 4
- 238000006243 chemical reaction Methods 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 239000003531 protein hydrolysate Substances 0.000 claims description 4
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 230000007613 environmental effect Effects 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 3
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 3
- 238000012827 research and development Methods 0.000 claims description 3
- 239000002351 wastewater Substances 0.000 claims description 3
- 235000019750 Crude protein Nutrition 0.000 claims description 2
- 238000004458 analytical method Methods 0.000 claims description 2
- 239000000084 colloidal system Substances 0.000 claims description 2
- 239000002131 composite material Substances 0.000 claims description 2
- 239000000428 dust Substances 0.000 claims description 2
- 230000003301 hydrolyzing effect Effects 0.000 claims description 2
- 230000017854 proteolysis Effects 0.000 claims description 2
- 238000000746 purification Methods 0.000 claims description 2
- 238000011160 research Methods 0.000 claims description 2
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- 238000012360 testing method Methods 0.000 claims description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims 2
- 208000035404 Autolysis Diseases 0.000 claims 2
- 206010057248 Cell death Diseases 0.000 claims 2
- 150000001875 compounds Chemical class 0.000 claims 2
- 230000002255 enzymatic effect Effects 0.000 claims 2
- 238000002955 isolation Methods 0.000 claims 2
- 230000028043 self proteolysis Effects 0.000 claims 2
- 241000894006 Bacteria Species 0.000 claims 1
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- 239000013522 chelant Substances 0.000 claims 1
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- 238000002372 labelling Methods 0.000 claims 1
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- 229910052757 nitrogen Inorganic materials 0.000 claims 1
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- 238000011084 recovery Methods 0.000 claims 1
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- 239000002994 raw material Substances 0.000 abstract description 9
- 239000002002 slurry Substances 0.000 abstract description 5
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 238000009833 condensation Methods 0.000 abstract 1
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 10
- 150000004676 glycans Chemical class 0.000 description 10
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- 238000003756 stirring Methods 0.000 description 5
- 239000003643 water by type Substances 0.000 description 5
- 241000287828 Gallus gallus Species 0.000 description 4
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
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- 235000009508 confectionery Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 102000039446 nucleic acids Human genes 0.000 description 2
- 108020004707 nucleic acids Proteins 0.000 description 2
- 150000007523 nucleic acids Chemical class 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- VMSLCPKYRPDHLN-UHFFFAOYSA-N (R)-Humulone Chemical compound CC(C)CC(=O)C1=C(O)C(CC=C(C)C)=C(O)C(O)(CC=C(C)C)C1=O VMSLCPKYRPDHLN-UHFFFAOYSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003674 animal food additive Substances 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
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- 230000004151 fermentation Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses new large-scale industrialized technology for producing novel yeast extract series products 3,000 t/a by using beer yeast slurry as an initial raw material, and belongs to the technical field of preparing series biological products from yeast. The production steps comprise preliminary treatment, debitterizing process, controllable hydrolysis process, separation and refining, condensation or spray drying. The technology is characterized in that the waste beer yeast with low cost is used as the raw material, the technology combining a physical wall-breaking method, an automatic dissolution method and an enzymolysis method is provided, the hydrolysis ratio of beer yeast protein reaches 55 percent, and the total yield reaches 60 percent. The invention also discloses a biochemical controllable debitterizing process, which solves the technical bottlenecking problems of more impurities, heavy bitter taste and low yield of the yeast slurry raw material. Three series and more than 20 yeast extract series products are successfully obtained. The comprehensive utilization rate of the yeast slurry is over 90 percent; and the technology is typical environment-friendly, clean and resource-saving technology and has remarkable economic and social benefits.
Description
Technical field:
The present invention relates to utilize beer waste yeast to produce the technical field of novel yeast extract series of products, relate in particular to the integrated approach that utilizes beer yeast slurry production food-grade simultaneously and technical grade yeast extract.
Background technology:
Before the present invention, yeast extract has been converted into productivity for the scientific and technological achievement of country's 95 tackling of key scientific and technical problems emphasis special topics, some large-scale yeast extract production firms are raw material with Saccharomyces cerevisiae (Bread yeast) and active dry yeast (active dry yeast) tail powder all, production food-grade yeast extract, be sold inside the country and outlet, but common problem is that expensive power consumption is big, and faces the challenge of environmental protection and resource.
In recent years, though some are arranged is the report that raw material extracts nucleic acid merely or produces flavoring or dusty yeast merely with beer waste yeast (mud), as the open day 2003.07.23 of a kind of method Chinese patent CN1431293 that utilizes beer waste yeast to make dusty yeast of State Oceanic Administration Bureau The Third Oceanography Institute; Hao Quanyuan extracts the open day 2002.09.25 of method Chinese patent CN1370837 of nucleotides from beer waste yeast; The open day 1991.06.19 of model essay mountain method for preparing flavouring liquid from beer waste yeast Chinese patent CN1052248.But their weak point, the one, product is compared with external product, and quality is not high; Secondly product is single, and this genus of the underflow waste water after extracting nucleic acid or preparing dusty yeast is lower as discharging of waste liquid or comprehensive utilization ratio; Its three extensive industrialized technology is incomplete, and does not have the production technology practice of 3000t/a beer yeast extract.
Summary of the invention:
One of purpose of the present invention is to adopt the leftover bits and pieces beer waste yeast (Waste beer yeast) of brewery, turn waste into wealth, research and development and production yeast extract, through research and development in 5 years and industrialization exploration, difficult problems such as successfully having solved yeast paste (yeast slurry) raw material impurity is many, heavy bitter taste, yield are low.
Another object of the present invention is to adopt combine impurity elimination, debitterize etc. of physical separation and Chemical Pretreatment to separate purification process; Remove alpha-acid, iso-and bitter substances such as polyphenol substance tannin, anthocyanin that brewer's yeast adsorbed hop resin etc. in Beer Brewage carries, make it to become the positive yeast of pure flavor, with regulating and control and optimizing the biochemical hydrolysising experiment technology of Yeast protein and reached product debitterize and the requirement of adaptation flavour of food products in conjunction with the food science and technology method.
Still a further object of the present invention is researched and developed, is produced novel yeast extract, breaks through each technical bottleneck, establishes the technical foundation of large-scale production, and becomes the combination point of flavouring science and technology, produces series of products.
The present invention compared with prior art has the following advantages:
1, renewable resource utilization innovation with maximize: the employed raw material of country's 95 scientific and technological public relations projects " yeast extraction " is the Saccharomyces cerevisiae (Bread yeast) and the active dry yeast (Active dry yeast) of food-grade, quality better but production cost height.The present invention adopts discarded yeast (mud) the yeast flavor agent " yeast extraction " identical for feedstock production goes out of aging after the 4th generation that beer fermentation produces, the exploitation and the application of all succeeding at field of food, in the industrial microorganism field, in feed additive field.
2, the biochemistry of Yeast protein hydrolysate bitter peptides component regulation and control and " debitterize " technology thereof with the embedding of the control of protease screening, degree of hydrolysis and natural high molecular substance, shelter, technical measures " debitterize " preferably, " national conditions that not too are fit to China with discarded beer waste yeast as the raw material of beer yeast extract " have been broken, judgements such as " difficult quality are stable ".
3, the innovation of finished product dry technology changes protein-colloid viscosity rerum natura principle big, that easily lump with cold airflow, transform conventional spray-drying---abrasive dust and the three-step combined technology of sieving, become the advanced drying process of step spray dry forming, " pollution " and irradiation sterilization have been prevented, improved process efficiency and product quality greatly, this technology is domesticly to create first of the finished product manufacturing process with kind is dry.
4, the innovation of comprehensive utilization technique: successfully be developed to the three major types product, and its remaining this genus of underflow waste water deep analysis and research have been done, find that it contains that crude protein 23% (giving money as a gift) and 18 seed amino acids are complete to be developed to two kinds of industrial products again, make the utilization rate of beer accessory substance yeast paste surpass 90%, accomplished reduction of discharging, environmental protection and economized on resources, significant.
Further set forth the present invention below by detailed description, but embodiment not a limitation of the present invention to the specific embodiment of the invention.
Embodiment 1
1. beer waste yeast washing: in reactor, add 1000g water, 18g NaHCO
3, stirred 5 minutes, add waste yeast 500g, in 10 ℃ of water, stirred 5 minutes, it is standby to put into the drier back yeast paste that removes slag
2. debitterize: the amount of debitterize agent is 1%, and the time is 60 minutes, and debitterize gets 8% washing yeast milk
3. broken wall: add 8% yeast paste 500g in reactor, high pressure homogenizer is homogeneous twice under 60MPa, makes breaking-wall cell.
4. hold certainly: after the yeast paste 200g behind the homogeneous broken wall is added 2 times of volume sterilized waters and 5%NaCl, stir, with 4mol/LNaOH pH is transferred to 8, add mass fraction again and be 1% nuclease, temperature is to 55 ℃ of self-dissolving 24h
5. enzymolysis and sterilization: will be through from holding the back yeast paste, with faintly acid protease 1# hydrolysis 24h under the condition of 60 ℃ of pH6.4, temperature, carry out Pasteur's high-temperature short-time sterilization then.
6. centrifugation: the yeast milk after the sterilization of step 5 enzymolysis is carried out high speed centrifugation twice, obtain the polysaccharide and the supernatant of solid content.
7. the solid content that obtains in the step 6 is carried out spray-drying and obtain the powdery polysaccharide.
8. the concentrate drying of supernatant: step 6 is separated the supernatant that obtains, after concentrating by vacuum and low temperature, enter spray-drying, obtain the dusty yeast extract.
Embodiment 2
1. beer waste yeast washing: in reactor, add 1000g water, 18g NaHCO
3, stirred 5 minutes, add waste yeast 500g, in 10 ℃ of water, stirred 5 minutes, it is standby to put into the drier back yeast paste that removes slag.
2. debitterize: the amount of debitterize agent is 1%, and the time is 60 minutes, and debitterize gets 8% washing yeast milk
3. broken wall: add 8% yeast paste 500g in reactor, high pressure homogenizer is homogeneous twice under 60MPa, makes breaking-wall cell.
4. hold certainly: after the yeast paste 200g behind the homogeneous broken wall is added 2 times of volume sterilized waters and 5%NaCl, stir, with 4mol/LNaOH pH is transferred to 8, add mass fraction again and be 1% nuclease, temperature is to 55 ℃ of self-dissolving 24h
5. enzymolysis and sterilization: will be through from holding the back yeast paste, with faintly acid protease 2# hydrolysis 24h under the condition of 60 ℃ of pH6.4, temperature, carry out Pasteur's high-temperature short-time sterilization then.
6. centrifugation: the yeast milk after the sterilization of step 5 enzymolysis is carried out high speed centrifugation twice, obtain the polysaccharide and the supernatant of solid content.
7. the solid content that obtains in the step 6 is carried out spray-drying and obtain the powdery polysaccharide.
8. the concentrate drying of supernatant: step 6 is separated the supernatant that obtains, concentrate by vacuum and low temperature, allotment obtains food-grade cream yeast extract repeatedly.
Embodiment 3
1. beer waste yeast washing: in reactor, add 1000g water, 18g NaHCO
3, stirred 5 minutes, add waste yeast 500g, in 10 ℃ of water, stirred 5 minutes, it is standby to put into the drier back yeast paste that removes slag.
2. debitterize: the amount of debitterize agent is 1%, and the time is 60 minutes, and debitterize gets 8% washing yeast milk.
3. broken wall: add 8% yeast milk 500g in reactor, high pressure homogenizer is homogeneous twice under 60MPa, makes breaking-wall cell.
4. self-dissolving: after the yeast paste 200g behind the homogeneous broken wall added 2 times of volume sterilized waters and 5%NaCl, stir, with 4mol/LNaOH pH is transferred to 8, add mass fraction again and be 1% nuclease, temperature is to 55 ℃ of self-dissolving 24h.
5. enzymolysis and sterilization: will be through from holding the back yeast paste, with faintly acid protease 3 # hydrolysis 24h under the condition of 60 ℃ of pH6.4, temperature, carry out Pasteur's high-temperature short-time sterilization then.
6. centrifugation: the yeast milk after the sterilization of step 5 enzymolysis is carried out high speed centrifugation twice, obtain the polysaccharide and the supernatant of solid content.
7. the solid content that obtains in the step 6 is carried out spray-drying and obtain the powdery polysaccharide.
8. the concentrate drying of supernatant: step 6 is separated the supernatant that obtains, composite after concentrating by vacuum and low temperature through reaction, enter spray-drying and obtain powdered food level yeast extract.
Embodiment 4
1. beer waste yeast washs: add 1000g water in reactor, 18g NaHCOa stirred 5 minutes, added waste yeast 500g, stirred 5 minutes in 10 ℃ of water, put into drier and removed slag the back yeast paste fully.
2. debitterize: the amount of debitterize agent is 1%, and the time is 60 minutes, and debitterize gets 8% washing yeast milk.
3. broken wall: add 8% yeast paste 500g in reactor, high pressure homogenizer is homogeneous twice under 60MPa, makes breaking-wall cell.
4. hold certainly: after the yeast paste 200g behind the homogeneous broken wall is added 2 times of volume sterilized waters and 5%NaCl, stir, with 4mol/LNaOH pH is transferred to 8, add mass fraction again and be 1% nuclease, temperature is to 55 ℃ of self-dissolving 24h.
5. enzymolysis and sterilization: will be through from holding the back yeast paste, with faintly acid protease 1# hydrolysis 24h under the condition of 60 ℃ of pH6.4, temperature, carry out Pasteur's high-temperature short-time sterilization then.
6. centrifugation: the yeast milk after the sterilization of step 5 enzymolysis is carried out high speed centrifugation twice, obtain the polysaccharide and the supernatant of solid content.
7. the solid content that obtains in the step 6 is carried out spray-drying and obtain the powdery polysaccharide.
8. the concentrate drying of supernatant: step 6 is separated the supernatant that obtains, after concentrating by vacuum and low temperature, enter spray-drying, obtain the dusty yeast extract.
Embodiment 5
1. beer waste yeast washing: in reactor, add 1000g water, 18gNaHCO
3, stirred 5 minutes, add waste yeast 500g, in 10 ℃ of water, stirred 5 minutes, it is standby to put into the drier back yeast paste that removes slag.
2. debitterize: the amount of debitterize agent is 1%, and the time is 60 minutes, and debitterize gets 8% washing yeast milk.
3. broken wall: add 8% yeast paste 500g in reactor, high pressure homogenizer is homogeneous twice under 60MPa, makes breaking-wall cell.
4. hold certainly: after the yeast paste 200g behind the homogeneous broken wall is added 2 times of volume sterilized waters and 5%NaCl, stir, with 4mol/LNaOH pH is transferred to 8, add mass fraction again and be 1% nuclease, temperature is to 55 ℃ of self-dissolving 24h.
5. enzymolysis and sterilization: will be through from holding the back yeast paste, with faintly acid protease 1# hydrolysis 24h under the condition of 60 ℃ of pH6.4, temperature, carry out Pasteur's high-temperature short-time sterilization then.
6. centrifugation: the yeast milk after the sterilization of step 5 enzymolysis is carried out high speed centrifugation twice, obtain the polysaccharide and the supernatant of solid content.
7. the solid content that obtains in the step 6 is carried out spray-drying and obtain the powdery polysaccharide.
8. the concentrate drying of supernatant: step 6 is separated the supernatant that obtains, after concentrating by vacuum and low temperature, enter spray-drying, obtain the dusty yeast extract.
Embodiment 6:
(1) yeast paste pretreatment of raw material, the removal of impurity, and add debitterize agent debitterize.
(2) self-dissolving enzymolysis.By the endobacillary endogenous enzymes of yeast,, and add enzyme preparation in the self-dissolving later stage and carry out directionally hydrolyzing soluble amino acid of the endobacillary proteolysis of yeast and polypeptide class.
(3) centrifugation.Yeast milk behind the self-dissolving enzymolysis is carried out high speed centrifugation, remove insoluble matters such as cell membrane.
(4) concentrate drying.Supernatant with after separating is concentrated to by vacuum and low temperature, enters spray-drying, obtains the dusty yeast extract.
(5) instant noodles chicken soup material package formulation material: salt, sugar, monosodium glutamate, I+G, the smart powder of chicken, chicken essence, ginger powder, onion powder, pepper powder, garlic powder, green onion powder, anticaking agent.With using traditional chicken soup stock bag prescription, in prescription, add 2%, 3%, 4%, 5% dusty yeast extract SXF-806 (formula table is as follows) respectively, according to flavoring local flavor sense of food key element, respectively 5 parts of test specimens are estimated.
Experiment showed, same prescription, after adding 0.8% ~ 5% yeast extract, the delicate flavour of the fragrant and sweet and plant protein hydrolysate of tunable meat extract produces sweet dense abundanter flavour, makes the satisfactory careful cunning of total sense of taste, and is more aromatic, richer variation.
Claims (10)
1, a kind of technology of utilizing beer waste yeast to produce the saccharomyces neoformans extract is taked preconditioning technique, debitterize technology, regulation and control technology for hydrolyzing, the no bacteria pollution technology of preparing of lotion and powder, purification techniques, thermal response technology; The food industry technology that combines with the seasoning science is produced the yeast extract that meets manufacturer's requirement.
2, method according to claim 1, it is characterized in that changing traditional fulling, taked new process for purifying, utilization is sieved and is removed impurity such as Fructus Hordei Germinatus chaff in the beer waste yeast, add the debitterize agent again and remove bitter substances such as hops in the beer waste yeast, utilize the clear liquid after supercentrifuge is removed debitterize then.Adopted the cleaning procedure of the anti-pollution and cross pollution of production process, pasteurization technology TRANSIENT HIGH TEMPERATURE sterilization process combines with the cold technology three of product color speed, and the nutritional labeling of Yeast protein hydrolysate is reduced the loss, and prevents to go bad the raising quality.
3, the method for claim 1, it is characterized in that replacing long autolysis method technology of traditional hydrolysis cycle with " three combined process " of physical wall breaking method (as high pressure homogenization method etc.), autolysis method, enzymatic isolation method, or self-dissolving and enzymatic isolation method combined process, make the proteolysis rate reach 55%, amino-acid nitrogen＞5.5%, total recovery＞60%.
4, as claim 1,2 described methods, it is characterized in that of the influence of each factor of comparison to yeast extract percent hydrolysis and yield, determine that the optimum condition of reaction is: 60 ℃ of concentration of substrate 8%, pH6.2, time 24h, temperature
5, the method for claim 1, it is characterized in that studying the biochemical control technique of Yeast protein hydrolysate " bitter peptides " component, from protease kind, PH, temperature, action time and composite, chelate reaction test, finding out optimum condition is: the amount 1% of debitterize agent, 60 minutes time, the temperature natural temperature.
6, according to claim 1,5 described production methods, it is characterized in that described 1
#Protease.
7, the method for claim 1, it is characterized in that remaining this genus of underflow waste water has been done deep analysis and research, find its contain crude protein 23% (giving money as a gift) and 18 seed amino acids complete, it is recycling waste and old resource, make the utilization rate of beer accessory substance yeast paste surpass 90%, accomplished reduction of discharging, environmental protection and economize on resources.
8, the method for claim 1, it is characterized in that changing protein-colloid viscosity rerum natura principle big, that easily lump with cold airflow, transform conventional spray-drying-abrasive dust and the three-step combined technology of sieving, become the advanced drying process of step spray dry forming, prevented " pollution " and irradiation sterilization.
9, as claim 1,2 described methods, it is characterized in that utilizing discarded brewer's yeast (mud) research and development, release three big series, more than 20 new product, realize multi-functional yeast extract and compound series of products structure.
10, require described method as right 1, it is characterized in that utilizing discarded brewer's yeast through material that the clear liquid after self-dissolving, enzymolysis, the separation and some contain sugar or else with temperature under carry out thermal response (Maillard reaction) and generate differently flavoured local flavor yeast extract, realize the series of products structure that many yeast extracts are compound.
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| CN2008100864588A CN101536772B (en) | 2008-03-17 | 2008-03-17 | Large-scale industrialized technology for beer yeast extract |
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| CN2008100864588A CN101536772B (en) | 2008-03-17 | 2008-03-17 | Large-scale industrialized technology for beer yeast extract |
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| CN101536772A true CN101536772A (en) | 2009-09-23 |
| CN101536772B CN101536772B (en) | 2011-04-20 |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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