CN102907669A - Production method for edible beer yeast powder - Google Patents
Production method for edible beer yeast powder Download PDFInfo
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- CN102907669A CN102907669A CN2011102230451A CN201110223045A CN102907669A CN 102907669 A CN102907669 A CN 102907669A CN 2011102230451 A CN2011102230451 A CN 2011102230451A CN 201110223045 A CN201110223045 A CN 201110223045A CN 102907669 A CN102907669 A CN 102907669A
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- yeast
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- beer
- debitterize
- powder
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Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention provides a production method for edible beer yeast powder. Particularly, the production method for the edible beer yeast powder comprises the processes of: beer yeast pre-treating; alcohol removing; debitterizing; wall breaking by using a nanometer collider; autolyzing and nuclease enzymolyzing; spray drying and the like. According to beer yeast produced by using the method disclosed by the invention, the protein content from the beer yeast powder is larger than or equal to 50wt%, the vitamin B is rich, the mineral substance content from the beer yeast powder is 3.5-8wt%, and the edible beer yeast powder has the characteristics of high absorptivity, pure taste, rich nutrition and the like. The production method for the edible beer yeast powder, disclosed by the invention, is high in additional value, and is suitable for industrial production.
Description
Technical field
The present invention relates to the food manufacturing field, relate more specifically to a kind of production method of edible beer yeast powder and the beer yeast powder for preparing with described method.
Background technology
Brewer's yeast is unicellular eukaryote, belongs to saccharomyces cerevisiae and belongs to.Brewer's yeast is to cultivate in the wine brewing process, contains very abundant nutriment, comprises essential amino acid, B family vitamin, nucleic acid, dietary fiber and mineral matter etc.
At present in the manufacture process of beer yeast powder, generally be with brewer's yeast sieve, debitterize, clean, drying forms.Present production technology uses the debitterize agent (such as sodium bicarbonate) of alkalescence to carry out debitterize basically, but uses the debitterize agent meeting of alkalescence to destroy largely B family vitamin (especially B1 and B2) and cause the part of mineral matter to run off.Yet, although people wish to develop the manufacturing process of non-alkaline debitterize agent, still do not have so far the production method of the beer yeast powder of the non-alkaline debitterize agent of gratifying employing.
Simultaneously, because present production method does not take other measure to improve human body to the brewer's yeast absorptivity yet.This has limited the scope that beer yeast powder is used as nutraceutical to a great extent.
This area in the urgent need to the Development and Production mild condition, can keep the production method of the good edible beer yeast powder of most of nutritional labeling and assimilation effect.
Summary of the invention
The objective of the invention is for the deficiencies in the prior art, provide a kind of working condition gentle and can keep the production method of the edible beer yeast powder of most of nutritional labeling.
Another object of the present invention provides the beer yeast powder of producing with the inventive method, and it has pure, the nutritious and absorptivity high of mouthfeel.
In first aspect present invention, a kind of production method of beer yeast powder is provided, comprise that step is as follows:
(a) with non-alkaline debitterize agent brewer's yeast is carried out debitterize and process, obtain the brewer's yeast through debitterize;
(b) brewer's yeast that step (a) is obtained squeezes processing, obtains the brewer's yeast through squeezing;
(c) brewer's yeast that step (b) is obtained carries out broken wall treatment, obtains the brewer's yeast through broken wall;
(d) brewer's yeast that step (c) is obtained carries out spray drying treatment, obtains beer yeast powder.
In a preference, described non-alkaline debitterize agent is selected from lower group: ethanol (comprising edible alcohol), ethyl acetate, tartaric acid or its combination.
In a preference, reaction condition is pH6.0-7.5, preferably pH6.4-7.2 in the step (a).
In a preference, in the step (a), the addition of non-alkaline debitterize agent is the 0.1-5% of brewer's yeast dry weight, preferably 0.1-2%, more preferably 0.2-1%.
In a preference, step (a) before, comprise the brewer's yeast pre-treatment step: the brewer's yeast that produces of will making wine size mixing to the concentration of brewer's yeast dry weight be 5-20wt%, sieve 1-3 time with 60-120 purpose screen cloth, obtain the filtrate (brewer's yeast liquid) of removing deimpurity brewer's yeast.
In another preference, in the described preliminary treatment, the brewer's yeast slurries are crossed respectively 80 orders and 100 eye mesh screens each 1 time, collect the filtrate that contains brewer's yeast.
In another preference, comprise in the step (a): with brewer's yeast size mixing to the concentration of brewer's yeast dry weight be 5-20wt%, press the non-alkaline debitterize agent that the brewer's yeast dry weight basis adds 0.1-5%.
In another preference, between step (a) and the pre-treatment step, described method also comprises step: brewer's yeast liquid is squeezed take off the wine processing, obtain through taking off the brewer's yeast of wine.
In another preference, described squeezing is taken off the wine processing and comprised: the filtrate that will contain brewer's yeast is sent into filter press, and pressure remains in the 2.5-6kg scope, squeezes, until flow out without filtrate.
In another preference, between step (c) and step (d), also comprise the following treatment step to brewer's yeast:
(c1) self-dissolving processing and nuclease enzymolysis processing;
(c2) the brewer's yeast liquid that step (c1) is obtained makes the yeast entogenous enzyme-deactivating and produces Maillard reaction 65-95 ℃ of lower the placement 20-200 minute.
In another preference, in the self-dissolving of step (c1) is processed, be 25-60 ℃ from solubility temperature, the time is 2-24h.PH transferred to 4.5-6.5 after self-dissolving finished, and adjusted the temperature to 40-70 ℃, added nuclease and carried out enzymolysis processing, and the nuclease that adds is 5 '-phosphodiesterase, and enzymolysis time is 2-12h.
In another preference, step (c1) is for self-dissolving and nucleic acid enzymolysis carry out simultaneously, and treatment temperature is 40-60 ℃, and pH is 4.5-6.5, time 2-24h.
In another preference, in the step (c2), enzyme-removal temperature is 70-95 ℃, and time 30-120min obtains having the fragrance of pleasant and the brewer's yeast of taste after reaction.
In another preference, wherein said brewer's yeast is the brewer's yeast that produces in the Process of Beer Brewing.
In another preference, described method also comprises: the beer yeast powder that step (d) is obtained mixes with sweetener, flavouring, antioxidant, colouring agent, anticorrisive agent, bleaching agent, lubricant, adhesive, excipient or leavening agent, thereby makes the beer yeast powder product.
In another preference, described beer yeast powder product comprises: capsule, electuary, oral liquid, granule, tablet, solution or supensoid agent.
In a preference, described method comprises:
(i) brewer's yeast preliminary treatment:
The brewer's yeast that wine brewing is produced size mixing to the concentration of brewer's yeast dry weight be 5-20wt%, cross respectively 80 orders and 100 eye mesh screens each 1 time, collect the filtrate that contains brewer's yeast; With
The brewer's yeast filtrate of collecting is sent into filter press, and pressure remains in the 2.5-6kg scope, until flow out without filtrate, collects through taking off the brewer's yeast of wine;
(ii) above-mentioned brewer's yeast is sized mixing to the concentration of brewer's yeast dry weight be 5-20wt%, carry out debitterize with non-alkaline debitterize agent and process, collect the brewer's yeast through debitterize;
(iii) yeast behind the debitterize is washed squeezing 1-5 time, and collect the brewer's yeast after the squeezing;
(iv) above-mentioned brewer's yeast being sized mixing to the concentration of brewer's yeast dry weight is that 8-16wt% pumps into nanometer ram machine, and pressure is at 60-100MPa, and cycle-index 2-3 time is collected the brewer's yeast liquid through broken wall;
Above-mentioned brewer's yeast liquid is carried out self-dissolving processing and nuclease enzymolysis processing; With
Carry out high temperature go out enzyme and Maillard reaction to obtaining brewer's yeast liquid: enzyme-removal temperature 70-95 ℃, time 30-120min obtains having the fragrance of pleasant and the brewer's yeast of taste after the reaction;
(v) with above-mentioned brewer's yeast through pump and high pressure homogenizer homogeneous and emulsification high pressure parallel type spray drying, EAT is 160-250 ℃, leaving air temp is 80-95 ℃, material is behind wink-dry, the product nutritional labeling is not damaged, moisture is less than 6wt%.
Second aspect present invention provides a kind of beer yeast powder, and described beer yeast powder has following characteristics:
(i) be derived from the protein content of beer yeast powder more than or equal to 50wt%;
(ii) it is as follows to be derived from the content of B family vitamin of beer yeast powder: vitamin B1 content 6-20mg or higher (preferably 7.5-15mg or higher) in every 100g beer yeast powder, vitamin B2 content 10-30mg or higher (preferably 12-25mg or higher);
(iii) be derived from the content 3.5-8wt% of the mineral matter of beer yeast powder, preferably 3.8-7wt%.
In another preference, beer yeast powder also has following characteristics: be derived from content 4.5-15mg or higher (the preferably 4.5-10mg or higher) of the vitamin B6 of brewer's yeast, the content that is derived from the folic acid of brewer's yeast is 3-10mg or higher (preferably 3-6mg or higher).
In another preference, described beer yeast powder is the described method preparation of first aspect present invention.
Third aspect present invention provides a kind of food or Halth-care composition, and described beer yeast powder contains acceptable carrier on the described beer yeast powder of second aspect present invention and the food.
In another preference, described brewer's yeast composition comprises: capsule, electuary, oral liquid, granule, tablet, solution, supensoid agent.
In should be understood that within the scope of the present invention, above-mentioned each technical characterictic of the present invention and can making up mutually between specifically described each technical characterictic in below (eg embodiment), thus consist of new or preferred technical scheme.As space is limited, this tired stating no longer one by one.
The specific embodiment
The inventor is through extensive and deep research, select and compared the different preparation method of beer yeast powder, be surprised to find that first, not only alternative alkaline debitterize agent and under temperate condition, carry out debitterize of the non-alkaline debitterize agent (such as edible alcohol, ethyl acetate and tartaric acid) of some, and have significant superiority aspect the useful nutritional labeling that keeps beer yeast powder.Result of the test shows, compares with present production method, and preparation method of the present invention can keep to greatest extent the nutritional labeling (such as B family vitamin and mineral matter) in the beer yeast powder and more promote human body to the absorption of beer yeast powder.Finished on this basis the present invention.
Term
As used herein, term " composition " refers to the mixture that acceptable carrier forms on beer yeast powder of the present invention and the food.
As used herein, term " acceptable carrier on the food " comprises sweetener, flavouring, antioxidant, colouring agent, anticorrisive agent, bleaching agent, lubricant, adhesive, excipient, leavening agent, and other can be used for the carrier of food.
As used herein, term " active component " refers to the beer yeast powder with the inventive method preparation.
The preparation method
Main improvements of the present invention are to adopt non-alkaline debitterize agent to carry out debitterize and process.
In the present invention, applicable example comprises has selected edible alcohol, ethyl acetate and tartaric acid as non-alkaline debitterize agent, joining according to certain ratio needs to mix in the brewer's yeast of the debitterize slurries, carry out debitterize and process (but be not limited to use wherein a kind of debitterize agent separately, also can be used in combination).
Usually, the addition of non-alkaline debitterize agent is the 1-50 ‰ of brewer's yeast dry weight, and preferably 1-20 ‰, and more preferably 2-10 ‰.When non-alkaline debitterize agent consumption surpasses upper prescribing a time limit, can cause cost to rise; When non-alkaline debitterize agent consumption is lower than lower prescribing a time limit, can cause de-bittering effect to descend.
Another main improvements of the present invention are that brewer's yeast of the present invention has adopted the nanometer ram machine broken wall, so that the nutriment in the yeast cells fully discharges, have improved the absorptivity of human body to the yeast nutrition material.
Except above-mentioned steps, to the pre-treatment (preliminary treatment) of brewer's yeast, squeeze, take off that the step such as protein content detection all can adopt the technology and equipment of this area routine to carry out in wine, spray-drying, the beer yeast powder.
In a preference of the present invention, the production method of described beer yeast powder comprises the steps:
(i) brewer's yeast preliminary treatment:
1. the brewer's yeast that produces of will making wine size mixing to the concentration of brewer's yeast dry weight be 5-20wt%, cross respectively 80 orders and 100 eye mesh screens each 1 time, collect the filtrate (brewer's yeast liquid) that contains brewer's yeast;
2. the brewer's yeast filtrate of collecting is sent into filter press, pressure remains in the 2.5-6kg scope, until flow out without filtrate, collects through taking off the brewer's yeast of wine;
(ii) above-mentioned brewer's yeast is sized mixing to the concentration of brewer's yeast dry weight be 5-20wt%, carry out debitterize with non-alkaline debitterize agent and process, collect the brewer's yeast through debitterize;
(iii) will send into filter press through the brewer's yeast that debitterize is processed, squeeze processing.This squeezing is processed can play cleaning function.Usually, can carry out the one or many squeezing to yeast, preferably be 2-3 time, and collect the brewer's yeast after the squeezing;
(iv) preferred broken wall, self-dissolving, nuclease enzymolysis, the enzyme that goes out are processed and Maillard reaction
(1) above-mentioned brewer's yeast being added water sizes mixing to the concentration of brewer's yeast dry weight is that 8-16wt% pumps into nanometer ram machine, and pressure is at 60-100MPa, and cycle-index 2-3 time is collected the brewer's yeast liquid through broken wall;
(2) above-mentioned brewer's yeast liquid is carried out self-dissolving processing and nuclease enzymolysis processing, reaction temperature is 25-60 ℃, and pH is 4.5-6.5, and the time is 2-24h;
(3) carry out high temperature go out enzyme and Maillard reaction to obtaining brewer's yeast liquid: enzyme-removal temperature 70-95 ℃, time 30-120min obtains having the fragrance of pleasant and the brewer's yeast of taste after the reaction;
(v) with above-mentioned brewer's yeast through pump and high pressure homogenizer homogeneous and emulsification high pressure parallel type spray drying, EAT is 160-250 ℃, leaving air temp is 80-95 ℃, material is behind wink-dry, the product nutritional labeling is not damaged, moisture is less than 6wt%.
In another preference, the production method of described beer yeast powder comprises the steps:
(i) brewer's yeast preliminary treatment:
1. the brewer's yeast that produces of will making wine size mixing to the concentration of brewer's yeast dry weight be 10-15wt%, cross respectively 80 orders and 100 eye mesh screens each 1 time, collect the filtrate (brewer's yeast liquid) that contains brewer's yeast;
2. the brewer's yeast filtrate of collecting is sent into filter press, pressure remains in the 4.5-5kg scope, until flow out without filtrate, collects through taking off the brewer's yeast of wine;
(ii) above-mentioned brewer's yeast is sized mixing to the concentration of brewer's yeast dry weight be 10-15wt%, carry out debitterize with non-alkaline debitterize agent and process, collect the brewer's yeast through debitterize;
(iii) will send into filter press through the brewer's yeast that debitterize is processed, yeast will be carried out 2-3 squeezing;
(iv) above-mentioned brewer's yeast being added water sizes mixing to the concentration of brewer's yeast dry weight is that 8-16wt% pumps into nanometer ram machine, and pressure is at 70-90MPa, cycle-index 2-3 time;
Above-mentioned brewer's yeast liquid is carried out self-dissolving processing and nuclease enzymolysis processing, and reaction temperature is 40-60 ℃, and pH is 4.5-6.5, and the time is 2-24h;
Carry out high temperature go out enzyme and Maillard reaction to obtaining brewer's yeast liquid: enzyme-removal temperature 80-95 ℃, time 30-90min obtains having the fragrance of pleasant and the brewer's yeast of taste after the reaction;
(v) with above-mentioned brewer's yeast through pump and high pressure homogenizer homogeneous and emulsification high pressure parallel type spray drying, EAT is 160-250 ℃, leaving air temp is 80-95 ℃, material is behind wink-dry, the product nutritional labeling is not damaged, moisture is less than 6wt%.
Beer yeast powder
The brewer's yeast initial stage is to utilize hops (one of raw material of brewing beer) to cultivate, and contain a large amount of mineral matters, so bitter taste is heavier, color is more black, therefore also is called the dark beer dusty yeast.
Be applicable to brewer's yeast of the present invention and be not particularly limited, comprise employed each primary yeast in the Brewage, preferably by the beer waste yeast that produces in the Process of Beer Brewing.Representational conventional brewer's yeast comprises: as ATCC74124,74126,74127,74128,74129,74130,74131 or CGMCC0587 (CN1138778.5) etc. available from the brewer's yeast of the preservation mechanisms such as ATCC, or be disclosed in brewer's yeast in existing patent documentation and other documents.
Beer yeast powder of the present invention, above-mentioned brewer's yeast prepares through screening, squeeze, take off the processes such as wine, debitterize, spray-drying.
Because the present invention adopts the non-alkaline debitterize agent of specific gentleness, therefore the useful nutritional labeling aspect that keeps beer yeast powder has significant superiority, for example kept substantially or basically original B family vitamin in the beer yeast powder (such as the retention rate of vitamin B1 and B2 usually at least 30%, preferably at least 50%, more preferably at least 70%).
After measured, beer yeast powder of the present invention contains abundant B family vitamin, several mineral materials, and the protein that content is higher contains complete amino acid group, is the best source that replenishes good protein.Also contain abundant dietary fiber, help releiving of constipation.Beer yeast powder contains the high-quality Organic Chromium, can effectively reduce blood sugar.Beer yeast powder can also help to lose weight, improve looks, releases the pressure and antidotal function in addition.
Brewer's yeast compound powder and purposes
The present invention also provides a kind of composition that contains beer yeast powder of the present invention, wherein the active component in the composition that is used as of beer yeast powder.Composition of the present invention can be used as food compositions or Halth-care composition, and it can be used for the nutritional labelings such as replenishing vitamins, helps to release the pressure.
Usually, composition of the present invention contains acceptable carrier on beer yeast powder and the food.Wherein, the content of beer yeast powder is generally the 0.1-99wt% of composition total weight, better 1-90wt%, better 5-50wt%.
Composition of the present invention except the beer yeast powder that comprises that above-mentioned method prepares, can also contain and help the additional component of losing weight, for example tea extraction, natural capsicum element, VBT, caffeine, dietary fiber, or its combination.
In composition of the present invention, can also comprise that other has the blood fat of attenuating or hypoglycemic material (extract or compound), for example tea extract, statin compound (such as Simvastatin, Pravastatin, Lovastatin).
In the present invention, composition can be by method preparation well known in the art, the excipient substances such as excipient, flavor enhancement, disintegrant, anticorrisive agent, lubricant, wetting agent, adhesive, solvent, thickener or solubilizer of active component with routine can be mixed, make any formulation that is suitable for clinical use, such as pulvis, tablet, capsule, granule, oral liquid etc.
In the present invention, described composition can be health food or functional food, or dietary supplements; Can be health drink, drinks etc.
Major advantage of the present invention comprises:
1. compare with present production method, the production method working condition that the present invention improves is gentle, and keeps to greatest extent the nutritional labeling in the beer yeast powder, such as B family vitamin and protein etc.
2. compare with present production method, the beer yeast powder that the inventive method is produced, it has pure, the nutritious and absorptivity high of mouthfeel.
Below in conjunction with specific embodiment, further set forth the present invention.Should be understood that these embodiment only to be used for explanation the present invention and be not used in and limit the scope of the invention.The experimental technique of unreceipted actual conditions in the following example, usually according to normal condition, or the condition of advising according to manufacturer.Unless otherwise indicated, otherwise percentage and umber are percentage by weight and parts by weight.
Embodiment 1
The preparation of beer yeast powder No.1
With the beer yeast slurry of 2000L add water size mixing to the concentration of brewer's yeast dry weight be 10wt%, cross respectively 80 orders and 100 eye mesh screens each 1 time, collect yeast juice.
The yeast juice of collecting is pressed into squeezer, and pressure remains in the 4.5-5kg scope yeast juice is squeezed, until flow out without filtrate, collects yeast.
Yeast after the squeezing is sized mixing to 15wt%, add 6.7 ‰ tartaric acid (debitterize agent) by the brewer's yeast dry weight basis and carry out the debitterize processing.Debitterize is pressed into squeezer with slurries after finishing, and the yeast after the squeezing is sized mixing to 15wt% washing squeezing 2 times.
Yeast is sized mixing to 15wt% and is pumped into nanometer ram machine after will squeezing, and pressure is at 80MPa, broken wall period 3 times.
Yeast behind the broken wall is warming up to 50 ℃, add 0.2% 5 by the brewer's yeast dry weight basis '-phosphodiesterase, in 50 ℃ of insulation 4-8h, carry out self-dissolving and nuclease enzymolysis, heat up after reaction finishes 90 ℃ and process 90min, with the enzyme that goes out, sterilization and carry out Maillard reaction, obtain the fragrance of pleasant and the beer yeast powder No.1 of taste after the spray-drying.
Embodiment 2
The preparation of beer yeast powder No.2
With the beer yeast slurry of 2000L add water size mixing to the concentration of brewer's yeast dry weight be 12wt%, cross respectively 80 orders and 100 eye mesh screens each 1 time, collect yeast juice.
The yeast juice of collecting is pressed into squeezer, and pressure remains in the 4.5-5kg scope yeast juice is squeezed, until flow out without filtrate, collects yeast.
Yeast after the squeezing is sized mixing to 15wt%, add 5.36 ‰ tartaric acid (debitterize agent) by the brewer's yeast dry weight basis and carry out the debitterize processing.Debitterize is pressed into squeezer with slurries after finishing, and the yeast after the squeezing is sized mixing to 15wt% washing squeezing 2 times.
Yeast is sized mixing to 15wt% and is pumped into nanometer ram machine after will squeezing, and pressure is at 70MPa, broken wall period 3 times.
Yeast behind the broken wall is warming up to 50 ℃, add 0.2% 5 by the brewer's yeast dry weight basis '-phosphodiesterase, in 50 ℃ of insulation 4-8h, carry out self-dissolving and nuclease enzymolysis, heat up after reaction finishes 90 ℃ and process 75min, with the enzyme that goes out, sterilization and carry out Maillard reaction, obtain the fragrance of pleasant and the beer yeast powder No.2 of taste after the spray-drying.
Embodiment 3
The preparation of beer yeast powder No.3
With the beer yeast slurry of 2000L add water size mixing to the concentration of brewer's yeast dry weight be 12wt%, cross respectively 80 orders and 100 eye mesh screens each 1 time, collect yeast juice.
The yeast juice of collecting is pressed into squeezer, and pressure remains in the 4.5-5kg scope yeast juice is squeezed, until flow out without filtrate, collects yeast.
Yeast after the squeezing is sized mixing to 15wt%, add 2.68 ‰ ethyl acetate (debitterize agent) (debitterize agent) by the brewer's yeast dry weight basis and carry out the debitterize processing.Debitterize is pressed into squeezer with slurries after finishing, and the yeast after the squeezing is sized mixing to 15wt% washing squeezing 2 times.
Yeast is sized mixing to 15wt% and is pumped into nanometer ram machine after will squeezing, and pressure is at 70MPa, broken wall period 3 times.
Yeast behind the broken wall is warming up to 50 ℃, add 0.2% 5 by the brewer's yeast dry weight basis '-phosphodiesterase, in 50 ℃ of insulation 4-8h, carry out self-dissolving and nuclease enzymolysis, heat up after reaction finishes 90 ℃ and process 75min, with the enzyme that goes out, sterilization and carry out Maillard reaction, obtain the fragrance of pleasant and the beer yeast powder No.3 of taste after the spray-drying.
Embodiment 4
The preparation of beer yeast powder No.4
With the beer yeast slurry of 2000L add water size mixing to the concentration of brewer's yeast dry weight be 10wt%, cross respectively 80 orders and 100 eye mesh screens each 1 time, collect yeast juice.
The yeast juice of collecting is pressed into squeezer, and pressure remains in the 4.5-5kg scope yeast juice is squeezed, until flow out without filtrate, collects yeast.
Yeast after the squeezing is sized mixing to 15wt%, add 2.68 ‰ edible alcohols (debitterize agent) by the brewer's yeast dry weight basis and carry out the debitterize processing.Debitterize is pressed into squeezer with slurries after finishing, and the yeast after the squeezing is sized mixing to 15wt% washing squeezing 2 times.
Yeast is sized mixing to 15wt% and is pumped into nanometer ram machine after will squeezing, and pressure is at 90MPa, broken wall period 3 times.
Yeast behind the broken wall is warming up to 50 ℃, add 0.2% 5 by the brewer's yeast dry weight basis '-phosphodiesterase, in 50 ℃ of insulation 4-8h, carry out self-dissolving and nuclease enzymolysis, heat up after reaction finishes 90 ℃ and process 60min, with the enzyme that goes out, sterilization and carry out Maillard reaction, obtain the fragrance of pleasant and the beer yeast powder No.4 of taste after the spray-drying.
Comparative Examples 1
The preparation of beer yeast powder No.5
With the beer yeast slurry of 2000L add water size mixing to the concentration of brewer's yeast dry weight be 12wt%, cross respectively 80 orders and 100 eye mesh screens each 1 time, collect yeast juice.
The yeast juice of collecting is pressed into squeezer, and pressure remains in the 4.5-5kg scope yeast juice is squeezed, until flow out without filtrate, collects yeast.
Yeast after the squeezing is sized mixing to 15wt% washing squeezing 2 times.
Yeast is sized mixing to 15wt% and is pumped into nanometer ram machine after will squeezing, and pressure is at 70MPa, broken wall period 3 times.
Yeast behind the broken wall is warming up to 50 ℃, add 0.2% 5 by the brewer's yeast dry weight basis '-phosphodiesterase, in 50 ℃ of insulation 4-8h, carry out self-dissolving and nuclease enzymolysis, heat up after reaction finishes 90 ℃ and process 75min, with the enzyme that goes out, sterilization and carry out Maillard reaction, obtain beer yeast powder No.5 after the spray-drying.
Embodiment 5
The preparation of beer yeast powder No.6
With the beer yeast slurry of 2000L add water size mixing to the concentration of brewer's yeast dry weight be 12wt%, cross respectively 80 orders and 100 eye mesh screens each 1 time, collect yeast juice.
The yeast juice of collecting is pressed into squeezer, and pressure remains in the 4.5-5kg scope yeast juice is squeezed, until flow out without filtrate, collects yeast.
Yeast after the squeezing is sized mixing to 15wt%, add 2.68 ‰ ethyl acetate (debitterize agent) by the brewer's yeast dry weight basis and carry out the debitterize processing.Debitterize is pressed into squeezer with slurries after finishing, and the yeast after the squeezing is sized mixing to 15wt% washing squeezing 2 times.
Yeast is warming up to 50 ℃ after will squeezing, add 0.2% 5 by the brewer's yeast dry weight basis '-phosphodiesterase, in 50 ℃ of insulation 4-8h, carry out self-dissolving and nuclease enzymolysis, heat up after reaction finishes 90 ℃ and process 75min, with the enzyme that goes out, sterilization and carry out Maillard reaction, obtain beer yeast powder No.6 after the spray-drying.
Embodiment 6
The preparation of beer yeast powder No.7
With the beer yeast slurry of 2000L add water size mixing to the concentration of brewer's yeast dry weight be 12wt%, cross respectively 80 orders and 100 eye mesh screens each 1 time, collect yeast juice.
The yeast juice of collecting is pressed into squeezer, and pressure remains in the 4.5-5kg scope yeast juice is squeezed, until flow out without filtrate, collects yeast.
Yeast after the squeezing is sized mixing to 15wt%, add 2.68 ‰ ethyl acetate (debitterize agent) by the brewer's yeast dry weight basis and carry out the debitterize processing.Debitterize is pressed into squeezer with slurries after finishing, and the yeast after the squeezing is sized mixing to 15wt% washing squeezing 2 times.
Yeast is sized mixing to 15wt% and is pumped into nanometer ram machine after will squeezing, and pressure is at 70MPa, broken wall period 3 times.
Yeast behind the broken wall is warming up to 50 ℃, in 50 ℃ of insulation 4-8h, heats up 90 ℃ after self-dissolving finishes and process 75min, with the enzyme that goes out, sterilization and carry out Maillard reaction, obtain beer yeast powder No.7 after the spray-drying.
Embodiment 7
The preparation of beer yeast powder No.8
With the beer yeast slurry of 2000L add water size mixing to the concentration of brewer's yeast dry weight be 12wt%, cross respectively 80 orders and 100 eye mesh screens each 1 time, collect yeast juice.
The yeast juice of collecting is pressed into squeezer, and pressure remains in the 4.5-5kg scope yeast juice is squeezed, until flow out without filtrate, collects yeast.
Yeast after the squeezing is sized mixing to 15wt%, add 2.68 ‰ ethyl acetate (debitterize agent) by the brewer's yeast dry weight basis and carry out the debitterize processing.Debitterize is pressed into squeezer with slurries after finishing, and the yeast after the squeezing is sized mixing to 15wt% washing squeezing 2 times.
Yeast is sized mixing to 15wt% and is pumped into nanometer ram machine after will squeezing, and pressure is at 70MPa, broken wall period 3 times.
Yeast behind the broken wall is warming up to 50 ℃, adds 0.2% 5 by the brewer's yeast dry weight basis '-phosphodiesterase, in 50 ℃ of insulation 4-8h, carry out self-dissolving and nuclease enzymolysis, go out after reaction finishes enzyme, sterilization obtain beer yeast powder No.8 after the spray-drying.
Comparative Examples 2
The preparation of beer yeast powder No.9
Repeat embodiment 1, emphasis part and difference are as described below.
With the beer yeast slurry of 2000L add water size mixing to the concentration of brewer's yeast dry weight be 10wt%, cross respectively 80 orders and 100 eye mesh screens each 1 time, collect yeast juice.
The yeast juice of collecting is pressed into squeezer, and pressure remains in the 4-5kg scope yeast juice is squeezed, until flow out without filtrate, collects yeast.
Yeast after the squeezing is sized mixing to 15wt%, by the brewer's yeast dry weight basis add 6.7 ‰ sodium bicarbonate (debitterize agent) carry out debitterize and process.Debitterize is pressed into squeezer with slurries after finishing, and the yeast after the squeezing is sized mixing to 15wt% washing squeezing 2 times.
Yeast is sized mixing to 15wt% and is pumped into nanometer ram machine after will squeezing, and pressure is at 80MPa, broken wall period 3 times.
Yeast behind the broken wall is warming up to 50 ℃, add 0.2% 5 by the brewer's yeast dry weight basis '-phosphodiesterase, in 50 ℃ of insulation 4-8h, carry out self-dissolving and nuclease enzymolysis, heat up after reaction finishes 90 ℃ and process 90min, with the enzyme that goes out, sterilization and carry out Maillard reaction, obtain beer yeast powder No.9 after the spray-drying.
Embodiment 1-8 and Comparative Examples analysis with the results are summarized in table 1.
Embodiment 8 performance tests
By following method, the beer yeast powder for preparing through embodiment 1-7 and Comparative Examples 1 and 2 is tested, the results are shown in table 1.
The solubility test
Measure the distilled water of 10mL, pour in the test tube, at room temperature, gradually in vitro adding the beer yeast powder for preparing.Stir gently, until no longer dissolving.After room temperature leaves standstill, accurately draw the saturated solution of the top clarification of 1mL, place the measuring cup of a known quality to weigh.The quality that measuring cup increases namely is the quality of beer yeast powder and water.Then water volatilization is clean and weigh.The quality that measuring cup increases namely is the quality of beer yeast powder, can calculate the solubility of beer yeast powder in water under the room temperature.
Sensory test
Take by weighing equal in quality respectively by embodiment 1-7 and Comparative Examples 1 and 2 beer yeast powders that obtain, be dissolved in fully in the distilled water of equal volume respectively.Tasting for respectively different people this aqueous solution, test its mouthfeel and fragrance, is the aqueous solution score of the beer yeast powder of above 9 kinds of methods acquisition by standard (such as following table 2), gets its mean value as end product.
Table 2: sensory test score-sheet
| Standard | Score value |
| Very good | 9-10 |
| Good | 7-8 |
| Generally | 5-6 |
| Relatively poor | 3-4 |
| Poor | 1-2 |
The B family vitamin is measured
Take by weighing equal in quality respectively by embodiment 1-7 and Comparative Examples 1 and 2 beer yeast powders that obtain, be dissolved in fully in the distilled water of equal volume respectively.Get aforesaid liquid, directly carry out high performance liquid chromatography (HPLC) and detect the content of determining the B family vitamin.
Content of mineral substances is measured
Take by weighing equal in quality respectively by embodiment 1-7 and Comparative Examples 1 and 2 beer yeast powders that obtain, after processing through the mixed acid solution catapepsis, be settled to identical volume with distilled water.Get aforesaid liquid, adopt the atomic absorption spectroscopy determination content of mineral substances.
Table 1: experimental result preparation technology and summary sheet as a result
* Y represents to operate; N represents not operate.
The above results shows:
(1) beer yeast powder that process to obtain without debitterize in the Comparative Examples 1, its mouthfeel extreme difference (score only 1.0) makes us being difficult to accepting.
(2) compare with the retention rate that uses alkaline debitterize agent (Comparative Examples 2), the present invention uses non-alkaline debitterize agent (embodiment 1-4), it is about 350% to cause the vitamin B1 retention rate to improve, and it is about 210% that the vitamin B2 retention rate improves, and the loss degree of mineral matter is less.In addition, the beer yeast powder mouthfeel of embodiment 1-4 is good.
(3) embodiment 5-7 compares as can be known with embodiment 3: without the beer yeast powder that broken wall treatment obtains, it is about 50% that its solubility reduces, and mouthfeel is also general; Beer yeast powder without nuclic acid enzymolysis processing or Maillard reaction processing has certain impact to its mouthfeel.
In sum, the inventive method not only can keep vitamin B1 and the nutritional labelings such as B2 and mineral matter well, and the beer yeast powder that makes has good mouthfeel.
All quote in this application as a reference at all documents that the present invention mentions, just as each piece document is quoted separately as a reference.Should be understood that in addition those skilled in the art can make various changes or modifications the present invention after having read above-mentioned instruction content of the present invention, these equivalent form of values fall within the application's appended claims limited range equally.
Claims (10)
1. the production method of a beer yeast powder is characterized in that, comprises that step is as follows:
(a) with non-alkaline debitterize agent brewer's yeast is carried out debitterize and process, obtain the brewer's yeast through debitterize;
(b) brewer's yeast that step (a) is obtained squeezes processing, obtains the brewer's yeast through squeezing;
(c) brewer's yeast that step (b) is obtained carries out broken wall treatment, obtains the brewer's yeast through broken wall;
(d) brewer's yeast that step (c) is obtained carries out spray drying treatment, obtains beer yeast powder.
2. the method for claim 1 is characterized in that, described non-alkaline debitterize agent is selected from lower group: ethanol, ethyl acetate, tartaric acid or its combination.
3. the method for claim 1 is characterized in that, in the step (a), the addition of non-alkaline debitterize agent is the 0.1-5% of brewer's yeast dry weight.
4. the method for claim 1, it is characterized in that, step (a) before, comprise the brewer's yeast pre-treatment step: the brewer's yeast that produces of will making wine size mixing to the concentration of brewer's yeast dry weight be 5-20wt%, sieve 1-3 time with 60-120 purpose screen cloth, obtain to go deimpurity brewer's yeast filtrate.
5. method as claimed in claim 4 is characterized in that, between step (a) and the pre-treatment step, described method also comprises step: brewer's yeast filtrate is squeezed take off the wine processing, obtain through taking off the brewer's yeast of wine.
6. the method for claim 1 is characterized in that, between step (c) and step (d), also comprises the following treatment step to brewer's yeast:
(c1) self-dissolving processing and nuclease enzymolysis processing;
(c2) the brewer's yeast liquid that step (c1) is obtained makes the yeast entogenous enzyme-deactivating and produces Maillard reaction 65-95 ℃ of lower the placement 20-200 minute.
7. the method for claim 1 is characterized in that, wherein said brewer's yeast is the brewer's yeast that produces in the Process of Beer Brewing.
8. the method for claim 1 is characterized in that, described method comprises:
(i) brewer's yeast preliminary treatment:
The brewer's yeast that wine brewing is produced size mixing to the concentration of brewer's yeast dry weight be 5-20wt%, cross respectively 80 orders and 100 eye mesh screens each 1 time, collect the filtrate that contains brewer's yeast; With
The brewer's yeast filtrate of collecting is sent into filter press, and pressure remains in the 2.5-6kg scope, until flow out without filtrate, collects through taking off the brewer's yeast of wine;
(ii) above-mentioned brewer's yeast is sized mixing to the concentration of brewer's yeast dry weight be 5-20wt%, carry out debitterize with non-alkaline debitterize agent and process, collect the brewer's yeast through debitterize;
(iii) yeast behind the debitterize is washed squeezing 1-5 time, and collect the brewer's yeast after the squeezing;
(iv) above-mentioned brewer's yeast being sized mixing to the concentration of brewer's yeast dry weight is that 8-16wt% pumps into nanometer ram machine, and pressure is at 60-100MPa, and cycle-index 2-3 time is collected the brewer's yeast liquid through broken wall;
Above-mentioned brewer's yeast liquid is carried out self-dissolving processing and nuclease enzymolysis processing; With
Carry out high temperature go out enzyme and Maillard reaction to obtaining brewer's yeast liquid: enzyme-removal temperature 70-95 ℃, time 30-120min obtains having the fragrance of pleasant and the brewer's yeast of taste after the reaction;
(v) with above-mentioned brewer's yeast through pump and high pressure homogenizer homogeneous and emulsification high pressure parallel type spray drying, EAT is 160-250 ℃, leaving air temp is 80-95 ℃, material is behind wink-dry, the product nutritional labeling is not damaged, moisture is less than 6wt%.
9. a beer yeast powder is characterized in that, described beer yeast powder has following characteristics:
(i) be derived from the protein content of beer yeast powder more than or equal to 50wt%;
(ii) it is as follows to be derived from the content of B family vitamin of beer yeast powder: vitamin B1 content 6-20mg in every 100g beer yeast powder, vitamin B2 content 10-30mg;
(iii) content that is derived from the mineral matter of beer yeast powder is 3.5-8wt%.
10. a food or Halth-care composition is characterized in that, contain acceptable carrier on beer yeast powder claimed in claim 9 and the food.
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| CN103704543A (en) * | 2013-12-13 | 2014-04-09 | 甘肃杰康诺生物科技有限公司 | Yeast powder with high nucleotide content and preparation method thereof |
| CN104489591A (en) * | 2014-12-30 | 2015-04-08 | 山东圣琪生物有限公司 | Production method of yeast extract of disodium 5'-inosinate and disodium 5'-guanylate |
| CN105767923A (en) * | 2016-03-15 | 2016-07-20 | 甘保明 | Modified multi-vitamin edible yeast powder and preparation method thereof |
| CN107455477A (en) * | 2017-08-31 | 2017-12-12 | 荆楚理工学院 | A kind of preparation method of high protein low phytic acid salt plant type rice bran Yoghourt |
| CN107519054A (en) * | 2017-08-18 | 2017-12-29 | 合肥丰洁生物科技有限公司 | A kind of whitening formula Yeast protein extracts extracting method |
| CN112515159A (en) * | 2020-12-22 | 2021-03-19 | 浙江东成生物科技股份有限公司 | Production method of beer yeast extract |
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| CN103704543A (en) * | 2013-12-13 | 2014-04-09 | 甘肃杰康诺生物科技有限公司 | Yeast powder with high nucleotide content and preparation method thereof |
| CN104489591A (en) * | 2014-12-30 | 2015-04-08 | 山东圣琪生物有限公司 | Production method of yeast extract of disodium 5'-inosinate and disodium 5'-guanylate |
| CN105767923A (en) * | 2016-03-15 | 2016-07-20 | 甘保明 | Modified multi-vitamin edible yeast powder and preparation method thereof |
| CN107519054A (en) * | 2017-08-18 | 2017-12-29 | 合肥丰洁生物科技有限公司 | A kind of whitening formula Yeast protein extracts extracting method |
| CN107455477A (en) * | 2017-08-31 | 2017-12-12 | 荆楚理工学院 | A kind of preparation method of high protein low phytic acid salt plant type rice bran Yoghourt |
| CN112515159A (en) * | 2020-12-22 | 2021-03-19 | 浙江东成生物科技股份有限公司 | Production method of beer yeast extract |
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