CN103349258A - Apparatus and manufacturing method for preparation of flavoring through combined usage of beans and beer yeast - Google Patents
Apparatus and manufacturing method for preparation of flavoring through combined usage of beans and beer yeast Download PDFInfo
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- CN103349258A CN103349258A CN2013102747734A CN201310274773A CN103349258A CN 103349258 A CN103349258 A CN 103349258A CN 2013102747734 A CN2013102747734 A CN 2013102747734A CN 201310274773 A CN201310274773 A CN 201310274773A CN 103349258 A CN103349258 A CN 103349258A
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Abstract
The invention discloses an apparatus and a manufacturing method for preparation of a flavoring through combined usage of beans and beer yeast. According to the invention, beer yeast stored in a beer yeast storage tank is delivered to an enzymatic hydrolysis tank 1 for enzymatic hydrolysis, a beer yeast precipitation solution at the bottom of the enzymatic hydrolysis tank 1 is delivered to an enzymatic hydrolysis tank 2 for subsequent usage after enzymatic hydrolysis, a beer yeast clear solution at the upper part of the enzymatic hydrolysis tank 1 is delivered to a centrifuge for solid-liquid separation, and a separated beer yeast clear solution is delivered to a concentration tank; an aqueous sodium hydroxide solution in a cleaning solution storage tank is delivered to the enzymatic hydrolysis tank 2 and mixed with the beer yeast precipitation solution in the enzymatic hydrolysis tank 2 with stirring for enzymatic hydrolysis, an obtained enzymatic hydrolysis product is delivered to the centrifuge for separation after enzymatic hydrolysis, and a separated beer yeast clear solution is delivered to the concentration tank for concentration; during concentration, when solid content in the beer yeast clear solution is 35%, half of the beer yeast clear solution is delivered to a Maillard reaction tank for subsequent usage, and the other half of the beer yeast clear solution is heated to obtain a finished product yeast extract; and yellow serofluid is added into the beer yeast clear solution in the Maillard reaction tank for blending of flavor, and the obtained flavoring is refrigerated in a canning storage tank and is finally canned on a flavoring canning line.
Description
Technical field
The present invention relates to device of a kind of flavoring and preparation method thereof, especially prepare device of flavoring and preparation method thereof in conjunction with beans and brewer's yeast.
Background technology
The making of beans flavoring is usually take the large beans such as soya bean, black soya bean as raw material, form through traditional fermentation, and in brewing process, add conversions of fermenting of related microorganisms flora, and right beans flavoring according to above-mentioned conventional method preparation, fermentation subjects to pollution with the related microorganisms flora.In addition bean material prepares in the yellow seriflux that bean curd produces, owing to be rich in a large amount of soyabean oligosaccharides, soft phosphatide, soluble protein, small-molecule peptide, has very high nutritive value, it is the raw material of making the excellent bed material of flavoring, the yellow seriflux that so above-mentioned soybean curd production process is produced is considered as waste water and discharges, the waste resource, and for the harmless emission of yellow seriflux, must drop into a large amount of expenses of environmental protection.
Brewer's yeast is the wholefood of the nutrient of vegetalitas high protein, natural complex B group, trace mineral, food fiber and ferment.And brewer's yeast is the byproduct that produces in the process of beer brewing.In the process of Brewage, at first quench and get liquor raw material wheat juice processed, after add again the additive cold fermentations such as saccharomycete and hops; After one section yeast phase, saccharomycete just can be retired from political life after winning tremendous successes becomes dead bacterium, is deposited in the barrel of beer groove, and its upper strata liquid is beer; This moment, saccharomycete absorbed wheat juice elite nutrient, after waiting to pick up, through cleaning, sterilization, the again manufacture process such as dry, just formed brewer's yeast.
The calcium deficiency that bad life habits causes because brewer's yeast can prevent, zinc, chromium, selenium etc., can replenish anti-oxidant, anti-ageing element comprehensively, and the yellow seriflux that traditional beans seasoning preparation produces has very high nutritional labeling, considers that for this reason research is in conjunction with utilizing beans and brewer's yeast to prepare device of flavoring and preparation method thereof.
Summary of the invention
Technical problem to be solved by this invention provides device of a kind of flavoring and preparation method thereof, and is concrete in conjunction with utilizing beans and brewer's yeast to prepare device of flavoring and preparation method thereof.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of device for preparing flavoring in conjunction with beans and brewer's yeast, its innovative point is, comprise hydrogen storage aqueous solution of sodium oxide cleaning fluid cleaning fluid holding vessel and a plurality of cleaning fluid buffering gas bag, connect described cleaning fluid holding vessel and cleaning fluid buffering gas bag be used for No. 1, pipeline that feed liquid transports and pump No. 1; Comprise the brewer's yeast holding vessel that stores the brewer's yeast batching that is used for the making flavoring; Comprise and assure the road No. 2 with brewer's yeast holding vessel, cleaning fluid cushion gas respectively and No. 1, enzymatic vessel, No. 2, enzymatic vessel that No. 2, pump, No. 13, pipeline and pump are connected for No. 13, be provided with No. 3, No. 3, pipeline connecting No. 2, No. 1, described enzymatic vessel and enzymatic vessel and pump between No. 1, enzymatic vessel and the enzymatic vessel number of being connected, No. 1, enzymatic vessel, enzymatic vessel are respectively arranged with No. 4, pipeline being connected with centrifuge and pump for No. 2 No. 4, and centrifuge is provided with No. 5, pipeline connecting concentration tank and pump No. 5; Comprise for the Maillard reaction tank of flavoring blending and canned storage tank and be connected No. 7, No. 6, pipeline connecting described Maillard reaction tank and canned storage tank and No. 6, pump, No. 7, the pipeline that connects described canned storage tank and flavoring canning line and pump with the flavoring canning line, No. 8, described Maillard reaction tank pipeline and pump connect concentration tank No. 8; Comprise store the yellow seriflux holding vessel utilize beans batching gained yellow seriflux in the flavoring with are connected yellow seriflux buffering gas bag, connect described yellow seriflux buffering gas bag and yellow seriflux holding vessel be used for No. 9, pipeline that feed liquid transports and pump No. 9, wherein yellow seriflux buffering gas bag connects the yellow seriflux feeder that stores yellow seriflux when beans is made bean curd; Comprise No. 10, No. 10, pipeline connecting yellow seriflux holding vessel and Maillard reaction tank and pump.
Further, described pipeline upward is connected with at random cleaning fluid feeder for No. 11 by No. 11, pipeline and pump No. 1, and described at random cleaning fluid feeder places the production equipment below for flavoring beans batching gained bean curd.
Further, be provided with pipeline No. 12 between described Maillard reaction tank and flavoring canning line, No. 12 upper series connection of described pipeline are provided with the canning line purge tank.
Further, described cleaning fluid holding vessel, cleaning fluid cushion gas bag, No. 1, pipeline, brewer's yeast holding vessel, No. 2, pipeline, No. 1, enzymatic vessel, No. 3, pipeline, No. 2, enzymatic vessel, No. 4, pipeline, centrifuge, No. 5, pipeline, concentration tank, No. 8, pipeline, Maillard reaction tank, No. 6, pipeline, canned storage tank, No. 7, pipeline, flavoring canning line, No. 12, pipeline, canning line purge tank, cleaning fluid feeder, No. 11, pipeline, pipeline are stainless steel for No. 13 and keep externally airtight when the system material at random.
A kind ofly prepare the preparation method of flavoring in conjunction with beans and brewer's yeast, be applied to prepare in conjunction with beans and brewer's yeast the device of flavoring, its innovative point is, comprises the steps: the collection of (1) sodium hydrate aqueous solution cleaning fluid; (2) the enzymolysis pre-treatment step of brewer's yeast; (3) enzymolysis step of the mixed solution of the sodium hydrate aqueous solution cleaning fluid of the pretreated brewer's yeast of described enzymolysis and described collection; (4) concentration of described mixed solution; (5) flavoring blending step.
Further, the collection of described sodium hydrate aqueous solution cleaning fluid comprises:
(1) beans being order the yellow seriflux that produces when halogen curing and hydraulic pressure are made bean curd collects in the yellow seriflux feeder, finally enter in the yellow seriflux buffering gas bag that links to each other with the yellow seriflux feeder, add temperature in the temperature control yellow seriflux buffering gas bag more than 65 ℃, then utilize No. 9, pump to cushion in the yellow seriflux vacuum suction yellow seriflux holding vessel in the gas bag yellow seriflux for subsequent use;
(2) collect and to place for the production equipment below of the flavoring beans batching gained bean curd sodium hydrate aqueous solution cleaning fluid of cleaning fluid feeder at random, utilize No. 11 vacuum of pump to be pumped into cleaning fluid buffering gas bag, be incubated simultaneously more than 65 ℃ for subsequent use;
(3) in the cleaning fluid holding vessel, add pure water, and add therein 2.5% sodium bicarbonate(edible), prepare the sodium hydrate aqueous solution cleaning fluid;
(4) then with No. 1, pump with the buffering of the sodium hydrate aqueous solution cleaning fluid vacuum suction cleaning fluid in cleaning fluid holding vessel gas bag, and the sodium hydrate aqueous solution cleaning fluid vacuum of again utilizing pump No. 1 cleaning fluid to be cushioned in the gas bag is pumped in the cleaning fluid holding vessel;
(5) then use again the pure water of equal volume, with No. 1, pump with the buffering of the sodium hydrate aqueous solution cleaning fluid vacuum suction cleaning fluid in cleaning fluid holding vessel gas bag, and again utilize the pump 1 good sodium hydrate aqueous solution cleaning fluid vacuum that cleaning fluid is cushioned in the gas bag to be pumped in the cleaning fluid holding vessel, be incubated simultaneously more than 65 ℃ for subsequent use.
Further, the enzymolysis pre-treatment step of described brewer's yeast comprises:
(1) with the brewer's yeast in the brewer's yeast holding vessel by in No. 1, No. 2 vacuum suction of the pump enzymatic vessel, be warming up to 55 ℃ ~ 60 ℃, carry out batch type, per hour stir 3 times, each 5min continues 12-36h, is used for removing alcohol and the volatile ester class peculiar smell of beer;
(2) in No. 1, enzymatic vessel, add food grade hydrochloric acid, brewer's yeast is carried out neutralization reaction, the pH value of adjusting brewer's yeast equals 5, in this process, guarantee temperature constant in No. 1, the enzymatic vessel at 55 ℃, then in No. 1, enzymatic vessel, add 0.3% tannase, carry out batch type, per hour stir 3 times, each 5min continues 6h, is used for sloughing the bitter taste that tannin that hops brings produces;
(3) in No. 1, enzymatic vessel, add food grade hydrochloric acid, the pH value of adjusting brewer's yeast equals 5, guarantee that in this process temperature constant in No. 1, the enzymatic vessel is at 55 ℃, then in No. 1, enzymatic vessel, add 0.1% aminopeptidase, 0.2% neutral proteinase, 0.2% dextranase, carry out batch type, per hour stir 3 times, each 5min continues 36-48h; In the enzymolysis process, the later situation of breaking by microscopic examination beer yeast cells wall of 30h is until behind most of brewer's yeast broken wall, when microscopically is not almost found new broken wall, finish the enzymolysis preliminary treatment of brewer's yeast.Then stop the brewer's yeast in No. 1, the enzymatic vessel is stirred, and insulation precipitation 6h.
Further, the enzymolysis step of the mixed solution of the sodium hydrate aqueous solution cleaning fluid of the pretreated brewer's yeast of described enzymolysis and described collection comprises:
(1) with 30% brewer's yeast precipitated liquid of No. 1 bottom precipitation of enzymatic vessel with stand-by in No. 2, No. 3 vacuum suction of the pump enzymatic vessel;
(2) with the brewer's yeast clear liquid on No. 1 top 70% of enzymatic vessel with carrying out Separation of Solid and Liquid in No. 4 vacuum suction of the pump centrifuge, the solid content that obtains for for the preparation of the yeast cell wall of zymosan, the brewer's yeast clear liquid that obtains is pumped in the concentration tank with No. 5 vacuum of pump, guarantee that the temperature in the concentration tank is controlled at 85 ℃, the duration is more than or equal to 30min; The concentration tank enzyme that goes out was stand-by after duration finished;
(3) utilizing No. 13, pump that cleaning liquid is cushioned sodium hydrate aqueous solution cleaning fluid vacuum in the gas bag is pumped in No. 2, the enzymatic vessel, carry out mix and blend with existing brewer's yeast precipitated liquid in No. 2, the enzymatic vessel, temperature in No. 2, the controlled enzymatic hydrolysis tank is at 57 ℃, and the pH value of allocating both mixed solutions equals 6; Then the compound protease of adding 0.3% in mixed solution is incubated enzymolysis 8h;
(4) then utilize No. 4, pump that the mixed solution vacuum in No. 2, the enzymatic vessel is pumped into centrifuge and carry out Separation of Solid and Liquid, the solid content that obtains for for the preparation of the yeast cell wall of zymosan, the brewer's yeast clear liquid that obtains is pumped in the concentration tank with pump 5 vacuum, guarantee that the temperature in the concentration tank is controlled at 85 ℃, the duration is more than or equal to 30min; The concentration tank enzyme that goes out was stand-by after duration finished.
Further, the concentration of described mixed solution comprises:
(1) temperature in the control concentration tank is carried out concentration at 65 ℃ to the brewer's yeast clear liquid in the concentration tank; When solid content was 35% in the brewer's yeast clear liquid, time-out was concentrated, utilizes pump to send in the Maillard reaction tank brewer's yeast clear liquid vacuum of half in the concentration tank stand-by No. 8; Second half brewer's yeast clear liquid in the concentration tank is continued to concentrate, and temperature is controlled at below 70 ℃, when solid content is 65% in being concentrated to the brewer's yeast clear liquid, stops to concentrate, and obtains the finished product yeast extract.
Further, described flavoring blending step comprises:
(1) add in the Maillard reaction tank 2% maltose, 2.5% glucose, 1% fructose, be pre-stored in the canning line purge tank 20% pure water, in the food grade hydrochloric acid neutralization reaction of adding 1%, the Maillard reaction tank is stirred, the neutralization reaction time is 1h, and the temperature during the neutralization reaction in the Maillard reaction tank is controlled at 115 ℃;
(2) utilize No. 10, pump that the yellow seriflux vacuum in the yellow seriflux holding vessel is pumped in the Maillard reaction tank, the ratio of existing solution is 1:1 in control yellow seriflux and the Maillard reaction tank, then in the Maillard reaction tank, add the edible salt of 12-15%, the edible natural pigment of 0.01-0.03%, and stir, obtain the mixing material flavoring.Then to the cooling of the mixing material flavoring in the Maillard reaction tank, so that the temperature of mixing material flavoring is controlled to 5-8 ℃;
(3) then with No. 6, pump the mixing material flavoring vacuum in the Maillard reaction tank is pumped in the canned storage tank, the temperature of controlling in the canned storage tank remains on 5-8 ℃; Then with No. 7, pump the mixing material flavoring vacuum in the canned storage tank is pumped into and carries out automatic canning in the flavoring canning line, finally obtain seasoner products;
(4) after the canned end, utilize 65 ℃ pure water in the canning line purge tank on No. 12, the pipeline that flavoring canning line and pipeline are cleaned for No. 12,65 ℃ the pure water that cleans usefulness is stored in the canning line purge tank after cleaning and finishing, and supply recycles.
The invention has the advantages that: for subsequent use by the sodium hydrate aqueous solution cleaning fluid being stored in cleaning fluid holding vessel and a plurality of cleaning fluid buffering gas bag, for the usefulness of No. 2 enzyme digestion reactions of enzymatic vessel.The yellow seriflux that produces from the bean curd production line is stored in yellow seriflux buffers packet and the yellow seriflux storage tank for subsequent use.The brewer's yeast batching places the brewer's yeast holding vessel for subsequent use.Brewer's yeast in the brewer's yeast holding vessel is pumped to enzymolysis in No. 1, the enzymatic vessel, after enzymolysis finishes, the brewer's yeast precipitated liquid of pot bottom is sent in No. 2, the enzymatic vessel for subsequent use, the brewer's yeast clear liquid on tank top is delivered to the centrifuge Separation of Solid and Liquid, the solid content of separating is that yeast cell wall can be for the preparation of zymosan, and it is for subsequent use that the brewer's yeast clear liquid of separating is delivered to concentration tank.Existing brewer's yeast precipitated liquid in sodium hydrate aqueous solution cleaning fluid in the cleaning fluid holding vessel and the enzymatic vessel is mixed enzymolysis, and it is for subsequent use to deliver to concentration tank after enzymolysis finishes.Then to the brewer's yeast clear liquid concentration in the concentration tank, obtain part finished product yeast extract and partially mixed solution, mixed liquor is sent into the blending of Maillard reaction tank and is processed, and yellow seriflux one for subsequent use reacts in the adding yellow seriflux storage tank, prepares flavoring.
All employings stainless steel that device preparation flavoring applies to, thus so that the flavoring in the equipment Pipe-Line is not subject to the pollution of miscellaneous bacteria, guarantee to greatest extent the quality of flavoring.
After the canned end of a collection of flavoring, No. 12 series connection of the pipeline that arranges between Maillard reaction tank and flavoring canning line are provided with the canning line purge tank, utilize the pure water of storing in the canning line purge tank that Maillard reaction tank, canned storage tank and flavoring canning line are carried out cleaning treatment, be convenient to the production of next group flavoring.
Description of drawings
The present invention will be further described in detail below in conjunction with the drawings and specific embodiments.
Diagram is the apparatus sketch of a kind of device for preparing flavoring in conjunction with beans and brewer's yeast of the present invention and preparation method thereof.
The specific embodiment
Of the present inventionly a kind ofly prepare the device of flavoring in conjunction with beans and brewer's yeast, comprise hydrogen storage aqueous solution of sodium oxide cleaning fluid cleaning fluid holding vessel and a plurality of cleaning fluid buffering gas bag, connect this cleaning fluid holding vessel and cleaning fluid buffering gas bag be used for No. 1, pipeline that feed liquid transports and pump No. 1; Comprise the brewer's yeast holding vessel that stores the brewer's yeast batching that is used for the making flavoring; Comprise and assure the road No. 2 with brewer's yeast holding vessel, cleaning fluid cushion gas respectively and No. 1, enzymatic vessel, No. 2, enzymatic vessel that No. 2, pump, No. 13, pipeline and pump are connected for No. 13, be provided with No. 3, No. 3, pipeline connecting No. 2, No. 1, described enzymatic vessel and enzymatic vessel and pump between No. 1, enzymatic vessel and the enzymatic vessel number of being connected, No. 1, enzymatic vessel, enzymatic vessel are respectively arranged with No. 4, pipeline being connected with centrifuge and pump for No. 2 No. 4, and centrifuge is provided with No. 5, pipeline connecting concentration tank and pump No. 5; Comprise for the Maillard reaction tank of flavoring blending and canned storage tank and be connected No. 7, No. 6, pipeline and No. 6, the pump that connects this Maillard reaction tank and canned storage tank, No. 7, the pipeline that connects this canned storage tank and flavoring canning line and pump with the flavoring canning line, this No. 8, Maillard reaction tank pipeline and pump connect concentration tank No. 8; Comprise store the yellow seriflux holding vessel utilize beans batching gained yellow seriflux in the flavoring with are connected yellow seriflux buffering gas bag, connect this yellow seriflux buffering gas bag and yellow seriflux holding vessel be used for No. 9, pipeline that feed liquid transports and pump No. 9, wherein yellow seriflux buffering gas bag connects the yellow seriflux feeder that stores yellow seriflux when beans is made bean curd; Comprise No. 10, No. 10, pipeline connecting yellow seriflux holding vessel and Maillard reaction tank and pump.
Pipeline upward is connected with at random cleaning fluid feeder for No. 11 by No. 11, pipeline and pump No. 1, this at random the cleaning fluid feeder place production equipment below for flavoring beans batching gained bean curd, thereby the rinse water of the self-cleaning bean curd production line of collecting is finally collected in the cleaning fluid buffering gas bag.
Be provided with pipeline No. 12 between Maillard reaction tank and flavoring canning line, No. 12 upper series connection of this pipeline are provided with the canning line purge tank.Thereby after the canned end of a collection of flavoring, No. 12 series connection of the pipeline that arranges between Maillard reaction tank and flavoring canning line are provided with the canning line purge tank, utilize the pure water of storing in the canning line purge tank that Maillard reaction tank, canned storage tank and flavoring canning line are carried out cleaning treatment, be convenient to the production of next group flavoring.
For so that the preparation relevant device of flavoring and the pollution that the flavoring in the pipeline is not subject to miscellaneous bacteria, guarantee to greatest extent the quality of flavoring, the cleaning fluid holding vessel, cleaning fluid buffering gas bag, No. 1, pipeline, the brewer's yeast holding vessel, No. 2, pipeline, No. 1, enzymatic vessel, No. 3, pipeline, No. 2, enzymatic vessel, No. 4, pipeline, centrifuge, No. 5, pipeline, concentration tank, No. 8, pipeline, the Maillard reaction tank, No. 6, pipeline, canned storage tank, No. 7, pipeline, the flavoring canning line, No. 12, pipeline, the canning line purge tank, cleaning fluid feeder at random, No. 11, pipeline, pipeline is stainless steel for No. 13 and keeps externally airtight when the system material.
A kind ofly prepare the preparation method of flavoring in conjunction with beans and brewer's yeast, be applied to prepare in conjunction with beans and brewer's yeast the device of flavoring, comprise the steps: the collection of (1) sodium hydrate aqueous solution cleaning fluid; (2) the enzymolysis pre-treatment step of brewer's yeast; (3) enzymolysis step of the mixed solution of the sodium hydrate aqueous solution cleaning fluid of the pretreated brewer's yeast of described enzymolysis and described collection; (4) concentration of described mixed solution; (5) flavoring blending step.
The collection of sodium hydrate aqueous solution cleaning fluid comprises:
(1) beans being order the yellow seriflux that produces when halogen curing and hydraulic pressure are made bean curd collects in the yellow seriflux feeder, finally enter in the yellow seriflux buffering gas bag that links to each other with the yellow seriflux feeder, add temperature in the temperature control yellow seriflux buffering gas bag more than 65 ℃, then utilize No. 9, pump to cushion in the yellow seriflux vacuum suction yellow seriflux holding vessel in the gas bag yellow seriflux for subsequent use;
(2) collect and to place for the production equipment below of the flavoring beans batching gained bean curd sodium hydrate aqueous solution cleaning fluid of cleaning fluid feeder at random, utilize No. 11 vacuum of pump to be pumped into cleaning fluid buffering gas bag, be incubated simultaneously more than 65 ℃ for subsequent use;
(3) in the cleaning fluid holding vessel, add pure water, and add therein 2.5% sodium bicarbonate(edible), prepare the sodium hydrate aqueous solution cleaning fluid;
(4) then with No. 1, pump with the buffering of the sodium hydrate aqueous solution cleaning fluid vacuum suction cleaning fluid in cleaning fluid holding vessel gas bag, and the sodium hydrate aqueous solution cleaning fluid vacuum of again utilizing pump No. 1 cleaning fluid to be cushioned in the gas bag is pumped in the cleaning fluid holding vessel;
(5) then use again the pure water of equal volume, with No. 1, pump with the buffering of the sodium hydrate aqueous solution cleaning fluid vacuum suction cleaning fluid in cleaning fluid holding vessel gas bag, and again utilize the pump 1 good sodium hydrate aqueous solution cleaning fluid vacuum that cleaning fluid is cushioned in the gas bag to be pumped in the cleaning fluid holding vessel, be incubated simultaneously more than 65 ℃ for subsequent use.
The enzymolysis pre-treatment step of brewer's yeast comprises:
(1) with the brewer's yeast in the brewer's yeast holding vessel by in No. 1, No. 2 vacuum suction of the pump enzymatic vessel, be warming up to 55 ℃ ~ 60 ℃, carry out batch type, per hour stir 3 times, each 5min continues 12-36h, is used for removing alcohol and the volatile ester class peculiar smell of beer;
(2) in No. 1, enzymatic vessel, add food grade hydrochloric acid, brewer's yeast is carried out neutralization reaction, the pH value of adjusting brewer's yeast equals 5, in this process, guarantee temperature constant in No. 1, the enzymatic vessel at 55 ℃, then in No. 1, enzymatic vessel, add 0.3% tannase, carry out batch type, per hour stir 3 times, each 5min continues 6h, is used for sloughing the bitter taste that tannin that hops brings produces;
(3) in No. 1, enzymatic vessel, add food grade hydrochloric acid, the pH value of adjusting brewer's yeast equals 5, guarantee that in this process temperature constant in No. 1, the enzymatic vessel is at 55 ℃, then in No. 1, enzymatic vessel, add 0.1% aminopeptidase, 0.2% neutral proteinase, 0.2% dextranase, carry out batch type, per hour stir 3 times, each 5min continues 36-48h; In the enzymolysis process, the later situation of breaking by microscopic examination beer yeast cells wall of 30h is until behind most of brewer's yeast broken wall, when microscopically is not almost found new broken wall, finish the enzymolysis preliminary treatment of brewer's yeast.Then stop the brewer's yeast in No. 1, the enzymatic vessel is stirred, and insulation precipitation 6h.
The enzymolysis step of the mixed solution of the sodium hydrate aqueous solution cleaning fluid of the pretreated brewer's yeast of enzymolysis and described collection comprises:
(1) with 30% brewer's yeast precipitated liquid of No. 1 bottom precipitation of enzymatic vessel with stand-by in No. 2, No. 3 vacuum suction of the pump enzymatic vessel;
(2) with the brewer's yeast clear liquid on No. 1 top 70% of enzymatic vessel with carrying out Separation of Solid and Liquid in No. 4 vacuum suction of the pump centrifuge, the solid content that obtains for for the preparation of the yeast cell wall of zymosan, the brewer's yeast clear liquid that obtains is pumped in the concentration tank with No. 5 vacuum of pump, guarantee that the temperature in the concentration tank is controlled at 85 ℃, the duration is more than or equal to 30min; The concentration tank enzyme that goes out was stand-by after duration finished;
(3) utilizing No. 13, pump that cleaning liquid is cushioned sodium hydrate aqueous solution cleaning fluid vacuum in the gas bag is pumped in No. 2, the enzymatic vessel, carry out mix and blend with existing brewer's yeast precipitated liquid in No. 2, the enzymatic vessel, temperature in No. 2, the controlled enzymatic hydrolysis tank is at 57 ℃, and the pH value of allocating both mixed solutions equals 6; Then the compound protease of adding 0.3% in mixed solution is incubated enzymolysis 8h;
(4) then utilize No. 4, pump that the mixed solution vacuum in No. 2, the enzymatic vessel is pumped into centrifuge and carry out Separation of Solid and Liquid, the solid content that obtains for for the preparation of the yeast cell wall of zymosan, the brewer's yeast clear liquid that obtains is pumped in the concentration tank with pump 5 vacuum, guarantee that the temperature in the concentration tank is controlled at 85 ℃, the duration is more than or equal to 30min; The concentration tank enzyme that goes out was stand-by after duration finished.
The concentration of mixed solution comprises:
(1) temperature in the control concentration tank is carried out concentration at 65 ℃ to the brewer's yeast clear liquid in the concentration tank; When solid content was 35% in the brewer's yeast clear liquid, time-out was concentrated, utilizes pump to send in the Maillard reaction tank brewer's yeast clear liquid vacuum of half in the concentration tank stand-by No. 8; Second half brewer's yeast clear liquid in the concentration tank is continued to concentrate, and temperature is controlled at below 70 ℃, when solid content is 65% in being concentrated to the brewer's yeast clear liquid, stops to concentrate, and obtains the finished product yeast extract.
Flavoring blending step comprises:
(1) add in the Maillard reaction tank 2% maltose, 2.5% glucose, 1% fructose, be pre-stored in the canning line purge tank 20% pure water, in the food grade hydrochloric acid neutralization reaction of adding 1%, the Maillard reaction tank is stirred, the neutralization reaction time is 1h, and the temperature during the neutralization reaction in the Maillard reaction tank is controlled at 115 ℃;
(2) utilize No. 10, pump that the yellow seriflux vacuum in the yellow seriflux holding vessel is pumped in the Maillard reaction tank, the ratio of existing solution is 1:1 in control yellow seriflux and the Maillard reaction tank, then in the Maillard reaction tank, add the edible salt of 12-15%, the edible natural pigment of 0.01-0.03%, and stir, obtain the mixing material flavoring.Then to the cooling of the mixing material flavoring in the Maillard reaction tank, so that the temperature of mixing material flavoring is controlled to 5-8 ℃;
(3) then with No. 6, pump the mixing material flavoring vacuum in the Maillard reaction tank is pumped in the canned storage tank, the temperature of controlling in the canned storage tank remains on 5-8 ℃; Then with No. 7, pump the mixing material flavoring vacuum in the canned storage tank is pumped into and carries out automatic canning in the flavoring canning line, finally obtain seasoner products;
(4) after the canned end, utilize 65 ℃ pure water in the canning line purge tank on No. 12, the pipeline that flavoring canning line and pipeline are cleaned for No. 12,65 ℃ the pure water that cleans usefulness is stored in the canning line purge tank after cleaning and finishing, and supply recycles.
For subsequent use by the sodium hydrate aqueous solution cleaning fluid being stored in cleaning fluid holding vessel and a plurality of cleaning fluid buffering gas bag, for the usefulness of No. 2 enzyme digestion reactions of enzymatic vessel.The yellow seriflux that produces from the bean curd production line is stored in yellow seriflux buffers packet and the yellow seriflux storage tank for subsequent use.The brewer's yeast batching places the brewer's yeast holding vessel for subsequent use.Brewer's yeast in the brewer's yeast holding vessel is pumped to enzymolysis in No. 1, the enzymatic vessel, after enzymolysis finishes, the brewer's yeast precipitated liquid of pot bottom is sent in No. 2, the enzymatic vessel for subsequent use, the brewer's yeast clear liquid on tank top is delivered to the centrifuge Separation of Solid and Liquid, the solid content of separating is that yeast cell wall can be for the preparation of zymosan, and it is for subsequent use that the brewer's yeast clear liquid of separating is delivered to concentration tank.Existing brewer's yeast precipitated liquid in sodium hydrate aqueous solution cleaning fluid in the cleaning fluid holding vessel and the enzymatic vessel is mixed enzymolysis, and it is for subsequent use to deliver to concentration tank after enzymolysis finishes.Then to the brewer's yeast clear liquid concentration in the concentration tank, obtain part finished product yeast extract and partially mixed solution, mixed liquor is sent into the blending of Maillard reaction tank and is processed, and yellow seriflux one for subsequent use reacts in the adding yellow seriflux storage tank, prepares flavoring.
More than the embodiment of the invention is had been described in detail, but described content only is the preferred embodiment of the invention, can not be considered to for the practical range that limits the invention.All equalizations of doing according to the invention application range change and improve etc., all should belong within the patent covering scope of the invention.
Claims (10)
1. device for preparing flavoring in conjunction with beans and brewer's yeast, it is characterized in that, comprise the cleaning fluid holding vessel of hydrogen storage aqueous solution of sodium oxide cleaning fluid and a plurality of cleaning fluid buffering gas bag, connect described cleaning fluid holding vessel and cleaning fluid buffering gas bag be used for No. 1, pipeline that feed liquid transports and pump No. 1; Comprise the brewer's yeast holding vessel that stores the brewer's yeast batching that is used for the making flavoring; Comprise and assure the road No. 2 with brewer's yeast holding vessel, cleaning fluid cushion gas respectively and No. 1, enzymatic vessel, No. 2, enzymatic vessel that No. 2, pump, No. 13, pipeline and pump are connected for No. 13, be provided with No. 3, No. 3, pipeline connecting No. 2, No. 1, described enzymatic vessel and enzymatic vessel and pump between No. 1, enzymatic vessel and the enzymatic vessel number of being connected, No. 1, enzymatic vessel, enzymatic vessel are respectively arranged with No. 4, pipeline being connected with centrifuge and pump for No. 2 No. 4, and centrifuge is provided with No. 5, pipeline connecting concentration tank and pump No. 5; Comprise for the Maillard reaction tank of flavoring blending and canned storage tank and be connected No. 7, No. 6, pipeline connecting described Maillard reaction tank and canned storage tank and No. 6, pump, No. 7, the pipeline that connects described canned storage tank and flavoring canning line and pump with the flavoring canning line, No. 8, described Maillard reaction tank pipeline and pump connect concentration tank No. 8; Comprise store the yellow seriflux holding vessel utilize beans batching gained yellow seriflux in the flavoring with are connected yellow seriflux buffering gas bag, connect described yellow seriflux buffering gas bag and yellow seriflux holding vessel be used for No. 9, pipeline that feed liquid transports and pump No. 9, wherein yellow seriflux buffering gas bag connects the yellow seriflux feeder that stores yellow seriflux when beans is made bean curd; Comprise No. 10, No. 10, pipeline connecting yellow seriflux holding vessel and Maillard reaction tank and pump.
2. a kind of device for preparing flavoring in conjunction with beans and brewer's yeast as claimed in claim 1, it is characterized in that, described pipeline upward is connected with at random cleaning fluid feeder for No. 11 by No. 11, pipeline and pump No. 1, and described at random cleaning fluid feeder places the production equipment below for flavoring beans batching gained bean curd.
3. as claimed in claim 1ly a kind ofly prepare the device of flavoring in conjunction with beans and brewer's yeast, it is characterized in that be provided with pipeline No. 12 between described Maillard reaction tank and flavoring canning line, No. 12 upper series connection of described pipeline are provided with the canning line purge tank.
4. such as claims 1 to 3 any one described a kind of device for preparing flavoring in conjunction with beans and brewer's yeast wherein, it is characterized in that described cleaning fluid holding vessel, cleaning fluid buffering gas bag, No. 1, pipeline, the brewer's yeast holding vessel, No. 2, pipeline, No. 1, enzymatic vessel, No. 3, pipeline, No. 2, enzymatic vessel, No. 4, pipeline, centrifuge, No. 5, pipeline, concentration tank, No. 8, pipeline, the Maillard reaction tank, No. 6, pipeline, canned storage tank, No. 7, pipeline, the flavoring canning line, No. 12, pipeline, the canning line purge tank, cleaning fluid feeder at random, No. 11, pipeline, pipeline is stainless steel for No. 13 and keeps externally airtight when the system material.
5. one kind prepares the preparation method of flavoring in conjunction with beans and brewer's yeast, is applied to claimed in claim 1ly prepare the device of flavoring in conjunction with beans and brewer's yeast, it is characterized in that, comprises the steps: the collection of (1) sodium hydrate aqueous solution cleaning fluid; (2) the enzymolysis pre-treatment step of brewer's yeast; (3) enzymolysis step of the mixed solution of the sodium hydrate aqueous solution cleaning fluid of the pretreated brewer's yeast of described enzymolysis and described collection; (4) concentration of described mixed solution; (5) flavoring blending step.
6. as claimed in claim 5ly a kind ofly prepare the preparation method of flavoring in conjunction with beans and brewer's yeast, it is characterized in that the collection of described sodium hydrate aqueous solution cleaning fluid comprises:
(1) beans being order the yellow seriflux that produces when halogen curing and hydraulic pressure are made bean curd collects in the yellow seriflux feeder, finally enter in the yellow seriflux buffering gas bag that links to each other with the yellow seriflux feeder, add temperature in the temperature control yellow seriflux buffering gas bag more than 65 ℃, then utilize No. 9, pump to cushion in the yellow seriflux vacuum suction yellow seriflux holding vessel in the gas bag yellow seriflux for subsequent use;
(2) collect and to place for the production equipment below of the flavoring beans batching gained bean curd sodium hydrate aqueous solution cleaning fluid of cleaning fluid feeder at random, utilize No. 11 vacuum of pump to be pumped into cleaning fluid buffering gas bag, be incubated simultaneously more than 65 ℃ for subsequent use;
(3) in the cleaning fluid holding vessel, add pure water, and add therein 2.5% sodium bicarbonate(edible), prepare the sodium hydrate aqueous solution cleaning fluid;
(4) then with No. 1, pump with the buffering of the sodium hydrate aqueous solution cleaning fluid vacuum suction cleaning fluid in cleaning fluid holding vessel gas bag, and the sodium hydrate aqueous solution cleaning fluid vacuum of again utilizing pump No. 1 cleaning fluid to be cushioned in the gas bag is pumped in the cleaning fluid holding vessel;
(5) then use again the pure water of equal volume, with No. 1, pump with the buffering of the sodium hydrate aqueous solution cleaning fluid vacuum suction cleaning fluid in cleaning fluid holding vessel gas bag, and again utilize the pump 1 good sodium hydrate aqueous solution cleaning fluid vacuum that cleaning fluid is cushioned in the gas bag to be pumped in the cleaning fluid holding vessel, be incubated simultaneously more than 65 ℃ for subsequent use.
7. as claimed in claim 5ly a kind ofly prepare the preparation method of flavoring in conjunction with beans and brewer's yeast, it is characterized in that the enzymolysis pre-treatment step of described brewer's yeast comprises:
(1) with the brewer's yeast in the brewer's yeast holding vessel by in No. 1, No. 2 vacuum suction of the pump enzymatic vessel, be warming up to 55 ℃ ~ 60 ℃, carry out batch type, per hour stir 3 times, each 5min continues 12-36h, is used for removing alcohol and the volatile ester class peculiar smell of beer;
(2) in No. 1, enzymatic vessel, add food grade hydrochloric acid, brewer's yeast is carried out neutralization reaction, the pH value of adjusting brewer's yeast equals 5, in this process, guarantee temperature constant in No. 1, the enzymatic vessel at 55 ℃, then in No. 1, enzymatic vessel, add 0.3% tannase, carry out batch type, per hour stir 3 times, each 5min continues 6h, is used for sloughing the bitter taste that tannin that hops brings produces;
(3) in No. 1, enzymatic vessel, add food grade hydrochloric acid, the pH value of adjusting brewer's yeast equals 5, guarantee that in this process temperature constant in No. 1, the enzymatic vessel is at 55 ℃, then in No. 1, enzymatic vessel, add 0.1% aminopeptidase, 0.2% neutral proteinase, 0.2% dextranase, carry out batch type, per hour stir 3 times, each 5min continues 36-48h; In the enzymolysis process, the later situation of breaking by microscopic examination beer yeast cells wall of 30h is until behind most of brewer's yeast broken wall, when microscopically is not almost found new broken wall, finish the enzymolysis preliminary treatment of brewer's yeast; Then stop the brewer's yeast in No. 1, the enzymatic vessel is stirred, and insulation precipitation 6h.
8. as claimed in claim 5ly a kind ofly prepare the preparation method of flavoring in conjunction with beans and brewer's yeast, it is characterized in that the enzymolysis step of the mixed solution of the sodium hydrate aqueous solution cleaning fluid of the pretreated brewer's yeast of described enzymolysis and described collection comprises:
(1) with 30% brewer's yeast precipitated liquid of No. 1 bottom precipitation of enzymatic vessel with stand-by in No. 2, No. 3 vacuum suction of the pump enzymatic vessel;
(2) with the brewer's yeast clear liquid on No. 1 top 70% of enzymatic vessel with carrying out Separation of Solid and Liquid in No. 4 vacuum suction of the pump centrifuge, the solid content that obtains for for the preparation of the yeast cell wall of zymosan, the brewer's yeast clear liquid that obtains is pumped in the concentration tank with No. 5 vacuum of pump, guarantee that the temperature in the concentration tank is controlled at 85 ℃, the duration is more than or equal to 30min; The concentration tank enzyme that goes out was stand-by after duration finished;
(3) utilizing No. 13, pump that cleaning liquid is cushioned sodium hydrate aqueous solution cleaning fluid vacuum in the gas bag is pumped in No. 2, the enzymatic vessel, carry out mix and blend with existing brewer's yeast precipitated liquid in No. 2, the enzymatic vessel, temperature in No. 2, the controlled enzymatic hydrolysis tank is at 57 ℃, and the pH value of allocating both mixed solutions equals 6; Then the compound protease of adding 0.3% in mixed solution is incubated enzymolysis 8h;
(4) then utilize No. 4, pump that the mixed solution vacuum in No. 2, the enzymatic vessel is pumped into centrifuge and carry out Separation of Solid and Liquid, the solid content that obtains for for the preparation of the yeast cell wall of zymosan, the brewer's yeast clear liquid that obtains is pumped in the concentration tank with pump 5 vacuum, guarantee that the temperature in the concentration tank is controlled at 85 ℃, the duration is more than or equal to 30min; The concentration tank enzyme that goes out was stand-by after duration finished.
9. as claimed in claim 5ly a kind ofly prepare the preparation method of flavoring in conjunction with beans and brewer's yeast, it is characterized in that the concentration of described mixed solution comprises:
(1) temperature in the control concentration tank is carried out concentration at 65 ℃ to the brewer's yeast clear liquid in the concentration tank; When solid content was 35% in the brewer's yeast clear liquid, time-out was concentrated, utilizes pump to send in the Maillard reaction tank brewer's yeast clear liquid vacuum of half in the concentration tank stand-by No. 8; Second half brewer's yeast clear liquid in the concentration tank is continued to concentrate, and temperature is controlled at below 70 ℃, when solid content is 65% in being concentrated to the brewer's yeast clear liquid, stops to concentrate, and obtains the finished product yeast extract.
10. as claimed in claim 5ly a kind ofly prepare the preparation method of flavoring in conjunction with beans and brewer's yeast, it is characterized in that described flavoring blending step comprises:
(1) add in the Maillard reaction tank 2% maltose, 2.5% glucose, 1% fructose, be pre-stored in the canning line purge tank 20% pure water, in the food grade hydrochloric acid neutralization reaction of adding 1%, the Maillard reaction tank is stirred, the neutralization reaction time is 1h, and the temperature during the neutralization reaction in the Maillard reaction tank is controlled at 115 ℃;
(2) utilize No. 10, pump that the yellow seriflux vacuum in the yellow seriflux holding vessel is pumped in the Maillard reaction tank, the ratio of existing solution is 1:1 in control yellow seriflux and the Maillard reaction tank, then in the Maillard reaction tank, add the edible salt of 12-15%, the edible natural pigment of 0.01-0.03%, and stir, obtain the mixing material flavoring; Then to the cooling of the mixing material flavoring in the Maillard reaction tank, so that the temperature of mixing material flavoring is controlled to 5-8 ℃;
(3) then with No. 6, pump the mixing material flavoring vacuum in the Maillard reaction tank is pumped in the canned storage tank, the temperature of controlling in the canned storage tank remains on 5-8 ℃; Then with No. 7, pump the mixing material flavoring vacuum in the canned storage tank is pumped into and carries out automatic canning in the flavoring canning line, finally obtain seasoner products;
(4) after the canned end, utilize 65 ℃ pure water in the canning line purge tank on No. 12, the pipeline that flavoring canning line and pipeline are cleaned for No. 12,65 ℃ the pure water that cleans usefulness is stored in the canning line purge tank after cleaning and finishing, and supply recycles.
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Cited By (5)
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| CN108048297A (en) * | 2017-11-20 | 2018-05-18 | 中国科学院广州能源研究所 | A kind of device applied to oxygenation pretreatment lignocellulosic enzymolysis saccharification water-saving and emission-reducing technique |
| CN108208723A (en) * | 2017-12-27 | 2018-06-29 | 北京味食源食品科技有限责任公司 | A kind of preparation method and equipment of paste spices |
| US10011509B2 (en) | 2013-02-01 | 2018-07-03 | Centro De Investigacion En Alimentacion Y Desarollo, A.C. | Method and system for the integral treatment of wastewater from the maize industry |
| CN108835602A (en) * | 2018-07-11 | 2018-11-20 | 绩溪县老胡家生态农业专业合作社 | A kind of mushroom bamboo shoot fourth beef paste |
| CN115595221A (en) * | 2022-11-15 | 2023-01-13 | 青岛啤酒股份有限公司（Cn） | Method for removing bitter substances of hops in beer yeast paste |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10011509B2 (en) | 2013-02-01 | 2018-07-03 | Centro De Investigacion En Alimentacion Y Desarollo, A.C. | Method and system for the integral treatment of wastewater from the maize industry |
| CN108048297A (en) * | 2017-11-20 | 2018-05-18 | 中国科学院广州能源研究所 | A kind of device applied to oxygenation pretreatment lignocellulosic enzymolysis saccharification water-saving and emission-reducing technique |
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| CN108835602A (en) * | 2018-07-11 | 2018-11-20 | 绩溪县老胡家生态农业专业合作社 | A kind of mushroom bamboo shoot fourth beef paste |
| CN115595221A (en) * | 2022-11-15 | 2023-01-13 | 青岛啤酒股份有限公司（Cn） | Method for removing bitter substances of hops in beer yeast paste |
| CN115595221B (en) * | 2022-11-15 | 2024-01-19 | 青岛啤酒股份有限公司 | Method for removing hops bitter substances in beer yeast paste |
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Denomination of invention: A device and production method for preparing seasoning by combining beans and beer yeast Effective date of registration: 20230403 Granted publication date: 20141126 Pledgee: Anhui jiangzhinan Financing Guarantee Co.,Ltd. Pledgor: ANHUI WEIZHIYUAN BIOTECHNOLOGY Co.,Ltd. Registration number: Y2023980037209 |
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Granted publication date: 20141126 Pledgee: Anhui jiangzhinan Financing Guarantee Co.,Ltd. Pledgor: ANHUI WEIZHIYUAN BIOTECHNOLOGY Co.,Ltd. Registration number: Y2023980037209 |