CN111631380A - Preparation method of yeast extract - Google Patents
Preparation method of yeast extract Download PDFInfo
- Publication number
- CN111631380A CN111631380A CN202010633073.XA CN202010633073A CN111631380A CN 111631380 A CN111631380 A CN 111631380A CN 202010633073 A CN202010633073 A CN 202010633073A CN 111631380 A CN111631380 A CN 111631380A
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- yeast extract
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- fragrance
- hot air
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- 229940041514 candida albicans extract Drugs 0.000 title claims abstract description 49
- 239000012138 yeast extract Substances 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 18
- 238000001291 vacuum drying Methods 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 10
- 238000007873 sieving Methods 0.000 claims abstract description 7
- 235000011837 pasties Nutrition 0.000 claims description 11
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 abstract description 13
- 239000003205 fragrance Substances 0.000 abstract description 12
- 238000005119 centrifugation Methods 0.000 abstract description 6
- 150000002978 peroxides Chemical class 0.000 abstract description 5
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 abstract description 4
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 abstract description 4
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 abstract description 4
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 abstract description 4
- 230000007547 defect Effects 0.000 abstract description 4
- 235000013922 glutamic acid Nutrition 0.000 abstract description 4
- 239000004220 glutamic acid Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000000197 pyrolysis Methods 0.000 abstract description 4
- 235000013372 meat Nutrition 0.000 abstract description 3
- 231100000350 mutagenesis Toxicity 0.000 abstract description 3
- 238000002703 mutagenesis Methods 0.000 abstract description 3
- 235000021049 nutrient content Nutrition 0.000 abstract description 3
- 235000015067 sauces Nutrition 0.000 abstract description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000000539 dimer Substances 0.000 description 1
- 125000003700 epoxy group Chemical group 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- -1 heterocyclic amine compounds Chemical class 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000299 mutagenicity Toxicity 0.000 description 1
- 230000007886 mutagenicity Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B21/00—Arrangements or duct systems, e.g. in combination with pallet boxes, for supplying and controlling air or gases for drying solid materials or objects
- F26B21/001—Drying-air generating units, e.g. movable, independent of drying enclosure
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B21/00—Arrangements or duct systems, e.g. in combination with pallet boxes, for supplying and controlling air or gases for drying solid materials or objects
- F26B21/06—Controlling, e.g. regulating, parameters of gas supply
- F26B21/10—Temperature; Pressure
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B5/00—Drying solid materials or objects by processes not involving the application of heat
- F26B5/04—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Engineering & Computer Science (AREA)
- General Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Mechanical Engineering (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a preparation method of yeast extract, which comprises the steps of placing paste yeast extract in a vacuum environment with the vacuum degree of 0.08-0.095 Mpa and the temperature of 78-85 ℃ for drying treatment, wherein the drying time is 30-45 min, then crushing and sieving to obtain a yeast extract product, and compared with the traditional hot air high-temperature centrifugal spray drying method, the yeast extract prepared by adopting the vacuum drying method greatly reduces the pyrolysis mutagenesis of leucine, glutamic acid and the like in the product, reduces the generation of fat peroxide, and further improves the safety and nutrition of the product; compared with the product dried by the common hot air high-temperature centrifugation/pressure spray drying method, the product has stronger fragrance (such as meat fragrance, fresh fragrance, sauce fragrance and the like), and the defects of burnt taste and reduced product nutrient content generated by the common hot air high-temperature centrifugation/pressure spray drying method are effectively inhibited.
Description
[ technical field ] A method for producing a semiconductor device
The invention belongs to the technical field of seasoning processing, and particularly relates to a preparation method of yeast extract.
[ background of the invention ]
At present, all yeast extract production enterprises adopt a high-temperature (more than or equal to 160 ℃) hot air centrifugal spray drying or pressure spray drying method to produce powdery products. For the production process, the following disadvantages exist:
firstly, as the yeast extract belongs to a high-protein product, leucine, glutamic acid and other heterocyclic amine compounds with mutagenicity are easily generated in the product due to pyrolysis in the drying process at high temperature (more than or equal to 160 ℃);
secondly, when the fat in the yeast is heated to a temperature of l 60-180 ℃ or higher, especially 250 ℃, peroxide, low molecular decomposition products, dimer and multimer of fatty acid, carbon group and epoxy group, etc. are generated, so that the fatty acid is oxidized, and has certain toxicity and damages nutrients such as amino acid, etc.
In view of the above, we provide a solution to consider more product safety and nutrition, and also from the viewpoint of increasing product flavor.
[ summary of the invention ]
The invention aims to overcome the defects of the prior art and provides a preparation method of a yeast extract.
In order to solve the technical problems, the invention adopts the following technical scheme:
the preparation method of the yeast extract is characterized by comprising the following steps of:
1) preparing a paste yeast extract;
2) drying the pasty yeast extract in a vacuum environment with the vacuum degree of 0.08-0.095 Mpa and the temperature of 78-85 ℃ for 30-45 min;
3) crushing the yeast extract after vacuum drying treatment, and sieving to obtain the yeast extract;
4) and (6) packaging.
In a further improvement, the moisture content of the cream yeast extract is 30-45%.
In a further development, in step 3), the mesh number in the screening process is 60 mesh.
Compared with the prior art, the invention has the beneficial effects that: compared with the traditional hot air high-temperature centrifugal spray drying method, the yeast extract prepared by the vacuum drying method greatly reduces the pyrolysis mutagenesis of each component (especially leucine and glutamic acid) of the product, reduces the generation of fat peroxide, and further improves the safety and nutrition of the product; by adopting the vacuum drying method and controlling the temperature, the vacuum degree and the drying time, the dried yeast extract product has stronger fragrance (such as meat fragrance, fresh fragrance, sauce fragrance and the like) than the product dried by the common hot air high-temperature centrifugation/pressure spray drying method, and the defects of burnt taste and reduced product nutrient content generated by the common hot air high-temperature centrifugation/pressure spray drying method are effectively inhibited.
The present invention will be described in further detail with reference to specific embodiments below:
[ detailed description ] embodiments
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example one
A preparation method of yeast extract comprises the following steps:
1) preparing a pasty yeast extract, wherein the water content of the pasty yeast extract is 30%;
2) drying the pasty yeast extract in vacuum environment with vacuum degree of 0.08Mpa and temperature of 78 deg.C for 45 min;
3) crushing the yeast extract after vacuum drying treatment, and sieving with a 60-mesh sieve to obtain the yeast extract;
4) and (6) packaging.
Example two
A preparation method of yeast extract comprises the following steps:
1) preparing a pasty yeast extract, wherein the water content of the pasty yeast extract is 40%;
2) drying the pasty yeast extract in vacuum environment with vacuum degree of 0.09Mpa and temperature of 82 deg.C for 37 min;
3) crushing the yeast extract after vacuum drying treatment, and sieving with a 60-mesh sieve to obtain the yeast extract;
4) and (6) packaging.
EXAMPLE III
A preparation method of yeast extract comprises the following steps:
1) preparing a pasty yeast extract, wherein the water content of the pasty yeast extract is 45%;
2) drying the pasty yeast extract in vacuum environment with vacuum degree of 0.095Mpa and temperature of 85 deg.C for 30 min;
3) crushing the yeast extract after vacuum drying treatment, and sieving with a 60-mesh sieve to obtain the yeast extract;
4) and (6) packaging.
The cream yeast extract in each embodiment is obtained by screening yeast strains, and after the propagation growth and fermentation of the yeast strains are completed.
Test data:
the same batch of yeast extract (paste) is prepared by respectively utilizing vacuum drying treatment and hot air high-temperature centrifugal spray drying treatment, and the amino acid component detection and analysis of the yeast extract are as follows: (tables 1 and 2 show)
(Table 1)
(Table 2)
The same batch of yeast extract (paste) is prepared by respectively utilizing vacuum drying treatment and hot air high-temperature centrifugal spray drying treatment, and the detection and analysis of the fat peroxide value component of the yeast extract are as follows: (shown in Table 3)
(Table 3)
Compared with the traditional hot air high-temperature centrifugal spray drying method, the yeast extract prepared by the vacuum drying method greatly reduces the pyrolysis mutagenesis of each component (especially leucine and glutamic acid) of the product, reduces the generation of fat peroxide, and further improves the safety and nutrition of the product; by adopting the vacuum drying method and controlling the temperature, the vacuum degree and the drying time, the dried yeast extract product has stronger fragrance (such as meat fragrance, fresh fragrance, sauce fragrance and the like) than the product dried by the common hot air high-temperature centrifugation/pressure spray drying method, and the defects of burnt taste and reduced product nutrient content generated by the common hot air high-temperature centrifugation/pressure spray drying method are effectively inhibited.
Although the present invention has been described in detail with reference to the above embodiments, it will be apparent to those skilled in the art from this disclosure that various changes or modifications can be made herein without departing from the principles and spirit of the invention as defined by the appended claims. Therefore, the detailed description of the embodiments of the present disclosure is to be construed as merely illustrative, and not limitative of the remainder of the disclosure, but rather to limit the scope of the disclosure to the full extent set forth in the appended claims.
Claims (3)
1. The preparation method of the yeast extract is characterized by comprising the following steps of:
1) preparing a paste yeast extract;
2) drying the pasty yeast extract in a vacuum environment with the vacuum degree of 0.08-0.095 Mpa and the temperature of 78-85 ℃ for 30-45 min;
3) crushing the yeast extract after vacuum drying treatment, and sieving to obtain the yeast extract;
4) and (6) packaging.
2. The method of claim 1, wherein the moisture content of the cream yeast extract is 30-45%.
3. The method according to claim 1, wherein the sieving treatment is performed with a 60 mesh sieve in step 3).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010633073.XA CN111631380A (en) | 2020-07-02 | 2020-07-02 | Preparation method of yeast extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010633073.XA CN111631380A (en) | 2020-07-02 | 2020-07-02 | Preparation method of yeast extract |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111631380A true CN111631380A (en) | 2020-09-08 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010633073.XA Pending CN111631380A (en) | 2020-07-02 | 2020-07-02 | Preparation method of yeast extract |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111631380A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114651964A (en) * | 2020-12-23 | 2022-06-24 | 安琪酵母股份有限公司 | Non-meat-source yeast extract with strong meat flavor and preparation method thereof |
| CN114651965A (en) * | 2020-12-23 | 2022-06-24 | 安琪酵母股份有限公司 | Non-meat-source characteristic meat flavor yeast extract and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109157851A (en) * | 2018-07-09 | 2019-01-08 | 武汉美味源生物工程有限公司 | The drying means and device of yeast and its extract or extract |
-
2020
- 2020-07-02 CN CN202010633073.XA patent/CN111631380A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109157851A (en) * | 2018-07-09 | 2019-01-08 | 武汉美味源生物工程有限公司 | The drying means and device of yeast and its extract or extract |
Non-Patent Citations (3)
| Title |
|---|
| 侯红萍等: "《粮食加工技术》", 31 August 2005, 中国社会出版社 * |
| 励建荣等: "一种新颖高级调味料――酵母精的制备和市场前景", 《中国调味品》 * |
| 王治权等: "《啤酒酵母实用技术》", 31 May 1990, 上海科学普及出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114651964A (en) * | 2020-12-23 | 2022-06-24 | 安琪酵母股份有限公司 | Non-meat-source yeast extract with strong meat flavor and preparation method thereof |
| CN114651965A (en) * | 2020-12-23 | 2022-06-24 | 安琪酵母股份有限公司 | Non-meat-source characteristic meat flavor yeast extract and preparation method thereof |
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Application publication date: 20200908 |
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