CN112515160A - Preparation method of yeast extract - Google Patents
Preparation method of yeast extract Download PDFInfo
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- CN112515160A CN112515160A CN202011555642.XA CN202011555642A CN112515160A CN 112515160 A CN112515160 A CN 112515160A CN 202011555642 A CN202011555642 A CN 202011555642A CN 112515160 A CN112515160 A CN 112515160A
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- China
- Prior art keywords
- yeast
- enzymolysis
- temperature
- milk
- carrying
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- 239000012138 yeast extract Substances 0.000 title claims abstract description 23
- 229940041514 candida albicans extract Drugs 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 49
- 239000008267 milk Substances 0.000 claims abstract description 23
- 210000004080 milk Anatomy 0.000 claims abstract description 23
- 235000013336 milk Nutrition 0.000 claims abstract description 23
- 230000004913 activation Effects 0.000 claims abstract description 16
- 208000035404 Autolysis Diseases 0.000 claims abstract description 15
- 206010057248 Cell death Diseases 0.000 claims abstract description 15
- 230000028043 self proteolysis Effects 0.000 claims abstract description 15
- 238000007599 discharging Methods 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 12
- 239000006228 supernatant Substances 0.000 claims abstract description 12
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 8
- 239000000413 hydrolysate Substances 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 239000000243 solution Substances 0.000 claims abstract description 5
- 239000003651 drinking water Substances 0.000 claims abstract description 4
- 235000020188 drinking water Nutrition 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 239000011259 mixed solution Substances 0.000 claims abstract description 4
- 230000008569 process Effects 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims abstract description 4
- 230000000694 effects Effects 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 101710163270 Nuclease Proteins 0.000 claims description 7
- 108091005804 Peptidases Proteins 0.000 claims description 7
- 239000004365 Protease Substances 0.000 claims description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 7
- 210000002421 cell wall Anatomy 0.000 claims description 7
- 150000001875 compounds Chemical class 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 6
- 238000000605 extraction Methods 0.000 description 6
- 230000007062 hydrolysis Effects 0.000 description 6
- 238000006460 hydrolysis reaction Methods 0.000 description 6
- 210000005253 yeast cell Anatomy 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 4
- 239000002773 nucleotide Substances 0.000 description 4
- 125000003729 nucleotide group Chemical group 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 229920001503 Glucan Polymers 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 230000002358 autolytic effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000003272 mannan oligosaccharides Chemical class 0.000 description 2
- 229920002101 Chitin Polymers 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000206602 Eukaryota Species 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000005684 electric field Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000000126 substance Substances 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
- A23L31/15—Extracts
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
- A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also amino acids
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of yeast extract, which comprises the following steps: (a) adding yeast into the activation tank, slowly adding the activation liquid to form a mixed solution, and keeping the temperature of the activation tank for constant-temperature activation in the adding process to obtain yeast milk; (b) adding salt into the activated yeast milk, heating to 50-60 ℃, then carrying out constant-temperature autolysis, washing a yeast tank and a transfusion pipeline in the section with drinking water before autolysis, and carrying out steam disinfection; (c) carrying out enzymolysis on the autolyzed yeast milk to obtain enzymolysis yeast milk; (d) filtering and separating enzymolysis yeast milk by using a yeast separator, and taking supernatant of enzymolysis liquid for later use; (e) and (3) carrying out vacuum concentration on the supernatant of the enzymatic hydrolysate by using a three-effect concentrator, discharging a small amount of the supernatant of the enzymatic hydrolysate before discharging, and discharging when the moisture content of the concentrated solution is less than 60% to obtain the yeast extract.
Description
Technical Field
The invention relates to the technical field of yeast extract production, in particular to a preparation method of a yeast extract.
Background
The unique seasoning performance of the yeast extract can also be used for seasoning other foods, and the yeast extract can cover various foods or foreign flavors generated by raw and auxiliary materials when added into the products, plays a role in alleviating sour taste and increasing mellow feeling, thereby greatly improving the quality of the products and being widely applied to the industries of instant noodles, meat products, seasonings and the like. Although current yeast extracts have been reported in flavour studies, the study of characteristic meat flavour is not in depth.
The yeast cells are rich in nutrients, but are surrounded by a thick cell wall. The yeast cell is one of eukaryotes, the yeast cell wall of the cell wall structure mainly comprises glucan, mannan-oligosaccharide, glycoprotein and chitin, the glucan forms a matrix of the cell wall, and a layer of mannan-oligosaccharide is covered on the glucan. The structure is very firm and not easy to be destroyed, so that the cell wall is broken to be important to release nutrient substances in yeast cells, and the high-voltage pulse electric field method, the ultrasonic method, the acid method, the enzyme method, the high-voltage homogenization method and the autolysis method are all applied to the production of yeast extracts.
Disclosure of Invention
The technical problem to be solved by the present invention is to provide a method for preparing yeast extract with mild production conditions and capable of retaining most of the nutritional components, aiming at the above-mentioned defects of the prior art.
The invention aims to complete the technical scheme that the preparation method of the yeast extract comprises the following steps:
(a) adding yeast into the activation tank, slowly adding the activation liquid to form a mixed solution, and keeping the temperature of the activation tank for constant-temperature activation in the adding process to obtain yeast milk;
(b) adding salt into the activated yeast milk, heating to 50-60 ℃, then carrying out constant-temperature autolysis, washing a yeast tank and a transfusion pipeline in the section with drinking water before autolysis, and carrying out steam disinfection;
(c) carrying out enzymolysis on the autolyzed yeast milk to obtain enzymolysis yeast milk;
(d) filtering and separating enzymolysis yeast milk by using a yeast separator, and taking supernatant of enzymolysis liquid for later use;
(e) and (3) carrying out vacuum concentration on the supernatant of the enzymatic hydrolysate by using a three-effect concentrator, discharging a small amount of the supernatant of the enzymatic hydrolysate before discharging, and discharging when the moisture content of the concentrated solution is less than 60% to obtain the yeast extract.
Further, in the step (a), the yeast milk is output by using a pump or using backpressure.
Further, in the step (c), the enzymolysis step comprises two stages, wherein the first stage adopts compound protease for enzymolysis, the enzymolysis temperature is 55-60 ℃, the pH value is 5.5-6.5, the temperature is raised after the first stage enzymolysis is finished, the enzyme is deactivated, the second stage enzymolysis is carried out after the temperature is reduced, and the nuclease is adopted for enzymolysis in the second stage.
Further, in the step (d), the yeast separator is a special butterfly-shaped drum type yeast separator, and the water-soluble protein after enzymolysis is separated from the cell wall.
Further, in the step (e), the first-effect temperature of the first vacuum concentrator in the three-effect concentrator is 105 +/-10 ℃, the second-effect temperature is 95 +/-10 ℃, and the third-effect temperature is 85 +/-10 ℃; the first effect temperature of the second vacuum concentrator is 85 +/-10 ℃, the second effect temperature is 75 +/-10 ℃ and the third effect temperature is 65 +/-10 ℃.
The invention has the beneficial technical effects that: the production method of the yeast extract has mild production conditions, can keep most of nutrient components, is suitable for mass production, can effectively activate protease and nuclease in yeast cells by controlling proper temperature, promotes autolysis of yeast, is added with a special compound enzyme preparation for yeast extraction, carries out directional hydrolysis, improves extraction rate and hydrolysis rate, and increases the content of amino acid and flavor nucleotide; controlling proper temperature to make the mixed bacteria not easy to propagate, the autolytic enzyme is not destroyed, the protease and the nuclease in the yeast are activated, the autolysis of the yeast is effectively promoted, the autolysis time can be shortened, the extraction rate is improved, and the content of amino acid and flavor nucleotide is increased; by controlling the pH, the hydrolysis rate is improved to over 52 percent, and meanwhile, the propagation of bacteria or mixed bacteria is inhibited, so that the stable product quality is ensured.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more clearly understood by those skilled in the art, the present invention is further described with reference to the following embodiments.
The preparation method of the yeast extract comprises the following steps:
(a) adding yeast into the activation tank, slowly adding the activation liquid to form a mixed solution, and keeping the temperature of the activation tank for constant-temperature activation in the adding process to obtain yeast milk;
(b) adding salt into the activated yeast milk, heating to 50-60 ℃, then carrying out constant-temperature autolysis, washing a yeast tank and a transfusion pipeline in the section with drinking water before autolysis, and carrying out steam disinfection;
(c) carrying out enzymolysis on the autolyzed yeast milk to obtain enzymolysis yeast milk;
(d) filtering and separating enzymolysis yeast milk by using a yeast separator, and taking supernatant of enzymolysis liquid for later use;
(e) and (3) carrying out vacuum concentration on the supernatant of the enzymatic hydrolysate by using a three-effect concentrator, discharging a small amount of the supernatant of the enzymatic hydrolysate before discharging, and discharging when the moisture content of the concentrated solution is less than 60% to obtain the yeast extract.
In the step (a), the yeast milk is output by a pump or by back pressure. In the step (c), the enzymolysis step comprises two stages, wherein the first stage adopts compound protease for enzymolysis, the enzymolysis temperature is 55-60 ℃, the pH value is 5.5-6.5, the temperature is raised to inactivate enzyme after the first stage enzymolysis is finished, the second stage enzymolysis is carried out after the temperature is reduced, and the nuclease is adopted for enzymolysis in the second stage. In the step (d), the used yeast separator is a special butterfly-shaped drum type yeast separator, so that the water-soluble protein after enzymolysis is separated from the cell wall.
In the step (e), the first effect temperature of the first vacuum concentrator in the three-effect concentrator is 105 +/-10 ℃, the second effect temperature is 95 +/-10 ℃, and the third effect temperature is 85 +/-10 ℃; the first effect temperature of the second vacuum concentrator is 85 +/-10 ℃, the second effect temperature is 75 +/-10 ℃ and the third effect temperature is 65 +/-10 ℃.
The production method of the yeast extract has mild production conditions, can keep most of nutrient components, is suitable for mass production, can effectively activate protease and nuclease in yeast cells by controlling proper temperature, promotes autolysis of yeast, is added with a special compound enzyme preparation for yeast extraction, carries out directional hydrolysis, improves extraction rate and hydrolysis rate, and increases the content of amino acid and flavor nucleotide; controlling proper temperature to make the mixed bacteria not easy to propagate, the autolytic enzyme is not destroyed, the protease and the nuclease in the yeast are activated, the autolysis of the yeast is effectively promoted, the autolysis time can be shortened, the extraction rate is improved, and the content of amino acid and flavor nucleotide is increased; by controlling the pH, the hydrolysis rate is improved to over 52 percent, and meanwhile, the propagation of bacteria or mixed bacteria is inhibited, so that the stable product quality is ensured.
The specific embodiments described herein are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (5)
1. A method for preparing yeast extract is characterized in that: the preparation method comprises the following steps:
(a) adding yeast into the activation tank, slowly adding the activation liquid to form a mixed solution, and keeping the temperature of the activation tank for constant-temperature activation in the adding process to obtain yeast milk;
(b) adding salt into the activated yeast milk, heating to 50-60 ℃, then carrying out constant-temperature autolysis, washing a yeast tank and a transfusion pipeline in the section with drinking water before autolysis, and carrying out steam disinfection;
(c) carrying out enzymolysis on the autolyzed yeast milk to obtain enzymolysis yeast milk;
(d) filtering and separating enzymolysis yeast milk by using a yeast separator, and taking supernatant of enzymolysis liquid for later use;
(e) and (3) carrying out vacuum concentration on the supernatant of the enzymatic hydrolysate by using a three-effect concentrator, discharging a small amount of the supernatant of the enzymatic hydrolysate before discharging, and discharging when the moisture content of the concentrated solution is less than 60% to obtain the yeast extract.
2. The method for producing yeast extract according to claim 1, wherein: in the step (a), the yeast milk is output by a pump or by back pressure.
3. The method for producing yeast extract according to claim 1, wherein: in the step (c), the enzymolysis step comprises two stages, wherein the first stage adopts compound protease for enzymolysis, the enzymolysis temperature is 55-60 ℃, the pH value is 5.5-6.5, the temperature is raised to inactivate enzyme after the first stage enzymolysis is finished, the second stage enzymolysis is carried out after the temperature is reduced, and the nuclease is adopted for enzymolysis in the second stage.
4. The method for producing yeast extract according to claim 1, wherein: in the step (d), the used yeast separator is a special butterfly-shaped drum type yeast separator, so that the water-soluble protein after enzymolysis is separated from the cell wall.
5. The method for producing yeast extract according to claim 1, wherein: in the step (e), the first effect temperature of the first vacuum concentrator in the three-effect concentrator is 105 +/-10 ℃, the second effect temperature is 95 +/-10 ℃, and the third effect temperature is 85 +/-10 ℃; the first effect temperature of the second vacuum concentrator is 85 +/-10 ℃, the second effect temperature is 75 +/-10 ℃ and the third effect temperature is 65 +/-10 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011555642.XA CN112515160A (en) | 2020-12-25 | 2020-12-25 | Preparation method of yeast extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011555642.XA CN112515160A (en) | 2020-12-25 | 2020-12-25 | Preparation method of yeast extract |
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| CN112515160A true CN112515160A (en) | 2021-03-19 |
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| CN202011555642.XA Pending CN112515160A (en) | 2020-12-25 | 2020-12-25 | Preparation method of yeast extract |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103074377A (en) * | 2012-12-17 | 2013-05-01 | 安徽省味之源生物科技有限公司 | Production method of novel yeast extract rich in beer nutrients |
| CN103169130A (en) * | 2011-12-22 | 2013-06-26 | 北京富海科技术有限公司 | Bio-concentration and product development of functional malt extract |
| CN105919137A (en) * | 2016-04-27 | 2016-09-07 | 安琪酵母(崇左)有限公司 | Preparation method of high-protein yeast extract |
| CN105942529A (en) * | 2016-04-27 | 2016-09-21 | 安琪酵母(崇左)有限公司 | Method for preparing yeast extract with high I+G content |
| CN107853706A (en) * | 2017-10-13 | 2018-03-30 | 浙江东成生物科技股份有限公司 | A kind of preparation method of acidproof salt-resistant type yeast extract |
| CN208260213U (en) * | 2018-04-20 | 2018-12-21 | 南通银琪生物科技有限公司 | Alcohol recycle Three-effect concentration device in a kind of brewer's yeast |
| CN111034984A (en) * | 2019-12-23 | 2020-04-21 | 内蒙古红太阳食品有限公司 | Chicken flavor yeast extract |
-
2020
- 2020-12-25 CN CN202011555642.XA patent/CN112515160A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169130A (en) * | 2011-12-22 | 2013-06-26 | 北京富海科技术有限公司 | Bio-concentration and product development of functional malt extract |
| CN103074377A (en) * | 2012-12-17 | 2013-05-01 | 安徽省味之源生物科技有限公司 | Production method of novel yeast extract rich in beer nutrients |
| CN105919137A (en) * | 2016-04-27 | 2016-09-07 | 安琪酵母(崇左)有限公司 | Preparation method of high-protein yeast extract |
| CN105942529A (en) * | 2016-04-27 | 2016-09-21 | 安琪酵母(崇左)有限公司 | Method for preparing yeast extract with high I+G content |
| CN107853706A (en) * | 2017-10-13 | 2018-03-30 | 浙江东成生物科技股份有限公司 | A kind of preparation method of acidproof salt-resistant type yeast extract |
| CN208260213U (en) * | 2018-04-20 | 2018-12-21 | 南通银琪生物科技有限公司 | Alcohol recycle Three-effect concentration device in a kind of brewer's yeast |
| CN111034984A (en) * | 2019-12-23 | 2020-04-21 | 内蒙古红太阳食品有限公司 | Chicken flavor yeast extract |
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Application publication date: 20210319 |
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