CN1982436A - Anti-freezing yeast breeding method and its fermentation - Google Patents
Anti-freezing yeast breeding method and its fermentation Download PDFInfo
- Publication number
- CN1982436A CN1982436A CN 200510122370 CN200510122370A CN1982436A CN 1982436 A CN1982436 A CN 1982436A CN 200510122370 CN200510122370 CN 200510122370 CN 200510122370 A CN200510122370 A CN 200510122370A CN 1982436 A CN1982436 A CN 1982436A
- Authority
- CN
- China
- Prior art keywords
- yeast
- freezing
- fermentation
- bacterial strain
- molasses
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Freeze-resisting yeast breeding method and its fermentation are disclosed. The process is carried out by physically and chemically mutating for yeast strain, culturing while treating in 5-10% glucose solution, culturing by freeze-resisting yeast culture medium, selecting strain, slope culturing by 4Be malt extract to obtain the yeast strain to be bred, fermenting, freezing while de-freezing alternately, separating, sieving, transferring, activating, adding it into 5% glucose solution, mixing, packing, freezing, de-freezing and storing by malt extract slope to obtain the final product. It's cheap and accords to quality standard.
Description
Technical field
The present invention relates to preparation method with the microbiological treatment dough, or the breeding of bread yeast, specifically be a kind of selection of anti-freezing yeast the and the fermentation manufacturing technique thereof that has freezing-resistance in the bread dough refrigerated storage.
Background technology
The industrialized degree of main meal products indicates the height of a country standard of living, and product, work in-process that China's main meal products industrialization is produced are lower, have a long way to go compared with developed countries.
The frozen dough technology is the more advanced flour products New Machining Technology in the world today, abroad successful Application.It utilizes the special yeast with superpower freezing tolerance to ferment, dough made on the technology and the baking of product or steam two links separately, promptly will stir, ferment by bigger dough central plant, dough quick freezing after the shaping, then this frozen dough is sold to each chain shop, snack bar, bakery, supermarket or directly enter family, be stored in the refrigerator, the manager can take out frozen dough at any time from refrigerator, and toasting then or steaming promptly becomes fresh provisions.Can be widely used in all kinds of bread, quick-freeze steamed stuffed bun, steamed bun, gatekeeper etc.
Being used to of domestic production at present, the ferment yeast of flour products was not anti-freezing yeast, it is common yeast, this yeast can only be used for the final finished of fermentation flour products such as general steamed bun, bread, steamed stuffed bun to be sold, and can not realize fermentation back and the cold storage that steams preceding work in-process (work in-process that promptly contain the viable yeast bacterium).
Chinese patent 1187107 discloses a kind of " ice resistant frozen dough ", comprise a kind of method of making bread dough, this dough still keeps not freezing under the temperature that is low to moderate 0 (18 ℃), and when after under freezing temp, storing, baking, have and substantially the same specific volume and the local flavor of bread that bakes by non-frozen dough without storage.The present invention also comprise a kind of be endowed improved package stability proof moulding, the not dough of slaking in advance.Store with seal-packed form dough and under temperature less than 45 (7 ℃), if packaging vessel contains headspace, a wherein big gas and bulk gas, promptly carbonic acid gas is identical, and dough also contains polyvalent alcohol.
Chinese patent 1309911 disclosed " antifreeze dough improver ", it is with 5～12% modified lecithin, 20～30% sucrose fat, stearic calcium lactate or the stearoyl lactate of 10-20%, the diacetyl Tartaric acid monoglyceride of 15-20%, the mono-glycerides of 5-10%, the glucose oxidase of 2-3%, the hemicellulase of 1.5-2.5% adds to starch to a hundred per cent, add by a certain percentage and make frozen dough in the flour, can store 12 all post-treatment finished products, its color and luster at subzero-23 ℃, elasticity, mouthfeel, specific volume is all close with the finished product that frozen dough not processes.
Chinese patent 1382210 is disclosed to be " new bread yeast and contain this zymic dough ", this bread yeast is in bread-making methods such as direct dough method, in sponge dough method and/or the cold method, in the high osmotic pressure dough of saliferous and the required component of various bread manufactures, have very strong fermentation capacity, and use this yeast can produce the big bread of fine specific volume.The bread yeast that this invention provides to bread-making methods for example, directly osmotic pressure and the refrigerating process in dough method and/or the sponge dough method has patience.
This method that Chinese patent 1423524 discloses a kind of " making a kind of method of refrigerated dough " comprises mixes cereal flour and water with a kind of protein, this albumen mass-energy reduces or prevent the enzymatic degradation of arabinoxylan in the cereal flour.
Chinese patent 1118007 disclosed " industrial baker's yeast of low-temperature inactive ", at first will have the monoploid Wine brewing yeast strain of Lti characteristic and have an activatory at least hybridized by the allelic monoploid Wine brewing yeast strain of MAL of katabolism inhibition, then in subordinate phase, in segregant generation, hybridized, select Lti phenotype activatory at last but be subjected to MaI phenotype that katabolism suppresses and the prototroph diploid bacterial strain of tool energy for growth in fed-batch process.
Summary of the invention
The present invention is exactly in order to solve the anti-freezing yeast of the shortage that exists in the prior art, and can not realize the fermentation back and steam the cold storage problem of preceding work in-process (work in-process that promptly contain the viable yeast bacterium), and a kind of selection of anti-freezing yeast the and fermentation manufacturing technique thereof are provided.
The present invention realizes by following technical scheme.
A kind of selection of anti-the freezing yeast,
A. yeast strain is respectively after ultraviolet ray and chemical mutagen mutagenesis, in the 5-10% glucose solution, cultivate 60～120min, get its 100ml at 56 ℃ of thermal treatment 15～35min, 40～60h is cultivated in coating on the substratum of anti-the freezing yeast, select bacterial strain and carry out the 28 ℃ of cultivations in 4Be wort inclined-plane, 40～60h, obtain the yeast strain of seed selection;
B. yeast strain and the dough with seed selection carries out primary fermentation 50～100min under 28 ℃ of conditions, carries out freezing 24h in-18～-25 ℃ again, then 25～30 ℃ of 1h that thaw; Freezing, thaw and hocket 20～60 times, to most of yeast death, from the bacterial strain of survival, separate, screening, switching 10～15 is on behalf of changeing for bacterial strain;
C. get commentaries on classics for bacterial strain through twice activation, join in the 5% glucose concn solution, making yeast concentration is 10
5～10
6Cfu/ml vibrates, shakes up the back packing, and-15～-25 ℃ freezing, thaws after 8 weeks, bacterial strain is preserved with the wort inclined-plane be anti-freezing yeast.
The described selection of anti-the freezing yeast, its bacterial strain of anti-freezing yeast freezing rate is controlled at-1 ℃/min, 8 back 28 ℃ of weeks of chilled storage, 30min thaw, and measure the yeast viable count of freezing front and back, and the bacterial strain of freezing survival rate 75%～90% is considered as the good bacterial strain of frost resistance.
The described selection of anti-the freezing yeast, its chemical mutagen is an ethyl sulfate.
The described selection of anti-the freezing yeast, its dough is in-28 ℃ of freezing 8 weeks, yeast survival rate 75%～90%; The freezing front and back of dough fermenting power is not less than 60% and is good bacterial strain.
A kind of fermentation manufacturing technique of anti-freezing yeast,
A. industrial fermentation is with molasses thin ups 30-35Bix, and it is that stream adds liquid molasses that centrifugal clarification removes colloid, adds nutrition accessory after entering material-compound tank, and soluble in water in the lump, at 121 ℃ of sterilization 20min, it is standby to add annex solution as stream;
B. the anti-freezing yeast of inoculation is used in the triangular flask of molasses except that the industrial fermentation after the colloid to containing sterilization 12Bix centrifugal clarification from 4Be wort slant medium, 180rpm/min, cultivate after 24 hours for 28 ℃, be transferred to other industrial fermentation with in the molasses triangular flask by the expansion of 5% liquid inoculation amount, similarity condition was cultivated 24 hours, the yeast of q.s is transferred in the seed fermentation jar of contain industrial fermentation with molasses and nutrition accessory, cultivates after 18-22 hour, and yeast starter is delivered to main fermentation tank;
C. Primary Fermentation sugar concentration is controlled at 6-10Brix, and culture temperature 28-30 ℃, rotating speed 180-200rpm/min fermentation 24-30 hour, the yeast scale of construction reaches the 25-35g/L in 26% fresh yeast, and remaining sugar concentration is controlled at and is seed below 0.3%;
15-20 hour feeding culture cycle, fermented liquid middle and later periods adopt nitrogen hunger, increase osmotic pressure and improve the accumulation that method of temperature stimulates trehalose, yeast body microscopy size homogeneous, and bud ratio approaches zero;
D. yeast is through the emulsification and the shaping and drying of high speed centrifugation separation, washing, vacuum suction filter dehydration, yeast-lactic.
The fermentation manufacturing technique of described anti-freezing yeast, its industrial fermentation molasses are cane molasses, or beet sirup.
The fermentation manufacturing technique of described anti-freezing yeast, its nutrition accessory are that every generation 100g fresh yeast need add urea 3-5g, primary ammonium phosphate 1-2g, sal epsom 0.5-1g, zinc sulfate 0.05-0.1g, vitamin H 0.01-0.1g.
The fermentation manufacturing technique of described anti-freezing yeast, it increases osmotic pressure is disposable adding Nacl 20g/L in fermented liquid.
The fermentation manufacturing technique of described anti-freezing yeast, in its fermented liquid fermentable sugar be controlled at 0.1-0.2%, pH from beginning 4.0. to finish 7.0, temperature from begin 28 ℃ to finish 36 ℃, yeast to sugared yield more than 45%, yeast crop be more than the 130g/L, content of trehalose 15-22%, nitrogen content be that 6.5-7.0% cultivates needed nitrogenous source, phosphorus source.
The present invention has following having a few:
1. because frozen dough is once finished in central plant, and bakery has been save batching, transferred operations such as powder, integer in the course of processing, so personnel amount, occupation of land, workload and cost all reduce significantly; Unified raw material supply, unified production technique, unified target level of product quality.Because quality product is stable, will help the development of bakery's chain operation pattern and bread as staple food popularizing in China.
2. the foundation that helps flour food industrialization safety supervision system is with sound, thereby fundamentally solving the various foodstuff additive of abuse and the phenomenon of practising fraud, and guarantees that consumers in general's food safety is with physically and mentally healthy.Realizing fermenting, flour products is half-finished to keep in cold storage, is used for cold chain and sells, and makes the human consumer can have the freshest flour food at any time.
3. freezing 8 all its yeast survival rates are greater than 90% down at-20 ℃ for the anti-freezing yeast that patented technology of the present invention selects, and fermentative activity is greater than 1000ml.Anti-freezing yeast successful Application in frozen dough such as bread, steamed bun, quick-freeze steamed stuffed bun.
Description of drawings
Accompanying drawing is the anti-active dry yeast preparation technology schema that freezes.
Embodiment
Embodiment 1:
Anti-freezing yeast breeding method:
The present invention adopts with the bread yeast to be starting strain and to carry out ultraviolet ray and temperature variation repeated stock method that chemical mutagen carries out-25 ℃-30 ℃ of mutagenesis combinations is simultaneously screened anti-freezing yeast.
(1) the cold-resistant strain improvement that freezes bread yeast: starting strain is after ultraviolet ray (UV) and chemical mutagen ethyl sulfate (DES) carry out mutagenesis, in 5% glucose solution, cultivate 90min, its every part 100ml bacterium liquid is at 56 ℃ of thermal treatment 30min, be coated with cultivation 48h on the substratum anti-freezing, it is standby that the bacterial strain that choosing colony is bigger carries out 4Be wort inclined-plane 28 ℃ of cultivations 48h; The yeast strain and the dough of seed selection are carried out primary fermentation 90min under 28 ℃ of conditions, then in-20 ℃ carry out freezing 24h after, thaw in 28 ℃ again and handle 1h, freezing, thaw and hocket 50 times, dead until most yeast, the separation screening bacterial strain of anti-freezing yeast the from the bacterial strain of survival detects the anti-secondary fermentation vigor that freezes of yeast, anti-freezing yeast transferred for 15 generations with the check genetic stability, and eliminated sudden change and recover bacterial strain.
(2) separation screening of anti-the freezing yeast
Carry out method seed selection frost resistance yeast strain freezing, that thaw and handle by mutagenic strain, get bacterial strain to be measured on 4Be wort inclined-plane 28 ℃ cultivate 48h, transferring will activate good yeast after twice and join in right amount in glucose 5% solution of different concns, and make yeast concentration be controlled at 10
6Being respectively charged into aseptic empty test tube after cfu/ml fully vibrates, shakes up, to put into refrigerated tank freezing, freezing rate is controlled at-1 ℃/min,-20 ℃ of chilled storages are after eight weeks, 28 ℃, 30min thaws, and measures the yeast viable count of freezing front and back with viable bacteria counting method (GB/T4789-94), and freezing survival rate is considered as the good bacterial strain of frost resistance greater than 80% bacterial strain, detect the anti-back yeast gas deliverability that freezes simultaneously, bacterial strain is preserved with the wort inclined-plane.
The fermentation manufacturing technique of anti-the freezing yeast:
(1) industrial fermentation raw materials pretreatment
At first cane molasses or beet sirup are added water pretreatment, the colloid viscous substance is removed in centrifugation, becomes the dense liquid molasses of 35-40Bix then, and at 121 ℃ of sterilization 30min, it is standby to add liquid molasses as stream.Add nutrition accessory again, the fresh yeast that every generation 100g contains dry substance 26% in the fermented liquid need add nutrition accessory: urea 3.5g, primary ammonium phosphate 1.1g, sal epsom 0.6g, zinc sulfate 0.06g, vitamin H 0.03g, soluble in water together, at 121 ℃ of sterilization 20min, it is standby to add annex solution as stream.
(2) preparation of the seed of anti-the freezing yeast
The anti-freezing yeast of inoculation is to the triangular flask that contains sterilization 12Bix molasses from 4Be wort slant medium, 180rpm/min, cultivate after 24 hours for 28 ℃, be transferred to other molasses triangular flask by the expansion of 5% liquid inoculation amount, similarity condition was cultivated 24 hours, the yeast of q.s is transferred in the seed fermentation jar of contain molasses and nutrition accessory, cultivate about 20 hours after, yeast is sent to main sending out. the ferment jar.
(3) yeast Primary Fermentation
The yeast Primary Fermentation is that two-stage method adds molasses stream and adds technology
Two-stage method i.e. Primary Fermentation in early stage molasses concentration is controlled at 8Brix, 28 ℃ of culture temperature, rotating speed 180rpm/min fermentation was a fermented liquid in 24 hours, the yeast scale of construction reaches more than the 30g/L (in 26% fresh yeast), remaining sugar concentration is controlled at below 0.3%, begins to carry out the molasses of above-mentioned preparation and the feeding culture of nutrition accessory.
Molasses feeding culture technology: 20 hours feeding culture cycles, fermentability sucrose is controlled at 0.2% in the fermented liquid, pH is from beginning 4.0. to finishing 7.0, temperature is from beginning 28 ℃ to finishing 36 ℃, yeast is to sugared yield more than 45%, yeast crop is counted more than the 130g/L with 26% fresh yeast, yeast trehalose dry solids content 20%, the yeast nitrogen content is 6.8%, cultivate needed nitrogenous source, phosphorus source stream in the preceding 10h that cultivates adds and finishes, middle and later periods adopts nitrogen hunger (not replenishing nitrogenous source) and increases osmotic pressure disposable adding Nac1 20g/L in fermented liquid, and improve the accumulation that method such as temperature to 36 ℃ stimulates trehalose, yeast body microscopy size homogeneous, bud ratio approaches zero.Fermentable sugar can also be a glucose in the fermented liquid, or maltose.
(4) yeast separation, emulsification
Come out yeast through the separation of 5000rpm/min supercentrifuge from main fermentation tank, and the clear water washing is cleaned residual molasses and fermented liquid for several times, and further simmer down to contains the yeast-lactic of 20% solid substance, the supercentrifuge of the large-scale automatic cleaning of this operation employing; The emulsion process of yeast-lactic is that yeast dehydration back adds emulsifying agent, as mono-glycerides 0.2%.
(5) vacuum continuous filtration
Zymic further dehydration reaches 30% solid substance by yeast-lactic with salt 0.5% vacuum suction filter.
(6) drying
The yeast of vacuum suction filter dehydration is extruded continuously by a profiled sheeting, sends into continous way one-level boiled bed drying machine and secondary fluid bed dryer by screw feeder again.
(7) packing
The packing high activity dried yeast: the exsiccant yeast is stored through mixing, and packs moulding automatically through vacuum again, and pack and sealing become product.
Embodiment 2:
Anti-freezing yeast breeding method:
It is starting strain that the present invention adopts with the bread yeast, and carries out ultraviolet ray and chemical mutagen ethyl sulfate (DES) mutagenesis, and in conjunction with-25 ℃-30 ℃ temperature variation, the repeated stock method is screened anti-freezing yeast simultaneously.
(1) the cold-resistant strain improvement that freezes bread yeast: starting strain is after ultraviolet ray (UV) and chemical mutagen ethyl sulfate (DES) carry out mutagenesis, yeast is cultivated 90min in 8% glucose solution, its every part 100ml is at 56 ℃ of thermal treatment 20min, 50h is cultivated in coating on the substratum of anti-the freezing yeast, and the bacterial strain that choosing colony is bigger carries out 28 ℃ on 4Be wort inclined-plane and cultivates the 48h cultivation; With anti-freezing yeast and 28 ℃ of primary fermentation 60min of dough,-18 ℃ of freezing 24h, 30 ℃ of 1h that thaw handle three circulations totally 30 times, dead up to most yeast, the separation screening bacterial strain of anti-freezing yeast the from the bacterial strain of survival, detect the yeast fermentation vigor, anti-freezing yeast transferred for 20 generations with the check genetic stability, and eliminated sudden change and recover bacterial strain.
(2) separation screening of anti-the freezing yeast
Carry out method seed selection frost resistance yeast strain freezing, that thaw and handle by mutagenic strain, get bacterial strain 4Be wort to be measured inclined-plane 28 ℃ of cultivations 48h and carry out twice activation, with activation good bacterium liquid join in right amount in 5% glucose solution, and make yeast concentration be controlled at 10
7Cfu/ml, being respectively charged into aseptic empty test tube after fully shaking, shaking up, to put into refrigerated tank freezing, freezing rate is controlled at-1 ℃/min,-18 ℃ of chilled storages are after eight weeks, and 28 ℃, 30min thaws, measure the yeast viable count of freezing front and back with viable bacteria counting method (GB/T4789-94), freezing survival rate is considered as the good bacterial strain of frost resistance greater than 80% bacterial strain, detects the anti-back yeast gas deliverability that freezes simultaneously, bacterial strain is preserved with the wort inclined-plane.
The fermentation manufacturing technique of anti-the freezing yeast:
(1) industrial fermentation raw materials pretreatment
Cane molasses or beet sirup add water pretreatment, and the colloid viscous substance is removed in centrifugation, the dense liquid molasses of 35-40Bix then, and at 121 ℃ of sterilization 30min, it is standby to add liquid molasses as stream.Every generation 100g contains 26% fresh yeast (dry substance) needs and adds the nutrition accessory that contains urea 4.0g, primary ammonium phosphate 1.5g, sal epsom 0.8g, zinc sulfate 0.08g, vitamin H 0.08g, and it is soluble in water together, at 121 ℃ of sterilization 20min, it is standby to add annex solution as stream.
(2) preparation of the seed of anti-the freezing yeast
At first from 4Be wort slant medium, inoculate anti-freezing yeast to the triangular flask that contains sterilization 12Bix molasses, 180rpm/min, cultivate after 24 hours for 28 ℃, be transferred to other molasses triangular flask by the expansion of 5% liquid inoculation amount, similarity condition was cultivated 24 hours, the yeast of q.s is transferred in the seed fermentation jar of contain molasses and nutrition accessory, cultivate about 20 hours after, yeast is sent to main fermentation tank.
(3) yeast Primary Fermentation
The yeast Primary Fermentation is that two-stage method adds molasses stream and adds technology
Two-stage method i.e. Primary Fermentation in early stage sugar concentration is controlled at 7Brix, ferment 28 hours be fermented liquid, the yeast scale of construction reaches 25g/L, (in fresh yeast) remaining sugar concentration is controlled at below 0.1%, begins to carry out the molasses feeding culture.
Molasses feeding culture technology: 16 hours feeding culture cycles, fermentability sucrose is controlled at 0.1% in the fermented liquid, pH is from beginning 4.0. to finishing 7.0, temperature is from beginning 28 ℃ to finishing 36 ℃, yeast is to sugared yield more than 45%, yeast crop is counted more than the 120g/L with 26% fresh yeast, trehalose dry solids content 18%, nitrogen content is the needed nitrogenous source of 6.8% cultivation, phosphorus source stream in the preceding 10h that cultivates adds and finishes, middle and later periods adopts nitrogen hunger (not replenishing nitrogenous source) and increases osmotic pressure disposable adding Nacl 20g/L in fermented liquid, and improve the accumulation that method such as temperature to 36 ℃ stimulates trehalose, yeast body microscopy size homogeneous, bud ratio approaches zero.Fermentable sugar can also be a glucose in the fermented liquid, or maltose.
(4) yeast separation, emulsification
Come out yeast through the separation of 5000rpm/min supercentrifuge from main fermentation tank, and washing is cleaned residual molasses and fermented liquid for several times, and further simmer down to contains the yeast-lactic of 20% solid substance, the supercentrifuge of the large-scale automatic cleaning of this operation employing; The emulsion process of yeast-lactic is that yeast dehydration back adds emulsifying agent, mountain plough glycan stearic acid glycerate 0.1%.
(5) vacuum continuous filtration
Zymic further dehydration is to add 0.5% salt vacuum suction filter by yeast-lactic to reach 30% solid substance.
(6) drying
The yeast of vacuum suction filter dehydration is extruded continuously by a profiled sheeting, sends into continous way one-level boiled bed drying machine and secondary fluid bed dryer by screw feeder again.
(7) packing
The packing high activity dried yeast: the exsiccant yeast is stored through mixing, and packs moulding automatically through vacuum again, and pack and sealing become product.
Claims (9)
1. selection of anti-the freezing yeast is characterized in that:
A. yeast strain is respectively after ultraviolet ray and chemical mutagen mutagenesis, in the 5-10% glucose solution, cultivate 60～120min, get its 100ml at 56 ℃ of thermal treatment 15～35min, 40～60h is cultivated in coating on the substratum of anti-the freezing yeast, select bacterial strain and carry out the 28 ℃ of cultivations in 4Be wort inclined-plane, 40～60h, obtain the yeast strain of seed selection;
B. yeast strain and the dough with seed selection carries out primary fermentation 50～100min under 28 ℃ of conditions, carries out freezing 24h in-18～-25 ℃ again, then 25～30 ℃ of 1h that thaw; Freezing, thaw and hocket 20～60 times, to most of yeast death, from the bacterial strain of survival, separate, screening, switching 10～15 is on behalf of changeing for bacterial strain;
C. get commentaries on classics for bacterial strain through twice activation, join in the 5% glucose concn solution, making yeast concentration is 10
5～10
9Cfu/ml vibrates, shakes up the back packing, and-15～-25 ℃ freezing, thaws after 8 weeks, bacterial strain is preserved with the wort inclined-plane be anti-freezing yeast.
2. the selection of anti-freezing yeast the according to claim 1, it is characterized in that the bacterial strain of anti-freezing yeast freezing rate is controlled at-1 ℃/min, 8 back 28 ℃ of weeks of chilled storage, 30min thaw, measure the yeast viable count of freezing front and back, the bacterial strain of freezing survival rate 75%～90% is considered as the good bacterial strain of frost resistance.
3. the selection of anti-freezing yeast the according to claim 1 is characterized in that chemical mutagen is an ethyl sulfate.
4. the selection of anti-freezing yeast the according to claim 1 is characterized in that dough is in-28 ℃ of freezing 8 weeks, yeast survival rate 75%～90%; The freezing front and back of dough fermenting power is not less than 60% and is good bacterial strain.
5. the fermentation manufacturing technique of an anti-freezing yeast is characterized in that:
A. industrial fermentation is with molasses thin ups 30-35Bix, and it is that stream adds liquid molasses that centrifugal clarification removes colloid, adds nutrition accessory after entering material-compound tank, and soluble in water in the lump, at 121 ℃ of sterilization 20min, it is standby to add annex solution as stream;
B. the anti-freezing yeast of inoculation is used in the triangular flask of molasses except that the industrial fermentation after the colloid to containing sterilization 12Bix centrifugal clarification from 4Be wort slant medium, 180rpm/min, cultivate after 24 hours for 28 ℃, be transferred to other industrial fermentation with in the molasses triangular flask by the expansion of 5% liquid inoculation amount, similarity condition was cultivated 24 hours, the yeast of q.s is transferred in the seed fermentation jar of contain industrial fermentation with molasses and nutrition accessory, cultivates after 18-22 hour, and yeast starter is delivered to main fermentation tank;
C. Primary Fermentation sugar concentration is controlled at 6-10Brix, and culture temperature 28-30 ℃, rotating speed 180-200rpm/min fermentation was a fermented liquid in 24-30 hour, and the yeast scale of construction reaches the 25-35g/L in 26% fresh yeast, and remaining sugar concentration is controlled at and is seed below 0.3%;
In 15-20 hour feeding culture cycle, the fermented liquid middle and later periods adopts nitrogen hunger, increases osmotic pressure and improves the accumulation that method of temperature stimulates trehalose, yeast body microscopy size homogeneous, and bud ratio approaches zero;
D. yeast is through the emulsification and the shaping and drying of high speed centrifugation separation, washing, vacuum suction filter dehydration, yeast-lactic.
6. according to the fermentation manufacturing technique of the described anti-freezing yeast of claim 5, it is characterized in that the industrial fermentation molasses are cane molasses, or beet raw sugar honey.
7. according to the fermentation manufacturing technique of the described anti-freezing yeast of claim 5, it is characterized in that nutrition accessory is to need to add urea 3-5g, primary ammonium phosphate 1-2g, sal epsom 0.5-1g, zinc sulfate 0.05-0.1g, vitamin H 0.01-0.1g in every generation 100g fresh yeast.
8. according to the fermentation manufacturing technique of the described anti-freezing yeast of claim 5, it is characterized in that increasing osmotic pressure is disposable adding Nacl20g/L in fermented liquid.
9. according to the fermentation manufacturing technique of the described anti-freezing yeast of claim 5, it is characterized in that in the fermented liquid fermentable sugar be controlled at 0.1-0.2%, pII from beginning 4.0. to finish 7.0, temperature from begin 28 ℃ to finish 36 ℃, yeast to sugared yield more than 45%, yeast crop be more than the 130g/L, content of trehalose 15-22%, nitrogen content be that 6.5-7.0% cultivates needed nitrogenous source, phosphorus source.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510122370 CN1982436A (en) | 2005-12-16 | 2005-12-16 | Anti-freezing yeast breeding method and its fermentation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510122370 CN1982436A (en) | 2005-12-16 | 2005-12-16 | Anti-freezing yeast breeding method and its fermentation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1982436A true CN1982436A (en) | 2007-06-20 |
Family
ID=38165285
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200510122370 Pending CN1982436A (en) | 2005-12-16 | 2005-12-16 | Anti-freezing yeast breeding method and its fermentation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1982436A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103555710A (en) * | 2013-10-29 | 2014-02-05 | 贵州省福泉市福中福农牧有限公司 | Method for improving stability of recombinant plasmid by chemical-mutagenesis saccharomyces cerevisiae genetically engineered bacterium |
| CN109477061A (en) * | 2016-04-12 | 2019-03-15 | 纳斯特姆科技有限公司 | Anti-freezing yeast and application thereof |
| CN109929767A (en) * | 2019-04-28 | 2019-06-25 | 上海沛藤生物工程有限公司 | A method of obtaining snow line saccharomycete |
| CN113897298A (en) * | 2021-10-15 | 2022-01-07 | 江苏爸爸糖食品科技有限公司 | Optimization control method for natural yeast breeding and fermentation process |
-
2005
- 2005-12-16 CN CN 200510122370 patent/CN1982436A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103555710A (en) * | 2013-10-29 | 2014-02-05 | 贵州省福泉市福中福农牧有限公司 | Method for improving stability of recombinant plasmid by chemical-mutagenesis saccharomyces cerevisiae genetically engineered bacterium |
| CN109477061A (en) * | 2016-04-12 | 2019-03-15 | 纳斯特姆科技有限公司 | Anti-freezing yeast and application thereof |
| US11597908B2 (en) | 2016-04-12 | 2023-03-07 | Nextferm Technologies Ltd. | Freeze-resistant yeast and uses thereof |
| CN109477061B (en) * | 2016-04-12 | 2023-04-11 | 纳斯特姆科技有限公司 | Anti-freezing yeast and application thereof |
| CN109929767A (en) * | 2019-04-28 | 2019-06-25 | 上海沛藤生物工程有限公司 | A method of obtaining snow line saccharomycete |
| CN113897298A (en) * | 2021-10-15 | 2022-01-07 | 江苏爸爸糖食品科技有限公司 | Optimization control method for natural yeast breeding and fermentation process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103251010B (en) | Preparation method of active lactobacillus pickled vegetable | |
| JP7125990B2 (en) | Method for fermenting and producing bread using complex natural yeast | |
| CN101575577B (en) | Anti-freezing yeast, composition thereof and flour dough | |
| CN103243036B (en) | Preparation method for purely-natural yeast powder | |
| CN103251008A (en) | Preparation method of active lactobacillus pickle pickling liquor | |
| CN102613265A (en) | Natural yeast powder and preparation method therefore | |
| CN102511757B (en) | Organic pickled tuber mustard and preparation method for same | |
| CN106551322B (en) | Solid-state fermentation agent for old jar pickled vegetables and preparation method thereof | |
| CN101912100A (en) | Method for continuously fermenting pickle with low salt | |
| CN101669609A (en) | Process for producing pickled mustard tuber by low-salt fermentation | |
| CN102649926A (en) | Application of candida utilis to loquat wine making and making method for loquat wine | |
| CN102899236B (en) | Process method for brewing ginseng vinegar by immobilized fermentation | |
| Kavanagh | Fungal fermentations systems and products | |
| CN100557011C (en) | New bread yeast and the bread that uses this bread yeast | |
| CN105349443A (en) | Saccharomyces cerevisiae strain and high quality red bayberry fruit wine preparation method | |
| CN101173223B (en) | Mycopremna as microorganism leaven, composite leaven containing the mycopremna and application of the same | |
| CN107075547A (en) | Method for the protein-enriched of microalgae biomass | |
| CN1982436A (en) | Anti-freezing yeast breeding method and its fermentation | |
| CN113498834A (en) | Integrated fermentation method of edible and medicinal fungus fermented beverage | |
| CN108902934A (en) | A kind of preparation method mixing ferment | |
| CN104783102B (en) | A kind of pickle production method | |
| CN101418265B (en) | Preservative resistant bread yeast species and preparation method of bread yeast species | |
| CN107259260B (en) | Wolfberry fruit vinegar beverage capable of reducing internal heat and promoting digestion and preparation method thereof | |
| CN109182000A (en) | A kind of Chinese chestnut rice wine and preparation method thereof | |
| CN107711979A (en) | A kind of old face and the preparation method of the old bread of coarse food grain |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20070620 |