CN104855750A - Preparation method for pure natural yellow koji yeast powder - Google Patents
Preparation method for pure natural yellow koji yeast powder Download PDFInfo
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Classifications
-
- 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method for pure natural yellow koji yeast powder. The preparation method comprises the following steps: crushing grapes, broccolis, peaches, cherries, kiwi fruits, dragon fruits, strawberries, blueberries and figs and adding the crushed grapes, broccolis, peaches, cherries, kiwi fruits, dragon fruits, strawberries, blueberries and figs into water; adding saccharose, honey and maltodextrin; raising the temperature to 25-30 DEG C; adjusting the pH value to 3-5 and the humidity to 65-75%; placing for 7-10 days and filtering to obtain a yeast solution; adding rice flour, soybean meal and maltodextrin into water; kneading to yeast slurry with the pH value of 3-6; culturing the yeast slurry three times to obtain tertiary east slurry; mixing the third yeast mud with the fermented liquid, kneading the mixture for 20-30 minutes, standing the mixture for 5-8 hours at 5-15 DEG C and then enlarging cultivation to obtain a mixed yeast solution; and mixing the mixed yeast solution, glucose, alpha-dried rice flour, vitamin C, maize starch, saccharose, honey and xylitol and then drying, crushing and sieving the mixture to obtain the pure natural yellow koji yeast powder.
Description
Technical field
The present invention relates to dusty yeast technical field, particularly relate to the preparation method of the yellow bent dusty yeast of a kind of pure natural.
Background technology
The yellow bent dusty yeast of pure natural be attached to fruit, cereal, plant flower etc. above multiple saccharomycete natural propagation form, the main nutritional labeling containing accompanying vegetables and fruits etc., add a large amount of viable yeasts, lactic acid bacteria etc. that produce in breeding, nutritional labeling containing the abundant needed by human such as amino acid, vitamin, mineral matter, do not contain synthetic material as pigment, anticorrisive agent, emulsifying agent etc., a kind of pure natural, free of contamination health-nutrition source, containing microorganisms such as the yeast kinds of about 100 and lactic acid bacterias, it is a kind of composite yeast.
At present, yeast is to cure sector application extensive.The main flow of world's yeast is dry ferment now, because of not by the restriction of time, space and temperature, very easy to use.Dry ferment is at laboratory cultures single yeast out, and fermenting power is strong, easily preserves, transports easy to use.But dry ferment has a kind of smell; need to use other raw materials to hide; butter, egg or essence generally can be used to hide the taste of dry ferment, and grow and can become stiff not being very good eating dry ferment bread holding time of working it out, so often can add that bread improver soft resistance toly to be deposited to make it.The bread taste using this dry ferment to work it out in addition is general, does not give full play of the delicious food of wheat.
Compared with dry ferment, yeast cake is not because it is through super-dry, prilling, and therefore to the requirement condition preserving transport is higher and the shelf-life is shorter, yeast cake can deposit 45 days under 0 ~ 4 DEG C of refrigerated condition.If storage temperature is lower than 0 DEG C, yeast can stop metabolism dead gradually, causes yeast cake inactivation gradually, and fermentation speed is slack-off gradually.After thawing, yeast cake deliquescing there is not elasticity, serious even becomes scattered paste shape, and yeast is thoroughly dead, can not leaven dough.If storage temperature is higher than 5 DEG C, yeast starts recovery, and yeast metabolism is vigorous, aging quickening, and viable yeast reduces, and fermentation slows and even do not leaven dough, and yeast death has become nutritious culture medium afterwards, easy grow mold.
Cure at present yeast that industry adopts within Chinese territory to be mainly by the active dry yeast produced within Chinese territory such as French, German, and current only Italian and day instinct industrially produce the unartificial yeast powder being applicable to curing industry.Unartificial yeast is cultivated needs special place and corresponding gimmick to preserve, so transport is inconvenient, fermenting power is weak compared with dry ferment, fermentation time is longer.Even unartificial yeast liquid is under 1 ~ 5 DEG C of cryopreserved condition, cannot will use because losing vigor after cultivating 3 ~ 5 days.At present optimum is use drum drying agent for preserving the method for unartificial yeast in the world, processes it with " cold drying ", but because of this method equipment investment huge, can not consider to make in this way except large-scale yeast manufacturing enterprise.
And gondola Pan Niduoni yeast belongs to containing the many unartificial yeasts of lactic acid bacteria, the bread meta-acid produced, there is no in China and is used, and domestic saccharomycete amount is unstable, and do not use as raw material, unartificial yeast powder is mainly from Japanese import.But it is high that import unartificial yeast powder also exists cost, supply not in time, and the problem that amount of yeast is few, containing tens unartificial yeast bacterium numbers in the unartificial yeast powder 1g of Japanese import, use and have limitation.
The thalline of yeast and culture are generally cultivate in the culture medium being rich in phosphorus and nitrogen and molasses etc., therefore dusty yeast ubiquity storage life shorter, easily to go mouldy and easily aging problem.Usually anticorrisive agent can be added in dusty yeast in order to extend storage life; in view of existing food products market is to the demand of the yellow bent dusty yeast of pure natural; the call of response country to food security; and it is in line with international standards; reach advanced food technology level, be necessary to develop a kind of adopt pure natural plant to turn out unartificial yeast powder method and unartificial yeast powder, to produce for the purpose of pollution-free food; not adding preservative agent, can ensure again the quality of food and the unartificial yeast powder of safety.
Summary of the invention
The object of the invention is to solve the shortcoming existed in prior art, and the preparation method of the yellow bent dusty yeast of a kind of pure natural proposed, its preparation is simple, oxidation resistance is good, long shelf-life.
To achieve these goals, present invention employs following technical scheme:
A preparation method for the yellow bent dusty yeast of pure natural, adopts following technique to be prepared:
A, will add in 150-200 part water after 30-50 part grape, 3-10 part broccoli, 5-15 part peach, 3-10 part cherry, 15-25 part Kiwi berry, 5-15 part dragon fruit, 20-35 part strawberry, 10-25 part blueberry, the fragmentation of 4-15 part fig by weight, then 10-35 part sucrose, 2-10 part honey and 10-20 part maltodextrin is added, 25-30 DEG C is warming up to after stirring, the pH value of regulation system is 3-5, humidity is 65-75%, places to filter after 7-10 days to obtain yeast juice;
B, by weight 40-60 part rice meal, 30-50 part soy meal, 5-10 part maltodextrin to be added 50-80 part temperature be in the water of 40-65 DEG C, is kneaded into the yeast paste that pH value is 3-6;
C, by yeast paste temperature be 40-55 DEG C, humidity cultivates 20-35h and obtains a yeast paste under being the environment of 65-70%; The water that 30-45 part rice meal, 10-15 part soy meal and 50-100 part temperature are 40-50 DEG C is added by weight in 30-50 part yeast paste, kneading 20-35min, then temperature be 45-55 DEG C, humidity cultivates 35-45h under being the environment of 50-70% and obtains secondary yeast paste; In the secondary yeast paste obtained, add the water that 20-50 part rice meal, 13-30 part soy meal and 60-80 part temperature are 45-55 DEG C, after kneading 20-30min temperature be 40-50 DEG C, humidity cultivates 20-35h and obtains three yeast pastes under being the condition of 40-60%;
D, by three yeast pastes and yeast juice mixing, rub 20-30min, then at the temperature of 5-15 DEG C, place 5-8h, then put into and expand culture medium and carry out expansion cultivation and obtain compound barm liquid; Wherein, the weight ratio of three yeast pastes and yeast juice is 1:1-1.8;
E, by weight by 20-50 part compound barm liquid, 15-30 part glucose, 40-60 part αization dried rice powder, 3-5 part vitamin C, 3-10 part cornstarch, 3-8 part sucrose, 2-10 part honey, the mixing of 1-3 part xylitol, then drying, pulverize, sieve, obtain the yellow bent dusty yeast of described pure natural.
Preferably, in D, described expansion culture medium, its raw material comprises by weight: rice meal 30-50 part, soy meal 20-40 part, maltodextrin 2-5 part, honey 3-10 part, water 50-80 part.
Preferably, the yellow bent dusty yeast of described pure natural, adopts following technique to be prepared:
A, will add in 180-185 part water after 40-45 part grape, 8-9.5 part broccoli, 10-12 part peach, 7-9 part cherry, 20-23 part Kiwi berry, 10-12 part dragon fruit, 28-32 part strawberry, 12-18 part blueberry, the fragmentation of 5-9 part fig by weight, then 19-30 part sucrose, 6-8 part honey and 13-17 part maltodextrin is added, 29-30 DEG C is warming up to after stirring, the pH value of regulation system is 4-5, humidity is 68-72%, places to filter after 8-9 days to obtain yeast juice;
B, by weight 50-54 part rice meal, 39-45 part soy meal, 8-10 part maltodextrin to be added 65-70 part temperature be in the water of 55-60 DEG C, is kneaded into the yeast paste that pH value is 5-6;
C, by yeast paste temperature be 48-52 DEG C, humidity cultivates 28-32h and obtains a yeast paste under being the environment of 68-70%; The water that 39-43 part rice meal, 12-15 part soy meal and 70-85 part temperature are 43-47 DEG C is added by weight in 39-43 part yeast paste, kneading 29-33min, then temperature be 50-55 DEG C, humidity cultivates 38-42h under being the environment of 58-63% and obtains secondary yeast paste; In the secondary yeast paste obtained, add the water that 33-40 part rice meal, 20-26 part soy meal and 68-73 part temperature are 48-52 DEG C, after kneading 23-28min temperature be 43-47 DEG C, humidity cultivates 29-32h and obtains three yeast pastes under being the condition of 50-55%;
D, by three yeast pastes and yeast juice mixing, rub 22-28min, then at the temperature of 6-10 DEG C, place 7-7.5h, then put into and expand culture medium and carry out expansion cultivation and obtain compound barm liquid; Wherein, the weight ratio of three yeast pastes and yeast juice is 1:2-1.5;
E, by weight by 30-40 part compound barm liquid, 20-26 part glucose, 50-55 part αization dried rice powder, 3.8-4.3 part vitamin C, 7-9 part cornstarch, 6-6.8 part sucrose, 4-6 part honey, the mixing of 2-2.6 part xylitol, then drying, pulverize, sieve, obtain the yellow bent dusty yeast of described pure natural.
Preferably, the yellow bent dusty yeast of described pure natural, adopts following technique to be prepared:
A, will add in 180 parts of water after 43 portions of grapes, 9 portions of broccoli, 11 portions of peaches, 8 portions of cherries, 22 portions of Kiwi berrys, 11 parts of dragon fruits, 30 portions of strawberries, 15 parts of blueberries, 7 parts of fig fragmentations by weight, then 22 portions of sucrose, 7 parts of honey and 15 portions of maltodextrins are added, 30 DEG C are warming up to after stirring, the pH value of regulation system is 5, humidity is 68%, places to filter afterwards for 8 days to obtain yeast juice;
B, by weight 53 parts of rice meals, 42 parts of soy meals, 8 portions of maltodextrins to be added 68 parts of temperature be in the water of 56 DEG C, is kneaded into the yeast paste that pH value is 5.5;
C, by yeast paste temperature be 50 DEG C, humidity cultivates 30h and obtains a yeast paste under being the environment of 69%; In 40 parts of yeast pastes, add the water that 40 parts of rice meals, 13 parts of soy meals and 75 parts of temperature are 45 DEG C by weight, kneading 30min, then temperature be 53 DEG C, humidity cultivates 40h under being the environment of 60% and obtains secondary yeast paste; In the secondary yeast paste obtained, add the water that 36 parts of rice meals, 23 parts of soy meals and 70 parts of temperature are 50 DEG C, after kneading 25min temperature be 46 DEG C, humidity cultivates 29h and obtains three yeast pastes under being the condition of 52%;
D, by three yeast pastes and yeast juice mixing, rub 25min, then at the temperature of 9 DEG C, place 7.2h, then put into and expand culture medium and carry out expansion cultivation and obtain compound barm liquid; Wherein, the weight ratio of three yeast pastes and yeast juice is 1:3;
E, by weight by 38 parts of compound barm liquid, 22 parts of glucose, 51 parts of αization dried rice powder, 4 parts of vitamin Cs, 8 parts of cornstarch, 6.3 portions of sucrose, 5 parts of honey, 2.3 parts of xylitols mixing, then drying, pulverize, sieve, obtain the yellow bent dusty yeast of described pure natural.
In the present invention, utilize grape, broccoli, peach, cherry, Kiwi berry, dragon fruit, strawberry, blueberry, the multiple fruits and vegetables of fig, and coordinate suitable technique to cultivate unartificial yeast stoste, add maltodextrin in sweat simultaneously, sucrose and honey reach the object of saccharomycete propagation as yeast nutrition composition, unartificial yeast and glucose, аization rice meal, vitamin C, cornstarch, sucrose, honey and xylitol mixing, and coordinate suitable technique, the dormancy of yeast kind is allowed not harming under enzyme activity state, thus produce the yellow bent dusty yeast of pure natural that the shelf-life is a year, it is not by the time, space, the restriction of temperature and the object that reaches convenient transport and store.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with specific embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
Embodiment 1
A preparation method for the yellow bent dusty yeast of pure natural, adopts following technique to be prepared:
A, will add in 180 parts of water after 43 portions of grapes, 9 portions of broccoli, 11 portions of peaches, 8 portions of cherries, 22 portions of Kiwi berrys, 11 parts of dragon fruits, 30 portions of strawberries, 15 parts of blueberries, 7 parts of fig fragmentations by weight, then 22 portions of sucrose, 7 parts of honey and 15 portions of maltodextrins are added, 30 DEG C are warming up to after stirring, the pH value of regulation system is 5, humidity is 68%, places to filter afterwards for 8 days to obtain yeast juice;
B, by weight 53 parts of rice meals, 42 parts of soy meals, 8 portions of maltodextrins to be added 68 parts of temperature be in the water of 56 DEG C, is kneaded into the yeast paste that pH value is 5.5;
C, by yeast paste temperature be 50 DEG C, humidity cultivates 30h and obtains a yeast paste under being the environment of 69%; In 40 parts of yeast pastes, add the water that 40 parts of rice meals, 13 parts of soy meals and 75 parts of temperature are 45 DEG C by weight, kneading 30min, then temperature be 53 DEG C, humidity cultivates 40h under being the environment of 60% and obtains secondary yeast paste; In the secondary yeast paste obtained, add the water that 36 parts of rice meals, 23 parts of soy meals and 70 parts of temperature are 50 DEG C, after kneading 25min temperature be 46 DEG C, humidity cultivates 29h and obtains three yeast pastes under being the condition of 52%;
D, by three yeast pastes and yeast juice mixing, rub 25min, then at the temperature of 9 DEG C, place 7.2h, then put into and expand culture medium and carry out expansion cultivation and obtain compound barm liquid; Wherein, the weight ratio of three yeast pastes and yeast juice is 1:3; Described expansion culture medium, its raw material comprises by weight: rice meal 30 parts, soy meal 40 parts, maltodextrin 2 parts, honey 10 parts, 50 parts, water;
E, by weight by 38 parts of compound barm liquid, 22 parts of glucose, 51 parts of αization dried rice powder, 4 parts of vitamin Cs, 8 parts of cornstarch, 6.3 portions of sucrose, 5 parts of honey, 2.3 parts of xylitols mixing, then drying, pulverize, sieve, obtain the yellow bent dusty yeast of described pure natural.
The yellow bent dusty yeast of pure natural described in embodiment is micro-yellow; Uniform color, has special odor, free from extraneous odour is powdery or fine granularity, dry loose, without obviously luming; Without the visible exogenous impurity of naked eyes.
Embodiment 2
A preparation method for the yellow bent dusty yeast of pure natural, adopts following technique to be prepared:
A, will add in 180 parts of water after 40 portions of grapes, 9.5 portions of broccoli, 10 portions of peaches, 9 portions of cherries, 20 portions of Kiwi berrys, 12 parts of dragon fruits, 28 portions of strawberries, 18 parts of blueberries, 5 parts of fig fragmentations by weight, then 30 portions of sucrose, 6 parts of honey and 17 portions of maltodextrins are added, 29 DEG C are warming up to after stirring, the pH value of regulation system is 5, humidity is 68%, places to filter afterwards for 9 days to obtain yeast juice;
B, by weight 50 parts of rice meals, 45 parts of soy meals, 8 portions of maltodextrins to be added 70 parts of temperature be in the water of 55 DEG C, is kneaded into the yeast paste that pH value is 6;
C, by yeast paste temperature be 48 DEG C, humidity cultivates 28h and obtains a yeast paste under being the environment of 70%; In 43 parts of yeast pastes, add the water that 39 parts of rice meals, 15 parts of soy meals and 70 parts of temperature are 47 DEG C by weight, kneading 29min, then temperature be 55 DEG C, humidity cultivates 38h under being the environment of 58% and obtains secondary yeast paste; In the secondary yeast paste obtained, add the water that 40 parts of rice meals, 20 parts of soy meals and 73 parts of temperature are 48 DEG C, after kneading 28min temperature be 43 DEG C, humidity cultivates 29h and obtains three yeast pastes under being the condition of 55%;
D, by three yeast pastes and yeast juice mixing, rub 28min, then at the temperature of 6 DEG C, place 7.5h, then put into and expand culture medium and carry out expansion cultivation and obtain compound barm liquid; Wherein, the weight ratio of three yeast pastes and yeast juice is 1:2; Described expansion culture medium, its raw material comprises by weight: rice meal 50 parts, soy meal 40 parts, maltodextrin 5 parts, honey 3 parts, 80 parts, water;
E, by weight by 40 parts of compound barm liquid, 20 parts of glucose, 55 parts of αization dried rice powder, 3.8 parts of vitamin Cs, 9 parts of cornstarch, 6 portions of sucrose, 6 parts of honey, 2 parts of xylitols mixing, then drying, pulverize, sieve, obtain the yellow bent dusty yeast of described pure natural.
Embodiment 3
A, will add in 185 parts of water after 45 portions of grapes, 8 portions of broccoli, 12 portions of peaches, 7 portions of cherries, 23 portions of Kiwi berrys, 10 parts of dragon fruits, 32 portions of strawberries, 12 parts of blueberries, 9 parts of fig fragmentations by weight, then 19 portions of sucrose, 8 parts of honey and 13 portions of maltodextrins are added, 30 DEG C are warming up to after stirring, the pH value of regulation system is 4, humidity is 72%, places to filter afterwards for 8 days to obtain yeast juice;
B, by weight 54 parts of rice meals, 39 parts of soy meals, 10 portions of maltodextrins to be added 65 parts of temperature be in the water of 60 DEG C, is kneaded into the yeast paste that pH value is 5;
C, by yeast paste temperature be 52 DEG C, humidity cultivates 32h and obtains a yeast paste under being the environment of 68%; In 39 parts of yeast pastes, add the water that 43 parts of rice meals, 12 parts of soy meals and 85 parts of temperature are 43 DEG C by weight, kneading 33min, then temperature be 50 DEG C, humidity cultivates 42h under being the environment of 63% and obtains secondary yeast paste; In the secondary yeast paste obtained, add the water that 33 parts of rice meals, 26 parts of soy meals and 68 parts of temperature are 52 DEG C, after kneading 23in temperature be 47 DEG C, humidity cultivates 32h and obtains three yeast pastes under being the condition of 50%;
D, by three yeast pastes and yeast juice mixing, rub 22min, then at the temperature of 10 DEG C, place 7h, then put into and expand culture medium and carry out expansion cultivation and obtain compound barm liquid; Wherein, the weight ratio of three yeast pastes and yeast juice is 1:1.5; Described expansion culture medium, its raw material comprises by weight: rice meal 33 parts, soy meal 28 parts, maltodextrin 4 parts, honey 8 parts, 66 parts, water;
E, by weight by 30 parts of compound barm liquid, 26 parts of glucose, 50 parts of αization dried rice powder, 4.3 parts of vitamin Cs, 7 parts of cornstarch, 6.8 portions of sucrose, 4 parts of honey, 2.6 parts of xylitols mixing, then drying, pulverize, sieve, obtain the yellow bent dusty yeast of described pure natural.
Embodiment 4
A preparation method for the yellow bent dusty yeast of pure natural, adopts following technique to be prepared:
A, will add in 150 parts of water after 30 portions of grapes, 10 portions of broccoli, 5 portions of peaches, 10 portions of cherries, 15 portions of Kiwi berrys, 15 parts of dragon fruits, 20 portions of strawberries, 10 parts of blueberries, 15 parts of fig fragmentations by weight, then 35 portions of sucrose, 2 parts of honey and 20 portions of maltodextrins are added, 25 DEG C are warming up to after stirring, the pH value of regulation system is 5, humidity is 65%, places to filter afterwards for 10 days to obtain yeast juice;
B, by weight 60 parts of rice meals, 30 parts of soy meals, 10 portions of maltodextrins to be added 50 parts of temperature be in the water of 65 DEG C, is kneaded into the yeast paste that pH value is 3;
C, by yeast paste temperature be 55 DEG C, humidity cultivates 35h and obtains a yeast paste under being the environment of 65%; In 30 parts of yeast pastes, add the water that 45 parts of rice meals, 10 parts of soy meals and 100 parts of temperature are 40 DEG C by weight, kneading 35min, then temperature be 45 DEG C, humidity cultivates 35h under being the environment of 70% and obtains secondary yeast paste; In the secondary yeast paste obtained, add the water that 50 parts of rice meals, 13 parts of soy meals and 80 parts of temperature are 45 DEG C, after kneading 30min temperature be 40 DEG C, humidity cultivates 20h and obtains three yeast pastes under being the condition of 60%;
D, by three yeast pastes and yeast juice mixing, rub 20min, then at the temperature of 15 DEG C, place 5h, then put into and expand culture medium and carry out expansion cultivation and obtain compound barm liquid; Wherein, the weight ratio of three yeast pastes and yeast juice is 1:1.8;
E, by weight by 20 parts of compound barm liquid, 30 parts of glucose, 40 parts of αization dried rice powder, 5 parts of vitamin Cs, 3 parts of cornstarch, 8 portions of sucrose, 2 parts of honey, 3 parts of xylitols mixing, then drying, pulverize, sieve, obtain the yellow bent dusty yeast of described pure natural.
Embodiment 5
A preparation method for the yellow bent dusty yeast of pure natural, adopts following technique to be prepared:
A, will add in 200 parts of water after 50 portions of grapes, 3 portions of broccoli, 15 portions of peaches, 3 portions of cherries, 25 portions of Kiwi berrys, 5 parts of dragon fruits, 35 portions of strawberries, 25 parts of blueberries, 4 parts of fig fragmentations by weight, then 10 portions of sucrose, 10 parts of honey and 10 portions of maltodextrins are added, 30 DEG C are warming up to after stirring, the pH value of regulation system is 3, humidity is 75%, places to filter afterwards for 7 days to obtain yeast juice;
B, by weight 40 parts of rice meals, 50 parts of soy meals, 5 portions of maltodextrins to be added 80 parts of temperature be in the water of 40 DEG C, is kneaded into the yeast paste that pH value is 6;
C, by yeast paste temperature be 40 DEG C, humidity cultivates 20h and obtains a yeast paste under being the environment of 70%; In 50 parts of yeast pastes, add the water that 30 parts of rice meals, 15 parts of soy meals and 50 parts of temperature are 50 DEG C by weight, kneading 20min, then temperature be 55 DEG C, humidity cultivates 45h under being the environment of 50% and obtains secondary yeast paste; In the secondary yeast paste obtained, add the water that 20 parts of rice meals, 30 parts of soy meals and 60 parts of temperature are 55 DEG C, after kneading 20min temperature be 50 DEG C, humidity cultivates 35h and obtains three yeast pastes under being the condition of 40%;
D, by three yeast pastes and yeast juice mixing, rub 30min, then at the temperature of 5 DEG C, place 8h, then put into and expand culture medium and carry out expansion cultivation and obtain compound barm liquid; Wherein, the weight ratio of three yeast pastes and yeast juice is 1:1;
E, by weight by 50 parts of compound barm liquid, 15 parts of glucose, 60 parts of αization dried rice powder, 3 parts of vitamin Cs, 10 parts of cornstarch, 3 portions of sucrose, 10 parts of honey, 1 part of xylitols mixing, then drying, pulverize, sieve, obtain the yellow bent dusty yeast of described pure natural.
Claims (4)
1. a preparation method for the yellow bent dusty yeast of pure natural, is characterized in that, adopt following technique to be prepared:
A, will add in 150-200 part water after 30-50 part grape, 3-10 part broccoli, 5-15 part peach, 3-10 part cherry, 15-25 part Kiwi berry, 5-15 part dragon fruit, 20-35 part strawberry, 10-25 part blueberry, the fragmentation of 4-15 part fig by weight, then 10-35 part sucrose, 2-10 part honey and 10-20 part maltodextrin is added, 25-30 DEG C is warming up to after stirring, the pH value of regulation system is 3-5, humidity is 65-75%, places to filter after 7-10 days to obtain yeast juice;
B, by weight 40-60 part rice meal, 30-50 part soy meal, 5-10 part maltodextrin to be added 50-80 part temperature be in the water of 40-65 DEG C, is kneaded into the yeast paste that pH value is 3-6;
C, by yeast paste temperature be 40-55 DEG C, humidity cultivates 20-35h and obtains a yeast paste under being the environment of 65-70%; The water that 30-45 part rice meal, 10-15 part soy meal and 50-100 part temperature are 40-50 DEG C is added by weight in 30-50 part yeast paste, kneading 20-35min, then temperature be 45-55 DEG C, humidity cultivates 35-45h under being the environment of 50-70% and obtains secondary yeast paste; In the secondary yeast paste obtained, add the water that 20-50 part rice meal, 13-30 part soy meal and 60-80 part temperature are 45-55 DEG C, after kneading 20-30min temperature be 40-50 DEG C, humidity cultivates 20-35h and obtains three yeast pastes under being the condition of 40-60%;
D, by three yeast pastes and yeast juice mixing, rub 20-30min, then at the temperature of 5-15 DEG C, place 5-8h, then put into and expand culture medium and carry out expansion cultivation and obtain compound barm liquid; Wherein, the weight ratio of three yeast pastes and yeast juice is 1:1-1.8;
E, by weight by 20-50 part compound barm liquid, 15-30 part glucose, 40-60 part αization dried rice powder, 3-5 part vitamin C, 3-10 part cornstarch, 3-8 part sucrose, 2-10 part honey, the mixing of 1-3 part xylitol, then drying, pulverize, sieve, obtain the yellow bent dusty yeast of described pure natural.
2. the preparation method of the yellow bent dusty yeast of pure natural according to claim 1, it is characterized in that, in D, described expansion culture medium, its raw material comprises by weight: rice meal 30-50 part, soy meal 20-40 part, maltodextrin 2-5 part, honey 3-10 part, water 50-80 part.
3. the preparation method of the yellow bent dusty yeast of pure natural according to claim 1, is characterized in that, adopt following technique to be prepared:
A, will add in 180-185 part water after 40-45 part grape, 8-9.5 part broccoli, 10-12 part peach, 7-9 part cherry, 20-23 part Kiwi berry, 10-12 part dragon fruit, 28-32 part strawberry, 12-18 part blueberry, the fragmentation of 5-9 part fig by weight, then 19-30 part sucrose, 6-8 part honey and 13-17 part maltodextrin is added, 29-30 DEG C is warming up to after stirring, the pH value of regulation system is 4-5, humidity is 68-72%, places to filter after 8-9 days to obtain yeast juice;
B, by weight 50-54 part rice meal, 39-45 part soy meal, 8-10 part maltodextrin to be added 65-70 part temperature be in the water of 55-60 DEG C, is kneaded into the yeast paste that pH value is 5-6;
C, by yeast paste temperature be 48-52 DEG C, humidity cultivates 28-32h and obtains a yeast paste under being the environment of 68-70%; The water that 39-43 part rice meal, 12-15 part soy meal and 70-85 part temperature are 43-47 DEG C is added by weight in 39-43 part yeast paste, kneading 29-33min, then temperature be 50-55 DEG C, humidity cultivates 38-42h under being the environment of 58-63% and obtains secondary yeast paste; In the secondary yeast paste obtained, add the water that 33-40 part rice meal, 20-26 part soy meal and 68-73 part temperature are 48-52 DEG C, after kneading 23-28min temperature be 43-47 DEG C, humidity cultivates 29-32h and obtains three yeast pastes under being the condition of 50-55%;
D, by three yeast pastes and yeast juice mixing, rub 22-28min, then at the temperature of 6-10 DEG C, place 7-7.5h, then put into and expand culture medium and carry out expansion cultivation and obtain compound barm liquid; Wherein, the weight ratio of three yeast pastes and yeast juice is 1:2-1.5;
E, by weight by 30-40 part compound barm liquid, 20-26 part glucose, 50-55 part αization dried rice powder, 3.8-4.3 part vitamin C, 7-9 part cornstarch, 6-6.8 part sucrose, 4-6 part honey, the mixing of 2-2.6 part xylitol, then drying, pulverize, sieve, obtain the yellow bent dusty yeast of described pure natural.
4. the preparation method of the yellow bent dusty yeast of pure natural according to claim 3, is characterized in that, adopt following technique to be prepared:
A, will add in 180 parts of water after 43 portions of grapes, 9 portions of broccoli, 11 portions of peaches, 8 portions of cherries, 22 portions of Kiwi berrys, 11 parts of dragon fruits, 30 portions of strawberries, 15 parts of blueberries, 7 parts of fig fragmentations by weight, then 22 portions of sucrose, 7 parts of honey and 15 portions of maltodextrins are added, 30 DEG C are warming up to after stirring, the pH value of regulation system is 5, humidity is 68%, places to filter afterwards for 8 days to obtain yeast juice;
B, by weight 53 parts of rice meals, 42 parts of soy meals, 8 portions of maltodextrins to be added 68 parts of temperature be in the water of 56 DEG C, is kneaded into the yeast paste that pH value is 5.5;
C, by yeast paste temperature be 50 DEG C, humidity cultivates 30h and obtains a yeast paste under being the environment of 69%; In 40 parts of yeast pastes, add the water that 40 parts of rice meals, 13 parts of soy meals and 75 parts of temperature are 45 DEG C by weight, kneading 30min, then temperature be 53 DEG C, humidity cultivates 40h under being the environment of 60% and obtains secondary yeast paste; In the secondary yeast paste obtained, add the water that 36 parts of rice meals, 23 parts of soy meals and 70 parts of temperature are 50 DEG C, after kneading 25min temperature be 46 DEG C, humidity cultivates 29h and obtains three yeast pastes under being the condition of 52%;
D, by three yeast pastes and yeast juice mixing, rub 25min, then at the temperature of 9 DEG C, place 7.2h, then put into and expand culture medium and carry out expansion cultivation and obtain compound barm liquid; Wherein, the weight ratio of three yeast pastes and yeast juice is 1:3;
E, by weight by 38 parts of compound barm liquid, 22 parts of glucose, 51 parts of αization dried rice powder, 4 parts of vitamin Cs, 8 parts of cornstarch, 6.3 portions of sucrose, 5 parts of honey, 2.3 parts of xylitols mixing, then drying, pulverize, sieve, obtain the yellow bent dusty yeast of described pure natural.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107090400A (en) * | 2017-06-09 | 2017-08-25 | 福建省麦都食品发展有限公司 | The Zymolysis Equipment and fermentation process of a kind of pure natural yellow bent saccharomycete |
| CN108541660A (en) * | 2018-04-24 | 2018-09-18 | 上海动物园 | Veterinary method, animal raising device and its fermentation bed |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613265A (en) * | 2012-03-31 | 2012-08-01 | 福建省麦都食品发展有限公司 | Natural yeast powder and preparation method therefore |
| CN103243036A (en) * | 2012-03-31 | 2013-08-14 | 福建省麦都食品发展有限公司 | Preparation method for purely-natural yeast powder |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613265A (en) * | 2012-03-31 | 2012-08-01 | 福建省麦都食品发展有限公司 | Natural yeast powder and preparation method therefore |
| CN103243036A (en) * | 2012-03-31 | 2013-08-14 | 福建省麦都食品发展有限公司 | Preparation method for purely-natural yeast powder |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107090400A (en) * | 2017-06-09 | 2017-08-25 | 福建省麦都食品发展有限公司 | The Zymolysis Equipment and fermentation process of a kind of pure natural yellow bent saccharomycete |
| CN108541660A (en) * | 2018-04-24 | 2018-09-18 | 上海动物园 | Veterinary method, animal raising device and its fermentation bed |
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