CN86106611A - The new method and new technology that baker's active dried yeast is produced - Google Patents
The new method and new technology that baker's active dried yeast is produced Download PDFInfo
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- CN86106611A CN86106611A CN 86106611 CN86106611A CN86106611A CN 86106611 A CN86106611 A CN 86106611A CN 86106611 CN86106611 CN 86106611 CN 86106611 A CN86106611 A CN 86106611A CN 86106611 A CN86106611 A CN 86106611A
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- yeast
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- cultivation
- fermenter
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- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 16
- 238000005516 engineering process Methods 0.000 title abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 30
- 239000007787 solid Substances 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000003463 adsorbent Substances 0.000 claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 238000012856 packing Methods 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 235000015097 nutrients Nutrition 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 3
- 239000002594 sorbent Substances 0.000 claims abstract 2
- 239000006188 syrup Substances 0.000 claims description 9
- 235000020357 syrup Nutrition 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000012258 culturing Methods 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 238000010521 absorption reaction Methods 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 238000010276 construction Methods 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 244000285963 Kluyveromyces fragilis Species 0.000 abstract description 2
- 235000014663 Kluyveromyces fragilis Nutrition 0.000 abstract description 2
- 238000000465 moulding Methods 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 239000012467 final product Substances 0.000 description 2
- 230000008676 import Effects 0.000 description 2
- 239000002054 inoculum Substances 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 238000004062 sedimentation Methods 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 244000144987 brood Species 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000011177 media preparation Methods 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000010899 nucleation Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The present invention relates to a kind of production method and technology of baker's active dried yeast.What adopt is that liquid fermenting and solid fermentation method combine, two cultivation and fermentation stages that solid medium and sorbent material combine.Liquid fermenting is open type fermented in fermenter.Cultivate and isolated yeast thalline by a certain percentage with the liquid nutrient medium mixing, cooperate with the adsorbent solids substratum by a certain percentage again, the koji tray cultivation and fermentation in deep closet of packing into, after when temperature control, control, drying and moulding.
Method provided by the invention and technology.Simplified the production method and the technology of existing this primary yeast, reformed and saved the equipment of large amount of complex, be easy to promote.
Description
The present invention is relevant with the production of the active dry yeast of making bread, for a long time people to produce bread be with yeast cake or active dry yeast.The production of yeast cake and active dry yeast is in existing technology, and yeast cake are the methods that adopt deep fermentation, have cultivated the yeast thalline, through centrifugal or filtering method, thalline is separated from fermented liquid, forms through the squeezing packing again.Its weak point is: preserve under 4 ℃ condition, and the validity period weak point is not easy to transportation, sets up yeast cake factory, investment large equipment complexity.Active dry yeast then packed and transported, use, preservation is all very convenient, and is all effective within 1 year at normal temperatures.When active dry yeast uses, at first should there be one to make the activated yeast stage that is in dormant state, only it be melted, about 30 ℃, cultivate and to activate in 0.5～1 hour with about 30 ℃ warm water.It is reported that up to the present domestic also do not have the factory that produces active dry yeast specially, the baker's active dried yeast of use is many to be come with state's import such as Japan or from Hong Kong.Major cause is: produce complexity of this zymic equipment, technology, investment is big, and economic benefit is not high.The existing production method of active dry yeast is, the cultured yeast thalline of deep fermentation is separated from fermented liquid, forms through low-temperature freeze drying again.In 1985, the production of domestic research trial active dry yeast obtained certain achievement, tested between existing well afoot, and its equipment and technology are all complicated, set up such factory and invest bigger.
Baker's active dried yeast new process for producing provided by the invention and technology are different with the production method and the technology of domestic and international existing this primary yeast, it can overcome above-mentioned deficiency, it is characterized in that, liquid spawn is open type fermented in fermenter, adding liquid nutrient medium in the yeast thalline of turning out mixes with it, admix behind the mixing in the baked adsorbent solids substratum, divide then and put into koji tray cultivation and fermentation in deep closet.Its technological process of production is: slant strains cultivation → triangular flask liquid seeds cultivation → liquid seeds enlarged culturing → fermenter liquid fermenting → isolate yeast thalline → solid absorption and fermentation → shaping drying → inspection after construction → packing.
Open type fermented in the fermenter, Baume 7～8 degree are made a gift of syrup 1.1kg/Cm
2Sterilized 20 minutes, it is dark that the feeding fermenter is only adorned 40Cm, inserts liquid spawn, and inoculum size is 10% of a substratum, and room temperature keeps 28～30 ℃, cultivates more than 10 hours.Cultured yeast juice is sent in the sedimentation centrifuge (rotating speed 2000～4000/ minutes) remove supernatant liquor after centrifugal 5 minutes, stay the bacterial sediment thing, i.e. the yeast thalline.Absorption and solid culture fermentation, the making of adsorbent solids substratum, Zulkovsky starch 85%, flour 14%, glucose 1% is mixed thoroughly, with 40 ℃ dry by the fire 2 hours standby, the went out syrup of making a gift of of bacterium of yeast thalline adding, ratio is 1: 1.Behind the mixing this mixing liquid is admixed baked adsorbent solids substratum, ratio is 1.2: 1.Divide in the sterile koji tray of packing into then, thickness is 3cm, and cultivation and fermentation is 8 hours in 28～30 ℃ deep closet.
Baker's active dried yeast novel method and technology are as follows:
One, slant strains is cultivated: the malt extract medium preparation method, with 1000 milliliters of the worts of Baume 7～8 degree, glucose 1 gram, agar 2 grams mix, and boil the molten branch test tube of packing into, use 1.1kg/Cm
2, sterilized 30 minutes, it is standby to put into the inclined-plane.
On clean work station, insert barms with aseptic method, place under 28～30 ℃ of conditions, cultivated 48 hours.
Two, the triangular flask liquid seeds is cultivated: make a gift of the syrup 250 milliliters of triangular flasks of packing into what Baume 7～8 was spent, only adorn 100 milliliters, use 1.1kg/Cm for every bottle
2Sterilized 30 minutes, and be chilled to below 30 ℃, insert slant strains 2～3 pins, cultivating below 28～30 ℃ 14～16 hours, treat to initiate in the bottle a large amount of foams with aseptic method.
Three, liquid seeds enlarged culturing: triangular flask liquid seeds enlarged culturing promptly becomes liquid and enlarges bacterial classification, making a gift of in the syrup of Baume 7～8 degree of per 1000 milliliters of bacterium of going out, insert 100 milliliters of triangular flask liquid seeds 10%, cultivate down at 28～30 ℃ and to initiate in 10～12 hours, expand to cultivate in the seeding tank to get final product in 8～10 hours again to.
Four, fermenter liquid fermenting: with Baume 7～8 degree make a gift of syrup or wort, the bent juice of rice, use 1.1kg/Cm
2Sterilized 20 minutes, it is dark that the feeding fermenter is only adorned 40cm, inserts liquid spawn, and inoculum size is 10% of a substratum, and room temperature keeps 28～30 ℃, and the indoor filtrated air that slowly feeds gets final product through cultivation in 12 hours.(culturing room and fermenter all should could use through sterilization).
Five, from fermented liquid, isolate the yeast thalline: cultured yeast juice is sent into (2000～4000 rev/mins of rotating speeds in the sedimentation centrifuge; After centrifugal 5 minutes, remove supernatant liquor, stay the bacterial sediment thing.
Six, absorption and solid culture fermentation, adsorbent solids substratum: Zulkovsky starch 85%, flour 14%, glucose 1% is mixed thoroughly, with 40 ℃ dry by the fire 2 hours standby.
In the throw out that stays after centrifugal, what add that death of monks or nuns crosses bacterium makes a gift of syrup or wort, the bent juice of rice, and ratio is 1: 1.Behind the mixing this mixing liquid is admixed in the baked adsorbent solids substratum, the ratio of mixed solution and solids is 1.2: 1, divides in the sterile koji tray of packing into then, and thickness is 3cm, cultivates 8 hours in the deep closet under 28～30 ℃.
Seven, be shaped dryly, the fermented product that solid fermentation is good is crossed 20 mesh sieves and is shaped, and makes thinner then, 40 ℃ of oven dry in following 10 hours, is finished product.
Eight, inspection after construction:
1. yeast cell is counted.With blood counting chamber computing method (summary);
2. yeast mortality ratio check.(summary);
3. the yeast brood cell leads check.(summary);
4. fermentation test.With Emhorn tube fermentation tube (summary);
Nine, packing: whenever be packaged into finished product 500 grams, wrapping material should moistureproof lucifuge.Consumption when producing bread is 1% of a flour, and is identical with import active dry yeast consumption.
Claims (6)
1, a kind of production method of baker's active dried yeast.Adopt existing liquid fermenting and solid fermentation method to combine.Two cultivation and fermentation stages that solid medium combines with sorbent material.It is characterized in that, liquid spawn is open type fermented in fermenter, adds liquid nutrient medium and mix with it in the yeast thalline of turning out, and admixes behind the mixing in the baked adsorbent solids substratum, divide then and put into koji tray cultivation and fermentation in deep closet, its technological process of production is as follows:
Slant strains cultivation → triangular flask liquid seeds cultivation → liquid seeds enlarged culturing → fermenter liquid fermenting → isolate yeast thalline → solid absorption and fermentation → shaping drying → inspection after construction → packing.
2, as method as described in the claim item 1, barms is open type fermented in fermenter, it is characterized in that: Baume 7～8 degree are made a gift of syrup or wort, the bent juice 1.1kg/Cm of rice
2The sterilization certain hour, it is dark that the feeding fermenter is only adorned 40Cm, inserts the liquid spawn amount for making a gift of 10% of syrup.Room temperature remains on 28～30 ℃, cultivates certain hour.
3, as the making of adsorbent solids substratum as described in the claim item 1, it is characterized in that: Zulkovsky starch 85%, flour 14%, glucose 1% is mixed the back thoroughly and was dried by the fire two hours with 40 ℃ of C are above.
4, as claim item 2 described methods, will in fermenter, send into whizzer by cultured yeast liquid, it is characterized in that: per minute 2000～4000 changes centrifugal 5 minutes.Remove supernatant liquor, promptly isolate the yeast thalline.
5, as method as described in the claim item 1, after yeast thalline and liquid nutrient medium mix, admix in the adsorbent solids substratum of making, it is characterized in that: the yeast thalline is 1: 1 with the ratio of making a gift of the bent juice of syrup or wort rice, the ratio of admixing again in the adsorbent solids substratum is 1.2: 1, dividing the koji tray thickness of packing into then is 3Cm, cultivation and fermentation a few hours in 28～30 ℃ deep closet.
6, as described in the claim item 5, the fermented product that solid fermentation is good is shaped dry, it is characterized in that: cross 20 mesh sieves and be shaped, make thinner then, and below 40 ℃, oven dry in 10 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 86106611 CN86106611A (en) | 1986-10-03 | 1986-10-03 | The new method and new technology that baker's active dried yeast is produced |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 86106611 CN86106611A (en) | 1986-10-03 | 1986-10-03 | The new method and new technology that baker's active dried yeast is produced |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN86106611A true CN86106611A (en) | 1988-04-13 |
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ID=4803282
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 86106611 Pending CN86106611A (en) | 1986-10-03 | 1986-10-03 | The new method and new technology that baker's active dried yeast is produced |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN86106611A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
-
1986
- 1986-10-03 CN CN 86106611 patent/CN86106611A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103243036B (en) * | 2012-03-31 | 2014-09-10 | 福建省麦都食品发展有限公司 | Preparation method for purely-natural yeast powder |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |