Method of cooking dried yeast

 

(57) Abstract:

The invention relates to the production of dried yeast. The method involves the preparation of the nutrient medium on the basis of the molasses with the addition of sources of nitrogen and phosphorus, cooking uterine yeast culture, cultivation of yeast, the separation of the yeast from the environment and their drying. Dried yeast is carried out in several operations: put the yeast layer of 5-6 cm at the rate of 30-35 kg/m3discharge air temperature 18-30oWith a speed of 18 m/s, in the process of drying yeast every 120 min mix, gradually reduce the humidity of the yeast from 75% to 60%. Then the yeast is served on polygonal sieve, bubbled with air, and the moisture content of the yeast is reduced to 50-45%. Then the yeast finally dried air at a temperature of 45-55oAnd speed 4 m/s Obtained dry yeast is weighed and Packed. The method allows to improve the organoleptic characteristics of the yeast.

The invention relates to a method for producing a dry yeast and can be useful in their manufacture in mass production, with a new species of yeast contributes to obtaining a high-quality bread.

Known analog-prototype (see Reference Nowakowski S. S. and other Preispolnen to improve the technological capabilities of a closed production cycle.

The task of the new technical solution is the expansion of technological possibilities of yeast-related quality improvement and regulatory period, safety cooked products during their interaction with the yeast, and the new process includes both parallel and separated from each other by the operation of the education of yeast, and auxiliary operations additional drying, expanding technological capabilities in support of the process of formation of yeast in a longer period (up to 3 years), respectively, at a temperature not exceeding 2-4oC than that of the known analogues, shown in source [1].

This object is achieved in that a method of obtaining dried yeast, for the dilution of the molasses with water, bleaching the resulting solution, adding perchloric extracts from the calculation of 0.9 kg of active chlorine per 1 ton of molasses, stirring and keeping the mixture, adding sulfuric acid to a pH of 4.5 to 5.5, supply of the prepared solution of molasses in trojanactualit apparatus, separate preparation of solutions of ammonium sulfate, diammonium phosphate and potassium chloride, the flow of solutions of salts in trojanactualit apparatus, preparation of pure Mat is eresia of pure-culture yeast in a separate nutrient medium, including molasses, diammonium phosphate, potassium chloride and antifoam with a solids content of 13% with a pH of 4.5, the cultivation of yeast uterine culture in two consecutive inoculators - generative vats a and B, separation of yeast, processing them with sulfuric acid and then using them for planting commodity yeast, growing commodity yeast and drying, characterized in that for the cultivation of yeast - uterine and commercial use capacity with an estimated volume are dried yeast air in several operations, consider the implementation of a uniform grinding of yeast and styling them with a layer of 5 - 6 cm 30 - 35 kg/m2remove intercellular moisture at the beginning of drying, is fed through a confining layer of yeast warmed up to 18 - 30oC the air at a speed of 18 m/s, stirred every 120 minutes the yeast with the possibility of a more uniform drying, take into account the shrinkage of the yeast to 2 cm when their associated grinding, taking into account the total drying time from 6 to 24 hours, gradually reduce the humidity from 75% to 60%, control the temperature of the yeast in the parameters 25 - 30oC every 2 hours process, crushed and partially dried yeast as they become available in the form of bulk mass in 45 - 50 kg, serves to ground the eat prevent coalescence of small lumps, improving their quality, direct the yeast in the hopper, where within 1.5 - 4 hours retain humidity yeast in 50 - 45% due to the loss of inter - and intracellular moisture, cleaned of residues of dry yeast with compressed air under a pressure of 0.1 to 0.2 MPa polygon mesh sieve, served on the blades of the windmill with the speed of rotation of 10 rpm dry yeast from the surge hopper, pour yeast with the blades on the blade and fanned the air at a temperature of 45 - 55oC and a speed of 4 m/s, particles dispersed yeast dust is collected in the collection, tracking and collecting floating particles of yeast for 4 to 5 hours, the resulting yeast acquire marketable in the process of sifting through a sieve with a diameter of cells in 2 mm, the remaining yeast clean off and mixed with the batch of yeast from a previous operation, the received commodity dry yeast is weighed and Packed.

Description of the method of preparation of yeast.

The method of obtaining dried yeast [1], involving the dilution of the molasses with water, bleaching the resulting solution, adding perchloric extracts from the calculation of 0.9 kg of active chlorine per 1 ton of molasses, stirring and keeping the mixture, adding sulfuric acid to pH 4,5 - 5,5, feed preparation, is of diammonium phosphate and potassium chloride, the flow of solutions of salts in trojanactualit apparatus, preparation of pure uterine yeast culture by seeding in vitro culture on wort agar, cultivation of yeast and subsequent preservation of pure culture yeast in a separate medium, including molasses, diammonium phosphate, potassium chloride and antifoam with a solids content of 13% with a pH of 4.5, the cultivation of yeast uterine culture in two consecutive inoculators - generative vats a and B, separation of yeast, processing them with sulfuric acid and then using them for planting commodity yeast, growing commodity yeast and drying, perform in such a way that:< / BR>
1. For the cultivation of yeast - uterine and commercial use capacity with an estimated volume, and drying of yeast air in several operations, where:

1.1. Consider the implementation of a uniform grinding of yeast and styling them with a layer of 5 - 6 cm 30 - 35 kg/m2.

1.2. Remove intercellular moisture at the beginning of drying.

1.3. Served through the confining layer yeast warmed up to 18 - 30oC the air at a speed of 18 m/s

1.4. Mix every 120 minutes the yeast with the possibility of a more uniform drying.

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1.6. Gradually reduce the humidity from 75% to 60%.

1.7. Control the temperature of the yeast in the parameters 25 - 30oWith every 2 hour process.

1.8. Crushed and partially dried yeast as they become available in the form of bulk mass in 45 - 50 kg

1.9. Served on polygonal sieve yeast of the bags, which inform the rotation speed of 40 rpm

1.10. Bubbled yeast air, preventing the coalescence of small lumps and improving their quality.

1.11. Send the yeast in the hopper, where within 1.5 - 4 hours retain humidity yeast in 50 - 45% due to the loss of inter - and intracellular moisture; polygon mesh sieve is cleaned from the remnants of dry yeast with compressed air under a pressure of 0.1 to 0.2 MPa.

1.12. Served on the blades of the windmill with the speed of rotation of 10 rpm dry yeast from the surge hopper.

1.13. Yeast pour with blades on the blade and fanned the air at a temperature of 45 - 55oC and the blowing velocity of 4 m/s

1.14. Particles dispersed yeast dust is collected in the collection, tracking and collecting floating particles of yeast for 4 to 5 hours.

1.15. Commodity yeast sift through a sieve with a diameter of cells of the/P> 1.17. Received commodity dry yeast is weighed and Packed.

The economic efficiency of new technical solutions proven experimental studies on laboratory equipment with which the practical test materials on the extraction of commercial dry yeast that can be used in bread and alcohol production. New trademark yeast have excellent organoleptic and sensory characteristics, and their size is reminiscent of the volume of the grain of wheat.

Industrial usefulness and applicability of the method of producing dry yeast, determined by market demand in market research this product and tabular figures, are given as illustrative of the process of obtaining yeast.

The method of obtaining dried yeast, providing dilution of the molasses with water, bleaching the resulting solution, adding perchloric extracts from the calculation of 0.9 kg of active chlorine per 1 ton of molasses, stirring and keeping the mixture, adding sulfuric acid to pH 4.5 - 5.5, supply of the prepared solution of molasses in trojanactualit apparatus, separate preparation of solutions of ammonium sulfate, diamonite yeast culture by seeding in vitro culture on wort agar, cultivation of yeast and subsequent preservation of pure culture yeast in a separate medium, including molasses, diammonium phosphate, potassium chloride and antifoam with a solids content of 13% with a pH of 4.5, the cultivation of yeast uterine culture in two consecutive inoculators - generative vats a and B, separation of yeast, processing them with sulfuric acid and then using them for planting commodity yeast, growing commodity yeast and drying, characterized in that for the cultivation of yeast - uterine and commodity - use containers with an estimated volume are dried yeast air in several operations, consider the implementation of a uniform grinding of yeast and styling them with a layer of 5 - 6 cm 30 - 35 kg/m2remove intercellular moisture at the beginning of drying, is fed through a confining layer of yeast warmed up to 18 - 30oC the air at a speed of 18 m/s, stirred every 120 min yeast with the possibility of a more uniform drying, take into account the shrinkage of the yeast to 2 cm when their associated grinding taking into account the total drying time of 6 to 24 hours, gradually reduce the humidity from 75% to 60%, control the temperature of the yeast in the parameters of 25 - 30C every 2 h process, crushed and partially visus is in, which inform the rotation speed of 40 rpm, yeast bubbled air than prevent slipania small lumps, improving their quality, direct the yeast in the hopper, where for 1.5 - 4 h retain humidity yeast in 50 - 45% due to the loss of inter - and intracellular moisture, cleaned of residues of dry yeast with compressed air under a pressure of 0.1 to 0.2 MPa polygon mesh sieve, served on the blades of the windmill with the speed of rotation of 10 rpm dry yeast from the hopper, yeast pour with blades on the blade and fanned the air at a temperature of 45 - 55C and a speed of 4 m/s, particles dispersed yeast dust is collected in the collection, tracking and collecting floating particles of yeast for 4 - 5 h, the resulting yeast acquire marketable in the process of sifting through a sieve with a diameter of cells in 2 mm, the remaining yeast clean off and mixed with the batch of yeast from a previous operation, the received commodity dry yeast is weighed and Packed.

 

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FIELD: fodder industry.

SUBSTANCE: invention relates to a method for preparing protein-vitamin fodder that involves solid or liquid waste in production and processing the natural raw (grains, milling waste, post-alcoholic distillery grains, beer pellets, fruit pulps or whey). Enzyme lysates are prepared from solid waste and starch waste. Cobalt salt is added to liquid waste or enzyme lysates. Prepared nutrient medium is used in incubation of lactobacillus and propionibacillus microorganisms taken by the following pairs: Lactobacillus acidophilus 1660/02 with Propionibacterium freudenreichii subsp. shermanii 103/12; or Lactobacillus acidophilus 1660/02 with Propionibacterium acnes 1450/28; or Lactobacillus plantarum 578/25 with Propionibacterium freudenreichii subsp. shermanii 103/12; or Lactobacillus plantarum 578/25 with Propionibacterium acnes 1450/28. This method provides preparing fodder enriched with vitamins and proteins and containing live cells of lactobacillus and propionibacillus microorganisms. Method enriches animal intestine microflora after feeding the prepared fodder to animals. Fodder comprises protective substances (organic acids, enzyme systems) and can be stored as crude form for the prolonged time.

EFFECT: improved preparing method, valuable properties of fodder.

13 cl, 1 tbl, 12 ex

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