Widely used in the food industry and fermentation industry. Active dry yeast is used as a leavening agent for flour and is used in the production of bread, steamed buns, and biscuits. Active dry yeast is used in the production and fermentation of liquor, alcohol, and vinegar, which can save manpower and material resources, reduce costs, and improve grain utilization (3-5%). Another major use of baker's yeast is condiments (yeast flavoring).
1. Widely used in food industry and fermentation industry.
2. Bread active dry yeast is used as a leavening agent for flour and is used in the production of bread, steamed buns and biscuits. Our country's annual demand is 60,000 tons, growing at a rate of 15% every year. If the vast majority of rural areas in our country use yeast to replace the traditional old noodle method and chemical starter, the demand will be 320,000 tons, but the current national production is insufficient. 40,000 tons.
3. Active dry yeast is used for the production and fermentation of liquor, alcohol, and vinegar, which can save manpower and material resources, reduce costs, and improve grain utilization (3-5%). At present, active dry yeast for wine is being used in China to replace the distiller culture workshops of liquor factories and ethanol factories, which greatly saves factory construction investment. Beer, wine and other enterprises also need special beer and wine yeast to improve the quality of wine.
3. Another major use of baker's yeast is condiments - yeast flavoring. The principle is to use yeast to be rich in 48-50% protein and 8-10% nucleic acid. Dissolve and enzymatically hydrolyze the aqueous solution of amino acids and nucleotides, and then concentrate it into a paste or spray-dry it into a powdery product. It is delicious and nutritious. If it undergoes Maillard biochemical reaction, it can form seafood, beef, Flavored condiments with the aroma of chicken and pork are favored by people. Europe and the United States have already replaced MSG with yeast flavoring. my country's monosodium glutamate production reaches 1.1 million tons, while yeast flavoring is less than 10,000 tons. Growing at a rate of 60% every year. Foreign yeast flavoring companies have reached an annual output of 30,000 to 60,000 tons. Yeast flavoring is a new generation of high-tech compound condiments with great potential.
4. Drugs extracted from yeast cells, such as ribonucleic acid, ergosterol, glutathione, active polysaccharides, cell cellulose, etc., have been industrially produced. Adding certain substances during the yeast fermentation process It can produce various series of trace element yeast to supplement the deficiencies of the human body and has higher bioavailability than other chemical trace elements.
Active dry yeast is a dry yeast product that maintains strong fermentation ability after being pressed, dried and dehydrated from specially cultured fresh yeast. The pressed yeast is extruded into thin strips or small balls, and the low-humidity circulating air is used to continuously dry through the fluidized bed, so that the final fermentation moisture reaches about 8%, and the fermentation ability of the yeast is maintained.