| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry. Residual beer yeast is preliminarily diluted with water at a ratio of 1:1 and centrifuged during 5-10 minutes. The sediment is diluted with water at a ratio of 1:1, heated up to 50-60°C and hydrolysed with alkali NaOH during 10-15 minutes at pH =10.5-11.5 in the presence of surfactants containing non-limiting fatty acids, for example, vegetable oils in an amount of 0.5-1.0% of the residual beer yeast weight. The suspension is diluted with water at a ratio of 1:2 and repeatedly centrifuged during 10 minutes with subsequent deactivation at a temperature of 60-70°C during 10 minutes or at 100°C during 5 minutes. One performs drying at the heat medium temperature at the drying machine input equal to 150-160°C.EFFECT: invention is aimed at the ready product quality enhancement, complete deactivation of yeast, biological value increase, improvement of organoleptic indices (taste, colour) and the ready product storage life increase.2 cl, 1 ex |
