| 摘要 |
FIELD: food industry. SUBSTANCE: process involves treatment of diluted yeast or native yeast culture in active physiological state, or rehydrated active dry yeast preparation, or precipitated yeast having cell concentration between 50.106 and 2.109 cell/cu.cm by acoustic field with oscillation frequency from 22 to 50 kHz and oscillation amplitude from 0.5 to 40 W/sq.cm during period of time from 5 sec to 120 min, periodicity of action being 1 to 5 times. Acoustic field treatment is performed in inert gas-oxygen mixture atmosphere. Autolysate in liquid state is directly added to wine materials and other products or it is preliminarily filtered or separated, or it is dried, stored, and then added to wine materials and other products. EFFECT: increased content of native biologically active substances in autolysate, improved organoleptic characteristics of products for shorter time, and enlarged assortment of produce. 3 ex |
