DRY YEAST PRODUCTION METHOD

摘要

FIELD: food-processing industry. SUBSTANCE: method involves preparing nutrient medium based on molasses; adding nitrogen and phosphor sources; preparing mother yeast culture; growing yeast; separating yeast from said medium and drying in several stages: placing yeast in several 5-6 cm thick layers on the basis of 30-35 kg/cu.m, supplying air having temperature of 18-30 C at air flow rate of 18 m/s; mixing yeast each at time intervals of 120 min, gradually reducing moisture content in yeast from 75% to 60%, feeding yeast onto polygonal sieve and providing air bubbling to reduce yeast moisture content to 50-45%; providing final air drying of yeast at temperature of 45 C and air flow rate of 4 m/s; weighing and packaging resultant dry yeast. EFFECT: increased efficiency and provision for improving yeast characteristics such as organoleptical properties. 4 tbl