| 摘要 |
Invention is used in the microbiology industry, producing bread baking yeast. Invention creates a new method of producing yeast, the point of which is that output of the yeast production; resistance and yeast fermenting activity are increased by optimally selecting the amount of food substances being introduced, technology regimes of the ferment aeration and environment temperature during the yeast culture growth and maturation. According to the newly created production method commercial yeast is grown every hour introducing optimally balanced food substances. At the end of the commercial yeast growth stage the yeast cell maturation is performed, that lasts for 60 min. providing biological mass aeration intensity of 9.9-13.9 m<3> of air/m<3> to the yeast ferment at the environmental temperature of 29-35 degree Celsius. As a consequence it improves organoleptic and physical-chemical indicators of the produced yeast: dry substances, no less than, 32 percent; lifting power (according to the self-produced CO2 amount in the paste), no less than, cm<3> per 60/120/180 min. - 750/1700/2700; 100 g yeast acidity the day it was produced (transferred into acetic acid), not more than, mg - 60; stability, no less than, h - 72. |
