| 摘要 |
The method consists, in a first phase, in carrying out a slow fermentation via a physicochemical process at a low temperature of 18 to 38 DEG C, lasting between 1 and 72 hours, with programmed agitation, of a mixture having the following composition: - 30 to 80 % wet yeasts or dry yeasts or brewer's yeast or beer fermentation byproduct or byproduct of manufacture of yeasts containing living cells, - 1 to 10 % sugar cane or beet molasses in syrup or powder form, - 10 to 35 % lactose - 0.5 to 5 % lactic acid - 0.1 to 2 % ammonia solution - 0.1 to 2 % citric acid - 0.1 to 2 % sulphur - 0.025 to 1 % pantothenic acid - 0.025 to 1 % nicotinamide - 0.050 to 1 % vitamin B1 - 0.050 to 1 % vitamin C - 0.050 to 2 % DL-methionine - 0.050 to 2 % choline chloride - 0.050 to 2 % lysine hydrochloride - 0.100 to 2 % magnesium hypophosphite - 0.100 to 2 % potassium chloride - 0.100 to 2 % sodium chloride - 0.500 to 5 % sorbitol - 2 to 12 % urea with injection of air in an amount determined in accordance with the temperature, the speed of fermentation, the volume of the fermenter and the quality of the yeast used, in a second phase, in performing an operation of bursting of the yeast cells, and lastly, in a third phase, an operation of stabilisation and inactivation of the yeasts. |
