Edible yeast, dry yeast powder or granulated product without fertility that is not fermentable for human consumption. It can be obtained by recycling the yeast from the brewery or by specially cultivating and drying it for human nutrition. In the United States, Japan, and some Europe countries incorporate about 5% of edible yeast powder into common food products such as bread, cakes, biscuits, and scones to increase the nutritional value of the food. Yeast autolysate can be used as an additive for meat, jam, soup, cheese, bread, vegetables and seasonings. It is also used as a food nutrition enhancer in baby foods and health foods.
Beer yeast, yeast used to brew beer, are mostly different varieties of Saccharomyces Cerevisiae (Sac-charomyces cerevisiae). S. cerevisiae is a typical above-fermented yeast commonly used in beer production. In addition to brewing beer, alcohol and other beverages, it can also ferment bread.
Baker’s yeast, which is divided into pressed yeast, active dry yeast and fast active dry yeast. Pressed yeast is a blocky product having a water content of 70 to 73% produced by Saccharomyces cerevisiae. Active dry yeast is a dry yeast product produced by Saccharomyces cerevisiae with a moisture content of about 8%, granular-shaped, and having a baking ability. Fast active dry yeast is a new type of fine granular (less than 1 mm diameter) product with fast and efficient fermentation. The moisture content is 4 to 6%.
Yeast Production Process Diagram
The original molasses is sterilized and diluted by steam high temperature (95-120°C), and then enters the thin molasses temporary storage tank.
According to the production formula, add the required amount of water, add a certain amount of hypochlorous acid to disinfect, add the required seed amount, continuously add the diluted molasses, supplement the prepared nutrients, and carry out aerobic fermentation. According to the process requirements, control the temperature, pH, alcohol, and get more yeast when the fermentation is over. The temperature of the wind required for the fermentation of the yeast species ranges from 40°C to 50°C, and the outlet temperature of the Roots blower used for the air supply is between 100°C and 120°C. Excessive temperature will affect the fermentation time and fermentation quality of the yeast species.
Water-cooled heat exchanger principle
In order to reduce the temperature of the fan outlet, a water-cooled heat exchanger is installed. A heat exchanger using water as a heat exchange medium is installed at the air outlet of the fermentation fan.