Organic raw material

Yeast extract, as a raw material that has attracted much attention in the food industry, has several different names. It is also well-known as yeast essence, yeast leavening agent and yeast hydrolysate.

In the composition of yeast extract, protein substances account for a considerable proportion, approximately reaching around 50%. Among this part of the protein substances, the content of glutathione accounts for approximately 20%, while the content of nucleic acid is about 6%. It is worth mentioning that yeast extract is rich in a variety of components beneficial to the human body, including 18 kinds of amino acids. These amino acids are the basic units of proteins in living organisms and play a crucial role in human metabolism and physiological functions. In addition, it also contains glutathione, a substance with important physiological functions such as antioxidation. Practical polypeptide substances such as dextran, mannose, and trehalose are also included, which play a positive role in maintaining the health of the body. Meanwhile, flavor nucleotides endow yeast extract with a unique umami flavor. B vitamins, biotin and other vitamin substances, as well as micronutrients, are all essential nutrients for the normal operation of the human body. In addition, there are unpredictable aromatic substances. These substances work together to give yeast extract a unique flavor and rich nutritional value.

Specifically, the contents of calcium, phosphorus and micronutrients in yeast extract (unit:) The calcium content (μg/ g) is 1120, the phosphorus content is as high as 18020, the zinc content is 190, the iron content is 162, the chromium content is 5, the potassium content reaches 9300, the cobalt content is 1.2, the manganese content is 15, the strontium content is 3.5, and the magnesium content is 2150. It is particularly worth mentioning that yeast extract contains no cholesterol or saturated fatty acids. This characteristic gives it an advantage in the current pursuit of a healthy diet. It has a pure natural strong flavor efficiency and can greatly enhance the flavor of food. Therefore, it is an excellent flavor enhancer. Its rich nutrition feature makes the food with yeast extract added not only delicious but also provide consumers with rich nutrition and a rich and mellow taste. Its main flavor substances include amino acids, nucleotides and organic acids. These substances work together to form the unique flavor system of yeast extract.

In terms of practical application, yeast extract, with its numerous advantages, has been widely used in household seasonings, adding deliciousness to home cooking. In puffed foods, it can enhance the flavor and texture of the products. Adding yeast extract to baked goods such as bread, cakes and biscuits can make the products more flavorful and soft. When added to frozen food, it can improve its taste and flavor. Even in dietary supplements, it can play a role in providing nutritional supplements.

From the perspective of chemical composition, the chemical components of yeast extract generally include water, protein, fat, glycogen and ash, etc. Meanwhile, it also contains a certain proportion of vitamin B1, vitamin B2 and niacin and other vitamin substances. During the production process, it is necessary to first cultivate suitable yeast in the sugar solution and provide it with an appropriate growth environment. Then, sterile air is introduced to allow the yeast to multiply in large quantities under such ideal conditions. When yeast reproduces to a certain scale, the yeast slurry is separated by a high-speed centrifuge. Then, the remaining liquid is removed by a filter press. Finally, after a pressing process, a rectangular block product is formed. Depending on its different uses, this product is called pushed yeast, baker's yeast or fresh yeast.

Yeast extract, as an important natural seasoning and nutritional supplement in the food industry, has diverse production processes, each with its unique characteristics and applicable fields. The following is a detailed elaboration of several main production processes:

Dry food yeast

** Overview of Production Process **

The production process of dry food yeast is relatively direct and simple. First, the washed yeast milk is separated from the plasticization process. This step ensures the purity of the raw materials. Subsequently, through the drum drying technology, the moisture in the yeast milk is rapidly evaporated to obtain the dried yeast product. This process retains most of the nutrients in yeast, such as vitamin B complex, protein, dietary fiber and various trace elements, making dry food yeast an ideal choice for making health foods and powdered seasonings. Its soluble content is approximately 30%, which is easy to disperse and absorb in food, adding rich nutritional value to the product.

Dried autolysis yeast

** Process Characteristics and Advantages ** :

The production process of dry powder autolysis yeast is more complex. It involves part of the autolysis process of yeast after plasmolysis. This step enables the release of nutrients inside the yeast, increasing the soluble content of the product to approximately 50%. Through drum drying, the moisture was further removed, and the dried autolysis yeast with rich nutrition and strong flavor was obtained. This yeast extract is not only rich in various amino acids, peptides, vitamins and minerals, but also has a unique fermented aroma. It is very suitable for use in foods such as biscuits and meat products, which can effectively improve the taste and flavor of the products and enhance the overall quality.

Yeast extract

** Fine Control and Diversified applications **

The production of yeast extract is a more sophisticated process. After plasmolysis, yeast uses its own hydrolase system for complete self-hydrolysis, simultaneously removing cell walls and insoluble molecules to obtain high-purity yeast extract. During this process, it is crucial to strictly control the degree of hydrolysis of yeast protein to ensure that the product can meet the requirements of different application scenarios. According to market demand, yeast extract can be further processed into various forms such as semi-paste, paste, oil capsule, microcapsule or micro-particle powder. This flexibility enables yeast extract to be widely applied in multiple fields including food, feed and medicine.

Flavoring yeast extract

"Flavor Innovation and Application Expansion"

Flavoring yeast extract is produced through the Maillard reaction, a chemical process, to create various flavorful spices. The Maillard reaction is a series of complex reactions between amino acids and reducing sugars under heating conditions, which can produce a variety of natural flavors such as chicken flavor, beef flavor, vegetable flavor, and seafood flavor. These flavoring yeast extracts have greatly enriched the application scope of yeast extracts. They can not only be used as flavoring base materials in the food industry, but also be used to develop new types of condiments, soups, sauces and other products, meeting consumers' demands for diverse flavors.

In conclusion, the production processes of yeast extract are diverse, and each process has been optimized for specific application requirements, thus ensuring the efficient utilization and wide application of yeast extract in different fields.