method for production of active dry baker's yeast.

摘要

1,230,205. Storage of yeast. KONINKLIJKE NEDERLANDSCHE GIST - EN SPIRITUSFABRIEK N.V. 7 Nov., 1969 [8 Nov., 1968], No. 52950/68. Heading A2D. [Also in Division C6] An active dried yeast is sealed under greatly reduced pressure or a nitrogen atmosphere, in a tin container or a plastics bag made of: (1) polyester, polyamide or polyethylene; (2) laminates of these plastics with one another or with aluminium; or (3) regenerated cellulose coated with a lacquer layer. The yeast may contain between 0.5 to 5%, based on dry matter, of (1) swelling agents e.g. methyl cellulose or carboxymethyl cellulose, and (2) wetting agents viz. sorbitan monolaurate, monopalmitate, monostearate or mono-oleate, glyceryl mono- and di-stearates, glyceryl monopalmitate and propylene glycol monostearate. The active dried yeast may be prepared by extruding and dividing a fresh compressed yeast of the required protein content into particles with a cross-section of from 0.2 to 2mm. and drying these in not more than 120 minutes by means of. a drying gas flow in such a manner that the particles are held within the temperature range of from 20 to 50‹C. The flow of drying gas may effect fluidization of the particles and its temperature may be reduced as drying proceeds from an initial high temperature not exceeding 160‹C.