Science and Technology of Food Industry

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Volume 42 Issue 7
Mar.  2021
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HAN Yunjiao, ZHANG Yuanyuan, XIA Xuefen, et al. Screening of Protective Agent and Bioactivity Analysis of Bread Yeast Freeze-dried Powder[J]. Science and Technology of Food Industry, 2021, 42(7): 119−128. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020060143.
Citation: HAN Yunjiao, ZHANG Yuanyuan, XIA Xuefen, et al. Screening of Protective Agent and Bioactivity Analysis of Bread Yeast Freeze-dried Powder[J]. Science and Technology of Food Industry, 2021, 42(7): 119−128. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020060143.
shu

Screening of Protective Agent and Bioactivity Analysis of Bread Yeast Freeze-dried Powder

  • 1.

    Shijiazhuang University, Shijiazhuang 050035, China

  • 2.

    Dehong Teacher's College, Dehong 678400, China

  • 3.

    Dehong Prefecture Institute for Food and Drug Control, Dehong 678400, China

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  • Received Date: June 10, 2020
  • Available Online: January 27, 2021
    Graphical Abstract
    • Abstract
  • Objective:The formulation of protective agent added in vacuum freeze-drying process was optimized to obtain bread yeast 3G-28 freeze-drying powder with good fermentation performance.Methods:On the basis of single factor experiments of skim milk powder, sucrose, Tween-80, Arabic gum, cyclodextrin and glycerin, the formula of compound freeze-drying protectant was optimized by response surface experiment, and the ferment power, trehalose content, sucrase activity and flavor in fermentation liquid of yeast freeze-drying powder were studied.Results:The order of influence of each factor on the number of viable bacteria in bread yeast freeze-dried powder was as follows: The concentration of glycerol > the concentration of sucrose > the concentration of skim milk powder > the concentration of β-cyclodextrin. The formula of the best compound freeze-drying protective agent was as follows: Glycerin 4.7%, skimmed milk powder 20%, β-cyclodextrin 15%, sucrose 5%. The viable quantity of bread yeast freeze-dried powder was 36.89×109 PCS / mL. The fermentation capacity of baker's yeast 3G-28 freeze-dried powder was 214 mg/h/g, the content of trehalose was 44.22 mg/g, and the activity of sucrase was 20.27 U/g. Compared with the freeze-dried powder of commercially available yeast and the freeze-dried powder of the initial strain of yeast, the yeast showed higher biological activity. In terms of flavor, the content of alcohol in bread yeast 3G-28 freeze-dried powder was the highest compared with the other two, showing good practicability.ConclusionThe optimum formulation of the baker's yeast 3G-28 freeze-drying powder was studied, and the baker's yeast freeze-drying powder with better biological activity was obtained, which had a good prospect in improving the quality of bread products and in the application of microbial industrialization.
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