METHOD FOR PRODUCTION OF BIOACTIVE ADDITIVES Russian patent published in 1996 - IPC

FIELD: food industry; production of phytotea and beverages. SUBSTANCE: food yeast (brewing yeast, bakery yeast, wine yeast) is washed three times (water temperature 5-15 C, ratio 1:3.5-4.5). After the first washing bitterness is removed by mixing yeast suspension with table salt solution (0.8-1.2%), continuous stirring for 1.0-1.5 h, settling, and decanting. The duration of autolysis after washing is 11-16 h at 45-60 C until the content of amine nitrogen is 2.2-3.8%. The autolysate is separated into centrifuged effluent and concentrate of cell membranes. The concentrate of cell membranes is additionally separated concurrently with washing (water 55-65% of concentrate volume, 50-80 C). The resulting centrifuged effluent and centrifuged effluent of the main separation autolysate are boiled down and dried. The concentrate of cell membranes is also dried to contain moisture not more than 8%. EFFECT: higher product quality.