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

FIELD: food industry; production of phytotea and beverages. SUBSTANCE: food yeast (bakery yeast, brewing 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%) and continuous stirring for 1-1.5 h followed by 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 product is vacuum-condensed and dried at a low temperature until its content of moisture does not exceed 8%. EFFECT: higher product quality.