FIELD: microbiological and food-processing industry, in particular, production from yeast biomass of biologically active food product enriched in components valuable for human feeding, such as phytoteas, beverages, various food products and dishes.
SUBSTANCE: method involves washing and removing mustard from food yeast; providing autolysis, boiling out and drying procedures. At autolysis stage, yeast suspension is diluted with water used in the ratio of 1:1 at temperature of 500C and pH value of 5; holding while mixing for 60-90 min. After autolysis operation, preliminarily diluted enzyme preparation of amylorisin is introduced into diluted mass in an amount of 0.2% by weight of basic amount of yeast and held at temperature of 500C for 5-6 hours, with mixing being provided during holding period. Mustard is removed from food yeast by means of sodium bicarbonate. Method allows clear and transparent product with increased content of substances useful for human organism to be obtained.
EFFECT: simplified method, wider range of use and improved quality of ready product.
2 cl
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