YEAST ACTIVATION METHOD Russian patent published in 2006 - IPC A23L1/25 A23L1/28 A23J1/18 C12N1/18 C12N13/00 

FIELD: food-processing industry, in particular, activation of yeast for producing of biologically active food additives.

SUBSTANCE: method involves providing yeast activation by exposing yeast suspension to laser radiation with laser wavelength of from 9 micron to 11 micron and power density of from 0.1 kW/cm² to 1.0 kW/cm². When activation process is performed, beer yeast is used, in this case yeast suspension is produced by introducing yeast into brewing syrup, or bakery yeast and yeast suspension are used, said suspension being produced by introducing yeast into sugar syrup, or wine yeast and yeast suspension are used, said suspension being produced by introducing yeast into grape syrup. Yeast suspension with yeast concentration of from 5% to 80% is fed to radiation zone in the form of continuous or droplet stream having diameter of from 0.5 mm to 15 mm, with yeast suspension flow velocity ranging between 0.005 m/s to 10 m/s. Laser radiation is emitted at distance of from 5 mm to 25 mm from cut of nozzle, from which yeast suspension stream is issued.

EFFECT: increased efficiency of yeast activation process.

7 cl, 3 dwg