METHOD OF PRELIMINARY ACTIVATION OF COMPRESSED BAKER'S YEASTS Russian patent published in 2010 - IPC C12N1/18 A21D8/02 

FIELD: food industry.

SUBSTANCE: method includes nutrient medium preparation for activation of pressed baker's yeasts, medium treatment by ozone air mixture, addition of milled pressed baker's yeasts into the nutrient medium with mixture producing and keeping of the mixture during 20 - 30 minutes at the temperature of 30 -32 °C. The nutrient medium is prepared by humidity of 72 - 75 % by mixing flour, water and hop processing products. The ratio of flour, water and hop processing products is (1.0÷2.5÷0.5)-(1.0÷4.0÷1.5) accordingly. CO₂ emulsion of hop extract, water extract of granulated hop and flour from CO₂ hop extraction cake are used as hop processing products. Treatment of ozone air mixture is carried out during 5-7 minutes with ozone concentration of 50 - 80 mg/m³.

EFFECT: baker's pressed yeasts quality improvement, reducing of fermentation duration of baker's raw materials and producing of baker's products with prolonged keeping time and microbiological safety.

4 cl, 5 tbl, 3 ex