METHOD FOR PRODUCTION OF DRY YEAST Russian patent published in 2010 - IPC C12N1/18 

FIELD: food industry.

SUBSTANCE: method envisages preparation of a nutritional medium based on molasses with addition of nitrogen and phosphorus, preparation of yeast stock culture, yeast assimilation. At the beginning of drying one supplies air through the confining yeast layer heated to 25-26°C, humidity being 35-40%, at a supply speed of 20-22 m/s. The yeast is put in a 3-4 cm layer on a 1 m² area, volume weight being 15-20 kgf/m². The yeast is stirred every 30 minutes. The yeast moisture content is reduced from 78 to 43%. The yeast temperature is maintained to be 25-26°C after every hour of process. The yeast is milled into 15-20 kg volume masses and supplied on a polygonal sieve with a rotation speed of 30-40 rpm. Dry air is supplied; the yeast moisture content is reduced to 35-45%. The yeast is decontaminated with compressed air under pressure = 0.1-0.12 MPa. The yeast is additionally dried with air at a temperature of 24-28°C and a flow rate of 2-2.5 m/s. The produced yeast is strained through a 2.5 mm cell diametre sieve and ozonised during 5-7 minutes.

EFFECT: method allows to enhance dry yeast quality.

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