FIELD: food industry.
SUBSTANCE: yeast extract production method envisages usage of yeast containing 8 wt % or more of ribonucleic acid for yeast suspension production. Yeast is chosen from the group including bakery yeast, fermented Saccharomyces cerevisiae and Torula. The yeast suspension is sterilised at a temperature of 40-95°C and centrifuged. One adds protease, nuclease and transaminase into the supernatant produced after centrifugation. Enzymolysis is performed during 12-25 hours at pH equal to 4.0-6.8 at a temperature of 35-80°C. The said enzymes are added in an amount of 0.1-0.3 wt % in conversion to the supernatant dry substance. One performs thermal treatment during 50-70 minutes at a temperature of 75-90°C, concentrates the supernatant to 35-40 wt % and performs spray drying. The yeast extract produced by the said method contains 4%-30% of inosinate disodium salt and guanylate disodium salt.
EFFECT: method improvement.
6 cl, 2 dwg, 3 tbl, 10 ex
