Syrup production on the basis of brewers yeast
1998
Gacesa, S. | Sciban, M. | Grujic, O. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
In beer production 1-2 litres of thick brewers yeast per 1 hl of beer is produced and in our breweries, in most cases, it is discharged into waste water. However, beneficial effect of brewers yeast on human body, because of its ingredients, has been known for long. The basic disadvantages of brewers yeast for wider application are its quick deterioration, its exceptional bitterness and high nucleic acids content. The possibility of preparing brewers yeast for more pleasant consumption, in the form of syrup, was tested in this paper. Freshly produced brewers yeast can be washed out only with water or it can be debitterized and then washed out with water. After separation, yeast is built in syrup on the basis of sugar or Maltex, with or without addition of lemon acid. The process of yeast preparation was analytically observed and the produced syrups were analysed and their sensory assessment was made. In this way, syrups of different composition and sensory characteristics can easily be produced.
显示更多 [+] 显示较少 [-]