Current Status of Active Dry Yeast Production in China
Yeast is a single-celled microorganism, belonging to the fungus category. As early as 3000 BC, humans began to use yeast to make fermented products, but people did not know about yeast at that time. However, as an industry, the development history of the yeast industry has only been more than 200 years since the original beer yeast paste began to be sold on the market.
Yeast production in China began in 1922. Before 1949, there was only Shanghai Dahuali Yeast Factory, whose products were pressed yeast (with a water content of about 70%). The research and production of Active Dry Yeast in China began in the 1970s. In 1974, Shanghai Yeast Factory first trial-produced active dry yeast for bread. The emergence of domestic yeast production as an industry was in the 1980s. In the mid-1980s, Hubei Angel Yeast Co., Ltd. (formerly known as China Biological Development Center Yichang Edible Yeast Base), Meishan Marley Yeast Co., Ltd and Bailin Yeast Factory indicates that the industrial production of active dry yeast in China has reached the international level.
Active Dry Yeast is a yeast cell product that exists in solid form without losing its activity. Active dry yeast has two basic characteristics: one is long-term storage at room temperature without losing its activity, and the other is that the active dry yeast is rehydrated and activated under certain conditions to restore the cells to their natural state and have normal yeast activity.
Among them, Active Dry Yeast with a cell content of more than 20 billion cfu/g and a water content of less than 6% is called high-active dry yeast. Highly active dry yeast has the advantages of low water content, fast rehydration, long storage time, and convenient use.
Active dry yeast has the advantages of stable performance and easy transportation, and is widely used in the fields of fermented pasta processing and wine making.
In the food industry, active dry yeast as an excellent leavening agent and biological leavening agent is used in the processing of foods such as bread, steamed bread, buns, soda biscuits, etc. The resulting food is delicious and unique in flavor. Compared with the food made with chemical baking powder and old noodle starter, it has the advantages of strong fermentation power, rich nutrition, easy to use, etc., without the disadvantages of bitterness and stickiness and need to be neutralized with alkali.
In the brewing industry, active dry yeast has also been widely used.
At present, domestic alcohol factories and liquor factories are using alcoholic active dry yeast. Its application scope includes alcohol, bran yeast liquor, liquid liquor, Xiaoqu liquor and Daqu liquor and koji making, which can improve the safety and stability of fermentation and improve the production of liquor. Advantages such as efficiency, energy saving and consumption reduction. Since its inception, active dry yeast for wine has created a total of 3 billion yuan in social benefits.
In addition, active dry yeast is also very useful in the fields of medicine, feed, and cosmetics. Yeast has become the only microorganism in the world with an annual output of more than one million tons.
1. The output and output value of active dry yeast products have increased steadily, and the scale of production has continued to expand
The active dry yeast industry is in a period of rapid development, and the national sales volume basically increases at a rate of 10%-15% every year. In 1998, the total output of high-active dry yeast in China was 18,000 tons. In 2001, the total output of active dry yeast was 35,000 tons. In 2002, the total output was about 45,000 tons. In 2003, the total output of domestic high-active dry yeast could reach 4.8 tons. Ten thousand tons, active dry yeast production enterprises have also grown from 3 in 1998 to 14 enterprises of different scales at present.
2. Development of active dry yeast varieties from singularity to diversification
According to varieties, domestically produced active dry yeast has come out and officially launched on the market are household baker's yeast, high-active baker's yeast (low sugar), high-active baker's yeast (high sugar), high-temperature alcohol-resistant active dry yeast, High-active dry yeast for alcohol at room temperature, high-active dry yeast for raw fragrant wine, high-active dry yeast for rice wine, high-active dry yeast for wine, high-active dry yeast for beer, etc.
3. The fermentation technology and production process of domestic active dry yeast have been gradually improved, and the equipment level has reached the international advanced level. The level of molasses processing, bacteria control, fermentation, centrifugation, filtration, drying, and packaging technology has been continuously improved, and the automation of the production line has been continuously improved.
The single-tank fermentation yield gradually increased, the yeast yield gradually increased, and the energy consumption gradually decreased.
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