Market analysis of active dry yeast

Active dry yeast is a kind of product which uses modern biotechnology and advanced equipment to dry yeast cells of industrial scale to more than 95% dry matter and less than 5% water. Vacuum packaging, shelf life for one year. It becomes a cell with physiological activity immediately after it sees water. So it is also called instant active dry yeast. This product is widely used in food industry and fermentation industry.

As the leavening agent of flour, bread active dry yeast is used in the production of bread, steamed bread and biscuit. China's annual demand is 60000 tons, increasing at a rate of 15% every year. If yeast is used to replace the traditional old-fashioned method and chemical fermentation agent in the vast rural areas of China, the demand is 320000 tons, but the current national output is less than 40000 tons.

Active dry yeast used in liquor, alcohol and vinegar production and fermentation can save manpower and material resources, reduce costs and improve the utilization rate of grain (3-5%). At present, active dry yeast is being used to replace the liquor factory and the mother liquor culture workshop of alcohol factory in China, which greatly saves the investment in the construction of the factory. Beer, wine and other enterprises also need special beer and wine yeast to improve the quality of wine.

Another major type of bread yeast is the condiment yeast flavour, which principle of enzyme preparation is to use yeast rich 48-50% protein, 8-10% nucleic acid, hydrolyzed by yeast and enzyme to form amino acid and nucleotide aqueous solution. It can be concentrated into paste or spray dried to form powder products. Its taste is delicious and nutritious, and can be formed by biochemical reaction of Maillard. Flavored condiments with the flavor of seafood, beef, chicken and pork have been favored by people. In Europe and America, yeast gourmet has been used instead of monosodium glutamate. The output of monosodium glutamate in China is 1.1 million tons, while that of yeast monosodium glutamate is less than 10000 tons. It grows by 60% every year. The annual output of foreign yeast gourmet enterprises has reached 30000-60000 tons. Yeast taste is a new generation of high-tech compound condiment with great potential.