DRY ACTIVE YEAST PRODUCTION PROCESS

FIELD: food industry. SUBSTANCE: yeast suspension with 6-18% solids is mixed, before filtration, with stabilizing emulsion of phosphatide concentrate, proportion of the latter to solid yeast being 0.1 to 5.0%. Resulting mixture is stirred for 15-60 min, filtered to moisture 68-77%, extruded, and dried by any way to moisture no higher than 8%. To enhance stabilization effect, emulsion is completed by emulsifier, in particular distilled monoglycerides and/or glycerol monostearate, each 0.1-4.0% (everywhere of the weight of yeast). Quality of emulsion is improved by adding 0.1-4.0% of vegetable oil. Emulsion can further contain 0.005 to 0.5% of antioxidant, e. g. butyloxytoluene or butyloxyanisole. Method involves dryable strains of baker's yeast as well as brewer's, wine, and other yeast. Vegetable oil can be sunflower, corn, soybean, linseed, hempseed, olive oil, etc. Stabilizing substances are commercial food emulsifiers and phosphatatide concentrate (sunflower or soybean). EFFECT: enabled production of dry yeast with prolonged shelf time, increased number of living cells, and reduced production expenses. 5 cl, 5 ex