摘要
主要研究了酵母抽提物的特性及其在发酵酱油中的应用,研究结果表明酵母抽提物在用量低于2.0%时可耐受高盐高酸环境,并在长时间的储存过程中不出现沉淀现象。将该酵母抽提物应用于发酵原酱油中,发现其最适添加量为0.5%～1.0%,此时不仅可赋予酱油醇厚底味,增强其鲜香味,使鲜、咸、甜更加协调适口,与此同时还可去除酱油中的豆腥味和其他杂味,显著改善酱油的品质和风味,并且酱油稳定性良好,在储藏期间不会出现任何沉淀。
The properties and application of yeast extract in soy sauce are studied in this paper.The results show that the yeast extract could be used in environment with high content of salt and acid when the content of yeast extract in the solution is below 2.0%and it doesn＇t appear precipitation with the storage time increasing.The optimal quantity of the yeast extract is 0.5%～1.0% applied in soy sauce.The application of yeast extract with the content of 0.5%～1.0%could improve umami flavor of soy sauce,make the soy sauce flavor mellow and thick,and make umami,sweetness and saltiness moderate,while the soybean odor and other bad flavor could be mostly eliminated.The soy sauce can also get good stability with yeast extract content of 0.5%～1.0%.
出处
《中国调味品》
CAS
北大核心
2016年第5期57-60,71,共5页
China Condiment
关键词
酵母抽提物
酱油
风味
稳定性
yeast extract
soy sauce
flavor
stability
