摘要
本文以几款酵母抽提物(YE)为主要原料,探究其减盐功能及在高汤调味粉中减盐应用效果。通过开展不同YE理化指标检测、咸味强度对比感官分析,确定减盐效果最佳YE;然后对其肽分子量分布检测,不同肽段在复配减盐模型溶液应用,探究减盐机制;最后在高汤粉调味料验证减盐效果。结果表明,不同酵母抽提物减盐效果以及对低钠盐的风味修饰作用存在差异,其中浓厚YE-2在模型实验中减盐20%效果强于其他几款测试YE;浓厚YE-2中1000~2000 Da肽段的成分明显具有浓厚感和咸味提升效果;将浓厚YE-2应用在高汤粉调味料中具有协助减盐、增强鲜味和浓厚味、提升整体协调感的作用。提升YE-2产品中1000~2000 Da肽段的含量,可以开发具有更强减盐效果的YE产品。
In this paper, several yeast extracts(YE) were taken as the main material to explore their function in salt reduction and effect in reducing salt in stock flavoring powder. Firstly, through physical and chemical index detection of different YE and comparative sensory analysis of saltiness intensity, the optimal effect of salt reduction YE was determined;then the molecular weight distribution of the peptide was detected, and different peptides were applied in the compound salt reduction model solution to explore the mechanism of salt reduction;finally, the effect of salt reducing was verified in the stock flavoring powder. According to the results, it showed that there were differences in salt reduction effect and flavor modification effect of different yeast extracts on low sodium salt, among which strong YE-2 had a better effect of reducing 20% salt in model experiment than other test YE. The components of 1000~2000 Da peptide in dense YE-2 had a significant sense of denseness and effect in saltiness enhancement. The application of strong YE-2 in the seasoning of stock powder could help reduce salt, improve umami taste and strong taste, and enhance the sense of overall coordination. YE products with stronger salt-reducing effect can be developed by increasing the content of 1000~2000 Da peptides in YE-2products.
作者
熊建
覃先武
李丽娜
郭辉
李沛
XIONG Jian;QIN Xianwu;LI lina;GUO Hui;LI Pei(The Hubei Provincial Key Laboratory of Yeast Function,Yichang 443003,China;Jinmailang Food Co.,Ltd.,Xingtai 054001,China)
出处
《食品工业科技》
CAS
北大核心
2022年第19期307-314,共8页
Science and Technology of Food Industry
基金
湖北省专项基金(2020ZYYD028)。
