Yeast extract, preparation method and application thereof

A yeast extract, thermal reaction technology, applied in application, food preparation, food science and other directions, can solve the problems of burnt taste, unsuitable addition, adverse effects of soy sauce and sauce flavor, etc., to achieve natural and soft taste and improve quality indicators , The effect of masking bad odor

Inactive Publication Date: 2009-08-26
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The content of amino acid nitrogen is an important quality index of soy sauce. Adding yeast extract to soy sauce can increase the content of amino acid nitrogen, but the content of amino acid nitrogen in this literature is slightly low, so it is not suitable to add to soy sauce; 2) color Light and meaty
This will adversely affect the sauce flavor of the soy sauce
[0006] Ordinary yeast extract contains a lot of protein and amino acids, and has a mellow taste, but the disadvantage is that the aroma is not obvious
[0007] In order to inc...

Method used

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  • Yeast extract, preparation method and application thereof
  • Yeast extract, preparation method and application thereof
  • Yeast extract, preparation method and application thereof

Examples

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preparation example Construction

[0022] According to the preparation method of yeast extract of the present invention, wherein after said step (d), step (e) may also be included: transferring the filtrate containing yeast extract to a single-effect falling film evaporator, and It is concentrated to above 65 wt%, preferably to 65-70 wt%.

[0023] In a specific embodiment of the present invention, the raw material composition in step (a) is: 250-400 parts by weight (dry basis) of yeast extract (paste), 6-10 parts by weight of glucose, 20-40 parts by weight Parts by weight of sodium chloride, 6-10 parts by weight of glycine, 80-100 parts by weight (dry basis) of hydrolyzed vegetable protein and an appropriate amount of water to make the concentration of the reactant 25-40%.

[0024] In a specific embodiment of the present invention, in step (b), the mixture obtained in step (a) is kept at 100-130°C, preferably 100-120°C, and more preferably 110-120°C, at a pH of 4.5- 6.3, preferably 5.0-6.0 heat reaction for 40...

Embodiment 1

[0035] Embodiment 1 At first, make the yeast extract (paste) of 250 parts by weight (dry basis), the glucose of 6 parts by weight, the sodium chloride of 20 parts by weight, the glycine of 6 parts by weight, the glycine of 80 parts by weight (dry basis The hydrolyzed vegetable protein of meter) and the water of 600 parts by weight are mixed in a reaction kettle. Then, the resulting mixture was transferred to a reaction kettle, and then the mixture was thermally reacted at 100° C. and pH 4.5 for 40 minutes. After heating and precipitating, add 6wt% sodium glutamate and 1.0wt% "5"-disodium inosinate+5"-disodium guanylate" for blending. In order to prevent the precipitation in the raw material from being brought into the final product, it is necessary to filter the yeast extract after the reaction with a 200-mesh filter cloth. After filtration, the filtrate is transferred to a single-effect falling film evaporator and concentrated to a concentration above 65 wt%, preferably to 6...

Embodiment 8-11

[0041] Example 8-11 Application of the yeast extract prepared according to the method of the present invention in soy sauce

[0042] The product prepared by the invention is added to the light soy sauce fermented by Yichang Yimeitang in a certain weight ratio. In Examples 8-11 shown in Table 2, the yeast extracts obtained in Example 4 were tested in amounts of 0.5%, 1.0%, 1.5% and 2.0% by weight, and the results showed that when When the addition amount is 1.0% by weight, it can effectively cover the peculiar smell of fermentation, highlight the sauce aroma of the product, ease the straight feeling of soy sauce, and make the taste softer and mellow. The test results using other ratios of the added amount of the yeast extract are shown in Table 2 below.

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Abstract

The invention provides a yeast extract, a preparation method and application thereof. The preparation method of the yeast extract comprises the following steps: (a) mixing the yeast extract, glucose, sodium chloride, glycin, hydrolyzed vegetable protein and water in a reaction kettle; (b) performing heat reaction on the mixture in step (a) for 40 to 90 minutes at a temperature of between 100 and 130 DEG C and pH of between 4.5 and 6.3; (c) after the heat reaction, adding 6 to 10 weight percent of sodium glutamate and 1.0 to 3.0 weight percent of disodium inosinate and disodium guanylate into an obtained product for preparation; (d) filtering the yeast extract after the reaction to obtain filtrate containing the yeast extract; and optional (e) transferring materials after the reaction to a single effect falling film evaporator, and concentrating the materials to more than 65 weight percent and preferably concentrating the materials to between 65 and 70 weight percent. The yeast extract prepared by the method has sauce fragrance and caramel like deep bright red color, and a water solution of the yeast extract has transparent bright red color and fresh and salty mouthfeel.

Description

technical field [0001] The present invention relates to a yeast extract, a preparation method and its application, and more specifically, relates to a yeast extract with rich sauce aroma and salty taste, a preparation method and its application. Background technique [0002] Yeast extract is obtained by degrading the protein in yeast cells into amino acids and polypeptides, and degrading nucleic acids into nucleotides, and extracting them from yeast cells together with other active ingredients, such as B vitamins, glutathione, trace elements, etc. After extraction, the prepared human body can directly absorb and utilize, a concentrate of soluble nutrients and flavor substances. In recent years, with the improvement of people's living standards, people have put forward new requirements for the content of diet, and various foods are increasingly developing in the direction of natural, convenient, delicious and multifunctional, and food seasoning has also changed from the previ...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/28A23L1/29A23L27/00A23L27/10A23L27/50A23L33/00
CPCA23L1/3018A23L1/28A23L31/00A23L31/15A23L33/145
Inventor 俞学锋李知洪余明华姚娟李沛李库刘政芳唐冠群
Owner ANGELYEAST CO LTD
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