Yeast extract soy sauce and preparation method thereof

Abstract

The invention discloses yeast extract soy sauce, which is prepared from 0.5 to 20 percent of yeast extracts, 3 to 15 percent of table salt, 0.5 to 5 percent of sweeting agents and the balance of water. In addition, the invention also provides a preparation method of the yeast extract soy sauce. The yeast extract soy sauce has the same appearance as conventional soy sauce and similar mouth feel; the taste is more delicious than that of conventional soy sauce; in addition, the yeast extracts are not genetically modified food and do not contain allergen ingredients such as soybean and wheat; fresheners such as monosodium glutamate and I+G are not added; food additives such as caramel pigments are not added; the yeast extract soy sauce can replace monosodium glutamate, and belongs to a pure natural and safe fresh taste substance. Meanwhile, the yeast extracts are combined with the table salt in the materials; the salty taste mouthfeel can be amplified; the consumption of thetable salt canbe reduced, so that the intake quantity of the table salt by people can be reduced. The yeast extracts through Maillard reaction have the natural dark brown color; the natural color can be provided for the seasoning juice for replacing the soy sauce. Meanwhile, the yeast extracts per se contain rich substances such as amino acid, peptide, polypeptide and nucleotide; the nutrition is rich.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to yeast extract soy sauce which can replace traditional soy sauce and a preparation method thereof. Background technique [0002] Traditional soy sauce is mainly brewed from soybeans, wheat, and salt through processes such as oil refining and fermentation. It is mainly salty, but also has umami and fragrance. It can increase and improve the taste of dishes, and can also add or change the color of dishes. However, traditional soy sauce is produced using soybeans and wheat as raw materials. Soybeans include genetically modified soybeans. Soybeans and wheat are all allergen components, and the amount of salt added in traditional soy sauce is high, which limits the use of traditional soy sauce. In the production process of traditional soy sauce, in order to enhance the appearance and taste, food additives such as pigments and freshness enhancers are often added. [0003] Yea...

AI Technical Summary

Problems solved by technology

[CN104905210B] discloses a yeast extract compound seasoning for soy sauce and its preparation method. The company's unique yeast extract is used to prepare the compound seasoning, which solves the problem that the yeast extract is not resistant to acid and salt. Precipitation is easy to occur in an acidic environment, but the formula still contains disodium nucleotides, disodium succinate, monosodium glutamate, steviol glycosides, glucose and xylose, etc.