Maotai-flavor pure yeast extract as well as preparation and application thereof

Abstract

The invention belongs to the technical field of food biology, and particularly relates to a sauce-flavor pure yeast extract as well as preparation and application thereof. The sauce-flavor pure yeast extract is prepared by a method comprising the following steps: a first yeast extract, a second yeast extract and a water mixture are subjected to a thermal reaction, the dry matter content of the first yeast extract is 20-50 wt%, and the dry matter content of the second yeast extract is 20-50 wt%; the dry matter content of the second yeast extract is 55-70wt%; wherein in terms of the weight of each kg of the sauce-flavor pure yeast extract, the content of the sauce-flavor characteristic flavor substances is greater than or equal to 240 [mu] g, and the sauce-flavor characteristic flavor substances comprise one or more than two of substance groups consisting of furfuryl alcohol, 5-methyl-2-furfuryl alcohol, phenethyl alcohol, guaiacol, 3-methylthiopropionaldehyde, benzaldehyde and phenylacetaldehyde. The first yeast extract and the second yeast extract are used as main raw materials, the Maillard reaction is carried out under specific conditions, and the content of sauce-flavor substances in the sauce-flavor pure yeast extract is increased.

Description

Technical Field

[0001] The invention belongs to the field of food biotechnology, and particularly relates to a pure yeast extract with a sauce-flavor and a preparation method and application thereof. Background Art

[0002] Yeast extract (abbreviated as YE) is a paste or powdery substance made from edible yeast through processes such as autolysis, enzymolysis, centrifugation, evaporation, concentration and powdering. YE contains a variety of nutrients such as nucleotides, amino acids, peptides, vitamins and minerals. It can not only be used as a flavor raw material, but also as a flavor precursor to participate in the formation of flavor, giving food a strong meaty and soy flavor, and playing a role in enhancing freshness and saltiness. In recent years, yeast extract has been widely used in food as a green and natural seasoning due to its rich seasoning properties. The main application areas include edible flavors, meat products, soy sauce, chicken powder, instant noodles and hot pot base. At the same time, the application of yeast extract has also been expanded in beverages, bread, biscuits and pastries, puffed foods, sauce nutrition and health products.

[0003] Soy sauce is one of the application areas of yeast extract. In recent years, with the improvement of people's living standards, the requirements for soy sauce products have become higher and higher. The "chemical soy sauce" incident has attracted great attention from the society and the media, making the soy sauce industry show an overall development trend of green, natural, nutritious and healthy. "Zero additives" has become the main product of high-end soy sauce of many soy sauce companies. Therefore, the seasoning market has an increasing demand for pure yeast extracts with clean and healthy labels and soy sauce flavor.

[0004] The Chinese patent application with the patent publication number CN111728193A discloses a soy sauce flavor yeast extract and its preparation method, which is prepared by cooling and concentrating yeast extract, soybean meal secondary enzymatic hydrolysate, glucose and other auxiliary materials after high temperature reaction. It can be used in the fields of meat products, convenience foods, seasonings, etc. However, the product prepared by this patent does not belong to pure yeast extract.

[0005] The Chinese patent application with patent publication number CN104905210A discloses a method for preparing a compound seasoning for soy sauce, using yeast extract. However, the product prepared in this patent is a compound seasoning, not a pure yeast extract.

[0006] The Chinese patent application with patent publication number CN101513246B discloses a yeast extract, a preparation method and its application, wherein yeast extract, glucose, sodium chloride, glycine, hydrolyzed vegetable protein and water are mixed and reacted in a reactor. The obtained yeast extract has a sauce flavor and a sauce-like dark red color, and the aqueous solution is a transparent red color. However, the product prepared by this patent does not belong to pure yeast extract. Summary of the invention

[0007] The technical problem solved by the present invention is as follows: In the existing technology, when preparing yeast extract with sauce-flavor, various reducing sugars, soy sauce raw materials and various sauce-flavor essences are mainly added to the yeast extract for thermal reaction or blending processing, so that the yeast extract prepared is not a pure yeast extract and does not have the label of clean and healthy; and the content of sauce-flavor substances in the yeast extract is relatively low, so that the sauce-flavor is relatively weak.

[0008] In view of the above technical problems, the present invention provides a pure yeast extract with sauce-flavor and its preparation and application.

[0009] Specifically, the present invention provides the following technical solutions:

[0010] In a first aspect, the present invention provides a pure yeast extract with a sauce-flavor, which is prepared by a method comprising the following steps: subjecting a first yeast extract and a second yeast extract to a mixture of water and subjecting the mixture to a thermal reaction to obtain a pure yeast extract with a sauce-flavor,

[0011] Wherein, the first yeast extract is a yeast extract having a dry matter content of 20-50wt%; the second yeast extract is a yeast extract having a dry matter content of 55-70wt%;

[0012] Among them, the content of characteristic sauce-flavor substances is greater than or equal to 240 μg, measured by weight of each kg of pure sauce-flavor yeast extract, and the characteristic sauce-flavor substances include one or more of the substance group consisting of furfuryl alcohol, 5-methyl-2-furanmethanol, phenylethyl alcohol, guaiacol, 3-methylthiopropionaldehyde, benzaldehyde and phenylacetaldehyde.

[0013] Preferably, the content of sauce-flavor substances is 240-450 μg per kg weight of the pure sauce-flavor yeast extract.

[0014] Preferably, the characteristic sauce-flavored flavor substances are a combination of furfuryl alcohol, 5-methyl-2-furanmethanol, phenylethyl alcohol, guaiacol, 3-methylthiopropionaldehyde, benzaldehyde and phenylacetaldehyde;

[0015] More preferably, based on the weight of each kg of the pure Maotai-flavor yeast extract, the extract contains 280-300 μg of furfuryl alcohol, and / or 5-10 μg of 5-methyl-2-furanmethanol, and / or 5-10 μg of phenylethanol, and / or 25-35 μg of guaiacol, and / or 0.5-1.5 μg of 3-methylthiopropionaldehyde, and / or 90-100 μg of benzaldehyde, and / or 320-350 μg of phenylacetaldehyde;

[0016] Most preferably, it contains 290-300 μg of furfuryl alcohol, and / or 5-8 μg of 5-methyl-2-furanmethanol, and / or 6-9 μg of phenylethanol, and / or 27-32 μg of guaiacol, and / or 1-1.25 μg of 3-methylthiopropionaldehyde, and / or 90-96 μg of benzaldehyde, and / or 320-345 μg of phenylacetaldehyde.

[0017] Preferably, based on the weight of the pure yeast extract of sauce-flavor, the dry matter content of the pure yeast extract of sauce-flavor is 40-70wt%, and more preferably, the dry matter content of the pure yeast extract of sauce-flavor is 60-70wt%.

[0018] Preferably, based on the weight of the first yeast extract, the dry matter content of the first yeast extract is 20-50wt%, more preferably, the dry matter content of the first yeast extract is 30-40wt%;

[0019] And / or based on the weight of the second yeast extract, the dry matter content of the second yeast extract is 55-70wt%, more preferably, the dry matter content of the second yeast extract is 60-70wt%.

[0020] Preferably, the dry matter content of the mixture is 25-45 wt % based on the weight of the mixture; preferably, the dry matter content of the mixture is 40-45 wt %.

[0021] Preferably, the mixing weight ratio of the first yeast extract to the second yeast extract is 6-10:1, preferably, the mixing weight ratio is 8-10:1.

[0022] Preferably, the second yeast extract is one or more of common yeast extract, high-protein yeast extract, high-nucleic acid yeast extract, high-amino acid yeast extract and high-trehalose yeast extract.

[0023] More preferably, the protein content in the common yeast extract is greater than 40 wt %, more preferably, the protein content is 40-75 wt %, and most preferably, the protein content is 65-72 wt % based on the dry matter content of the common yeast extract;

[0024] and / or the protein content in the high-protein yeast extract is greater than 60% based on the dry matter content of the high-protein yeast extract, more preferably, the protein content is 60%-80wt%, most preferably, the protein content is 75-80wt%;

[0025] and / or the nucleic acid content in the high nucleic acid type yeast extract is greater than 8 wt %, more preferably, 8-50 wt %, most preferably, 8-15 wt % based on the dry matter content of the high nucleic acid type yeast extract;

[0026] and / or the amino acid content in the high amino acid yeast extract is greater than 20wt%, more preferably, 20-50wt%, most preferably, 25-30wt% based on the dry matter content of the high amino acid yeast extract;

[0027] And / or based on the dry matter content of the high-trehalose yeast extract, the trehalose content in the high-trehalose yeast extract is greater than 10wt%, more preferably, the trehalose content is 10-50wt%, most preferably, the trehalose content is 10-15wt%.

[0028] Preferably, the first yeast extract is obtained by enzymolysis of yeast fermentation broth with protease, more preferably, the amount of protease added is 0.15-0.7wt% based on the dry matter content in the yeast fermentation broth, more preferably, the amount of protease added is 0.15-0.5wt%.

[0029] Preferably, the protease is one or a combination of papain and flavor protease.

[0030] Preferably, the amount of papain added is 0.1-0.5wt% based on the dry matter content in the yeast fermentation broth, and more preferably, the amount of papain added is 0.1-0.3wt%.

[0031] And / or the amount of flavor protease added is 0.05-0.2wt%, more preferably, the amount of flavor protease added is 0.05-0.15wt%.

[0032] Preferably, the enzymatic activity of papain is 900,000-1.1 million U / g, and / or the enzymatic activity of flavor protease is 300,000-500,000 U / g.

[0033] Preferably, the yeast fermentation liquid is prepared by the following steps: expanding and culturing the yeast in a seed culture medium to obtain a yeast seed liquid, and then fermenting and culturing the yeast seed liquid to obtain a yeast fermentation liquid. More preferably, the number of viable bacteria in the yeast seed liquid is: 12.0-18.0×10 8 CFU / mL.

[0034] Preferably, the temperature of the expanded culture is 20-40°C, and / or the rotation speed of the expanded culture is 160-200 r / min, and / or the time of the expanded culture is 20-28 h.

[0035] Preferably, the fermentation temperature is 25-35°C, and / or the fermentation ventilation is 15-35 L·h -1 , and / or the fermentation culture rotation speed is 400-600r / min, and / or the fermentation pH is 4.0-5.5.

[0036] Preferably, the yeast is Saccharomyces cerevisiae, and more preferably, the Saccharomyces cerevisiae is Saccharomyces cerevisiae AMCC 30743, with the deposit number being CCTCC NO: M 2021941.

[0037] Preferably, the pH of the mixture is 5-6.5, more preferably, the pH of the mixture is 6-6.5.

[0038] Preferably, the thermal reaction temperature is 70-99.5°C, more preferably, the thermal reaction temperature is 90-95°C; and / or the thermal reaction time is 0.5-4h, preferably, the thermal reaction time is 2-2.5h.

[0039] In a second aspect, the present invention provides a method for preparing the pure yeast extract of the sauce-flavored flavor, comprising the following steps: subjecting a first yeast extract and a second yeast extract to a mixture of water and subjecting the mixture to a thermal reaction to obtain the pure yeast extract of the sauce-flavored flavor, wherein the first yeast extract is a yeast extract having a dry matter content of 20-50wt%; the second yeast extract is a yeast extract having a dry matter content of 55-70wt%,

[0040] Among them, the content of characteristic sauce-flavor substances is greater than or equal to 240 μg, measured by weight of per kg of pure sauce-flavor yeast extract, and the characteristic sauce-flavor substances include one or more of the substance group consisting of furfuryl alcohol, 5-methyl-2-furanmethanol, phenylethyl alcohol, guaiacol, 3-methylthiopropionaldehyde, benzaldehyde and phenylacetaldehyde.

[0041] Preferably, the method comprises the following steps: mixing the first yeast extract, the second yeast extract and water to obtain a mixture, and subjecting the mixture to thermal reaction, cooling, evaporation and concentration to obtain a pure yeast extract with a sauce-flavor.

[0042] Preferably, the method comprises the following steps:

[0043] (1) adding protease to the yeast fermentation broth for enzymolysis, centrifuging, evaporating and concentrating to obtain a first yeast extract. Preferably, after adding papain to the yeast fermentation broth for enzymolysis, flavor protease is added, followed by centrifugation, evaporating and concentrating to obtain the first yeast extract;

[0044] (2) mixing a first yeast extract, a second yeast extract and water to obtain a mixture, and subjecting the mixture to a thermal reaction, wherein the second yeast extract is preferably one or more of ordinary yeast extract, high-protein yeast extract, high-nucleic acid yeast extract, high-amino acid yeast extract and high-trehalose yeast extract;

[0045] (3) cooling the mixture after the thermal reaction obtained in step (2), adding salt, and then evaporating and concentrating to obtain a pure yeast extract with a sauce-flavor.

[0046] Preferably, the method comprises the following steps: the papain hydrolysis temperature is 45-60° C., and / or the papain hydrolysis time is 8-10 h.

[0047] Preferably, the method comprises the following steps: the enzymatic hydrolysis temperature of the flavor protease is 50-65° C., and / or the enzymatic hydrolysis time of the flavor protease is 4-6 hours.

[0048] Preferably, before enzymolysis, the method further comprises adjusting the pH of the yeast fermentation broth to 2-4 and allowing it to stand; preferably, the standing temperature is 25-55° C. and / or the standing time is 1-8 h;

[0049] And / or before adding the salt, the method further comprises cooling the mixture after the thermal reaction to 45-65° C. and then adjusting the pH of the mixture;

[0050] and / or adding 3-7 wt % of salt to the mixture after the thermal reaction, based on the weight of the mixture after the thermal reaction.

[0051] Preferably, the centrifugal speed is 4500-5500 r / min and / or the centrifugal time is 8-12 min.

[0052] In a third aspect, the present invention provides a pure yeast extract with a sauce-flavor, which is prepared by the preparation method.

[0053] In a fourth aspect, the present invention provides a food containing the pure yeast extract with sauce-flavor.

[0054] In a fifth aspect, the present invention provides the use of the pure sauce-flavor yeast extract in food.

[0055] In a sixth aspect, the present invention provides a seasoning containing the pure yeast extract with sauce-flavor.

[0056] In a seventh aspect, the present invention provides use of the pure yeast extract with a sauce-flavor in a seasoning, preferably, the seasoning is soy sauce.

[0057] Beneficial effects of the present invention: The present invention uses protease to enzymolyze yeast fermentation liquid to obtain a first yeast extract, that is, brewer's yeast extract and common yeast extract, high-protein yeast extract, high-nucleic acid yeast extract, high-amino acid yeast extract or high-trehalose yeast extract as main raw materials, and performs Maillard reaction under specific conditions, thereby increasing the content of sauce-flavor substances in the pure yeast extract with sauce-flavor.

[0058] Strain deposit information:

[0059] The Saccharomyces cerevisiae AMCC 30743 used in the present invention was deposited in the China Center for Type Culture Collection (CCTCC) on July 27, 2021, with a deposit number of CCTCC NO: M 2021941. It has been recorded in the patent application with publication number CN113862164B. DETAILED DESCRIPTION

[0060] In order to better understand the above technical solution, the technical solution of the present invention is clearly and completely explained in conjunction with the specific implementation method below. It should be noted that the content in the specific implementation method is only a specific implementation and explanation of the technical solution of the present invention, and should not be understood as limiting the scope of protection of the present invention.

[0061] In some specific embodiments, the present invention provides a pure yeast extract with a sauce-flavor flavor, which is prepared by a method comprising the following steps: subjecting a first yeast extract and a second yeast extract to a mixture of water and subjecting the mixture to a thermal reaction to obtain a pure yeast extract with a sauce-flavor flavor, wherein the first yeast extract is a yeast extract with a dry matter content of 20-50wt%; and the second yeast extract is a yeast extract with a dry matter content of 55-70wt%;

[0062] The characteristic flavor substances of sauce aroma include one or more of furfuryl alcohol, 5-methyl-2-furanmethanol, phenylethyl alcohol, guaiacol, 3-methylthiopropionaldehyde, benzaldehyde and phenylacetaldehyde; based on the weight of each kg of pure yeast extract with sauce aroma, it contains 280-300 μg of furfuryl alcohol, and / or 5-10 μg of 5-methyl-2-furanmethanol, and / or 5-10 μg of phenylethyl alcohol, and / or 25-35 μg of guaiacol, and / or 0.5-1.5 μg of 3-methylthiopropionaldehyde, and / or 90-100 μg of benzaldehyde, and / or 320-350 μg of phenylacetaldehyde.

[0063] In some specific embodiments, the dry matter content of the first yeast extract may be 20wt%, 21wt%, 22wt%, 23wt%, 24wt%, 25wt%, 26wt%, 27wt%, 28wt%, 29wt%, 30wt%, 31wt%, 32wt%, 33wt%, 34wt%, 35wt%, 36wt%, 37wt%, 38wt%, 39wt%, 40wt%, 41wt%, 42wt%, 43wt%, 44wt%, 45wt%, 46wt%, 47wt%, 48wt%, 49wt% or 50wt%, or the dry matter content of the first yeast extract within a numerical range consisting of any two of the above specific numerical endpoints.

[0064] In some specific embodiments, the dry matter content of the second yeast extract may be 55wt%, 56wt%, 57wt%, 58wt%, 59wt%, 60wt%, 61wt%, 62wt%, 63wt%, 64wt%, 65wt%, 66wt%, 67wt%, 68wt%, 69wt% or 70wt%, or the dry matter content of the second yeast extract within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0065] In some specific embodiments, based on the weight of every kg of the pure soy sauce flavor type yeast extract, the furfuryl alcohol content can be 280.0 μg, 280.1 μg, 280.2 μg, 280.3 μg, 280.4 μg, 280.5 μg, 280.6 μg, 280.7 μg, 280.8 μg, 280.9 μg, 281.0 μg, 281.1 μg, 281.2 μg, 281.3 μg, 281.4 μg, 281.5 μg, 281.6 μg, 281.7 μg, 281.8 μg, 281.9 μg, 282.0 μg, 282.1 μg, 282.2 μg, 282.3 μg, 282.4 μg, 282.5 μg, 282.6 μg, 282.7 μg, 282.8 μg, 282.9 μg, 283.0 μg, 283.1 μg, 283.2 μg, 283.3 μg, 283.4 μg, 283.5 μg, 283.6 μg, 283.7 μg, 283.8 μg, 283.9 μg, 284.0 μg, 284.1 μg, 284.2 μg, 284.3 μg, 284.4 μg, 284.5 μg, 284.6 μg, 284.7 μg, 284.8 μg, 284.9 μg, 285.0 μg, 285.1 μg, 285.2 μg, 285.3 μg, 285.4 μg, 285.5 μg, 285.6 μg, 285.7 μg, 285.8 μg, 285.9 μg, 286.0 μg, 286.1 μg, 286.2 μg, 286.3 μg, 286.4 μg, 286.5 μg, 286.6 μg, 286.7 μg, 286.8 μg, 286.9 μg, 287.0 μg, 287.1 μg, 287.2 μg, 287.3 μg, 287.4 μg, 287.5 μg, 287.6 μg, 287.7 μg, 287.8 μg, 287.9 μg, 288.0 μg, 288.1 μg, 288.2 μg, 288.3 μg, 288.4 μg, 288.5 μg, 288.6 μg, 288.7 μg, 288.8 μg, 288.9 μg, 289.0 μg, 289.1 μg, 289.2 μg, 289.3 μg, 289.4 μg, 289.5 μg, 289.6 μg, 289.7 μg, 289.8 μg, 289.9 μg, 290.0 μg, 290.1 μg, 290.2 μg, 290.3 μg, 290.4 μg, 290.5 μg, 290.6 μg, 290.7 μg, 290.8 μg, 290.9 μg, 291.0 μg, 291.1 μg, 291.2 μg, 291.3 μg, 291.4 μg, 291.5 μg, 291.6 μg, 291.7 μg, 291.8 μg, 291.9 μg, 292.0μg, 292.1μg, 292.2μg, 292.3μg, 292.4μg, 292.5μg, 292.6μg, 292.7μg, 292.8μg, 292.9μg, 293.0μg , 293.1μg, 293.2μg, 293.3μg, 293.4μg, 293.5μg, 293.6μg, 293.7μg, 293.8μg, 293.9μg, 294.0μg, 294 .1μg, 294.2μg, 294.3μg, 294.4μg, 294.5μg, 294.6μg, 294.7μg, 294.8μg, 294.9μg, 295.0μg, 295.1μg , 295.2μg, 295.3μg, 295.4μg, 295.5μg, 295.6μg, 295.7μg, 295.8μg, 295.9μg, 296.0μg, 296.1μg, 296 .2μg, 296.3μg, 296.4μg, 296.5μg, 296.6μg, 296.7μg, 296.8μg, 296.9μg, 297.0μg, 297.1μg, 297.2μ g, 297.3μg, 297.4μg, 297.5μg, 297.6μg, 297.7μg, 297.8μg, 297.9μg, 298.0μg, 298.1μg, 298.2μg, 29 8.3μg, 298.4μg, 298.5μg, 298.6μg, 298.7μg, 298.8μg, 298.9μg, 299.0μg, 299.1μg, 299.2μg, 299.3μg, 299.4μg, 299.5μg, 299.6μg, 299.7μg, 299.8μg, 299.9 or 300ug, or the furfuryl alcohol content within the numerical range formed by any two of the above specific values ​​as endpoints. .

[0066] In some specific embodiments, the content of 5-methyl-2-furanmethanol per kg of the pure sauce-flavor yeast extract may be 5.0 μg, 5.1 μg, 5.2 μg, 5.3 μg, 5.4 μg, 5.5 μg, 5.6 μg, 5.7 μg, 5.8 μg, 5.9 μg, 6.0 μg, 6.1 μg, 6.2 μg, 6.3 μg, 6.4 μg, 6.5 μg, 6.6 μg, 6.7 μg, 6.8 μg, 6.9 μg, 7.0 μg, 7.1 μg, 7.2 μg, 7.3 μg, 7.4 μg, 7.5μg, 7.6μg, 7.7μg, 7.8μg, 7.9μg, 8.0μg, 8.1μg, 8.2μg, 8.3μg, 8.4μg, 8.5μg, 8.6μg, 8.7μg, 8.8μg, 8.9μg, 9.0μg, 9.1μg, 9.2μg, 9.3μg, 9.4μg, 9.5μg, 9.6μg, 9.7μg, 9.8μg, 9.9ug or 10.0ug, or the 5-methyl-2-furanmethanol content within the numerical range formed by any two of the above specific numerical values ​​as endpoints.

[0067] In some specific embodiments, the phenylethanol content per kg weight of the pure yeast extract of the sauce-flavored flavor may be 5.0 μg, 5.1 μg, 5.2 μg, 5.3 μg, 5.4 μg, 5.5 μg, 5.6 μg, 5.7 μg, 5.8 μg, 5.9 μg, 6.0 μg, 6.1 μg, 6.2 μg, 6.3 μg, 6.4 μg, 6.5 μg, 6.6 μg, 6.7 μg, 6.8 μg, 6.9 μg, 7.0 μg, 7.1 μg, 7.2 μg, 7.3 μg, 7.4 μg, 7.5μg, 7.6μg, 7.7μg, 7.8μg, 7.9μg, 8.0μg, 8.1μg, 8.2μg, 8.3μg, 8.4μg, 8.5μg, 8.6μg, 8.7μg, 8.8μg, 8.9μg, 9.0μg, 9.1μg, 9.2μg, 9.3μg, 9.4μg, 9.5μg, 9.6μg, 9.7μg, 9.8μg, 9.9ug or 10.0ug, or the phenylethanol content within the numerical range consisting of any two of the above specific numerical values ​​as endpoints.

[0068] In some specific embodiments, the guaiacol content per kg of the pure sauce-flavored yeast extract may be 25.0 μg, 25.1 μg, 25.2 μg, 25.3 μg, 25.4 μg, 25.5 μg, 25.6 μg, 25.7 μg, 25.8 μg, 25.9 μg, 26.0 μg, 26.1 μg, 26.2 μg, 26.3 μg, 26.4 μg, 26.5 μg, 26.6 μg, 26.7 μg, 26.8 μg, 26.9 μg, 27.0 μg, 27.1 μg, 27.2 μg, 27.3 μg, 27.4 μg, 27.5 μg, 27.6 μg, 27.7 μg, 27.8 μg, 27.9 μg, 28.0 μg, 28.1 μg, 28.2 μg, 28. 7.2μg, 27.3μg, 27.4μg, 27.5μg, 27.6μg, 27.7μg, 27.8μg, 27.9μg, 28.0μg, 28.1μg, 28.2μg, 28.3μg, 28.4μg, 28.5μg, 28.6μg, 28.7μg, 28.8μg, 28.9μg, 29.0μg, 29.1μg, 29.2μg, 29.3μg, 29.4μg, 29.5μg, 29.6μg, 29.7μg, 29.8μg, 29.9μg, 30.0μg, 30.1μg, 30.2μg, 30.3μg, 30.4μg, 30.5μg, 30.6μg, 30.7μg, 30.8μg, 30.9μg, 31.0μg, 31.1μg, 31.2μg, 31.3μg , 31.4μg, 31.5μg, 31.6μg, 31.7μg, 31.8μg, 31.9μg, 32.0μg, 32.1μg, 32.2μg, 32.3μg, 32.4μg, 32.5μg, 32.6μg, 32.7μ ug, 32.8μg, 32.9μg, 33.0μg, 33.1μg, 33.2μg, 33.3μg, 33.4μg, 33.5μg, 33.6μg, 33.7μg, 33.8μg, 33.9μg, 34.0μg, 34.1μg, 34.2μg, 34.3μg, 34.4μg, 34.5μg, 34.6μg, 34.7μg, 34.8μg, 34.9ug or 35.0ug, or the guaiacol content within the numerical range formed by any two of the above specific numerical values ​​as endpoints.

[0069] In some specific embodiments, based on the weight of every kg of the pure soy sauce flavor type yeast extract, the 3-methylthiopropionaldehyde content can be 0.50 μg, 0.51 μg, 0.52 μg, 0.53 μg, 0.54 μg, 0.55 μg, 0.56 μg, 0.57 μg, 0.58 μg, 0.59 μg, 0.60 μg, 0.61 μg, 0.62 μg, 0.63 μg, 0.64 μg, 0.65 μg, 0.66 μg, 0.67 μg, 0.68 μg, 0.69 μg, 0.70 μg, 0.71 μg, 0.72 μg, 0.73 μg, 0.74 μg, 0.75 μg, 0.76 μg, 0.77 μg, 0.78 μg, 0.79 μg, 0.80 μg, 0.81 μg, 0.82 μg, 0.83 μg, 0.84 μg, 0.85 μg, 0.86 μg, 0.87 μg, 0.88 μg, 0.89 μg, 0.90 μg, 0.91 μg, 0.92 μg, 0.93 μg, 0.94 μg, 0.95 μg, 0.96 μg, 0.97 μg, 0.98 μg, 0.99 μg, 1.00 μg, 1.01 μg, 1.02 μg, 1.03 μg, 1.04 μg, 1.05 μg, 1.06 μg, 1.07 μg, 1.08 μg, 1.09 μg, 1.10 μg, 1.11 μg, 1.12 μg, 1.13 μg, 1.14 μg, 1.15 μg, 1.16 μg, 1.17 μg, 1.18 μg, 1.19 μg, 1.20 μg, 1.21 μg, 1.22 μg, 1.23 μg, 1.24 μg, 1.25 μg, 1.26 μg, 1.27 μg, 1.28 μg, 1.29 μg, 1.30 μg, 1.31 μg, 1.32 μg, 1.33 μg, 1.34 μg, 1.35 μg, 1.36 μg, 1.37 μg, 1.38 μg, 1.39 μg, 1.40 μg, 1.41 μg, 1.42 μg, 1.43 μg, 1.44 μg, 1.45 μg, 1.46 μg, 1.47 μg, 1.48 μg, 1.49 μg, 1.50 μg, 1.51 μg, 1.52 μg, 1.53 μg, 1.54 μg, 1.55 μg, 1.56 μg, 1.57 μg, 1.58 μg, 1.59 μg, 1.60 μg, 1.61 μg, 1.62 μg, 1.63 μg, 1.64 μg, 1.65 μg, 1.66 μg, 1.67 μg, 1.68 μg, 1.69 μg, 1.70 μg, 1.71 μg, 1.72 μg, 1.73 μg, 1.74 μg, 1.75 μg, 1.76 μg, 1.77 μg, 1.78 μg, 1.79 μg, 1.80 μg, 1.81 μg, 1.82 μg, 1.83 μg, 1.84 μg, 1.85 μg, 1.86μg, 1.87μg, 1.88μg, 1.89μg, 1.90μg, 1.91μg, 1.92μg, 1.93μg, 1.94μg, 1.95μg, 1.96μg, 1.97μg, 1.98μg, 1.99ug or 1.50ug, or the content of 3-methylthiopropionaldehyde within the numerical range formed by any two of the above specific values ​​as endpoints. .

[0070] In some specific embodiments, the benzaldehyde content of the pure yeast extract of Maotai flavor per kg weight may be 90 μg, 90.1 μg, 90.2 μg, 90.3 μg, 90.4 μg, 90.5 μg, 90.6 μg, 90.7 μg, 90.8 μg, 90.9 μg, 91.0 μg, 91.1 μg, 91.2 μg, 91.3 μg, 91.4 μg, 91.5 μg, 91.6 μg, 91.7 μg, 91.8 μg, 91.9 μg, 92.0 μg, 92.1 μg, 92. 2μg, 92.3μg, 92.4μg, 92.5μg, 92.6μg, 92.7μg, 92.8μg, 92.9μg, 93.0μg, 93.1μg, 93.2μg, 93.3μg, 93.4μg, 93.5μg, 9 3.6μg, 93.7μg, 93.8μg, 93.9μg, 94.0μg, 94.1μg, 94.2μg, 94.3μg, 94.4μg, 94.5μg, 94.6μg, 94.7μg, 94.8μg, 94.9μg, 95.0μg, 95.1μg, 95.2μg, 95.3μg, 95.4μg, 95.5μg, 95.6μg, 95.7μg, 95.8μg, 95.9μg, 96.0μg, 96.1μg, 96.2μg, 96.3μ g, 96.4μg, 96.5μg, 96.6μg, 96.7μg, 96.8μg, 96.9μg, 97.0μg, 97.1μg, 97.2μg, 97.3μg, 97.4μg, 97.5μg, 97.6μg, 97.7 ug, or the benzaldehyde content within the numerical range formed by any two of the above specific numerical values ​​as endpoints.

[0071] In some specific embodiments, based on the weight of per kg of the pure soy sauce flavor type yeast extract, the content of phenylacetaldehyde can be 320 μg, 320.1 μg, 320.2 μg, 320.3 μg, 320.4 μg, 320.5 μg, 320.6 μg, 320.7 μg, 320.8 μg, 320.9 μg, 321.0 μg, 321.1 μg, 321.2 μg, 321.3 μg, 321.4 μg, 321.5 μg, 321.6 μg, 321.7 μg, 321.8 μg, 321.9 μg, 322.0 μg, 322.1 μg, 322.2 μg, 322.3 μg, 322.4 μg, 322.5 μg, 322.6 μg, 322.7 μg, 322.8 μg, 322.9 μg, 323.0 μg, 323.1 μg, 323.2 μg, 323.3 μg, 323.4 μg, 323.5 μg, 323.6 μg, 323.7 μg, 323.8 μg, 323.9 μg, 324.0 μg, 324.1 μg, 324.2 μg, 324.3 μg, 324.4 μg, 324.5 μg, 324.6 μg, 324.7 μg, 324.8 μg, 324.9 μg, 325.0 μg, 325.1 μg, 325.2 μg, 325.3 μg, 325.4 μg, 325.5 μg, 325.6 μg, 325.7 μg, 325.8 μg, 325.9 μg, 326.0 μg, 326.1 μg, 326.2 μg, 326.3 μg, 326.4 μg, 326.5 μg, 326.6 μg, 326.7 μg, 326.8 μg, 326.9 μg, 327.0 μg, 327.1 μg, 327.2 μg, 327.3 μg, 327.4 μg, 327.5 μg, 327.6 μg, 327.7 μg, 327.8 μg, 327.9 μg, 328.0 μg, 328.1 μg, 328.2 μg, 328.3 μg, 328.4 μg, 328.5 μg, 328.6 μg, 328.7 μg, 328.8 μg, 328.9 μg, 329.0 μg, 329.1 μg, 329.2 μg, 329.3 μg, 329.4 μg, 329.5 μg, 329.6 μg, 329.7 μg, 329.8 μg, 329.9 μg, 330.0 μg, 330.1 μg, 330.2 μg, 330.3 μg, 330.4 μg, 330.5 μg, 330.6 μg, 330.7 μg, 330.8 μg, 330.9 μg, 331.0 μg, 331.1 μg, 331.2 μg, 331.3 μg, 331.4 μg, 331.5 μg, 331.6 μg, 331.7 μg, 331.8 μg, 331.9 μg, 332.0μg, 332.1μg, 332.2μg, 332.3μg, 332.4μg, 332.5μg, 332.6μg, 332.7μg, 332.8μg, 332.9μg, 333.0μg, 333.1μg, 333.2μg, 333.3μg, 333.4μg, 333.5μg, 3 33.6μg, 333.7μg, 333.8μg, 333.9μg, 334.0μg, 334.1μg, 334.2μg, 334.3μg, 334.4μg, 334.5μg, 334.6μg, 334.7μg, 334.8μg, 334.9μg, 335.0μg, 335.1μ g、335.2μg、335.3μg、335.4μg、335.5μg、335.6μg、335.7μg、335.8μg、335. 9μg、336.0μg、336.1μg、336.2μg、336.3μg、336.4μg、336.5μg、336.6μg、336 .7μg、336.8μg、336.9μg、337.0μg、337.1μg、337.2μg、337.3μg、337.4μg、337.5μg、337.6μg、337.7μg、337.8μg、337.9μg、338.0μg、338.1μg、338.2μg、 338.3μg, 338.4μg, 338.5μg, 338.6μg, 338.7μg, 338.8μg, 338.9μg, 339.0μg, 339.1μg, 339.2μg, 339.3μg, 339.4μg, 339.5μg, 339.6μg, 339.7μg, 339.8 μg、339.9μg、340.0μg、340.1μg、340.2μg、340.3μg、340.4μg、340.5μg、340.6μg、340.7μg、340.8μg、340.9μg、341.0μg、341.1μg、341.2μg、341.3μg、34 1.4μg, 341.5μg, 341.6μg, 341.7μg, 341.8μg, 341.9μg, 342.0μg, 342.1μg, 342.2μg, 342.3μg, 342.4μg, 342.5μg, 342.6μg, 342.7μg, 342.8μg, 342.9μg ,343.0μg,343.1μg,343.2μg,343.3μg,343.4μg,343.5μg,343.6μg,343.7μg,343.8μg,343.9μg,344.0μg,344.1μg,344.2μg,344.3μg,344.4μg,344.5μg, 344.6μg, 344.7μg, 344.8μg, 344.9μg, 345.0μg, 345.1μg, 345.2μg , 345.3μg, 345.4μg, 345.5μg, 345.6μg, 345.7μg, 345.8μg, 345.9μg, 34 6.0μg, 346.1μg, 346.2μg, 346.3μg, 346.4μg, 346.5μg, 346.6μg, 346.7 μg, 346.8μg, 346.9μg, 347.0μg, 347.1μg, 347.2μg, 347.3μg, 347.4μg, 347.5μg, 347.6μg, 347.7μg, 347.8μg, 347.9μg, 348.0μg, 348.1μg, 348.2μg, 348.3μg, 348.4μg, 348.5μg, 348.6μg, 348.7μg, 348.8μg, 348.9μg, 349.0μg, 349.1μg, 349.2μg, 349.3μg, 349.4μg, 349.5μg, 349.6μg, 349.7μg, 349.8μg, 349.9ug or 350ug, or the phenylacetaldehyde content within the numerical range formed by any two of the above specific numerical values ​​as endpoints. .

[0072] In some specific embodiments, the first yeast extract is obtained by enzymolysis of yeast fermentation broth using a protease, wherein the yeast fermentation broth is prepared by the following steps: expanding yeast in a seed culture medium to obtain yeast seed liquid, and then fermenting the yeast seed liquid to obtain yeast fermentation broth.

[0073] Preferably, the seed culture medium comprises one or more of the group consisting of yeast powder, peptone and glucose.

[0074] More preferably, after yeast powder: peptone: glucose are mixed in a weight ratio of 1:1-2:1-2, they are then mixed with distilled water to form a culture solution with a concentration of 3-5wt%, namely, a seed culture medium.

[0075] Preferably, the fermentation medium used for fermentation culture is a fermentation medium containing sugarcane molasses and starch hydrolyzed sugar, wherein sugarcane molasses: starch hydrolyzed sugar is mixed in a weight ratio of 5:4-5, and then mixed with the above-mentioned seed culture medium to form a culture solution with a concentration of 12-15wt%, that is, a fermentation medium containing sugarcane molasses and starch hydrolyzed sugar.

[0076] In order to better understand the technical solution of the present invention, the technical solution of the present invention is described in detail below in conjunction with specific embodiments.

[0077] Unless otherwise specified, various reagents / instruments used in the examples and comparative examples of the present invention are conventional commercially available products. The sources of experimental materials and instrument information used in the present invention are shown in Table 1 below.

[0078] Table 1. Sources of experimental materials and instruments

[0079]

[0080]

[0081] The preparation of the culture medium used in the embodiments and comparative examples is as follows:

[0082] (1) Seed culture medium: Yeast powder: peptone: glucose were mixed in a weight ratio of 1:2:2, and then mixed with distilled water to prepare a culture solution with a concentration of 5 wt%, i.e., seed culture medium

[0083] (2) Fermentation medium containing sugarcane molasses and starch hydrolyzed sugar: sugarcane molasses: starch hydrolyzed sugar is mixed in a weight ratio of 5:5, and then mixed with the above-mentioned seed culture medium to form a culture solution with a concentration of 15wt%, i.e., a fermentation medium containing sugarcane molasses and starch hydrolyzed sugar.

[0084] Example 1

[0085] Example 1 provides a pure yeast extract with a sauce-flavor, which is prepared by the following steps:

[0086] (1) Saccharomyces cerevisiae AMCC 30743 was inoculated into the seed culture medium and cultured at 30°C and 180 r / min for 24 h to obtain the seed solution of Saccharomyces cerevisiae AMCC 30743 (viable cell count: 18.0 × 10 8 CFU / mL). A fermentation medium containing sugarcane molasses and starch hydrolyzate was added to a 30L fermentation tank, and 5% of the seed liquid of Saccharomyces cerevisiae AMCC 30743 was inoculated for fermentation culture. The fermentation temperature was 31°C and the ventilation volume was 25L·h -1 , stirring at a speed of 500 r / min, adding 30% sodium hydroxide to control the pH to be maintained at 4.8, and obtaining a fermentation broth of Saccharomyces cerevisiae AMCC 30743. The dry matter content in the fermentation broth of Saccharomyces cerevisiae AMCC 30743 is 10 wt % based on the weight of the fermentation broth of Saccharomyces cerevisiae AMCC 30743.

[0087] (2) The pH of the fermentation broth of Saccharomyces cerevisiae AMCC 30743 obtained in step (1) was adjusted to 3.0 using a 37% concentrated hydrochloric acid solution and a 33% sodium hydroxide solution, and the broth was allowed to stand at 30° C. for 6 hours. Then, based on the dry matter content in the fermentation broth of Saccharomyces cerevisiae AMCC 30743, 0.2 wt % of papain was added to the fermentation broth of Saccharomyces cerevisiae AMCC 30743, and the broth was enzymolyzed at 52° C. for 10 hours, and then 0.1 wt % of flavor protease was added to the fermentation broth of Saccharomyces cerevisiae AMCC 30743, and the broth was enzymolyzed at 57° C. for 5 hours, and then centrifuged at 5000 r / min for 10 minutes, and then the supernatant was evaporated at 110° C. for 3 minutes, and then concentrated at a pressure of 0.1 kPa and a heating temperature of 85° C. to obtain an extract of Saccharomyces cerevisiae AMCC 30743. Wherein, based on the weight of the Saccharomyces cerevisiae AMCC 30743 extract, the dry matter content of the Saccharomyces cerevisiae AMCC 30743 extract is 35wt%.

[0088] (3) The cerevisiae AMCC 30743 extract obtained in step (2) and a common yeast extract (commercially available, with a dry matter content of 65 wt%) were mixed in a weight ratio of cerevisiae AMCC 30743 extract to common yeast extract = 9:1, and water was added to prepare a mixture with a dry matter content of 35 wt%, and the pH of the mixture was adjusted to 6 before thermal reaction. The thermal reaction temperature was 75° C. and the thermal reaction time was 2 h.

[0089] (4) After cooling the mixture after the thermal reaction obtained in step (3) to 55° C., adjusting the pH to 5, then adding 5 wt % of edible salt based on the weight of the mixture after the thermal reaction, evaporating the mixture at 110° C. and 0.1 Pa for 3 min, and then concentrating the mixture at 85° C. and 1.0 Pa to obtain a pure yeast extract with a sauce-flavor flavor, wherein the dry matter content of the pure yeast extract with a sauce-flavor flavor is 65 wt % based on the weight of the pure yeast extract with a sauce-flavor flavor.

[0090] Example 2

[0091] Example 2 provides a pure yeast extract with a sauce-flavor, which is prepared by the following steps:

[0092] (1) The difference from step (1) of Example 1 is that: the fermentation temperature is 32°C and the ventilation volume is 20 L·h -1 , stirring speed 550r / min, adding 30% concentration of sodium hydroxide to control the pH to maintain at 4.8, to obtain the fermentation liquid of Saccharomyces cerevisiae AMCC30743.

[0093] (2) The difference from step (1) of Example 1 is that the pH of the fermentation broth of Saccharomyces cerevisiae AMCC 30743 obtained in step (1) is adjusted to 3.0, and the fermentation broth is left to stand at 50.0° C. for 5 h. The dry matter content of the extract of Saccharomyces cerevisiae AMCC 30743 is 25 wt%.

[0094] (3) The difference from step (1) of Example 1 is that: in step (2), the cerevisiae AMCC 30743 extract and the high-protein yeast extract (commercially available, with a dry matter content of 65 wt%) are mixed in a weight ratio of cerevisiae AMCC 30743 extract: high-protein yeast extract = 10:1, water is added to prepare a mixture with a dry matter content of 25 wt%, and the pH of the mixture is adjusted to 6 before thermal reaction. The thermal reaction temperature is 85° C. and the thermal reaction time is 1.5 h.

[0095] (4) The difference from step (4) of Example 1 is that the pH is adjusted to 6.0.

[0096] Example 3

[0097] Example 3 provides a pure yeast extract with a sauce-flavor, which is prepared by the following steps:

[0098] (1) The same as step (1) of Example 1.

[0099] (2) The difference from step (1) of Example 1 is that the pH of the fermentation broth of Saccharomyces cerevisiae AMCC 30743 obtained in step (1) is adjusted to 2.5 and allowed to stand at 40° C. for 4 hours. The dry matter content of the extract of Saccharomyces cerevisiae AMCC 30743 is 35 wt%.

[0100] (3) The difference from step (1) of Example 1 is that: in step (2), the cerevisiae AMCC 30743 extract and the high nucleic acid yeast extract (commercially available, with a dry matter content of 65 wt%) are mixed in a weight ratio of cerevisiae AMCC 30743 extract: high nucleic acid yeast extract = 9:1, water is added to prepare a mixture with a dry matter content of 45 wt%, and the pH of the mixture is adjusted to 6 before thermal reaction. The thermal reaction temperature is 95° C. and the thermal reaction time is 2.5 h.

[0101] (4) The difference from step (4) of Example 1 is that the pH is adjusted to 5.8.

[0102] Example 4

[0103] Example 4 provides a pure yeast extract with a sauce-flavor, which is prepared by the following steps:

[0104] (1) The difference from step (1) of Example 1 is that: the fermentation temperature is 33°C and the ventilation volume is 30 L·h -1 , stirring speed 450r / min, adding 30% concentration of sodium hydroxide to control the pH to maintain at 4.8, to obtain the fermentation liquid of Saccharomyces cerevisiae AMCC30743.

[0105] (2) The difference from step (1) of Example 1 is that the pH of the fermentation broth of Saccharomyces cerevisiae AMCC 30743 obtained in step (1) is adjusted to 2.5 and allowed to stand at 30.0° C. for 6.0 h. The dry matter content of the extract of Saccharomyces cerevisiae AMCC 30743 is 40 wt%.

[0106] (2) is different from step (1) of Example 1 in that: in step (2), the cerevisiae AMCC 30743 extract and the high amino acid yeast extract (commercially available, with a dry matter content of 65 wt%) are mixed in a weight ratio of cerevisiae AMCC 30743 extract: high nucleic acid yeast extract = 8:1, and water is added to prepare a mixture with a concentration of 35 wt%, and the mixture is adjusted to pH 6.5 and then subjected to a thermal reaction, wherein the thermal reaction temperature is 75° C. and the thermal reaction time is 2 h.

[0107] (3) The difference from step (4) of Example 1 is that the pH is adjusted to 6.5.

[0108] Example 5

[0109] Example 5 provides a pure yeast extract with a sauce-flavor, which is prepared by the following steps:

[0110] (1) The same as step (1) of Example 1.

[0111] (2) The difference from step (1) of Example 1 is that the pH of the fermentation broth of Saccharomyces cerevisiae AMCC 30743 obtained in step (1) is adjusted to 3.5 and allowed to stand at 50° C. for 5 h. The dry matter content of the extract of Saccharomyces cerevisiae AMCC 30743 is 35 wt%.

[0112] (3) is different from step (1) of Example 1 in that: in step (2), the cerevisiae AMCC 30743 extract and the high trehalose type yeast extract (commercially available, with a dry matter content of 65 wt%) are mixed in a weight ratio of cerevisiae AMCC 30743 extract: high nucleic acid type yeast extract = 7:1, and water is added to prepare a mixture with a concentration of 30 wt%, and the mixture is adjusted to pH 6 and then subjected to a thermal reaction, wherein the thermal reaction temperature is 85° C. and the thermal reaction time is 1.5 h.

[0113] (4) The difference from step (4) of Example 1 is that the pH is adjusted to 6.

[0114] Example 6

[0115] Example 6 provides a pure yeast extract with a sauce-flavor, which is prepared by the following steps:

[0116] (1) The same as step (1) of Example 1.

[0117] (2) The difference from step (1) of Example 1 is that the pH of the fermentation broth of Saccharomyces cerevisiae AMCC 30743 obtained in step (1) is adjusted to 3.0, and the fermentation broth is left to stand at 40.0° C. for 4.0 h. The dry matter content of the extract of Saccharomyces cerevisiae AMCC 30743 is 40 wt%.

[0118] (3) is different from step (1) of Example 1 in that: in step (2), the cerevisiae AMCC 30743 extract and the high-protein yeast extract (commercially available, with a dry matter content of 65 wt%) are mixed in a weight ratio of cerevisiae AMCC 30743 extract: high-nucleic acid yeast extract = 9:1, and water is added to prepare a mixture with a concentration of 40 wt%, and the mixture is adjusted to pH 6 and then subjected to a thermal reaction, wherein the thermal reaction temperature is 90° C. and the thermal reaction time is 2.5 h.

[0119] (4) The difference from step (4) of Example 1 is that the pH is adjusted to 5.8.

[0120] Example 7

[0121] Example 7 provides a pure yeast extract with a sauce-flavor, which is prepared by the following steps:

[0122] (1) The same as step (1) of Example 1.

[0123] (2) The difference from step (1) of Example 6 is that the pH of the fermentation broth of Saccharomyces cerevisiae AMCC 30743 obtained in step (1) is adjusted to 2.5 and allowed to stand at 40.0° C. for 4.0 h. The dry matter content of the extract of Saccharomyces cerevisiae AMCC 30743 is 50 wt%.

[0124] (3) is different from step (1) of Example 1 in that: in step (2), the cerevisiae AMCC 30743 extract and the high-protein yeast extract (commercially available, with a dry matter content of 65 wt%) are mixed in a weight ratio of cerevisiae AMCC 30743 extract: high-nucleic acid yeast extract = 9:1, and water is added to prepare a mixture with a concentration of 40 wt%, and the mixture is adjusted to pH 6 and then subjected to a thermal reaction, wherein the thermal reaction temperature is 90° C. and the thermal reaction time is 2.5 h.

[0125] (4) The difference from step (4) of Example 1 is that the pH is adjusted to 5.8.

[0126] Comparative Example 1

[0127] Comparative Example 1 provides a preparation process of a pure yeast extract with a sauce-flavored flavor, which is different from that of Example 1 in that:

[0128] In step (3), the saccharomyces cerevisiae AMCC 30743 extract obtained in step (2) and a high-protein yeast extract (commercially available, with a dry matter content of 65 wt%) are mixed in a weight ratio of saccharomyces cerevisiae AMCC 30743 extract: high-protein yeast extract = 9:1, and water is added to prepare a mixture with a dry matter content of 40 wt%, and the pH of the mixture is adjusted to 6 before thermal reaction. The thermal reaction temperature is 65° C. and the thermal reaction time is 2.5 h.

[0129] In step (4), the pH is adjusted to 5.8.

[0130] Comparative Example 2

[0131] Comparative Example 2 provides a preparation process of a pure yeast extract with a sauce-flavored flavor, which is different from that of Example 1 in that:

[0132] In step (3), the AMCC 30743 extract of Saccharomyces cerevisiae obtained in step (2) and a high-protein yeast extract (commercially available, with a dry matter content of 65 wt%) are mixed in a weight ratio of AMCC 30743 extract of Saccharomyces cerevisiae to high-protein yeast extract = 9:1, and water is added to prepare a mixture with a dry matter content of 40 wt%, and the pH of the mixture is adjusted to 6 before thermal reaction. The thermal reaction temperature is 105° C. and the thermal reaction time is 2.5 h.

[0133] In step (4), the pH is adjusted to 5.8.

[0134] Comparative Example 3

[0135] Comparative Example 3 provides a preparation process of a pure yeast extract with a sauce-flavored flavor, which is different from that of Example 1 in that:

[0136] In step (2), the pH of the fermentation broth of Saccharomyces cerevisiae AMCC 30743 obtained in step (1) is adjusted to 2.5, and the fermentation broth is allowed to stand at 40.0° C. for 4.0 h.

[0137] In step (3), the AMCC 30743 extract of Saccharomyces cerevisiae obtained in step (2) and a high-protein yeast extract (commercially available, with a dry matter content of 65 wt%) are mixed in a weight ratio of AMCC 30743 extract of Saccharomyces cerevisiae to high-protein yeast extract = 9:1, and water is added to prepare a mixture with a dry matter content of 40 wt%, and the pH of the mixture is adjusted to 6 before thermal reaction. The thermal reaction temperature is 70° C. and the thermal reaction time is 2.5 h.

[0138] In step (4), the pH is adjusted to 5.8.

[0139] Comparative Example 4

[0140] Comparative Example 4 provides a pure yeast extract with a sauce-flavored flavor, which is different from Example 1 in that:

[0141] In step (2), the pH of the fermentation broth of Saccharomyces cerevisiae AMCC 30743 obtained in step (1) is adjusted to 2.5, and the fermentation broth is allowed to stand at 40.0° C. for 4.0 h.

[0142] In step (3), the saccharomyces cerevisiae AMCC 30743 extract obtained in step (2) and a high-protein yeast extract (commercially available, with a dry matter content of 65 wt%) are mixed in a weight ratio of saccharomyces cerevisiae AMCC 30743 extract: high-protein yeast extract = 9:1, and water is added to prepare a mixture with a dry matter content of 40 wt%, and the pH of the mixture is adjusted to 6 before thermal reaction. The thermal reaction temperature is 65° C. and the thermal reaction time is 2.5 h.

[0143] In step (4), the pH is adjusted to 5.8.

[0144] Comparative Example 5

[0145] Comparative Example 5 provides a pure yeast extract with a sauce-flavored flavor, which is different from Example 1 in that:

[0146] In step (2), the pH of the fermentation broth of Saccharomyces cerevisiae AMCC 30743 obtained in step (1) is adjusted to 2.5, and the fermentation broth is allowed to stand at 40.0° C. for 4.0 h.

[0147] In step (3), the AMCC 30743 extract of Saccharomyces cerevisiae obtained in step (2) and a high-protein yeast extract (commercially available, with a dry matter content of 65 wt%) are mixed in a weight ratio of AMCC 30743 extract of Saccharomyces cerevisiae to high-protein yeast extract = 9:1, and water is added to prepare a mixture with a dry matter content of 40 wt%, and the pH of the mixture is adjusted to 6 before thermal reaction. The thermal reaction temperature is 105° C. and the thermal reaction time is 2.5 h.

[0148] In step (4), the pH is adjusted to 5.8.

[0149] Comparative Example 6

[0150] Comparative Example 6 provides a pure yeast extract with a sauce-flavored flavor, which is different from Example 1 in that:

[0151] In step (2), the pH of the fermentation broth of Saccharomyces cerevisiae AMCC 30743 obtained in step (1) is adjusted to 2.5, and the fermentation broth is allowed to stand at 40.0° C. for 4.0 h.

[0152] In step (3), the AMCC 30743 extract of Saccharomyces cerevisiae obtained in step (2) and a high-protein yeast extract (commercially available, with a dry matter content of 65 wt%) are mixed in a weight ratio of AMCC 30743 extract of Saccharomyces cerevisiae to high-protein yeast extract = 9:1, and water is added to prepare a mixture with a dry matter content of 40 wt%, and the pH of the mixture is adjusted to 4.5 before thermal reaction. The thermal reaction temperature is 65° C. and the thermal reaction time is 2.5 h.

[0153] In step (4), the pH is adjusted to 5.8.

[0154] Comparative Example 7

[0155] Comparative Example 7 provides a pure yeast extract with a sauce-flavored flavor, which is different from Example 1 in that:

[0156] In step (2), the pH of the fermentation broth of Saccharomyces cerevisiae AMCC 30743 obtained in step (1) is adjusted to 2.5, and the fermentation broth is allowed to stand at 40.0° C. for 4.0 h.

[0157] In step (3), the AMCC 30743 extract of Saccharomyces cerevisiae obtained in step (2) and a high-protein yeast extract (commercially available, with a dry matter content of 65 wt%) are mixed in a weight ratio of AMCC 30743 extract of Saccharomyces cerevisiae to high-protein yeast extract = 9:1, and water is added to prepare a mixture with a dry matter content of 40 wt%, and the pH of the mixture is adjusted to 7 before thermal reaction. The thermal reaction temperature is 65° C. and the thermal reaction time is 2.5 h.

[0158] In step (4), the pH is adjusted to 5.8.

[0159] Technical effect evaluation

[0160] The pure yeast extracts of sauce-flavor obtained in Examples 1-7 and Comparative Examples 1-7 were tested for the content of characteristic sauce-flavor substances. The specific testing method was as follows: headspace solid phase microextraction: 3 mL of a 65% pure yeast extract solution of sauce-flavor was immediately sealed with a bottle cap with a silicone rubber pad, placed in a rotary oscillator, and equilibrated at 50° C. for 30 minutes. After extraction with a DVB / CAR / PDMS composite extraction head at 50° C. for 30 minutes, the content of characteristic sauce-flavor substances was tested using a gas chromatography-mass spectrometer. The test results are shown in Table 2. Among them, the gas chromatography conditions are: chromatographic column: DB-HeavyWAX quartz capillary column (30m×0.25mm, 0.25μm), injection port temperature 250℃, carrier gas: nitrogen (N2), heating program: initial temperature 40℃, retained for 2min, then increased to 150℃ at 2℃ / min, without retention; then increased to 250℃ at 10℃ / min, retained for 2min.

[0161] Table 2 Content of characteristic flavor substances of sauce aroma

[0162] Group Content of characteristic flavor substances of sauce aroma (μg / kg) Example 1 240.58 Example 2 255.72 Example 3 400.11 Example 4 249.1 Example 5 255.11 Example 6 442.26 Example 7 387.25 Comparative Example 1 148.58 Comparative Example 2 196.52 Comparative Example 3 212.3 Comparative Example 4 186.2 Comparative Example 5 191.5 Comparative Example 6 236.2 Comparative Example 7 136.2

[0163] It should be noted that the sauce-flavored characteristic flavor substances mentioned in Table 2 include furfuryl alcohol, 5-methyl-2-furanmethanol, phenylethyl alcohol, guaiacol, 3-methylthiopropionaldehyde, benzaldehyde and phenylacetaldehyde. The sauce-flavored pure yeast extract prepared in Examples 1-7, the specific sauce-flavored characteristic flavor substances in Examples 1-7 are furfuryl alcohol 280-300 μg / kg, 5-methyl-2-furanmethanol 5-10 μg / kg, phenylethyl alcohol 5-10 μg / kg, guaiacol 25-35 μg / kg, 3-methylthiopropionaldehyde 0.5-1.5 μg / kg, benzaldehyde 90-100 μg / kg and phenylacetaldehyde 320-350 μg / kg.

[0164] As shown in Table 2, the results show that the characteristic flavor substances of sauce aroma include furfuryl alcohol, 5-methyl-2-furanmethanol, phenylethyl alcohol, guaiacol, 3-methylthiopropionaldehyde, benzaldehyde and phenylacetaldehyde. The content of the characteristic flavor substances of sauce aroma in the pure yeast extract of sauce aroma obtained in Examples 1-7 is improved compared with that in Comparative Examples 1-7.

[0165] Application Example 1

[0166] The pure yeast extracts of sauce-flavor obtained in Examples 1-7 and Comparative Examples 1-2 were subjected to sensory evaluation. 7 Professional personnel who have participated in sensory training were selected as sensory assessors. The scoring criteria are shown in Table 3, and the evaluation results are shown in Table 4.

[0167] Table 3 Scoring content and scoring criteria for pure yeast extracts with sauce-flavor

[0168]

[0169] Table 4 Scoring results of pure yeast extracts with sauce-flavor

[0170] product Sauce aroma score Sauce flavor score Overall composite score Example 1 10 11 6.5 Example 2 11 12 7.0 Example 3 11.5 12 8.0 Example 4 10.5 10.3 6.8 Example 5 11 11.2 7.0 Example 6 12 12.5 8.5 Example 7 11.3 11.5 7.8 Comparative Example 1 8 9.5 5.0 Comparative Example 2 9 10.5 5.5

[0171] As shown in Table 4, the results show that the overall comprehensive scores of the pure yeast extracts of sauce-flavored sauce flavor of Examples 1-7 are significantly higher than those of Comparative Examples 1 and 2. Among them, the smell scores and overall comprehensive scores of Examples 3 and 6 are the highest, and the sauce-flavored taste scores are also basically corresponding to the sauce-flavored flavor substance content in Table 2, further verifying that the pure yeast extracts of sauce-flavored sauce flavor prepared in Examples 1-7 have good sauce-flavored smell and sauce-flavored taste.

[0172] Although the above describes the specific implementation methods of the present invention, it does not limit the scope of protection of the present invention. Based on the technical solution of the present invention, various modifications or variations that can be made by those skilled in the art without creative work are still within the scope of protection of the present invention.

Claims

1. A pure yeast extract with sauce-flavor, characterized in that: The method comprises the following steps: subjecting a first yeast extract and a second yeast extract to a mixture of water and subjecting the mixture to a thermal reaction to obtain a pure yeast extract with a sauce-flavored flavor; Wherein, the first yeast extract is a yeast extract having a dry matter content of 20-50wt%; the second yeast extract is a yeast extract having a dry matter content of 55-70wt%; Among them, the content of characteristic sauce-flavor substances is greater than or equal to 240 μg, measured by weight of per kg of pure sauce-flavor yeast extract, and the characteristic sauce-flavor substances include one or more of the substance group consisting of furfuryl alcohol, 5-methyl-2-furanmethanol, phenylethyl alcohol, guaiacol, 3-methylthiopropionaldehyde, benzaldehyde and phenylacetaldehyde.

2. The pure yeast extract with sauce-flavor according to claim 1, characterized in that: Calculated by weight of each kg of pure yeast extract with sauce-flavor, the content of sauce-flavor substances is 240-450 μg.

3. The pure yeast extract with sauce-flavor according to claim 1 or 2, characterized in that: The characteristic flavor substances of sauce aroma are a combination of furfuryl alcohol, 5-methyl-2-furanmethanol, phenylethyl alcohol, guaiacol, 3-methylthiopropionaldehyde, benzaldehyde and phenylacetaldehyde; Preferably, based on the weight of each kg of the pure Maotai-flavor yeast extract, the extract contains 280-300 μg of furfuryl alcohol, and / or 5-10 μg of 5-methyl-2-furanmethanol, and / or 5-10 μg of phenylethanol, and / or 25-35 μg of guaiacol, and / or 0.5-1.5 μg of 3-methylthiopropionaldehyde, and / or 90-100 μg of benzaldehyde, and / or 320-350 μg of phenylacetaldehyde; More preferably, it contains 290-300 μg of furfuryl alcohol, and / or 5-8 μg of 5-methyl-2-furanmethanol, and / or 6-9 μg of phenylethanol, and / or 27-32 μg of guaiacol, and / or 1-1.25 μg of 3-methylthiopropionaldehyde, and / or 90-96 μg of benzaldehyde, and / or 320-345 μg of phenylacetaldehyde.

4. The pure yeast extract with sauce-flavor according to any one of claims 1 to 3, characterized in that: Calculated by the weight of the pure yeast extract with sauce-flavor, the dry matter content of the pure yeast extract with sauce-flavor is 40-70wt%, preferably, the dry matter content of the pure yeast extract with sauce-flavor is 60-70wt%.

5. The pure yeast extract with sauce-flavor according to claim 1, characterized in that: The dry matter content of the first yeast extract is 30-40 wt % based on the weight of the first yeast extract; And / or based on the weight of the second yeast extract, the dry matter content of the second yeast extract is 60-70wt%.

6. The pure yeast extract with sauce-flavor according to claim 1, characterized in that: Based on the weight of the mixture, the dry matter content of the mixture is 25-45wt%; preferably, the dry matter content of the mixture is 40-45wt%.

7. The pure yeast extract with sauce-flavor according to claim 1, characterized in that: The first yeast extract and the second yeast extract are mixed in a weight ratio of 6-10:1, preferably, in a weight ratio of 8-10:

1.

8. The pure yeast extract with sauce-flavor according to claim 1, characterized in that: The second yeast extract is one or more of ordinary yeast extract, high-protein yeast extract, high-nucleic acid yeast extract, high-amino acid yeast extract and high-trehalose yeast extract. Preferably, the protein content in the common yeast extract is greater than 40wt%, preferably, the protein content is 40-75wt%, more preferably, the protein content is 65-72wt% based on the dry matter content of the common yeast extract; and / or the protein content of the high-protein yeast extract is greater than 60% based on the dry matter content of the high-protein yeast extract, preferably, the protein content is 60%-80wt%, more preferably, the protein content is 75-80wt%; and / or the nucleic acid content in the high nucleic acid type yeast extract is greater than 8 wt %, preferably, 8-50 wt %, more preferably, 8-15 wt % based on the dry matter content of the high nucleic acid type yeast extract; and / or the amino acid content in the high amino acid yeast extract is greater than 20wt%, preferably, 20-50wt%, more preferably, 25-30wt% based on the dry matter content of the high amino acid yeast extract; And / or based on the dry matter content of the high-trehalose yeast extract, the trehalose content in the high-trehalose yeast extract is greater than 10wt%, preferably, the trehalose content is 10-50wt%, more preferably, the trehalose content is 10-15wt%.

9. The pure yeast extract with sauce-flavor according to claim 1, characterized in that: The first yeast extract is obtained by enzymolysis of yeast fermentation broth with protease. Preferably, the amount of protease added is 0.15-0.7wt% based on the dry matter content in the yeast fermentation broth, and more preferably, the amount of protease added is 0.15-0.5wt%.

10. The pure yeast extract with sauce-flavor according to claim 1 or 9, characterized in that: The protease is one or a combination of papain and flavor protease.

11. The pure yeast extract with sauce-flavor according to claim 10, characterized in that: Based on the dry matter content in the yeast fermentation broth, the amount of papain added is 0.1-0.5wt%, preferably, the amount of papain added is 0.1-0.3wt%, And / or the amount of flavor protease added is 0.05-0.2wt%, preferably, the amount of flavor protease added is 0.05-0.15wt%.

12. The pure yeast extract with sauce-flavor according to claim 10 or 11, characterized in that: The enzymatic activity of papain is 900,000-1.1 million U / g, and / or the enzymatic activity of flavor protease is 300,000-500,000 U / g.

13. The pure yeast extract with sauce-flavor according to any one of claims 1 to 12, characterized in that: The yeast fermentation liquid is prepared by the following steps: expanding and culturing the yeast in a seed culture medium to obtain a yeast seed liquid, and then fermenting and culturing the yeast seed liquid to obtain a yeast fermentation liquid. Preferably, the number of viable bacteria in the yeast seed liquid is: 12.0-18.0×10 8 CFU / mL.

14. The pure yeast extract with sauce-flavor according to claim 13, characterized in that: The temperature of the expanded culture is 20-40° C., and / or the rotation speed of the expanded culture is 160-200 r / min, and / or the time of the expanded culture is 20-28 h.

15. The pure yeast extract with sauce-flavor according to claim 13, characterized in that: The fermentation temperature is 25-35°C, and / or the fermentation ventilation is 15-35 L·h -1 , and / or the fermentation culture rotation speed is 400-600r / min, and / or the fermentation pH is 4.0-5.

5.

16. The pure yeast extract with sauce-flavor according to any one of claims 13 to 15, characterized in that: The yeast is Saccharomyces cerevisiae, preferably, the Saccharomyces cerevisiae AMCC 30743, with a deposit number of CCTCC NO: M2021941.

17. The pure yeast extract with sauce-flavor according to any one of claims 1 to 16, characterized in that: The pH of the mixture is 5-6.5, preferably, the pH of the mixture is 6-6.

5.

18. The pure yeast extract with sauce-flavor according to any one of claims 1 to 17, characterized in that: The thermal reaction temperature is 70-99.5° C., preferably, the thermal reaction temperature is 90-95° C.; and / or the thermal reaction time is 0.5-4 h, preferably, the thermal reaction time is 2-2.5 h.

19. A method for preparing a pure yeast extract with a sauce-flavor according to any one of claims 1 to 18, characterized in that: The method comprises the following steps: subjecting a first yeast extract and a second yeast extract to a mixture of water and subjecting the mixture to a thermal reaction to obtain a pure yeast extract with a sauce-flavored flavor, wherein the first yeast extract is a yeast extract with a dry matter content of 20-50wt%; the second yeast extract is a yeast extract with a dry matter content of 55-70wt%, Among them, the content of characteristic sauce-flavor substances is greater than or equal to 240 μg, measured by weight of per kg of pure sauce-flavor yeast extract, and the characteristic sauce-flavor substances include one or more of the substance group consisting of furfuryl alcohol, 5-methyl-2-furanmethanol, phenylethyl alcohol, guaiacol, 3-methylthiopropionaldehyde, benzaldehyde and phenylacetaldehyde.

20. The preparation method according to claim 19, characterized in that: The method comprises the following steps: mixing a first yeast extract, a second yeast extract and water to obtain a mixture, and subjecting the mixture to thermal reaction, cooling, evaporation and concentration to obtain a pure yeast extract with sauce-flavor.

21. The preparation method according to claim 19 or 20, characterized in that: The steps include: (1) adding protease to the yeast fermentation broth for enzymolysis, centrifuging, evaporating and concentrating to obtain a first yeast extract. Preferably, after adding papain to the yeast fermentation broth for enzymolysis, flavor protease is added, followed by centrifugation, evaporating and concentrating to obtain the first yeast extract; (2) mixing a first yeast extract, a second yeast extract and water to obtain a mixture, and subjecting the mixture to a thermal reaction, wherein the second yeast extract is preferably one or more of ordinary yeast extract, high-protein yeast extract, high-nucleic acid yeast extract, high-amino acid yeast extract and high-trehalose yeast extract; (3) cooling the mixture after the thermal reaction obtained in step (2), adding salt, and then evaporating and concentrating to obtain a pure yeast extract with a sauce-flavor.

22. The preparation method according to any one of claims 19 to 21, characterized in that: The method comprises the following steps: the enzymatic hydrolysis temperature of papain is 45-60° C., and / or the enzymatic hydrolysis time of papain is 8-10 hours.

23. The preparation method according to any one of claims 19 to 22, characterized in that: The method comprises the following steps: the enzymatic hydrolysis temperature of the flavor protease is 50-65° C., and / or the enzymatic hydrolysis time of the flavor protease is 4-6 hours.

24. The preparation method according to any one of claims 19 to 23, characterized in that: Before enzymolysis, the method further comprises adjusting the pH of the yeast fermentation liquid to 2-4 and allowing the fermentation liquid to stand, preferably, the standing temperature is 25-55° C. and / or the standing time is 1-8 hours; And / or before adding the salt, the method further comprises cooling the mixture after the thermal reaction to 45-65° C. and then adjusting the pH of the mixture; and / or adding 3-7 wt % of salt to the mixture after the thermal reaction, based on the weight of the mixture after the thermal reaction.

25. The preparation method according to any one of claims 19 to 24, characterized in that: The centrifugal speed is 4500-5500 r / min and / or the centrifugal time is 8-12 min.

26. A pure yeast extract with sauce-flavor, characterized in that: It is prepared by the preparation method described in any one of claims 19-25.

27. A food, characterized in that Contains the pure yeast extract with sauce-flavor according to any one of claims 1 to 18 or claim 26.

28. Use of the pure yeast extract with sauce-flavor according to any one of claims 1 to 18 or claim 26 in food.

29. A seasoning, characterized in that Contains the pure yeast extract with sauce-flavor according to any one of claims 1 to 18 or claim 26.

30. Use of the pure yeast extract of sauce-flavor according to any one of claims 1 to 18 or claim 26 in seasonings, preferably, the seasoning is soy sauce.

Images