日本特色酵母精调味品的开发

Development on Japanese extracted ferment condiment

日本酵母精生产占天然调味料的10%以上,为充分了解日本在酵母精方面的新产品开发,着重介绍了4种特色酵母精调味品:高呈味型酵母精,含呈味核酸5.1%,游离氨基酸与肽态氨基酸总量达72%;高核苷酸酵母精,水分6%以下,总氮6%以上,5'-核苷酸20%以上;高肽酵母精,乳白色粉末状,水分4.61%,灰分17.63%,全氮4.51%,粗蛋白28.19%,盐分12.32%,粗脂肪0.26%,pH 5.84,IMP 6.198 mg/g,GMP 3.758 mg/g;高谷胱甘肽酵母精,谷胱甘肽超过8%(还原型)。同时,还介绍了这4种特色酵母精调味品的使用方法和应用范围。

Japanese extracted ferment condiment takes up over 10% of the natural condiment. This article introduces four special extracted ferment condiments. They are special extracted ferment, extracted ferment with polynucleotide, peptone extracted ferment and extracted ferment with poly - glutathione. Special extracted ferment has 5.1% nucleic acid, the content of free amino acid and peptide amino acid adds up to 72%. In extracted ferment with poly - nucleo- tide water takes up less than 6% , nitrogen over 6% and 5＇- nucleotide over 20%. Peptone extracted ferment is a kind of milky white powder. Its water takes up 4.61% , powder 17.63% , total nitrogen 4.51% , crude protein 28. 19% , salt 12.32% , crude fat 0.26% , pH 5.84, IMP 6. 198 mg/g, GMP 3. 758 mg/g. The content of glutathione in extracted ferment with poly - glutathione is over 8% . The using method and applying area of these four special fer- mented condiments are also discussed in this article.